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.