South Omaha Bohemian Cookbook

I sent my brothers an email asking them what their favorite childhood memories are from when we were kids. I didn't hear anything back so I assumed they were consumed with other things and forgot about it -- that was until yesterday. My sister-in-law Kasha sent a card in the mail with answers (brief but helpful answers) to my questions. My brother Chris and I share the exact favorite memories ... playing with toads on the sandy beaches at our cabin, skiing in Colorado, a love for our mother's enchiladas and holiday traditions (like the youngest goes first when opening gifts.

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A tradition in our family (from our Grandmother Marie) is to give each child when they get married the South Omaha Bohemian Cookbook. Here lie all the recipes my mother and grandma have used over the years ... meatloaf, chili, ambrosia salad, dumpling and sauerkraut recipes -- you name it -- they are in there (with the exception of the enchilada recipe my bother loves. That is on the back of the Old El Paso Enchilada Sauce can). Since my grandmother considered me a "spinster" because I didn't get married in my twenties, she bought me a copy in 1997. Often times I find myself searching the internet when the darn recipes is in the Bohemian Cookbook.  I remember at the same time, she bought my brother Chris one but then we discovered that his girlfriend at the time had my mother's cookbook (the one with all the sauce stains and notes). Unfortunately, he didn't get the cookbook back which sucks.

Though I love the Bohemian Cookbook chicken and rice recipes, waiting two hours to back isn't my style. My family loves this recipe and it's become a staple in our house.

Cheesy chicken and rice casserole (via www.campbellkitchen.com)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup  (Regular, 98% Fat Free or Healthy Request®)

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

2 cup frozen mixed vegetables

4 skinless, boneless chicken breast half  (about 1 pound)

1/2 cup shredded Cheddar cheese

• Heat the oven to 375°F.  Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.


• Top with the chicken. Cover the baking dish.


• Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.