I'm about two hours into a burn on my Progress Hybrid. Recently went from a cat burn to a secondary burn. Stovetop temp still around 400, flue 540. I just prepped a chicken casserole, put it in a white Corning oval casserole dish with a glass top. Placed my oven rack on top of my PH, and put the casserole directly on that. Hoping the air above the stove is hot enough to keep the casserole at about 325. We'll see how it cooks. I have had great success doing this with other food, using the stove top as an oven. I often make a sort of oven for the food by wrapping the pan in foil loosely. Have not done that this time.
I took the casserole off the stovetop at 3:00. It was well done at that point and I didn't want it to cook more. Could have been eaten earlier. Just rewarmed it a bit and had it for dinner. Love not paying HydroOne for power to cook. Very, very seldom use my electric oven in the winter. Just fashion ways to bake or roast on the cooktop of the PH. But with an oven rack, anyone can cook on top of any stove that has a flat surface for placement of the rack.
You know sherwood, we believe you did this, but rules are rules...........(ok, not really a RULE, but we REALLY like pics)
OK. Well, the casserole is long gone. Will take a picture next time, I guess. I do a lot of photography, just am not in the habit of posting pictures to the internet. Guess I have to start. Recipe for Chicken Casserole: (to fill oval corning casserole; double if use lasagna pan.) Cook some chicken breasts, steam some broccoli. Combine in a bowl 1 can cream of chicken soup, 1 can milk, a few ounces of orange juice, 1-2 T mayonnaise, grated parmesan and/or romano cheese (maybe 1/2 cup - anywhere from 1/4 to 1 cup), bread crumbs -enough to make the mix spread well and not run down through the chicken and broccoli, but not enough to make it dry after baking. Put broccoli in casserole, cut and spread over bottom; cut chicken and spread on top of broccoli. Cover all with creamed mixture. Sprinkle top lightly with grated cheese, then lightly to cover with bread crumbs. Bake in oven uncovered at 325 or covered with glass or foil on top of oven rack on top of wood stove, til bubbling and/or smells cooked. Serve with rice. I mix about a cup and a half of white rice and 1/2 cup of a mix I make of wild, red, and brown rice. Can cook that earlier on top of wood stove and warm during final stages of casserole cooking, or cook in Microwave at 70% power for about 20 minutes. Use double amount of water as rice. Variations: Sprinkle fresh or defrosted frozen peas on casserole when serving (my favorite). Replace broccoli with asparagus (excellent), brussel sprouts, corn, peas or beans. Can also do half one veggie and half another, according to preferences of persons consuming.... Substitute mozzarella for parmesan. Easy to prep ahead, freezes really well in portion bags for quick meals later, is excellent second day spread on bread and toasted on stove top, in toaster oven, or broiled in oven. Sometimes I toast the bread lightly first, then spread the casserole and toast or broil. (Ski Doos out on the lake and the dog is going crazy)
Yes, it is, courtesy of my draft. But, 200 degrees cooler than it was up to three weeks ago when I installed my FLue damper. That flue temp is with the damper running completely closed from the beginning of the burn, 80 % of flue blocked by damper. Don't believe there is a reasonable way to further reduce my draft. Impressive that with the draft before flue damper installation I had no problem controlling the stove. I realize that now.Idiot not to have installed the damper three years ago. This morning with the bitter cold thinking about how much heat I lost up the chimney last winter....how much wood I wasted....
OK sherwood, I hope you don't mind or think I'm trying to one-up you, but I just couldn't take this thread without pictures any longer. BTW I've got an uncle named Sherwood, cool name. My wife is celiac so I had to modify your recipe a bit, plus I added a few extras. Sautéed boneless chicken breast with a little garlic and herb seasoning in olive oil. The cream of chicken soup is a no-go for my wife, so I made an approximation by thickening some homemade chicken stock with some cornstarch in milk, then I added a little sour cream and pepper. I added a few extra veggies in addition to the broccoli some carrots, shrooms, snow peas and scallion, my mother always told me to try and eat something of every color everyday. Here we are all prepped and ready for assembly. No bread crumbs for my wife either, so I used corn flake crumbs. On the stove for a couple of hours, my stove is in the basement, so it's not real pretty. I put a pan underneath to catch any drips. I used the rest of the chicken stock to cook the rice. Everything is done. Yum! Perfect for a wicked cold day.
Dave, I use different veggies too, summers, when there are lots in my gardens. This has always been a favorite recipe with my children. My son and his wife have both found they have cannot eat wheat. I will forward your variation to them. I'm sure it will be tried. Looks yummy. Fundamentally, it's a really good recipe, and easy to vary with success. I sometimes put saffron in the rice, for instance. And I sometimes cook it in chicken broth, or add the water I use to steam the vegetables to the other water for cooking the rice. Another thing that is nice about the recipe is that it is easy and quick to make and to cook, and can be stretched really far if necessary, so is great if guests show up unexpectedly. And, as you did, one can adjust the recipe to accommodate allergies and food preferences. I don't feel up-staged and am pleased you were inspired. Nice pictures. I guess I really better have my camera out next time I decide to post a recipe!
