Recipe of the Week - Cheesy Chicken & Rice Casserole

OK, This one saved my life after vacation so I am passing this fantastic little secret on.

CampbellKitchen.com

We came home to an absolutely empty kitchen. Shredded cheese was about the only thing left in the fridge. So I headed to the canned and dry goods. Eureka, Cream of Chicken Soup! Who doesn't have a can of this in the cupboard? I remembered a recipe I had used off of a label a long time ago and went searching for it. The website is easy to use and has hundreds of great recipes. It even has a recipe box to store your favorites in.

I had everything in either the freezer or the cupboard. This one is a great one to use on the eve of a much needed grocery shopping trip.

Campbell's® Cheesy Chicken & Rice Casserole From: Campbell's Kitchen

Prep: 5 minutes

Bake: 50 minutes

Stand: 10 minutes

Serves: 4

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 tsp. onion powder

1/4 tsp. ground black pepper

2 cups frozen mixed vegetables

4 skinless, boneless chicken breasts halves

1/2 cup shredded Cheddar cheese

Directions:

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. Top with the chicken. Season the chicken as desired. Cover the baking dish.Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.Tip: To try it Alfredo, substitute broccoli florets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Top the chicken with the remaining Parmesan cheese.

Notes from Tracy:

I prefer this one without the veggies included and it is really good with the chicken cut up in tiny pieces instead. The whole pieces of chicken can be a bit dry. I also like to cover the whole thing in shredded cheddar... what can I say, I like cheese! 8 ) Enjoy!

Recipe of the Week - Easy Almond Rocha

This week is a request of Mom's. With the holidays right around the corner I thought it was a good one too. I was given this recipe by a dear friend back home, Linda Baker. It is sooooo easy and very yummy!

Hope you enjoy.

Easy Almond Rocha

2 1/2 Cups Blanched and Slivered Almonds

1/2 lb Butter (2 cubes)

1 T Corn Syrup

1 Cup Granulated White Sugar

1 1/2 Cups Milk Chocolate Chips

1/4 Cup Water

In a heavy skliiet combine sugar, water, syrup, butter and almonds. Stirring constantly, cook to hard crack or until the almonds are toasted light to medium light brown.

Pour into a greased jelly roll pan. (smaller cookie sheet with sides)

While warm, sprinkle the milk chocolate chips over the mixture and spread when softened. If you like you can sprinkle almonds on top too. Makes it pretty. 8 )

Let cool, remove from pan and break into pieces.

Recipe Of The Week - Chicken Tetrazinni

Allright folks, we are starting a new family blog tradition. Each week we are going to share one of our family favorite recipes. It might be one we have loved for a long time and enjoyed eating that week, it might be something new and fun that we found in a magazine or stole from a friend. (I will be sure to give credit where credit is due!)

This week is one passed along from Mom and is definatly a new favorite. It is really easy to make for a small dinner get together, a friend in need of a meal or even dinner for two with some really yummy leftovers as Tyson and I have figured out.

I chose this one because I made it for Angie a couple of weeks ago and then Christa last week and they have already asked for the recipe. I swapped broccoli for the mushrooms for the Price's version and they say it was yummy that way too.

Please comment if you try it and tell me what you think!


Chicken Tetrazinni
3 to 4 cups cooked chicken (I use 4 frozen boneless skinless chicken breasts out of the package)
salt & pepper
8 oz. angel hair pasta
6 T butter
8 oz. sliced mushrooms (I double this every time)
1/4 cup all purpose flour
1 cup light cream or half & half
2 cups chicken broth
1/4 cup cooking sherry, dry if possible (the sherry is the key ingredient)
1 1/2 or 2 cups shredded Parmesan cheese (as much as you like really)
Paprika (optional)

Preheat oven to 425 degrees.
Cook pasta according to package directions. Meanwhile, in skillet, melt 2 T butterover med/low heat. Add sliced mushrooms and saute until golden. (I like to add a little sherry to the mushrooms as they saute) In a saucepan, melt 1/4 cup butter, stir in flour and 1/2 t salt and stir until smooth. Add chicken broth and cream and cook, stirring until sauce is thickened. Add chicken, cooked mushrooms and sherry and heat through. Place cooked pasta in buttered 9X13 baking dish then pour chicken/mushroom/sauce mixture on top. Top with Parmesan cheeseand sprinkle with paprika. Bake at 425 degrees for 15 to 20 minutes, until hot and bubbly.
Serves 8