Friday, February 1

Very Best Chicken Casserole

Hmm...I wonder what exactly makes this particular chicken casserole the VERY BEST? Is it the mayonnaise? The Velveeta? The two cans of "cream of " soup?

Yeah, I'd be willin to bet that the bestness of this dish comes from the massive amounts of sodium, fats, and calories found in all the ingredients save the chicken, rice, and vegetables. Let's thank Dorcas Society member Florence Matthias for this recipe, shall we? If I ever decide I want to gain 10 lbs and simultaneously raise my blood pressure, I'll give this one a try (with fake chicken, of course).

3 c. chicken (diced) (uh...should the chicken be cooked first? guess I don't know too much about cookin with chicken)
3 c. rice (cooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 tbsp. onion (chopped) (that's it?! no wonder this dish's flavor comes entirely from processed ingredients!)
1 tsp. salt (are you sure? do you know how much salt is in one of those cans of soup?)
1 c. mayonnaise dressin (does that mean Miracle Whip? I bet it would work here too)
4 boiled eggs (chopped)
2 tbsp. lemon juice
1 c. carrots (shredded)
1 c. celery (chopped)
1 c. Velveeta cheese (cut up)

Oven temp: 350 degrees

Pan size: 9x13 bakin dish

How to:
Mix all ingredients. Put in a 9x13-inch pan. Refrigerate overnight. Top with cracker crumbs. (FOUL! That wasn't in the ingredients list! Now I have to go back to the store!) Bake at 350 degrees for 45 minutes or until set. Serves 12 people.

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