Chicken Corn Soup Casserole




chicken corn soup casserole
Chicken Corn Soup Casserole 
A good portion of this month will be filled with ribbon noodles and casseroles. We’re continuing with this chicken corn soup casserole. Chicken corn soup is one of my absolutely favorite soups to eat in the winter. There’s nothing quite like coming in after being out in the chilly air to a nice warm bowl of chicken corn soup! As a kid, I remember how my Granny Griffy would make chicken corn soup every year on the first day of trout season. I remember walking in and seeing her cooking with a cigarette hanging out of her mouth and the ashes a mile long! My mom used to say that she felt like she needed to follow Granny Griffy around with an ashtray so that the ashes didn’t end up in the soup!
Now, I know that trout season is months away but I couldn’t help but share this recipe now. I don’t want to say that this recipe is comparable to Granny Griffy’s, mainly because of all of the memories attached behind it, but it’s very close! And it reminds me of her every time I eat it. Although, I don’t smoke, so there’s no chance of any ashes making it into the soup. Maybe that was Granny Griffy’s secret ingredient? ūüôā
This soup is warm and delicious. If you are hungry for chicken corn soup but don’t feel like going through all of the work of boiling the chicken, then this would be a great substitute. I actually made this even easier by cheating and buying a rotisserie chicken from the store. I boiled the noodles into the chicken stock. This gives the noodles a savory flavor and makes the casserole taste like you boiled a chicken on the stove. I shredded the carrots finely. You will want to do this as well as it serves 2 purposes. It allows the carrots to soften while the casserole is baking. Also, your children won’t taste the carrots but you’ll be happy that you were able to sneak some nutrition into the meal! I used this same technique with the onion. When you shred the onion it will have a soup-like consistency. This is fine! If you’d like more of a diced onion then you could certainly do that, although you may want to saute them a little bit before adding them to the casserole. Adding the cream of celery soup to the casserole adds an element of scrumptious flavor making it all come together in one delicious dish.
Chicken corn soup casserole 2 darker image





Buffalo Egg Salad

 

Buffalo Egg Salad

A while back my good friend Prudy, from Butter Basil and Breadcrumbs, posted a recipe for buffalo deviled eggs. After looking at her recipe, I am now a firm believer in LOVE at first sight. These deviled eggs look DIVINE; I can’t wait to try them! ¬†If you have yet to visit her blog, it is a must. She has so many amazing recipes that are sure to make you drool. (she is currently having technical difficulties with her site, but I will be sure to link the recipe as soon as she has it up and running)

 

Now let’s talk about my recipe, shall we?

I knew I wanted to make Prudy’s Buffalo deviled eggs, but I was having a lazy day. I didn’t feel like halving the eggs and scooping out the middles. Then, ¬†if I made it that far, ¬†I would have to whip out the old pastry bag to fill them up so they looked pretty. So I decided to recreate her recipe by turning it into an egg salad. Quick, easy, and delicious.

Also, if you are trying to go low-carb, but the family is not quite on board, then this is the perfect meal to make. You can roll yours in a lettuce leaf while still serving theirs on a biscuit. That’s what I call a win, win!

I hope you enjoy my¬†version of Prudy’s Buffalo Deviled eggs. P.S. I’ll be trying her recipe soon, and very soon!

Buffalo Egg Salad 

Ingredients: 

6-7 Hard boiled eggs (shell off and rinsed)

1/2 pound of bacon ( fried and crumbled)

1/4 Cup Mayo

2- 3 Tbsp. Buffalo Sauce (depending how hot you like it)

1/2 stalk of celery (diced)

Blue Cheese (optional, I used goat cheese because, I do not care for blue cheese)

Salt and Pepper to taste ( hold on the salt until you put the bacon in, as the bacon will add salt.)

Biscuits and/or Lettuce leaves to serve the egg salad on.

 

Directions: 

Finely dice hard boiled eggs and toss into a small bowl. Add mayo, buffalo sauce, celery, most of the bacon ( If you want you can add all of the bacon. I like to save some for the top of my sandwich.), salt & pepper. Mix well with a wooden spoon. Scoop on  biscuits or in a lettuce leaf and sprinkle with some blue cheese, or in my case goat cheese.

Buffalo Egg Salad 2

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive a commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission‚Äôs 16 CFR, Part 255: ‚ÄúGuides Concerning the Use of Endorsements and Testimonials in Advertising.‚ÄĚ

 

 

 

 

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