I love this dish my mom would make for us. This recipe actually came from our neighbor we had growing up...Faye Henry. She was like our family. Like another grandmother to us kids.
I remember every winter she would go to Florida and when she got back in about March or April she would have a little gift for me and my sisters.
I also remember going over to her house about every day after school to visit. We would play Yahtzee and drink ginger ale. I would usually run across our back yard and run up her back steps...I swear she had like 40 of them. Atleast to a little girl it seemed like a lot...probably really only 20. Her kitchen door was always open for me. I remember sometimes I would walk around the house outside with her and help her water flowers. She always had buckets at the end of the water spout to catch the rain water. We'd use that to fill up the watering cans. I'm getting teary eyed just remembering.
She died in 1994 and was 99. Her birthday was a week before my sister Holly's in December. She died just a little before her 100th birthday. She made a career out of being a Naval Nurse and spent years overseas. She also served in WW2. She was a dear, sweet lady. I can't play Yahtzee without thinking of her. And she sure did love her Yahtzee and now I do too!
Chicken Rice Casserole
Blend 1 can of cream of chicken soup and 1/2 cup milk. Stir in 4 cups of cooked, cubed chicken, 3 cups of cooked rice, 1 cup shreddded chedder cheese and 1 cup cooked peas. (I added 1 cup cooked chopped broccoli as well).
Put in casserole dish and bake at 375 degrees for 25 minutes or until hot. Serves 6.
I love this casserole and I loved Faye.
ReplyDeleteIt was mint gingerale and Doodads that she always served us. I was just thinking of her.
PS-I think you called her Day Henny when you were little.