Who else grew up with casseroles at the heart of family meals? This tasty Chicken Casserole is a classic with tender pieces of cooked chicken (or turkey), a creamy sauce, and a crisp and golden topping that makes every bite irresistible.
My sister made this for Sunday dinner several weeks ago and I just had to get the recipe from her so that I could recreate it at home. It was just THAT delicious!
Creamy, hearty and filled with homestyle flavor. My sister served hers simply with some steamed rice on the side. Every plate was licked clean. I served mine with some sweet potatoes, but a baked potato would also be very nice.
This really is delicious and a great way to use up leftovers!
INGREDIENTS NEEDED
TO MAKE
CINDY'S CHICKEN CASSEROLE
There is nothing too complicated about this dish.
- 2 large boneless, skinless, chicken breasts, poached until tender (see here)
- 1 broccoli crown, trimmed and broken into florets
- 1/2 head of cauliflower, broken into florets
- 1 large carrot, peeled and cut into bite sized pieces
- 1 can (10 1/4 oz/290g) tin of condensed garlic mushroom soup, undiluted
- 1/2 cup (120g) dairy sour cream
- 1/2 cup (120ml) milk
- seasoning to taste
- 1 cup (113g) grated white cheddar cheese
Topping:
- 1/2 cup (65g) grated white cheddar cheese
- a small handful of crispy fried onions (Salad onions/Durkee, Frenchs)
My chicken breasts were both about the size of my hand, about 3 to 4 ounces each. Boneless, skinless, poached as per the link, ahead of time. Cooled and then cut into 1-inch cubes.
I cut the carrot into halves lengthwise and then quarter, then crosswise into quarter moon chunks.
If you have an aversion to using tinned soup you can make a 2 cup sized white sauce, using 2 TBS butter, 2 TBS flour and 2 cups (480ml) milk. Season with salt, pepper, hot sauce, along with some onion and garlic powders to taste.
I used full fat sour cream and strong white cheddar cheese. I also use whole milk.
HOW TO MAKE
CINDY'S CHICKEN CASSEROLE
This is really very simple to put together. You can poach the chicken the day before if you wish.
- Poach your chicken and cut it into a bite sized dice. (Alternately you can use leftover cooked chicken or even turkey.) (You could also use cooked ham, or a combination of poultry and ham. Then it would be a type of Cordon Bleu Casserole.)
- Prepare your vegetables. Blanch them in a pot of lightly salted water for 2 minutes. Drain very well. (You don't really want any of your veggies to be more than bite sized.)
- Preheat your oven to 400*F/200*C/ gas mark 6. Butter a 1 liter/qt casserole dish very well.(I used a shallow 4 cup casserole dish, 9-inches square.)
- Whisk the soup, cheese and sour cream together in a bowl. Season to taste with salt and pepper.(I did not use any salt as the soup was salty as well as the cheese.)
- Combine your cube chicken, blanched vegetables with the soup mixture, mixing everything well together. Spread this mixture evenly in your buttered baking dish. (My sister layered the chicken and veggies on the bottom of the dish and poured the soup mixture over top.)
- Sprinkle the cheese for the topping evenly over top along with the crispy fried onions.
- Bake in the preheated oven for half an hour until everything is bubbling and the top is golden brown. Serve hot.
WHAT TO SERVE WITH
CINDY'S CHICKEN CASSEROLE
This is a casserole complete with protein and several kinds of vegetables. You needn't serve anything on the side if you wish, but I recommend serving it with some type of starch. Crusty bread, or steamed rice. Boiled, mashed or baked potatoes. Mashed sweet potatoes. Or some buttered noodles. All would work very well.
My sister served it with rice. When I made mine at home I served it with some of that sweet potato casserole that I made the other day. It worked very well.
FREQUENTLY ASKED QUESTIONS
WHAT IS CONDENSED SOUP?
Condensed soup is a type of soup that needs to be reconstituted with an equal amount of water or milk to be eaten as a soup. It is often used in casseroles as a simple, quick and easy sauce. There are many brands in North America. In the U.K. Batchelor's makes a version, or at least they did when I lived there.
DO I NEED TO USE CHICKEN OR TURKEY?
Not at all. Ham and pork also work very well in this casserole.
CAN I VARY THE VEGETABLES?
By all means use whatever vegetables that you enjoy. Do remember to poach them prior to use so that they are tender by the time the casserole has finished cooking.
CAN THIS BE MADE AHEAD OF TIME?
Absolutely. You can put this together up to 24 hours ahead of time. Simply assemble then cover with a piece of plastic cling film. Refrigerate. Remove from the refrigerator about half an hour prior to baking as per the recipe. It may take slightly longer to bake from a chilled state.
HOW DO I STORE ANY LEFTOVERS?
Store covered in the refrigerator. You can gently reheat in the microwave until they heated completely through to serve. This will keep for up to four days if you have poached your chicken fresh. I do not recommend keeping longer than two days if you are using leftover cooked chicken or meat.
CAN THIS BE FROZEN?
Yes you can freeze this either unbaked or baked. Simply wrap with some cling film and then a layer of foil. Label and date. It will keep for up to six months in the freezer. Thaw overnight in the refrigerator before baking as per the recipe.
A FEW OTHER WAYS
TO USE COOKED CHICKEN OR TURKEY
THAT YOU MIGHT ENJOY
I have always loved creating new dishes using the leftovers from my kitchen. In fact I often enjoy the leftovers even more than the original meal! Here are a few recipes we love which use chicken or turkey.
CRISPY CHICKEN SALAD - What you have here is a delicious mix of salad greens, topped with a mix of fruit and vegetables. Spring and red onion. Cucumber, carrot. Radishes and sliced apple. Add to that, cubes of sharp cheddar cheese and sweet and tangy dried cranberries. Top it all off with scrumptious little bits of shredded chicken breast that have been coated in a spice mixture and fried until crispy golden brown. A final scattering of salted cashew nuts and a lush honey mustard dressing complete the picture.
AMISH CHICKEN & STUFFING CASSEROLE - This is one of my absolute all-time
favorite chicken casseroles. Not only is is a great way to use up stale bread, but you can also use up leftover cooked chicken or even turkey, or you can cook chicken specifically just to use in it. Stale bread, butter softened celery and onion, a variety of herbs, seasoning and tender poached chicken mixed with a tiny bit of stock and baked to give you one very delicious and simple entree.
Pin this recipe to your Side Dish, Salad or Holiday Meal boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 Generous servings
Cindy's Chicken Casserole
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This was a casserole my sister had made for Sunday dinner a few weeks back. It was so delicious that I had to get the recipe for myself and recreate it at home. This is simple to make and delicious.
Ingredients
- 2 large boneless, skinless, chicken breasts, poached until tender (see here)
- 1 broccoli crown, trimmed and broken into florets
- 1/2 head of cauliflower, broken into florets
- 1 large carrot, peeled and cut into bite sized pieces
- 1 can (10 1/4 oz/290g) tin of condensed garlic mushroom soup, undiluted
- 1/2 cup (120g) dairy sour cream
- 1/2 cup (120ml) milk
- seasoning to taste
- 1 cup (113g) grated white cheddar cheese
Topping:
- 1/2 cup (65g) grated white cheddar cheese
- a small handful of crispy fried onions (Salad onions/Durkee, Frenchs)
Instructions
- Poach your chicken and cut it into a bite sized dice. (Alternately you can use leftover cooked chicken or even turkey.)
- Prepare your vegetables. Blanch them in a pot of lightly salted water for 2 minutes. Drain very well.
- Preheat your oven to 400*F/200*C/ gas mark 6. Butter a 1 liter/qt casserole dish very well.
- Whisk the soup, milk, cheese and sour cream together in a bowl. Season to taste with salt and pepper.
- Combine your cube chicken, blanched vegetables with the soup mixture, mixing everything well together. Spread this mixture evenly in your buttered baking dish.
- Sprinkle the cheese for the topping evenly over top along with the crispy fried onions.
- Bake in the preheated oven for half an hour until everything is bubbling and the top is golden brown. Serve hot.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
It’s quick to prepare, beautiful on the table, and guaranteed to spark conversation. Whether you’re hosting a big family dinner or bringing a dish to share, this recipe delivers flavor, color, and nostalgia in every spoonful.
This is another vintage recipe that I adapted from a Betty Crocker Cookbook entitled Lost Recipes, Beloved Vintage Recipes for Today's Kitchen. It is said to have been a popular recipe for the holidays in the early 1950's.
Jellied salad recipes were very popular at that time and remain popular to this day. This one incorporates three simple ingredients. Canned mandarin oranges, whole berry cranberry sauce and orange jelly powder.
I am a huge lover of vintage recipes, and I consider this to be a real winner. It had a beautiful flavor that went very well with the chicken casserole I served it with. It would be a great centerpiece on the sideboard for a holiday dinner. Especially if you unmolded it onto a nice bed of salad greens. Unfortunately, I did not have any on this day. Great for Thanksgiving or Christmas! An easy way to impress without a lot of stress!
INGREDIENTS NEEDED
TO MAKE
EASY CRANBERRY ORANGE MOLD
Only three simple ingredients. Nothing more, nothing less.
- 1 can (14 oz/397g) whole berry cranberry sauce
- 1 can (11 oz/312g) mandarin orange sections (Don't drain yet)
- 1 box/package four serving size orange jelly
In the U.K. cranberry sauce comes in small jars. Use the equivalent of what you need for the recipe.
When you do drain the orange sections, if they are in syrup, give them a good rinse and then pat them dry.
In the U.K. jelly dessert comes in solid blocks. Use one four serving size package of those.
I did garnish the mold with additional mandarin slices. Totally optional.
HOW TO MAKE
EASY CRANBERRY ORANGE MOLD
This is a very simple side salad to make for the holidays. You could serve this instead of or in addition to cranberry sauce or relish.
- Have ready a 4-cup jelly mold. Spray it with non-stick cooking spray. Set aside.
- Drain the mandarin oranges, draining the juices from them into a measuring cup. Add water to make it up to 1 1/4 cups (295ml).
- Pour the juice and water into a saucepan. Bring to the boil. Take off of the heat.
- Whisk in the jelly powder until it completely dissolves. Whisk in the cranberry sauce and allow it to melt. Whisk all together well.
- Fold in the drained mandarin oranges. Pour into the prepared mold.
- Refrigerate for at least four hours until firm.
- Unmold on a bed of lettuce to serve. (optional)
The easiest way to unmold a jelly mold is to use a warm water bath. This method involves dipping the mold in warm water for a few seconds to loosen the jelly and make it easier to remove. It's important to avoid submerging the entire mold to prevent melting too much of the jelly. After loosening the edges, you can gently pull the mold away from the plate to release the jelly.
My mold was a Tupperware mold with a removable center. I dipped the mold in the warm water bath for a few seconds then placed it large side down on a plate. I removed the center and the molded salad dropped right out.
SERVING SUGGESTIONS
This delicious jelly mold would make a pretty addition to any Holiday or Celebratory Meal. It goes especially well with Roasted Turkey or Chicken, but it would also go well with Roast Pork and Ham.
It is especially pretty unmolded onto a bed of lettuce leaves. You could also make individual molds and unmold them on individual side plates on a bed of lettuce.
I chose to garnish mine with some additional mandarin orange sections.
FREQUENTLY ASKED QUESTIONS
HOW FAR AHEAD CAN YOU MAKE THIS SALAD?
You can make this salad up to two days in advance of your needing it. It is a keeper. You will need to chill it for at least 4 hours before serving anyways.
MUST I USE ORANGE JELLY POWDER?
Not at all. Although the flavor of orange works very well with cranberries and the mandarin oranges in the salad. Lemon would also work and I think lime.
DO I NEED TO USE WHOLE BERRY CRANBERRY SAUCE?
I think you could probably also use jellied cranberry sauce, but the finished mold won't have the same texture.
HOW LONG WILL THIS KEEP?
It will keep up to four days. I would not keep it longer than due to the fresh nature of the mandarin oranges.
CAN I FREEZE THIS?
No. This does not freeze very well at all.
A FEW OTHER SALADS
YOU MIGHT ENJOY FOR THE HOLIDAYS
There is nothing like a delicious salad to complete your holiday meal table. Here are a few of my favorites!
PERFECTION SALAD - This simple and delicious jellied salad is the Cadillac of jellied salads. It is the bar from which I judge all others. A vintage recipe made from scratch, no boxes of flavored jelly needed. Just lemon juice, vinegar, gelatin, seasonings and a host of finely chopped vegetables for color and crunch! It is delicious!
WALDORF SALAD - This is not your regular Waldorf salad. It is a very pretty version made using whole apples, sliced and arranged on chilled plates with shaved celery, toasted walnuts, micro greens, arranged on a bed of lettuce leaves, with tangy and light blue cheese dressing. This would make the perfect first course for any celebratory meal. Its light and very pretty.
Pin this recipe to your Side Dish, Salad or Holiday Meal boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 8 servings
Easy Cranberry Orange Mold
Prep time: 10 MinCook time: 4 HourTotal time: 4 H & 10 M
A vintage recipe for a jellied salad from the 1950's. Goes great with turkey or chicken dinners. All you need are three simple ingredients.
Ingredients
- 1 can (14 oz/397g) whole berry cranberry sauce
- 1 can (11 oz/312g) mandarin orange sections (Don't drain yet)
- 1 box/package four serving size orange jelly
To serve: (optional)
- lettuce leaves
Instructions
- Have ready a 4-cup jelly mold. Spray it with non-stick cooking spray. Set aside.
- Drain the mandarin oranges, draining the juices from them into a measuring cup. Add water to make it up to 1 1/4 cups (295ml).
- Pour the juice and water into a saucepan. Bring to the boil. Take off of the heat.
- Whisk in the jelly powder until it completely dissolves. Whisk in the cranberry sauce and allow it to melt. Whisk all together well.
- Fold in the drained mandarin oranges. Pour into the prepared mold.
- Refrigerate for at least four hours until firm.
- Unmold on a bed of lettuce to serve. (optional)
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Looking for a holiday side dish that’s as beautiful as it is delicious? These cranberry streusel sweet potatoes bring together the cozy sweetness of baked sweet potatoes with the tart sparkle of cranberries and a buttery, crunchy streusel topping. Perfect for Thanksgiving, Christmas, or any festive gathering, this recipe transforms a classic comfort food into a show-stopping dish that feels both nostalgic and fresh.
The combination of sweet, tart, and crunchy textures makes this side dish irresistible, while the vibrant cranberry topping adds a pop of color to your holiday table. Plus, it’s easy to prepare ahead, making it a stress-free addition to your menu. Whether you’re hosting family or bringing a dish to share, these cranberry streusel sweet potatoes are sure to become a new tradition.
As most of you know I have a real fondness for vintage recipes and vintage cookery books. I think there is great value in the old ways. Good. Solid. Simple ways of cooking things that have been pleasing people for generations.
I adapted this sweet potato recipe from one I found in a book I have entitled Betty Crocker's Lost Recipes. It is a compendium of tried-and-true recipes which have featured in the Betty Crocker cookbooks through the years. Slightly updates to use ingredients which are readily available today, as well as modern equipment which might not have been available when the recipes first appeared.
I thought it would be the perfect recipe to share for the holiday season, going well with Roast turkey, Roast Ham or even an unconventional roast pork or ham.
It uses many of the ingredients that we enjoy using during the holiday season. Sweet potatoes, pecans and dried cranberries and thankfully there is not a marshmallow in sight! I am afraid I am one of those people who are not overly fond of the marshmallow coated sweet potato dish that is on many people's tables during this time of year.
This is simple, not cloyingly sweet, and delicious with creamy roasted and mashed sweet potatoes topped with a crunchy, buttery nutty fruity topping that highlights them to their very best! I hope that you will want to give it a go!
WHAT YOU NEED
TO MAKE
CRANBERRY STREUSEL SWEET POTATOES
There is nothing extraordinary here.
- 1 pound/454g (3 medium) orange fleshed sweet potatoes, unpeeled
- 1 TBS butter
- 1/4 tsp salt
For the topping:
- 1 slice of bread made into coarse soft breadcrumbs
- 2 TBS butter, melted
- 1/4 cup (30g) pecans, coarsely chopped
- 1/4 cup (40g) dried cranberries
- 2 TBS butter, melted
My sweet potatoes were each about the size of my fist.
I used salted butter as that is all I keep in my home. If you want you can use unsalted butter, but you may need to add a touch more salt to the recipe.
I used a sourdough bread to make my breadcrumbs. You don't want to blitz them too far when you are making them and have the too fine. You want texture which will add additional crunch to the finished dish.
I did not toast my nuts prior to making the streusel topping as I knew that they would be toasted when baking on top of the casserole dish.
Dried cranberries are available in most grocery or health food stores.
HOW TO MAKE
CRANBERRY STREUSEL SWEET POTATOES
This is a very easy make. The type of side dish that you would want for a holiday meal. No fuss. No muss. Just deliciousness.
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Scrub your sweet potatoes really well, prick with a fork. Place onto a small baking sheet and roast in the oven for 25 to 35 minutes until soft. Lower the oven temperature t 350*F/180*C/ gas mark 4. (Alternately, you can peel, cube, and boil these in lightly salted boiling water. Drain well, dry out in the saucepan over the residual heat of the burner and then mash.)
- Let cool until you can handle them and then squeeze them out of the skins into a bowl. Mash with a fork, stir in the butter and salt. (I really hope you take this route as the flavor of roasted sweet potatoes is unmatched!)
- Butter a (1/2-liter/1/2-quart) baking dish. Spoon the sweet potatoes into the dish and spread them out in an even layer. (I used real butter to butter the dish, but you can use non-stick cooking spray.)
- While the potatoes are baking you can make the streusel topping.
- Toss the breadcrumbs with the melted butter, pecans and cranberries until well combined.
- Sprinkle the finished topping over the sweet potatoes in the baking dish.
- Bake, uncovered, for half an hour until the crumbs are crisp and golden brown and everything is heated through. (Prepare to fall in love.)
WHEN TO SERVE
CRANBERRY STREUSEL SWEET POTATOES
This is a recipe that is absolutely perfect for the Festive season! Of course, this will make a fabulous side dish any time of the year, but it seems to be just perfect for the holidays, and in particular Thanksgiving, when sweet potatoes, cranberries and pecans figure in a very big way!
WHY YOU WILL ENJOY
CRANBERRY STREUSEL SWEET POTATOES
- It uses simple ingredients that are easily available.
- It goes together quickly and easily.
- It is not cloyingly sweet like many sweet potato recipes for the holidays are.
- There are no marshmallows.
- It is light, not heavy, with fresh delicious flavors
- The streusel topping adds a lovely crunch and sweet/savory twist.
FREQUENTLY ASKED QUESTIONS
DO I HAVE TO ROAST THE SWEET POTATOES?
You can peel and boil them before mashing if you wish, but I think roasting them really brings out their natural sweetness in a delicious way.
CAN THIS BE MADE AHEAD OF TIME?
You can make these delicious potatoes up to a day ahead. Just follow the directions up to the point where you would put them into the oven. Cover and chill in the refrigerator for up to 24 hours. Bake as per the recipe, uncovered, for 45 to 60 minutes until golden brown and heated through.
CAN THIS RECIPE BE DOUBLED?
Yes, it can very easily be doubled. Simply double all of the ingredients. Spread in a 1 liter/QT casserole dish and scatter the topping overall. It may take a bit longer to heat through. Not more than 10 minutes I would think.
HOW CAN I STORE THE LEFTOVERS?
Slip the leftover into a covered refrigerator container. Store in the refrigerator and then reheat gently in the microwave until heated through.
HOW LONG WILL THIS KEEP?
Leftovers will keep very well, refrigerated, for up to three days.
A FEW OTHER
FABULOUS SIDE DISHES FOR THE HOLIDAYS
Here are a few more side dishes for your holiday meals that you might also enjoy!
GREEN BEAN STUFFING CASSEROLE - This tasty casserole is made up of two favorite Thanksgiving side dishes in one! Green beans in a creamy mushroom gravy combined with stuffing and then topped with crispy French-fried onions. Quick, easy and delicious!
ROOT VEGETABLE GRATIN - This is a fabulous side dish that is as pretty as a rainbow. A trinity of tasty root vegetables, layered n a shallow baking dish and baked until tender in a rich and delicious infused cream. I used sweet potatoes, beetroot and parsnips for a tasty dish that was almost too pretty to eat. Simple to make and delicious!
Pin this recipe to your Side Dish, Vegetable or Holiday Meal boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 servings
Cranberry Streusel Sweet Potatoes
Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M
Sweet potatoes with a lovely twist. A beautiful crispy buttery breadcrumb, toasted pecan and sweet cranberry topping. This is delicious.
Ingredients
- 1 pound/454g (3 medium) orange fleshed sweet potatoes, unpeeled
- 1 TBS butter
- 1/4 tsp salt
For the topping:
- 1 slice of bread made into coarse soft breadcrumbs
- 2 TBS butter, melted
- 1/4 cup (30g) pecans, coarsely chopped
- 1/4 cup (40g) dried cranberries
- 2 TBS butter, melted
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Scrub your sweet potatoes really well, prick with a fork. Place onto a small baking sheet and roast in the oven for 25 to 35 minutes until soft. Lower the oven temperature t 350*F/180*C/ gas mark 4.
- Let cool until you can handle them and then squeeze them out of the skins into a bowl. Mash with a fork, stir in the butter and salt.
- Butter a (1/2-liter/1/2-quart) baking dish. Spoon the sweet potatoes into the dish and spread them out in an even layer.
- While the potatoes are baking you can make the streusel topping.
- Toss the bread crumbs with the melted butter, pecans and cranberries until well combined.
- Sprinkle the finished topping over the sweet potatoes in the baking dish.
- Bake, uncovered, for half an hour until the crumbs are crisp and golden brown and everything is heated through.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Subscribe to:
Comments (Atom)
Social Icons