It seems some people think you have time to do more when you work from home and the opposite is true. There perception is you can keep the house clean, cook more, and all those other homely tasks. NOT…I haven’t been cooking at all!
Part of my motivation for cooking is my family. Regardless of how much work I may have, I enjoy pleasing them through cooking. Since I have not been living with them for almost a year, that motivation had disappeared.
My granddaughter is now with me in my environment for the first time in three years, vs. my visiting her in her environment. I find all the little things I like to buy for her and cook for her are back, and I am loving it.
Today, I wanted to cook something that was different. It needed to be easy, inexpensive and quick. There were chicken legs in the freezer, which I normally don’t cook, but since it was a family pack, I figured it would be worth fixing and we would have leftovers. I thought I could put them on the grill or bake them.
I thawed them, seasoned them and thought...this needs to be easy. )If you have time, season your chicken the night before and let it marinade overnight in the refrigerator)
I decided I wanted to use them in a casserole with soup. It has been a long time since I cooked a casserole, and I needed to research and see what kinds of recipes were out there. I looked at several…all of them called for chicken breast. They either used cream of chicken, mushroom, or celery soup.
Most recipes suggested, mixing the soup with the rice and pour over the chicken, bake. I decided to do a few things differently.
Family pack of chicken legs (about 12)
2 cups of rice
1 can each of cream of chicken, celery, and mushroom
2 1/2 cups of milk
1 package of onion soup mix (the kind you get to mix with sour cream for dip)
4 cloves of crushed fresh garlic
1/4 c of bell pepper
2T of red onion
1 cup of monterey jack cheese
About 1 T of creole seasoning
About 1 T of Sylvia’s Secret Seasoning
About 2 T of freshly ground pepper.
In a bowl, mix all the soup, seasoning, cheese, bell pepper, onion, garlic, and rice. Pour the milk in the empty soup cans and stir to get the rest of the soup out of the cans and pour into the bowl. In a deep dish (I used tin) place the chicken. Pour the soup mixture over the chicken. Sprinkle the onion soup mix over the top. Cut the butter up and place on top as well.
Bake at 350 for about 2 hours. Cover for the first hour and 1/2. Uncover an cook for 30 more minutes. If the rice is not soft, cover and cook for about 20 more minutes.
Very quick and easy, very tasty dish. One addition I will make next time is add about 1/2 cup of sour cream. Yummy…