Creamy Chicken Casserole

This is an easy recipe.  I got it from Taste of Home, Fall Freezer Meals, October 27, 2010.  I love how it makes two so I can freeze one.  It helps a lot on those busy nights where you just don’t want to cook.  Yet for some reason the people in your home want to eat!  😉

Creamy Chicken Casserole  Yield: 2 Casseroles (5 servings each)

4 cups uncooked egg noodles

4 cups of cubed cooked chicken

1 package (16 ounces) frozen peas and carrots

2 cups milk

2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted

1 cup chopped onion

2 tablespoons melted butter

1/2 teaspoon salt

1/2 teaspoon pepper

1. Cook noodles according to package directions.  Meanwhile, in a large bowl, combine the remaining ingredients.  Drain noodles; add to chicken mixture.
2. Transfer to two greased 8 inch square baking dishes.  Cover and freeze one casserole for up to 3 months.  Cover and bake remaining casserole at 350 degrees for 30 minutes.  Uncover and bake 10-15 minutes longer or until heated through.

To Use Frozen Casserole:  Thaw in refrigerator overnight.  Remove from refrigerator 30 minutes before cooking.  Cover and microwave on high for 10-12 minutes or until heated through, stirring twice.

Notes:  Make sure you use a microwave safe pan!!  I used the disposable pans before reading the reheating directions.  Not a big deal I just threw it in the oven and baked it.  Instead of the frozen peas and carrots I have used frozen mixed vegetables.  Good either way.

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Shrimp and Grits

 

Last week for dinner I made  Shrimp and Grits.  I have made shrimp and I have made grits.  Just never together!  The recipe is from Home Cooking with Paula Deen Magazine.  It is the March 18, 2013 issue and the recipe can be found on page 53.  Here is the recipe.

• 4 slices bacon, chopped
• 2 shallots, minced
• 1 teaspoon bottled minced garlic
• 2 pounds peeled and deveined large shrimp
• 2 teaspoons Creole Seasoning
• 1/2 cup white wine
• 1 (14.5 ounce) can petite diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons chopped fresh parsley
• Cheesy Grits (recipe follows)

 

1. In a large skillet, cook bacon over medium heat until crisp.  Using a slotted spoon, remove bacon and drain on paper towels, leaving as much drippings in pan as possible.
2. Cook shallots and garlic in hot drippings over medium heat, stirring occasionally for a 4 minutes or until shallots are tender.
3. Sprinkle shrimp with Creole seasoning.  Increase heat to medium-high, and add shrimp to pan; cook, stirring occasionally, for 3 to 4 minutes or just until shrimp are pink.  Remove shrimp from pan.
4. Add wine, and cook for 1 minute.  Stir in tomatoes, tomato paste, and parsley until well combined, and cook for 5 minutes or until mixture thickens.  Add shrimp, and cook for 1 minute or until shrimp are heated through.  Serve over Cheesy Grits.  Sprinkle with bacon and parsley.

 

Cheesy Grits

 

• 2 (32 ounce) containers chicken broth
• 2 cups quick cooking grits
• 1/2 cup heavy whipping cream
• 1 cup shredded sharp Cheddar cheese

1. In a medium saucepan bring chicken broth to a boil over medium-high heat.  Slowly whisk in grits.  Reduce heat and simmer, stirring frequently, for 12 to 15 minutes or until mixture is thick.  Stir in cream and cheese.  Keep warm.