The weather is turning….the wind has picked up, the temperatures are dropping, and the day is dark when I get up, and it’s dark again before I finish teaching piano. If there were ever a season for comfort food, this is it. And so, this week (and possibly for the foreseeable future) I’m going to stick with a comfort food recipe.
I was flipping through a cookbook the other day and found a recipe with a notation that my son-in-law really likes it. I tend to write on my recipes with any changes I’ve made, who likes it and who doesn’t, etc. On further investigation though, it was obviously a recipe I’d made before all my food sensitivities set in. Not one to back down from a challenge, I did some substitutions, and voila! Hawaiian Chicken Casserole. I’ve made it twice, and my husband loves it, so I guess my changes were successful.
Hawaiian Chicken Casserole
4 cups cooked and diced chicken (I season it a little while cooking it)
1 1/2 cups uncooked Minute Rice
8 oz. of chicken bouillon, thickened to a gravy like consistency (I made the bouillon from Epicure Chicken Bouillon mix, and while it was still hot, stirred in some potato starch to thicken)
1 cup diced celery
1 cup Soy-Free Vegenaise
2 tsp. lemon juice
14 oz can of pineapple tidbits, drained
1/4 cup melted butter or margarine
2 cups cornflakes (I used these)
Combine the first seven ingredients in a bowl. Mix well, then put in a casserole dish. Crush the cornflakes a little, and mix with the melted butter. Put on top of the casserole. Bake at 350*F for 40 minutes, or until cornflakes start to brown.
(Note: I made this and left a note for my husband to please take a picture before digging in, as I was teaching piano. He was hungry, and he loves it, so he just ate it and forgot. When I questioned him later he got the blank, stunned look of someone who knows what they should have done, but didn’t. Ha, ha. Thus we have a picture of a “dug into” casserole.”)