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Yesterday we conquered the chicken by baking it in the crock pot. Today we’re using some of the leftover meat. I had four cups left after I picked the chicken after we ate dinner from it. I’m using two cups in this chicken casserole and I used two cups in this Chicken Salad from Life, An Epic Journey. I saw this recipe in Taste of Home, but I sorta used it and I sorta didn’t. It’s very good….not as good as my Grandmaw’s Chicken Casserole, but it’s a tad bit better for ya. My Grandmaw’s Chicken Casserole is the ultimate comfort food. |
We need chopped, cooked chicken, celery, glorious butter, cooked brown rice, cream of chicken soup, mayo, kefir or sour cream, canned mushrooms, diced green chilies, sliced almonds, onion, salt and pepper to taste, and cornflakes. |
In a small skillet, sauté the celery and onion in butter. I let mine get a little bit brown because I liked it that way. I like burned pizza crust too. I’m a strange one. |
In a large mixing bowl, combine the chicken, celery onion mixture, rice, cream of chicken soup, mayo, kefir/sour cream, mushrooms, chilies, and almonds. Salt and pepper to taste. I find that the amounts of salt and pepper always vary according to preference. *Or make your own Homemade Cream of Chicken Soup. |
Plop the mixture into a greased dish, about 2 quarts in size. Smooth it out. |
In a small bowl, combine your crushed cornflakes and melted butter. Stir them around a tad and get it all coated. |
Sprinkle the cornflakes on top of the casserole evenly. Something about butter and cornflakes just makes me happy. |
Bake it around 30 minutes at 350 degrees or until browned and bubbly like this. Hello baby! |
And that’s it! I think I like it better the next day. The almonds give it a nice crunch that most chicken casseroles don’t have. Annie wasn’t a fan, but the child doesn’t care for rice….she’s weird but we love her anyway. Come back on Monday and we’ll make some chicken stock with all our leftover parts! |
Crunchy Chicken Casserole
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I plan on trying this soon and am wondering if you have ever doubled to put one in the freezer. If so, does it freeze well? Casseroles like this (with rice or pasta) are sometimes iffy after a month or two in the deep freeze (in my experience)…wondering what you think. I’ve only been reading your blog for about the last 6 months…do you have a series of posts on freezer meals? I’ve been using some of your other posts (the meal planning one, the list of crock pot recipes, etc. etc.) and you mention batch cooking but I haven’t come across posts dedicated to that yet. 🙂 Thanks!
I do have one for my freezer cooking list. I’ll link that – and no I haven’t frozen this one. 🙁
http://www.stacymakescents.com/postpartum-freezer-meals-list
Thank you!!
Do you have a suggestion for a substitute for the corn flakes?
I would just leave them off. 🙂
Since this was first posted almost a year ago, I was hoping you had found a homemade creamed soup recipe and was wondering how it is put together. I have come across liquid recipes and dry ingredient recipes (which I still have to experiment with). Also if you have a tried and true recipe, can it be “canned” in jars? I trust your tastebuds with this.
Everything of yours of have tried is great. Thanks for all your information.
Edith, yes!! 🙂 And I have the cream of chicken posted on here: http://www.stacymakescents.com/homemade-cream-of-chicken-soup
I will usually double or triple this batch and then freeze it so I have it whenever I want it.
Cream of Mushroom from Heavenly Homemakers: http://heavenlyhomemakers.com/homemade-cream-of-mushroom-soup
Cream of Celery from Tammy’s Recipes: http://tammysrecipes.com/homemade_condensed_cream_of_celery_soup
Hey Stacy,
I know that you are in the process of eating healthier, and wanted to make you aware that there are better/homemade recipes out there for the creamed soups that we all usually buy at the store (with the red and white labels..) I must confess that I still occasionally buy it at the store for the simplicity of it, but I have tried the homemade recipes, and have been pleased. Just FYI :o) Thanks for your wonderful blog. I enjoy reading it!
Jenny, thanks for the comment. 🙂 I’m trying to use up my soups. I currently have about 15 cans downstairs. While we’re on the path to healthy eating, the frugal part of me cannot just throw away 15 cans of soup. When my supply is deleted, I’ll make my own or buy organic.