If you’re looking for culinary extravagance, Glop is not for you. It is a simple, comforting down-home medley of flavors, baked in the oven. I refuse to call it a ‘casserole.’ It is Glop, and I love it. 
I’ve been eating Glop for years. The recipe came to me from my friend Bonnie, a wonderful home cook who seriously underestimates the beauty and goodness of Glop. It’s just rice, chicken, sour cream, mushrooms, white wine, onions, oh-so-many good things baked together in the oven, but you’ll want to curl up to a dish of it again and again and again. The Glop is that good.

2 whole chicken breasts
bay leaf, parsley, garlic, any other delights you’d like to taste with your chicken
1 large onion, sliced thin and sauteed in butter
8 mushrooms (baby portobello, button, whatever kind you want; I usually use a lot more than 8, though), sliced and sauteed in butter
1 cup sour cream
1/2 cup white wine (that you would be happy to drink)
1 can cream of mushroom soup (the most glamourous of ingredients)
1 cup long grain rice (uncooked)
salt and pepper (to taste)
Cook chicken with herbs and garlic (boil, roast, whatever you want); let it cool, then debone and shred chicken into bite-size pieces. Combine chicken with all of the other ingredients, mixing thoroughly. Put in greased baking dish and bake covered at 350 degrees for 1 1/2 hours. 
(P.S. I usually double the recipe so that I have a bunch to freeze.)

5 thoughts on “Glop”

  1. Inspired by your Glop, I just did my own “I don't feel like cooking and I am tired and hungry version,” certainly not as tasty as yours but I think it will do for this evening.My version involved opening several cans!: 3 cans of organic roasted, diced tomatoes, one can butter beans, one can garbanzo beans (chickpeas), one can sweet baby peas. All into a big pot.I then threw in two boneless, skinless chicken breasts and mixed everything – making sure the chicken breasts were submerged at the end. I “stewed” the chicken for about 20 min – used tongs to pull them out, shredded them and put them back in. Added premixed “country herbs,” fresh ground pepper, salt, garlic powder, and for good measure, a cup of leftover white rice from last night's dinner. It's now covered and sitting on the stove waiting for Andrew to come home from work, but I am tempted to dig in right now, coz it smells yummy. So, Maryellen, I thank you for the inspiration and I plan to try your for-real Glop sometime in the near future. First I want to make the chocolate baby cakes. – Brenda


  2. Have a lovely simple recipe for sauteed spinach, whole diced tomatoes, black beans and hearty rice .. is even better topped with shaved romano .. Saute entire bag rinsed dried baby spinach, add in diced tomatoes, tomato paste and 1 can rinsed drained black beans .. allow to simmer down .. add chicken stock (enough to keep mixture moist and to allow a slow simmer.) Remove from heat after everything appears gently combined (about 10 minutes.) Prepare rice, serve up glop with romano cheese and enjoy! mmmmm deliciouso!


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