chicken and rice casserole

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PicMonkey Collage

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?

PicMonkey Collage

Chicken and Rice Casserole

Ingredients:
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

Directions:
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

 

layered tostada bowls

Final Lead Tostada Bowl

Use your crock pot for easy and delicious shredded beef

Ingredients
1 onion, chopped
2 cloves garlic, diced
2 tsp Wright’s Liquid Smoke
1-1 ounce package Lawry’s taco seasoning
1-4 ounce can diced Ortega green chiles
1 1/2 to 2 pound London Broil (organic)
1-15 ounce can pinto or black beans (your preference)
*Mary’s Spanish rice (recipe to follow) If you are pressed for time, pick-up a pint or two of Spanish rice at your favorite Mexican restaurant.
8” Tostada bowls (there are 4 bowls to a package)

Tostada Bowl Toppings
shredded lettuce
shredded cheddar cheese
roasted jalapenos
sliced avocado
sour cream
cilantro
pico de gallo
Fritos corn chips

Directions
Spread the onion and garlic across the bottom of crock pot. Place the London Broil on top of the onions and garlic. Add two teaspoons of Wright’s Liquid Smoke around the London Broil. Spread the diced green chiles across the beef and sprinkle entire taco seasoning packet on top of the chiles. Cover crock pot and cook beef on high for 4 to 5 hours or on low for 6 to 7 hours.

Once beef is finished, take two large serving forks and shred it right in the crock pot. It should fall apart easily. Once shredded, stir the beef in the crock pot to thoroughly mix in all of the liquid and spices.

Preheat oven to 350 degrees. While oven preheats, empty beans into a small saucepan and simmer on low until warmed. Heat tostada bowls on a baking sheet for three minutes in 350 degree oven. Once tostada bowls are warm and crispy, begin to layer with all of your yummy ingredients: shredded beef, rice, beans, cheese, lettuce, Fritos, avocado, salsa, cilantro and sour cream. An easy and fun meal…you can use chicken or fish in place of the beef, or even make a vegetarian version.
Tostada Final Grouping

If you want to make homemade rice, keep reading…My mom, Mary, has been making her Spanish rice for as long as I can remember. I loved walking in from a long day at school and smelling that rice wafting throughout the kitchen in all of its robust flavor. I always knew something good was to follow. If you have the time, make a batch for your Layered Tostada Bowls – it will be worth it!

Mary’s Spanish Rice

Ingredients
2 Tb olive oil
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
pepper to taste
1 cup white rice
1-14 1/2 ounce can diced tomatoes
1-14 1/2 ounce can chicken broth
1/2 cup water

Directions
Heat olive oil, garlic and pepper in a small dutch oven on medium-high for 1 to 2 minutes. Add rice and brown in the olive oil, garlic powder and pepper. Add a dash of salt if desired. Stir rice frequently until it turns a golden shade, about four to five minutes.

Once rice is nicely browned, add tomatoes, chicken broth, water, cumin and oregano. Stir mixture and bring to a boil. Once boiling, reduce heat to low, cover with lid and cook for 20 to 25 minutes. Fluff with a fork when finished.