We all have them – recipes that have been around the block once or twice. They’re the ones that were written on the back of a napkin or a scrap of paper and then folded several times to fit back into the recipe box. They’re the recipes that you search for when seeking out comfort foods or favorite family recipes. I have several…. Tator Tot Casserole, Meats Noodles and Tomatoes…. the list goes on.
There is one recipe though that my husband brought into our marriage that I never thought I’d like. Maybe it’s a southern thing since the hubby hails from the great state of Texas, but the words “Hot Chicken Salad” just didn’t really appeal to me at first glance. And then I made it. And promptly moved it into the recipe box for safe keeping.
Trust me, once you try it you’ll love it! That is if you’re the kind of person who loves a good ole traditional
hotdish casserole. Yes I said hotdish. That’s what us North Dakotan’s call a casserole – in other words some type of potato, meat, vegetables and canned soup all mixed together! According to Wikipedia – “The dish originates from and is popular in the Upper Midwest region of the United States, particularly the states of Minnesota and North Dakota.” Yep, that’s me!
This casserole combines tasty chicken with crunchy celery and water chestnuts for a great combination. But don’t take my word for it – try it for yourself!
- 2 1/2 cups chopped cooked chicken
- 1 1/2 cups chopped celery
- 1 can cream of mushroom soup
- 2 teaspoons lemon juice
- 2 tablespoons diced onion
- 2 tablespoons mayonnaise
- 1 can sliced water chestnuts, drained
- 2 cups crushed potato chips or crackers
- 1/2 cup shredded sharp cheddar cheese
Combine all ingredients except for the chips/crackers and cheese. Blend well. Spoon into a lightly greased 2-quart casserole dish. Sprinkle with the crushed chips/crackers. Bake at 350 degrees for 20 minutes. Add the cheese and return to the oven until melted.
Let me know what you think!
Growing up, my mother often tried out new casserole and soup recipes that she would test on the family. (Actually, sometimes I think they were recipes, and other times they were leftovers from the fridge thrown into a pot.) Nonetheless, I grew up delighting my taste buds to recipes that wafted through the house as they simmered from the stove top.
It wasn’t until recently when I was combing through my recipe box that I came across mom’s Hamburger Soup recipe. It’s kind of a “throw everything in a pot” recipe, but it certainly warms my soul on a cool winter evening with its mixture of hamburger, veggies and potatoes. The hubby even gave it two thumbs up when I made it for him the first time.
2 pounds ground beef, browned
1 cup chopped celery
1 cup chopped carrots
1 cup chopped potatoes
1 cup chopped cabbage
2 cans diced tomatoes
1 cup fresh sliced mushrooms
¼ cup rice
3 teaspoons salt
¼ cup vinegar
Combine all the ingredients into a crockpot. Add about 1 cup water to the mixture – more if you like it more broth-based. Cook for at least four hours on low.