Chicken and Rice Casserole

*** Original recipe Campbell's One Dish Chicken & Rice Bake.

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1 cup water*
3/4 cup uncooked white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves (about 1 pound)

Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.

Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

*For creamier rice, increase the water to 1 1/3 cups.

Chicken Pot Pie

*** Recipe from my friend, Melissa.

2 cups of cooked chicken, shredded or cut into small chunks
1 can cream of chicken soup
1 can of cream of potato
1 can of Veg. All, drained
1/2 C of milk
1/2 tsp. of pepper
2 9in. pie crust

Mix all together in a bowl, put in pie crust.

Bake at 375 degrees for about 40 mins.

* I omitted the Veg All and used about 2 med. cubed raw potatoes and a handful of baby carrots, chopped. I also made the pie crust from scratch.

** In the future I might substitute a 2nd can of cream of chicken for the potato soup. Also, add a small can of green beans.

Creamy Chicken Enchilada

*** Originally found in the Annual Southern Living Cookbook 1997 but I might have adapted it a bit.

1 Tablespoon butter or margarine
1 Medium onion, chopped
1 (4.5 oz) can chopped green chiles, drained
1 (8 oz) pkg. cream cheese, cut up and softened
3.5 cups chopped cooked chicken
(8 inch) flour tortillas
2 (8 oz) pkg. Monterey Jack cheese, shredded
2 cups whipping cream

Melt butter in a large skillet. Add onion; saute 5 minutes. Add chiles; saute 1 minutes. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts. Spoon 2-3 Tablespoons of mixture down center of each tortilla. Roll up tortillas; place seam side down in a lightly greased 13x9 baking dish. Sprinkle with Monterey Jack cheese; drizzle with whipping cream.

Bake at 350 for 45 minutes.

Servings: 4-5.

Focaccia Bread

*** Recipe found on page 104 of Bake It Up! Desserts, Breads, Entire Meals & More by Rose Dunnington.

1 1/4 cup warm water
1 packet (2 1/4 tsp.) active dry yeast
3 cups bread flour
1/2 tsp. salt
1/2 tsp. garlic powder
1 tsp. Italian herbs
1/4 cup olive oil, plus more for drizzling
1/4 cup shredded Parmesan Cheese
toppings of your choice (sliced yellow squash, purple onion, red bell pepper, sliced black olives)

Combine water, yeast, and half of the flour. Let rest for 5 minutes until it looks swampy. Add remaining flour, salt, garlic powder, herbs, and olive oil. Stir until you have shaggy dough.

Knead until smooth. Return to bowl. Cover with clean kitchen towel and let rise until doubled, about an hour.

Preheat oven to 400. Drizzle about 1 tblsp. of olive oil onto baking sheet and spread it around with your hands. Punch down the dough and put it on the baking sheet. Drizzle a little more oil on top, and use your greasy hands to rub the dough into and even thickness.

Dimple the surface of the dough by poking it with your finger all over. Sprinkle the Parmesan and toppings on the dough. Bake 20-25 minutes, or until the bread turns golden brown. Let cool slightly before slicing.

Makes 8-10 servings.

January 2009 Monthly Menu Plan with Recipe Links

January 09 Monthly Menu

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