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Country Chicken and Biscuits

 dinner recipe  No Responses »
Feb 072012
 

1 can (10 3/4 ounces) condensed cream of celery soup
1/3 cup milk or water
4 boneless skinless chicken breast halves, cooked and cut into bite-sized pieces
1 can (14 1/2 ounces) Del Monte Cut Green Beans, drained
1 can (11 ounces) refrigerated biscuits

Preheat oven to 375°F.

Combine soup and milk in large bowl. Gently stir in chicken and green beans; season with pepper, if desired. Spoon mixture into 11 X 7-inch or comparable round microwavable ovenproof dish.

Cover with plastic wrap; slit to vent. Microwave on High 8 to 10 minutes or until heated through, rotating dish once. If using conventional oven, cover with foil and bake at 375°F, 20 to 25 minutes or until hot.

Seperate biscuit dough into individual biscuits. Immediately arrange biscuits over hot mixture. Bake in conventional oven about 15 minutes or until biscuits are golden brown and baked through.

Makes 4 servings

Helpful Tips

The creamy chicken and green bean filling can be made up to a day in advance and refrigerated. Bring dish to room temperature, then top with biscuits and bake just before serving.

 Posted by at 4:58 pm  Tagged with: , ,

Chicken & Stuffing Casserole

 dinner recipe  No Responses »
Feb 062012
 

2 cups herb-seasoned stuffing mix, divided
2 Tablespoons butter, melted
4 cups frozen mixed vegetables, thawed, well drained
2 cups shredded or cubed cooked chicken or turkey
2 1/2 cups low-sodium chicken broth
4 large eggs

Preheat oven to 400°F. Coat a 2-quart shallow baking dish with cooking spray.

Mix 2 Tablespoons stuffing mix with melted butter in small bowl; set aside.

Combine remaining stuffing mix with vegetables and chicken in large bowl. Spread mixture in even layer in prepared baking dish.

Beat broth and egss until blended; pour over chicken and stuffing. Sprinkle with reserved buttered crumbs.

Bake until bubbly, 25-30 minutes.

Makes 6 servings

Helpful Tips

To make 2 smaller casseroles, prepare as directed in two 9- x 5-inch loaf pans. Bake 1 casserole at 400°F for 40-45 minutes. Wrap the other tightly in foil and store in the freezer for a “rainy day.” Thaw overnight in refrigerator and bake as directed.

Mix ‘n’ Match

Use any variety of frozen vegetables, such as baby green beans and carrots; broccoli, cauliflower and carrots; or stir-fry vegetables.

 Posted by at 6:26 pm  Tagged with: , ,

Ham & Cheese Hash Browns

 dinner recipe  No Responses »
Feb 052012
 

1 Package (28 ounces) frozen hash-brown potatoes
2 cups cubed, cooked ham
2 cups shredded Cheddar cheese, divided
1 can (10 3/4 ounces) condensed cream of celery soup
1/2 cup chopped green bell pepper (1/2 medium)
1/2 cup sour cream
1/4 cup chopped green onions (2-3 onions)
1/4 cup chopped pimiento

Preheat oven to 400 degrees F. Coat a 13 x 9-inch baking dish with cooking spray.

Combine potatoes, ham, 1 1/2 cups Cheddar, soup, bell pepper, sour cream, green onions, and pimiento in a large bowl; mix well

Spoon potato mixture into prepared dish. Sprinkle with remaining Cheddar.

Bake until mixture bubbles around edges, 60-75 minutes.

Makes 6 servings

Helpful Tips

This recipe can be prepared ahead, covered and frozen for up to two weeks before baking.

 Posted by at 10:03 pm  Tagged with: , ,

Hearty Beef Burgundy

 dinner recipe  No Responses »
Feb 042012
 

4 slices bacon, diced
1 1/2 pounds beef stew meat, cut into 2-inch pieces
1 small onion, chopped
1/ cup plus 2 Tablespoons all-purpose flour, divided
1 can (14 1/2 ounces) beef broth
2 cups baby carrots
1 cup frozen whole pearl onions
1 package (8 ounces) whole mushrooms
1 cup dry red wine or beef broth
1 Tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 Tablespoons butter, softened

Preheat oven to 350°F. Cook bacon in a 4-quart Dutch oven over medium-high heat until crisp. Remove bacon and set aside. Add meat to drippings in pot; cook until meat is browned on all sideds. Add chopped onion; cook until softened. Stir in 1/4 cup flour. Add beef broth; cook, stirring constantly, until thickened. Stir in cooked bacon, carrots, pearl onions, mushrooms, wine, tomato paste, salt and thyme.

Cover pot and bake, stirring once, until meat is fork-tender, about 1 hour 30 minutes.

Combine remaining flour and butter in a small bowl; mix until a smooth paste forms. Place pot on stove top. Drop flour mixture over stew, a little at a time. cook over low heat, stirring constantly, until gravy has thickened, 2-3 minutes.

Makes 4-6 servings

Helpful Tips

Making this stew a day ahead of time gives the flavors a chance to blend and fully develop. Serve this stew with egg noodles or fettuccine.

 Posted by at 6:58 pm  Tagged with: , ,
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