Casseroles come hither

It’s cold weather season– at least after the huge thunderstorm and the 40 degree weather this past weekend, we’re *almost* certain summer is over. And that means a return to the best rib-sticking foods the world has to offer: casseroles. Who doesn’t love a a delicious, mixed up bunch of stuff in a cheesy or creamy or gooey or gravy-like sauce? Who can resist such goodness when the weather turns cold?

And so, it is with much love and only a slight bit of trepidation that I offer you– straight from my mom’s 1979 Holy Spirit Parish church cookbook, the recipe for Phyllis Healy’s Chicken & Rice Casserole:

Chicken & Rice Casserole

1 can cream of celery soup

1 can cream of mushroom soup

1 envelope of onion soup mix

2 cut up fryers (or 6 to 8 chicken breasts)

2 cups raw rice

2 cups white wine

Put the cream soups in the bottom of a 9×13 pan. Sprinkle rice and half of onion soup mix over the cream soups. Place chicken atop rice and sprinkle rest of soup packet. Pour wine over all. Bake at 325 for 2 hours, covered. Serves 6 to 8.