Farmers Chicken Casserole

For today’s Sunday Dinner Idea,
I’m taking it easy.

The recipe below is a regular dish served at farmhouses and tables across the nation. Created and cooked in various forms, this dish has one thing in common – using what the farmland provides and in this case, the chicken coop and few items from the pantry. Enjoy!

Farmers Chicken Casserole
4 servings

12 oz boneless cooked chicken meat, skin removed and cut into bite-sized pieces
2 tablespoons margarine or butter
1 large onion, chopped
2 celery stalks, chopped
2 carrots, sliced
2 small potatoes, cubed
1/4 small head summer cabbage, shredded
1 -14 oz can tomatoes, drained and chopped
12 oz cooked long-grain rice (4 oz uncooked)
1 -7 oz can sweet corn kernels, drained
salt and freshly ground black pepper
1 tablespoon chopped chives
2 oz sharp cheddar cheese, grated
Bread crumbs or Panko, if desired

Preheat oven to 325 degrees F.

Melt the margarine in a large saucepan, add the onion, celery, carrots, potatoes and fry for about 5 minutes. Add the cabbage and cook until the cabbage begins to wilt, stirring occasionally.

Stir in the chicken, tomatoes, rice, corn and season to taste with salt and pepper. Place mixture in a buttered rectangle casserole and top with bread crumbs if desired. Cover and cook for 20 minutes.

Remove cover, sprinkle the cheese on top and cook until cheese melts. Remove and sprinkle with chives and serve at once.

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