You Can't Take It With You

Well, actually, you can. If its knowledge you're talking about. The thing is, I don't WANT to take it with me. In fact, there's one thing I particularly want to make SURE I don't take with me to the grave. The recipe for chicken and rice. My grandmother's recipe. Maybe I've posted it before. Maybe not. Its too good to be lost, and my children really really really like it. So, for the benefit of posterity, here it is ...

Viva Leigh's Chicken and Rice

4 cups cooked rice (NOT " minute rice", which tastes horrible. Boil four cups water, add 2 cups dry rice, cover and reduce heat to low. Leave it alone for 30 minutes. Done.)

4 cups (chopped, diced, minced, etc.) chicken (I like white breast meat only, but whatever is cheap works too) (I put four chicken breasts in pot of boiling salt water and simmer them on low for several hours until the meat is "falling off the bone" tender. Then I take them out of the pot with a big spoon, and take the meat off the bone.

1 tablespoon black pepper. (yes, I really mean a whole tablespoon, and more to sprinkle on top)

1 can Campbells Cream of Chicken
1 can Campbells Cream of Celery

Heavy Cream, enough to fill two Campbells soup cans (which is about three cups) (Yes, you can technically use milk, but the lovely texture is totally destroyed) (Yes, you can technically use half-n-half, but the lovely texture is almost totally destroyed) (Things with a wonderfully smooth silky texture are called "creamy" for good reason)

Mix all ingredients in a VERY large bowl. Dump mixture in a dish for the oven (9x13 works well). Bake at 350degrees for 30 minutes.

If it bakes 40 minutes, its usually ok. If you turn the oven off and let it sit for awhile, thats usually ok too. Its a forgiving casserole.

You can also assemble it the day before, and just leave it in the fridge until you're ready to pop it in the oven!


Hmm, I wonder if gnidnirg the almonds in mortar and pestle would turn out well. I of course, have not ever attempted to make it, but I have used mortar and pestle to grind roasted chick peas and that has worked well in the past, and I think that's the texture similar to what the almond powder should have. I also think that gnidnirg it would be fresher than buying it powdered.

Vicky | 12/21/2012 - 02:51 PM

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