Saturday, January 31, 2009

Chicken And Rice Bake

I have heard this one is really good. It was submitted by my coworker April who as just become my adopted niece. I am now called Auntie Cricket!

Chicken Rice Stuffing Casserole

1 box Chicken flavored rice (I use rice-a-roni)
1 box Chicken flavored stuffing
4-6 boneless, skinless chicken breasts (depending on preference)
16 oz. container sour cream
1 can cream of chicken soup
seasoning salt
1/2 cup hot water

Cut chicken into small bite-size pieces. Cook in frying pan in a tablespoon or two of butter. Sprinkle with seasoning salt and pepper. Prepare rice as directed on box. Mix sour cream and cream of chicken soup in small bowl. Spread rice in 13x9 baking dish, then layer chicken on top of rice. Spread sour cream/soup mixture over chicken layer.

Melt 4 tablespoons butter in frying pan, add stuffing, and mix well. spread over sour cream/soup layer. Drizzle with hot water and bake at 400 degrees til stuffing is golden brown. Enjoy!

Jane's Yummy Casserole


Heat oven 350 degrees

4 zucchini - grated

4 T butter

1 onion - chopped

2 T flour

Garlic salt

3 - 4 T milk

1 ½ C Sour Cream

2 eggs - beaten

2 C grated Colby cheese

Breadcrumbs & grated parmesan cheese

Grate zucchini into colander - sprinkle with salt - let drain 2 hours.

Press out all moisture (I pressed it between paper towels)

Melt butter in large frying pan, sauté onion, add zucchini and sauté for 3 min.

Add flour and milk and cook 3 minutes. Take off heat, stir in sour cream, cheese,

Eggs and garlic salt.

Put in a greased casserole (9x13)

Top with bread crumbs and parmesan cheese

Bake at 350 degrees for 1 hour.

(Can be made a day ahead and bake it the day of use) Sounds like a lot of work, but it is excellent.

Nanci's Buffalo Chicken Wings

Nanci and I met at the gym. We became good friends and later I even worked for her.She has a large family and loves to have them all over for big Sunday dinners. I have not tried these yet, but I know they will be great.

Buffalo Wings TGIFridays Style

15 chicken wings (about 3 lbs.)
1/4 cup catsup
2 tbl. hot pepper sauce ( I use chili powder instead, the hot pepper sauce is rather hot)
1 tbl. Worcestershire sauce
2 tsp. vegetable oil
2 tsp. garlic salt
Ranch dressing for dipping

Heat broiler. Line broiler pan with foil for easy clean up. Cut wings apart at joints. Mix sauce ingredients in a large bowl, add chicken and turn to coat well. Arrange on broiler pan rack. Reserve remaining sauce. Broil 3-4 inches from the heat source for 12 minutes. Turn pieces over and brush with reserved sauce. Broil 8 to 10 minutes more until browned and cooked through. Arrange on platter with ranch dressing. ENJOY