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Chicken and Rice Casserole

Chicken and Rice Casserole

Cool weather makes me hungry for comfort food. Comfort food for me is the food of my childhood, which for me either means fried, sauce-laden or full of carbohydrates. Sometimes it is a combination of these. The combination of cool weather and the month of March make me hungry for some comfort food that my mother has been making since probably 1976. The reason March makes me think of this recipe is that my mother still makes this Chicken and Rice Casserole for my youngest brother’s birthday every year.

Mother told me the other day that she has all of the ingredients except the chicken purchased for the traditional birthday chicken and rice casserole. While this is not the way my mother or I cook or eat regularly she still makes it exactly as the original recipe is written with cans of soup, white rice, and a whole stick of butter.+.

I have made healthier versions of chicken and rice casserole for myself and my family dozens of times. However, the cold front that came in yesterday made me hungry for the unhealthy version. It might have had something to do with having had a few days of 60 – 70 degree temperature only to have a cold and snowy morning yesterday. My subconscious must have wanted processed soups and carbs to replace the spring-like weather!

The family must have been very happy that I needed comfort food, because they loved the full fat unhealthy version of chicken and rice casserole. I did not even need to serve the steamed broccoli on the side, because although it made a lovely accompaniment, the family was content without it.

I believe the real secret of this casserole is the low and slow cooking time. It allows the chicken to be cooked perfectly, but also lets the soupy goodness soak into the rice and marry the flavors together. The use of a whole chicken also contributes to the goodness since everyone can have their favorite piece and the juices of the cut up chicken flavor the rice as well.

If you are a fan of poultry and are in need of a dish of homemade comfort food this is the perfect dish. Give it a try and tell me what you think! What is your favorite comfort food or cold weather dish?

Chicken and Rice Casserole

  • 1 – 2 whole chickens (cup up)
  • 1 ½ cups white rice (uncooked)
  • ½ cup butter (1 stick)
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 soup can of water
  • Salt to taste
  • Paprika
  1. Grease a large casserole dish. The dish needs to be large enough to hold all of the cut up chicken pieces in one layer.
  2. In a saucepan on the stove or a glass bowl in the microwave melt the butter.
  3. Add soups and water to the butter and mix well.
  4. Place uncooked rice in bottom of greased casserole dish.
  5. Pour half of soup mixture over rice and stir to mix.
  6. Place cut up chicken pieces over rice mixture. Sprinkle chicken with salt and paprika.
  7. Pour remaining soup mixture over chicken.
  8. Bake for 3 hours at 275 degrees. Do not cover.
  9. Remove from oven and cool for 10 minutes before serving.

 
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Posted by on March 7, 2018 in Dinner Recipes

 

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Mother’s Day 2014

Mother’s Day 2014

Catching up from the busyness of life, I just have to share some of the great things we did for Mother’s Day weekend. There was much cooking done so I will share some some of the Mother’s Day recipes.

On Saturday Daughter Number Four told me she just HAD to make me some muffins that she had found a recipe for. At nine, she isn’t quite capable of baking by herself, so what she was asking was if I would help her bake muffins.  She pulled up a recipe that she had found online at “KidsHealth”. We did have all of the ingredients, so we got right to it.

Mixing Muffins

 

PBMuffins

The muffins were very good, and Daughter Number Four did most of the work herself. She is becoming a great cook! We shared some of the muffins with our family. Everyone was impressed.

On Sunday, while the girls and I were at church, The Hubs made brunch for me / us. To be honest, the weekend did not turn out quite the way we had wanted it to. I couldn’t even believe that after our drain debacle on Cinco de Mayo, the night before Mother’s Day we had a pipe break under the house. The Hubs had spent several hours on Saturday evening working on it, and started back up on Sunday morning.

The girls and I did clean up and go to church. I was surprised and excited to come home to brunch and champagne cocktails. The brunch casserole he made was absolutely delicious, and the girls loved it just as much as I did. This is a dish I will make for brunch in the future.

The Blintze Bake paired perfectly with Mimosa’s and Apricot Bellini’s.

Not only was the food was really wonderful, and I am over joyed that we were able to get the water leak fixed!

These are definitely some morsels worth trying and would both be great for a brunch.

Peanut Butter Banana Muffins

  • 2 eggs
  • 1 cup milk
  • ¼ cup banana (about 1 banana, mashed with a fork)
  • ¼ c. peanut butter
  • 1/3 cup vegetable oil
  • ¼ cup frozen apple juice concentrate (thawed (left out of the freezer until it's soft))
  • ¼ cup nonfat dry milk
  • 2¼ cup all-purpose flour
  • 1½ teaspoon baking powder
  • 1 teaspoon baking soda
  • nonstick cooking spray
  1. Preheat oven to 350 degrees. 

  2. In a small bowl, break the eggs and use a fork to beat them a little bit.

  3. In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy. 

  4. Add the flour, baking powder, and baking soda into the large bowl. Mix again. 

  5. Line a muffin tin with paper liners or lightly spray with nonstick spray. 

  6. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up. 

  7. Bake for about 15 minutes. When your muffins are finished baking, remove from muffin tin and cool them on the wire rack.

Makes 12 muffins

Blintze Bake

  • 2 – 8 ounce packages Neufchatel cheese (softened)
  • 15 ounces part-skim ricotta cheese
  • 5 eggs (divided)
  • ¾ cup granulated sugar (divided)
  • 1 lemon (3 Tablespoons juice, 1 teaspoon zest)
  • 1 cup all-purpose flour
  • ¾ cup butter (melted)
  • ¼ cup milk
  • 1 Tablespoon baking powder
  1. Heat oven to 325 degrees. 

  2. Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended. 

  3. Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended. 

  4. Spread 1/3 of the batter onto bottom of 13×9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter. Bake 45 minutes or until center is set.

http://www.kraftrecipes.com/recipes/blintz-brunch-bake-54201.aspx?cm_mmc=eml-_-rbedesk-_-20140506-_-140506_USA_EN_RBE%5e1009&cm_lm=C6C6993E2EF3D66E64BBC3968330270D

 

 

 
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Posted by on May 19, 2014 in Brunch Recipes, Recipe

 

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