“I also stubbornly maintain that the only real way to cook lobsters is in three or four inches of sea water, in a covered kettle, for about twelve minutes (pound and a quarter lobsters being the ideal size).  You then drape these dazzling creatures over the rocks until they cool off a bit, tear them apart with the bare hands, dip each piece in melted butter and guzzle. There should be from two to six lobsters per person.  While the lobsters cook and cool off, two dry martinis should be served.  Nothing whatever else should be served- we are eating all the lobster we want, we are not fooling around with salad, or strawberry shortcake or even coffee. All you need are the martinis, plenty of lobsters, millions of paper napkins and a view.”

– Avis DeVoto to Julia Child, 1952

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When I made this casserole today, I felt like a 50’s housewife. Like the kinda gal who spends all day chopping vegetables while wearing three inch heels, a floral apron, and a face full of perfectly done make-up. There’s just something about casseroles that remind me of Mrs. Arnold from the “Wonder Years” and June Cleaver. That no-nonsense idea of spending all day in the kitchen with every curl perfectly in place.

But back to 2012 where in reality, I was in my kitchen wearing a T-shirt and flip flops with my hair on top of my head. I decided to try my own take on a chicken, rice, and vegetable casserole figuring as long as I got a can of creamed soup in there, It’d qualify as a casserole. I basically used whatever we had in the fridge, and it turned out just as I thought it would, warm, comforting, and tasty.

I didn’t use exact measurements in this recipe, so it’s more of a guide rather than something you need to follow perfectly.

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