Day 9: Aunt Carol's Yummy Chicken Casserole & Honeyed Citrus Nut Salad

Food + Family = Comfort. This casserole has stuck in my mind ever since I ate it almost two years ago. Traveling to my cousins wedding in Hilton Head that May was like a flash back in time. I flew into Atlanta by myself where my parents picked me up at the airport. We drove that familiar drive from Atlanta to Macon, GA, where my aunt, uncle and cousins live. Growing up, we'd make that trip several times a year. I used to have that road memorized.

Walking through the front door, memories rushed back of summers spent with cousins, family Christmases and the infamous Boy Scout Jamborees. And then there was the smell. Yummy casserole in the oven. For that night I wasn't the wife or mom, I was back to being the daughter and niece. We all gathered around the table in the dining room just like we did as kids, and Aunt Carol served us dinner.

Aunt Carol's Yummy Casserole

Grocery List:

• 1 pkg. boneless skinless chicken breasts (3 to 4 breasts)
• 1 can French green beans, drained
• 1 pkg. wild rice cooked (I used Uncle Ben's microwave-in-a-bag wild rice)
• 1 can reduced fat cream of celery soup
• 1/2 cup reduced fat mayonnaise
• 1/2 cup water chestnuts, sliced
• 1 1/2 cup shredded Cheddar cheese
• Paprika

Optional:

• 1 med onion, chopped
• 2 tbsp. pimientos, chopped

Directions:

• Preheat oven to 350 degrees.
• Sprinkle chicken breasts with salt and pepper to taste. Place on baking sheet with non-stick aluminum foil. Bake for 15 minutes (Make sure chicken is baked through. No pink in the middle). Chop chicken into small cubes.
• Combine all ingredients except paprika.
• Place in 3-quart buttered casserole dish (can use non-stick spray too).
• Sprinkle with paprika on top.
• Bake 45 minutes to 1 hour until the top is slightly browned.

Honeyed Citrus-Nut Salad

Grocery List:

• 1 bunch of red leaf lettuce (or any mixed greens)
• 1 11 oz. can mandarin oranges, drained, or substitute with fresh strawberries, sliced
• 1 tsp. fresh chopped parsley
• 2 to 4 tbs. honey
• 1 (4 oz.) pkg. slivered almonds or chopped pecans
• 4 slices of bacon, fried and broken into pieces (optional)

Directions:

• Gently toss lettuce, fruit and parsley. Heat honey in skillet; add nuts and toss until browned. Cool and sprinkle over salad. Toss with Poppy Seed Dressing and sprinkle bacon pieces on top if desired.

Poppy Seed Dressing:

• 1 1/2 cup sugar
• 2/3 cup vinegar
• 2 tsp. salt
• 2/3 cup vegetable oil
• 3 to 4 tbsp. poppy seeds

Directions:

• Combine all ingredients, except oil and poppy seeds, in blender. Add oil and poppy seeds. Mix 2 minutes. Chill. Will keep for several months in the refrigerator.