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Category: Casseroles

Chicken Broccoli Cheese Casserole

Published by jarandhel on March 22, 2015
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Chicken Broccoli Cheese Casserole

A delicious chicken, broccoli, cheese casserole complemented with other mixed vegetables.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Jarandhel Dreamsinger

Ingredients

  • 3 chicken breasts
  • 2 cups rice
  • 1 can of peas
  • 1 can of corn
  • 1 whole onion chopped
  • 1 can black beans
  • 1 red bell pepper chopped.
  • 1 can cream of broccoli condensed soup
  • 1 can broccoli cheese condensed soup
  • 1 handful of mozzarella cheese.

Instructions

  1. Simmer the chicken in boiling water for 15 minutes, then cube.
  2. Cook the rice in the water from the chicken.
  3. Mix cubed chicken and rice together in a deep iron skillet with vegetables, condensed soup, and cheese.
  4. Bake at 375 for 25 minutes in a deep iron skillet.

Recipe Notes

Serving size - 1 bowlful. And no, you will not be hungry when done.

Chicken, Vegetable, and Rice Medley

Published by jarandhel on March 21, 2015
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Chicken, Vegetable, and Rice Medley

A nice chicken, vegetable, and rice medley.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Jarandhel Dreamsinger

Ingredients

  • 1 cup uncooked rice
  • 1/2 white onion minced
  • 1 shredded carrot
  • 1/8 very large cucumber - cut into slices then quartered.
  • 1/4 zucchini - same
  • due to the size difference in the cucumber and the zucchini these should be roughly the same amount of each
  • 2 scallions chopped
  • 1/4 to mato chopped
  • 1 small can white and yellow sweet corn drained.
  • 3 boneless chicken breasts cubed
  • 1 can Campbell's sun-riped yellow tomato soup condensed.

Instructions

  1. Soak the rice. Toss the water.
  2. Rinse the rice again and toss the water.
  3. Start a tea kettle boiling.
  4. Add about 2 dollops of virgin olive oil to a pan and fry the uncooked rice until there is a noticeable color change, stirring frequently with a spatula to keep it from burning.
  5. Add 2 cups boiling water from the tea kettle.
  6. Stir in 1 tablespoon chicken style consomme instant soup and seasoning mix. Return to boiling. Stir in vegetables, chicken, and tomato soup. Add a little extra water if needed.
  7. Simmer for 10-12 minutes.
  8. Let sit for at least 10 minutes so that the rice may absorb the remaining liquid.

Recipe Notes

You can top with a little rice and add some sea salt to bring out the full flavor of this dish.

Ostrich and Rice Casserole

Published by jarandhel on March 20, 2015
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Ostrich and Rice Casserole

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Jarandhel Dreamsinger

Ingredients

  • 2 Cups Jasmine Rice uncooked
  • 4 cups water
  • 1 heaping tablespoon butter
  • 1 small can 10 3/4 ounces campbells condensed cream of broccoli soup
  • 1 small can 10 3/4 ounces campbells condensed cream of potato soup
  • 8 ounces ground ostrich meat available at Wholefoods
  • Shredded Mozerella cheese amount will vary to taste

Spices (amount varies to taste)

  • salt
  • pepper
  • sumac
  • McCormick Hot Mexican Style Chili Powder
  • Best Chef Specialty Cajun Seasoning
  • Simply Organic Grilling Seasons Chicken Seasoning

Instructions

  1. Place water in large saucepan or pot. Place on high heat and bring to a boil.
  2. Add rice and butter. Simmer for 20 minutes, stirring frequently to prevent rice from sticking, till rice is fluffy and water has been absorbed.
  3. While rice is cooking, prepare the meat to taste. I chose to go the easy route and defrost it by microwaving, slice it into bite-sized chunks, and then cook it the rest of the way by microwaving. Cooking it in a skillet or by other means is also perfectly acceptable, but the meat must be fully cooked in this step.
  4. Place rice in a large microwave-safe container. Stir meat and condensed soups into rice. Add spices to taste and stir till the mixture appears uniform. Microwave for between two and four minutes, to help heat the soup and make sure that the rice has remained warm while the meat is being prepared. Slight cooking at this stage also seems to help disperse the taste of the spices throughout the dish.
  5. Take the cheese and stir it into the rice. The heat from the rice will melt the cheese, no further microwaving is necessary for this stage. You may also optionally further top the dish with large slices of cheese and allow them to melt somewhat before serving… microwaving for a minute or so may be necessary for this.

Steak & Pinto Bean Masala Rice Casserole

Published by jarandhel on March 20, 2015
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Steak & Pinto Bean Masala Rice Casserole

A very delicious and easy-to-make variant on traditional rice casseroles. Instead of creamed soups, this one uses Calcutta Masala Sauce as a base.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Jarandhel Dreamsinger

Ingredients

  • 2 Cups White Rice Dry
  • 2 8 oz Steak Tenderloins
  • 1 16 oz Canned Pinto Beans
  • 1 16 oz Calcutta Masala Simmer Sauce

Instructions

  1. Cook the rice.
  2. While the rice is cooking, or shortly after it is done, cut up the steak tenderloins into small chunks about the size and width of the last joint of your pinky finger.
  3. Fry steaks on medium heat. Cooking oil should not be necessary.
  4. Preheat oven to 350 degrees.
  5. Combine rice, a can of organic pinto beans, steak, and 16 ounces Calcutta Masala Simmer Sauce from Taj Ethnic Gourmet (or your preferred brand) in a large casserole dish.
  6. Bake for 15 minutes. Salt and pepper to taste