Absolutely! Here’s a heartwarming and nostalgic article based on your beautiful theme:
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# I Made My Mama’s Recipe Tonight for Dinner — One Bite In, I’m Instantly 10 Years Old Again
Some recipes aren’t just food — they’re memories.
Tonight, I pulled out an old, stained recipe card from my kitchen drawer — my mama’s handwriting still visible in faded ink — and decided to make the dish that defined my childhood. The moment it hit the stove, the house filled with that familiar, comforting aroma. And just one bite in, I was **instantly 10 years old again**, sitting at the kitchen table with bare feet swinging, waiting for seconds before I’d even finished my first plate.
There’s something magical about **mama’s cooking** — it wraps around you like a warm hug from the past. Here’s the recipe that brought me back tonight, and maybe, just maybe, it’ll take you somewhere special too.
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## Mama’s Classic Creamy Chicken & Rice Casserole
This dish is simple, hearty, and full of love. It’s not fancy. It doesn’t try to be. But it’s the kind of meal that fills your belly and your soul.
### Ingredients:
* 2 cups cooked shredded chicken (rotisserie works great)
* 1 cup uncooked long-grain white rice
* 1 can (10.5 oz) cream of mushroom soup
* 1 can (10.5 oz) cream of chicken soup
* 2 cups chicken broth
* 1/2 cup sour cream
* Salt, pepper, and a sprinkle of garlic powder
* Optional: shredded cheddar cheese, parsley for topping
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## How to Make It
### 1. **Preheat & Prep**
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
### 2. **Mix the Base**
In a large bowl, combine the rice (uncooked), both soups, sour cream, and chicken broth. Stir until well mixed. Add salt, pepper, and garlic powder to taste.
### 3. **Add Chicken**
Fold in the shredded chicken until evenly distributed.
### 4. **Pour & Cover**
Pour the mixture into your baking dish. Cover tightly with foil.
### 5. **Bake**
Bake for about 50–60 minutes, or until the rice is fully cooked and everything is hot and bubbly.
### 6. **Top & Finish (Optional)**
Uncover, sprinkle with cheese if desired, and bake for another 5–10 minutes until melted. Garnish with parsley.
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