The gift of hospitality sometimes comes with food.
Well, this recipe was named because my mom was exasperated by her darling children. (I know. Shocker.) Apparently she made this casserole and brought it to the table. Every one of us kids wrinkled our noses and said, “what do you call THIS?”
(Insert maternal group sigh here.)
Mom, bless her, withstood the first or second grumbling remarks, and finally declared to the third questioner, “It’s called IRVING!”
And the name stuck.
She’s a saint, I tell you.
This works with chicken or turkey. You can use raw or cooked meat. Amounts are approximate, and no, you don’t have to include the can of water chestnuts if you have major objections. However, they really add a nice crunch to the casserole. And I haven’t poisoned anyone yet by including them.
Scrape into a 9×9 greased pan.
Bake at 350 for 20-30 minutes. Top with sliced almonds (and/or crushed potato chips). Return to oven until casserole is bubbly and the topping is hot.
NOTE: Can also use chow mein noodles or tortilla chips. I personally favor the almonds.