Saturday, May 17, 2014

Chicken Delight

Taking a moment between loads of laundry to write about my recipe experiment. Several people wrote and asked me to share if the recipe turned out well. I'm going to give you the original recipe as I found it in an old telephone company cookbook, in case you want to try it as written. Let me do that first:
Chicken Delight from Bell's Best Cookbook recipe from Louie Elizabeth Dodds 1 stick oleo, melted [margarine] 1 (8 oz.) pkg.seasoned corn bread Stove Top stuffing mix 1 c. water Mix lightly. Put 1/2 mixture in 12x8 inch casserole dish. Mix: 2 1/2 c. chopped, cooked chicken 1/2 c. chopped onion 1/2 c. chopped celery 1/2 c. mayonnaise 3/4 tsp. salt. When this is mixed, pour overmixture in casserole. Beat 2 eggs, add 1 1/2 c. milk and pour over mixture in casserole. Add other 1/2 bread mixture,. Cover with foil and refrigerate overnight. Take out 1 hour before baking. and spread 1 can mushroom soup on top. Bake uncovered in 325 degree oven for 45 minutes.
[Notes: I don't like the way recipe is laid out (not that you can tell with way blogspot squishes stuff together). Don't like cornbread stuffing so will substitute. This filling looks like chicken salad! I will omit mayonnaise and add the celery and onions to stuffing mix. Seems like there is going to be too much moisture what with water, eggs, milk, then soup. Will adjust so I don't end up with mush.]
Sherry's Chicken Delight (see notes following) Ingredients: 1 stick margarine, melted 1 (8 oz.) pkg. regular Stove Top stuffing mix 1 c. water 1/2 c. chopped onion 1/2 c. chopped celery *** 2 1/2 c. chopped, cooked chicken fresh sliced mushrooms (approx. 1/2 of 8 oz. pkg.) *** 1 egg, beated with 1/2 c. milk *** 1 can cream of mushroom soup 1) Mix together first 5 ingredients (those above first *). Press half of misture into 12 x 8 inch casserole dish. 2) Over mixture in casserole dish, sprinkle chopped chicken and add mushrooms. 3) Evenly pour the egg and milk mixture over the casserole. 4) Cover with foli and refrigerate overnight. 5) Remove from refrigerator an hour before baking. 6) Preheat oven to 325 degrees. 7) Spoon the undiluted mushroom soup over the casserole. (Rather like frosting it). 8) Place uncovered casserole in oven and bake approximately 45 minutes. Notes: This turned out very moist and flavorful. Not sure what the egg and milk are supposed to do and think they can be omitted. Next time I will chop chicken smaller. I will mix the chicken with miushrooms and either frozen peas or small pieces of brocolli fleurets for filling between breading layers. Also didn't care for having the soup on top and will spoon that over chicken and veggie mix before adding last breading mixture so that breading will get a little crunchy on top.
Overall impression? My husband is a very good cook and he commented on the nice way this smelled. Even better, he asked for seconds and licked his bowl clean, calling this "comfort food." If you try it, please let me know what you think and about any modifications you try. Maybe we ought to start a weekly share a recipe column? I'd offer something and anyone who writes in offering a recipe will have their recipe shared here too? Back to chores. Hugs!

1 comment:

Stacey said...

I'll have to try this. my hubby loves comfort foods too.