Hello to you all on this rainy Thursday! Kind of gloomy out there but not too chilly which is nice. I think tomorrow will be cooler though. Happy that this Thursday is my Friday. Tomorrow, Good Friday, is a holiday for me. Though, my company calls it "Spring Observance" so that they are politically correct (which I find so tiresome I will admit...).
Anyway, on to a blog post. The other day Bonny posted some recipes that are standards in her house and it was fun to get some new ideas (Goop!!) and several of us thought it would be fun to share recipes on our blogs. So...that's what I'm going to do periodically.
I do love to cook - especially when I have the time which has been afforded to me this year working from home. I'm able to often make dishes during the week that in pre-pandemic times were limited to weekends due to cooking time, prep time, etc. Almost always I cook more than enough for one meal. I tend to freeze stuff to make some nights easy and also Fletch loves leftovers for lunches.
Tonight's dinner is one that I used to make on weekends. My Dad loved this dish. It comes from a Virginia cookbook and is simply called "Chicken Casserole Supreme." Here's what you do:
Grease a casserole dish
Break up dried beef and place in bottom of casserole
Put chicken on top (I use boneless/skinless chicken breasts, but thighs would work well too)
Cut up a bunch of mushrooms and add them to the casserole.
Sprinkle with pepper (no salt needed due to the dried beef)
Mix a can of cream of mushroom soup with 1 Cup of sour cream and pour over the chicken.
Cover and bake at 275 for about 3 hours.
The original recipe calls for canned button mushrooms, but we prefer to use fresh. The original recipe also calls for wrapping a slice of bacon around each chicken piece. Now...I LOVE bacon and use it ALL the time, but we found that it just did not get cooked to our liking in this dish, so we don't use it.
I usually make rice to go with this, but we have some left over couscous from the other night, so I'll just warm that up. Some steamed veggies (probably broccoli and cauliflower) will round out the meal. It doesn't take long to put this dish together and you don't need to do anything to it while it's cooking - I like that it cooks for so long at a low temperature - a perfect opportunity for some reading or knitting!
If you make this dish, I hope you enjoy!!