Chicken casserole dishes without cheese or milk - a culinary challenge!

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http://southernfood.about.com/od/chickencasseroles/r/bl30320g.htm

Scalloped Chicken

This scalloped chicken casserole is made with cooked chicken, mushrooms, almonds, and chicken broth.

Cook Time: 50 minutes

Total Time: 50 minutes

Ingredients:

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup milk (i bet I can substitute chicken broth for it)
• salt and pepper
• 3 cups cooked rice
• 3 cups cooked diced chicken
• 2 cups sliced sauteed mushrooms
• 1/2 cup slivered almonds
• 1 jar (4 ounces) chopped pimiento, drained
• buttered bread crumbs

Preparation:

Melt butter over low heat in a medium saucepan; stir in flour, blending well. Add chicken broth, milk, salt and pepper. Cook, stirring constantly, until thickened. Butter a 2-quart baking dish. Spread half of the rice in the bottom of the baking dish; top with half of the chicken, half of the sliced mushrooms, half of the slivered almonds and pimiento. Pour in half of the sauce. Repeat layers; sprinkle with buttered bread crumbs. Bake scalloped chicken at 350° for 45 minutes.

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http://southernfood.about.com/od/chickencasseroles/r/bl51205g.htm

Chicken Noodle Casserole

 

A tasty chicken noodle casserole with chopped vegetables, sliced mushrooms, and a little white wine, baked with herb and butter bread crumbs on top.

Ingredients:

• 4 ounces medium noodles
• 4 tablespoons butter
• 6 to 8 ounces sliced mushrooms
• 1/2 cup thinly sliced celery
• 1/2 cup chopped onion
• 1 small carrot, grated
• 4 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon herb seasoning mixture or dried leaf thyme
• 1 1/2 cups milk
• 1/2 cup chicken broth
• 2 cups cooked diced chicken
• 4 ounces egg noodles, cooked and drained
• 1/4 cup dry white wine - or substitute more chicken broth
• 1/2 cup fine dry bread crumbs
• 1 tablespoon melted butter
• 2 tablespoons green onions or freshly chopped parsley, optional

Preparation:

Cook noodles in boiling salted water just until tender. Drain and set aside. Heat butter in a large saucepan over medium-low heat; add mushrooms, onion, celery, and grated carrot. Cook until tender, about 5 to 8 minutes; stir flour into the pan juices until smooth; add salt, pepper, and thyme. Gradually add milk and chicken broth. Cook, stirring constantly, until bubbly. Add chicken, noodles, and wine; simmer for 1 minute. Spoon into a 2-quart baking dish. Combine the fine bread crumbs with butter then toss with green onions or parsley if desired. Sprinkle buttered bread crumb mixture over the chicken noodle casserole. Bake at 400° for 20 to 25 minutes, until hot and bubbly.

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http://southernfood.about.com/od/chickencasseroles/r/bl51204a.htm

Southwestern Chicken and Rice Bake

 

An easy and tasty chicken meal to make up on busy days. This southwestern chicken casserole is made with diced chicken, black beans and corn, cooked rice, and seasonings, along with an easy homemade sauce and optional cheese topping.

Ingredients:

• 2 cups cooked rice
• 1 1/2 cups diced cooked chicken
• 1 can (15 ounces) black beans, drained, rinsed
• 1 can (11 to 15 ounces) Mexican-style corn, drained
• 1 can (14.5 ounces) diced tomatoes, slightly drained
• 1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro, optional
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried leaf oregano
• 1 tablespoon chili powder
• 1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk (I plan to substitute more chicken broth)
• 1/2 cup chicken broth
• 1/4 teaspoon coarsely ground black pepper
• 1/2 teaspoon salt
• 1/2 to 1 cup Cheddar or Monterey Jack cheese, optional

Preparation:

In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend. In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed.
Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray. Bake at 350° for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.
Serves 6.

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Homemade Pumpkin Spice Syrup

Starbuck's Pumpkin Spice Latter has a strange oily orange residue which I am suspicious off, and plus often their lattes give me terrible gas pains. So, I am re-creating their wonders at home, with good quality ingredients. I already learned to make cold-brewed coffee extract, and now I am getting to the yummiest part - the pumpkin spice syrup. All the store-bought syrups were not only very costly (for my small budget), but also very, very caloric.

I decided to make my own with plain organic brown sugar and a hefty dose of the pumpkin spice.



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http://www.ahealthyjalapeno.com/2011/10/pumpkin-spice-syrup-at-home.html

Ingredients
3/4 cup granulated sugar
3/4 cup water
3 whole cinnamon sticks
1/2 teaspoon ground cinnamon
7 whole cloves
7 whole allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons pumpkin puree
1 teaspoon vanilla, or 1 whole vanilla bean, split lengthwise

Combine all ingredients in a small saucepan and place over medium heat.

Stirring occasionally, allow the mixture to come to a boil. Reduce the heat to low, and simmer for 10 minutes, stirring occasionally.

Remove from the heat and allow the syrup to cool to room temperature. When the syrup is cool, strain into a clean jar through a fine mesh sieve.

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I am thinking about making some caramelized popcorn today for dessert, and mixing my newly made syrup in with the coating.

Dishes from http://www.copykat.com/

http://www.copykat.com/2009/05/03/lubys-spanish-indian-baked-corn/

This recipe is filed in

• Casserole Recipes
• CopyKat Recipes
• Copycat Restaurant Recipes
• Side Dish Recipes

and has these ingredients

• bell peppers
• celery
• Luby's Recipes
• onion

Luby’s Spanish Indian Baked Corn

May 3, 2009

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You can do something extra special with canned and creamed corn by adding bacon, onion, celery, and bell peppers to make this a terrific dish. Luby’s Spanish Indian Baked Corn is the perfect dish to bring to a pot luck dinner, because it reheats so easily.

Luby’s Spanish Indian Baked corn

Yield: 12 servings.
1/4 pound bacon, chopped into 1/2-inch pieces
1/3 cup diced onion
1/3 cup diced celery
1/3 cup diced green bell pepper
1 stick butter (1/4 pound), plus 2 tablespoons melted
1/4 cup milk
1 can (13.5 oz.) cream style corn
1 can (13.5 oz.) whole kernel corn
2 tablespoon jalapenos, finely chopped
2 tablespoon pimentos, finely chopped
1 teaspoon salt
1 tablespoon sugar
2 cups cornbread muffins, crumbled and divided
In a large skillet over medium heat, cook bacon until crisp. Add onion, celery and bell pepper and saute 2 minutes over low heat; set aside. In medium-size pan, melt 1/4 pound butter; add milk, corn, jalapenos, pimentos, salt and sugar; heat over low heat. Add bacon-vegetable mixture and 1 cup cornbread crumbs to corn mixture. Heat well, stirring frequently. Transfer to an 8×11 and 1/2-inch pan. Moisten remaining cornbread crumbs with remaining margarine and sprinkle on top of corn mixture. Bake at 350 degrees until crumbs are light brown.
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http://www.copykat.com/2009/05/03/black-eyed-pea-baked-squash/

Black Eyed Pea Baked Squash Casserole

5 lbs. medium size Yellow Squash
2 eggs – beaten
1 C. Bread Crumbs plus additional for topping
1 stick Butter
1/4 C. Sugar
2 Tbsp. Onion – chopped
1 dash Black Pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.
Combine with beaten eggs, 1-cup breadcrumbs, butter, sugar, salt, onion, and pepper. Turn into a 3-quart casserole that has been lightly sprayed with a nonstick spray. Cover with light layer of breadcrumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.

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http://www.copykat.com/2009/02/06/lubys-cafeteria-mixed-squash-casserole/

Luby’s Cafeteria Mixed Squash Casserole

Yield: 8 servings.
1 cup carrots, sliced 1/8-inch thick
4 cups yellow squash slices, 1/4 inch thick
4 cups zucchini slices, 1/4 inch thick
1/2 cup chopped onion
1 can (10 ounce) condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup crumbled cornbread
2/3 cup dry white bread, torn or chopped in 1-inch pieces
2 tablespoons melted butter or margarine
Heat oven to 350 degrees. In a medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.
Drain and transfer to a large bowl. In a small bowl, whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2 quart baking dish. Cover with foil. Bake 30 minutes.
In a medium bowl, combine cornbread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with cornbread mixture. Continue baking 5 minutes.

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http://www.copykat.com/2009/02/07/boston-market-squash-casserole/ 

Boston Market Squash Casserole

February 7, 2009

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This is a wonderful way to dress up your standard squash casserole.

Boston Market Squash Casserole

4 1/2 C. Zucchini (diced)
4 1/2 C. Yellow Squash (diced)
1 1/2 C. Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Stick of Butter
8 oz. American Processed Cheese (diced, use a store brand not Velveeta)
3 Cubes of Chicken Bouillon
1 tsp. Garlic (minced)
1 tsp. Salt
1/2 tsp. Ground Pepper
1/2 tsp. Thyme
1 Tbsp. Parsley (chopped
Prepare Jiffy Mix as directed, set aside to cool.
Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsley . Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well.
Place squash mixture in a 13″x11″ baking pan that has been sprayed with a none stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 – 60 minutes. Remove cover the last 20 minutes of baking time.
We found that this casserole is a great replacement for stuffing or potatoes.

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 http://www.copykat.com/2009/05/19/mexican-cornbread-casserole/

Mexican Cornbread Casserole – make a Mexican casserole dinner that is easy to make, and reheats well.

May 19, 2009

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Mexican cornbread casserole is filling meal.  This south of the bored inspired casserole is a great way to feed a family.   I love to make Mexican Cornbread Casserole for when I want a hearty meal. Boxed cornbread mix, hamburger, corn, and a few additional ingredients makes for a filling dinner, and best of all this dish reheats very well.

Mexican Cornbread Casserole

Casseroles are a wonderful dish to make for a meal during the week.  This one is very easy to put together.  I like to keep a couple of boxes of cornbread mix on hand for recipes just like this one.  You can be flexible in this recipe, you could use any type of sausage instead of the hamburger meat in here.  If you have a few extra left over vegetables in the refrigerator, green beans and carrots are just as tasty in here is the corn.

Yield: 12 servings
2 boxes cornbread mix
1 pound ground beef
1 small can chopped green chilies
1 package taco seasoning mix
1 can regular corn
1 can creamed corn
1 1/2 cup shredded cheddar cheese
Brown ground beef add taco seasoning per package directions; add green chilies; set aside .
Mix cornbread per package directions; to corn bread add 1/2 can cream corn and 1/2 can drained regular corn
add 1/2 of cornbread mixture in bottom of 9×13 pan; On top of cornbread put meat mixture; remaining can of corn and cream corn over that; now add 1/2 of the cheese; top with remaining cornbread mixture and cheese all over top; bake 350* 35-40 min let set 5 min or so and cut into squares .
Thanks to mbellb for sharing this casserole recipe.
You may want to use our Taco Seasoning Mix recipe to make your own taco seasoning mix, it will help you save money, and may keep you from running out to the grocery store.
Do you like to make casseroles?  If so, share with us your favorite casserole, we all love those one dish meals!

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Kickin’ Millet Casserole

Another interesting post on Care2. I like millet, and I like corn, and the combination of the two sounds intriguing.

http://www.care2.com/greenliving/kickin-millet-casserole.html




Created 30 years ago, this recipe continues to be a favorite at the HeartMath Kitchen. This vegetarian gluten-free casserole is moist and flavorful, plus a great way to incorporate millet into your diet. Feel free to increase the amount of jalapenos to make it spicier or leave them out to make an equally delicious milder version.
Kickin’ Millet Casserole
Ingredients:
3½ cup water
½ teaspoon oil
Pinch of salt
1¾ cup millet*
6 cups frozen corn, defrosted (save ½ cup)
½ green pepper, seeded and cubed
½ red bell pepper, seeded and cubed
1 bunch green onions, sliced
2 cups lowfat milk or milk of choice
1 teaspoon jalapeno juice (from a jar of pickled jalapenos)
4 eggs
¼ cup parmesan cheese, grated (for mixing in)
2 teaspoons salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon pepper
2 tablespoons pickled jalapeno peppers (jarred), minced
2 tablespoons Earth Balance, melted or oil of choice*
½ cup parmesan cheese, grated (for topping)
Directions
1. Preheat oven to 350 degrees.
2. In large pot, add oil and salt to water. Bring to a boil. Add millet, stir and cover. Turn heat down to lowest simmer possible. Cook until liquid is gone and small peaks form on top of millet. Do not stir, although you can push wooden spoon down to bottom to see if any water is still left. (Water will boil off in about 15 minutes.) Remove from stove and let sit 10 minutes covered.
3. Set aside ½ cup of defrosted corn in large bowl with peppers and green onions.
4. In tall container or blender, place remaining defrosted corn (5½ cups). Add milk, jalapeno juice, eggs, ¼ cup parmesan cheese and seasonings. Puree on high with hand mixer, regular blender or food processor until creamy and corn is slightly lumpy.
5.  Add corn puree and cooked millet to bowl of vegetables and mix well. Add minced jalapenos and melted Earth Balance.
6. Pour mixture into a lightly greased 15 x 10 inch pan. Sprinkle ½ cup parmesan cheese on top. Bake uncovered until lightly browned on top (about 30 minutes.)
Serves 8 to 10. Total preparation time: 1 hour.

Read more: http://www.care2.com/greenliving/kickin-millet-casserole.html#ixzz1b4B8ZGdt

10 Protein-Packed Plants

A great post on Care2 today. Because my diet is almost meat-free, I am always looking for healthy ways to add protein to my meals.
http://www.care2.com/greenliving/10-protein-packed-plants.html

They list:
1) pumpkin seeds at 9.35 g per ounce
2) asparagus (3.1 grams per 8 spears)
3) cauliflower (2.28 g per 1 cup cooked)
4) broccoli (5.7 g for 1 cup cooked)
5) peanuts (6.71 g per 28 roasted peanuts)
6) oats (6.8 g per one cooked cup)
7) ming bean sprouts (3.16 g per 1 cooked cup)
8) almonds (6.03 g per 24 nuts)
9) spinach (5.35 g per cooked cup)

Pumpkin Biscuits Recipe

http://www.care2.com/greenliving/pumpkin-biscuits-recipe.html

Any soup, stew, or chili would be pleased to share star billing with these tender autumnal biscuits, but they‘re also right at home on the breakfast table, where they can give your day a sunny start. Canned pumpkin makes them a snap to make and gives them a nutritional boost of beta-carotene as well.
Pumpkin Biscuits would also be a welcome addition to your Thanksgiving table, so be sure to save this recipe! Here’s how to make them:
INGREDIENTS
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
3/4 cup canned pumpkin
1/2 cup regular milk, or soy milk for vegan version
3 tablespoons melted butter, or corn oil for vegan version
1 tablespoon pure maple syrup
1. Preheat oven to 450F. Lightly oil a baking sheet and set it aside.
2. Sift together the flour, baking powder, salt, and allspice in a large bowl, then set aside.
3. Combine pumpkin, milk, butter, and maple syrup in a medium bowl and stir until smooth.
4. Combine the flour mixture with the pumpkin mixture. Stir just until the mixture holds together; avoid over mixing, or biscuits will be tough.
5. Roll dough out on a lightly-floured work surface and roll out to 1/2-inch thickness. Using a 2-inch biscuit cutter or a drinking glass, cut out dough into rounds and place on prepared baking sheet. Reroll dough scraps and continue to cut out until all dough has been used.
6. Bake in the center of the preheated oven for 12 to 14 minutes, until tops are golden brown. Serve hot.
Makes about 20 biscuits.

Read more: http://www.care2.com/greenliving/pumpkin-biscuits-recipe.html#ixzz1ZljQaTYO