Quick, easy, comforting, and a meal that keeps everyone coming back home to Mom and Dad. This month’s Dinner’s Ready recipe is a delicious chicken casserole brought to us by Amy Hess, an elementary teacher for Lee County Schools.
“When my family is all under one roof, I am one happy momma,” Amy shares. “I love when my kids bring over their friends as well. Their friends become our bonus kids, and nothing makes Chris and I happier than having a table full of kids sharing, laughing, and letting us be a part of their world, if even for a brief moment.”
Amy and her husband, Chris, met in college at Auburn University, where they both pursued degrees and, ultimately, careers in education. Together they have two children – Andrew, who has recently moved out on his own, and then Abby, a sophomore at Opelika High School.
“Family mealtime is important to us. It’s the one time we can all slow down, get together, and share about our day and what is going on in our lives,” said Amy. “Even though Andrew moved out on his own last year, he continues to try to make a family meal once a week when his schedule allows. Life is so hectic that we try to make family dinners a priority. “
Chris, a Lieutenant Colonel with the Alabama Army National Guard, works four days a week. He typically uses his extra day outside the weekend to do the grocery shopping, meal planning, and prepping.
“My husband is the cook in the family,” Amy lightheartedly shared. “He learned early on in our marriage that if he wanted something more than boxed mac and cheese and an occasional pot roast, he better take over cooking duties.”
Amy decided to share this chicken casserole recipe for a few reasons. One, it’s so easy she can cook it and guarantee dinner will be served. Two, it takes little time to prep and bake. Three, everyone, including picky eaters, will enjoy it.
“Being with my family brings me a great deal of joy,” said Amy. “These moments together at the dinner table are absolutely precious to me, and I never take them for granted.”
Chicken Casserole
Ingredients:
- 4 cups of pre-cooked cubed chicken
(I prefer to use shredded chicken)* - 1 can of cream of chicken soup
- 8 oz of sour cream
- 1 bag of crushed Ritz crackers (I prefer to use a bag of Lay’s plain potato chips)
- 1 stick of butter or margarine
Instructions:
Mix the cubed or shredded chicken in a bowl with the cream of chicken and sour cream. Spread the mixture into a 9×11 pan. Next, spread crushed crackers or chips over the top of the mixture. Melt the stick of butter or margarine and drizzle evenly over the top of the casserole. Bake at 350 degrees for 30 minutes.
*The chicken can be canned, boiled, baked, or for a more delicious flavor, you can use rotisserie chicken
Gabriele has been married to her husband Daniel for 17 years. Together they have three incredible children – two boys, ages 16 and nine, and a sweet girl who will be two in August. Gabriele is a full-time Sales Director for Mary Kay Cosmetics. When she isn’t spending time with family or building her business, she supports her husband who is the Lead Pastor and Planter of Forward Church in Gulf Shores.
Author: Staff
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