Alright, let’s talk about this here Mamaw’s Chicken and Rice Casserole. It ain’t fancy, you know, just good ol’ food that fills your belly and warms your heart. This ain’t some complicated city dish with stuff you can’t even pronounce. It’s somethin’ my own mamaw used to make, and her mamaw before her, I reckon.
First off, you gotta get yourself some chicken. Now, I like to use the whole chicken, boiled till it’s fallin’ off the bone. You can use those chicken breasts if you’re feelin’ fancy, but they ain’t got the flavor, let me tell ya. Boil that chicken with some salt and pepper, maybe a bay leaf if you got one. Don’t go overboard with the spices, this ain’t no foreign food.
Once that chicken’s cooked, you gotta shred it up. Just pull it apart with your hands, ain’t gotta be perfect. And don’t you go throwin’ away that chicken water! That’s good stuff, full of flavor. We’re gonna use that later.
Next, you need some rice. I just use plain white rice, the kind you get in the big bag. Nothin’ fancy. Cook it up according to the package, but maybe use a little less water than it says. We don’t want it too mushy, you see. We’re gonna add some of that chicken water to it, remember?
- Chicken: Whole boiled chicken, shredded.
- Rice: Plain white rice, cooked.
- Soup: Cream of somethin’ soup – chicken, mushroom, celery, whatever you like.
- Broth: That good chicken water we saved.
- Seasoning: Salt, pepper, maybe a little garlic powder if you’re feelin’ wild.
Now, for the creamy part, you need some soup. I usually use cream of chicken soup, but cream of mushroom or cream of celery works just fine too. You can even mix ’em up if you’re feelin’ adventurous. Just dump a couple of cans into a big bowl. Then, you add in some of that chicken water to thin it out a bit. Don’t want it too thick, you know.
Once you got your soup mixed up, you throw in the shredded chicken and the cooked rice. Mix it all together real good. Make sure everything’s coated in that creamy goodness. Then, you gotta season it. Salt, pepper, that’s all you really need. But if you’re feelin’ fancy, you can add a little garlic powder, or maybe some onion powder. Don’t go crazy, though. We ain’t tryin’ to hide the taste of the chicken and rice.
Now, you gotta bake it. Pour the whole mixture into a casserole dish. You know, one of them big glass pans. If you don’t have one, a big cake pan will do just fine. Spread it out even, and then pop it in the oven. I usually bake it at 350 degrees for about 30 minutes, or until it’s bubbly and golden brown on top.
Mamaw’s Chicken and Rice Casserole is easy to make. It’s the perfect dish for a weeknight supper, or for takin’ to a potluck. It ain’t pretty, but it sure is tasty. And let me tell you, the leftovers are even better the next day. Just heat it up in the microwave, or eat it cold, straight out of the fridge. Ain’t nothin’ wrong with that. It’s good food, plain and simple. And that’s all that matters, right?
Some folks like to add vegetables to their casserole. Peas, carrots, green beans, whatever you got on hand. I ain’t one for messin’ with a good thing, but you do what you like. It’s your casserole, after all. And if you’re feeling really adventurous, you can sprinkle some cheese on top before you bake it. Cheddar cheese, or maybe some Monterey Jack. That’ll make it extra tasty, for sure.
But the real secret to a good chicken and rice casserole is love. You gotta put your heart into it, you know? Think about the people you’re feedin’, and cook with love. That’s what my mamaw always said, and she was right. Food just tastes better when it’s made with love.
So there you have it. Mamaw’s Chicken and Rice Casserole. It ain’t fancy, but it’s good, honest food. It’ll fill your belly and warm your soul. And that’s all that matters in the end, ain’t it?
Now go on and make yourself a casserole. And don’t forget to share it with the people you love. That’s what food’s all about, after all. Bringin’ people together, sharin’ a good meal, and makin’ memories. That’s what Mamaw would want.
