Alright, let me tell ya somethin’ simple-like about makin’ a grandma’s chicken casserole. Now, I ain’t fancy, but I’ll tell ya right: this here casserole, it’s good, and it ain’t gonna take ya all day neither. Just good ol’ chicken, some noodles or rice, veggies from your pantry, and a bit of sauce to hold it all together.
First things first, when ya make a casserole, ya don’t need a ton of fancy stuff. Just go to the fridge, grab that chicken ya got, and if it’s cooked, well great. If not, no worries, you’ll just need a bit more time. Here’s how ya do it.
- One, chicken — any ol’ kind, shredded or cut up in chunks.
- Two, a starch — could be rice or noodles, somethin’ to make it hearty.
- Three, some veggies — carrots, celery, even that can of corn sittin’ in the back of the cupboard.
- And four, a sauce or binder — a bit of cream soup, or even some mayo mixed with a splash of milk.
Step 1: Alright, take that chicken, and if it ain’t cooked, toss it in a pan with a bit of oil. Season it up, nothin’ too fancy, just salt, pepper, maybe a little garlic if you got it. Once it’s cooked, let it cool and shred it up.
Step 2: Now, grab that starch. I use rice most times ’cause I always got some leftover rice, but noodles work just fine. If you’re using noodles, boil ‘em up, but don’t let ‘em get mushy. Al dente, they call it, but basically just means don’t overcook ’em.
Step 3: Add your veggies. Got a bag of frozen peas and carrots? Perfect. If ya got fresh stuff like celery or bell peppers, chop ‘em up small so they cook all nice. Don’t skimp on those onions either — they give the whole thing flavor, like my mama always said, “no onions, no taste.”
Step 4: Time for the binder. Now, I know folks love their fancy sauces, but around here, a can of cream of mushroom or chicken soup works just fine. Mix it in with a little milk or broth, or if ya don’t got that, even water will do.
Now, throw it all together in a big ol’ bowl, give it a stir till it’s all mixed up real good. Pour it into a casserole dish, and if ya got breadcrumbs or cheese, sprinkle it on top. This makes it get a nice crust, which is the best part, trust me.
Step 5: Oven time. Set it at about 350°F (that’s like medium-hot) and bake it for around 30-40 minutes. You’ll know it’s done when it’s all bubbly and the top’s got a nice golden look to it. Just like a warm hug in a dish, this casserole is.
Now, I tell ya, don’t go skimpy on them aromatics. I’m talkin’ garlic, onions, maybe a bit of dried herbs if ya got ‘em. These little things give your casserole a lot more flavor, so chop ‘em up and toss ‘em right in. And don’t worry about perfection — just get it all in there, and the oven’ll do the rest.
Serving Suggestions: When it comes out, let it sit a bit; don’t dive in right away, or you’ll burn your mouth. Serve it up with maybe some bread if ya got it, or a little salad if ya fancy. But really, it’s a meal in itself, so don’t feel ya need anything else if ya don’t got it.
So, there ya have it — a simple grandma’s chicken casserole that anyone can make. It’s warm, filling, and the kinda thing that brings everyone to the table. Ain’t no need to fuss with it, just good food that’ll fill ya up.
Tags：[chicken casserole, easy casserole recipe, homemade casserole, grandma’s cooking, family dinner recipe]
