I’ve always had a soft spot for comfort food, and Chicken Maranda is one of my all-time favorites. This classic dish is a staple in many households because of its simplicity and immense flavor. It’s the kind of meal that, once you’ve tasted it, it becomes a part of your cooking repertoire forever. The history of Chicken Maranda is as comforting as the dish itself. It’s a recipe that has been passed down through generations, lovingly prepared by grandmothers and mothers for their families. Originating from the Southern United States, it’s a testament to the deliciousness of simple, home-cooked food. The combination of tender chicken, creamy soups, and a golden cornbread crust creates a symphony of textures and flavors that’s absolutely irresistible. Preparing Chicken Maranda is a joy in itself. The process is straightforward and the ingredients are easy to find, making it a perfect dish for beginners in the kitchen. But even seasoned home cooks like me find pleasure in the simplicity of this recipe. It’s a reminder that sometimes, the most delicious meals are the ones made with love and care, not complexity. I love serving Chicken Maranda to my family and friends because it always brings warmth to the table and leaves everyone satisfied. So, why do I love Chicken Maranda? It’s the perfect balance of creamy, savory, and crunchy. It’s the nostalgia it brings with every bite. And most importantly, it’s the smiles it brings to the faces of the people I love. I can’t wait for you to try this recipe and experience the comforting magic of Chicken Maranda!
Ingredients
- 1 large chicken, cooked, skinned and deboned
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 small can Pet milk (same amount of regular milk may be used)
- 1 Tbsp. sage
- 1 pkg. cornbread mix
- 1 c. chicken broth
Baking Instructions
- Put chicken in large casserole dish.
- Spread chicken soup, celery soup and milk over chicken.
- Mix all these well with chicken.
- Mix remaining ingredients and add last for topping. (Can use cornmeal and egg with sage and chicken broth instead of packaged mixes.
- Add cornbread last.) Bake at 450° for 20 minutes or until bread is golden brown.
Calorie: 500
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Chicken Maranda Escapade
Alright, folks! Get ready to embark on a journey (not an adventure, mind you, we don’t do adventures here) that involves a chicken, two types of creamy soups, and a can of milk that has a pet’s name on it. No, we’re not assembling a petting zoo, we’re creating the culinary masterpiece known as Chicken Maranda!
The Chicken Chronicles
Once upon a time, there was a large chicken. A chicken so large that it took up residence in a casserole dish. Don’t worry, it was entirely voluntary. This chicken was cooked, skinned, deboned, and ready for a glorious transformation. I hope you’re ready too, because this is where the real fun starts.
The Creamy Conundrum
Now, I’m sure you’re wondering what the next step of this epic tale entails. Well, it involves cream of chicken soup, cream of celery soup, and Pet milk. I know what you’re thinking, “Pet milk? Is that safe for humans?” Rest assured, my friends, it’s not milked from your beloved Fido, it’s just a brand name that adds an element of surprise to our cooking journey. If you can’t find Pet milk, regular milk is a perfect understudy.
The Mixing Mayhem
You’ve spread the chicken soup, celery soup, and milk over our feathered friend in the casserpace. Now, it’s time for a bit of mixing mayhem. You’re not just mixing ingredients here, you’re blending worlds, creating a culinary galaxy in your casserole dish. Don’t be shy, mix it well. The chicken won’t mind, I promise.
The Sage Stage
This is where we bring in the sage. Not a wise old man, but the herb. Add a tablespoon of this magic dust, and watch it transform your dish from mere mortal to divine. If you’ve never experienced the magic of sage before, you’re in for a treat.
The Cornbread Conundrum
When you’ve got a package of cornbread mix in your hands, you’ve got power. This isn’t just any ordinary topping, it’s cornbread mix. This is the stuff dreams are made of. Seriously, I’ve dreamt of cornbread mix more times than I care to admit. Add it last, like the cherry on top of a sundae. You can also use cornmeal and egg with sage and chicken broth if you’re feeling particularly adventurous.
The Baking Bonanza
Now, the grand finale. Bake your masterpiece at 450° for 20 minutes or until the bread is golden brown. This isn’t just cooking, this is a form of art. The kitchen is your studio, the oven your canvas, and the Chicken Maranda your masterpiece.
The Final Reveal
When you pull that casserole dish out of the oven, and the aroma of Chicken Maranda fills your kitchen, you’ll feel a sense of accomplishment that only a foodie can understand. You’ve not just made a dish, you’ve created a story, a memory, a laugh. And that, my friends, is the true beauty of cooking.
And there you have it, folks! The journey of the Chicken Maranda, from humble beginnings to a grand finale. Now, go forth and create your own Chicken Maranda tale, and remember, in the kitchen, there’s always room for a little fun!
