Having a Moment

Creamy Chicken and Rice Casserole…

From humble beginnings, the casserole is having its moment of prominence … again. No matter what you call it – casserole, hot dish, covered dish – the pinnacle of comfort food is making a comeback. To understand its popularity, it’s worth knowing its history.

The provenance of casseroles spans centuries and continents, evolving from simple communal meals to the beloved comfort food we know today. The word “casserole” comes from the French term for “saucepan” or “stew pan,” which itself is derived from the Latin word “cattia,” meaning “ladle.” As the concept spread throughout the world, it took on various forms. In Italy, it became lasagna; in Greece, moussaka; in France, cassoulet; and in Mexico, enchilada. Each of these dishes involved layering ingredients and baking them in an ovenproof dish, a method that allowed for a variety of flavors and textures to meld together.

Casseroles made their way to America in the late 19th century, brought by immigrants who adapted their traditional recipes to the ingredients available in their new home. The American casserole truly came into its own in the early 20th century, thanks in part to the invention of lightweight metal and glass cookware, such as the iconic Pyrex dish.

The 1950s were a golden age for casseroles in the United States. After World War II, there was a boom in convenience foods, and casseroles fit perfectly into this trend. They were economical, easy to prepare, and could feed a large family. The introduction of canned soups, particularly cream of mushroom, revolutionized casserole recipes, making them even simpler to assemble. 

During the late 1980s, casseroles became passé. Criticized for their emphasis on cheese, heavy cream and other fattening ingredients, health-conscious Americans put their casserole dishes in the back of the cupboards. Today, mostly due to their versatility and simplicity, casseroles are retro and are once again a staple in American cuisine.

This autumn, plan a potluck with friends and family. Casseroles are more than just a dish; they are a cultural icon. They represent community and sharing, often being the centerpiece of potlucks, family gatherings, and holiday meals. The communal nature of casseroles, where everyone digs into the same dish, underscores their role in bringing people together.

Here’s one of my favorite hot dish recipes. I stole it from my wife. •

Creamy Chicken and Rice Casserole

Servings: 6
Prep Time: 30 minutes
Total Time: 65 minutes

Ingredients:

• 1 (6.9-oz.) package of low-sodium chicken-flavored rice-and-vermicelli mix (Rice-A-Roni, for example)
• 1 T butter
• 2¼ cups hot water
• Cooking spray
• 1½ lbs. skinned, boned chicken breasts, cut into bite-sized cubes
• 1 cup pre-sliced fresh mushrooms (cremini or white mushrooms)
• 1 tsp. garlic powder
• ¾ cup sour cream
• 1 tsp. black pepper
• 1 (10¾-oz.) can condensed cream of mushroom soup
• ¾ cup (about 24) crushed multigrain crackers (Ritz crackers work)
• 1 T butter
• ½ tsp. poppy seeds (optional)

Directions:

Step 1: Cook the rice mix in a large nonstick skillet according to the directions on the package, using 1 tablespoon butter and 2¼ cups hot water. Place mixture in a large mixing bowl. Wipe skillet with paper towel.

Step 2: Preheat oven to 350 degrees.

Step 3: Coat skillet with cooking spray and place over high heat until hot. Add chicken cubes, mushrooms and garlic powder. Sauté for 5-6 minutes or until chicken is browned. Remove from heat.

Step 4: Add chicken mixture, sour cream, pepper and soup to the mixing bowl containing the rice mixture. Stir until

Step 5: Coat casserole dish with cooking spray. Spoon mixture into casserole dish.

Step 6: Combine crushed crackers, 1 tablespoon butter and poppy seeds in a small pan until butter is melted. Pour over the chicken mixture. Bake at 350 degrees for 35 minutes.