Cheap Stock Pot

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.

Supplied to professional kitchens and great for yours. This stainless steel stock pot is ideal for soups, pastas, stocks, bulk vegetables and seafood. Commercial grade with brushed exterior and interior.

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.

What does NSF listed mean? NSF listed means that this item and the manufacturing facility it came from was tested and approved by the independent testing company called NSF – National Sanitation Foundation to be safe for commercial use. Many restaurants adhere to using NSF listed cookware in their commercial kitchens. NSF listed. (www.nsf.org) The NSF Mark can be found on millions of consumer, commercial, and industrial products today. Products evaluated and certified by NSF International include bottled water, food equipment, home water treatment products, home appliances, plumbing and faucets, and even pool and spa components.No other independent testing programs require companies to comply with the strict standards imposed by NSF and its product certification programs. From extensive product testing and material analyses to unannounced plant inspections, NSF is the only third-party testing organization to undertake a complete evaluation of every aspect of a product’s development before it can earn our certification.Please feel free to do a search in our store for a range of other NSF certified cookware.

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

With winter full upon us, cooking hearty soups is a good way to keep our families well fed and warm. While soups and stews, the meat is great as a main component of a large selection, creamy soups, vegetables, and should not be overlooked.

One of the favorites at my house is cream of broccoli. It is extremely easy to make, especially if you have a food processor or blender stick. And it's cheap, too. I keep all my broccoli paraphernalia, including pipes andfreeze until I have enough to do to soup. About 4 cups sets enough for a hearty meal for me and my husband.

You want to be sure, remove as much of the hard shell as you can, and it is best to do it before you freeze the trimmings. You can, of course, leave it to you and protects your soup after cooking, but I think that an unnecessary step that does not add any variation thereto.

Here is a very simple recipe for a creamy, pureed vegetable soup. Any vegetable that will be pleasingInstead of the broccoli, of course. I've had good luck with cauliflower and carrots, although using these soups the vegetables and not the ingredients.

The basic recipe is the vegetable and equipment at a good, heavy pot. Cover the vegetables with chicken broth, and cook until the vegetables are soft. Puree the vegetables and stock in your food processor, blender, mixer, or us with a stick. Thin the soup with a little broth or water if it thick.

Another, and still is very good, can – in a little butter or olive oil in soup pot until you reach the vegetables and liquid flavor by lightly sauteing chopped onion, celery and garlic – or all.

You do not need to use chicken broth as the liquid. A good vegetable stock works very well, as well as pure water, although I do not think that the soup is so warm and tastefully decorated only with water. I think the sense of beef broth to try this recipe, but chicken> Share is only test on my favorite flavor, so my good will, variations on the track.

The soup is quite simply wonderful as it is, but if you get only a little cream, maybe 1 / 4 cup, a lovely Finish to the texture of the soup.

This soup is elegant enough to impress company with, either as a starting point or during entering. Make sure some of the small florets of broccoli used as a supplement to save. You can either sprinkle on top of the soupuncooked, boil or overheat for a few minutes, or in the microwave just to soften. You want them to keep the deep color, are reflected on the beautiful light green soup.

An excellent accompaniment to the soup has some really good chewy-textured bread. At my house we often have garlic bread. A warm baguette with fresh butter from a jump of olive oil is also excellent served.

This soup is good any time of the year. For the summer can be made a bit thinner, and it tastesvery well served at room temperature. Hot is called what in the winter. You can expect to hear raves from your family, if it is served.

If you wish, you can substitute clams for mussels, clams a few minutes to open steam. Serve bowls of creamy fish soup with toast and butter baguettes.

Makes 6 servings

Ingredients:

6 ounces bacon slices, cut crosswise into thin strips

1 cup chopped onion

1 stalk celery, chopped

2 medium Yukon Gold potatoes (about ¾ pound), diced into ½ –

2 tablespoons butter ½ pound shiitake mushrooms, stems removed, capsSlices

1 teaspoon Rub with Love Crab Cake Mix or more, to taste

1 cup dry white wine 3 cups chicken broth, homemade or low-sodium canned

1 cup cream

1 tablespoon vegetable oil

2 kg mussels, rinsed and de-bearded

2 tbsp chopped parsley

Cooking / Prep Time (30 minutes) Saute the bacon in a large saucepan over medium heat, made up the fat and the bacon begins to crisp, about 4 to 5 minutes.

Pourall but 2 tablespoons of the bacon. Add the onion, celery and potatoes, cook and stir until the vegetables are soft, about 4 minutes. Add the butter, mushrooms and 1 teaspoon of Crab Cake Mix and fry a minute or two. Add the wine, chicken broth and cream. Bring to boil, reduce heat to simmer, covered until potatoes are soft, about 10 minutes.

Add the parsley and season with more Crab Cake Mix flavor. Then remove the pot of fish soup from theHeat. In the meantime, the vegetable oil in a large saucepan over high heat. When the oil is hot, add the mussels and cook, covered, shaking the pot occasionally until the shells open, about 3 to 4 minutes.

Once the mussels are open remove, remove the pot from the stove. Set a strainer lined with gauze or metal mesh strainer over the pot of soup. With the lid to hold the mussels, pour the mussel liquid through the sieve into the soup. Back to the fish soupthe heat and allow the return to a simmer. Use a slotted spoon or tongs to transfer the mussels to 6 warm bowls. Ladle the soup over the clams and serve.

Enjoy!