A lady gave my Mother this recipe in 1953 and it has been a family favorite ever since.

 

A Lady Gave My Mother This Recipe in 1953 — And It’s Been a Family Favorite Ever Since

Some recipes come from glossy cookbooks or cooking shows. Others come handwritten on aging index cards, passed across porches, tucked into church bulletins, or shared during small-town conversations over coffee. This recipe? It came from a lady who gave it to my mother in 1953 — and from the very first bite, it became a part of our family story.

It’s simple, comforting, and made with the kind of love and care that defined cooking in those days. No shortcuts. No fancy ingredients. Just real food and time-tested flavors. And all these years later, it's still the dish that disappears first at every family gathering.

---

🕰️ A Recipe with History

Back in 1953, my mother was a newlywed, living in a small town where neighbors shared recipes like they shared sugar — often and without hesitation. One afternoon, a kind woman (whose name is sadly lost to time) handed her a neatly written recipe. It was for a humble, hearty dish — the kind that made you feel at home with the very first bite.

My mom tried it that very night, and according to family legend, my dad asked for seconds... and thirds. From that moment on, it became the dish. Over the years, it made its way to Sunday dinners, potlucks, holiday tables, and rainy-day lunches.

---

🍽️ The Recipe: Classic Old-Fashioned Chicken Casserole

(Passed Down Since 1953)

Ingredients:

• 2 cups cooked, shredded chicken

• 1 can cream of mushroom soup

• 1 can cream of chicken soup

• 1 cup sour cream

• ½ cup milk

• 1 small onion, finely chopped

• Salt and pepper, to taste

• 1 sleeve buttery round crackers (like Ritz), crushed

• ¼ cup melted butter

---

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

2. Mix the base: In a large bowl, combine the shredded chicken, both soups, sour cream, milk, chopped onion, and season with salt and pepper. Stir until everything is well mixed.

3. Pour into the dish: Spread the mixture evenly in the prepared baking dish.

4. Make the topping: In a small bowl, combine the crushed crackers and melted butter. Sprinkle evenly over the top of the casserole.

5. Bake uncovered for 30–35 minutes, or until the top is golden and the casserole is bubbling.

6. Let it sit for 5–10 minutes before serving.

---

💛 Why It Still Works Today

• Comfort food at its finest – Creamy, savory, and satisfying.

• Perfect for feeding a crowd – It doubles beautifully.

• Easy to prep ahead – Just assemble, refrigerate, and bake when ready.

• Budget-friendly – Uses simple pantry staples.

• Full of nostalgia – It tastes like Sunday dinners and handwritten recipes.

---

📝 The Legacy of a Shared Recipe

It’s funny how one recipe — shared by a kind neighbor over 70 years ago — can become a thread that ties generations together. This casserole has been served on everything from TV trays in the '60s to modern holiday tables, and it always brings that same warmth and familiarity.

We may not know the lady’s name, but her kindness lives on in every bubbling dish that comes out of the oven. And now, if you make it in your kitchen, the story continues.

---

🧡 Final Thoughts

Not every recipe needs to be gourmet. Some just need to be loved. This one has been cherished since 1953 — and it’s proof that the best recipes aren’t always the most complicated. They’re the ones you pass down, serve with pride, and remember forever.

So from my family to yours — I hope this dish brings as much comfort to your table as it has to ours for the past seven decades.