Sunday is Easter – a very special day to me, but it also would have been my mom’s 64th birthday. Springtime often brings back hard memories with birthdays and anniversaries all within weeks of each other. So I tend to get a little nostalgic during the season and last night I cooked a recipe for my boys that was a staple in my house growing up.
That woman could throw anything together in a casserole dish, give it a fancy-sounding name and it became a chef’s masterpiece for our weeknight dinners. My boys aren’t quite old enough to appreciate the creativity it often takes to put a meal together, and I’m not sure that I even did until years later when I now have a family of my own to prepare dinners for.
Not unlike my mom’s chicken casserole I’ve shared, this recipe is also an easy “use what you have” kind of dish that can be customized with different ingredients you may already have on hand. Oh – and did I mention, no pots or pans to clean up?
– 1 can cream of chicken soup
– 1 can cream of cheese soup
– 1 cup water
– 1 cup rice
– 1 1/2 cups fresh cut broccoli pieces
– 1 pound of sliced cooked chicken
– Salt and pepper to taste
1. Preheat the oven to 400 degrees Fahrenheit. In a large casserole dish, mix together the two kinds of soup, water and rice. Toss in the broccoli and top with chicken. Cover with foil and place in the oven.
2. Bake for 45-50 minutes. Check the rice and make sure it’s done. Top with shredded cheddar cheese and pop the dish back in the oven, uncovered, for just a few minutes to get it all melty.
Spring often signifies a season of hope and I certainly hope to celebrate the legacy my mom left for me all season long in the kitchen whether through creamy casseroles such as this or any other delicious dish found in her recipe file.
Hope you enjoy a lovely spring weekend, friends!