Tuesday, March 9, 2010

oh so good chicken.

One of the perks of marrying into this family has been the plethora of good casserole recipes. We weren't a casserole family growing up, so I have a special appreciation for them because I wasn't inundated with tuna-noodle or any sort of neon-red sauce hamburger helper. There was a period when we did have a variation of chicken every night for approximately 365 days in a row, but that's a different story.

But not being used to them or pre-conditioned to automatically think "casserole" when I think of an affordable and dense dinner means I don't make them very much. Andy's favorite, the one that wins me Wife of the Year, is called Oh So Good Chicken.

I remember when I first had it, and truly, the first words that came out of my mouth when I took the first bite were, "Oh so good!" I didn't have the recipe for the first few years of marriage, and now that I have it, I feel more prepared to fulfill my wedding vows - the one that said, "I promise not to make you eat tuna or chili..."

True story, those were part of our vows. The man had honestly only been eating those two foods for quite a while leading up to our wedding and I somehow felt it was important enough to stand before God and Man and ensure him that I would be different.

Unfortunately, there is Trader Joe's chili and special non-chunk light tuna in the pantry. Fortunately, he either doesn't remember that I vowed against it, or he's looking the other way because he still really likes it.

I'll just keep him distracted with a dish of Oh So Good Chicken.

A Kimmelshue Family Recipe

4 Tbsp. Olive Oil
1/4 c. sliced green onions
1 c. sliced mushrooms
1-4 oz. can green chiles, diced
1 1/2 c. mild salsa or picante (or hot!)
12 oz. chopped cooked chicken
2 to 2 1/4 c. cooked rice
6 Tbsp. sour cream (or more, to taste)
4 oz. grated cheddar

Heat oil, saute mushrooms and onions. Stir in green chiles and salsa. Let simmer together for a few minutes. In a bowl, combine chicken, rice, sour cream, and half the cheese. Stir in simmered sauce, mix all together. Spoon into 8x8 casserole dish, season with paprika to taste and the remainder of cheese. Bake at 350 until cheese is bubbly on top and browned, 30 - 45 minutes.


  1. i'm always on the lookout for tasty new recipes, so i may have to give this a go....although i'm a little unsure about the mushrooms. i watched a "how it's made" episode about how mushrooms are made and now i'm forever grossed out. don't google it. you don't want to know.

    also...LOVE that you said you wouldn't feed andy tuna or chili in your vows. awesome :).

  2. do you have a nifty program for recipe cards on your computer??? How did you make those? Type writer??? Love them! I really need to organize my recipes and I would love if they looked like that!
    Love You

  3. Lauren - you can totally omit the mushrooms and it is still delicious! I watched an episode of Dirty Jobs that featured mushroom farming...uh yeah it was kind of icky and I do think twice when I'm eating them :) But give it a try!

    Drewy - It's so easy, I just did it on Microsoft Word: I changed the page size to the size of the cards, typed in the text, and then used my computer printer. I had to test a few cards before I got it right. You can pick whichever font you like best!


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