15 June, 2015

Redo: Pat's Chicken Casserole

This recipe updates one of Pat's favorite chicken casserole recipes which she received from the mother of one of her friends and shared with us in about 1979 (+/- 2 years). This redo reduces sodium and fat by swapping lower sodium and fat free versions of two of the ingredients, and rinsing a third (canned mushrooms). While I have not tried it yet, I suspect one could also sub Greek yogurt for the fat free sour cream.


Redo: Pat's Chicken Casserole


Redo: Pat's Chicken Casserole ingredients (6)
Makes about 6 servings
1 small (3-lbs.) store-bought rotisserie chicken (*See notes - there may be extra.)
1 can reduced sodium condensed cream of mushroom soup, undiluted
1 (8-oz) container fat-free sour cream
1 (4-oz) can sliced mushrooms, drained, rinsed, and drained 
Ground white pepper, to taste
1 pkg Pepperidge Farm® Herb Seasoned Stuffing (* See notes - there will be extra.)


Redo: Pat's Chicken Casserole directions
Get ready
Remove skin from chicken and discard; then, carve (for step-by-step links click here). Cut chicken into bite-size pieces and set aside.

In a medium bowl, combine soup, sour cream, and mushrooms; mix thoroughly and set aside.

Preheat oven to 350ºF.  Lightly apply a coat of vegetable oil cooking spray to the inside of the baking dish and set aside.


Casserole ingredients ready to assemble 
(Yes, that's recycled Fat Free Cool Whip container holding the soup mixture.)


Assemble casserole layers
Place chicken into the bottom of the baking dish. Season with pepper.

Spoon soup mixture onto casserole. Spread evenly to the edge to cover chicken.

Top by spreading Pepperidge Farm® Herb Stuffing evenly over soup mixture.


Bake and serve
Cover casserole dish, and bake in preheated 350ºF oven for fifty (50) minutes. Since ovens vary, you might wish to check sooner.

Remove casserole cover; then, bake until the top is lightly browned and crispy, but not burned. This takes no more than an additional ten (10) minutes.

Remove from oven to wire rack for five to ten (5 - 10) minutes to set before serving warm.


Redo: Pat's Chicken Casserole notes
I have used both 13- x 9- x 2-inch rectangular baking dish covered with foil and an oval 2.8L (almost 3-quarts) CorningWare® covered casserole. The original recipe was created long before rotisserie chickens were readily available, so if you have time and the inclination to cook a (3-lbs.) chicken, go right ahead. 

If you buy a rotisserie chicken, however, in my limited experience, their size is often larger (4- to 5.0-lbs.) than called for in this recipe. So, you will probably have some extra rotisserie chicken for another use (like Chicken Strawberry Salad, Hawaiian Chicken Salad, Oriental Chicken Pasta Salad, or some dip), or you can add it to the casserole, in which case I would increase the soup mixture. I have used canned chunk chicken breast packed in water, rinsed, but I didn't scale the recipe well. I used only one (12.5-oz) can, which was inadequate, even though I reduced the pan size, too.





Near the holidays, Costco usually sells large (3-lbs.) boxes of Pepperidge Farm® Herb Dressing, which keep well, at least in my experience. I secure the top of the packets and then place inside a resealable plastic bag to prevent any accidental spills. For this recipe, I use about two-thirds (2/3) of (either 1-lb. or a 14-oz) package, depending upon the size of the baking dish.  


You might like
Pat's Chicken Casserole (original from Mrs. W.)


For extra chicken, you might like
Chicken Strawberry Salad
Hawaiian Chicken Salad
Oriental Chicken Pasta Salad
or some dip


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Page Last Modified 17 June 2015

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