Saturday, June 4, 2011

Chicken Casserole

WOW!

Had a busy day in the kitchen today, so you know I had fun!
I kicked off the morning preparing an all-in-one-bowl cheese grits and soft scrambled egg breakfast for Nattie G and Matthew.  Matthew had all four wisdom teeth cut out yesterday, so this was perfect for him.
 I then began boiling a whole chicken for a chicken casserole to be delivered to the family of a special little one that just had her two week birthday. 
Spices like bay leaves, thyme, basil, onion powder, and garlic go in the pot with the bird.
Once the chicken was cooked, I set it out to cool before picking it clean.  (The dogs were happy tonight as I picked some of the little pieces and skin for them.)  I set some shrimp out to thaw and then went to the gym for a five mile date with the elliptical machine and some strength training.

Returning from the gym, I proceeded to prepare a pot for boiling the shrimp.  I used a Zatarain’s Crab Boil bag for seasoning.  Cocktail sauce is a must for boiled shrimp so I prepared it with some HOT horseradish to give it that special kick.  The shrimp was for another special lady and her pre-graduation party today!
Now back to preparing my meal for little Harper Lin’s family.  The chicken was put into an aluminum foil pan (sprayed with non-stick spray) and spread evenly around the bottom.  Next I emptied a can of Campbell’s cream of chicken and a can of cream of mushroom and spread these evenly over the chicken.  I then sprinkled with fresh chopped thyme (why is it that Jim Croce’s song Time in a Bottle always comes to mind making me sing while picking the leaves off?)  and pepper.  Draining two cans of green beans, I then spread them evenly over the soups. 
Melting a stick of butter in a sauce pan was next while I put a bag of Pepperidge Farms stuffing mix in a mixing bowl.  When the butter was melted I poured it over the stuffing mix and stirred thoroughly.  Then take the mixture and spread over the top of the green beans in the casserole dish.

Once all that is spread out and even, take a can of chicken broth and pour into the casserole moving it all around as you pour.  Finally place the casserole in a preheated oven (350 degrees) for 45 minutes uncovered.

To complete the meal I made my newest salad (cucumber and onion) with a side of sautéed corn and a loaf of French Bread courtesy of the Harris Teeter bakery. 
For dessert it was fresh strawberries and angel food cake.
I'm not sure of the calorie content of this casserole, in moderation it's not to bad.  On another note, I use an Omaha Steaks syrofoam cooler to keep my food hot for transporting.  I have had food stay in this cooler for three to four hours and then still burn my mouth!

I hope they ENJOY!

2 comments:

Widener Family Blog said...

That sounds awesome Richard...I think I might try this out tomorrow!!!

The Mom Chef said...

Of course they would enjoy it. It (and the other dishes) look and sound fantastic.