Recipe: My Cheesy Chicken Casserole Is Tasty and a Great Way to Use Leftovers!

You can easily reinvent this casserole by changing the meat or poultry.

The recipe that I have to share with you today is not only delicious, but it is a great way to use leftover chicken, turkey, or ham.  By the time you are done, your family or guests will think you created something special.    Only you will know the real truth!

With just some curry and garlic powder along with some onion, black olives and fresh mushrooms in a delectable cheesy cream sauce,  this dish has a unique flavor that is wonderfully different.  I do hope that the next time you have any leftover poultry or ham that you will try it.  

Keep in mind that garlic powder is not the same thing as garlic salt.  Garlic powder is pure dry, pulverized garlic without salt whereas garlic salt contains salt as the first ingredient.

My Cheesy Chicken Casserole

1 -1/2 cups of cooked chicken, turkey or ham
1 cup of shredded sharp Cheddar cheese
1 medium onion, finely chopped (1/2 cup)
1–8 oz. package of fresh mushrooms, cleaned and sliced
1 can of condensed cream of mushroom soup (10-3/4 oz.)
1 cup of milk
½ teaspoon of curry powder
½ teaspoon of salt
1/4 teaspoon of garlic powder not garlic salt
1/4 cup of pitted black olives
1/4 cup of olive oil
1-lb. of cooked shells, macaroni or your favorite of pasta


In your skillet or heavy pot, brown your chopped onion in the olive oil until golden brown.

Then add the sliced mushrooms and continue until cooked before adding the soup, cheese, milk, chicken, curry powder, salt, garlic powder, and pitted olives to heat through until the cheese melts and it thickens.

Cook the pasta, drain, and then add to the sauce and blend through.


ENJOY!

Recipe: You’ll Love My Dinner in a Snap Cheesy-Chicken Casserole Especially When You Need to Free Up Your Day!

Today, I have a fabulous main course recipe with my Dinner in a Snap Cheesy-Chicken Casserole that is delicious and so easy to prepare that you will wonder how such a great dish could also be so simple to make!  

All the effort required is just a minimum of chopping before assembling the ingredients and storing in the refrigerator until when you take it out and pop your casserole dish in the oven the next day.  

Besides that, this creamy casserole will also save you money because you can throw in leftover chicken, turkey, beef, and even any leftover veggies if you desire to accompany the mushrooms, onion, and some elbow macaroni.  

If you want a richer sauce, then substitute the same amount of evaporated milk for the plain milk for a more velvety consistency.

I do hope that you will want to try this casserole because even the most reluctant eaters usually ask for seconds.  

Dinner in a Snap Cheesy-Chicken Casserole

1 can of cream of mushroom soup
1 can of cream of chicken soup or cream of celery soup
1 small onion or about ½ cup 
Two cups of milk or evaporated milk
8 oz. cups of uncooked elbow macaroni
½ lb. of Velveeta cheese
1 cup of fresh mushrooms, sliced
1/4 cup of chopped green pepper
3 cups of diced, cooked chicken, turkey, or beef
3/4 teaspoon of salt
1 teaspoon of curry powder 
1/4 teaspoon of black pepper 

Once you have everything chopped and clean, you just mix all the ingredients together in your casserole dish, cover, and then store in your refrigerator until needed.

Later, you bake your casserole in a 350-degree oven for about an hour or so, depending on how your oven is regulated.

ENJOY!

A Few Tasty and Easy Recipes of Mine to Use Leftover Ham!

Easter usually means serving ham.  In anticipation of leftover ham here are two of my favorite casserole dishes you should try for a delicious change.

The first recipe that I want to share with you is a zesty tomato based casserole with lima beans and onion.  What really pumps up the flavor factor is just enough dry mustard for a bit of spice along with brown sugar.  

You have the option to either dice or slice your onion because both ways are just as wonderful.  Onion lovers may want to slice the onion if they like bigger chunks mixed through the casserole.  If you prefer smaller pieces, I suggest dicing, which I do most often.

This second simple casserole is perfect when you have any leftover chicken in the refrigerator that you also need to do something with.  This recipe has a creamy blend of rice, celery, onions and hard-cooked eggs to equal amounts of leftover ham and chicken along with a crunchy topping of slivered almonds and crushed corn flakes.  The taste of those ingredients once cooked in combination will make your mouth water.

Later when you are staring at that leftover ham in the refrigerator, I do hope you will be tempted to try one or both of mine.

My Zesty Ham and Lima Bean Casserole

1/2 cup diced onion
1 clove of finely chopped garlic
2 packages of frozen lima beans
2 tablespoons of olive oil
2-1/2 cups of cubed leftover ham
2 cups of canned, diced tomatoes
2 teaspoons of dry mustard
1/4 cup of brown sugar (light or dark)

Fry your oil and garlic in the olive oil until golden brown.

Once you take the frozen lima beans out of your freezer, you need allow them to defrost enough so they can break apart.

Take out your 2-quart casserole and add the beans, ham, cooked onion and garlic.

Mix the tomatoes and mustard and pour over the above ingredients.

Top with brown sugar and cover your casserole.

Bake in a 350-degree oven for about one hour.


My Crunchy Ham-Chicken Casserole

1 cup of cubed leftover ham
1 cup of cubed leftover chicken
1 can of condensed cream of mushroom soup
1 cup of diced celery
1 cup of cooked rice
3/4 cup of mayonnaise
2 teaspoons of grated onion
1 tablespoon of lemon juice
3 hard-cooked eggs
1/2 teaspoon of salt
1/4 teaspoon black pepper
1/2 teaspoon of dried basil (optional)

Topping:

1/2 cup of slivered almonds
1 tablespoon of butter or margarine (not spread)
1 cup of crushed corn flakes

Mix all the ingredients except for the topping and add to your 2-quart casserole.

Top with crushed corn flakes.

Bake in a 375-degree oven for 25 minutes.

Now remove the casserole from your oven and sprinkle with the almonds mixed with the butter.
 
Return to the oven for about another minute until it melts and then serve.

ENJOY!

Recipe: Reinvent Leftovers With My Delicious Dinner Crepes!

The recipe that I have for you today is definitely a fancy main course that takes leftovers and transforms them into the ultimate weekend dinner indulgence with my dinner crepes.  

Imagine a delicate textured pancake wrapped around browned chopped onions and fresh mushrooms in a creamy cheese sauce along with leftover chicken, turkey or ham.  Top those filled crepes with more cheese sauce before taking out of your oven and what you get is out of this world delicious meal enjoyment.

Though my dinner crepes take a bit of extra effort and time, they are well worth the trouble.  All I ask is for you to try them once and taste them for yourself.  Trust me, no one will ever know they are eating leftovers once you serve this.  This will be our little secret!

Dinner Crepes Nuts Style!

Crepes:


2-1/4 cups sifted  flour
3/4 teaspoon of salt
1/2 teaspoon of baking powder
3 cups of milk
3 eggs
2 tablespoons canola oil or a melted margarine (not spread)


Filling:


4 tablespoons of margarine (not spread) or canola oil
2 medium onions, chopped
6 tablespoons of flour
3 cups of milk
1 teaspoon of salt
1/4 teaspoon of bottled hot red pepper sauce
1 cup of shredded cheese (Swiss, American or Brick)
2 cups of fresh mushrooms, chopped
2 cups of leftover chicken (ham, turkey, beef)
3 tablespoons margarine (not spread) or canola oil

To Prepare the Crepe Batter: 

Mix flour, salt, and baking powder together in a large mixing bowl.

Stir in the milk, eggs, and melted margarine or oil.

Beat with an electric mixer or by hand with a whisk until smooth.

For each crepe, lightly brush an eight-inch skillet with that melted margarine or oil; heat over medium heat until bubbly before pouring 1/4 cup of batter into the skillet.  Tilt the skillet until the batter covers the bottom.  

Cook the crepe until the top is somewhat dry, then turn over and cook the bottom until lightly brown.

If you plan to do these crepe ahead of time, place waxed paper between each one.  You can keep them for two days in your refrigerator and no longer than three months in your freezer.

To Prepare the Filling:

Saute onions in the  four tablespoons of margarine until tender but not brown.

Mix in the tablespoons of flour and cook about one minute, stirring constantly.

Then gradually add the milk and cook until the mixture thickens.

Remove from the heat and add the salt, red pepper sauce and cheese.  (You can add any spices and herbs to change along with the meats you use, if desired.  However, I don't feel it is necessary for this recipe.)

Reserve 1/2 cup of this sauce for the topping.

Fry the mushrooms in the three remaining tablespoons of margarine or oil until lightly browned.  Add this to the cheese sauce as well as the leftover chicken or the meat you want to clean out of your refrigerator.

To Assemble The Crepes:

Preheat your oven to 350 degrees.

Place 1/4 cup of filling into each crepe.

Roll the crepe around the filling and place in a greased, shallow baking dish.

Bake the crepes, covered with aluminum foil, for thirty minutes.  Then uncover and place the remaining cheese sauce over the crepes and place under the broiler for three minutes until lightly browned.

This serves six.

ENJOY!

Do You Want a Tasty Solution to Use That Leftover Easter Ham and Turkey?

If you're tired of those same ways to finish off that leftover ham or turkey still sitting in your refrigerator, then I two delicious recipes to share that will help you solve your problem.  This first recipe is a simple hearty casserole with a combination of seasonings that will elevate it into an elegant Cajun main dish.

The second recipe is geared toward getting rid of your ham and will transform those leftovers into a new oven casserole with kielbassa and beans that is so amazing with a lightly seasoned tomato sauce that you will not recognize it.  After you make this, you will look forward to leftover ham and welcome the opportunity to have this dish again. 

So don't get disgusted with those leftovers because you will be pleasantly surprised once you try these recipes for yourself.

My Cajun Surprise

1-1/2 cups of diced cooked ham
1 cup of chopped onion (1 large)
3/4 cup chopped celery
1 green pepper, cut into strips
1 clove garlic, minced
1 teaspoon of salt
1 can of tomato sauce (15 ounces)
3 cups of chopped cooked turkey or chicken
1/2 cup uncooked rice (regular variety)
2 tablespoons of minced parsley
2 tablespoons of canola or olive oil
1 bay leaf
1/4 teaspoon of dried thyme leaves
1/4 teaspoon of Worchestershire sauce
1/4 teaspoon of black pepper
1 teaspoon of sugar

Brown your onion, celery, green pepper, and garlic in a large skillet in the oil until onion is golden brown and then stir in your ham.  Add the remaining ingredients. Bring to a boil.  Cover; simmer for 40 minutes, stirring occasionally until the rice cooks and the flavors are well combined.

My Favorite French Oven Stew

4 cups of water
1 lb. of dried Great Northern or Navy Beans (2-1/2 cups)
4 carrots, sliced
2 medium onions, diced
2 cloves of garlic, fined diced
2 bay leaves
1 can of tomato sauce (15 ounce size)
1 teaspoon of salt
1/2 teaspoon of dried thyme leaves
1/2 teaspoon of dry mustard
1/4 cup of flour
1/2 teaspoon of black pepper
3 cups of leftover ham pieces, chopped
1 lb.  (or less) kielbassa, cut into pieces
3 tablespoons of canola oil or olive oil

Preheat your oven to 325 degrees. 

Heat water and beans (that you soaked overnight)  to boiling in your Dutch oven or large pot; boil about two minutes.  Remove from the heat; cover and let stand one hour.  Add enough water to the cover beans if needed.  Heat to boiling; reduce heat.  Cover and simmer until almost tender about 1-1/2 hours. (Be sure not to boil or your beans will burst now).  Drain.

Brown your onion and other chopped vegetables in the oil till golden brown and your chopped kielbassa pieces until the vegetables are tender.  Take this off of the heat and stir in the flour to coat everything.

In a large Dutch oven or 4-quart casserole, place this cooked mixture and all the remaining ingredients together.  Cover and cook at 325 degree oven for about an hour.  Remove the cover and cook an additional 30 minutes more.

Great River Organic Milling Company Giveaway!--Ends October 4, 2011

**Disclaimer:  This post has been compensated through a free product (s) or monetary payment.  Opinions are solely mine. All links are "no-follow" links.**

Great River Organic Milling Company bread flours

The other day I told you about the wonderful selection of organic whole grains, flours, pancake mixes and nutritious cereals in my review, which I also shared a picture of the delicious waffles that I made from their whole grain buttermilk pancake mix besides my homemade whole-wheat bread and seven-grain buns using their flour.  

However, I thought you would be interested in these two other great ways to use Great River Organic Milling Company Pancake Mixes.  The first way is if you have any leftover meat for a quick and economical dinner with waffles topped with your creamed leftovers.  Either the Buttermilk or the Seven-Grain mixes work nicely for this purpose.

Great River flour and mixes

You'll chop the meat into little pieces before browning it with a small chopped onion in about three tablespoons of olive oil.  When the finely chopped onion pieces are golden, you can drain a can of your favorite vegetable like peas or green beans and add it along with a can of cream of mushroom soup plus the herb you love the most.  Some fresh thyme or dried chopped thyme is good or basil is another one for flavor along with salt and pepper to make perfect.  Serve this over a batch of freshly cooked waffles.  

Another yummy way to enjoy these pancake mixes is to make some waffles and top with chopped bananas and a scoop or two of your favorite ice cream for a quick dessert.  Check out this sinfully tasty treat I whipped out because these pancake mixes turn out almost a spongy, cake-like waffle to compliment the ice cream.

With ice cream and sliced bananas, this waffle was even tastier.

Today I also made two more loaves of my yeast-raised whole-wheat bread.  Here's the recipe!

Here' my Whole Wheat Brad.

Thanks to Great River Organic Milling, one lucky Nuts 4 Stuff reader in the United States wins their choice of a Baker's Box (with four varieties of their organic flour) or a Breakfast Box (a bag of pancake mix and cereal)!

Both Are Mandatory to Enter:

1. You must follow me on Google Friends Connect before any of your entries will count.  If you already follow, then tell me the name you follow me by with your email (if not in your profile) in a comment.

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Extra Entries:

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Leave a separate comment for each entry.  Be sure you include your email address inside your comment so I can contact you if you win.  This giveaway is only open to residents of the United States only.  Do follow the rules because I check entries.   Be alert that if you attempt to enter using multiple identities will be grounds for disqualification. 

This giveaway ends October 4, 2011 at 12 PM Eastern Standard Time. The winner will need to respond to my email with name and shipping address within 48-hours or another winner will be picked.  

Use Ground Beef Leftovers in My Meat Lover's Pizza Recipe

This pizza recipe is easy to make and a great way to use your ground beef leftovers.

You will be surprised at how much money that you'll save making your own pizza over buying one.

Food rarely goes to waste in our house unless one of us becomes sick.  Unlike some, we make use of leftovers either reheating the dish for another dinner or reinventing something new with what's on hand such as this terrific homemade pizza topped with the rest of my Texas Hash, which I will share with you in a future post.

Texas Hash is one of the easiest casseroles with ground beef or turkey, rice, lots of onions, tomato soup and some spices that you can make.  However, any ground beef or ground turkey casserole like a chili work just as nicely in this recipe.

You simply follow my simple recipe for homemade pizza dough.  Let your dough grow accordingly.  Grease your pan and shape.  For this particular pizza, you want the crust to be thicker than traditional pizza to hold those leftovers easily.  

Once your dough is ready to bake, it's time to recycle those ground beef leftovers and spread on top, add some pizza sauce or spaghetti sauce if your casserole is not the red sauce variety, some grated Mozzarella cheese (as much or as little as you like) and veggies of your choice.  I love hot peppers in mine.  Bake your pizza at 400 degrees for 15-20 minutes or until the bottom is slightly brown.

Trust me, you will feel good about stretching those leftovers, saving money, and making this delicious pizza.  Watch how quickly your family will show up at the table once they know this pizza is now on the menu.