Chicken and Worms Casserole

My Famous (and Slightly Misnamed) Chicken and Worms Casserole

Let me tell you a story about a dish with a name that's less than appetizing, yet a taste that's guaranteed to win over even the pickiest eaters. My "Chicken and Worms" casserole. Yes, the name is a bit of a disaster – a legacy from my uncle and dad, whose penchant for playful (and sometimes questionable) nicknames is legendary in our family. But don't let the name fool you; this dish is a crowd-pleaser, a guaranteed hit at any potluck, church supper, or family gathering. I've made countless versions over the years, adapting it to suit different tastes and dietary needs. It’s a dish that’s flexible, fun to make, and always satisfying.

The origin story? Well, it’s a bit fuzzy, lost somewhere amidst family gatherings and chaotic kitchen experiments. But the essence remained the same: creamy, cheesy, comforting. The base is a classic combination of cream of chicken soup, chicken broth, and tender shredded chicken, all bound together with a tangy mayonnaise base. The "worms" – they’re actually chow mein noodles, adding a delightful textural contrast to the creamy filling. And then there are the delightful additions: crunchy cashews for a touch of nutty sweetness, juicy olives for a briny bite, and sweet pimentos for a pop of color (or a sauteed red pepper for those who prefer it!). It’s a delightful dance of textures and flavors; you have the creaminess of the sauce, the crunch of the noodles and cashews, and a subtle sweetness that cuts through the savory elements. To top it off, there’s the satisfying crunch of crushed Ritz crackers, browned to golden perfection, adding a beautiful finish to the casserole.

Over the years, I've made countless tweaks to the recipe. For instance, I frequently omit the ripe olives, especially if I'm serving it to younger children. Sometimes, the cashews get left out as well, depending on the preferences of my guests. The beauty of this recipe is its adaptability. You can substitute ingredients based on what's available or what your family prefers – swap out the cream of chicken for cream of mushroom, add different vegetables for extra color and nutrients, or even incorporate some leftover cooked chicken from another meal for a quick and easy dinner solution. The core elements, however, remain consistent: that wonderful creamy base, the textural contrast of the noodles, and the satisfying crunch of the topping. The result is a warm, satisfying dish that’s perfect for any occasion, from a casual weeknight dinner to a special family gathering. It's a dish that evokes memories, laughter, and the warmth of shared meals. It's more than just a recipe; it's a tradition, a comforting hug in a casserole dish, a testament to the simple joys of family and food.

Ingredients: (Remember to adjust quantities based on your needs!)

• 1/2 cup mayonnaise
• 1 teaspoon onion powder
• 1 cup cashews (optional)
• 1 bag chow mein noodles
• 1 can cream of celery or chicken soup
• 1 can chicken broth + 1/2 cup evaporated milk (or more, to taste)
• 1 1/2 - 2 cups shredded chicken
• 2-3 stalks celery, chopped
• 1 can ripe olives, sliced or chopped (optional)
• 1 jar pimentos, drained, or 1 sweet red pepper, chopped and sauteed
• 8 ounces mushrooms, sliced or quartered, then sauteed
• 1/2 sleeve Ritz crackers, crushed
• 1 tablespoon butter

This recipe is a testament to the simple pleasures of cooking and sharing food with loved ones. It’s a recipe that's evolved with my family, adapting to our changing tastes and preferences. It’s a dish that’s as comforting and familiar as a favorite blanket, and a reminder of the simple joy of gathering around a table, sharing stories and laughter over a delicious meal. So, despite the slightly questionable name, I encourage you to give "Chicken and Worms" a try. You might just find it becomes a new family favorite!

Step-by-step

• Combine mayo, broth, milk, onion powder and soup with a whisk.
• Add noodles and stir to cover.
• Sautee mushrooms and red pepper (if using).
• Stir in ripe olives, pimentos (if using), and cashews.
• Add mushrooms.
• Pour into a PAM-sprayed 2 qt. casserole.
• Sprinkle with crushed Ritz and dot with butter.
• Bake in 350* oven for 30-35 minutes.