Mom's Chicken Casserole

This is a tasty chicken casserole that was a favorite of my mom's.  It's simple and full of goodness. 

I remember my mom telling me how she fixed it for a group of teens for a progressive dinner at the church my dad was pastoring, and then she gasped, thinking maybe those teens wouldn't like that cauliflower, broccoli and carrot combo in the dish.

I will always recall her giggle as she told me 'THEY ATE IT ALL". 

Yepper, it's that good - even teenagers will lick their plates clean.

I especially love the water chestnuts, that add crunch, but it tastes

great without them too. 

I think this is such a great way to get veggies in your family! 

(hover over photo to pin)

MOM'S CHICKEN CASSEROLE 

3/4 of (1#) bag of California Blend veggies 
(broccoli, cauliflower, carrot mix)
1 (10.75 ozs) can cream of chicken (or celery) soup
1/2 c. mayonnaise
(NOT Miracle Whip)
1/2 c. grated cheddar (or cojack) cheese
2 c. cooked, shredded chicken (or turkey)
1 tsp. parsley flakes
1/2 tsp. lemon juice
1 can (8 ozs) water chestnuts, chopped, optional 

Preheat oven to 350. Lightly grease 2 qt. baking dish. 

Cook veggies according to package directions, being sure not to overcook; drain.

In large bowl, combine all casserole ingredients, mixing until blended.  Pour into prepared dish.  Top with crumb mixture (recipe below). Bake 25 - 30 minutes or until bubbly. 

Yield: about 6-7 servings

TOPPING: 

2 Tb. melted butter
1 c. crushed cornflakes 
(measure after crushing)

Combine together in small bowl. 

Linked to Full Plate Thursday
       Weekend Potluck
       Meal Plan Monday

You might also enjoy....

Chicken Divan Squares (with crescent roll crust)

Mini Chicken Pot Pies

Cheesey Mixed Vegetable Casserole

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Broccoli Cauliflower Cheese Soup

Another yummy soup recipe to warm you up in these cool temps. 

I love broccoli/cheese soup.  Hubby and I both order it often when we eat out.  But anytime I can make it at home, we are happy campers too. 

I love this addition of cauliflower, but if you prefer, use just one or the other. 

This takes a little chopping of veggies, but it is so worth your time.  For me, it's a great way to use up those carrots and celery in the veggie drawer that need to be eaten. You can also add a chopped potato too if you'd like. 

(I often make it with the frozen California Veggie Mix...Broccoli, Cauliflower & Carrots, to save chopping time.)

I always love making a roux to add to the broth cause I have always preferred a thick soup to a brothy one. 

If you really want to feel special, serve this in bread bowls and you'll feel like you're sitting at Panera.   AAAHHH! 

You can puree part of the soup (be careful if it's hot so it doesn't blow the lid off your blender) or just mash it lightly with a potato masher. I like having chunks in it to bite into. 

BROCCOLI CAULIFLOWER CHEESE SOUP 

1 onion, chopped

2 Tb. butter, melted

4 c. chicken broth

3 c. broccoli and/or cauliflower, chopped, 

fresh or frozen

2 c. carrots, diced

salt & pepper to taste

1/2 c. melted butter

1/2 c. all purpose flour

4 c. half and half, divided

2 c. cheddar cheese, grated

(we prefer velveeta...and less than that amount)

1/2 tsp. nutmeg

In large saucepan, saute onion in 2 Tb. butter; add broth. Bring to a boil and add vegetables; cook over low heat until tender - about 20 minutes.  Add salt & pepper.  While vegetables are cooking, in a large skillet, melt 1/2 c. butter over medium heat; whisk flour into butter, stirring constantly until thick. Add 2 c. of 1/2 & 1/2, stirring until smooth; add cheese and heat until melted. 

 Let cool a few minutes; transfer 1/2 soup mixture to blender and puree, or mash vegetables with hand masher.  Pour veggie mixture back into saucepan. 

Blend milk/cheese mixture into puree; add remaining cream.  Stir until well blended and heated through, but don't boil.  Add nutmeg just before serving. 

Easy Microwave Cauliflower and Cheese

Did you see my blog post from yesterday? 

If so, did you wonder "What was that orange stuff?" on the plate with the quesadillas?

I'm here to tell you today....

I don't eat enough vegetables, but...

I'm Crazy for Cauliflower, especially with Cheese.

I don't enjoy cleaning it...raw...cutting off the dark parts...breaking/cutting  it into pieces - and having it fly all over the place!

Nevertheless, I know it's good for me.

But give me a head of cauliflower and most likely this will be the way I want to fix it.

It's so easy and delicious!

Add a little water to the baking dish - cover with plastic wrap (or waxed paper) and zap until tender....then top with a mayo/onion/mustard combo...and cheese....

YUUUUUMM!!!

This is how I cut it into servings...

Just dish it up into servings - one big piece at a time.

I've had this recipe for many years and can't begin to remember where I got it, but do hope you'll give it a try.

MICROWAVE CAULIFLOWER & CHEESE

1 med. head of cauliflower
2 Tb. water
3/4 c. mayonnaise
1 Tb. onions, finely chopped
1 tsp. brown mustard
1/2 - 1 c. shredded cheddar cheese

Clean and core cauliflower.  Leave whole; place in 1-1/2 qt. microwavable casserole dish with water; cover with plastic wrap (or waxed paper if you avoid using plastic in the M/W). Cook at full power for about 10 - 12 minutes, until tender-crisp. (Be careful when removing plastic wrap so the steam doesn't burn you),
In small bowl, combine mayonnaise, onions, and mustard. Spoon mixture over top of cauliflower; sprinkle with cheese; cook full power for 1-1/2 - 2 minutes; uncovered.  Let stand 2 minutes before serving.

{Be sure to check in between cooking times, because of difference in microwaves}

Yield: 4 - 5 servings

What a great way to dress up our friend the cauliflower!! 

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Linked to Gooseberry Patch Roundup - Cheese
Weekend Potluck