First Trip to an American Classic
Aug. 19th, 2012 09:00 pmWell, not bad for a first try.
I don't know if I should confess this (or if not, which part is more dubious) but I've never in my life made that classic of American cookery, the Campbell's cream-of-something casserole, or what I believe the Minnesotans refer to as 'hot dish.' But today I had one of those wild hare moments, and wanted something with rice, chicken, and cheese. Since I had some leftover chicken that needed using up, and a few sorts of cream of whatsit in the cupboard from the last time I had a fit of funeral potatoes, I figured, what the hell? So I looked up a recipe online, diddled it a tiny bit to fit what I had, and, again, mostly for my reference, today's experiment:
1 can Campbell's Cream of Chicken with Herbs
1 1/4 cans water
1 cup uncooked long-grain white rice
1 package Green Giant Antioxidant Blend vegetables
1 1/4 chicken breasts, pre-cooked plus whatever else I could pick from the carcass, diced small
1/2 cup shredded garlic Cheddar cheese
1/4 cup shredded Parmesan mozzarella blend
small handful fresh basil
some fresh-ground pepper
Whisk the soup and water together in an 11 x 8 x 2-inch baking dish, mix in rice, chicken, most of the garlic Cheddar, basil, pepper and frozen vegetables. If you're smarter than me, you break the vegetables up better before opening the bag. It's harder to break them up once they're in the soup. Top the rice mixture with the rest of the Cheddar and the Parm/mozz mix. Turn the oven on to 400 (hoping for eventual 375) and pop the whole mess in on a cookie sheet in case anything wants to bubble over.
Bake for 50 minutes or so.
All in all, this was tasty, but the rice was undercooked because I didn't preheat the oven. I should have upped the baking time. Alternatively, next time I could use a round casserole dish and partially pre-cook the rice in the microwave to cut the cooking time, given that I'm using pre-cooked chicken. Next time add more basil. Otherwise very worthwhile. Kudos, Minnesota.
ETA - 8/27 - Tried this again last night with pre-microwaving the rice for about 12 minutes. That works quite well (though I need to keep the water level lower so it doesn't boil over in the microwave next time) and the oven time can be reduced to 30 minutes, no problem -- could probably go less. Veg this time was the Roasted Red Potatoes, Green Beans & Rosemary Butter Sauce Steamers, and not worth seeking a repeat. Not actively bad, just too bland and starchy and not enough crunch or variety in the vegetables. But sometimes you cook with the vegetables you want, sometimes you cook with what you have in the freezer...
I don't know if I should confess this (or if not, which part is more dubious) but I've never in my life made that classic of American cookery, the Campbell's cream-of-something casserole, or what I believe the Minnesotans refer to as 'hot dish.' But today I had one of those wild hare moments, and wanted something with rice, chicken, and cheese. Since I had some leftover chicken that needed using up, and a few sorts of cream of whatsit in the cupboard from the last time I had a fit of funeral potatoes, I figured, what the hell? So I looked up a recipe online, diddled it a tiny bit to fit what I had, and, again, mostly for my reference, today's experiment:
1 can Campbell's Cream of Chicken with Herbs
1 1/4 cans water
1 cup uncooked long-grain white rice
1 package Green Giant Antioxidant Blend vegetables
1 1/4 chicken breasts, pre-cooked plus whatever else I could pick from the carcass, diced small
1/2 cup shredded garlic Cheddar cheese
1/4 cup shredded Parmesan mozzarella blend
small handful fresh basil
some fresh-ground pepper
Whisk the soup and water together in an 11 x 8 x 2-inch baking dish, mix in rice, chicken, most of the garlic Cheddar, basil, pepper and frozen vegetables. If you're smarter than me, you break the vegetables up better before opening the bag. It's harder to break them up once they're in the soup. Top the rice mixture with the rest of the Cheddar and the Parm/mozz mix. Turn the oven on to 400 (hoping for eventual 375) and pop the whole mess in on a cookie sheet in case anything wants to bubble over.
Bake for 50 minutes or so.
All in all, this was tasty, but the rice was undercooked because I didn't preheat the oven. I should have upped the baking time. Alternatively, next time I could use a round casserole dish and partially pre-cook the rice in the microwave to cut the cooking time, given that I'm using pre-cooked chicken. Next time add more basil. Otherwise very worthwhile. Kudos, Minnesota.
ETA - 8/27 - Tried this again last night with pre-microwaving the rice for about 12 minutes. That works quite well (though I need to keep the water level lower so it doesn't boil over in the microwave next time) and the oven time can be reduced to 30 minutes, no problem -- could probably go less. Veg this time was the Roasted Red Potatoes, Green Beans & Rosemary Butter Sauce Steamers, and not worth seeking a repeat. Not actively bad, just too bland and starchy and not enough crunch or variety in the vegetables. But sometimes you cook with the vegetables you want, sometimes you cook with what you have in the freezer...