Fool-Proof Chicken Casserole
Mom’s baked chicken and wild rice casserole.
Month: October 2016
Chicken Brunswick Stew
Chicken Brunswick Stew
Ingredients
- 1 Whole Chicked
- 1 Onion Diced
- 28 oz. Crushed Tomatoes sweetened with 1/3 cup sugar
- 16 oz. Creamed Corn
- 1 cup ketchup
- 1 Tbsp liquid smoke
- 1 Tbsp Vinegar
- 1 Tbps Worcestershire sauce
- 1/2 cup Barbecue sauce
- Water
- celery salt
- Salt
- Black Pepper
- Rice
Instructions
- In a large pot, place the chicken and enough water to cover chicken and bring to a boil.
- Cook chicken until the meat falls off the bone; about 45 min.
- Drain the chicken and reserve 2 cups of stock.
- Remove the skin and bones and coarsely chop meat.
- In a separate pot, mix the chicken and remaining ingredients.
- Simmer slowly for 30 minutes, stirring often to prevent sticking.
- Add a little bit of the stock if the stew becomes too thick.
Notes
Roast chicken or pre-made/store-bought chicken can be used instead.
Beef Stroganhoff
Beef Stroganhoff
Ingredients
- 3 1/2 lb. Top Sirloin Cut into chunks
- 1 Onion Thinly sliced
- 8 oz. Button Mushrooms Sliced
- 14 oz. Beef Stock
- 16 oz. Sour Cream
- 3 1/2 Tbsp Worcestershire sauce
- 1 Cup Flour Seasoned if desired
- Salt
- Pepper
Instructions
- Thinly slice onions and mushrooms.
- Cut sirloin into chunks
- Season and flour sirloin (shaking in a bag is easiest)
- Saute onions and mushrooms until just softened.
- Saute beef until just browned and crusty in oil; cook in batches if needed. (Use dutch oven or other oven safe pan and continue with same pan for baking to make less dishes).
- Combine onions, mushrooms, stock, and Worcestershire into a dutch oven/casserole and bake at 300* for 2-3 hours; until beef is very tender.
- 15 Min. before serving fold in sour cream.
Notes
Serve over thick egg noodles.
If thickening is needed dissolve 2 tblsp. cornstarch in 2-3 tblsp. water and at to bubbling sauce.
Alfredo Sauce
Alfredo Sauce
Dave's Alfredo sauce
Ingredients
- 1 pint Heavy Cream reduced by 1/4th
- 4 oz. Butter 1 stick
- 1 cup Parmesan cheese Finely Greated
- 1 cup Romano Cheese Finely Greated
- 3 cloves garlic Lightly Smashed
- Salt To taste
- White Pepper To taste
Instructions
- Put garlic and cream into a small saucepan over medium to medium low heat.
- Reduce cream to the point where it coats the back of a spoon.
- Add the 4oz (1 stick) of butter and let melt.
- Reduce heat to low and season with salt and pepper.
- When mixture is no longer simmering, add cheeses very slowly while constantly stirring mixture.
- Remove garlic cloves and re-season with salt and pepper to taste.
Notes
Step 5 is very important. Do not add the cheese while the mixture is still simmering otherwise it will more than likely become grainy and un-appetizing. Also once the cheese is added to not bring back to a simmer. Cover with a lid and keep warm until serving..
This sauce does not keep well. It is best to use all of it at once. Upon warming up the sauce will break.