I have a confession to make. I do not like casseroles. I just don’t. I’ve eaten many a casserole in my day or, as they’re called here in the Midwest, “hotdish.” So, you’ll have to forgive me if I’m less than excited about this recipe. Yep, that’s right. I’m going to give you a recipe for something I’m not particularly fond of. Because I told you I would.
Don’t get me wrong. There is nothing wrong with this. It tastes fine, good even. Creamy chicken topped with the cornbread dressing from our spring Thanksgiving. It was comforting. It was also very easy, which was a good thing because I was swamped with single motherhood from Ole being gone (which I have decided I could do, but I would really rather not. Ever. My hat is off to those of you who do and stay sane). I stuck it in the oven from the freezer and did a bunch of other stuff, paired it with some bread and vegetables and called it a night.
Cut up some leftover chicken or turkey. This happens to be grill-roasted chicken.
Grab your giant container of sour cream…or your small one.
Find a cream soup in the back corner of the pantry.
Mix it all together with that onion on the bottom left. See it? It came along for the ride. If you wanted, mushrooms would probably be a nice addition. I didn’t have mushrooms at the time. Only the onions.
See how nice and creamy it looks?
Spread it all out to make a bed for that cornbread dressing.
Scoop your leftover dressing on top.
All the way across the top. The whole thing.
Cover it up and stick it in your freezer.
Three weeks later, when your husband is in a warmer climate and you are left alone with four kids, 45-degree highs and a broken furnace, pull this out of the freezer. You’ll be glad it’s there.
Comfort food to keep you sane in moments of desperation.