Sunday Night Dinner: Casseroles and Bread Pudding

I received both these recipes from my awesome friend Rebecca S. who is probably the best dinner hostess ever! Every time we ate at her house Larry would ask me to get the recipes! The bread pudding is especially delicious! Thanks Rebecca for always sharing your recipes with us, but more importantly, for inviting us over to eat your delicious cooking!


Ritz Chicken Casserole -slightly adapted

2 c. chicken - cooked and cubed

4 c. cooked rice (I cook my rice in chicken broth instead of water. I think it adds a little more flavor)

1 can Cream of Chicken Soup

1 (8 oz) carton sour cream

1/2 c. milk

Salt and Pepper to taste

1 sleeve Ritz Crackers - crushed

3 Tbs. margarine or butter - melted

3 Tbs. poppy seeds(optional)

Spray an 8x8 baking dish with Pam.(This will completely fill an 8x8 dish to the top. If you want a thinner casserole, us a 9x13 sized dish.) In a bowl combine rice, soup, sour cream, milk, salt, pepper and chicken. Spread in pan.

Melt butter in a bowl and stir in the crushed crackers until coated. Sprinkle over top of chicken mixture. Sprinkle poppy seeds on top of crackers.

Bake, uncovered, at 350 until bubbly, about 30 minutes. (Less if rice is hot from just being cooked.)

Bread Pudding and Sauce

(sorry the picture's kind of dark.)

1 1/2 c. white sugar

4 eggs, beaten

1 1/4 c. heavy whipping cream

1 1/2 c. milk

1/2 c. butter, melted

1 1/4 lb white bread, torn or cut into chunks(about 1 large loaf. I use Wonder, or something similar)

non-stick spray

1 c. caramel sauce(recipe below)

In a large bowl combine sugar, eggs, cream, milk and butter. Mix well. Fold in bread. Put into a sprayed 9x13-inch pan. Pour caramel sauce over the top (the original recipe said to use 1/2 c. sauce, but I like to use 1 cup). Bake at 350 for 1 hour, rotating pan half-way through.

Caramel Sauce - This is the original sauce recipe I have, but I think I usually double it. We like to have extra to drizzle on top, or on ice cream).

1/2 c. white sugar

1/2 c. brown sugar

1/2 c. butter

1 c. corn syrup

1 1/3 c. heavy whipping cream

In a medium saucepan, over medium heat, combine sugars, butter and corn syrup until liquid and smooth. Remove from heat and stir in cream.