Chicken Manicotti with Creamy Mushroom Sauce

Swedish Chef followers, I decided to post this recipe today because I thought it would be an excellent opportunity for you to use your leftover turkey after Thanksgiving, even though this is a chicken dish.  I am sure that turkey would work equally as well.  In this recipe, I decided to use half teaspoon of curry in the soup mixture, just because I enjoy that flavor.  However, it is option and you do not have to include it.

Ingredients:

8 manicotti shells
10 3/4 oz. can cream of chicken soup
10 3/4 oz. can cream of mushroom soup
1 cup sour cream
3 cups cooked chicken
½ cup onion, chopped
4 T. butter
½ t. curry powder (optional)
2 4oz. cans mushrooms (stems and pieces), drained
1 t. dried thyme
2 cups shredded Cheddar-Monterey Jack cheese

In a medium saucepan, add cold water and three boneless skinless chicken breasts.  Add two bay leaves and 6 - 8 peppercorns.  Bring chicken to a boil.  Cover and remove from heat.  Allow to set for 20 minutes.
Remove chicken from saucepan and cover with plastic wrap.  Allow to cool completely.

Fill 3/4 of a 4 qt. pot with cold water.  Add a tablespoon of oil.  Bring to a boil and add the manicotti shells, stirring frequently.  Cook for 7 minutes until the pasta is al dente.  Remove from water onto a plate.  Allow to cool.

In a large bowl, combine soups and sour cream.  If using curry powder, add during this step.  Once mixed, divide mixture in half and setting other half aside in another bowl.

Shred chicken into small pieces and add to half of the soup mixture.  Mix well.  Stuff manicotti shells with the chicken and soup mixture.  Place stuffed shells into a greased 12x8x2 baking dish.

Sauté onion and butter in a large skillet, until onion is tender.  Add mushrooms and continue stirring until most of the moisture has been absorbed.  Add the rest of the soup mixture and stir to combine.

Spoon over the manicotti shells.

Preheat oven to 350º.  Cover with foil and bake for 30 minutes.  Remove from foil and sprinkle cheese over the top.  Return to the oven and bake for an additional 15 minutes or until brown and bubbly.

Serves 4.

Cheesy Brussels Sprout Dip

Dear fellow Swedish Chef cooks, I came across this recipe last week and thought it would be a great appetizer to take to a Thanksgiving dinner or to serve as an appetizer at your home during Thanksgiving.  It has some unusual components.  If you are not a fan of brussels sprouts, please try this.  It is hot, crunchy and does not taste at all like cabbage.  The recipe calls to serve this dip with garlic crostini.  But, I think that if you are not a real garlic lover, you may want to serve this with a simple cracker.

Ingredients:

3 T unsalted butter
3 T olive oil
1 lb brussels sprouts (ends trimmed and quartered)
1 shallot, finely chopped
2 cloves garlic, finely chopped
½ lemon (juice and zest)
2 c grated Parmigiano Reggiano
8 oz shredded mozzarella cheese (plus extra) - fresh mozzarella was used in this demonstration
8 oz softened cream cheese, cut into one inch cubes
2 c mayonnaise
2 t hot sauce
salt and pepper

Crostini:
1 baguette cut into half inch slices
olive oil
salt and pepper
2-3 cloves garlic, peeled


Preheat oven to 350º.

Heat a large skillet over medium-high heat.  Add olive oil and butter.  Add brussels sprouts and shallots.  Season with salt and pepper.  Cook until the brussels sprouts are browned, about 6-8 minutes.












Add garlic and sauté for one additional minute. 















Remove from heat and stir in zest and juice from lemon.  Set aside.

 

In a large mixing bowl, combine parmigiano reggiano, mozzarella, cream cheese, mayonnaise and hot sauce.

Stir to combine and fold in the cooked brussels sprout mixture.  Transfer the mixture into a greased casserole dish.  Sprinkle with shredded mozzarella.  Place in oven and bake until bubbly, about 10 minutes.  Remove from oven and broil until golden brown, about an additional three minutes.

Service with crostini or crackers.

Brush baguette slices with olive oil on both sides.  Season with salt and pepper.  Place on baking sheet and toast in a 350º oven until golden on both sides.  Allow to cool, then rub each slice with garlic on both sides.

Noodles with Shrimp and Shiitake Mushrooms, Singapore Style

Dear followers, I just want to let you know that I am back!  We took a few months off this summer to enjoy our camp and I recently got married to my now husband after 15 years together.  I look forward to posting many delicious recipes for you to try starting today.  Thank you for your interest and for exceeding 20,000 visits to the blog!

Ingredients:
3 T sesame oil
1 c diced onions
1 t minced garlic
1 t minced ginger
1 t red chili flakes
2 T soy sauce
3 T fish sauce
1 lb shrimp
1 t curry powder
2 c sliced shiitake mushrooms
1 c shredded carrots
4 oz cellophane rice noodles
1 c chopped mint

 

Cook the noodles according to package instructions (about 6-8) minutes, then strain.

 

 

 

Heat sesame oil in a skillet over medium-high heat.  When the oil is near smoking, add, onions, garlic and ginger.  Sauté for 3-4 minutes then add red pepper flakes.  Reduce heat to medium and cook for about two minutes.

 

Add carrots and mushrooms, and sauté for about two minutes.  Then add curry powder, fish sauce and soy sauce.  Sauté for another two minutes.

Add shrimp and cook for 3 or 4 minutes.  The shrimp will begin to turn pink as they cook.

Add noodles and combine.  Sprinkle with fresh mint just before serving.