Turkey and Rice Casserole With Fresh Mushrooms, Broccoli and Cheese

What to do with the leftover turkey at Christmas and Thanksgiving? Why not use it to make a healthy and delicious turkey casserole? Winter is just the right time for home-made, slow baked, old-style cottage comfort food. Even after stuffing ourselves we still yearn for hearty, earthy food made from fresh ingredients, like turkey, wild rice and harvest vegetables. This is a delicious casserole that can be put together any time of year. Whole turkeys are generally inexpensive and roasting one during the summer can mean putting together a number of different dishes, everything from sandwiches, to salads, soups to this casserole which is enough to make a meal or be an excellent side dish.

This delicious casserole combines turkey with two types of rice, sauteed mushrooms, broccoli, carrots and celery. Well seasoned, the meat and vegetables are combined with a wine and cheese sauce, and baked to a golden brown finish. Cooking the rice takes about a half hour, and could be done in advance, even the night before. The casserole can be finished under the broiler for a minute or two, if desired.

Turkey and Rice Casserole with Fresh Mushrooms, Broccoli and Cheese

Ingredients:

1/4 cup Wild Rice, cooked tender in chicken stock

1-3/4 cups Long Grain Rice, cooked tender in chicken stock

2 tablespoons Extra Virgin Olive Oil

2 cups sliced Fresh Cremini or Button Mushrooms

1/2 cup Fresh Broccoli Florets

1 small White or Yellow Onion, chopped

1/4 cup grated Carrot

1/4 cup sliced Celery

4-5 cups Turkey, cooked and diced

1 (2 ounces) jar Diced Pimientos, drained

1 teaspoon Coarse Salt

1/2 teaspoon Fresh Ground Black Pepper

1/2 teaspoon Dried Oregano

5 tablespoons All-Purpose Flour

3 cups Whole Milk

1/4 cup White Wine or Chicken Stock

2 cups Shredded Swiss Cheese

2 cups Shredded Cheddar Cheese, divided

Preparation:

1. Preheat oven to 350 F.

2. Add extra virgin olive oil to large skillet.

3. Saute sliced mushrooms, broccoli florets, chopped onion, grated carrot and sliced celery over medium heat until tender.

4. Stir in the cooked turkey, cooked rice, pimientos, coarse salt, fresh ground black pepper and dried oregano.

5. Add flour, whole milk, wine or stock, to large saucepan. Stir to combine.

6. Bring to a boil over high heat, reduce to medium and while constantly stirring, cook 2 minutes, or until thickened.

7. Stir in the Swiss cheese and 1 cup of the cheddar cheese. Continue stirring until melted.

8. Add the wine and cheese sauce to the turkey mixture. Stir to combine.

9. Transfer to a greased 13″ x 9″ x 2″ casserole dish.

10. Sprinkle remaining cheddar cheese over the top.

11. Bake, uncovered, at 350 degrees F., for 25-30 minutes or until heated through and cheese is golden brown.

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This 16-quart stockpot from Le Creuset is an essential piece of equipment for any serious home cook, especially those with large-scale needs. Designed to coordinate with Le Creuset’s classic line of enameled cast-iron cookware, the stockpot and lid are made of carbon steel coated with enamel; the pot has a steel rim to prevent chipping. It heats quickly and evenly–essential when reducing stocks–and the white enamel interior prevents the pot from absorbing odors and flavors so that your beef bouillon doesn’t taste like the last fish stock you prepared. The glossy, colorful exterior makes it attractive enough to go from the stove directly to your table. This stockpot’s sturdy construction, fine craftsmanship, and timeless design ensure that it will be an item you’ll have in your kitchen for a long time. –Pamela Zytnicki

• 16-quart stockpot made of heavy-gauge carbon steel with porcelain-enamel finish
• Loop side handles ensure a secure grip when lifting or transporting
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• Hand wash only; safe for use on all heat sources, including induction
• Measures approximately 12-1/5 by 12-4/5 by 11-1/2 inches

Creamy Crunchy Chicken and Rice Casserole

Sometimes all you really want to eat is a classic home cooked comfort food that will fill you up while being tasty and not too expensive. This casserole is creamy and crunchy as well as temptingly delicious. The best thing about it is that it will taste even better when you reheat it from the leftovers. That is if there are any leftovers.

Nutritious Meals are Easy to Adapt

This recipe is so easily adapted to suit your own tastes and preferences. For instance, you might consider adding different vegetables like peas, carrots, celery, mushroom, onions, or broccoli. Take the time to experience with other types of seasonings as well while preparing something hearty, healthy, and nutritious to eat.

Recipe for Creamy Crunchy Chicken and Rice Casserole

What You Need

• 5 cooked and cubed chicken breast halves
• 4 cups cooked white rice
• ¼ cup margarine or butter
• ¼ cup all-purpose flour
• 2 cups milk
• 1 teaspoon seasoned salt
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 2 teaspoons chicken bouillon power
• 2 cups sour cream
• 12 ounces shredded cheddar cheese
• ½ margarine or butter
• 2 cups French fried onions

How to Make It

Boil chicken breast halves until done and then remove from pot to cool. After cooling to touch, cube the meat into bite size pieces. Set this aside until needed.

Using the boiling chicken stock plus any water you may need to make 8 cups of water to boil the 4 cups of rice. Bringing this stock and water to a boil add the 4 cups of rice. Stir only once after adding the rice and then bring to a boil. Cover the pot with the lid and reduce heat to simmer or lowest setting. Do not remove lid or stir rice. Cook rice for 22 minutes and then remove from heat. You may or may not prefer to rinse it with water. Set rice aside until needed.

Preheat your oven to 450 degrees Fahrenheit.

Using a 9×13 baking dish spread the rice in the bottom of the dish evenly and then set aside.

Using a medium size saucepan melt the margarine or butter and then gradually stir in flour until it is smooth.

Gradually add the milk, seasoned salt, garlic powder, and ground black pepper and chicken bouillon power. Blend together and bring to a boil. Allow to simmer and then stir until thick and soupy.

Reduce heat and add then add sour cream, cubed chicken, and shredded cheddar cheese. Stir to melt the cheese and thoroughly mix together.

Pour mixture over the rice in dish.

Using a small saucepan, you will melt the ½ cup margarine or butter. Add in the French fried onions while stirring. Sprinkle French fried onions over the casserole for a crunchy topping.

Finally, you will bake the casserole in preheated oven between 10 and 15 minutes, or until thoroughly done.

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Heavy-duty 3-ply bottom consists of two layers of stainless steel that surround a 5mm aluminum core for even heat distribution and durability. 18/8 stainless steel. NSF Certified. Induction ready. (Includes Lid)

This results in extra strength and allows for superior heat distribution. NSF certified. Lid included.

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• Capacity: 16 qt. (15.1 lt.)
• Diameter: 11 in. (30 cm)
• Depth: 10 in. (25 cm)
• Thickness: 0.8 mm

Low Calorie Chicken Casserole Recipe

 Casserole recipes are recipes that are usually referred to a one-dish meal that basically contain cooked meats, fish, poultry, eggs and vegetables and bound with soup or sauce. They are actually cooked using the casserole dish thus where the name came from. This cooking method became very popular especially among the Americans during the 1950′s thereon when the dish was first introduced to the consumers from a simple light-weight metal. Now it has evolved into different materials such as glass, enamel, and stoneware to name a few. With this development, recipes of so many variations came up for everyone’s satisfaction.

Varieties of low calorie recipes were introduced depending on every persons requirement. The usual low calorie intake per day consists of 1500 to 1800 kcal. Normally, calorie intake varies, 1940 kcal for women and 2550 kcal for men. These calories are then burned into energy and the excess intake become fat. There are considerable factors that affects the daily calorie needs of a person. These are age, weight, height, the composition of the body and the daily activity. Low- calorie diet should always be upon the doctor’s recommendation. Regular food are usually eliminated and a meal replacement is recommended. This is why there are recipes now that are low in calories but are regular sight in our dining table especially for health conscious family. One casserole recipe that I usually prepare for my family is the low- calorie Chicken Casserole, Filipino way.

Low Calorie Chicken Casserole

Ingredients:

• 1.5 lbs chicken breast (skinless), diced
• 2 medium size potatoes, diced
• 2 medium size carrots, diced
• 1 medium size turnip, diced
• 1 each green and red bell pepper, chopped
• 1 large onion, chopped
• 4 cloves garlic, crushed
• ⅛ cup tomato paste
• 1 tbsp parsley, chopped
• 1 tbsp paprika
• 1 bay leaf
• 1 liter chicken stock
• 4 tbsp olive oil
• salt and pepper to taste

Procedure:

In a mixing bowl or dish, mix all together the chicken, paprika, salt and pepper. Heat olive oil in a casserole or a large sauce pan and place the seasoned chicken. Cook for 5-10 minutes until chicken turned brown. Remove chicken and set aside. Saute onion and garlic on the same casserole until the onions are translucent. Add the chopped green pepper and parsley then the tomato paste. Mix well and cook for 3 to 4 minutes more.

Return the chicken to the casserole. Gradually add the chicken stock. Add all the vegetables and stir them all together and cook over a low heat for about 20 minutes or until chicken and vegetables are done. Garnish with parsley and serve immediately with plain rice.

Makes 5 – 6 servings

Every 100 grams of chicken breast is equivalent to 116 kcal. This casserole recipe have 700 grams chicken breast and therefore has 812 kcal. Taking into account the added vegetables, it is still in conformity with a low calorie diet which is supposed to be 1500 -1800 calories per day depending on a person’s needs and doctor’s advice.

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Tired of boring old tater tots? Here’s a unique way to use those bland tater tots.

2 pounds ground beef

1/4 cup onion, chopped

1 (1.25 oz.) pkg. taco seasoning

2/3 cup water

1 (11 oz.) can whole kernel corn, drained

1 (10.75 oz.) can condensed nacho cheese soup, undiluted

1 (32 oz.) pkg. tater tots

Directions

Preheat oven to 350 degrees. Prepare a 13x9x2-inch baking dish with nonstick cooking spray.

In a skillet, cook the beef and onion over medium heat until the meat is brown; drain. Stir in the taco seasoning and water. Simmer uncovered for 5 minutes. Add in the corn and soup; mix well.

Spread beef mixture inside of prepared baking dish. Arrange the tater tots in a single layer over the top of beef mixture. Bake, uncovered for 30 to 35 minutes or until potatoes are crisp and golden brown.

Green Chili and Cheese Casserole

Whip up this tasty Mexican recipe using just four simple ingredients.

4 boneless, skinless chicken breasts

1-1/2 cups shredded pepper jack cheese

1 (4oz.) can diced green chili peppers, drained

1 tablespoon dry fajita seasoning

Directions

Preheat oven to 350 degrees. Prepare a 9-inch square baking dish with nonstick cooking spray.

Make a deep cut into the side of each chicken breast half to form a pocket.

Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each chicken half. Close and secure with a toothpick so that the cheese does not escape during cooking. Place the stuffed chicken into the baking dish.

Season the meat with the fajita seasoning. Sprinkle the remaining cheese and chilies over the top.

Bake uncovered for 30 minutes until the chicken juices run clear and the cheese is lightly browned.

Green Chili Grilled Cheese Sandwich

If you love grilled cheese sandwiches, try this spiced up version.

4 slices bread

4 slices Cheddar or Monterey Jack cheese

1 (4 oz.) can chopped green chilies, drained

2 tablespoons butter or margarine, softened

Directions

Top two slices of bread with two slices of cheese. Sprinkle green chilies on top. Place the remaining bread slices on top. Butter the outside of the sandwiches.

In a large skillet, cook the sandwiches over medium heat. Cook on both sides until golden brown and the cheese is melted.

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