I couldn't resist posting on FB how pretty this dinner looked - and how delicious it was. Sadly, I didn't save the blog that I copied the chicken casserole from, so I can't give proper attribution. But, here's my copy:
Toast 1/4 cup pine nuts
Mix together: 1/2 c. shredded cheddar cheese, 1/2 c. heavy cream, 1/2 c. sour cream
In baking pan, mix: 1 c. uncooked rice, 2 c. chicken stock, 2 cloves minced garlic, 2 c. chopped/shredded cooked chicken, 3 c. broccoli
Sprinkle pine nuts on top of chicken-rice mix
Drop cheese mixture on top in spoonfuls
Bake 30-45 minutes at 400
PS - we roast a chicken one week, then use the left overs for something the next week. I'm always on the hunt for good casserole or yummy left-over-roast-chicken recipes.
Roast Squash, courtesy of Real Simple:
Toss 3lbs kabocha or acorn squash (cut into 1 inch wedges, skin on) with 2 Tbsp olive oil, 2 tsp ground coriander, salt and pepper on 2 large rimmed baking sheets. Bake at 425, turning once, about 25-35 minutes until tender.
Serve over 1 c. plain yogurt. Top with 1/2 c. pomegranate seeds, 2 Tbsp. olive oil, 1 Tbsp sherry vinegar, and 1 c. fresh cilantro.
Note - the first time I made this, our supermarket didn't have any pomegranate, so I used craisins. Yum. Trying again this week with pomegranate! And, I mixed the topping together in a bowl first, before putting on top of the squash. Finally, I saved some squash plain roasted, for picky little boy eaters who aren't into "fancy" vegetables.
Toast 1/4 cup pine nuts
Mix together: 1/2 c. shredded cheddar cheese, 1/2 c. heavy cream, 1/2 c. sour cream
In baking pan, mix: 1 c. uncooked rice, 2 c. chicken stock, 2 cloves minced garlic, 2 c. chopped/shredded cooked chicken, 3 c. broccoli
Sprinkle pine nuts on top of chicken-rice mix
Drop cheese mixture on top in spoonfuls
Bake 30-45 minutes at 400
PS - we roast a chicken one week, then use the left overs for something the next week. I'm always on the hunt for good casserole or yummy left-over-roast-chicken recipes.
Roast Squash, courtesy of Real Simple:
Toss 3lbs kabocha or acorn squash (cut into 1 inch wedges, skin on) with 2 Tbsp olive oil, 2 tsp ground coriander, salt and pepper on 2 large rimmed baking sheets. Bake at 425, turning once, about 25-35 minutes until tender.
Serve over 1 c. plain yogurt. Top with 1/2 c. pomegranate seeds, 2 Tbsp. olive oil, 1 Tbsp sherry vinegar, and 1 c. fresh cilantro.
Note - the first time I made this, our supermarket didn't have any pomegranate, so I used craisins. Yum. Trying again this week with pomegranate! And, I mixed the topping together in a bowl first, before putting on top of the squash. Finally, I saved some squash plain roasted, for picky little boy eaters who aren't into "fancy" vegetables.
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