Rustic Chicken Casserole

From Me

chicken tenders (or breasts cut into strips)
6-8 small potatoes, peeled, sliced
carrots (equal to potatoes), peeled, sliced
1 onion, diced
2-3 stalks celery, diced
4 cloves garlic, chopped
5 oz mushrooms, sliced

Sauce

1 can cream of mushroom soup
1 cup sour cream
milk

Topping

stale croutons or stuffing mix (1 package), stale croutons work really well here.
mozzarella or provolone (unsmoked) cheese

Blanch potatoes and carrots in boiling water for just a few minutes. Drain. Place in 9x13 casserole. Saute onion, garlic, celery and mushrooms in olive oil. Pour onto potato and carrots.

Make sauce. If you don't typically use cream of mushroom soup, then substitute any creamy soup base you may use. Use milk to make a pourable consistency. Pour sauce over vegetables.

Lay chicken on top of casserole. Top with crushed croutons and slices of cheese.

Bake at 350 until chicken is done. (This is why strips work better than large chicken breasts. That and you don't need so much meat per serving this way.)

Brown Sugar Chicken

from claudine

2 cups brown sugar

1 cube butter, melted

4 tbl ketchup

4 tbl mustard

4 tbl worcestershire sauce

a couple palmfuls of dried onion

1/2-1 tsp dried red pepper flakes (optional)

6-8 chicken breasts or a bunch of thighs

Stir together. It turns out to be very thick. Spoon and glop over the chicken in casserole dish. Sauce can be cooked and then poured over the chicken. 

Bake at 350 for 60-90 minutes. Frozen chicken longer, thawed shorter. 

Can be done in a crockpot but it's not quite as good, or so I've been told. The butter has a more pronounced flavor when roasted in the oven.