She appears on local TV in Alabama, and is even writing her own cookbook which will be in the book stores this fall.
Perhaps my favorite recipe is her hashbrown casserole. If you've ever been to the Cracker Barrel and tried their hashbrown casserole and thought it was good, try Christy's It's way better, and everyone I've served it to loved it.
The recipe I tried last night was her Cheesy Chicken and Corn Casserole. Now, I'm known to make changes, so I added my own touches here and there.
Here is her original recipe, followed by my tweaks:
Cheesy Chicken And Corn Casserole (this is a single recipe, I usually double it)
1 Box Yellow Rice
1 Stick Margarine
1 Can Cream Of Chicken Soup
1-2 Cups shredded, cooked chicken
1 can Whole Kernel Corn (drained)
1 1/2 Cups Cheddar Cheese
Cook rice according to package directions. Add rice and all other ingredients, except for 1/2 C of cheese, into a bowl and stir until well combined. Spoon into casserole dish and top with remaining cheese. Bake at 350 for about thirty minutes, or until bubbly.
Notes: I used 1/2 stick of real butter, a 10-oz. can of chicken, and I made a version of my yellow rice from scratch (rice, onions, garlic, turmeric and some diced zucchini) about 3 cups.
Notes: I used 1/2 stick of real butter, a 10-oz. can of chicken, and I made a version of my yellow rice from scratch (rice, onions, garlic, turmeric and some diced zucchini) about 3 cups.
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