Thursday, March 17, 2011

Chicken Triscuit Hotdish

This again proves that casseroles are just not that pretty. But they can be a necessity of using up random bits. I had cooked diced chicken in the freezer that I wanted to use up, and a box of Triscuits from all the holiday sales that was getting close to its "Best if Used by" date.

My mom made this when I was growing up, so I have no idea why this recipe calls specifically for Triscuits, although the version she always made had canned asparagus in it. I just can't eat canned asparagus now - I must have grown into a food snob. Fresh asparagus is so great, why is canned asparagus so wrong? The world will never know.

Then comes the discussion of the word "hotdish." I've heard "casserole" and "hotdish" used interchangeably, although my sister-in-law who moved to Minnesota from Iowa couldn't figure out what everyone was talking about when they said "hotdish" until she finally said "Are you talking about casseroles?" I guess that proves that the origination of this recipe must be from Minnesota!

The verdict?
This put me in the mood to have Broccoli and Rice Casserole, which I haven't had for many years. While this wasn't a smash hit dinner for the whole family, (I kept telling the 3 year old there was crackers and chicken in there, but he wasn't buying it) it was a nice change of pace and a great way to use up some random ingredients. Let's just say I ate the majority of the one had to be bribed to eat it again, but I was the only one excited about it.

Chicken Triscuit Hotdish

Serves: 8

1/2 package crushed Triscuit Crackers

3 cups cooked chicken or turkey
3 cups fresh green veggies or 2 cans vegetables
1 can mushrooms
 (I left out - didn't have!)
1 can water chestnuts

2 - 7 1/4 ounces cream of chicken soup

Put half of the crushed Triscuits (1/4 of the whole box) in the bottom of a greased 2 quart casserole dish. Spread in layers of chicken, green veggies, mushrooms, and water chestnuts.

Pour chicken soup, that's been heated, over mixture and put remaining Triscuits on top. Bake in 350 oven for 1 hour covered and uncovered for 15-30 minutes longer.

Creatively Domestic

Simple Cooking | Easy Cooking

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