Crunchy Chicken Chow Mein Casserole

This is an adaptation of a recipe that I found in an old Grange cookbook.  I believe that chow mein was introduced to the American public after World War II.  By looking at the ingredients, you will see that this not the canned version, yet it is simple, easy to make and delicious.

Ingredients:

3½ c. chow mein noodles (reserve 1 cup for topping)
4 c. cooked, chopped chicken* cubes (I used four breasts)
2 c. thinly-sliced celery (diagonal cut)
5 oz. water chestnuts, drained (sliced)
5 oz. bean sprouts, drained
14 oz. baby corn, drained and cut into small pieces
8 oz. button mushrooms, cleaned and sliced thinly
1 red bell pepper, cut into small slices
10 oz. can cream of chicken soup
10 oz. can cream of celery soup
10 oz. can cream of mushroom soup
1 c. mayonnaise
½ c. chicken broth or white wine (or sherry, used in this demonstration)

*turkey may also be used

Place chicken breasts in cold, salted water.  Add a bay leaf, cover and bring to a boil.  Turn off heat and allow to poach for a half hour.  Remove chicken to a plate and cover with plastic wrap.  Allow to cool.  Cut into small cubes until you have four cups.

 

 

 

In a large bowl, combine soups and wine or broth.  Stir to combine.  Add chicken and vegetables along with 2½ cups of the noodles.

Add the mixture to a greased 9x13 baking dish.   Preheat oven to 350º.  Cover casserole with foil and bake for 60-75 minutes, until heated through.  Top with reserved noodles before serving, for extra crunch.

Crab Stuffed Pasta Rolls

The inspiration for this recipe is from a seafood lasagne that I made a while ago.  Some of the ingredients are similar.  I have to admit that this is, by far, one of my favorites.





Ingredients:

6-8 lasagne noodles, cooked al dente
¼ c. medium red bell pepper, cut into small dice
5-6 fresh basil leaves, rinsed, dried and cut into chiffonade
3-4 green scallions, chopped, with some of the green
3-4 T fresh chopped parsley
8 oz. cream cheese (room temperature)
8 oz. fresh crab meat, drained (I use lump)
15 oz. alfredo sauce (jarred or homemade)
½ t. nutmeg (freshly ground, if possible)
½ c. grated parmesan cheese
salt and pepper, to taste

 

Fill a large pot with cold water.  Add salt (no oil) and bring to boil.  Add noodles.  Stir constantly, being careful no to tear or break them.  Cook al dente and remove to a cookie sheet to cool.  Cover with plastic wrap so noodles do not dry out.

Cut pepper into small dice and set aside.  Chop green onions, parsley and basil.

In a large bowl, add softened cream cheese.

Drain crab meat into a sieve.  Rinse with cold water and allow to drain well.

 

 
Add crab to the bowl with cream cheese.  Add chopped vegetables.  Stir well and add salt, pepper and nutmeg.  Mix to combine.  Add parmesan and continue to mix until thoroughly combined.  Set aside.

 

Once noodles have cooled, spread a thin layer of crab mixture over the entire noodle.  Beginning at the bottom, roll up.  Continue until all noodles are done.

In a greased baking dish, add about a cup of the alfredo sauce to the bottom of the dish.  Place the crab rolls into the dish with the seam side down.

Pour the rest of the alfredo sauce over the top of the crab rolls.  Top with additional parmesan cheese.  Cover with foil and bake in a 350º oven for 35-45 minutes or until cheese is melted.

Serve with a Caesar salad and a slice of crusty bread.

Baked Potato Soup a la Station Square

Several years ago while visiting Station Square in Pittsburgh, I had lunch at a restaurant there.  One of their signature appetizers was their baked potato soup.  If you go there, the restaurant still exists and they still serve this delicious soup.  Here is my version of that soup.

Ingredients:

4 large potatoes
12 strips bacon (reserve ½ c. for garnish)
4 green onions
2/3 c. butter
2/3 c. flour
7 c. milk
1¼ c. shredded cheddar cheese (½ c. additional for garnish)
1 c. sour cream
salt and pepper to taste
chives

Rinse potatoes under cold water and dry with a paper towel.  Poke the skins with a sharp instrument.  Place them on an ungreased baking sheet and put in a 400º oven and bake for 45 minutes to an hour, or until the potatoes are soft.  Remove from the oven and allow to cool completely.

In a skillet, fry 12 strips of bacon.  Remove from pan and drain on a paper towel.  Once cooled, crumble or cut into small pieces and set aside.

 

Once the potatoes have cooled, slice them in half and scoop the potato out into a bowl.  Discard skins.  Roughly chop the potatoes into bite-sized pieces.

 

In a large dutch oven, melt butter and sauté green onions until tender.  Add flour.  Using a whisk, stir until all of the flour has been absorbed into the butter. Simmer for approximately 3-4 minutes, to eliminate the raw flour taste.

 

Begin slowly adding the milk.  Turn heat up to medium and stir constantly until the sauce is thickened.

Add the chopped potato and slowly bring to a boil, stirring constantly.

 

 
Reduce heat and stir in the cheese, sour cream, salt and pepper, and bacon (except for the half cup reserved).  Simmer for an additional 5-10 minutes before serving.  If the soup is too thick for your taste, you can thin it with additional milk.

Serve in a bowl and garnish with reserved bacon, cheese and chives.