Tex-Mex Chicken and Rice Casserole

Ingredients

1/2 cup chopped onion (1 medium)
1 tablespoon olive oil
1 6.9 ounce package chicken-flavor rice and vermicelli mix
1 14 ounce can chicken broth
2 cups water
2 cups chopped cooked chicken (10 ounces)
1 cup chopped seeded tomatoes (2 medium)
3 tablespoons canned diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon dried basil, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/2 cup shredded cheddar cheese (2 ounces)

Directions

Preheat oven 425 degrees F. 

Cook onion in hot oil over medium heat until tender n a medium saucepan. 

Stir in rice and vermicelli mix with contents of the seasoning packet. 

Cook while stirring for 2 minutes. 

Add in broth and the water. Bring to a boil . . . reduce heat. 

Simmer (covered) for 20 minutes.  Please note: liquid will not be fully absorbed

Transfer the rice mixture to a large bowl and stir in chicken, tomatoes, green chiles, chili powder, basil, cumin, and black pepper. 

Transfer to an ungreased 2-quart casserole.

Bake (covered) about 25 minutes. 

Uncover and sprinkle with cheese, let stand for 5 minutes before serving.

Source:  Better Homes and Gardens (BHG.com)

White Chicken Chili Bake

Ingredients

20 oz boneless skinless chicken thighs, cut into 1-inch pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
2 cans (19 oz each) Progresso™ chickpeas, drained, rinsed
1 cup tomatillo salsa (from 16-oz jar) or salsa verde
2 cups shredded mozzarella cheese (8 oz)

Directions

Heat oven to 350°F.

Spray 13x9-inch (3-quart) baking dish with cooking spray.

Cook chicken with salt to taste over medium-high heat 5 to 7 minutes on each side or until browned in a 12-inch nonstick skillet.

Add remaining ingredients except cheese to the chicken mixture.

Stir and spread in baking dish, cover with foil.

Bake 25 to 30 minutes.

Top with cheese, and recover with foil.

Let rest at room temperature about 5 minutes or until cheese melts. If desired, serve over rice with favorite chili toppings: chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, or guacamole.

Source:  Pillsbury.com

Time Out

The Captain and I have taken a time out

from blogging to take care of a commonly

known affliction called blogging burnout.

We will be back soon!

SAUSAGE & STUFFING CRISS-CROSS PASTRY

Dressing is one of my favorites!  

Easy and delicious! Putting this dressing or your own dressing recipe in puff pastry is such a great idea as a side dish or appetizer.

I have been seeing many recipes made into individual servings by placing the pastry in muffin tins, filled with whatever filling you wish.  This recipe would work with that technique.

INGREDIENTS

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 2 eggs
• 1 tbsp. water
• 1/2 lb. bulk pork sausage
• 1 cup Pepperidge Farm® Herb Seasoned Stuffing
• 1 small onion, chopped (about 1/4 cup)
• 1 cup chopped mushrooms (about 3 ounces)

DIRECTIONS

Heat the oven to 375°F. 

Beat water and 1 egg in a small bowl with a fork or whisk.

In a large bowl, mix the sausage, stuffing, remaining egg, onion and mushrooms.

Unfold the pastry sheet on a lightly floured surface and cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. 

Spoon the dressing mixture down the center of the pastry. 

Starting at one end, fold the pastry strips over the dressing mixture, alternating sides, to cover the dressing mixture. 

Place the pastry onto a baking sheet and brush with the egg mixture.

Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.


Tip: Serves 8 as an appetizer.

Source