Oh Paula…

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While I was giving in to my Whole Foods shopping addiction last night I stumbled across a “Paula Deen’s Special Collector’s Issue of Quick & Easy Meals” magazine.  This is by far the best food magazine that I have ever purchased.  There are so many great meals for all types of appetites.  I will post a couple of my favorite main course casserole  right now, but don’t worry because I will continue to add more as the weeks go by.

* To subscribe or browse some recipes go to Paula Deen

Cheesy Chicken and Dressing Casserole

  • 2 Tbsp olive oil
  • 4 boneless skinless chicken breasts, cut into 1/2 inch pieces
  • 1 large onion, chopped
  • 1 (8 ounce) package baby bella mushrooms, quartered
  • 3 cloves garlic, minced
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1/4 cup whole milk
  • 1 (6 ounce) package chicken-flavored stuffing mix)
  • 5 Tbsp butter, melted

 

Preparation:

Preheat oven to 350°.  Spray a 13×9 inch baking dish with nonstick cooking spray.

In a large skillet, heat oil over med-high heat.  Add chicken, and cook, stirring occasionally. until chicken is lightly browned and cooked through.  Using a slotted spoon, remove chicken from pan, and place in prepared baking dish.

Reduce heat to medium.  Add onion, mushrooms, and garlic to skillet; cook for 4-5 minutes, or until vegetables are tender.  Spread onion mixture evenly over chicken.  Top evenly with cheese.

In a small bowl, combine soup and milk.  Pour mixture over cheese.

in a medium bowl, combine stuffing mix and melted butter.  Sprinkle evenly over cheese.  Bake for 25-30 minutes, or until hot and bubbly.  Serve immediately.

Sausage and Rice Casserole

  • 2 lbs. ground pork sausage
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 (10.75 ounce) cans cream of chicken soup
  • 1 (14 ounce) can chicken broth
  • 1 3/4 cups uncooked long-grain rice

 

Preparation:

Preheat oven to 350°.  Spray a 13×9 baking dish with nonstick cooking spray.

In a large skillet, combine sausage, onion, and celery; cook over med-high heat until sausage is browned and crumbly.  Drain well.  Stir in soup, broth, and rice.  Spoon into prepared baking dish.  Cover with heavy-duty aluminum foil, and bake for 45 minutes, or until rice is tender.  Serve immediately.

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