Aunt Dorothy’s Chicken Casserole

I grew up with a wide variety of foods from various locations; however it was primarily Yankee or Southern foods.  Often times these dishes that are handed down through families came from a universal magazine or cookbook and are not specific to any one region.  However, in my family, recipes were simply known by the person who always made it, and therefore belonged to that particular region.

In this post, I’ll be sharing two of my most favourite Yankee recipes.  Both were always prepared by my maternal Grandmother.  Just about all of her recipes were Yankee recipes since she haled from Ohio, and both of these are poultry based.

recipecard

 

 

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Aunt Dorothy’s Chicken Casserole

I know people like kitschy little names for recipes.  In our family we call this the Chicken Poppy Seed Casserole and we always associate it with our grandmother.  But, the initial recipe that my grandmother wrote out claims that it’s her sister Dorothy’s recipe.

There are two ways to prepare this recipe.  I’ll write out the original and add notes at the bottom.  This is definitely comfort food at its finest!

  • Meat off cooked chicken & cut up
  • 1/2 pt Sour Cream
  • 1 can Cream of Chicken Soup
  • 1 stick butter
  • 2 Tbs poppy seeds
  • 1 sleeve of Ritz Crackers, in crumb form

Mix first three ingredients together and put in 8″ or 9″ baking dish.  Cover and refrigerate until ready to cook.  Melt one stick of butter in skillet.  Mix in Ritz cracker crumbs until buttery and toasty.  Put poppy seeds on top.

Bake at 350 for about 1 hour.

Notes:

  • We have made this with fresh cooked chicken before, but we generally make it with canned white meat which is just as delicious.  It depends on how chickeny you want this dish to be.  1 large (12.5) oz can is all we generally use.
  • We mix the poppy seeds into the casserole mix.
  • We have made this with Cream of Celery soup (instead of the cream of chicken) and it was fantastic!
  • The soup can size is always the small one; 10.5 oz.

 

 

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Turkey & Rice Soup

This was a dish that my grandmother would prepare mainly after Thanksgiving.  This is a make from scratch soup and is really lovely.  I prefer it with chicken, but you can use either poultry that you have.

  • Whole chicken
  • 2 Qts water
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 1/2 tsp salt
  • 1 – 1 1/2 tsp pepper
  • 1 bay leaf
  • 3/4 C uncooked rice
  • 1 carrot, chopped

 

Combine first seven ingredients.  Bring to a boil and then reduce heat.  Simmer 45 minutes. Remove the meat, reserve broth, discard bay leaf.  Remove meat from carcass and set aside.  To the broth add rice and carrot.  Bring to boil, cover, and reduce heat.  Simmer 20 minutes.  Add meat.  Serve.

Notes:

  • If making this from leftover turkey carcass (which you have gotten all of the meat off of beforehand), follow this:  Add the carcass and first seven ingredients and simmer for 4 hours.  Remove the carcass and follow remaining directions.  You’ll use cooked turkey meat from leftover Thanksgiving dinner at the end.

 

Measurement Guide:

I always see recipes with varied measurement abbreviations.  I always use the standard form, but if you are not familiar with that, it is as follows.

  • C = cup(s)
  • pt = pint
  • Qts = quarts
  • Tbs = tablespoon
  • tsp = teaspoon
  • oz = ounces
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