The tv show Gilmore Girls is a guilty pleasure for me. I like to binge watch my favorite episodes while baking or cleaning. During one episode - season 6, episode 9 -- Sookie and Lorelai are in the kitchen preparing dinner. Sookie mentions a Chicken & Dumpling Casserole, just in passing, but my ears perked up and I thought, 'That sounds good!' So, off to the wonderful world of internet and Pinterest I went, looking for recipes. And this is the recipe I put together....
Chicken & Dumpling Casserole
2 Tb butter
2 cups shredded chicken (I used leftover rotisserie)
2 cups veggies
1 cup cream
2 cups milk
3 Tb flour
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/3 cup milk
1. Preheat oven to 400 degrees. Melt butter in a medium saute pan and add the chicken and veggies. Saute till warm thru, add flour. Stir well till everything is coated in the flour.
2. Add cream and 2 cups milk, stirring constantly to combine. Let simmer for 5-8 minutes, stirring occasionally, till it starts to thicken. Pour into casserole dish.
3. In a medium bowl, make the dumplings. Stir together 1 cup flour, baking powder and salt. Whisk the egg and 1/3 cup milk, then pour into dry ingredients and stir to combine. Mixture will be sticky.
4. Drop biscuits by the spoonful on top of casserole. Optional: Sprinkle with parsley for flavor and color. Bake for 15-20 minutes, until dumplings are browned on top and cooked thru.
Notes: There are many alternatives to this recipe!
1) Use broth. As long as the sauce liquids equal 3 cups, you can use any combination of milk, broth and cream.
2) Veggie variety -- I used some frozen broccoli, but carrots, celery, onions, asparagus, peas.... all yummy!
3) Dumplings -- Make buttermilk dumplings! Simply swap the milk for buttermilk and add 1/2 tsp baking soda.
4) For a gift -- prepare casserole and keep covered in the fridge until delivery. Simply attach backing instructions to your disposable baking dish. Add a bagged salad and it's a perfectly comforting charity meal.
This is a Weight Watchers recipe that I made with only one adjustment. I used mozzarella cheese instead of Parmesan. Next time I will add some chopped onion with the garlic and maybe some red pepper just to boost the flavor. I am curious about how it will freeze and will experiment with that and let you know.
4- 3 oz boneless, skinless chicken breast, cooked and cut into cubes
1/2 box spinach, thawed and squeezed to remove liquid
2 large garlic cloves, minced
1 Tbsp olive oil
2 Tbsp flour
1 Tbsp lemon juice
1 1/2 cups no-salt added chicken broth
1 tsp dried oregano
1/2 tsp black pepper
1 cup low fat cottage cheese, blended to make it a smooth consistency
2/3 cup fresh Parmesan cheese, grated
1/2 pound whole grain pasta, penne or spirals
Preheat oven to 375 degrees
Spray 9 x 11 casserole dish with olive cooking spray. Cook pasta according to package directions. In a large pot, heat olive oil to medium-low and saute garlic until fragrant, about 1 minute. Add flour and whisk for 30 seconds. Add chicken broth and stir until thickened, Add lemon juice, nutmeg, oregano and pepper. Bring to a simmer.
Remove from heat and add blended cottage cheese, spinach, chicken, cheese and pasta. Stir to combine. Place in casserole dish. Bake for 30 minutes or until golden and bubbly.
Casserole Gal Rhonda
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Today I have a Lighter Lasagna to he!p you stay on track with any eating-more-vegetables resolutions you might have made this year. I added onion, carrots and celery to my typical lasagna recipe. I'm not usually a fan of celery but I didn't even notice it in this recipe. Enjoy!- Rachel
1/4 onion, chopped
3/4 cup carrots, diced
1/2 stalk celery, chopped
1 1/2 Tablespoons butter
28 oz can crushed tomatoes
1 lb lean ground meat, cooked and drained
Salt, pepper, Italian seasoning, garlic powder
9 lasagna noodles
8 oz mozzarella cheese
In a large skillet, melt the butter on medium heat. Add onion, carrots and celery. Cook until tender. Lower heat to low and pour in crushed tomatoes and cooked ground meat. I used deer but use whatever lean ground meat you prefer. Season with salt, pepper, Italian seasoning and garlic powder to taste. Let sauce simmer for about 30-45 minutes to let some of the liquid cook out.
While sauce is simmering, cook lasagna noodles until tender. Drain noodles. Grate the mozzarella cheese.
Assemble the lasagna: put 1/3 of the sauce in the bottom of a casserole dish, top with 3 lasagna noodles and 1/3 of the grated cheese. Repeat two more times and top final layer with Parmesan cheese.
Bake at 350 just until heated through and cheese is me!ted.
This is a great health conscience dish that is easy to fit your tastes and easy to make! You may notice there are no tomatoes in my picture.... because I forgot them :) but this monochromatic chili was still really tasty!
Chicken Chili Stuffed Bell Peppers
4 bell peppers - I used green
1 lb ground chicken
1 can pinto beans, drained
1 can white kidney beans, drained
1 can diced tomatoes
2 Tb minced garlic
1/2 cup minced onion
1 tsp cumin
1/4 tsp chili powder
1 Tb diced jalapeno pepper
2 Tb diced pepperocini pepper
salt and pepper
Cook the ground chicken, garlic and onion in a large skillet over med-low heat, until chicken is cooked thru. While chicken is cooking, prepare your bells peppers. Cut off tops to make 'lids' later - then remove all seeds. Check to see if your peppers can stand on their own, you may need to trim off the bottoms so they can stand upright in your dish. Place any trimmings back inside the pepper. Stand all four peppers in a 9 x 9 casserole dish and set aside.
Once your chicken is cooked, turn heat to low and add beans and tomatoes. Stir well. Add your seasonings and peppers - alter according to your tastes; I like a strong cumin flavor with a little heat. Remove chili from heat.
Carefully fill each pepper with your chili, spooning any leftover chili in the pan, around the peppers. Place your pepper 'lids' on top and cover with foil. Bake at 375 degrees for 30-45 minutes, until peppers have softened.
This casserole has a creamy Alfredo Sauce with plenty of cheese and it is a great way to use leftover chicken and vegetables. It can be made the day before. and can be frozen. Winner, Winner, Chicken Dinner!
12 ounces Tri-Colored Rotini
2 Tblsp butter
2 Tblsp Olive oil
2 cloves minced garlic
3 chicken breasts
2 cups chopped veggies of your choosing
12 ounces Italian Blend Style Grated Cheese (separated)
2 Tblsp Olive oil
3 Tblsp flour
1 cup chicken broth
1 cup heavy cream
3/4 grated cheese
1/3 tsp salt
1/4 tsp black pepper
Cook pasta, drain and mix in butter to keep pasta from sticking.
My chicken breast were raw and frozen, I microwaved them twice for 2 1/2 minutes, just until they were almost done. I sliced them thin against the grain and cut the slices in bite size pieces. In a frying pan heat, add garlic and chicken chunks, cook until done. Cool and add to pasta.
I had broccoli, cauliflower and carrots leftover from grilling and I chopped these up and added them to the pasta/chicken mixture.
They added color and some crunch.
Now for the Alfredo Sauce:
Heat oil on medium heat, using a whisk add the flour. Stirring constantly, slowly add chicken broth and the heavy cream, let it thicken between adding the liquids. (If it seems to thick add more of the chicken broth) Stir in salt and pepper. Stir in 3/4 cup of the cheese and let melt. Remove from heat.
You can make one big 9 x 13 casserole or two smaller ones. I chose to make two smaller ones. Spray your pan with cooking spray. Layer pasta mixture, sauce and cheese, do this twice. Bake for 20 minutes 350 degrees or until cheese in melting. Serve with Bread.
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This is the chicken enchilada recipe I have been using for years. I no longer remember where I got it, but I know that it's very good! The amount of jalapenos is completely up to you, you can add a lot or leave them out altogether.
I've also made these enchiladas with whole wheat flour and wheat tortillas and I'm happy to say they are still just as good as when they are made with all purpose flour and flour tortillas. We like to eat these with chips.
1/4 cup butter
1/4 cup flour
3 cups chicken broth
1 cup sour cream
Diced jalapenos and jalapeno juice (I use pickled jalapenos, these are completely optional)
Salt and pepper
8 flour tortillas
5 chicken tenderloins, cooked and diced
2 cups shredded cheddar cheese, plus a little extra to sprinkle on top
In a large skillet on medium heat, melt the butter. Whisk in flour and cook for about 5 minutes, stirring constantly. Slowly pour in chicken broth and whisk until smooth. Allow to thicken for about 5 minutes, stirring often so it doesn't burn.
Once that is thick, turn heat down to low and stir in sour cream. At this point, add diced jalapenos and jalapeno juice if you want. Make it as spicy as you want! Also season it with salt and pepper.
Divide chicken and cheese into 8 equal portions. Put each portion into a tortilla and roll up tightly. (Sometimes I add jalapenos here also). Place enchiladas in casserole dish and cover with sour cream sauce. Sprinkle extra cheese on top. Bake at 350 degrees for 15-20 minutes or until heated through.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!