Monday, September 21, 2009

golf carts and casseroles

i almost forgot to post pictures from my brief jaunt on the greens.
oh yes, i was able to make it by to a golf tournament after work one day to take the golf teams' pictures. (by the way, finding teams of four men at a time is somewhat difficult. kinda like herding cats. once you think you have them all together, one wanders off...)
but in the process, i got to drive a golf cart! and track down teams all over the course. this made for a pleasant drive, as it was still overcast and sooo comfortable.
golf courses are quiet. and peaceful. and excellent practice for a girl who hasn't driven a golf cart before. (not that it was difficult, but it did take a little getting used to.)

later on in the weekend, i made a tasty casserole that i thought i'd share because it's just easy and delicious and has gotten some great reviews in the past. i call it "tasty chicken casserole." creative, right?

we start with cut up cooked chicken. you can boil it, you can saute it, you can get it (if you really want to) out of a can. however you want your chicken prepared. i chose to do two small dishes here--one for a couple with a new baby and one for us.
prepare a regular box of rice a roni. i chose herb and butter, but the recipe recommends chicken. the herb and butter was actually pretty good :)
and then two cans of french cut green beans. we don't usually eat this kind, but it's good in the casserole. as you will be able to tell, i don't care about generics for a lot of products. we only have a few items where we "have" to have a specific brand.
the basis of any good casserole--a can of cream of chicken soup. (this really isn't as appealing as pioneer woman, is it? she doesn't typically show the congealed can of soup in her photos...hmm, must work on food photography.)
and (ugh...) a cup of mayo. i don't like mayo in large quantities. in fact, i did two half cups here cause (obviously) i was doing two smaller casseroles, but i also just don't like seeing that much mayo all together.

now go ahead and put that stuff together while the rice a roni is cooking, and add some salt and pepper...
ahh, cheddar cheese. the other staple in classic southern casseroles. two cups for this recipe, but you can always add more. (do you see pepper in the background there? she likes it when i cook--always cleaning the kitchen floor!)
go ahead and pre-set your oven to 350 to get it ready...
and ahh, yes, the rice a roni is done. go ahead and add that to the party!

mmm....looks delicious, right? not really, but trust me, it's worth it.
go ahead and pop that baby in the oven for 30 minutes.

have you met the sweet leaf tea granny? best tea in a bottle EVER. hold on, what's that still doing on the counter?
yes, in the fridge. next to our small casserole that was waiting for us (we ate it tonight and it was worth the wait.)
now put some french fried onions on top of that and cook it for an extra 5 minutes until nice and crispy.
and you, my friend, have a tasty chicken casserole with all of the sides included. you have your chicken, you have your rice, you have your green beans. i call that dinner.

(thanks to anne c. for passing this along many years ago. i think i have a corn bread recipe of yours around here, too!)

One small cooked chicken (or chicken pieces, tenders, whatever you've got)
1 can condensed cream of chicken soup
1 cup mayonnaise
8 ozs. shredded sharp cheddar
2 cans string beans, drained
1 regular box chicken rice-a-roni, prepared as directed
dash salt and pepper
small can french fried onions.
Mix all ingredients except fried onions. Cook at 350 degrees for 30 minutes, add fried onions to top, then cook 5 more minutes until crispy.