Happy Holidays to all. This is another recipe that will be great for leftover chicken or turkey. I had leftover chicken from fixing the Tortilla Soup the other day and again, I wanted something different.
I have never really made a chicken casserole before without having some form of creamed soup. I did not have any so I looked up some recipes and created my own. I used two different recipes and of course added my own twist.
2 leftover chicken breast, cubed
3 chicken things, cubed
3 T of flour
1 Cup of half and half
1/2 cup of chicken broth
3 1/2 T of butter
Creole seasoning, salt & ground pepper to taste.
2 cups of rice
1 cup of chopped celery
1 cup of frozen peas
1-2 cups of cheese
Cut the celery, and add to the pot of uncooked rice. Cook the rice as normal with the celery for about 6 minutes, add the peas, and finish cooking until the rice is tender.
In a heavy pan, melt the butter and add the chicken. Once it bubbling, add the flour until it starts to bubble, stirring constantly. Add the half and half, and chicken broth and cook until thick. If its too thick, you can always add more of each slowly, but you do want it to be thick.
Add the chicken mixture to the rice mixture and mix well. Pour into a glass casserole dish, cover with the cheese and bake covered for 20 minutes, until bubbly. You could also add some breadcrumbs to the top after it has baked for about 10 minutes and bake for 10 more. If I had some, I would have done that too.
Sound good? If you try it, let me know what you think.
Considering it is chilly/cold outside and I have been cooking quite a bit since I have been in Illinois and I wanted something different comforting. I was craving Mexican style food.
When I worked in Torrance years ago, we would frequent a restaurant there, La Capilla. They have the BEST Chicken Tortilla Soup and many other great dishes.
As I mentioned before, I love the cooking show on Food Network with Marcela Valladolid, Mexican Made Easy. She makes it look very easy and tasty. I made this one about 6 months ago, but for some reason this time it was much better. I think I did not add the tortillas in the blender the last time.
This is a great recipe. I am not going to spend the time re-typing her recipe, but I will include a link. Of course, I did add my own twist which is what I will explain. Her recipe does not include meat.
This is a great recipe for leftovers. You could use leftover chicken, turkey, or purchase a roasted chicken.
- I seasoned three chicken breast, added about 1/8 of cilantro, and pan grilled them with about two tablespoons of olive oil until done.
- I shredded the chicken and put it aside.
I followed her recipe, but I added cilantro in the blender with the sauce. We happen to love cilantro and wanted more of that flavor in ours. When fixing the bowls of soup, place the shredded chicken in the bowl first and put the soup over the chicken and all the other ingredients mentioned in the recipe.
I also fixed her Roasted Tomatillo Salsa which is spicy and great if you mix a little bit of it in with the soup. I suggest you fix that first and put it aside…you can always use it for other dishes. I plan to fix some Enchiladas with it for Christmas.
To find the Tortilla Soup full recipe, click here. Enjoy!
WOW…It has been a loonnng time since I posted on this blog. I honestly have not been cooking like I use to since I don’t really have “my own” kitchen right now. Staying at mom’s, I try to stay out of the way most of the time 🙂
My granddaughter is visiting with me for part of the summer so I am cooking a little bit more and decided to utilize some leftovers I had today. I bought a rotisserie chicken a few days ago at a grocery store and typically I always take the leftovers and make chicken salad.
I wanted to do something different today…I created a white sauce with Asiago cheese and served it over pasta (spaghetti). I also had leftover shrimp scampi from yesterday so I threw that in after the sauce was done, yummy.
Process – This took about 15 minutes tops:
Pulled all of the chicken off of the bones and chopped it up into bite size pieces. Start the pasta. You can use just about any pasta that is not too thin.
2 T of Butter
2 fork fulls of flour (about 1 1/2 T)
1 C of milk
Melt the butter and whisk in the flour, then whisk in the milk. Warm until it comes just starts to boil, add about 3/4 cup of the cheese. Stirring periodically as it thickens..add more cheese if you would like it a little thicker. You can also add milk if it becomes too thick.
Once the sauce is the consistency you want, add the chicken and cook for a few minutes until the chicken is warmed up.