There's an old saying, "Don't count your chickens before they are hatched."
Well, last week two new little chicks arrived in our nest!
Our newest, handsome, red-headed, grandson, Grant was born Monday 10-10-11.
and another sweet, beautiful, little granddaughter, Charlotte arrived Thursday, 10-13-11.
Born just days apart, both are such precious blessings reminding me of a favorite quote.
“It is no small thing, when they, who are so fresh from God, love us. ”
~ Charles Dickens
~ Charles Dickens
Both moms are doing well, babies too. They have other little mouths to feed and sometimes it's more important to prepare something that is fast and easy in the busy days ahead.
With Grandma Nee cooking in the kitchen
Chicken and Rice Casserole is a snap to fix and is simply plain, perfect for tender tummies! Generally I like to spice things up a bit, but not this week.
In a large saucepan, saute the onion is olive oil, just until soft. Add everything else but the chicken and warm it up. Pour into an 11x17" casserole dish. Lay the chicken pieces on top, sprinkle with a little salt and pepper, and cover with foil. Place it in a 350 degree oven and bake for 2 hours. Remove the foil for the last 10 minutes of baking.
That's it. I steamed some carrots and zucchini, warmed some crunchy rolls, and served it with a crisp green vegetable salad.
If you're like me and like a little more flavor, add 1 cup each of diced celery and apple, and 1/2 cup of craisins before baking. Sprinkle each serving with toasted sliced almonds for an easy autumn treat!
Chicken and Rice Casserole
- 1 (10.75-oz) can cream of mushroom soup*
- 1 (10.75-oz) can cream of chicken soup*
- 1 (10.75-oz) can cream of celery soup*
- 2 cups water
- 1 cup uncooked rice, not instant (I used brown rice)
- 1 chicken, cut up--or 8 chicken breast, skinned, washed and dried
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
In a large saucepan saute onion in olive oil till soft. Add the water, soups, rice, salt and pepper and mix thoroughly in saucepan and cook until evenly heated. Pour into an 11 x 17" casserole dish. Top with chicken pieces; cover, and bake at 350 degrees for 2 hours. Uncover for the last 10 minutes. Serves 8.
*I use the Campbells low-fat, no trans-fat variety.
Now since I'm counting, these new little chicks, 11 grandsons and 6 granddaughters, total 17 for me and I'm singing! Thanks for stopping by and I hope you are having a happy harvest too.