Casserole #4 - Almond-Chicken Casserole

 The Year of Casseroles

Casserole #4 - Almond-Chicken Casserole

    Okay, so life has been crazy. I made this casserole over a month ago and am just now writing about it.  This recipe is in a Kraft Miracle Whip Cookbook in my collection and I am writing this without knowing where I set the cookbook down after making this (and like I said it's been over a month). So, I'll come back and add publishing date when I can. I liked this casserole. The almond slivers and celery gave this a nice crunch and the salad dressing gave it a creamy texture. The recipe calls for cooked chicken. I wanted to use chicken breast, but also wanted to use what I already had at home, which was thigh meat. It was fine, but I would recommend using chicken breast. Substitute your favorite cheese in place of Swiss cheese if you like. I served this casserole to three friends of mine and they all enjoyed it. Serve with a fresh side salad. 

Ingredients:

1 cup bread cubes (I actually wanted way more bread cubes, so I just about tripled it)

1 tbsp margarine (or butter), melted (Double or triple this ingredient if you are using more bread cubes)

3 cups chicken breast cut into chunks

1 cup Miracle Whip Salad Dressing (I used generic)

1 1/2 cups diagonally cut celery slices (It's okay if you don't cut the celery diagonally)

1/2 cup red or green sweet pepper strips (I used green)

1/4 cup slivered almonds, toasted (I forgot to toast the almonds and it turned out fine)

1/4 cup chopped onion

Directions:

Pre-heat oven to 350 degrees. Lightly grease a 10x6 or other baking dish (I used a large casserole; sorry, I don't know the exact size; use your best judgement if you don't have a 10x6 dish). Combine bread cubes and margarine/butter in a good-sized bowl; toss lightly and set aside. In a large bowl combine the remaining ingredients, mixing lightly. Spoon into your baking dish and top with bread cubes. Bake for 30 minutes. Garnish as desired. Makes at least six servings. 

Almond-Chicken Casserole

Sweet and Sour Cabbage Salad

 Sweet and Sour Cabbage Salad

        Recipes You Can Bank On A Branson Cookbook, published in 2010 is a "community cookbook". I love this kind of cookbook and seeing the recipes people share.  You know if you share a recipe to a cookbook, it's one of your favorites.  This recipe is based on the Amish Sweet And Sour Cabbage Salad recipe on page 43. The original calls for 2 16oz bags of shredded cabbage or coleslaw mix; I used one bag and did not use the optional sweet pepper strips.  I also did not use a dash of seasoned salt which is called for in the original. I halved the rest of the ingredients since I was only using one bag of cabbage/coleslaw mix. I liked this cabbage salad; it's nice and simple. Try it as a side dish or add a scoop to a pulled pork or barbecue sandwich. 

Ingredients:

1/2 cup sugar (I used Stevia)

1/4 cup vinegar

1/4 tsp salt

1/4 cup salad oil (I used avocado oil)

1 tbsp chopped pimiento 

1 tbsp finely chopped sweet red pepper

Dash celery salt1 16oz bag shredded cabbage or coleslaw mix (I used a tri-color blend)

Directions:

Combine sugar (or Stevia), vinegar, salt, oil, pimiento, red pepper in a jar or container with a tight lid and shake well. Into a large bowl, add 3/4 of your cabbage/coleslaw and pour dressing over. Stir, cover and chill for 3 to 24 hours. Mix in the final 1/4 of cabbage/coleslaw when ready to serve.  

Sweet and Sour Cabbage Salad