Now that the kids are gone, I’ve started making casseroles again. I love casseroles, but my kids do not like to eat their food all mixed together, so I stopped making them when they were little.
Many of my old favorite casserole recipes came from the 80s, and required reworking. Reworking due to packaging changes. Reworking to reduce the serving size – very few people now need to make casseroles to serve 6 or 8 people. Reworking to replace the use of Big Soup Company’s condensed cream soups.
Don’t get me wrong! I am not anti-Big Soup Company. I have several family members with Celiac disease so I have come up with my own version of cream soups, using rice flour, to use in recipes calling for Big Soup Company condensed soups. Gluten free versions of these condensed cream soups are outrageously expensive.
A side benefit of coming up with homemade versions is that it amps up the natural flavors of the dishes that I use them in. So, now anytime that I see a recipe calling for condensed cream soups, I make my own and rework the recipe.
I think if you try them, you’ll agree, the extra few minutes they take to make are worth it.
A final benefit of reworking these old casserole recipes is that I now have an arsenal of recipes that I can make for others in need of meals whether due to hospitalization, illness, or age.
Here are three casseroles that I recently reworked. My mother-in-law was my official taste tester as she recently went through two separate cataract surgeries, and DSH stayed with her for a few days. It was a good opportunity to make these re-worked casseroles, share them, and get some good feedback.
I included my cream of chicken and cream of mushroom soup recipes at the bottom in case you missed them in earlier posts.
Creamy Baked Chicken Breasts.
Note: Using 2 chicken breast halves, cut in half, works for us as an adequate serving size. If you want each person to have their own full chicken breast half, just use 4 pieces rather than cutting 2 in half.
Creamy Baked Chicken Breasts
Makes 4 servings
2 to 4 boneless, skinless chicken breast halves
Salt and pepper, to taste
2 cups grated Swiss cheese
1 recipe cream of chicken soup
¼ cup dry white wine or chicken stock
1 6-ounce box seasoned stuffing mix
6 TB melted butter
Preheat oven to 350°F. Coat a 9×9 glass baking dish with cooking spray.
If using 2 chicken breast halves, pound them lightly until they are of even thickness and slice them in half to make 4 pieces. If using 4 chicken breast halves, pound them lightly until they are of even thickness. Season with salt and pepper. Arrange the chicken breast pieces in the bottom of the baking dish. Top the chicken with the grated cheese. In a separate bowl, combine the soup and wine or stock and mix well. Pour the soup mixture over the chicken. In a separate bowl, combine the stuffing mixture with the melted butter. Sprinkle over the top of the chicken. Bake for 40 to 45 minutes.
This casserole may be frozen after baking. Thaw and reheat in a low oven or in the microwave.
Creamy Baked Chicken Breasts – ready to eat. This was my mother-in-law’s favorite casserole.
Chicken and Rice Casserole.
Note: Using 2 chicken breast halves, cut in half, works for us as an adequate serving size. If you want each person to have their own full chicken breast half, just use 4 pieces rather than cutting 2 in half.
Chicken and Rice Casserole
Makes 4 servings
1 recipe cream of chicken soup
1 cup chicken stock
¾ cup uncooked long grain white rice
½ tsp onion powder
¼ tsp freshly ground black pepper
2 small to medium carrots, diced (about ½ cup)
½ cup frozen peas
2 to 4Â boneless, skinless chicken breast halves
Salt and pepper, to taste
½ cup freshly grated sharp Cheddar cheese
Preheat oven to 375° F. Coat a 9×9 glass baking dish with cooking spray.
In a bowl, mix together the soup, chicken stock, rice, onion powder, pepper, and vegetables. Pour into the prepared baking dish.
If using 2 chicken breast halves, pound them lightly until they are of even thickness and slice them in half to make 4 pieces. If using 4 chicken breast halves, pound them lightly until they are of even thickness. Season with salt and pepper. Arrange the chicken breast pieces on top of the mixture in the baking dish.
Cover the baking dish with foil and bake for 45 to 50 minutes until the chicken is cooked through and the rice is tender. Remove from the oven, top with the grated cheese, and allow to sit for 10 minutes prior to serving.
This casserole may be frozen after baking. Allow to thaw and reheat in a low oven or in the microwave.
Chicken and Rice Casserole – ready to eat.
Tater Tot Casserole
Note: You can tell from the picture that I doubled the recipe and made two casseroles – one for now and one to freeze for later. I do this often with recipes.
Tater Tot Casserole
Makes 4 servings
1 pound lean ground beef
1 small onion, finely diced
1 recipe cream of mushroom soup
½ cup milk, half and half, or cream
1 cup (about ½ jar) Cheez Whiz
16 ounces (about ½ bag) tater tots
Sauté the ground beef and onion in a large frying pan until the beef is completely browned and the onion is soft and translucent. Drain any grease from the pan.
In a separate bowl, combine the soup and milk. Pour over the ground beef mixture and combine well. Pour into the prepared glass baking dish.
Microwave the Cheez Whiz until pourable. Pour over the ground beef mixture in the baking dish. Top with a solid layer of tater tots.
Bake in the preheated oven for 35 to 40 minutes or until the cheese is bubbly and the tater tots are brown.
This casserole may be frozen prior to baking. Allow to thaw completely and bake according to recipe directions.
Tater Tot Casserole – ready to eat.
This is one of my favorite casseroles! I just love tater tots!
Cream of Chicken Soup (Gluten Free) Makes 2 servings or comparable to one can for recipes 3 TB butter Combine the milk and chicken stock. Melt butter in a small sauce pan. Add flour and cook until bubbly. Continue to cook for about one minute being careful not to brown the butter or flour. Slowly add the milk and stock mixture to the roux stirring constantly and allowing to cook until thickened. Taste and season with salt and pepper. * You may use all-purpose flour if you do not need the recipe to be gluten free.
1½ TB rice flour*
¾ cup milk, half and half, or cream
¾ cup chicken stock
Salt & Pepper to taste
Cream of Mushroom Soup (Gluten Free) Serves 2 (or equal to one can condensed cream of mushroom soup) 8 ounces white button or crimini (baby portabella) mushrooms Clean the mushrooms, remove and discard the stems. Break the mushrooms into pieces by tearing them into pieces with your fingers or cut into slices. Melt the butter in a skillet over medium heat. Add the mushrooms and garlic. Sauté for about 6 minutes, stirring often, until the mushrooms are tender and have exuded their juices. Stir in the flour and cook for another minute. Slowly add the chicken stock, and bring to a simmer. Add the milk, half & half, or cream and continue to simmer, stirring often, while the soup thickens for about 10 to 15 minutes. Add salt and pepper to taste. One recipe may be used as a substitute for one can condensed cream of mushroom soup. * You may use all-purpose flour if you do not need the recipe to be gluten free.
1½ TB unsalted butter
1 TB fresh garlic, minced
1½ TB rice flour*
¾ cup chicken stock
¾ cup milk, half & half, or cream
Salt to taste
Freshly ground black pepper to taste
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