When March 1 appears on the calendar, I’m instantly ready for spring. I want the grass to turn green, trees to bud and flowers to bloom … overnight! I’m ready to play in the dirt, plant a few seeds in my garden and harvest the fruits of my labor. I’m eagerly awaiting April, which is National Gardening Month.
So you can only imagine how disappointed I was to awaken Wednesday, March 9, to a Winter Wonderland. I decided to get out of my funk by “bringing the garden indoors” and whipped up a Garden Chicken Casserole. Like many of my favorite recipes, this one is easy to make and tastes delicious. Add a loaf of fresh-baked Beer Bread with a Strawberry Spinach Salad and dinner is complete!
How do you fight Spring Fever?
Garden Chicken Casserole
Ingredients
Ingredients:
- 2 c. chicken broth
- 2/3 c. sherry, divided
- 1 package (6 oz.) long grain and wild rice mix
- 1 small onion, chopped
- 2 small carrots, grated
- ¼ c. butter or margarine
- 3 c. diced cooked chicken
- 1 can(4 oz.) sliced mushrooms
- 1 package (8 oz.) cream cheese
- 2 c. (8 oz.) shredded American or Cheddar cheese
- 1 c. evaporated milk
- 1/3 c. evaporated milk
- 1/3 c. grated Parmesan cheese
- ½ c. sliced almonds
Directions
Directions:
- Preheat oven to 350 degrees.
- In a medium saucepan, bring broth and 1/3 c. sherry to a boil.
- Add contents of rice package, cover, and simmer over low heat for 25 to 30 or until all liquid is absorbed.
- In a Dutch oven, sauté onion, carrots and mushrooms, mixing well.
- Place cream cheese, American cheese and milk in a saucepan; melt over medium heat, stirring until smooth.
- Add to a Dutch oven with remaining sherry, mixing thoroughly.
- Pour into a buttered 9×13 casserole dish.
- Top with Parmesan cheese and almonds.
- Cover and bake 35 minutes.
- Uncover and bake 15 minutes more or until bubbly.
NOTE: Casserole may be refrigerated overnight before baking. If refrigerated, increase baking time to 45 minutes covered and 15 minutes uncovered.
Recipe Notes
Yield: about 8 servings
Photo from DelMonte.com