This chicken casserole was a favorite at our Master Gardener Intern Class lunch.
1 medium chicken, cooked, deboned, and shredded
1 can French style green beans, drained
1 can shoepeg corn, drained
1 can diced water chesnuts, drained
1 can cream of celery soup
1 can cream of mushroom soup
1 small onion, chopped
1 8 oz. carton sour cream
1 box Uncle Ben’s Original Long Grain & Wild Rice, cooked & drained
1 package Ritz crackers, crushed
1 12 oz. package Swiss cheese*, shredded
1 stick butter
Mix chicken, green beans, corn, water chestnuts, celery soup, mushroom soup, chopped onion, sour cream, and rice. Coat a 9×13 casserole dish with cooking spray. Pour half of mixture into dish and top with half of shredded cheese. Add remaining mixture and top with rest of cheese. Melt butter and mix well with Ritz crackers, sprinkle over top of casserole. Bake at 350 degrees for 30-35 minutes.
**Mozzarella Cheese may be substituted for Swiss**
Crazy Chocolate Cake is a quick and easy handed down recipe that Trisha’s mother used to make for an after school snack. When cool, frost with Crazy Chocolate Icing or top with whipped cream and a drizzle of chocolate syrup. Serve from the pan! There are no eggs or milk in the cake. After school snacks have really changed over the years!
Crazy Chocolate Cake
Mix the cake right in an 8×8 pan (It may be easier to use a mixing bowl and then pour into the ungreased or lightly greased pan). Combine the dry ingredients:
1 1/2 c. flour
1 c. sugar
1 t. baking soda
1/4 t. salt
4 T. cocoa
Make 4 dents in the dry ingredient mixture for the following:
4 T. salad oil
1 t. vanilla
1 T. vinegar
1 c. water
Mix until well blended and bake in a preheated 350 degree oven for 30 minutes.
Crazy Chocolate Icing
2 T. butter
1/4 c. cocoa
1c. confectioner’s sugar
1 T. milk (more if needed)
1/4 t. vanilla
Melt butter and stir in cocoa, place in mixing bowl. Beat in confectioner’s sugar, milk, and vanilla. Beat on medium for approximately 5 minutes or until smooth. Spread on cool cake.