Chicken and Vegetable Alfredo Casserole

Great variety of vegetables and lots of room for variation is what this recipe offers.

The crunchy topping has grabbed by attention for use in other recipes.

There are some variation suggestions at the end of the recipe, one is to experiment with alfredo sauce flavors, which I highly recommend!  

My favorite is roasted red pepper alfredo sauce that is so flavorful and delicious, it does not taste like it came out of a jar . . . and it really does not matter what brand you use.  Another thing I like to do with the roasted red pepper sauce is include some cut roasted red pepper, either fresh or the ones that come in a jar (which is a great item to keep in the pantry to perk up many dishes).

As with all recipes, this semi-homemade recipe can be adapted to fresh vegetables or the combination of vegetables that you prefer.  Recipes are just a guide!

Ingredients

• 1 bag (19 oz) Green Giant® frozen broccoli & carrots with garlic & herbs 
• 1 cup all-purpose flour 
• 1/4 cup grated Parmesan cheese 
• 1/3 cup cold butter or margarine, cut into small pieces 
• 1 egg, slightly beaten 
• 1 1/2 cups cubed cooked chicken 
• 1 jar (16 oz) four-cheese Alfredo pasta sauce 
• 1 can (15.25 oz) Green Giant® whole kernel sweet corn, drained

Directions

Heat oven to 375°F. In large microwavable bowl, microwave broccoli & carrot mixture as directed on package, using minimum cook time.

Meanwhile, in small bowl, mix flour, Parmesan cheese, butter and egg with pastry blender or fork until crumbly. Set aside.

To hot vegetables in large bowl, add chicken, pasta sauce and corn. Stir gently to combine. Pour into ungreased 2-quart casserole or 9-inch deep-dish glass pie plate. Sprinkle with crumbly mixture.

Bake 20 to 25 minutes or until topping is golden brown.


Tips from Pillsbury:

Two cans (5 oz each) tuna in water, drained and flaked, can be used in place of the chicken.

Alfredo sauce comes in different flavor varieties. Experiment to find your favorite.

Can't get enough strawberries!!

When you live in strawberry country, you can buy tons of strawberries for a ridiculously inexpensive price. Especially if you go to the farm and pick them yourself.

My favorite way to have strawberries is cooked on the stove with simple syrup poured over hot biscuits topped with whipped cream.  I haven't been very adventurous since it is one of my favorite things.

The Captain loves to bake some puff pastry and top it with the same strawberry syrup, topped with whipped cream or vanilla ice cream with more syrup over the ice cream.  Yeah, it is over the top!

How about this Vanilla Cake with

 Strawberry Cream Cheese Frosting?

Talk about some strawberry love!!

Click here for the recipe.

Love the article from chocolatechocolateandmore with enough recipes to keep me experimenting for a long time! A treat for strawberry lovers!

Click here to go to the article

Click here to go to other strawberry articles

15 Best Strawberry recipes from Swanky Recipes . . . click here

Creamy Cheesy Ham Chowder

This creamy and cheesy chowder is great for giving leftover ham new life on the dinner table. It also makes use of leftover vegetables . . . don't be confined to the vegetables listed on the recipe, use what you have on hand!

TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES 10 servings


Ingredients

• 10 bacon strips, diced
• 1 large onion, chopped
• 1 cup diced carrots
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1-1/2 cups water
• 2-1/2 cups cubed potatoes
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 2 teaspoons chicken bouillon granules
• Pepper to taste
• 3 cups (12 ounces) shredded cheddar cheese
• 2 cups cubed fully cooked ham

Directions

In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon. 

Originally published as Cheesy Ham Chowder in 

Quick Cooking September/October 2000, p7

Seafood Pasta Chowder

© 2009 Peggy Trowbridge Filippone

This is one of those recipes that calls for spoiling yourself and making this a special meal.  Of course you can also serve it for a casual lunch.  But it can be made very special.  

First of all, there is something about having this chowder out of a bread bowl that makes you feel spoiled.  I also like to garnish the top with larger shrimp.

However you choose to serve it,  the chowder aims to please!

Ingredients:

• 1/2 cup uncooked miniature pasta bow-ties or shells 
• 5 tablespoons butter 
• 8 ounces fresh sliced mushrooms 
• 1 teaspoon kosher salt 
• 1 clove garlic, minced 
• 1/4 cup all-purpose flour 
• 2 cups fish stock (clam juice can be used if it is your preference) 
• 2 cups half-and-half 
• 1 teaspoon sweet paprika 
• 1 teaspoon dill 
• 1/4 teaspoon fresh-grated nutmeg 
• 1/4 teaspoon cayenne pepper, amount depends on your heat preference 
• 1 cup canned fresh crab meat 
• 8 ounces shrimp (whatever size you prefer . . . we prefer bigger shrimp and sometimes use more than 8 ounces depending on our budget) 
• 1/4 cup sliced green onions, green tops included 

Preparation:

Cook pasta in salted water in a large pot. Drain and rinse.

While pasta is cooking . . . 

Saute mushrooms on low heat in 3 tablespoons butter in a large pot. Salt and cook about 3 minutes, until they have cooked down a bit.

Saute an additional minute after adding garlic, making sure the garlic does not brown.

Stir in 2 tablespoons butter until melted. 

Add flour into the mixture, stirring constantly and cook for 2 minutes. 

Continue stirring and add the fish stock, then the milk. Heat until thickened.

Add paprika, nutmeg, and cayenne, stir in crab and shrimp.  

Cook only until heated through! 

Add drained pasta and green onions. 

Taste and season accordingly, if necessary.

Awesome when served in a bread bowl, but make sure to enjoy with some hot crusty bread.


Yield: 4 to 6 servings

Photo credit © 2009 Peggy Trowbridge Filippone, recipe adapted from About.com