This casserole is a good example for all of us to stock canned soup. They come on sale pretty often and the prices aren’t bad. I don’t eat canned soup unless it’s in a casserole so I usually get, cream of mushroom, chicken, cheese (which is a little more expensive) but good to have or any kind of creamed soup that may be useful. You do not have to buy name brands either store brands are just as good. Just watch your dates and buy only as much as you can rotate.
In my storage I always have the dried vegetables to mix in with the soup, some of my dehydrated vegetables loose there shape and look out of shape and color, so I save them for soup or casseroles. Some I blend down to powder and use for seasonings since I don’t use salt.
Here is a chicken casserole recipe that uses canned soup, it calls for sour cream, but you can make your own or use yogurt. Since yogurt is less fat and always good to use, my favorite is plain Greek yogurt you can put any fruit or sweetener you want in it plus you always have sour cream too.
- 3 cups cooked rice (I use brown) you can also use diced potatoes
- 1 cup sour cream (I use yogurt)
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese (I use cheese soup)
- 2 cups cooked, cut up chicken
- 1 16oz pkg frozen or dehyrated broccoli, cooked
- ¼ cup melted butter
- 2 cups corn flakes, crushed
- Grease a 9×13 inch casserole dish
- Spread the rice on bottom of casserole dish,
- Spread the broccoli evenly over rice (or any other vegetable you like)
- Spread the chicken over broccoli.
- Combine the soup with sour cream and spread over the casserole.
- Mix the corn flakes with the melted butter and spread on top.
- Bake at 350 for 30 to 45 minutes. (I like mine crunchy brown on top.)
You can also use other kinds of meat or make an all vegetable dish, just mix and match the flavors of canned soups. You can put this together for an out door (Dutch oven) cooking or in your oven at home.
Remember: Emergency Preparedness is not just a slogan. It’s a way of life.