Sometimes I just have to share a weekday favorite. As I wrote to myself in my personal “recipes” document: “I make this a lot! It’s one of our comfort foods.” This recipe graduated from a little handwritten index card to permanent status on my computer(s). It’s Thanksgiving-timely since you can use leftover turkey instead of chicken. I can’t remember where I got the recipe; all I know is that I took the time to put write it on a recipe card sometime in the 80s. I liked it enough that I included it on the short list of main dishes in my 1990s blog.
This is a casserole that I know will taste good. I can make it and feel no pressure at all whether or not dinner will be a success. I like to make it in a deep, round casserole rather than a short square or rectangular dish. When I make it for the two of us, I use a little less than a can of soup, and nudge the amounts of the other ingredients down a bit.
- about 1-2 cups cooked rice, I often use a mixture of wild rice and brown rice
- 2 cups cooked chicken (or leftover turkey)
- 1/4 pound cooked fresh mushrooms (don’t use canned unless you have to)
- 1 10 3/4 ounce can cream of mushroom soup mixed with 1/2 cup milk
- 1 small can sliced black olives
- 1 cup grated cheddar cheese
- 1/2 cup sliced almonds
Use a 3 quart casserole. Put in rice, then chicken, then mushrooms, pour soup mixture over top. Add olives, then cheese, then almonds. Bake at 350 degrees 45 minutes or until hot.