Swiss 'n Chicken Casserole
This appears to have come from a magazine in the early '90's. I'm happy to try this recipe and use more of the Miracle Whip that I bought for the Mexican Casserole recipe. But there are several parts of this recipe that will not agree with the other two people at my dinner table. Since there are only 3 of us I decided to cut the recipe in half. But then I decided to make three separate containers to try to appease all the palates.
So I exercised all my math skills while making this. First I figured if a full recipe goes in a 2-qt. dish I needed the equivalent of 1-qt. 2 cups in a pint, 2 pints in a quart so 4 cups worth of baking dish. To make sure I had enough room to mix things around I used two 2-cup dishes and one 4-cup dish. When I halved an ingredient then I divided that half by four and put two portions in the larger dish and one portion in each of the smaller dishes or left it out entirely.
So, I boiled three boneless, skinless chicken thighs and chopped them up. I put one cup in the large dish and a 1/2 cup in each of the smaller dishes once the chicken was good and cool. While it was cooking and cooling though, I prepared other parts.
2 c. sliced celery - sliced? How about chopped? I almost never buy celery so I actually looked at buying a container of pre-chopped but I just couldn't pay the over-inflated price so I bought the whole celery and chopped it myself. 2 cups halved is 1 cup. I put 1/2 cup in the large dish, 1/4 cup in a small dish and left it out for the kid with sensory issues who doesn't like slimy food and thinks cooked celery is slimy.
1/4 c. chopped onion - half of 1/4 is 1/8. 1/8 cup is 2 TBSP. I put 1 TBSP in the large bowl, 1/2 a TBSP in the small bowl with celery and left it out of the other bowl.
2 c. (8 oz) shredded Swiss cheese - so half of 2 c. becomes 1 c. but only using 1/2 c. since large bowl doesn't eat cheese. 1/4 c. in each of the small bowls.
1 c. Miracle Whip light - becomes 1/2 c. which is 8 TBSP so 4 TBSP in large bowl and 2 TBSP in each of small bowls.
1/2 c. milk - becomes 1/4 c. which is 4 TBSP so 2 TBSP in the large bowl and 1 TBSP in each of the smaller bowls.
1 tsp salt - becomes 1/2 tsp so 1/4 tsp in large bowl and 1/8 tsp in each of smaller bowls.
1/8 tsp pepper - becomes 1/16 tsp which I wasn't even going to mess with so I just did a big shake on each of the small bowls and two big shakes on the large bowl.
2 c. croutons - I was happy to find that the grocery store had a B1G1 on croutons. This is not something I normally have in my pantry but they are fun on a salad from time to time. I waited until just before it went in the oven to put these in the bowls so they didn't become stale or soggy since I did the prep one day ahead and refrigerated overnight. I will put 1/2 c. in the large bowl and 1/4 c. in each of the other bowls.
1/4 c. walnuts, toasted - becomes 1/8 c. walnuts but I think I'm the only one who wants nuts in my food so I'm going to put 1/2 a TBSP in my bowl only. I'm going to toast them on a small piece of foil while the oven pre-heats. If I didn't already have walnuts I probably would not have bought them for this recipe because I think they are expensive but sometimes H.E.B. runs a combo loco that provides free walnuts so I have several small bags on hand.
It actually tasted better than that. I was the only one who had all the ingredients in my bowl.
The kid had only cheese, chicken, croutons, miracle whip, salt, pepper and milk. He wasn't impressed but that doesn't mean much.
The husband had everything except cheese and walnuts. He didn't like it either.
I found the swiss a little strong but when I tried the bowl without the cheese I found the swiss was necessary to temper the tang of the miracle whip. Without the cheese it was a little too tangy.
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