Monthly Archives: May 2009

Casseroles, Chicken

Chicken Caliente (King Ranch Casserole)

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3 pounds chicken breasts, or 1 whole chicken, cooked, reserving one cup broth

1 onion, large, chopped

1 green bell pepper, large, chopped

2 tablespoons butter

1 teaspoon chili powder

dash garlic salt

1 10 3/4 ounce can cream of chicken soup

1 10 3/4 ounce can cream of mushroom soup

1 10 3/4 ounce can Rotel Tomatoes

1/2 pound cheddar cheese, grated

12 corn tortillas, cut into strips


Bone chicken and cut into bite size pieces. Saute onion and green pepper in butter. Combine chili powder, garlic salt, soups, broth and Rotel. Place 1/2 of chicken in a large casserole; top with 1/2 soup mixture, tortilla strips, onion and green pepper, then cheese. Repeat layers. Cook covered at 350 degrees for 30 minutes; then uncover and bake an additional 15 minutes. (You can also use flour tortillas instead of corn.)

Serves 8.

Black Beans, Chicken, Rice

Chicken and Yellow Rice with Black Beans

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1 10 oz. package Yellow Rice Dinners
1 tablespoon olive oil
2 1/2 cups water
2 cups cooked chicken, cut into bite sized pieces
1 15 oz. can black beans, rinsed and drained
1/2 cup salsa
1/4 cup jalapenos, finely chopped
1/2 cup cheddar cheese

Cook Yellow Rice mix with olive oil and water according to package directions. During last 10 minutes of cooking time, add the chicken, beans, salsa and jalapeno peppers. Fluff with fork when it’s done. Serve with cheddar cheese on top and a dollop of sour cream.

Casseroles, Chicken, Mushrooms, Poultry, Rice

Chicken and Wild Rice Casserole

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1 (6.2-ounce) package fast-cooking long-grain and wild rice mix

2 (10 1/2-ounce) cans low-sodium chicken broth

1 (8-ounce) package fresh mushroom slices

3 cups chopped cooked chicken

2/3 cup Italian dressing

1 (8-ounce) container sour cream

Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes.

Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish.

Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes.

Yield: Makes 6 servings

Casseroles, Chicken, Main Dish, Make Ahead, Rice

Chicken & Rice Casserole

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2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Casseroles, Crabmeat, Ethnic - Regional, Mexican, Seafood, Shrimp, Tortillas

Seafood Enchilada

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6 tablespoons butter

1/2 cup flour

1/2 teaspoon white pepper

2 tablespoons lobster base

3 1/2 cups 2% low-fat milk

1 cup white wine or cooking sherry

8 ounces Monterey jack cheese, shredded

1 (4 ounce) can baby shrimp

2 (8 ounce) packages imitation crabmeat, flake style

10 (6 inch) flour tortilla, old mission restaurant style

paprika


Directions

FOR THE SAUCE:

Melt butter in a 2 quart saucepan over medium heat.

Add flour. cook and stir for 5 minutes, add 1/2 tsp white pepper.

Stir in 2 tbsp lobster base and cook for an additional minute.

Add milk & wine. Add 2 oz. of the cheese, continue to cook until thickened.

FOR THE CRAB MIX:

Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl.

Add 1.5 cups of cold sauce. Mix well.

FOR THE ENCHILADAS:

Lay out the tortillas on a flat surface.

Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish

Ladle warm sauce over the enchiladas.

Top with remaining Monterey jack cheese.

Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.

Watch and do not allow to burn (brown spots).

Sprinkle with paprika.