Chicken Casserole

Photo courtesy of Tom Hanlon

Years ago the company I worked for gave a full paid two month sabbatical after eight years of work.  Us worker drones here in the US have no idea of the pleasure, rest, and readjustment that two months away from work can deliver.  That year I took advantage of the offer.  One of the things I did was spend some time in the Midwest with my closest friends.  Bob and Tom, a couple, had bought a second home in Maiden Rock, WI.  They were in the process of remodeling/refurbishing that delightful house while I was there.  Tom and I took advantage of the vacation time and spent almost a week of peace and quiet overlooking Lake Pepin.  The usual day was spent sleeping late, having coffee, reading on the front porch, late afternoon cocktails...and then either going out for dinner or making dinner.  One particular night the weather changed as it only can in the Midwest and it was cold!  Since Bob's and Tom's house had no heat because of the remodeling, we used the stove in the kitchen for heat.  That one very chilly Midwestern night, Tom and I found a chicken casserole recipe that we made for dinner.  It is hard to explain the sublime delight of a warm kitchen on a cold night coupled with the aroma of good food cooking.  It is one of my fondest memories ever...and here is the recipe:

3 cups cooked Uncle Ben's wild & long grain rice
1 10-oz pkg of broccoli, thawed
3/4 cup cubed cooked chicken (or you can use turkey)
1 can cream of chicken soup
1/2 cup mayo
1 1/2 tsp lemon juice (fresh is best)
1/4 tsp curry
1/4 to 1/2 cup shredded cheddar cheese

Arrange rice int bottom of 9" x 13" glass/ceramic casserole.  Layer broccoli and then chicken on top.  Combine the rest of the ingredients (except cheese) and pour over top.  Sprinkle with cheese.  Bake uncovered at 350 (F) for 25 to 30 minutes.

Enjoy