Subj : Re: Int'l Pickles Week - 2
To : Ruth Haffly
From : Sean Dennis
Date : Wed May 28 2025 02:30 pm
-=> Ruth Haffly wrote to Sean Dennis <=-
RH> Or, the old favorite: Let's eat grandma. Let's eat, grandma.
The hardest part is trying to explain those puns to a non-native English
speaker...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grandma's Country Chicken Cheddar Casserole
Categories: Crook1, Chicken, Main dish
Yield: 1 Servings
4 lb Chicken roaster
3 c Water
1 ts Poultry seasoning
1/4 ts Thyme
1/8 ts Pepper
1/4 ts Paprika
1/2 c Milk
1 1/2 c Crushed seasoned bread
-crumbs
1/4 c Chopped onion
1/2 c Sliced carrots
1/4 c Chopped celery
1/4 c Peas
3 c Instant rice
1/4 ts Salt
2 Eggs
1 c Shredded cheddar cheese
1/4 ts Pepper
1 ds Paprika
1/8 ts Sage
1/2 ts Poultry seasoning
2 tb Lemon juice
1/2 c Milk
2 cn Cheddar cheese soup; (10.75
-ounce)
Place chicken in a 4 quart Dutch oven and add 3 cups of water and
seasonings. Bring to a simmer and cook approximately 45 minutes. When
chicken is done, remove it from the pot and place on a dish. Place the
stock remaining in the pot into a gravy separator and strain to
remove any undesired particles and fat from getting into the stock.
Add water to the stock until you have 4 cups of liquid. Place stock
back into the Dutch oven. Add onion, carrots, celery and peas to the
stock; cooking about 20 minutes (less if using frozen mixed
vegetables).
After 20 minutes, stir in 3 cups of rice and return to a boil, remove
from heat and cover. Now, return to the chicken. Discard the skin,
remove and shred the chicken meat and place in a large mixing bowl.
Add the chicken, the salt, pepper, paprika, sage, poultry seasoning,
lemon juice, milk, eggs and cheddar cheese soup. Mix well.
When the rice has absorbed the water, add the rice and vegetable
mixture to the chicken in the mixing bowl and mix until the rice and
vegetables are distributed evenly throughout the dish. Put the
casserole mixture into a 9x13 inch pan, sprayed with vegetable spray.
Sprinkle the bread cubes over the mixture and place in a 375 degrees
F oven for 25-30 minutes. Do not cover.
Five minutes before the end of the baking time, sprinkle the shredded
cheddar cheese over the top of the casserole and return to the oven.
Grease 9"x13" pan well. Place bread in pan. Sprinkle with cheeses.
Combine rest of ingredients together and mix well. Pour over bread;
refrigerate overnight. Bake for 1 hour at 350 degrees F or until
golden brown.
Serves 6 to 8.
Converted by MC_Buster.
MMMMM
-- Sean
... You can learn good manners from the bad manners of others.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
