The index card is yellow and splotched, the ink faded, but considering all of the action it's seen over the past twenty years, it's amazing it's still around at all, much less legible.
When not in use, I keep it tucked in a small recipe box with other favorites, mostly one-pan wonders where you toss all of the ingredients into a casserole dish or a pot and walk away for a few hours. When my kids were little, that was top priority...right under taste, of course.
Terry Boer is the dad of five kids. When I worked shifts with him at the chemical plant years ago, those kids were all really young. He knew a thing or two about pleasing a pack of picky palates on a budget and generously shared his expertise with me, a new mom stretched on time and money.
His Chicken Casserole has been a favorite in our house ever since. I especially love it because, well, it's delicious! But also because it has so few ingredients - chicken, rice, dried onion soup, and Cambell's Cream of Chicken or Cream of Mushroom soup. I've always kept cans of both on hand. I added them to almost everything when my kids were growing up, so that they'd eat.
My kids are now young adults, adventurous eaters who even like vegetables, but they still request Terry Boer's Chicken Casserole.
Something good is always better when it's shared, so I'm sharing Terry's recipe with all of you, just as he did with me so many years ago...
Terry's Chicken Casserole
2 teaspoons of butter
2 cups of water
1 cup of uncooked rice
1 whole chicken, cut up
1 can of Campbell's Cream of Chicken or Cream of Mushroom soup
1 packet of dried onion soup
Pour melted butter into a 9 x 13 pan. Add the water, then the cup of rice evenly. Place chicken skin up. Pour soup over the chicken. Sprinkle the onion soup over it all. Cover with foil and bake at 350 degrees for 1 1/2 hours. Take off the foil and bake another 15 minutes.
I hope your family loves it as much as ours has!
For more recipes your kids will love, be sure to check out Campbell's "The Wisest Kid in the Whole World™" page.