In our ongoing effort to keep the masses well fed and happy during the z-pocalypse, we’re taking a page from Green Brigade Commander IronE Singleton’s book. Not literally, of course… but it’s been suggested from time to time that the Commander has more than a few skills in the kitchen. We’ve come up with a quick and easy version of a traditional recipe that any Southern grandma would be proud to share. At least we hope so.
This quickie casserole can be made with fresh or frozen ingredients, in a traditional oven or even a Dutch oven over a campfire if the situation calls for it. Using frozen meat and veggies from your pre-apocalypse stockpile yields wholesome results in almost no time at all!
You will need:
- 2 tablespoons butter
- 1 (10-oz.) package frozen chopped onions
- 2 (10-oz.) packages frozen steam-in-bag brown-and-wild rice with vegetables – chef’s choice!
- 3 cups chopped cooked chicken
- 1 (14-oz.) can chicken broth
- 1 (10 3/4-oz.) can cream of chicken soup with herbs
- 1 (8-oz.) container sour cream
- 1 (8-oz.) can diced water chestnuts, drained
Optional: 3/4 cup sliced almonds, salt & pepper to taste
- Preheat oven to 400°. Melt butter over medium heat, add onions and sauteé 6 to 8 minutes or until tender.
- Stir all other ingredients and add onions. Spoon mixture into a lightly greased 13- x 9-inch baking dish or dutch oven, add salt & pepper, sprinkle almonds on top.
- Bake at 400° for 30 to 35 minutes or until bubbly and almonds are lightly browned. Let stand 10 minutes.
Don’t like almonds? Sprinkle shredded cheese instead. Or try bread crumbs, crushed crackers or even crush pretzels or potato chips on top if it’s a little crunch you want. There’s plenty to share. Enjoy!