I pretty much quadruple it for our crew, or just dump more stuff in if it doesn’t look like enough. I’ll warn you that this recipe is for about maybe 5 to 6 guys, depending on how they eat. If you’re a fan of Mexican food, this hotdish is for you.Ībout 4 to 6 cooked and cubed chicken breast, depending on size
Before my time on the harvest, she cooked up a meal at the end of their harvest for the crew. This recipe comes from one of our customers, Margaret Estvold of North Dakota. One meal that always turns out great is a casserole Rhonada taught me to make my first year on the run. And there are some days that what I make doesn’t come out the way it should. It’s taken me a long time to learn how to dish up a satisfying meal that stays delicious from the oven to the field. We have picky eaters, and we have those who’ll take what they’re not having. I’d like to share some of our go-to’s that heartily feed our men. I think it’s safe to say Rhonada and I have a little experience in the kitchen. And that’s not including all the chicken and pork. Last year I estimated that we served up about 2,200 pounds of beef to our crew during the harvest season. It feels like we take a hefty portion of what we gather to feed them. Mostly because, the guys we feed like to eat. It’s a good thing that farmers feed the world, and that we help those farmers gather their crops.
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