cold winters + cozy kitchens = lots of cooking. I tend to make batches of chicken stock on winter Sundays. It's easy and the rewards are endless. But, photos of stock are muy boring. Hence, the picture of the Andes which has nothing to do with stock.
I'm not writing this about stock because there are a hundred million recipes for stock. This is for the dear chicken's sake and I hate losin a chicken.
I made stock as usual but took the chicken out when the chicken was cooked through but still moist. I shredded the meat, threw the bones,skin, and three whole cloves of garlic back into the stock pot. Simmered for another hour. It was perfect.

I used the shredded chicken for an oldie but a goodie: chicken-sour cream casserole. Casseroles are making a comeback.

1 whole chicken, boiled in stock and shredded (about 3 cups)
1 can of cream of mushroom soup
1 cup sour cream
1/4 cup of homemade chicken stock
2 cups of spinach (wilted and soaked of water = about a 1/2 cup of spinach)
1 sleeve of Ritz crackers, crushed
4 tbsp butter
1/4 cup of fresh diced chives

Mix shredded chicken, cream of mushroom soup, sour cream, and chicken stock and spinach together. Add salt and pepper to taste. Spread into a greased casserole dish.
Saute Ritz crackers, butter and chives. Sprinkle on top.

Bake at 350 degrees for 30 minutes or until bubbly.