Casseroles get a bad rap. I think this is because we’ve all had too many lukewarm, bland, chemical-laden offerings at church potlucks. Real food casseroles can be delicious, nourishing and serious comfort food. Just don’t take casseroles to church. They’re not going to taste good after sitting at room temperature for two hours;)
A while back I told you about this dish I was converting to “real food”. I shared my recipe for the bottom layer. Now it’s time to show you the rest!
6 C. seasoned long grain and wild rice (I use my Uncle Ben’s knock off recipe)
1 1/2 C. shredded cheese
1/4 C. melted butter
1/2 C. breadcrumbs (I use homemade)
1/2 C. finely ground almonds
1. Butter a 13x9 inch baking dish. Preheat oven to 350 degrees.
2. Prepare rice, then spread in the bottom of the baking dish.
3. Cook cream of chicken soup according to recipe, then whisk in the milk and stir in the chicken. Pour over rice.
4. Sprinkle shredded cheese over the middle layer. In a small bowl, stir together the breadcrumbs, ground almonds and melted butter. Sprinkle evenly over top of cheese.
5. Bake for one hour, until bubbly and top is toasted and crunchy.
*Ahem* This is what was left after feeding four adults and two kids.
Have you remade a recipe to make it real food friendly?
Are you a casserole fan?