Recipes I Grew Up With – Chicken Casserole

Over the next couple of posts I will be sharing some recipes I grew up with in the 1980’s. Just thinking about them brings back memories of Saturday evening supper time. Enjoy!

Chicken Casserole

Course Main Course
Cuisine American

Ingredients

  • 6 Chicken breasts
  • 1 can Water Chestnuts
  • 1 can Cream of Mushroom Soup
  • 1 can Cream of Chicken Soup
  • 1 box Escort Crackers
  • 8 oz Sour Cream
  • 1 stick Oleo

Instructions

  • Cook chicken breasts for 30 minutes in salted water.
  • Cut into bite size pieces.
  • Slice chestnuts and crush crackers.  Put half the crackers in a greased 9x13x2 baking dish.
  • Mix chicken, soups, sour cream and water chestnuts and pour over crackers.
  • Put remaining crackers on top.  Slice oleo over mixture.
  • Bake at 350 degrees until hot and bubbly.  About 30 Minutes.  This recipe can be prepared ahead, reheated or frozen.

Nanna’s Hay Box Veggie Soup

Nanna’s Hay Box Veggie Soup Recipe

This vegetable soup recipe is easy to make – you’ll be finished prepping and cooking in about 30 minutes and enjoying vegetable soup by supper time.
This recipe uses the Hay Box (Thermal Cooking) method.  Great for camping or when you don’t want to get the slow cooker out of the cabinet.
For this recipe I used what vegetables I had on hand.  Some were fresh and other were from a can.
Thermal cooking saves money by using heat stored in the food to cook.  Great for camping or when you don’t want to leave the slow cooker plugged in all day while everyone is at work or school.  I’ve used this method while camping and the recipes are endless!  Pick your favorite recipe and use the thermal method to cook it.  The only catch is there must be liquid and the container needs to be at least 3/4 full.  Keeping the vessel full allows the heat to be retained log enough to cook the food properly.
Did you make this recipe?  Did you like it?   Leave a comment »

Ingredients:

  • 2 medium onions – diced
  • 1 tablespoon bacon grease (or olive oil)
  • 3 large carrots chopped in rounds
  • 12 small new potatoes – skin on and diced
  • 1 can Butter Peas
  • 2 cans diced tomatoes and the juice
  • 1 can whole kernel corn – drained
  • 32 oz. chicken broth
  • 1 Tablespoon poultry seasoning
  • 1/2 Tablespoon Penzey’s Krakow Nights seasoning
  • 1 Teaspoon Penzey’s Foxpoint Seasoning
  • 1/4 cup tomato ketchup
  • 1 1/2 cup water
  • Salt and Pepper to taste

Directions:

  1. Saute the onions in the bacon grease until tender and almost starting to brown.  I saute mine in the pot that goes into my thermal cooker.
  2. Add all the other ingredients and bring back to a boil.
  3. Reduce the heat a little and simmer for 15 – 20 minutes.  Make sure the pot is boiling and the bubbles can’t be stirred down.  The vegetables need to be heated all the way through.
  4. Remove from heat.  Place lid on the thermal cooker pot and place into the thermal cooker.
  5. Leave the food in the cooker for 4-5 hours.  Do not check the food since that will release the heat.  Keeping the heat in the pot is needed for thermal cooking.
  6. After 4-5 hours the soup will be ready.  Carefully remove the cooking pot from the cooker and enjoy!

Nanna’s Hay Box Vegetable Soup

Hay Box Cooking – Thermal Cooker

Chicken Water System

I put together a simple chicken watering system using a few things I had in the garage:

  • 1 length of
  • one 
  • one
  • one 
  • 1 screw hook
  • PVC glue
  • 1

Glue everything together except for the clean out plug.  Drill a hole at the bottom so that the chicken watering cup can be screwed into place.  Add an O ring if the cup leaks.  I drilled a hole in the collar so that it can be hung in the chicken run.  I also drilled a few holes in the test cap in case it rains.  This way the upper section doesn’t hold water, but will drain through to the inside.  The test cap will also keep leaves and large insects out too.  Plus if the section holding the water become air tight the cup wouldn’t dispense water correctly.