Chicken Casserole, or as it will forever be known in my family, Chicken Slop, is one of the best meals for a crowd I have made. Everyone loves it, it’s just different enough, and it is filling. Embodying the spirit of my late grandmother Mimi, it is interesting, a little eccentric, and exceedingly warming to the soul. Viewer Warning: This recipe contains 2 ingredients my generation of cooks despises as much as they love quinoa and kale: Butter and Cream of Chicken Soup. Is this recipe low-fat? Absolutely not. Is it an economically delicious treat for a crowd. A thousand times yes.
(Katy, why did you link The Blue Danube Waltz to this? Because this)
8 boneless chicken breasts
2 cups of rice\
4 T butter plus 1 stick of butter
1 can Cream of Chicken soup
10 oz fat-free sour cream,
1 small can of diced green chiles
1 can of water chestnuts
1/2 cup sliced almonds
3 sliced hard-boiled eggs
1 can French-fried onions
Salt, pepper, and thyme
Preheat oven to 375* Bake chicken for 30 minutes in a 13×9 pan with a little water. Cover tightly with foil. Cool.
Cook rice with 3 cups of water (or chicken broth) and 4 T butter
In a big casserole dish, mix can of soup, sour cream, green chiles, almonds, water chestnuts, and eggs. Cut up cooled chicken. Add chicken and cooked rice to casserole, mix well. Add salt, pepper, and thyme. Melt a stick of butter and pour it over the top of slop, then add entire can of french-fried onion rings.
Bake 50 minutes at 350*
Serve with a big salad and crusty bread.