Author: Aaron

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Chicken Casserole

4 cups cooked chicken breast
2 cans cream of chicken soup
1 1/2 cup sour cream
2 cups Ritz cracker crumbs
1 stick margarine, melted
1 cup grated medium sharp cheddar cheese
2 Tbsp. poppy seed

Melt margarine and add cracker crumbs. Set aside. Mix soup and sour cream together. Put 2 cups chicken in long baking dish. Pour 1/2 of soup and sour cream mixture on top of chicken. Pour 1/2 of the cracker crumbs and sprinkle all of the cheddar cheese, plus 1 tablespoon poppy seed. Repeat a layer of chicken, soup mixture, poppy seed, and crumbs on top. Bake 20 to 30 minutes at 350 degrees. Can be made ahead and refrigerated.

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She Crab Soup

1 small yellow onion, finely diced
2 stalks celery, finely diced
4 ounces whole butter
4 ounces all purpose flour
1 pint heavy cream
1 pint water
2 pints whole milk
1 1/2 teaspoons salt
Several dashes hot sauce
1/4 pound crab roe
1/4 pound jumbo lump crab meat
1 bunch fresh chives, finely diced
1 bunch scallions tops, finely diced
Fine Sherry

In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabasco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.

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