There are probably some confusing conversations when this family gathers: In Westminster, three Watkins brothers – Ed, Jack, and Bill – married three young lasses named Betty. I suppose the feeling was that if one Betty Watkins were good, three would be even better.
Our recipe today is from Betty Land Watkins (Mrs. Ed) who has been a member of Westminster First Baptist Church for 53 years or so. Westminster First Baptist is in the Beaverdam Association, and Randy Keasler is the pastor.
Her sisters-in-law are Betty Brockman Watkins (Mrs. Jack) and Betty Palmer Watkins (Mrs. Bill).
Our Betty Watkins, a native of Seneca, worked with the Oconee County school department for many years before retiring. In Westminster, her husband Ed worked with his father in his hometown grocery store – which Ed later bought and operated for most of his adult life. When he retired, he closed the store.
The Watkinses have two children. Their daughter Kay and her husband Tommy Binvrim live in Rocky Mount, N.C., and have four children: Anna Joy, Sara Grace, Thomas, and Lily Hope.
Their son Edward lives in Denton, Tex., where he is a professor at North Texas University. His children are Grant and Amelia.
Both Betty and Ed are members of Sunday school classes at Westminster First. She attends the Agnes Morgan class, taught by Agnes Morgan, who is retired from the missionary field. Betty was formerly chairman of the church’s social and benevolence committees. She is active in her garden club, which is more like a civic club, she explains, because the club does a lot of community projects. She is also a regular and enthusiastic player of duplicate bridge.
Betty was given this recipe by her daughter Kay. I have baked it twice and both times it was enthusiastically received. Some cooks disdain anything make with Velveeta or with canned soups, and although I, too, like fresh, natural ingredients, I have eaten some good foods made with those two items. This is one of them.
There are probably a hundred recipes named “Chicken Casserole,” so remember which one this is. We thank Betty for sharing her recipe with us, because it is a good choice when you’re having a large number of guests. You can assemble this dish the day before, cover it with foil, put it in the refrigerator, and cook it the next day. Your whole family, and friends, will enjoy this dish for … Sunday Dinner.
Chicken Casserole
4 chicken breast halves, cooked and cut into bite-sized pieces (3 cups)
1 medium onion, diced
1 teaspoon vegetable oil
1 pound Velveeta processed cheese, cut into chunks
7 ounces vermicelli or spaghetti, cooked
1 10¾-ounce can cream of chicken soup, undiluted
1 14-ounce can diced tomatoes with green chilies
¼ to ½ cup sweet red or green peppers (optional)
Bread crumbs, crushed cornflakes, or tortilla chips
Cook the onions in the vegetable oil until soft. Set aside.
In a large skillet put the Velveeta, tomatoes, soup and chicken, and cook slowly until the cheese melts. If the mixture is too thick, add ¼ to ½ cup of milk.
When cheese is melted, add the onion, spaghetti and peppers (if used). Mix well and pour into a large baking dish and sprinkle with the crumbs. Bake at 350 degrees for 25-30 minutes or until bubbly in the middle. Serves 10.