I can’t live without comfort food, especially when the temperatures are frigid. My mom used to make this chicken casserole at least once every two weeks in the winter. I loved coming home from school knowing how delicious supper that night would be.
My mom’s recipe called for regular canned soup, an envelope of onion soup mix sprinkled over top and white rice. Too much sodium and fat and very little fibre. I’ve changed to fat-reduced soups, swapped the onion soup for no-sodium seasoning and substituted brown rice for white to remake this dish into a healthier version of an old favourite.