Flipping through my recipe file the other day, I ran across a recipe card penned in my mother’s hand entitled “Bereavement Casserole.”  I had to chuckle – it got me thinking about how down here in the south . . . food is a part of everything!  When there is an occasion to celebrate – birthdays, baptisms, weddings, baby showers – we throw a party!  Other events in life also require a meal delivered to the doorstep of a friend in need – surgery, illness and a death in the family.

Bereavement casserole is THE casserole that my mother and her sisters make and bring to everyone in need!  It is comfort food at its best.  It can be prepared in a jiffy.  And, it can be easily frozen, thawed and warmed by the recipient.  It goes well with a salad and rolls.

So, the next time you need to serve some comfort food to a friend in need, try “Bereavement Casserole.”

Chick “A”

Ingredients

1 (6 ounce) package long-grain and wild rice

2 ½ cups chicken broth

1 medium onion, chopped

½ cup chopped celery

Butter

4 cups chopped chicken

1 (10 ounce) can sliced water chestnuts, drained

1 (4 ounce) jar pimientos

1 (6 ounce) can mushrooms, drained

1 (10 ¾ ounce) can cream of celery soup, undiluted

1 cup mayonnaise

2/3 cup crushed potato chips

Paprika for garnish

Cook rice in chicken broth until done and set aside.  Sauté’ onion and celery in butter.  Mix chicken, rice, onion, celery, water chestnuts, pimientos, mushrooms, soup and mayonnaise in large casserole dish.  At this point the casserole can be refrigerated and baked later.  Sprinkle with potato chips and paprika.  Bake at 350 degrees for 30 minutes.  Serves 8.