You know what happens when you write about loving simple recipes? Old friends suddenly start e-mailing them to you! And suddenly your in-box is aflood with all these fantastic recipes that your friends have always known about and never shared with you, and you’re, like, seriously, you’ve been holding out on me all this time?
My friend Lori sent me a casserole recipe that is so good I can almost forgive her for waiting this long to share it. The good news is that this casserole is SO simple and delicious. The bad news is that it uses a giant batch of chicken, which is so expensive right now you might need a second mortgage to afford it. But it’s still a good special-occasion recipe. Also, you could use less chicken and plump it up with pasta, I suppose, but sadly, the full-chickeny taste would be a little lost.
Anyway, here it goes, from my friend Lori, who got it from Southern Living (and, incidentally, I doctored it up a little beyond that, so who knows what it is anymore):
3 cups cooked chicken, cut into cubes
2 cups chopped celery
1 can cream of chicken soup
8 oz sour cream
2-3 cups crushed Ritz crackers
Mix together first four ingredients. Season to taste with onion powder, garlic, salt and pepper. Spread mixture in greased casserole dish; cover completely with crushed Ritz crackers. Bake at 350 for 30 minutes.