Sunday Dinner

Of all the days that's in the week,

I dearly love but one day,

And that's the day that comes betwixt

A Saturday and Monday.

-Henry Carey

1663-1743

One of my blog buds sent me the book, Sunday Dinner.

Michele thought of me when she sent this book because she knows we go to Sunday dinner. It's a book filled with Sunday dinner menus, pretty illustrations and quotes.

Most Sundays we go to church and then have Sunday dinner at my folks. My Mom has finally agreed to let us help. I was asked to bring a casserole this week. I made one of Max's favorites.

On Saturday I made my casserole, took some pics and thought I'd write about Sunday dinner and share my recipe and the book Michelle had sent me.

Last night I saw Michelle had posted on her blog, her title, Sunday.

How do you spend your Sundays?

Chicken and Wild Rice Casserole

The recipe calls for two boxes of rice, however; since packaging has been recession depressioned, you'll need three to meet the 12.4 ounces.

Chicken & Wild Rice Casserole

1/4 c. butter

1 onion, chopped

4 stalks of celery, choppped

8-oz. can water chestnuts

small can of sliced mushrooms*

2-6.2 oz. pkgs. long grain & wild rice mix, prepared*

5 c. cooked chicken (thanks Cash & Carry)

16 oz. pkg. shredded cheese divided*

2 10-3/4 oz. can cream of mushroom soup*

16 oz. sour cream

1 c. milk

salt and pepper

1/2 c. bread crumbs*

Melt butter in a large skillet over medium heat. Add onion, celery, water chestnuts and mushrooms; saute until tender. Prepare your rice according to the package. Mix rice, chicken, vegetables, cheese, soup, sour cream, milk and salt and pepper, I use my lotsa bowl. Spoon into a lightly greased 9X13 pan. Sprinkle with bread crumbs. Bake uncovered for 30 minutes at 350 degrees. Sprinkle with remaining cheese and bake for an additional 5 minutes. Serves 8+

*My changes include adding the mushrooms, I mix the cheese into the casserole and don't add any to the top. I use low fat soups. I use progresso herb and garlic bread crumbs. It takes 3 boxes of rice instead of two to equal 12+ ounces.

I made the casserole as far as the photo and then kept it in the fridge until Sunday morning. It takes longer to bake from the fridge, mine was in for an hour plus. It's pretty forgiving, which makes it great for Sunday dinner. I added the bread crumbs and baked.

I have no pictures of it ready to eat... trust me, it's bubbly with a tasty crunchy crust.

Max will vouch for me.

All human history attests

That happiness for man-the hungry sinner-

Since Eve ate apples, much depends on dinner.

-Lord Byron

1788-1824