CHEF DELICIOUS FOOD: marzo 2011

CHICKEN AND YELLOW RICE CASSEROLE

Ingredients

1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 (8 ounce) can water chestnuts, drained and chopped
2 tablespoons olive oil
1 whole chicken
salt and pepper to taste
seasoning salt to taste
1 (10 ounce) package yellow rice
1 (4 ounce) jar diced pimentos, drained

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.

Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.

While the chicken is cooking, prepare the yellow rice according to package directions.

Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.

CUBAN MIDNIGHT SANDWICH

Ingredients

* 1 cup mayonnaise
* 5 tablespoons Italian dressing
* 4 hoagie rolls, split lengthwise
* 4 tablespoons prepared mustard
* 1/2 pound thinly sliced deli turkey meat
* 1/2 pound thinly sliced cooked ham
* 1/2 pound thinly sliced Swiss cheese
* 1 cup dill pickle slices
* 1/2 cup olive oil

Directions

In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.

Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.

KING RANCH CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1 tablespoon chicken bouillon * 1 cup chicken broth * 1 cup chopped onion * 1 (10.75 ounce) can condensed cream of chicken soup * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/2 cup diced red bell pepper * 1 (14.5 ounce) can diced tomatoes with green chile peppers * 2 (8 ounce) cans chili beans, drained * 12 (8 inch) flour tortillas * 3 cups shredded Colby-Monterey Jack cheese Directions Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside. In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese. Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.

CHEESE LOVER'S CHICKEN

Ingredients * 2 (15 ounce) cans tomato sauce * 1 (6 ounce) can tomato paste * 1 tablespoon white sugar * 1 teaspoon dried parsley * 1 teaspoon dried basil * 1 teaspoon dried oregano * 1 medium garlic clove, chopped * 3 pounds skinless, boneless chicken breast halves * 1 cup fine dry bread crumbs * 1 pound Cheddar cheese, shredded * 1 pound mozzarella cheese, shredded * 1 teaspoon garlic salt to taste * salt and pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish. In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic. Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce. Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove and let sit five minutes before serving.

CHICKEN NOODLE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 6 ounces egg noodles * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (10.75 ounce) can condensed cream of chicken soup * 1 cup sour cream * salt to taste * ground black pepper to taste * 1 cup crumbled buttery round crackers * 1/2 cup butter Directions Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

CHICKEN FLORENTINE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1/4 cup butter * 3 teaspoons minced garlic * 1 tablespoon lemon juice * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 tablespoon Italian seasoning * 1/2 cup half-and-half * 1/2 cup grated Parmesan cheese * 2 (13.5 ounce) cans spinach, drained * 4 ounces fresh mushrooms, sliced * 2/3 cup bacon bits * 2 cups shredded mozzarella cheese Directions Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees F (200 degrees C). Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

CHICKEN SPAGHETTI CASSEROLE

Ingredients * 3 cups cooked, cubed chicken meat * 8 ounces spaghetti, broken into pieces * 1/4 cup chopped pimento peppers * 1/4 cup chopped green bell pepper * 1/2 cup chopped onion * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/4 cup white wine * 2 cups shredded Cheddar cheese * salt and pepper to taste Directions Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain. Preheat oven to 350 degrees F (175 degrees C).In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

BROCCOLI CHICKEN DIVAN

Ingredients * 1 pound chopped fresh broccoli * 1 1/2 cups cubed, cooked chicken meat * 1 (10.75 ounce) can condensed cream of broccoli soup * 1/3 cup milk * 1/2 cup shredded Cheddar cheese * 1 tablespoon butter, melted * 2 tablespoons dried bread crumbs Directions Preheat oven to 450 degrees F (230 degrees C). Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.