Casserole Craze Part 3

While I'm sure I will have to link out to a certain Arkansas family who hearts casseroles as well, right now, I'm sticking to family favorites.

Most people, once they've tried it, roundly enjoy my Grandma Ginger's chicken casserole. I have sent this recipe far and wide, and people have taken the recipe and made it their own in many ways. Here is how I prepare it:

Poach two large boneless chicken breasts in water seasoned with salt, pepper, thyme, and other spices/herbs as you see fit. Allow the chicken to cook approximately 15-20 minutes in boiling liquid until cook through. Remove to a cutting board. Meanwhile, prepare 4 c of cooked rice according to package directions (I'm the worst at measuring, cooking, estimating the proper amount of rice).

In a large skillet, heat one tbsp butter and saute one large chopped onion with 3-4 stalks chopped celery with a dash of salt until slightly softened.* At this point, if I have a splash of leftover white wine on hand, I might toss it in the skillet and allow it to evaporate off. Place cooked veggies in a large mixing bowl. Shred the chicken once it has cooled and add to the veggies. To the veggies, add one can of cream of chicken soup, one can of cream of mushroom soup, 1/2 to 3/4 c Miracle Whip,** and salt/pepper to taste. Add the rice and mix thoroughly. The mixture should be quite gloopy - if it seems too wet, add more rice. Pour into a 9 x 13 casserole dish.

At this point you can refrigerate for later preparation, or forage ahead.*** Melt 3-4 tbsp butter in a mixing bowl. Add 2 c cornflakes (or more) and 1/4 to 1/2 c sliced almonds. Mix the flakes and almonds in the butter and place this on top of the casserole. Bake at 375 deg. for 35 minutes, or until the casserole is well heated and the topping is lightly browned.



*You can also saute some mushrooms if you have them on hand.
** You have to use Miracle Whip, or light Miracle Whip. Do not sub mayonnaise, or you will go to hell. The delights of this tangy salad dressing cannot be underestimated.
*** If you refrigerate, remember to increase the cooking time.