What's For Dinner Tonight?...Yummy Chicken Casserole!

Sometimes, it's hard to come up with a fresh new idea for dinner, which is why I love chicken so much--it is so versatile and can be used in so many different ways. If you have a lot of mouths to feed or just want to cook one night and have left-overs for a few days, a casserole is an easy and quick way to get a hearty meal. So, here's my solution for tonight's dinner:

Chicken Casserole (it's a Paula Deen recipe, of course, because she's my favorite!)

Photo by Dave-F

Ingredients:

• 2 C. cubed cooked chicken
• 2 C. breadcrumbs
• 1 C. cooked rice
• 1 C. milk
• One 2 oz. jar pimentos, finely chopped
• 1 1/2 tsp. salt
• Pinch of cayenne pepper
• 4 eggs, well beaten
• 1 10.75 oz. can cream of mushroom soup (or cream of chicken)
• 1 C. heavy cream

Directions:

• In a large bowl, combine the chicken, breadcrumbs, rice, milk, pimentos, salt and cayenne.
• Stir in the eggs.
• Pour the mixture into a buttered 2-quart baking dish.
• Bake at 325 degrees for 1 hour.
• For the sauce, combine the soup and cream in a small saucepan and heat until bubbly.
• Serve the sauce on the side.

This recipe will serve about 6 entree servings. I don't like to eat a huge dinner, so I just served it with English peas. I stored the sauce and the casserole separately and re-heated them separately and it tasted just as good as the first day it was made...okay, maybe not just as good, because everything is always better when it's hot and fresh out of the oven, but it still tasted good. You can see from the picture below, that the warm sauce is poured all over the casserole...very delicious!

Bon Appetit! Thanks for Reading!

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