S.A.’s Chicken Casserole
While there are multitudes of chicken casserole recipes out there, this is my version which is very flavorful and a crowd pleaser. I remain convinced that in the future we may be eating lots of soups and casseroles which can easily be extended so people don’t feel deprived. Some may say that this recipe has lots of preservatives, salt, fats, and such. I maintain when we are living in harder times, those characteristics may not be considered such bad things.
1 cup chicken, cooked, de-boned, and cut into small pieces, about 1 breast
1 can cream of chicken soup
1 can cream of celery soup
1 cup real Hellman’s (Best Foods) mayonnaise
1 cup celery, finely diced
1/2 sleeve saltine crackers, crushed
1 small can sliced mushrooms, drained
1 slice onion, diced
Leftover cooked rice (tonight I used a little more than a cup of leftover cheesy rice and broccoli)
1 can sliced water chestnuts, drained
1 small jar of pimentos (or what’s leftover in a jar)
A small handful slivered or sliced almonds
1/2 green pepper (I never use as cooked green pepper is aggressive, but some people like it)
Top with a little grated cheddar or a few crushed potato chips the last couple of minutes with foil off
Mix everything and put into Pammed casserole dish. No salt or pepper are needed as the crackers and soups are salty. Cover with foil. Bake at 350* for at least 45 minutes to cook any raw vegetables such as onions. Great flavor, comforting. Also delicious served the next day.
This recipe is flexible and forgiving. Add more chicken, put in a leftover slice of tomato diced up. Substitute with one cream of mushroom soup. Just keep the 2 soups, mayo, and crackers proportions. Anything else is to your taste.
Hint: In practicing your preps, make casseroles for various numbers of people. Sometime 2 people, sometimes 8.
Using Pantry Preps:
Canned chicken or your own home-canned chicken, well drained
Dried onion, celery, green pepper or tomato that you dehydrated in your dryer
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