Chicken Broccoli Cream Casserole

Chicken Broccoli Cream Casserole

     3 large boneless, skinless chicken breasts, cut into bite size pieces

     2 cups broccoli, cut into bite size pieces

     1 can cream of chicken soup

     1 can cream of onion soup
     8 oz. sour cream

     1/4 cup Parmesan cheese, grated

     1 cup cheddar cheese, shredded

     1 tbs Worcestershire sauce

     1 tbs canola oil

     Cajun seasoning to taste     

1. Preheat oven to 350 degrees F.
2. Heat oil in medium skillet over medium-high heat.
3. Put chicken into skillet and cook through (no pink remaining).
4. Stir in Worcestershire sauce and cajun seasoning.
5. Combine soup, sour cream, and Parmesan cheese in large mixing bowl.
6. Fold broccoli and chicken into soup mixture.
7. Pour mixture into baking dish.
8. Cover with cheese and bake for 30 minutes, or until bubbly and cheese is starting to brown.

Notes: 

In the original version of the recipe, the broccoli comes out cooked, but still crunchy. If you like the broccoli to be more tender, add it to the chicken in the skillet for 5 minutes before folding the chicken and broccoli into the soup mixture.

Serves 6.

Pastalaya

Pastalaya

2 lb boneless, skinless chicken breast

2 lb sausage of choice

3 tbs Worcestershire sauce

1 large onion (chopped)

1 large bell pepper (chopped)

1 clove garlic (crushed)

1 can Rotel tomatoes

1 can cream of mushroom soup

1 can cream of chicken soup

1 can beef broth

1 lb pasta of choice

1. Cut chicken and sausage into bite size pieces.
2. Brown chicken and sausage in lightly greased stock pot.
3. Once chicken is no longer pink, add Worcestershire sauce, chopped vegetable and garlic.
4. Once vegetables are tender (onion is starting to become translucent), add canned items. 
5. Stir until mixed well then bring to a boil.
6. Add pasta and simmer until pasta is done, stirring occasionally.

Notes:

1. This version of the recipe is my favorite, but the recipe is VERY very forgiving of changes. I have increased the meat, decreased the meat, added other spices, changed the "cream of"s around, etc. and it ALWAYS comes out good. 
2. A great way to control the spiciness of this dish is with the Rotel and the sausage.
3. I usually use a mix of sausages, I prefer one pound of andouille and one pound of beef or pork sausage.
4. The variation above produces a pastalaya that is thicker, with less excess sauce. If you prefer your pastalaya "looser" and saucier, try chicken broth instead of cream of chicken soup, and an additional 20 oz of water. 
5. I often use the pre-chopped vegetable mix (onions, garlic, bell pepper, etc) in place of the onion and garlic. I still add a whole bell pepper.
6. Different pastas will have a pretty dramatic affect on this recipe. I prefer rotini or shells because they hold the sauce better, but I have made it with nearly every style of pasta and it is always good!

Serves: 8

Spinach and Sausage Fritata

Spinach and Sausage Fritata

     1 lb breakfast sausage 

     1 bag fresh baby spinach

     1 small onion chopped

     1 small bell pepper chopped

     8 eggs

     4 oz feta cheese

     6 oz swiss cheese

     6 oz mozzarella cheese

1. crumble and brown sausage in large oven safe skillet
2. remove and drain sausage
3. cook onion and bell pepper until tender
4. add sausage back to skillet
5. scramble eggs in a bowl and add swiss and feta cheeses
6. pour egg mixture into hot skillet
7. once the eggs have set, cover with mozzarella cheese
8. place skillet in 350 degree oven for 20 minutes

Serves 4

Turkey Cordon Bleu

Turkey Cordon Bleu   

     4 turkey cutlets

     4 slices swiss cheese

     4 slices ham

     1 tbsp paprika

     1/2 cup flour

     1 tbsp Canola Oil

1. pound turkey cutlets thin
2. place a slice of ham and a slice of swiss cheese on each piece of turkey
3. roll turkey around ham and cheese and secure with toothpicks
4. mix paprika and flour
5. sprinkle flour mixture over turkey rolls and rub in, coating entire roll
6. Heat Canola oil in oven safe skillet over medium high heat
7. brown turkey rolls on all sides
8. place skillet into 350 degree oven for 20 minutes or until poultry is done

Serves 4.