Fair Oaks Chicken
I don't know about you, but we tend to take food to those we love during difficult times. This week a life long friend has been sitting with her son and his wife and daughter, as he battles the final stages of cancer. It's a tough time, even with Hospice, the love and support of friends, and many prayers. I've been there and it's not a time when you want to think about much, including cooking; and picking up restaurant or deli food everyday can get old. So we fixed supper on a rainy night and delivered it warm at the time they prefered. It didn't change anything, but it was cooked with love and hopefully nourished their bodies which are weak from lack of sleep and stress.This is the casserole we made, along with a cranberry jello salad, green beans, cooked apples and the pumpkin cheesecake. I always use disposable serving pieces so no one has to keep up with dishes to return. Also I check for dietary requirements and this time made the cheesecake sugar-free and it was just as good - just left the liquor out and used Splenda. Tomorrow we'll be cooking again, this time something for breakfast for 6-8 people and I'll share some other favorite recipes with you. Please keep the Johnson family in prayer if you're led to do so.4-6 boneless skinless chicken breast halves, thawed (or chicken thighs – your choice)
2 cups uncooked brown rice (not minute rice)2 cups shredded cheese, divided (I used a mixture of white cheeses – Provolone, Asiago, Parmesan, etc)
Sea salt and fresh cracked pepper to taste
1 can (10.5 ounce) cream of chicken soup (undiluted)
1 can (10.5 ounce) cream of onion soup (undiluted)
1/2 cup half and half
1 teaspoon ground sage
2 teaspoons ground thyme
1 teaspoon onion powder
1/2 teaspoons celery seeds
1/4 teaspoon cayenne pepper
1 cup onion, chopped and sautéed
3 cups water with chicken bouillon (or chicken broth)
2 small containers fresh mushrooms, sliced
8 tablespoons butter, divided
2 tablespoons oil
Preheat oven to 350 degrees. Spray 9x13 casserole with cooking spray. Melt 4 tablespoons butter and mix with soups, sautéed onion, half and half, and spices; set aside. Layer rice, salt and pepper to taste; then 1 cup cheese in casserole. Sauté mushrooms in 4 tablespoons butter and oil in a hot skillet or sauté pan until golden brown; place all but 1 cup of sautéed mushrooms on top of rice and cheese. Salt and pepper chicken pieces and place on top of mushrooms. Dob soup mixture over the chicken breasts and rice. Pour water on top. Bake uncovered for 2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 cup to keep moist) Remove from oven, sprinkle with remaining mushrooms and cheese; return to oven to allow to melt.
4 comments:
When our daughter was very sick, we were all sleep deprived and stressed. Adding to our stress was that we had to "entertain" friends who came to visit and comfort us. There were two friends who did more than just being there for us; they came and brought us warm home-cooked meals. This was the most thoughtful gesture that I will always remember and try to "pay forward". We were tired of cafeteria food and biscuits that other friends brought and the home-cooked meals that they brought were most comforting and most appreciated.
It's a beautiful thing to do something you love like cooking and sharing it with the people you love.....just because. I know you have been blessed and will be blessed many times over.
Be Blessed,
Teresa
When Peter asked Jesus what they should be doing, when He was no longer with them, Jesus answered, "Feed my lambs."
And that is what you are doing.
Bless your efforts as you bring nourishment to them, you are the Lord's hands in caring for this family.
The Johnson family is in my prayers, and so are you.
thank you for sharing this.
Cass
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