With the advent of cooler weather and looking forward to time spent with family and friends and my tummy turns to fondly-remembered comfort foods from my childhood. This particular dish holds memories of pot luck dinners at the church.
Total Time: 1 Hr. 5 Min.
Prep Time: 25 Min.
Cook Time: 40 Min.
6 servings, 1 cup each
Your family’s favorite chicken-and-rice dish just got a whole lot easier. The creamy sauce and crunchy topping make for a great weeknight casserole.
What You Need
2 cups chopped cooked chicken
2 cups cooked long-grain white rice
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup KRAFT Real Mayo
3 hard-cooked eggs, chopped
2 green onions, sliced
1 cup corn flakes
1 Tbsp. butter or margarine, melted
Let’s Make It
1 – Heat oven to 350°F.
2 – Combine all ingredients except corn flakes and butter.
3 – Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with combined remaining ingredients.
4 – Bake 35 to 40 min. or until heated through.
Tip 1 – Healthy Living: Save 50 calories and 7g of fat per serving by preparing with reduced-fat reduced-sodium cream of mushroom soup and KRAFT Light Mayo Reduced Fat Mayonnaise.
Tip 2 – Serving Suggestion: Serve with a hot steamed vegetable, such as broccoli.
Tip 3 – Substitute: Prepare using chopped cooked turkey.
My Food and Family has all the yummy details. I’m not the only one who remembers this dish with fondness. Cassidy Morgan Barron grew up with this meal and when she needed something quick to feed Chance Barron shortly after they met, this is what she made. Some of you will remember Cassie and Chance, the heroine and hero of my first Red Dirt Royalty for Harlequin Desire. It’s fun to go back and get all nostalgic. If you haven’t read the book, you can either grab COWGIRLS DON’T CRY straight from Harlequin or from any of the other retailers listed on the book’s page. Just click on the title or either of the pics with cover. What about y’all…is there a childhood dish you remember with fondness?