What's Cooking Wednesday - Chili Swiss and Chicken Casserole

There are lots of foods I love, but consider them to be too much work for me to make myself. Things like cabbage rolls, chicken wings and chili. So what I have done is gone out into the world and hunted down people* who make these things really well. Then I hang around and act very sweet and friendly until they can't help but cook these dishes for me. It works, or rather it has worked, like a charm. The big problem with this approach is I'm really kind of bound by the whims of these people. For some reason they'll onlly make me cabbage rolls (for example) when they feel like it. It doesn't matter I might like to have them tonight. I guess that would be the difference between being a mooch and having a personal chef. So after learning how easy it was to make stew (something else I had previously thought was too complicated to attempt) I thought I would turn my hand to chili. Now I know how makes the best chili, but how was I going to get him to give up the secret recipe? Easy, I called and inquired about what kind of beans were used and that opened the floodgates. I hurriedly scribbled down the instructions before the chili master changed his (or was it a her) mind. Now the chili master is an unwilling follower of my blog and his (or was it her) final instructions to me were..... "I don't want to see this on the internet." So since rumer has it that the chili master used to have a job breaking knee caps there will be no chili recipe here. I will tell you that it I had made a top secret chili recipe it may have been pretty easy. It may also have tasted pretty good. It couldn't have been as good as the chili master's but good enough for a first attempt. If I had made it.

* It's the same 2 person cooking team that makes all that stuff for me. Maybe I'm over working them.



And now back to our regularly scheduled program.

This recipe is probably all kinds of bad for you. It tastes so good that it must be off the charts bad for you. For that reason I don't make it very often, but when I do it doesn't stick around for long.



Chicken and Swiss Casserole

4 cups chopped cooked chicken
2 cups croutons
1 1/2 cups shredded swiss cheese
1 cup sliced celery
6 tbsp Miracle Whip
3/4 cup milk
1/4 cup chopped onion

Preheat oven to 350 degrees. Mix all ingredients together. Spoon into a 2L casserole dish.

Bake, uncovered for 40 minutes or until heated through.

Recipe Notes: So how is that for super easy? It's great for leftover chicken or turkey. I have made only one chage and that is the celery. I mean come on. Celery? Doesn't this recipe scream out for mushrooms? I have never made it with celery, always with 'shrooms. Tres yummy. Also if you don't have Miracle Whip I have substituted mayo with no problems. For the croutons I use caesar flavoured ones. That's it. Easy peasy lemon squeezy. As always feel free to adjust to your own tastes. Maybe try throwing in a handful of chopped ham, it would be like a cordon blue casserole. Or bacon. Everything's better with bacon. Switch up the cheese if you're so inclined.

Enjoy!