Remember The Casserole?

Ah, who could forget something so many of us grew up eating? I am a firm believer that the casserole will be the next hot restaurant item. Be it chicken and mushroom or tuna noodle, the casserole deserves a second audition.

The easiest casserole that is always amazing, I believe, is the afor-mentioned Chicken Casserole.

Begin by boning your chicken breast and adding your bones to your stash in the freezer. Next, slice your chicken into bite size strips. Place in a big bowl, you're going to be adding alot of stuff.

I say strips because cubed (square) chicken scares me. When was the last time you saw a chicken on a farm that was square? It's unnatural.

But anyway, take said chicken pieces and mix with 1 tsp paprika, some salt, and some pepper.

Now, add 1/2 cup frozen peas, 1 can cream of mushroom soup, 1 cup of long grain rice, and 1 cup water. Moosh together.

Spray a casserole dish (that is now usually referred to as a glass cake pan) with no stickem spray. Pour in the goo. Top with 12 oz frozen spinach, I like the kind in the bag as it is easier to spread, but i guess the box kind would work in a pinch. Now top with those crispy onions from a can. French's I believe they are called.

Bake 1 hour at 375 degrees.
This is important: Don't preheat your oven and don't open to check it. If you must see what is going on in your oven, turn on the light and look through the little window. That is why both of these features are present on 99% of ovens. Opening the door, even quickly, lets out 20-30 degrees of heat. Then your oven crankes up to raise the temp, then shuts back off. This is the main cause of uneven heating. Whether your heat source is in the top or the bottom of your oven, that side of whatever you are cooking is going to get more heat than it needs.
So... Shut the door and wait for the timer.