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*** A WORD FROM THE KITCHEN ***
Sooner or later we're bound to be hit with some huge
showfall and I'll be ready! I decided to serve up a
hearty one-dish winter wonder for you today and since
I'm so partial to chicken...it's a CREAMY CHICKEN CASSEROLE.
This is comfort food at it's finest and very simple to
produce too. This recipe does require refrigeration time
ahead though so don't file it with the quick fixes.
You can freeze casseroles for stockin' up too a great
busy moms helper. Take a peek at some tips below.
Enjoy! Marzee
mailto:mz@gophercentral.com
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RECIPE: CREAMY CHICKEN CASSEROLE
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INGREDIENTS:
2 cups cooked chicken, cubed
9 ounces frozen mixed vegetables, slightly thawed
2 cups elbow macaroni,uncooked
1 cup American cheese,shredded
10 3/4 ounces condensed cream of celery soup
2 cups water
1/2 cup plain bread crumbs
2 tablespoons margarine or butter, melted
DIRECTIONS:
In large bowl, combine all casserole ingredients; mix
well. Pour Into ungreased 8-inch square (1-1/2 quart)
baking dish. Cover tightly; refrigerate 8 hours. Heat
oven to 350 degrees. In small bowl, combine topping
ingredients; mix well. Stir casserole; sprinkle with
topping of 1/2-cup bread crumbs and 2 tablespoons
margarine or butter, melted.. Bake for 45 to 55 minutes
until bubbly and golden brown.
YIELD: 6 servings
Category: Main Dishes,Chicken Casseroles
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MARZEE'S CORNER
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DID YOU KNOW? FREEZING CASSEROLES
Most casseroles may be frozen, but should be used within
2 months. You can freeze a casserole cooked or uncooked
right in its baking dish. First, line the baking dish with
aluminum foil, leaving enough overhang to cover and seal
in the food later. Add casserole ingredients and either
freeze immediately or cook, cool to room temperature, then
freeze. Once frozen, use the overhanging foil ends to lift
it out of the dish. Cover tightly with the excess foil
then seal in a heavy duty freezer bag, or double bag. Be
sure to label it so you'll know what it is in a few months,
and mark it with the date. You can then thaw and cook the
dish in the original baking dish. Thaw in the refrigerator
overnight, or allow about double the time in a 350 degree
oven. Check with a knife inserted in the center if thawing
and cooking at the same time.
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