In the Jones family, we always called this dish 'Bama Chicken. It's pretty high on the list of Roediger House standards, both because it's so easy and because it's so tasty. It was the second meal I made in the new kitchen once the addition was completed in May 2009.
Well, the latest issue of Cook's Country had an article on reinventing this comfort food classic, with a boost in flavor and without any dependence on condensed canned soups. The result was well worth any extra trouble invested in making it. The small gathering of folks around the table seemed to agree.
Green beans and homemade mashed potatoes filled out the University of Virginia plates on which dinner was served.
"Poppy Seed Chicken Casserole," by Ashley Moore in Cook's Country, February/March 2015, p. 20.
No comments:
Post a Comment