Joy the Baker

Evelyn’s Chicken and Rice Casserole

December 30, 2010

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Here’s some things to avoid doing on Christmas morning.

Don’t haphazardly put the casserole your aunt made  in a bag.

Don’t drive that casserole across town.

Don’t carry that casserole into a home with tile floors.

Don’t accidentally drop the stupid bag with the broken handle on the tile floor.

If you do that… everything will break.

If you drop the casserole and break the dish  you’ll surely have to throw everything away… no one wants to eat glass.

If you throw every broken thing away, you’ll make your aunt cry.

Don’t make your aunt cry on Christmas.  That would be totally stupid.  Do Not Do That.

And if you do… make your aunt a new casserole.  Duh.

Sigh.

This is my Aunt Judy’s Mom’s old school casserole recipe

Old school casseroles have like… four ingredients in them…. with potato chips on top.   They’re delicious.  It’s weird.

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Rotisserie chicken and rice with creamy soup and a few veggies. It tastes like dinner.  Dinner tastes delicious.

This recipe makes two casseroles.  I think it’s classy to make one for yourself and take one to a friend.  I dunno…. maybe I’m weird.

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Incidentally, if you’re upset with me for all of the savory recipes… well… make yourself some Fruity Banana Bread.

I’m in charge here.

Evelyn’s Chicken and Rice Casserole

makes 2 8-inch casseroles

Print this Recipe!

2 cups cooked white rice

2 cups diced celery

1/4 cup diced onions

1 tablespoon olive oil

1 rotisserie chicken

1 15-ounce can cream of mushroom soup

1 1/2 cup mayonnaise

salt and fresh ground pepper to taste

3/4 cup slivered almonds

3/4 cup crushed potato chips

Preheat oven to 300 degrees F.

Cook rice and place in a large bowl.

Saute celery and onions with 1 tablespoon of olive oil until onions are cooked and browned.  Place mixture in a large bowl with the rice.

Stip meat from rotisserie chicken and place in the bowl.  Add cream of mushroom soup, mayonnaise, a few pinches of salt and a few turns of fresh ground pepper.  Stir well to incorporate all of the ingredients.  Spoon mixture into two 8-inch baking dishes and top with slivered almonds and crushed potato chips.  Bake at 300 degrees F for 1 hour.

If you’d like, you can freeze an unbaked casserole in the casserole dish.  When ready to bake, let it thaw in the fridge overnight, top with almonds and crushed potato chips and bake.


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