Emily Farris, author of Casserole Crazy: Hot Stuff for Your Oven, announced the dates for this year’s Casserole Crazy Parties. Emily divides her time between Brooklyn, NY and Kansas City, so she is hosting a part in each town. fun.
The Kansas City Party is on November 6th, at SCIONLab, details here.
The Brooklyn Party is on October 25th, at The Brooklyn Kitchen, details here. I’ve been to the Brooklyn Kitchen, they have a great space for this event. ( The Brooklyn Kitchen and its sibling, The Meat Hook, share space in Williamsburg, 100 Frost Street, well worth the trip to visit them )
Here is the Facebook Page for Casserole Crazy to keep updated on the events
We have attended the past 2 Brooklyn events, and i’m thinking this year I may actually try my hand at submitting a casserole. Have to think on this one .
Do you have any suggestions for me for my casserole entry? please let me know below:
Here is a video we did on Emily and her Casserole Crazy Party.
Cindy DeVore
September 3, 2010
Here’s a really easy, all-time hit with friends and family: “Contento Pollo Mexicano” (or Happy Mexican Chicken!). Start with
1 lb boneless, skinless chicken breasts
1 large garden fresh tomato
1/2 medium yellow onion
1 can Cream of Mushroom Soup (preferably Campbell’s)
1 can Cream of Chicken Soup (Campbell’s)
1 large block Pepperjack Cheese
1 can sliced black olives (optional)
1 large bag tortilla chips
Sour Cream (optional)
Preheat oven to 350 degrees. Boil chicken in a pot until cooked through. Reserve the boiled water. Cool and slice chicken or pull into strips. Place strips of chicken in bottom of glass baking dish.
Cut up the tomato into small inch-size chunks and place in a bowl. Cut half of the onion into bite-size slices and place in bowl with tomato. Add sliced olives if desired. Mix in both cans of soup (no water), and stir the mixture well.
Shred the block of pepperjack cheese and sprinkle 1/2 of the shredded cheese over the chicken in the baking dish. Spoon the soup/tomato/onion mixture over the chicken, and sprinkle the remaining shredded cheese over the top.
Slowly pour about 1/2 cup of the reserved boiled water over the mixture in the baking dish. With a knife, pull the mixture away from the sides of the dish so that the water runs down into the sides of the dish.
Bake dish at 350 degrees for 35 to 40 minutes. Serve with a dollop of sour cream and a big handful of tortilla chips. We like to use our dinner forks to pile the casserole mixture onto the chip before eating it! This is not a dish to eat politely! Cheers!