Herbed Chicken Casserole

 

This is a recipe that dates back to the 70s. I remember my mother making it, and, once my young self got past the worminess of the baked chow mein noodles, I loved it. I was recently missing those days, and those casseroles that I so enjoyed, so I decided to make it for myself. I added a bit more seasoning to it than the original called for, and because I had a box of Stove Top Stuffing (sacrilege!) on hand, used it instead of the called for Pepperidge Farm stuffing mix. It was wonderfully comforting. It’s easy to put together, can serve 6 to 8, and freezes quite well. If you’re missing the good old days (and with the current state of things, who isn’t?) give this recipe a try and reminisce.

Herbed Chicken Casserole

3 c. cooked chicken, cubed or shredded
½ c. chopped onion
1/3 c. chopped celery
1 8-oz. can sliced water chestnuts
¼ c. + 2 T. milk
1 10.5-oz. can cream of mushroom soup, undiluted
1 10.5-oz. can chicken with rice soup, undiluted
1 c. La Choy chow mein noodles
¼ t. Montreal chicken seasoning
1/8 t. freshly ground black pepper

1/3 c. butter, melted
¼ c. sliced almonds
1 c. Stovetop Stuffing*

Preheat oven to 350°F. Spray an 8” x 8” casserole dish with PAM; set aside.

In a large bowl stir together chicken, celery, water chestnuts, milk, both soups, Chinese noodles, and seasonings. Turn out into prepared dish. In a small bowl mix together melted butter, sliced almonds, and dry stuffing mix. Sprinkle over the top of the casserole. Bake, uncovered, for one hour.

* I used “Savory Herb.” You can also use Pepperidge Farm herb stuffing.

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Herbed Ranch Dressing

 

I’m not proud. I will gladly admit that I like ranch dressing. I also like a wedge salad. To me a wedge of iceberg lettuce, topped with ranch dressing, and a few crumbles of blue cheese (perhaps some crumbled bacon) is like heaven. I also like to keep ranch dressing on hand for crudités, crackers, and pretzels, because all of these things cry out for a dip. I like to tinker around with different recipes, and I think this quite possibly might be my favorite.

Herbed Ranch Dressing

½ c. Duke’s mayonnaise
½ c. sour cream
½ c. buttermilk
1 t. fresh lemon zest
1 t. dried minced onion
1½ t. dill weed
½ t. dried parsley
½ t. garlic powder

¼-½ t. Johnny’s Seasoning Salt
¼ t. freshly ground black pepper

  Place all ingredients into a medium bowl, and whisk until creamy. Refrigerate for at least eight hours or overnight to allow flavors to meld. This will keep in the refrigerator for 7 to 10 days. Before you ask, yes, you can use fresh herbs, but it will only keep for 3 to 4 days.

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