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.)