I have nostalgic memories, although likely skewed by age and time, of this casserole that my mom used to make. I remember us eating it a lot, it being hard to eat because of the chicken bones in it*, and the bacon being a little weird (and in whole strips!). Yet oddly, I had the strangest craving to make it.
*It's the weirdest thing when people leave bones in casseroles but even worse when they're left in soup/stew/gumbo! If all you have is a bowl and a spoon, what are you supposed to do with the chicken bones??
So I asked my mom for the recipe and then promptly asked her about fourteen questions pertaining to said recipe. Then I decided to make lots of changes.
I mean, is there anything better than a recipe makeover?? Yes!! There are LOTS of better things! But this is fun anyway!
Here's the starting point.
"Chioce Choice pieces of chickne chicken"? "Bake slowly"?
A few extra steps makes this recipes a lot lot better. : )
1. Bake the bacon first. Line a cookie sheet with foil, a wire rack, and 8 slices of bacon. Bake at 400 for 15-18 minutes. Once the bacon is cool enough to handle, dab with paper towels and chop into big 1" pieces.
2. The baking dish is specifically a glass 9x13.
3. Use 3/4 pounds chicken breasts chopped into small chunks and seasoned liberally with grill seasoning.
4. Mix the rice with the two liquids.
5. Trade the cream of chicken for cream of mushroom.
6. Trade the one can of water with one can of milk.
7. Bake at 350 for 1 1/2 hours.
Ahh. Much tastier, and no steak knife required. : )