Finally, the house is finished being decorated for the holidays. Or at least I have given myself permission to stop. Up next on the list of things to do is to begin planning Christmas dinner (a menu more than likely that will undergo multiple revisions), begin shopping for gifts (am still waiting for some inspiration), and put together packages of homemade cookies and candies for friends (am still deciding what to make this year). For me, Christmas means finding a balance between honoring traditions (aka expectations) and adding elements of surprise. Some of the best gifts I have ever received were not the ones I had hoped for (don't we all have shared and unshared wish lists?). Instead, they were the ones only someone who cared, who was really paying attention would give. For St. Nicholas Day this year, my stocking was filled with a gift card to my 'new' favorite coffee shop, some new running gloves, and a set of copper measuring cups. These thoughtful, perfect unexpected presents made me scream with delight and weep.
Gifting is an art, a reflection of our ability to remain attentive to what matters to our family and friends. If I could re-do some of the gifts given to my niece and nephew over the years, I would replace 'things' with 'events' as the stories we tell (and embellish) have come from the time spent and travels with one another rather than from the 'material' gifts received (the 8th grade graphing calculator graduation present may be one of the few exceptions). What I have learned over the course of my life thus far is that gifts from the heart are some of the best ones, because they are not always the ones money can buy. Gifts of 'time', ones like spending time together or the putting of time into the making of a gift, are priceless treasures.
Gifting is an art, a reflection of our ability to remain attentive to what matters to our family and friends. If I could re-do some of the gifts given to my niece and nephew over the years, I would replace 'things' with 'events' as the stories we tell (and embellish) have come from the time spent and travels with one another rather than from the 'material' gifts received (the 8th grade graphing calculator graduation present may be one of the few exceptions). What I have learned over the course of my life thus far is that gifts from the heart are some of the best ones, because they are not always the ones money can buy. Gifts of 'time', ones like spending time together or the putting of time into the making of a gift, are priceless treasures.
'Tis the season for holiday parties, gatherings, dinners, luncheons, and potlucks. Other than making certain you have plenty of alcohol (or at least a really good scotch and vodka) and a supply of your favorite red and white wines, having an easy, not time intensive, make-ahead main course to go along with all of the appetizers and holiday cookie platters makes entertaining (almost) stress-free.
Enrolled in a doctoral program many years ago is when I first met Kristina. At the time she was the wife of one of my cohort members and as I subsequently learned, she and I had pledged the same sorority while in the college (the first time around). Little did she or I know at the time but Kristina would ultimately become my doctoral dissertation advisor, the person responsible for pushing me to finish what I had started. Although I can't remember when I first tasted her PiPhi Chicken Casserole, I recall asking if she would share the recipe. Recently while searching for Chicken Casserole recipes, I remembered I had Kristina's recipe, somewhere. All I had to do was find it.
Feeling some degree of culinary confidence after reading dozens of chicken casserole recipes, I decided to take a few liberties with the original shared recipe yet stay true to the basic elements.
Rotisserie chickens might be one of the best things to come into the grocery store in the last decade. They also happen to provide all of the meat needed for this casserole. After removing the skin, the meat is simply torn off and shredded. If you have ever done this before, you know how much easier it is to do when the rotisserie is still warm. (Note: Buy only a rotisserie chicken you have tasted before as there is a great deal of variability in their moistness and taste.)
In two to three tablespoons of unsalted butter, the minced onions and celery are cooked for several minutes or just until they begin to soften. After adding the sliced mushrooms to the pan, the entire vegetable mixture continues to cook for additional 3-4 minutes or until the mushrooms begin to slightly soften.
Okay, this is the point in the recipe where I may lose some of you. Before you make up your mind, please know I had done a fair share of chicken casserole research which had caused me to (briefly) consider making an ingredient replacement change. Many of the chicken casserole recipes I came across were made with a homemade white sauce. This one uses a can of cream of mushroom soup (Yes, I know this is the second recipe on the blog this year using a canned soup.). After weighing the options between the two I decided to use the cream of mushroom soup (and you should too!). Combined with mayonnaise, some dry white wine (strongly recommend using a Pinot Grigio), grated white aged cheddar cheese (Cabot's Farmhouse Reserved Aged Cheddar is amazing), kosher salt, and pepper, the soup is a necessary ingredient for creating the most delicious binder for this casserole.
The shredded chicken and sautéed vegetables are mixed into the wine/soup/mayonnaise mixture and spooned into a lightly buttered casserole dish.
Adding a buttered Ritz cracker crumb topping seemed to be a characteristic of many of the chicken casserole recipes claiming to be Southern in tradition I found in my search. Whether this is true or just an over generalization on my part, I thought it would bring some added flavor and further crunch to this Chicken Casserole. Note: I kept the water chestnuts in this casserole, but omitted the half cup of slivered almonds. If you want even more crunch, add the almonds.
The chicken casserole can either be placed in a preheated 350 degree (F) oven and baked for 40-45 minutes or it can be covered, placed in the refrigerator, and made later in the day (or even the next day).
Served with some wild rice, a beautiful salad, and of course, some white wine, you have one of the most flavorful, perfect, impressive meals. And it is almost effortless to make. No one will guess it is made with a rotisserie chicken and a can of cream of mushroom soup (and you don't have to tell them if you don't want to!). There are a lot of flavors and textures going on in this Chicken Casserole. It is rich without being heavy as well as has elements of creaminess and crunch. It is everything you wish a Chicken Casserole would be. This may be one of the most versatile Chicken Casseroles you will ever make. It is perfect for a luncheon, dinner party, or holiday buffet; it is the kind of dish you want to bring to a potluck; it is the casserole you should bring to the home of a neighbor or friend in need of some comfort food; or simply a dish you want to make for your family as a way of showing some of your love for them.
The weeks ahead can feel hectic, leaving some of us feeling as if we are being pulled in a million different directions. Yet how we spend the time we have or the time we make is really what this holiday season and life are all about. "Never be too busy for the people you love. Never allow pursuits or possessions to become bigger priorities than your relationships. Love is what gives meaning to life."
Chicken Casserole (inspired by Kristina Hesbol's PiPhi Chicken Casserole recipe)
Ingredients
1 Rotisserie Chicken, skin removed and meat shredded while chicken is still warm (about 4 to 4 1/2 cups)
1 medium yellow onion, minced
2-3 stalks of celery, minced
8 ounces Baby Bella mushrooms, sliced
2-3 Tablespoons unsalted butter
1 can (10.5 ounces) cream of mushroom soup
1 cup mayonaise
4 ounces white aged cheddar, grated (strongly recommend Cabot Farmhouse Reserve Aged Cheddar)
1/2 cup dry white wine (recommend Pinot Grigio)
1 can (8 ounces) sliced water chestnuts, coarsely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 ounces Ritz Crackers, crushed
6-7 Tablespoons unsalted butter
Optional: 1/2 cup slivered almonds
Directions
1. Preheat oven to 350 degrees (F). Lightly butter a 9"x13" casserole dish. Set aside.
2. In a large skillet, melt butter. Add onions and celery and sauté until slightly softened (approximately 3-4 minutes). Add sliced mushrooms and cook until mushrooms have slightly softened (an additional 3-4 minutes). Remove from heat and set aside.
3. In a large bowl, mix together cream of mushroom soup, mayonnaise, white wine, salt, pepper, grated cheese and water chestnuts.
4. Add shredded chicken and sautéed vegetables and mix thoroughly.
5. Spoon chicken mixture into the prepared baking pan.
6. Melt 6-7 Tablespoons unsalted butter. Add crushed Ritz crackers. Mix until all butter has been absorbed into the cracker crumbs. Spoon crumbs over the chicken casserole.
7. Bake chicken casserole (uncovered) for 40-45 minutes or until top is lightly browned and casserole is bubbling on the edges. Remove from the oven. Allow to sit at least 5 minutes before serving.
Notes: (1) The chicken casserole can be assembled early in the day or the night before, covered, and refrigerated. Before baking remove oven for 30 minutes before placing in the oven. (2) If you do not want to buy or have access to a store-bought rotisserie chicken, roast a whole 3-4 pound chicken.
