souper chicken casserolePosted: January 16, 2012 | |
The 70s taught us all how to eat efficiently while having fun in the process. While the fare wasn’t “Cooking with Clara,” 1970s food was more about function than today’s fanciful foodie forms.
But practical dishes like “Souper Chicken Casserole” didn’t stop mom from putting TLC into everything she made.
I think you’ll find this a tasty dish that will not disappoint the tummy.
1 can | cream of celery soup
1/2 cup | milk
1 can | swanson’s boned chicken or turkey
2 cups | cooked and drained noodles
1 cup | cooked and drained, lima beans
2 tablespoons | diced pimientos
¼ cup | buttered bread crumbs
ii. what to do
0. Preheat oven to 375°F.
1. In 1-1/2 quart casserole, blend soup with milk; fold in chicken (or turkey), noodles, lima beans, pimientos. Top with bread crumbs.
2. Bake about 25 minutes at 375°F.
3. How easy is this?
Serves 4. Or 2 “Me”s.
Foodie Tips ~
♥ Love extra chicken, limas or bread crumbs? We do, too!
♥ Buttered bread crumbs? Or you can use Italian-seasoned crumbs from a can (they are “molto bene”).
♥ You might want to keep the defibrillators handy when shopping for the Swanson’s canned chicken. Ours cost $4/can from Kroger and we doubled the recipe. So next time we’ll be cooking our own chicken!