Monday, February 25, 2008

Southern Living Chicken Cobbler Casserole

Edited to add: this was DELICIOUS!!! Up there with the SL Chicken Spinach Pasta bake;) Served over Angel Hair. It was like a Chicken Stroganoff-like dish. The topping was scrumptious-feel free to add more on top! I added my notes below...
Chicken Cobbler Casserole

Prep: 10 min., Cook: 25 min., Bake: 15 min.

6 tablespoons melted butter, divided

4 cups cubed sourdough rolls

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley (I used 1 1/2 tsp. dried)

2 medium-size sweet onions, sliced (I used one small)

1 (8-ounce) package sliced fresh mushrooms

1 cup white wine or buttermilk (I did the 1 cup of wine, but it was too wine-y even after cooking down. I added in 1/2 cup sour cream to temper it a bit-YUM)

1 (10 3/4-ounce) can cream of mushroom soup

1/2 cup drained and chopped jarred roasted red bell peppers (I used 1 can drained, diced tomatoes)

2 1/2 cups shredded cooked chicken

Garlic Powder, Salt & Pepper to taste

Toss 4 tablespoons melted butter with next 3 ingredients; set aside. Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 10-15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes. Stir in wine/milk and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Season & adjust sauce to taste. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture. Bake at 400° for 15 minutes or until golden brown.

Yield: Makes 4 servings Southern Living, JANUARY 2006
**Kristine, my saucy-lovin friend, you may want to increase the sauce ingredients a bit. It coated everything nicely, but there wasn't much extra...

Friday, February 1, 2008

Easy Shepherd's Pie

  • 1 lb. ground beef
  • 2 cups hot mashed potatoes
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1 cup KRAFT Shredded Cheddar Cheese, divided
  • 2 cloves garlic, minced
  • 4 cups frozen mixed vegetables, thawed
  • 1 cup beef gravy

PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.

DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.

BAKE 20 min. or until heated through.

**Save 70 calories, 9 grams of fat and 5 grams of saturated fat per serving by preparing with extra lean ground beef, PHILADELPHIA Neufchatel Cream Cheese, 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Tortellini Soup

* 1 package tortellini (I used Buitoni whole wheat cheese, found in the refrigerated section)
* 1 jar spaghetti sauce
* 1 box chicken broth
* 1 bag of frozen mixed veggies
* 1 can creamed corn
* 1 T dried minced onion (you could also use half an onion, sauteed in olive oil)
* 1/2 tsp garlic salt
* 1 tsp Trader Joe's 21 Salute Seasoning (or any good seasoning blend)

Toss it all in the pot, bring to a boil for 5-10 minutes, simmer for 20 minutes to an hour. Serve topped with parmesan cheese and a good chunk of bread, preferably
Tastefully Simple Bountiful Beer Bread. Enjoy!