Chicken Casserole My Mother Found Because of an Army Connection

Scentsy salutes the military 9/1/10

Here's a recipe my Mother used to make us when we were growing up. It's from my Mother's friend Joyce she met when they were neighbors as young Mother's and when their husbands were in the army together.

It was a favorite of ours growing up and now my children enjoy this simple casserole also. I hope you will too.

Joyce's Chicken Casserole

1 *chicken cut in bite size pieces

1 can campbell's onion soup

2 cup chicken stock

3/4 sq. butter

1 cup rice

Mix all together.

Bake at 350 degrees for 1 hour.

A 3-1/2-pound whole *chicken will yield about 3 cups of diced cooked chicken.  Generally, 3/4 pound of boneless skinless chicken breasts will yield 2 cups of cubed cooked chicken. Allow about 1/4 to 1/3 pound of boneless chicken per serving. 

Syrup inspired by Scentsy's Black Raspberry Vanilla Scent

Our neighbors shared their raspberries with us.  My hubby made fresh raspberry vanilla syrup for our French toast from them. It tasted and smelled so great! 

Lol -- He says he was inspired by Scentsy's Black Raspberry Vanilla scent.  It's one of their most popular scents.  

I've had several requests for his recipe, but it's been hard to corner him long enough to recreate his recipe. 

I know he strained the raspberries, used real vanilla and agave was his sweetener vs. sugar.  When I asked him about his recipe, as I expected, he just made it up on the fly.   Since he was making it low carb he used ingredients you may not have on hand like xantham gum to thicken it.