Tonight is the recipe for that casserole picture that snuck into last weekend’s Photos in Review post.
It seems that all good casserole or strata recipes start with a can of cream of fill-in-the-blank or condensed something, doesn’t it?
This one is no exception.
Especially when it’s from a cookbook published in 1972, for the steep brand-new price of $2.95.
We are still eating pretty clean these days, but there is something about a dish that includes Campbell’s Soup that screams “comfort food.”
Why is that?
I don’t keep a lot of canned soups in the house. Well, nearly nothing at all except when one of the kids are clamoring for chicken noodle soup and they don’t want to wait for it to be homemade. And by “they,” I mean Nick.
But this recipe? I think it might be a recipe to keep a can of Campbell’s in the pantry.
It was cheesy.
And full of homemade “your Mom loves you” goodness.
The little bits at the bottom of the casserole dish were the best part.
I kept picking at them.
Thank goodness Mom sent us home with some leftovers.
Moms are good like that, aren’t they?
Usually the Thursday night (hello weekend!) post is my last one for the week, but I might sneak one more in tomorrow. We’ll see how it goes. Trying to catch up, but you know what they say about the best laid plans and all. Especially with me and Friday nights.
Heading down to the shore with some girlfriends for our annual girls trip. Last year, it was christened Mission: Debauchery. I think Mystic has only asked once about the word, um, debauchery, being on my refrigerator calendar. He’s good like that.
Sun. Sand. Shore. Sugar highs. Cocktails. Girl time.
This is NOT the Jersey Shore of MTV imaginations. There will be no fist pumping. Or shouts of “cabs here!” or getting down with our GTL selves. And quite frankly, I can think of nothing more perfect.
Recipe courtesy of Better Homes and Garden's Recipes for Entertaining. Must be made ahead.
- 6 slices day old bread
- 4 ounces sharp processed American cheese, shredded (1 cup)
- 1-1/2 cups diced, cooked chicken
- 1 10-1/2 oz can condensed cream of chicken soup
- 2 beaten eggs
- 1 cup milk
- 2 tablespoons finely chopped onion
- 1/4 cup fine dry bread crumbs
- 2 tablespoons butter or margarine, melted
- 1/4 teaspoon paprika
- Trim crusts from bread slices; cut in half diagonally. Arrange half the bread triangles in bottom of an 8x8x2 inch baking dish.
- Sprinkle with shredded cheese.
- Top with chicken and remaining bread triangles.
- Combine soup and eggs; stir in milk and onion.
- Pour soup mixture over casserole.
- Cover and shill for 6-24 hours.
- Combine remaining ingredients. Sprinkle over casserole.
- Bake at 325 degrees until set, about 1 hour.
- Let stand 10 minutes before serving.