An oldie but a goodie – Mom’s Chicken Casserole was a staple weeknight dinner growing up in my house. This family-style dish is as simple and easy to make as it sounds, but it delivers big on taste and nutrition.
The recipe I have from my mom was published as a recipe card in the 1973 McCall’s Great American Recipe Card Collection. The original recipe by McCall’s is known as “Cheese and Rice Casserole” but my mom knew how to get the most out of one-dish wonders. So, she added in chicken for protein and voila! It became known in our house as “Chicken Casserole.”
* 1/4 c. butter or margarine
* 1 c. chopped onion
* 4 boneless skinless chicken breasts
* 4 cups freshly cooked white rice (substitute for brown rice – the fam will never know the difference and it has so many more good things in it for ya)
* 2 cups sour cream (substitute for plain Greek yogurt if you wanna go healthy)
* 1 c. cream-style cottage cheese
* 1 large bay leaf, crumbled
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 3 cans (4 oz. each) green chiles, drained and halved lengthwise leaving seeds
* 2 c. grated sharp, natural Cheddar cheese
* chopped parsley
1. Preheat oven to 375F. Lightly grease 12×8 or 2-quart baking dish.
2. Heat butter in large skillet, sauté onion until golden – about 5 minutes.
3. Remove from heat. Stir in hot rice, sour cream, cottage cheese, bay leaf, salt and pepper; toss lightly to mix well.
4. Layer half the rice mixture in bottom of baking dish; top with half of chiles; sprinkle with half of cheese. Place raw chicken breasts in baking dish and top with remaining rice mixture, chiles and cheese.
5. Bake, uncovered, 35 minutes, or until chicken is thoroughly cooked through and cheese is hot and bubbly. Sprinkle with chopped parsley.
Makes 8 servings.