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Oh my goodness Chicken Casserole

post #1 of 29
Thread Starter 
My neighbors Mom, who is an absolute dear, and has two rescue cats named Hope and Chance, gave me recipe the day after Thanksgiving, and I'd just laid it on top of the refrigerator. She said she had talked a cousin out of the recipe for a casserole that she'd brought for the Thanksgiving dinner.

Well, I found it again yesterday, and tonight, I had a "something different" urge, so I made one.

"Oh, my goo' ness".

Should anyone want to try it, I won't keep you in suspense

Quote:
2 pounds of chicken - cooked, boneless (I baked mine)
1 cup Sour Cream
1 box chicken flavor Rice-A-Roni
Chicken broth or bullion and water
1 box Stove-Top Stuffing
1 Can Cream of Chicken Soup

Mix sour cream and soup. Add this mixture to the chicken. Prepare a box of Rice-A-Roni using chicken broth instead of water. Add Rice-A-Roni to the chicken mixture. Combine well and pour into a 9x13 casserole dish or baking pan.

Mix stuffing according to package directions. Top the chicken mixture of the stuffing and bake 20-30 minutes at 350 or until browned.
WARNING: Once the chicken mixture is complete and waiting in the dish, being mugged by housecats wanting your chicken becomes a very real possibility

eta: Having a baked potato the size of a "Nerf" football on the side works really well too
post #2 of 29
Mike whats Rice a Roni, cooked packet rice?

And the chicken broth, is that just a chicken stock cube?

Whats the stove top stuffing as well?, is that dried stuffing like we have and you just add water.
post #3 of 29
Quote:
Originally Posted by Rosiemac View Post
Mike whats Rice a Roni, cooked packet rice?

And the chicken broth, is that just a chicken stock cube?

Whats the stove top stuffing as well?, is that dried stuffing like we have and you just add water.
I'm not Mike...but:

Chicken broth: can be bought in a can, like canned soups, only its just broth. OR you can use the stock cube (bouillion cube)

Rice a Roni and Stove Top stuffing are both in a box (or packet for the rice) ...basically just add water to it.

http://www.ricearoni.com/

HTH.

The recipe looks great. I might try that next week.
post #4 of 29
Thread Starter 
Quote:
Originally Posted by Rosiemac View Post
Mike whats Rice a Roni, cooked packet rice?

And the chicken broth, is that just a chicken stock cube?

Whats the stove top stuffing as well?, is that dried stuffing like we have and you just add water.
Yes, yes and yes!

Rice-A-Roni is a boxed rice dish, consisting of about a half cup of rice, half cup of vermicelli, and a powered chicken flavor packet. Rice-A-Roni is merely the brand name, you could probably find a substitute, or mix up your own.

For the broth: The recipe called for 2 1/2 cups of water, so I just used that with 3 chicken stock cubes, and boiled till the cubes dissolved.

And yes, just the dried stuffing. The one I used required water and margarine.
post #5 of 29
We don't have Rice-a-Roni here but Rice Risotto could work here as it is a mixture of rice and pasta.

I might ask my sister in law to send us some, along with the broccoli and cheese rice that we love so much!
post #6 of 29
Just one more question?. When you use "cups" to measure, would that be the size of a normal coffee mug, or a small cup that we use for tea in the UK?.
post #7 of 29
It sounds delicious and very creamy!
post #8 of 29
Quote:
Originally Posted by Rosiemac View Post
Just one more question?. When you use "cups" to measure, would that be the size of a normal coffee mug, or a small cup that we use for tea in the UK?.
One U.S. "cup" is 99.37 grams, if that helps. I usually just figure a little under 100 grams. For liquids, a cup is roughly 1/4 liter.
post #9 of 29
Quote:
Originally Posted by jcat View Post
One U.S. "cup" is 99.37 grams, if that helps. I usually just figure a little under 100 grams. For liquids, a cup is roughly 1/4 liter.
Perfect, thanks Tricia!
post #10 of 29
That sounds salty

Susan,
1 cup = 16 tablespoons so you should be able to find the best measurement from there.
I can't think of anything exactly like Rice-a-Roni back home as it has the pasta in it too, but Stove Top is similar to Paxo
post #11 of 29
Swanson's chicken broth does come in a lower sodium can and there are lower sodium soups available as well. I don't make a habit of buying cream soups for that purpose and would whip up a white sauce instead of the soup-probably won't need much more that 8-10 oz of a white sauce. I think you would still have plenty of chicken flavour from the other ingredients.
post #12 of 29
Quote:
Originally Posted by GailC View Post
Swanson's chicken broth does come in a lower sodium can and there are lower sodium soups available as well. I don't make a habit of buying cream soups for that purpose and would whip up a white sauce instead of the soup-probably won't need much more that 8-10 oz of a white sauce. I think you would still have plenty of chicken flavour from the other ingredients.
That's an idea. We don't have cream of chicken soup here, and I was just trying to figure what would be a good substitute.
post #13 of 29
I make something like that, a bit different though, but it is delicious!
post #14 of 29
Thread Starter 
Quote:
Originally Posted by GailC View Post
Swanson's chicken broth does come in a lower sodium can and there are lower sodium soups available as well. I don't make a habit of buying cream soups for that purpose and would whip up a white sauce instead of the soup-probably won't need much more that 8-10 oz of a white sauce. I think you would still have plenty of chicken flavour from the other ingredients.
That's a really excellent idea There is no doubt that it tasted very "chickeny" A sour cream/white sauce mix sounds excellent, I'll try that next time.
post #15 of 29
Susan and Trish, I buy Knorr boullion in litre plastic-coated carboard containers - both beef and chicken. I use the beef for my stew and chicken for anything requiring less of a heavy flavour. Since Knorr is a European brand name I'm sure you should be able to find it in your stores. I used to use bouillon cubes but found them very salty. The Knorr bouillon is wonderful stuff. We also can get Campbell's in the same containers here in Canada but I much prefer Knorr for bouillon or soup mixes. Much better quality IMO.
post #16 of 29
I just made this and put it in the oven. I've been thinking about it all day, LOL! I'll let you know how it turns out!
post #17 of 29
Update, it was amazing! It is a total comfort food, LOL. I used light sour cream, and fat free chicken soup, so hopefully that helped.
post #18 of 29
Quote:
Originally Posted by Yosemite View Post
Susan and Trish, I buy Knorr boullion in litre plastic-coated cardboard containers - both beef and chicken. I use the beef for my stew and chicken for anything requiring less of a heavy flavour. Since Knorr is a European brand name I'm sure you should be able to find it in your stores. I used to use bouillon cubes but found them very salty. The Knorr bouillon is wonderful stuff. We also can get Campbell's in the same containers here in Canada but I much prefer Knorr for bouillon or soup mixes. Much better quality IMO.
I use the Knorr bouillon, too, Linda. Their vegetable bouillon is quite good, too.
post #19 of 29
Yum!! Im going to try this in the next few days!!
post #20 of 29
I just had to say, I made this yesterday, I used the broccoli & chicken rice a roni flavor, added a little cheese and some of those French's Fried Onions on top of the stuffing and it was so good!! Yum!
post #21 of 29
Quote:
Originally Posted by MonaxLisa View Post
I just had to say, I made this yesterday, I used the broccoli & chicken rice a roni flavor, added a little cheese and some of those French's Fried Onions on top of the stuffing and it was so good!! Yum!
I love that idea. I'm making it again tonight!
post #22 of 29
I as well made this for my boys and it was fantastic. Even the leftovers were eaten the next day after school.
post #23 of 29
Quote:
Originally Posted by jcat View Post
That's an idea. We don't have cream of chicken soup here, and I was just trying to figure what would be a good substitute.
So I wasn't loopy after all! I was always looking for it over there! They have a massive variety over here but I wont try it as its fattening!
post #24 of 29
Quote:
Originally Posted by fwan View Post
So I wasn't loopy after all! I was always looking for it over there! They have a massive variety over here but I wont try it as its fattening!
Here they make a 98% fat free chicken soup...
post #25 of 29
We tried this last night and it was REALLY good. I didn't think DH would like it because he is not a fan of cream of soup casseroles...but he had 2 helpings. I seasoned the chicken really well, cut into cubes and cooked it in my skillet (instead of boiling or baking). I didn't use chicken broth and I used Rice Pilaf "Rice A Roni" . Also, I only had Pepperidge Farm Stuffing. The whole dish was wonderful and had plenty of flavor.

Thank for sharing this recipe! It will be a regular around here
post #26 of 29
OH……MY….GOSH….Yummers!!!! This dish was delish! The only addition I made was adding those French’s dried onion ring thingies. Ill be honest when I say I was skeptical. I’m not a fan of chicken, cream, casserole type things but you guys said you loved it so I gave it a try.

My boyfriend, LOL he had three plates, THREE! We had almost on leftovers (I did cut the recipe in half since its only two of us).

Thanks for the recipe! It’s going in my “dishes I cook often†cookbook.
post #27 of 29
I picked up the Rice-a-Roni and stovetop yesterday and making for dinner tonite!!
post #28 of 29
I made this a few nights ago. Yummy! When we were snowed in the next night, I shared some leftovers with my neighbor. She loved it too!
post #29 of 29
I forgot to post as I made this monday!!
I used leftover roast turkey-only about half the amount though. Instead of the cream soup I made a white sauce but I didn't make enough so I added about 1/4 mayonnaise also!
Neil really liked it so it will be written into my recipe book!
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