File this under “Comfort food” as this is one recipe my kids will ask for whenever they come home. It’s easy to throw together, easier still if you use chicken meat from a grocery roasted chicken, and great to make in the morning and pop it in the oven in the evening. Serve with a salad and bread and you’ve got your meal.
Chicken Rice Casserole
Preheat oven to 350 degrees F.
1 cup uncooked long grain white rice
2 cups chicken broth
4 half chicken breast, roasted or boiled , then diced into 1/2 inch pieces
1 cup diced celery
1 tablespoon chopped onion
1 can cream of chicken soup
3/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon curry powder
1 cup Ritz crackers, crushed
1/2 cup slivered almonds
1/4 cup butter, melted
Bring the chicken broth to a boil in a medium sized saucepan and add rice; reduce to a simmer and cover. Cook for 15-20 minutes, until all the broth is absorbed. Set aside.
Combine the chicken, celery, onion, cream of chicken soup, mayonnaise, lemon juice, salt and curry powder in a large bowl and mix well. Mix the rice into the chicken mixture and turn into a large baking dish that has been sprayed with a non-stick spray. Combine the Ritz cracker crumbs, almonds and butter and sprinkle over the top of the casserole.
Bake, uncovered, for 45 minutes until golden brown.
Chicken Rice Casserole
22 Sep 2013 6 Comments
in Chicken, Entrees Tags: Casserole, Chicken, Comfort food, rice
File this under “Comfort food” as this is one recipe my kids will ask for whenever they come home. It’s easy to throw together, easier still if you use chicken meat from a grocery roasted chicken, and great to make in the morning and pop it in the oven in the evening. Serve with a salad and bread and you’ve got your meal.
Chicken Rice Casserole
Preheat oven to 350 degrees F.
1 cup uncooked long grain white rice
2 cups chicken broth
4 half chicken breast, roasted or boiled , then diced into 1/2 inch pieces
1 cup diced celery
1 tablespoon chopped onion
1 can cream of chicken soup
3/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon curry powder
1 cup Ritz crackers, crushed
1/2 cup slivered almonds
1/4 cup butter, melted
Bring the chicken broth to a boil in a medium sized saucepan and add rice; reduce to a simmer and cover. Cook for 15-20 minutes, until all the broth is absorbed. Set aside.
Combine the chicken, celery, onion, cream of chicken soup, mayonnaise, lemon juice, salt and curry powder in a large bowl and mix well. Mix the rice into the chicken mixture and turn into a large baking dish that has been sprayed with a non-stick spray. Combine the Ritz cracker crumbs, almonds and butter and sprinkle over the top of the casserole.
Bake, uncovered, for 45 minutes until golden brown.
Skillet Pasta and Sausage
08 Sep 2013 4 Comments
in Entrees, Pasta Tags: Cheese, Pasta, Sausage
Spaghetti Aglio, Olio, e Peperoncino
21 Aug 2013 1 Comment
Super simple with just 4 ingredients, Spaghetti w/ Garlic, Oil and Red Pepper is a traditional Italian dish that’s great to throw together when you have little time but still want a great tasting meal. Add a salad and bread and you’re set. The pasta is the star of the show so be sure to cook al dente.
7 oz spaghetti, cooked al dente and drained
2 cloves garlic, minced
1 teaspoon red pepper flakes
¼ to 1/3 cup extra virgin olive oil
¾ teaspoon salt
½ teaspoon black pepper
Place the drained spaghetti in a serving platter; add the rest of the ingredients and mix well. The amounts of the garlic and red pepper flakes can be adjusted to suit your own taste.
Pasta, Peas and Pancetta
17 Aug 2013 Leave a comment
in Entrees, Pasta Tags: bacon, Olive oil, Pancetta, Pasta
- 1/4 cup Extra virgin olive oil
- 4 ounce pancetta
- 2 garlic cloves
- 1 bunch green onion (whites and about 2 inches of greens thinly sliced)
- 10 oz box frozen peas, thawed
- salt and pepper, to taste
- 1 pound spaghetti
- 1/2 cup Parmesan cheese
Penne a la Vodka
17 Aug 2013 Leave a comment
in Entrees, Pasta Tags: Olive oil, Parmigiano-Reggiano, Pasta
1 pound penne pasta, cooked al dente and drained
3 cloves garlic, peeled and minced
1/2 to 1 whole brown onion, chopped fine
3 tablespoon butter
2 tablespoon extra virgin olive oil
1 cup vodka
1 14oz can tomato puree, sauce or crushed tomatoes
1 cup heavy whipping cream
1 generous pinch crushed red pepper flakes
1/2 teaspoon salt
ground black pepper, to taste
grated Parmesan cheese, for serving
Saute the garlic and onion in 2 tablespoons of the butter and the olive oil over medium heat in a large saute pan until soft. Pour the vodka into the pan, being careful if you have a gas stove! Cook and reduce for 3-5 minutes, then add the tomato puree, stirring until combined well. Reduce heat to low and simmer 2 minutes more, then add cream while stirring continually. Reduce heat to lowest setting and sprinkle in red pepper flakes, salt and pepper. Finally, add remaining 1 tablespoon butter and stir well. Pour the drained pasta into the sauce and, using tongs, toss to coat. Plate and serve with Parmesan cheese.
