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.
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.
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.
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
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.
I just made this tonight! So delicious!!
My husband’s church had a potluck today and they devoured it!! I only had a little bit left.
Hi, I love reading all of the comments, and ideas. However, want to pass along something that I heard on Dr. OZ about those rotissire chickens. I have bought them on occasion, but my family really only eats breast meat, so I usually just boil up a few, and freeze the broth for later. Anyway, not really gross, but that the grocery stores use the almost expired chickens to cook on the rotissire…to keep the stock rotated. FYI….
I am making this for dinner.. good for a rainy day dinner.. mmmm.. I hope it turns out good!