|1/8/2018 10:38:00 AM|
Warm up with a casserole
With all of the cold weather we have been having, I often make casseroles or soups for a meal. If there are leftovers they should be refrigerated or frozen for another meal.
Today it’s going to be chicken casseroles. Often, recipes will say to put the ingredients into a 1-1/2 qt. casserole, 2 or 2-1/2 qt. casserole or 3 qt. casserole. You can substitute another size pan or dish in place of the casserole with these sizes: for a 1-1/2 qt. use a 8-inch square or 11x7-inch rectangle baking pan; for a 2 qt. or 2-1/2 qt. use a 9x9-inch square baking pan; for a 3 qt. size use a 9x13-inch baking pan. (I have a 9x13-inch corning ware dish that I use often.) Also, if you’re not sure if a casserole can hold the correct amount of mixture you’re making, say it’s a 1-1/2 qt. casserole, pour 1-1/2 quarts of water into the empty casserole, about 1-inch from the top, to make sure the mixture won’t run over when cooking. Does this make sense? (I had to read it over to make sure it was correct when reading it from a cooking information book!) I hope these substitutes are helpful to you.
1-8 oz. pkg. spinach noodles (about 4 c.)
1 medium onion, diced
1/2 c. slivered almonds, toasted, divided
2-4 oz. cans mushroom pieces and stems, drained
1 c. milk
2 cans cream of chicken soup, undiluted
3 c. cooked, diced chicken or turkey
1/2 to 3/4 t. salt
1/4 t. pepper
1/4 to 1/2 c. toasted almonds or bread crumbs (if using bread crumbs, toss with 2 t. melted butter
Cook noodles and drain. In a large bowl, combine noodles, onion, almonds, mushrooms, milk, chicken soup, chicken, salt and pepper; turn into 3-qt. casserole or 9x13-inch baking pan. Sprinkle with almonds or bread crumbs. Bake at 350 degrees for 40 minutes, covered. Then 15 minutes, uncovered. Makes 7-8 servings. Note: to toast almonds or other nuts, you can toast them in a 350 degree oven, stirring several times for even browning or you can toast them in a lightly sprayed or oiled frying pan over medium heat, stirring to prevent browning. Quickly turn onto plate or foil to cool.
CHICKEN & RICE CASSEROLE
1/4 c. butter or margarine
1/3 c. flour
1/2 – 3/4 t. salt
1/8 t. pepper
1-1/2 c. milk, warmed
1 c. chicken broth (can be made with chicken bouillon)
2 c. cooked, diced, chicken
1-1/2 c. cooked white, brown or wild rice
1/3 c. diced green pepper
2 T. diced pimiento ( You can add two more tablespoons of green pepper if you don’t have pimiento)
1-4 oz. can mushroom pieces , drained
In a 2-qt. saucepan heat butter just until melted. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly until bubbly; remove from heat. Stir in warm milk (not boiling). Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
Pour into ungreased 2-qt. casserole or 9x9-inch baking dish. Bake, uncovered, 40-45 minutes or until bubbly. Garnish with 1/4 t. chopped parsley if you wish. Makes 6 servings.
2 c. (16 oz.) 2% cottage cheese
3 oz’s. cream cheese (from an 8-oz. pkg.), softened
4 c. cooked, cubed chicken
1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
2/3 c. milk
1/2 c. diced onion
1/4 t. salt
6 lasagna noodles, cooked and drained
1 – 6 oz. pkg. stuffing mix
1/2 c. butter, melted
In a small bowl, combine cottage cheese and cream cheese, mixing well. In large bowl, combine chicken, soups, milk and onion, mixing well.
Spread half of the chicken mixture into a greased 9x13-inch baking pan. Top with three noodles, side by side. Carefully spread with half of the cheese mixture. Repeat layers. Toss stuffing mix with butter; sprinkle over casserole.
Bake uncovered, at 350 degrees for 30-40 minutes or until golden brown. Let sit for 10 minutes before cutting. Makes 8 servings. Serve with Caesar salad and garlic French bread. Add condiments ( black and green olives, dill pickles, etc.) if you wish. An easy dessert could be spumoni ice cream or orange or raspberry sherbet.
Thought for the Day: Winter is not a season, it’s an occupation!