Chicken, Mushroom, Brocolli and Rice Casserole

I am killing time this afternoon by hanging out in the hubsters office as he works (I am subbing at his school this week) so since I am starving to death, I decided to look up some new recipes (I know. . . . .wise choice!).  I found this at The Girl Who Ate Everything and decided that it was a must have recipe and I thought it should be shared.  For more yummy recipes check out The Girl's website here.  You'll be glad you did!  When I actually make this I will let you know how it turned out.


Chicken, Mushroom, Broccoli, and Rice Casserole
Source: by For the Love of Cooking

Ingredients:
1 T olive oil
1/2 onion
1 lb mushrooms quartered
1 stalk of celery diced
1 (4 ounce) box of Farmhouse Long Grain & Wild Rice (or your favorite brand), prepared per instructions
2 cooked chicken breasts, cubed (I use left over roasted chicken meat)
1 6-8 oz can of sliced water chestnuts, diced (optional, John liked them but I didn't)
1 cup of broccoli florets
1 10 3/4 oz can of Cream of Chicken soup
1 10 3/4 oz can of Cream of Celery soup
1/4 cup light mayonnaise
Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees. Prepare rice per instructions. In a heated pan add 1/2 tbsp oil and cook mushrooms until golden brown - remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft. Using a steamer, steam broccoli until just fork tender, then cool. In a large bowl, combine all ingredients and mix well.

Put into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving.

Buffalo Chicken Quesadillas

The other morning I was watching Rachael Ray (I can't remember who she was cooking with) and they were making buffalo chicken quesadillas.  My husband loves buffalo chicken dip and I thought that maybe he would like these too.  I didn't pay much attention to the recipe they used because I thought for sure that I could come up with something very similar (and sometimes on those shows they use things that we don't like).  Anywho. . . .this is my version of  buffalo chicken quesadillas.  They were yummy and the hubs ate some of the leftovers today.  I will probably eat some of them tomorrow.

Buffalo Chicken Quesadillas

two cans chicken (one didn't seem like enough and 2 made enough for a small army) - I sauteed the chicken with some onions and seasoned it all up with garlic, a pepper blend, seasoning salt and chili powder (this helps with the tin can taste and adds some zip)
Franks Buffalo Sauce (add however much your family likes, I think I used about 3/4 of a cup)
shredded cheese (I used a mexican blend) and I didn't measure. . . just dumped until it looked about right
flour tortillas (I use the fajita size)

Cover the tortilla with cheese, spoon on chicken mixture, some more cheese and another tortilla.  Bake in the oven until melted or put in your skillet and melt everything together.  Cut into triangles and eat.  I used sour cream to dip mine in.  Easy peasy!!

Halloween Chex Mix

A.K.A  Halloween crack!!  I saw this recipe over at Plain Chicken and knew without ever trying it that it was something I would love.  I can't wait to try it!  I am thinking that since I am going to visit my nephew and niece aka the short people sometime before Halloween that I will have to make them some.  My mouth is watering just thinking about it!!!  Here is the recipe for ya:

Halloween Chex Mix

8 oz white chocolate chips
4 cups Corn Chex cereal
2 cups bite-size pretzel twists (I used pretzel balls)
1 cup candy corn M&Ms
1 cup candy corn
1/4 cup orange and black sprinkles

In large microwavable bowl, microwave white chocolate chips uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.

Gently stir in cereal, pretzels, candy corn and M&Ms until evenly coated. Toss the sprinkles over the mixture.

Spread on waxed paper until chocolate is set, about 30 minutes. Break into chunks.

If you have a few minutes, head over to Plain Chicken and check out some of the recipes she has.  There are a lot that I hope to get to try out soon!!!

Skillet Chicken Divan -GF

It seems like so many people are trying to eat gluten free so I decided that I would post GF recipes when I find some.  I do not eat gluten free so the recipes I post I will not have tried, I am just posting them for my 1 readers!!  This particular recipe is from Betty Crocker and looks both yummy and pretty easy.  If you try it and like it, please leave a comment.

Skillet Chicken Divan

1 tablespoon butter or margarine

4 boneless skinless chicken breasts (about 1 lb)

 

Water called for on brown rice package for 1 cup uncooked rice

2  tablespoons Dijon mustard

 

1/4 teaspoon salt 

 

1/8 teaspoon pepper

 

1 cup uncooked quick-cooking brown rice

 

3 cups Green giant valley fresh steamers - frozen broccoli florets, thawed,

 

1/2 cup shredded cheddar or american cheese (2oz) 

Step 1 Melt butter in 10-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 2 minutes on each side or until browned.

Step 2 Remove chicken from skillet. Add water, mustard, salt and pepper to skillet; stirring with wire whisk until blended. Heat to boiling. Stir in rice; return to boiling. Place chicken pieces and broccoli over rice. Reduce heat to low; cover and simmer about 10 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).

Step 3 Sprinkle with cheese; cover and let stand 5 minutes.