Work ends at 5:00 pm. If I’m working in my office, I get home around 5:45 or 6:00 pm. Adella Grace hits the hay between 6:30 and 7:30 every night. This leaves approximately 20 minutes for dinner prep. The struggle for mama and daddy is very, very real. Enter this easy peasy chicken and rice casserole.
I dug out this family favorite recipe for chicken and rice casserole from the handwritten cookbook my aunt Lori gave me last night, and I’m so glad I did! Wheat mixed it all together (along with a couple edits we made) while I bathed baby. Win/win for errybody.
Easy Chicken and Rice Casserole
– 1 cup Minute Rice (we used the multi-grain medley with brown rice, red rice, wild rice & quinoa)
– 1 rotisserie chicken, picked off bone (can substitute one large can of chicken)
– 1 can cream of mushroom soup
– 1 soup can water
– 1 small can evaporated milk
– 1/2 stick unsalted butter
– 1 can mushrooms (could use fresh if your fancy/have gobs of time on a Tuesday night)
– 1 jar pimiento peppers (I added this one, can opt out)
Preheat oven to 375 degrees Fahrenheit. Melt butter. Mix all ingredients well (we do this right in the Casserole dish). Pour into 9×13 Casserole dish. Sprinkle with paprika. Bake at 375 degrees for 30 to 40 minutes or until bubbly and browned on top. Serve with a salad or quick sautéed greens, etc. to make a complete meal.
PS we just discovered this variety of Minute Rice – it’s great! (PS no paid ad here – Wheat just found this in our local grocery store and we really liked it!)
PPS please excuse all the terribly iPhone photography today… and refer back to paragraph one. ;)
As I mentioned yesterday, while Wheat prepped and cooked his ribs on the 4th, I prepped a traditional breakfast casserole to cook for the 5th of July. I had a hankering for the old fashioned version full of white bread cubes, so that’s what I made!
Classic Breakfast Casserole
– 1 pound Jimmy Dean HOT ground pork sausage
– 1 heaping teaspoon mustard powder
– 1/2 teaspoon kosher salt
– 4 eggs
– 2 cups milk
– 6 slices white bread, toasted and cut into cubes (as seen above)
– 8 ounces mild cheddar cheese, shredded
Cook sausage in a skillet over medium heat until cooked through and evenly brown. Drain and set aside. Grate 8 ounces block of cheese and set aside.
In a medium bowl, beat the eggs, then add mustard powder, salt, and milk and mix together. Then mix in the sausage, bread cubes, and cheese. Pour into a greased baking dish, cover, and chill in the refrigerator 8 hours or overnight.
When ready to cook, preheat oven to 350 degrees. Keeping the casserole covered, bake 45 to 60 minutes. Then uncover and reduce temperature to 325 degrees and bake for 30 more minutes.
We don’t usually make breakfast casseroles on a regular basis, but we almost always have them at the beach. It reheats well, too, so it’s great to double and have for an entire weekend. It’s the perfect dish when you have a house full of folks, and it’s really good for those folks who may have stayed up a little too late the night before…
After breakfast, Wheat and I went and dodged thunderstorms and piddled around downtown Port St. Joe. I bought a few antique kitchen related items that will pop up here and there on this ole blog here, and we had an amazing lunch at Provisions. If you’ve already seen our meal on Twitter or Instagram, I apologize for the repetition. It was just too good not to share again. Plus, I am always a huge fan of having wine with lunch.
I know, right? How very European of me. (Any Superstar fans out there?)
We split three appetizers for lunch: mussels in a white wine sauce, their famous bruschetta, and seared tuna with seaweed salad. It was so very, very great.
Later on, we all loaded up to go see my cousin Rob’s and his wife Sandy’s new house. Even better than the fact that they live so close to us now (and at the beach!) was the fact that I finally got to meet their hairless cat, Belle. Belle is a rescue cat, and has some inner ear problems, is deaf, and blind in one eye. She dances around “like Stevie Wonder,” (Rob’s words, not mine), and is one of the sweetest cats I’ve ever met. However, I couldn’t quite help feeling like I was petting a catfish.
My mom especially loves Belle and wants a hairless cat of her own. She has TONS of of personality, and we had the best time playing with her. I have such a soft spot for cats these days!
Belle came from a Sphynx Cat rescue organization. Sandy couldn’t remember off the top of her head which one, but you can search for Sphynx who needs a home at here at Sphynx Rescue or at PetFinder. You know I love pet rescue organizations! Belle obviously made her way to a great home. :)
Afterward, the sun came out for a bit again, and made for a lovely view while we watched Rob fish.
To finish up OysterFest 2K13, Wheat shucked me the final few dozen oysters (about a quart) and I decided to make my grandmother’s famous oyster dressing. At least that’s what we always called it. She makes it on special occasions… Specifically, Christmas and Easter/Father’s Day. It’s unreal. The recipe is actually not my grandmothers; it’s my grandfather’s sister’s recipe, originally. And I guess maybe we called it dressing because it always sits next to the dressing at family gatherings. Corrie’s recipe actually calls it Scalloped Oysters. Well, tomato, tomahto. When I finally got the coveted oyster dressing recipe from Tezzie, I knew I couldn’t wait for Christmas.
Corrie’s Oyster Dressing barely adapted from my Great Aunt’s version
– 1 quart shucked oysters (rinsed in cold water)
– 1 cup strained oyster liquor
– 3 sleeves Saltine crackers, crushed
– 1 cup whipping cream
– 1 1/2 sticks butter
– 1 medium Vidalia onion, sliced thin
– 2 teaspoons Worcestershire
– 1 teaspoon Accent
Salt, pepper, and a very heavy-handed dash of Tobasco or other hot sauce
Start by melting the butter, and cook the onions in the butter until they begin to caramelize – take that as far as you want to go. I let them slightly caramelize but not completely brown.
Remove the onions and set aside. Add the crackers to the butter and mix until coated. Remove from “fire.”
Grease a 2 quart shallow casserole dish. Place a third of the crackers in the bottom of the dish and layer with half of the oysters. Then layer the onions on top of the oysters.
Repeat with another layer of a third of the crackers, then the remaining half of your oysters.
Mix the rest of the ingredients (except the last third of your crackers) and pour over casserole.
Top with the rest of your crackers, then bake at 350 for 30 minutes or until bubbly.
If you like oysters, just TRUST ME. This is one of the best recipes on the planet. The only reason I’m sharing is because Corrie put it in her church cookbook, so she must have wanted to share this goodness with the world. I know many of you won’t try this, and you, my friends, are missing out. For those of you who do, let me know how you like it! I’d love to see some comments on this little ole blog. As always, thanks for checking in!