Tag Archives: Chicken Casserole

Friends Hot Chicken Salad

Hot Chicken Salad
Hot Chicken Salad

This recipe for hot chicken salad reminds me so much of my new favorite veggie casserole!  Before you think I’ve mixed up my fowl and my veggies let me explain.  Every once in a while I eat something that I just can’t get enough of.  It is usually when lots of people are around and I either make a complete pig of myself or I restrain and then can’t wait to get the recipe and head to the kitchen!

mixed veggie casserole tabled

This happened to me when I ate the veggie casserole.  I was at a potluck function and I only took a little spoonful because I couldn’t quite decide what was in it.  Bad move. After the first bite, I was trying to act inconspicuous as I quickly made my way back to the food table! 🙂

Alice's Chicken Salad
Alice’s Chicken Salad

My friend Sue has always called me a chicken eater because I really do like most everything CHICKEN!  But chicken salad usually puts me over the moon.  Such is the case with my  sous-chef dish-washing mom’s chicken salad.  Yum.

Hot chicken salad
Hot Chicken Salad

But hold the fork … make way for my new favorite hot chicken salad!
But wait there’s more! Click to continue reading

Feeling Blessed

Early Morning Kitchen Activities
Early Morning Kitchen Activities

This morning I woke up early and headed to the kitchen. All week I have tried to get time to cook up the last of the fall apples. Now was the moment.  I sliced and chunked apples into a big pot, added a splash of apple cider and let them simmer.
Granny smith apples sink But wait there’s more! Click to continue reading

Penne Chicken Casserole

penne chicken plated

Last spring I had the pleasure of eating a fabulous Seafood Lasagne at my friend Cheryl’s home.  Cheryl is a great cook and always sharing a new recipe or two when we go to visit.  Her seafood lasagne was so delicious and I was well on my way to a second helping when we discussed the recipe.  With recipe in hand several months later I headed to the kitchen to set out ingredients for the evening meal.

I had already bought the Alfredo Sauce and mixed vegetables.  But a quick check of my freezer revealed lots of chicken and no shrimp or crab.  So, chicken it will be.  A not-s0-quick check of the pantry found me rearranging pantry shelves and organizing the ingredients with no lasagne noodles in sight.  I came up with 3 boxes of whole wheat penne pasta!  At this point my recipe began to change shape.

penne chicken tabled

Oh my gosh this dinner turned out to be one for the cookbooks! The chicken, vegetables, and Alfredo sauce blended beautifully while the whole wheat penne gave the casserole that wholesome taste!  A side salad completed the dinner.  I am still going to make the Seafood Lasagna and you will be the first to know when I do.  In the meantime, I promise this is a keeper casserole!

Happy Cooking and Have a Blessed Day!

Ascribe to the Lord the glory due his name;
worship the Lord in the splendor of his holiness.    Psalm 29:2

Penne Chicken Casserole
Dinner's ready! This fast and easy casserole is as good as a leftover as it is the first day. Problem will be -- no leftovers! It's that good.
  • 8 ounces whole wheat Penne pasta
  • 1 jar Light Alfredo Sauce (15 ounces)
  • 1 bag mixed frozen vegetables
  • 2 to 3 cups diced cooked chicken
  • 2 teaspoons minced garlic
  • ¼ cup minced onion
  • 2 cups grated cheddar cheese
  1. Cook penne noodles according to package directions. Drain.
  2. Preheat oven to 350 degrees.
  3. Lightly grease a 8" x 12" baking dish.
  4. Combine garlic and onion with the Alfredo sauce.
  5. Layer with penne pasta on the bottom, add mixed frozen vegetables, and top with diced chicken.
  6. Pour Alfredo sauce over all the pasta/chicken layers.
  7. Top with grated cheese.
  8. Bake for 30 to 45 minutes until brown and bubbly.

Healthified Chicken and Wild Rice Casserole

wildrice casserole finished

One of my favorite new websites is www.livebetteramerica.com.  It is dedicated to Health, Food, Fitness, and Relationships.  The term healthified has been coined from the writers and I enjoy learning how to take an original recipe and healthify it by lowering the fat content, sometimes lower sodium and always lower calories.
cooked chicken

I started this casserole with cooked, shredded chicken, although the recipe says leftover turkey works equally well.

wildrice broccoli parmesan

Brown rice, wild rice, vegetables, and Parmesan cheese are added.  I used leftover roasted broccoli, but any vegetables — fresh, frozen, or canned works.

The creamy texture comes from fat-free sour cream, reduced-fat Alfredo pasta sauce and chicken broth.

wildrice casserole serving

Sprinkled with Panko bread crumbs and baked until browned and bubbly the delicious scent will fill the kitchen.

We ate this twice and the second time was actually even tastier than the first! It is one of those casseroles that gets better a day or two in the refrigerator.

My Chief Culinary Consultant gave this two thumbs up! Half of the batch I mixed up and froze, ready to bake on a moments notice.

Happy Cooking!

Verse of the Day

“bearing with one another and, if one has a complaint against another, forgiving each other; as the Lord has forgiven you, so you also must forgive.”
Colossians 3:13 ESV

Healthified Chicken and Wild Rice Casserole
82% less saturated fat, 75% less fat, and 43% fewer calories than the original recipe. Delicious and healthy way to use leftover chicken or turkey!
Serves: 8-10 servings
  • Water for cooking rice, according to package directions
  • ¾ cup uncooked regular long-grain brown rice
  • ¾ cup uncooked wild rice
  • 1 container (15 oz.) reduced-fat Alfredo pasta sauce
  • 1 cup fat-free sour cream
  • ½ cup reduced-sodium chicken broth
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon dried thyme leaves
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon pepper
  • 4 cups cut-up cooked chicken or turkey
  • 1 bag (12 oz.) frozen mixed vegetables, thawed
  • ½ cup Panko bread crumbs
  1. In a 3 quart saucepan, cook brown rice and wild rice according to package directions.
  2. Heat oven to 350 degrees F. Spray 13" x 9" baking dish with cooking spray. In a very large bowl, mix pasta sauce, sour cream, broth, Parmesan cheese, thyme, poultry seasoning, and pepper until well mixed. Stir in rice mixture, chicken (turkey) and vegetables. Spoon into prepared baking dish.
  3. Sprinkle entire casserole with Panko bread crumbs. Bake uncovered 40 to 50 minutes or until edges are bubbly and bread crumbs are lightly browned.
Recipe adapted from www.livebetteramerica.com


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