Weekday Gumbo

Now that the weather is turning cooler, it's time to bring out the warm, gooey casseroles from a 1960's Daughter's of the Nile cookbook that of course I have touch up with a little modern ideas.  Cook the entire batch and freeze half for later in the winter when you really don't feel like cooking.

From 'We'll Diet Tomorrow Volume II' Cookbook:

Chicken Gumbo Casserole

3 T butter

1 C onions, chopped

1/2 C green peppers

1 t Worcestershire sauce

1-2 cans Chicken Gumbo Soup (we used Progresso)

1 can boned chicken (or rotisserie) 

2 C cooked rice (recipe called for Minute Rice, but we'll leave that alone - see my post about perfectly steamed rice and only cook for 15 minutes)

1. Melt butter in skillet and add onions and green pepper.  Cook until brown.

2. Add rest of ingredients and mix well.

3. Pour into a large casserole dish.

4. Bake at 350 for 20-30 mins.

Family Factor: we were very surprised!
Time Factor: pretty quick - good throw in the oven weekday meal
Stomach Factor: can make it what you want