They're Always Better The Next Day Anyway.....Served!

We have a pot of beans on the stove...dinner tomorrow and Wed...Just put a spatchcock chicken on the Kamado Joe...will freeze that for later use..Later this afternoon will do a Rotesserie chicken on the Weber grill for tonite.

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what else do y'all like to cook the day before serving?

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Meatball stew and chili. Beans look good.

Chicken salad like they used to serve at weddings.
When the bride’s mom and aunts would made chicken salad sandwiches and those little meat balls sitting in Jack Miller’s Sauce for a day or two before the wedding.

Fried fish, eaten cold straight out of the fridge. Better than fresh out of the frier IMO. Put it between some bread with some cocktail sauce and lettuce. Unreal.

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Not just beans but what else do y'all like to cook the day before serving?

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The wife's poppyseed chicken casserole. She cooks the chicken then shreds it in our stand mixer with the paddle attachment. And we usually take it straight from the mixing bowl and add in the sour cream, soup, and seasonings and into the oven. It always tastes better the next day when we have leftovers. We were cooking a large batch of chicken the other day. She was making this casserole, we were having chicken breasts for dinner, and she made chicken salad. So the poppyseed got all mixed together and we stuck it in the fridge instead of the oven. I put it in the oven yesterday afternoon, and sitting chilled for 2 days before cooking it was awesome. I'm going to have to get her to make a batch and just let it sit a day before we bake it.

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How about sharing that recipe please?

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She cooks chicken breasts in a covered pan on medium heat on the stove. Salt/pepper then put it in there. Adds a little beer to the pan so the chicken doesn't dry out any. Then we shred it in the stand mixer, but you could chop or slice it if you want chunky chicken casserole. We add some poultry seasoning, but not too much, and cream of chicken soup, sour cream, melted butter, poppyseeds, and stir it all together.

I don't have any exact measurements, as it is more of an eyeball it recipe. But I'll say in your typical 9x13 casserole pan, it is 2-3 chicken breasts, around 6-8 oz each, one large can of soup or two normal size cans, and about 8-12 oz of sour cream and a half stick of butter. You don't want it soupy, but you want to be able to stir it easily without it being too thick.

Bake it on 350-375 for about 20 minutes, then check it. You want to see it bubbling around the edges but not bubbling all over. Then you can top it with corn flakes or crushed ritz crackers if you want, and drizzle butter on top if you're doing that and put it back in until it slightly browns. She likes to have her rice on the side, I like to serve it right on top of the rice and stir it all together.

Tonight we ate those red beans I cooked yesterday. I intended to make homemade rolls but tossed some biscuits in the oven instead.





I sent some to my daughter's house for them tonight and froze the rest.