Tag: Comfort Food

Chicken · Daily Thoughts · Soups · Uncategorized

Chicken Wild Rice Soup

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Last week a dear sweet new friend of mine, Marilyn, from church knew that I was struggling with bronchitis and brought this great soup over for our dinner. To say it was great is really an understatement. It was so good, I kept standing at the counter eating it out of the container it was in even before dinnertime. She said I could post it after telling me that she combined about 3 recipes to get this result. Of course with whipping cream in it, what did I expect except a most wonderful soup.

1 box (6 oz) long-grain and wild rice mix, prepared according to directions on box.

2 cups diced cooked chicken

1 table oil

2 cups sliced mushrooms

1 cup chopped onion

1/2 cup sliced celery

2 cloves garlic, finely chopped

3 3/4 cup chicken broth

1/2 teas dried tarragon

1/4 teas dried thyme

1/4 teas pepper

1/2 teas salt

1 cup heavy whipping cream

2 tables cornstarch

2 tables white wine

Saute mushrooms, onion, celery and garlic in oil until tender. Add rice, broth, chicken, tarragon, thyme, pepper and salt; bring to a boil over medium heat. Combine cornstarch and small amount of heavy cream tomato a smooth paste. Stir into vegetable mixture along with rest of heavy cream and wine.Cook 3 to 5 min until soup is thickened.

Serves 4 to 6 depending on size of bowls you use

Casseroles · Daily Thoughts · Meats · Uncategorized

Parmesan Chicken Casserole (Southern Supper)

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I know, “suppers” is really not used too much anymore, but doesn’t it sound like it makes the meal in the evening much more informal. You can just imagine, friends and family gathered around the table, passing plates of rolls, bowls of mashed potatoes and platters of fried chicken or roast. Supper is a Southern term which interpreted should just mean, “comfort food being enjoyed by folks which enjoy being together”.  After finally getting moved into our new “digs” (there, I used a term which sounds a little more current and hip) my cooking magazines have started to arrive. Because we were traveling for a couple of months after moving from Texas, I let my subscriptions expire until I had a permanent address. Just yesterday we are the proud owners of our new Arizona license plates which adorn our new car. We feel much more Arizonian now. Am still dreading going to get our DL, which means that we will have to take a eye test and just don’t know if I’m quite ready for that yet. Am eating lots of carrots before that time, hoping that I do, in fact, past the eye test.  OK, back to the supper that I want to post this afternoon. When I saw this recipe, I printed it up so we could buy the ingredients and make it this week.

Parmesan Chicken Casserole

6 boneless chicken breasts, diced

1 cup may or plain Greek yogurt

1 cup shredded Parmesan cheese

1 teas Lawrys seasoned salt

1/2 teas ground black pepper

1 teas garlic powder

Instructions

Placee diced chicken into a greased 9×13″ baking dish

In a small bowl, combine the mayo/yogurt, 3/4 cup parmesan cheese, salt, pepper and garlic powder.

Spread evenly over chicken

Sprinkle remaining 1/4 cup parmesan cheese on top of may mixture.

Place dish in preheated 375 oven and bake for about 30 minutes. Remove from oven and serve chicken over pasta!

Casseroles · Holiday Fare · Meats · Starches

Bacon-Cheese Stuffed Shells

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From the Thanksgiving Issue of Taste of Home, this recipe “called” to me when I saw that most of the ingredients were different types of cheese. A great dish for company.

24 uncooked jumbo pasta shells

1 cup chopped fresh mushrooms

1 cup finely chopped onion

1 tables, puls 1/4 cup butter, divided

1 1/2 cups ricotta cheese

1 package (8 oz) cream cheese, softened, divided

1 1/2 cups shredded Asiago cheese, divided

1 cup shredded Parmesan cheese

1 cup crumbled cooked bacom

2 tables minced fresh parsley, divided

1 teas garlic powder or fresh minced garlic

1/2 teas ground nutmeg

1/2 teas black pepper

2 tables flour

2 cups heavy whipping cream

1/2 cup chicken broth

1/2 cup milk

2 cups shredded Romano cheese

1 1/2 cups shredded mozzarella cheese

Cook pasta according to directions on package. Drain and set aside. Meanwhile, in a large skillet, sauté mushrooms and onion in 1 table butter. until tender.

in large bowl, beat ricotta and 4 oz cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 table parsley, garlic, pepper, nutmeg and mushroom mixture. Spoon into shells, and then place shells in a greased 13×9″ baking dish.

In a large saucepan, melt remaining butter. Stir in flour and stir until smooth. Gradually add the cream, broth and milk. Heat until mixture begins to boil and stir for 1-2 minutes.

Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350 for 30 minutes. Uncover and bake 10-15 minutes longer or until mixture bubbles.

P.S. You can always leave the bacon out or substitute 1 cup chopped cooked chicken.

Casseroles · Chicken · Meats

Butter Baked Chicken & Gravy

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If the first word in the title doesn’t hook you, I bet the last one will. Butter and gravy…two of the best things ever! This dish is such a comfort food it will warm your hearts and satisfy the most fussy eater.

1/4 cup butter, melted

1 cup flour

11/4 teas salt

1/2 teas black pepper

1/2 teas garlic powder

1/2 teas onion powder

1 (15 oz) can evaporated milk, divided

1 (4 1/2 lb) chicken, cut into pieces

1 (10 3/4 oz) can cream of chicken or celery or mushroom soup (your preference, I prefer the celery or mushroom, as it is not such a over powering chicken flavor)

1/4 cup water

Hot cooked rice

Asparagus or Fresh Green Beans

Preheat oven to 350.

Pour melted butter into a 13×9″ lightly greased baking dish

In a shallow dish, combine flour, salt

In another separate shallow dish, pour 1/2 cup evaporated milk. Coat chicken pieces with evaporated milk; dredge each in flour mixture. Place chicken, skin side up, in prepared baking dish. Bake, uncovered for 25-30 minutes. Remove from oven and turn chicken.

In a small bowl, combine soup, water and remaining evaporated milk; pour oven chicken. Return to oven for 35 minutes longer. Remove chicken from baking dish; whisk gravy in baking dish until smooth. Serve chicken and gravy with rice or mashed potatoes and green veggie.

Casseroles · Chicken

Chicken Portobello Stroganoff

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Taken from Taste of Home, this recipe is a winner. I did change using chicken chunks in places of the ground chicken.

1 lb of chicken, cut into bite size pieces

12 oz baby portobello mushrooms, or white mushrooms, halved

1 medium onion, chopped

1 tables olive oil

2 garlic cloves, minced

3 tables white wine or chicken broth

2 cups chicken broth (besides the previous amount)

1/2 cup heavy whipping cream

2 tables lemon juice

1/4 teas salt

1/8 teas pepper

1 cup sour cream

Hot cooked egg noodles or white rice

In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until the meat is done. Add garlic and cook another couple of minutes.

Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt & pepper. Bring to a boil; cook until liquid is reduced by half.

Reduce heat; gradually stir in sour cream, heat through (do not boil). Serve over noodles or rice. Serve with a salad and fresh asparagus.