Creole Beef Grillades and Cheese Grits from Fine Cooking chosen by Kerry at The Woman at the Well
Friday, November 8, 2013
Salted Caramel-Pecan Bars
Salted Caramel-Pecan Bars from Southern Living chosen by Kerry at The Woman at the Well
Pepper-Jelly Glazed Carrots
Pepper-Jelly Glazed Carrots from The Best of Southern Living Cookbook chosen by Jennifer at Come Rain or Come Shine
Crispy Chicken-Broccoli Casserole
Crispy Chicken-Broccoli Casserole from The Best of Southern Living Cookbook chosen by Jennifer at Come Rain or Come Shine
2 (6-ounce) packages long-grain and wild rice mix
1 small onion, chopped
3 tablespoons melted butter, divided
2 cups chopped cooked chicken
1 (10-ounce) box frozen chopped broccoli, thawed
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 (8-ounce) container sour cream
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup lemon juice
3/4 teaspoon salt
2 cups crushed cornflakes cereal
1. Reserve seasoning packets from wild rice mix for another use. Prepare rice according to package directions.
2. Saute chopped onion in a Dutch oven in 1 tablespoon melted butter over medium-high heat for 8 minutes or until onion is tender.
3. Add rice, chicken, and next 6 ingredients to Dutch oven; stir until blended. Spoon into a lightly greased 13x9-inch baking dish or disposable aluminum pan. Toss together cornflakes and remaining 2 tablespoons melted butter. Sprinkle cornflake mixture evenly over casserole.
4. Bake, covered with aluminum foil, at 350 degrees for 30 minutes. Remove foil, and bake 8 more minutes or until golden and bubbly.
2 (6-ounce) packages long-grain and wild rice mix
1 small onion, chopped
3 tablespoons melted butter, divided
2 cups chopped cooked chicken
1 (10-ounce) box frozen chopped broccoli, thawed
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 (8-ounce) container sour cream
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup lemon juice
3/4 teaspoon salt
2 cups crushed cornflakes cereal
1. Reserve seasoning packets from wild rice mix for another use. Prepare rice according to package directions.
2. Saute chopped onion in a Dutch oven in 1 tablespoon melted butter over medium-high heat for 8 minutes or until onion is tender.
3. Add rice, chicken, and next 6 ingredients to Dutch oven; stir until blended. Spoon into a lightly greased 13x9-inch baking dish or disposable aluminum pan. Toss together cornflakes and remaining 2 tablespoons melted butter. Sprinkle cornflake mixture evenly over casserole.
4. Bake, covered with aluminum foil, at 350 degrees for 30 minutes. Remove foil, and bake 8 more minutes or until golden and bubbly.
November 2013 Menu
1. Creole Beef Grillades and Cheese Grits from Fine Cooking chosen by Kerry at The Woman at the Well
2. Salted Caramel-Pecan Bars from Southern Living chosen by Kerry at The Woman at the Well
3. Crispy Chicken-Broccoli Casserole from The Best of Southern Living Cookbook chosen by Jennifer at Come Rain or Come Shine
4. Pepper-Jelly Glazed Carrots from The Best of Southern Living Cookbook chosen by Jennifer at Come Rain or Come Shine
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
2. Salted Caramel-Pecan Bars from Southern Living chosen by Kerry at The Woman at the Well
3. Crispy Chicken-Broccoli Casserole from The Best of Southern Living Cookbook chosen by Jennifer at Come Rain or Come Shine
4. Pepper-Jelly Glazed Carrots from The Best of Southern Living Cookbook chosen by Jennifer at Come Rain or Come Shine
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
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