Chicken casserole is a good leftovers dish. It can be made with a variety of vegetables as the base and with or without mushroom soup. There is also the option of adding gluten free biscuits to the casserole for additional texture in the old fashioned chicken and dumplings style. Chicken casserole can be made with canned chicken, frozen chicken, or a combination of diced chicken and turkey. Depending on the size pan used, it may take longer to cook. This casserole freezes well for future meals, especially summer meals when it is too hot to cook. A delightful treat.
Pre Cook Preparation:
Marinate: No
A. Timer set to thaw meat for about 2 hours
B. Timer set to the time to begin preparation prior to cooking
C. Timer set for 1.5 hours later, when meal should be ready to eat
Meal Adaptations:
Physical Accommodations:
Cut meat into bite sized pieces before sitting down
Frozen or canned vegetables can be used
Long oven mitts and oven rack puller
Sit on a stool while stirring
Visual Accommodations:
Colored chopping boards
Potential Food Allergy or Intolerance:
Butter (lactose)
Chicken
Mushrooms
Cream of Mushroom Soup (gluten)
Onions
Pepper
Potatoes
Spices
Meatless Preparation Avoid:
Butter
Chicken
Substitute with: ________________
Utensils:
Chopping board
Fork
Paring knife
Pot holders
Spatula
Spoon
Pan: 2.5 quart oven safe pan with lid
Ingredients:
Meat:
2 cups of chopped chicken
Vegetables:
15 ounces of peas
15 ounces of carrots
3/4 cup of instant mashed potatoes
Other ingredients:
2 tablespoons of butter
Cream of mushroom soup (gluten free)
1 teaspoon of salt
Spices, such as pepper, to taste
Preparation time: 15 minutes
Preparation:
1. Chop chicken.
2. Add to 2.5 quart oven safe pan:
2 tablespoons of butter
15 ounces of carrots
2 cups of chopped chicken
1 can of cream of mushroom soup
5 ounces of peas
Spices such as pepper to taste
3/4 cup of instant mashed potatoes
1 teaspoon of salt
3. Place covered pan in oven.
Cook Temperature: 350 degrees
Cook Time: 1.5 hours
Servings: 8
Storage Solutions: Square containers in individual servings with or without vegetables
Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer
Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources
Freezer safe: 4 to 6 months * Per FDA Storage Chart link in Resources
Reheat Instructions:
Microwave: Time and temp may vary.
1. Place in a microwave safe dish (not plastic).
2. Heat until food is fully hot and reaches a safe temperature.
3. Minimum 2.5 minutes.
Add your microwave time here: _____________.
Stove Top: Time and Temp may vary.
1. Place food in frying pan.
2. Add enough water to almost cover food.
3. Stir frequently while food heats, until thoroughly warm, about 10 minutes.
Add your stove time here: _____________.
Oven Directions: Time and Temp may vary.
1. Place in oven safe pan.
2. Add a little water.
3. Heat until thoroughly warm, about 20 minutes.
Add your oven time here: _____________.
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