Tag: Lawry’s

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!

Beef · Breads · Meats

Great & Simple French Dip Sandwiches

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Today while at the grocery store , I saw bolero rolls, 2/$1 so bought 2 and decided that tonight we would have French Dip Sandwiches. I wadddled over to the cheese/sandwich meat aisle and picked up a package of Oscar Meyer sliced roast beef, Havarti cheese. Proceeded well, you are probably not really wanting to hear about each aisle I went down, so will just give you the recipe. We just finished these and Randy (oops, Peter Pumpkin) and I both agreed that they were delicious sandwiches. So try them next Fri night when you are tired and not wanting to cook.

1 package Oscar Meyer sliced roast beef

2 slices Havarti cheese

1/2 green bell pepper

1/2 onion, sliced

1/2 teas garlic powder

1 package McCormick or Lawry’s au jus gravy mix

2 bolero rolls (or sub rolls)

Butter

Prepare the au jus according to directions. Put gravy in small saucepan and add roast beef. Cook over low heat while you are sautéing the bell pepper and onion.

In a small skillet, melt about 1 tables butter. Add the sliced bell pepper and onion and cook until they are both tender. While you are stirring them, sprinkle the garlic powder over it.

Slice the rolls in half (but leave them attached on one side) Butter each side. Put rolls on a baking sheet. Place roast beef and veggies on roll. Place two thin slices of Havarti cheese  on the veggies on each one and place in a preheated 425 oven to melt cheese. (about 2 minutes)

Serve with au jus