Got Leftovers?

As the subject states, this is an excellent use for leftovers! Not only is it delicious, it's quick and easy! I know you all know what I'm talking about when I mention the rotisserie chickens you can buy in the deli section at the supermarket! I personally don't purchase them because I only like white meat (and crispy skin!) but I don't think the purchase is worth it for the amount that I actually enjoy. This recipe can utilize any section of meat that you prefer (boneless of course) and turkey would taste great with this, too! This is a good recipe to keep in your arsenal of Thanksgiving leftover recipes!  

Chicken and Stuffing Casserole

Yields: 3 servings

14 oz. boneless skinless chicken breast, cubed and cooked

1 c. prepared stuffing

1 tbsp. butter, unsalted

½ c. onion, finely chopped

1 c. cream of mushroom, undiluted

1 c. water

1 c. rice, uncooked

Preheat oven to 375 F. In a small skillet, melt the butter and saute the onions until soft. 

Remove and set aside. In an 8"x 8" baking dish, spread the chicken evenly on the bottom. 

In a separate bowl, combine the mushroom, onion, water, and rice.

 

Pour over the chicken and spread the stuffing evenly over the top. Bake for 30 minutes.

That's it! It's that simple! You could also add some leftover veggies from the night before as well. As I've said before, a casserole is a great place to use up all kinds of leftovers! Enjoy!

Nutritional Info

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 246.8

• Total Fat: 3.9 g
• Cholesterol: 79.2 mg
• Sodium: 900.7 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 1.1 g
• Protein: 29.8 g

Chicken & Green Bean Casserole

     My fiance and I are currently trying extremely hard to find a house. Our lease for our apartment will be up on April 28, 2013 and as those of you who have purchased a home before know, it takes TIME...and lots of it. We've been looking since the middle of January and it's now the end of February. We've exhausted all of our current options for a home and we've had our ups and downs throughout the process. Well, downs...I suppose if we had an "up" we would have a house. Anyways, needless to say, it's been a stressful couple of months. I WILL keep my head up, no matter what. My passion is cooking, so it definitely relieves me and calms me down. Moving on.

     I'm sure I've told you this before, but one of my favorite things to cook on busy nights are slow cooker recipes. My other favorite thing to cook is a casserole. Casseroles are easy for the same reason as slow cooker recipes. You generally throw it all together and go! They are extremely delicious and most of the time, creamy. I envision creamy foods more appropriate during the winter, but are always good for dinner.

Chicken Green Bean Casserole

Yield: 4-6 servings

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken or Turkey

1 Tbsp. butter

1/2 tbsp. vegetable oil

2 small  boneless skinless chicken breasts, cubed

1/2 tsp. black pepper

1 (28 oz.) can green beans, undrained

1 small onion, chopped

1/4 cup flour

1 (10.5 oz.) can cream of chicken soup, undiluted

Preheat oven to 400 degrees.

Prepare stuffing as directed on package.

In a large non-stick skillet, melt butter and stir fry chicken, season with pepper and fry for approximately 5 minutes per side. Once thoroughly cooked, remove and place in an 8"X8" greased baking dish. Add vegetable oil and saute' onion until translucent, then add green beans and flour. Once flour is combined, add cream of chicken. Stir well and bring to a boil. Reduce heat and cook for approximately one minute with constant stirring. Pour green bean mixture over reserved chicken. Top with the prepared stuffing mix. Bake for 30 minutes. Remove from oven and allow to cool for 10 minutes.

Enjoy!

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 263.8

• Total Fat: 7.2 g
• Cholesterol: 34.4 mg
• Sodium: 1,180.1 mg
• Total Carbs: 27.1 g
• Dietary Fiber: 2.0 g
• Protein: 14.0 g

An Ode to Chicken Pot Pie.

     Is there anyone out there like me who doesn't like chicken pot pie? I think it's something about the use of Veg-All, I hated that stuff. There's something about cooked and canned carrots that is SO unappealing. I'm not knocking canned vegetables, I do love the convenience of them, but I do not like Veg-All! Whew, now...I also don't like all the crust that a chicken pot pie, the filling makes the crusts kind of soggy- not for me. I also like chicken noodle casserole, so I thought, "What could be better than combining the two?!" (without Veg-All, of course).
     Yesterday was a little chilly and was rainy and dreary, so it was the perfect day for my creation! Feel free to use any other vegetables that you prefer. Also, I do not like cooked carrots very much, but LOVE the flavor they give, so I dice mine VERY fine, you can leave them as big as you like. Think of this as a crustless chicken pot pie, with noodles! What doesn't taste good with noodles?!

Chicken Noodle Casserole
Yields: 4-5 servings

2½ cups egg noodles, uncooked
2 8 oz. boneless skinless chicken breasts, cubed
1 tbsp. unsalted butter
1 rib celery, diced
1 small carrot, finely diced
½ medium onion, diced
2 cloves garlic, minced
1½ tsp. soy sauce
1 10.5 oz. can cream of chicken soup
1 tbsp. mayonnaise
2 tsp. ground black pepper
1 tsp. salt

Optional toppings: French fried onions, crushed saltine crackers, goldfish crackers, etc.

Preheat oven to 350°F. Spray a 2 quart baking dish with cooking spray. Boil the egg noodles according to package directions, drain and reserve. Add the chicken to a small skillet over medium heat; cook until no longer pink. Reserve in a medium bowl. Add butter to the same skillet and use the melted butter to deglaze the pan removing all brown bits. Once melted, add the celery, carrot, and onion. Saute over medium-low heat for 7-8 minutes, or until vegetables are tender-crisp. Stir in garlic and cook for about 45 seconds to 1 minute. Stir in soy sauce and cook for 30 seconds. Pour into the bowl with the reserved chicken, combine. In a small bowl, combine the cream of chicken soup, mayonnaise, pepper, and salt. If you think the mixture is a little thick, add 1 tbsp. of water at a time until you reach the desired consistency. In the baking dish, combine the noodles, chicken and vegetable mixture, and the soup mixture until thoroughly mixed. Bake in oven for 20 minutes, remove and if toppings are desired, add and place back in oven for 10 minutes. Allow to cool for 5-10 minutes before serving.

Nutritional Info

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 259.4

• Total Fat: 9.5 g
• Cholesterol: 81.9 mg
• Sodium: 722.1 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 1.4 g
• Protein: 23.1 g