Fight Cabin Fever with Spring Fever Recipes

When March 1 appears on the calendar, I’m instantly ready for spring.  I want the grass to turn green, trees to bud and flowers to bloom … overnight!  I’m ready to play in the dirt, plant a few seeds in my garden and harvest the fruits of my labor.  I’m eagerly awaiting April, which is National Gardening Month.

So you can only imagine how disappointed I was to awaken Wednesday, March 9, to a Winter Wonderland.  I decided to get out of my funk by “bringing the garden indoors” and whipped up a Garden Chicken Casserole.  Like many of my favorite recipes, this one is easy to make and tastes delicious.  Add a loaf of fresh-baked Beer Bread with a Strawberry Spinach Salad and dinner is complete!

How do you fight Spring Fever?

Garden Chicken Casserole



  • 2 c. chicken broth
  • 2/3 c. sherry, divided
  • 1 package (6 oz.) long grain and wild rice mix
  • 1 small onion, chopped
  • 2 small carrots, grated
  • ¼ c. butter or margarine
  • 3 c. diced cooked chicken
  • 1 can(4 oz.) sliced mushrooms
  • 1 package (8 oz.) cream cheese
  • 2 c. (8 oz.) shredded American or Cheddar cheese
  • 1 c. evaporated milk
  • 1/3 c. evaporated milk
  • 1/3 c. grated Parmesan cheese
  • ½ c. sliced almonds



  1. Preheat oven to 350 degrees.
  2. In a medium saucepan, bring broth and 1/3 c. sherry to a boil.
  3. Add contents of rice package, cover, and simmer over low heat for 25 to 30 or until all liquid is absorbed.
  4. In a Dutch oven, sauté onion, carrots and mushrooms, mixing well.
  5. Place cream cheese, American cheese and milk in a saucepan; melt over medium heat, stirring until smooth.
  6. Add to a Dutch oven with remaining sherry, mixing thoroughly.
  7. Pour into a buttered 9x13 casserole dish.
  8. Top with Parmesan cheese and almonds.
  9. Cover and bake 35 minutes.
  10. Uncover and bake 15 minutes more or until bubbly.

NOTE:  Casserole may be refrigerated overnight before baking.  If refrigerated, increase baking time to 45 minutes covered and 15 minutes uncovered.


Yield:  about 8 servings
Photo from