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Recipe Exploration: Mexican Chicken Casserole

March 12, 2012 2 comments

Name: Mexican Chicken Casserole
By: Renee Valentine

Prep Time: 15 min
Cook Time: 30 min

Servings: 8

Ingredients:

  • 4 teaspoons olive oil
  • 2 cups fresh sliced mushrooms
  • 6 tablespoons sour cream
  • 2 cups shredded Mexican Blend cheese
  • 4 oz can of chopped green chiles
  • 1 package of taco seasoning
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • ½ teaspoon Cayenne Pepper
  • 2 teaspoons cumin
  • 15 oz can of black beans
  • 1 (16 ounce) jar salsa
  • 2 cups cooked white rice
  • 8 ounces boneless chicken breast halves, cooked and diced

Directions:

  1. In a skillet, heat oil over medium heat. Saute mushrooms until soft.
  2. Combine mushrooms, sour cream, 1 cup of cheese, green chiles, taco seasoning, salt, pepper, cayenne pepper, cumin, black beans, salsa, rice, and chicken. Place in a greased 9X13 casserole dish.
  3. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.
  4. Sprinkle remaining cheese on top of casserole and bake until melted.


Notes:

Recipe Exploration: Cajun Chicken Pasta

January 19, 2012 Leave a comment
Name: Cajun Chicken Pasta
By: Renee (modified from All Recipes.com)

Prep Time: 15 min
Cook Time: 15 min

Servings: 6

Ingredients:

  • 12 ounces linguine pasta
  • 2 boneless, skinless chicken breast halves, sliced into thin strips
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons butter
  • 1 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 4 fresh baby bella mushrooms, sliced (optional)
  • 4 stalks of green onion, minced
  • 2 cups heavy cream
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons grated Parmesan cheese


Directions:

  1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
  3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.  Add more Cajun Seasoning if desired.
  4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.  If sauce is too thin, let the bowl sit until sauce thickens.


Notes:

  • Can also use rotisserie chicken cut up into pieces.  That works out well!
  • If sauce is consistently too thin even after sitting, you can add 1 teaspoon of cornstarch mixed with or water to thicken.
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