September is National Chicken month so Terry and I decided to dedicate this week’s posts to our fine feathered friends. We are posting some of our favorite chicken recipes like this chicken and rice casserole that was handed down to me. My great-grandmother, my grandmother and my mom all made this recipe for their families over the years. It is a “tried and true” casserole that all kids both big and small will enjoy. I was lucky enough to inherit the original cookbook that this recipe originated from, The Chattanooga Chew Chew Cookbook. As you will see, I have updated this casserole and made a few changes. Before we get to the chicken and rice casserole, check out some fun facts about our favorite bird:
- Just like cats, dogs, and humans, a chicken is an individual with a distinct personality. Some chickens enjoy the company of humans, while some shy away.
- Chickens can recognize more than 100 other chickens and remember them.
- Chickens experience REM ( rapid eye movement) sleep. We wonder what they are dreaming about?
- When a chicken crossbreeds with a turkey you get a “Turkin.”
- The fear of chicken is called Alektrophobia.
- There are more chickens living on this earth than people.
- Chickens enjoy watching television and listening to music. Seriously, who comes up with this stuff and how do they “know” this?
Chicken and Rice Casserole
2 large boneless, skinless chicken breasts
1 can Campbell’s Cream of Mushroom Soup
1 cup mayonnaise
2 cups white rice (will cook this in the broth left over from the baked chicken)
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped water chestnuts
1 Tb fresh lemon juice
1/2 stick of butter
3 cups crushed Kellogg’s Corn Flakes cereal
2 cups shredded cheddar cheese
Bake the chicken along with 1/3 cup of water in a covered casserole dish at 325 degrees for 1 -1/2 hours. When the chicken is done, drain off all the broth into a measuring cup and add enough water to make two cups. Follow the directions on the rice box but use the broth/water mixture instead of only water. While the rice is cooking, chop up the chicken into bite size pieces. When the rice is done, pour it into a large bowl and add the soup, mayonnaise, cooked chicken, celery, water chestnuts, onion, lemon juice and salt and pepper to taste. Mix well. Pour this mixture into a casserole dish.
For the topping melt a 1/2 stick of butter in a medium skillet, over medium high heat. Add the crushed corn flakes and cook until well combines and golden in color.
Top the casserole with the shredded cheddar cheese and cover with the toasted corn flakes.
Bake for 25 minutes at 350 degrees, covered with foil. Remove the foil the last 5 minutes. Serves: 6-8. Compliments: Chattanooga Chew Chew Cookbook