Stouffer's - Nothing Comes Closer to Home.(tm)
Congratulations to Jenny Kwitowski, a college student in Erie, Pa., who
has been chosen as the national winner of the Stouffer's® "Real Home
Cooking" Recipe Contest. Her winning recipe, Grandma's Country Chicken
Cheddar Casserole, was selected from more than 3,100 entries to become a
new Stouffer's frozen prepared entrée to be sold as part of the
Stouffer's line.
Here is her winning recipe:
HISTORY: This recipe is my version of one of my grandmother's recipes.
We've all heard how nobody can beat grandma's home cookin', and well
my grandmother's cooking was no exception. We always came home to one
of her home cooked meals, which she prepared daily. After she passed
away, I collected many of our favorite recipes from her recipe "box."
This was not your typical recipe box, she had filled one of those large
cardboard egg carton boxes with all her home cooking recipes. We still
love eating her recipes for supper, but it can never replace the time
we shared with her while eating her meals together at dinnertime. We
generally have a stuffed chicken dinner on Sundays, and this recipe is
easy to prepare with any leftover chicken for a meal anytime during
the next week.
RECIPE INGREDIENTS
4 lb chicken roaster, 3 cups water, 1 tsp poultry seasoning, ¼ tsp
thyme, 1/8 tsp pepper, ¼ tsp paprika
¼ cup chopped onion, ½ cup sliced carrots, ¼ cup chopped celery, ¼ cup
of peas, 3 cups of instant rice.
¼ tsp salt, ¼ tsp pepper, dash of paprika, 1/8 tsp sage, ½ tsp poultry
seasoning, 2 tblspn lemon juice, ½ cup of milk, 2 eggs, 2 cans (10.75
oz) Cheddar Cheese soup.
1 ½ cups of crushed seasoned bread crumbs, 1 cup of shredded cheddar
cheese
RECIPE STEPS
Place chicken in a 5 quart Dutch oven and add 3 cups of water and the
seasonings, and bring to a simmer and cook approximately 45 minutes.
When chicken is done remove it from the pot and place on a dish. Place
the stock remaining in the pot into a gravy separator and strain to
remove any undesired particles and fat from getting into the stock.
Add water to the stock until you have 4 cups of liquid, and place
stock back into the Dutch oven. Add to the stock the onion, carrots,
celery, and the peas; cooking about 20 minutes (less if using frozen
mixed vegetables). After the 20 minutes, stir in the 3 cups of rice
and return to a boil, remove from heat and cover.
Now return to the chicken, discard the skin, and remove and shred the
chicken meat placing it into a large mixing bowl. Add to the chicken the
salt, pepper, paprika, sage, poultry seasoning, lemon juice, milk, eggs,
and Cheddar Cheese Soup; mix well.
When the rice has absorbed the water, add the rice and vegetable mixture
to the chicken in the mixing bowl, and mix until the rice and vegetables
are distributed evenly throughout the dish. To a 9 x13 inch pan, which
has been sprayed with vegetable spray, add the casserole mixture.
Sprinkle the bread crumbs over the mixture and place in a 375° F oven
for 25-30 minutes (Do not cover). 5 minutes before the end of the
baking time, sprinkle the shredded cheddar cheese over the top of the
casserole and return to the oven. Makes 6-8 servings.
© 1999 Nestlé USA - Food Group, Inc.
Stouffer's - Nothing Comes Closer to Home.(tm)
