It wasn’t until a friend of mine casually asked me what I had put into the chicken casserole that made it so creamy without making it greasy, that it dawned on me this is more an American than a European way of cooking. Using a concentrated soup as the basis of your casserole—turning it into a sauce like that—isn’t really common in Dutch cooking. Actually, it’s really uncommon. I love it, though. It’s tasty, easy and fast and you always get the same result.
This is a very old recipe that a lot of you probably still know from old church or community cookbooks. For those of you who don’t… you need to make this one, stat. It’s the ultimate stick-to-your-ribs type of comfort food.
To read more and view this delicious recipe from Kayotic Kitchen click on link: www.kayotic.nl