Cheesy Chicken and Rice Casserole

This recipe can be made with precooked chicken, or follow the optional directions to prepare the chicken for this casserole.  Turkey may also be substituted, as a way to use leftovers after Thanksgiving.  The ingredients remind me of a bread pudding.  It is light, fluffy and delicious.  I hope you will try it.


Ingredients:
2 c. cubed, cooked chicken
2 c. bread cubes, slightly toasted (crusty baguette)
1 c. cooked rice
1 c. milk
2 oz. jar pimentos, finely chopped
1½ t. salt
½ t. onion powder
pinch of cayenne pepper
¼ t. dry mustard
1 t. fresh parsley, minced
4 eggs, well beaten
1 c. heavy cream
2 c. shredded cheddar cheese (1 c. in the casserole and 1c. to top)
1 can cream of chicken soup
1/3 c. white wine



If you do not have 2 cups of cubed, cooked chicken, do the following:

 

In a 2qt. saucepan filled with cold water, add 3 medium boneless-skinless chicken breasts, one bay leaf, 1 t. salt, and 4 peppercorns.  Place on medium-high heat and bring to a simmer.  Simmer gently - do not boil.  Remove scum from top of pan and cook for approximately 5-7 minutes.  Turn off heat; cover with lid, and allow to poach in hot water for 10-15 minutes.  Remove from pan, to a dish.  Cover with plastic wrap and allow to cool before cutting into cubes.

Place bread cubes on an ungreased cookie sheet.  Bake in a 325º oven for approximately 8-10 minutes, until lightly toasted (not brown).

 

In a large bowl, combine chicken, bread cubes, rice, pimentos, 1½ t. salt, cayenne pepper, minced parsley and dry mustard.

 
In a large measuring cup, combine milk and eggs; mix until well combined.  Add to the chicken-bread mixture along with 1 cup of cheese.

 

Mix thoroughly and place into a buttered 2 quart baking dish.  Allow to refrigerate for two hours, until bread has soaked up the egg-milk mixture.  Before baking, add the remaining cup of cheese to the top of the casserole.

Preheat oven to 325º.  Bake uncovered for one hour.

For sauce, combine soup, white wine and heavy whipping cream.  Heat gently, stirring frequently.  Do not boil.  Serve sauce on the side.

Serves six.

Mexican Fiesta

The weather is outside is getting colder, but my mind is on spicy, warm and delicious food.  So, this week, the Swedish Chef has decided to showcase some of my favorite Mexican dishes.  I think they are delicious and hope that you will try them!


Baja Fish Tacos

Ingredients:
½ c. sour cream
½ c. mayonnaise
¼ c. fresh cilantro, chopped
1 pkg. (1½ oz.) taco seasoning mix - divided
1 lb. fresh cod (or other white fish fillets cut into 1 inch pieces)
2 T. canola oil
2 T. lemon juice
1 t. lemon zest
Soft flour tortillas (hard shells may also be used)

Toppings:
Shredded lettuce or cabbage
Chopped tomato
Lime juice
Fresh salsa

Combine sour cream, mayonnaise, cilantro and 2T taco seasoning mix in a small bowl.

 

 

Combine cod, oil, lemon juice, lemon zest and remaining taco seasoning mix in a medium bowl.  Allow to marinate for several minutes.  Pour into a large skillet on medium-high heat. 

 Cook, stirring constantly, over medium-high heat for 4-5 minutes or when fish flakes easily with a fork.

 

Fill taco shells with fish mixture and top with lettuce, cabbage, tomato, lime juice, sour cream mixture and salsa.



Guacamole

Ingredients:
1 ripe Hass avocado
2 T. red onion, finely minced
juice from ½ lime
½ t. cumin
salt and pepper
4 or 5 dashes hot sauce
2 T. tomato, finely diced
1 T. cilantro, finely chopped (optional)

 

Cut avocado in half and remove pit.  Using a knife, cut each half into sections and scoop out with a spoon.  Place into a bowl.  Using a fork, mash (I like mine a little chunky) the avocado. 

 

 

Add red onion, lime juice, cumin, hot sauce, tomato and cilantro.  Mix thoroughly and cover with a piece of plastic wrap and refrigerate until ready to serve.

This can be served with either the tacos or the botanas (or both).



Botanas


Ingredients:
tortilla chips
refried beans
Monterey Jack cheese
fresh minced jalapeño

 

Remove seeds from jalapeño and mince.

 

Layer a cookie sheet with tortilla chips.  Place a teaspoon of refried beans on each chip.  Sprinkle each chip with cheese and minced jalapeño.  Bake in oven at 350º for approximately 10-15 minutes or until cheese is melted.

Can be served with salsa, sour cream and guacamole.