Chicken, Rice, Broccoli, and Mushroom Casserole

(picture from For the Love of Cooking)

There is nothing especially adventurous or amazing about my take on this dish from For the Love of Cooking; it is welcome-home comfort food, and it was gobbled up promptly and enjoyed by everyone. The water chestnuts add a delicious, subtle crunch to an otherwise soft and creamy dish. This is a good way to get some more veggies into my kids. This recipe makes a lot: a full-to-the-brim 13 x 9" casserole dish. I chose to make the full amount, and freeze some of it in another dish for later. I froze about 1/4 of it, and still fed 4 adults and 3 kids with the part I cooked (everyone went for seconds--that always warms my heart). :)

1 T. olive oil

1/2 onion, diced

1 lb. mushrooms, quartered

1-2 stalks celery, diced

2 c. uncooked rice (about 6 cups cooked)

2 cooked chicken breasts, cubed

1 6-8 oz. can of sliced water chestnuts, diced.

1-2 c. broccoli florets

1 10 oz. can of Cream of Chicken soup

1 10 oz. can Cream of Celery soup

1 10 oz. can Cream of Mushroom soup* (these soups could easily be changed for what you have)

1/4 c. light mayonnaise

1 1/2 c. cheddar cheese, grated (opt.)

salt and pepper to taste

bread crumbs

Preheat oven to 350 degrees. Prepare rice per instructions, adding chicken bouillon and parsley to water for flavor. In a heated pan add 1/2 tbsp oil and cook mushrooms until golden brown - remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft. Steam broccoli until just fork tender, then cool. In a large bowl, combine all ingredients and mix well.

Put into a baking dish, top with bread crumbs, and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving. I served this with a green salad, jello, and rolls. Enjoy!

Makes approx. 10-12 servings

Cafe Rio Cilantro-Lime Rice

1 c. long grain rice

2 c. water

2 chicken bouillon cubes

1 t. butter

2 cloves of garlic, minced

1 t. lime zest

2 T lime juice

2 t. sugar

3 T fresh cilantro

1. In saucepan combine rice, water, bouillon, butter, garlic and lime zest. Bring to a boil, cover and simmer 15-20 minutes or until rice is tender and water is absorbed.

2. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over rice.

Shrimp Jambalya

1 lb shrimp (peeled, w/o tails)

1 T. olive oil

1 bunch of scallions, chopped

1 green bell pepper, diced

2 cloves garlic, minced

1-2 cups quick brown rice (I use 2)

1/8 t. Cheyenne pepper or Cajun seasoning

2 c. chicken broth

1 large can diced tomatoes

1. Saute shrimp, olive oil, scallions, peppers and garlic in medium saucepan.

2. When peppers are tender, add chicken broth, tomatoes, Cheyenne pepper, and rice (more for soupy v. dry). Boil on low for 30 minutes. Then serve.

Mexican Rice and Pico de Gallo

This version of Mexican rice and Pico de Gallo is from my friend Myra, who moved here from Mexico. It's authentic and delicious! This is not spicy at all--I'm sure you can spice it up with jalapeno or chili powder if you like yours with a kick. I jotted down measurements as I watched her cook, so they are all approximate--feel free to adjust to your taste.

Mexican Rice

1 1/2 c. rice

2 T. diced onion (or dried onion flakes)

olive oil

1/4 green pepper, sliced into chunks

1/2 c. or so Hunts Tomato Sauce

2 t. chicken bouillon granules

1 t. garlic salt

1-2 T. cilantro, chopped

In your pot, sauté the rice and onion in olive oil until rice turns a tannish color (approx. 3-4 min.) Add the tomato sauce and stir it in.

Add in water, according to your rice directions (for mine it's approx. 2 1/4 c. )

Add in chicken bouillon, garlic salt, and cilantro, to taste. Add in chopped bell pepper. Stir well to combine, then cook according to regular rice directions. Bring to a boil, put lid on and turn down on low heat for 20 minutes or until done.

Pico de Gallo (great for chips or to top Mexican entrees)

1 1/2 c. seeded, diced tomatoes

1/4 c. minced white or red onion

1 T. minced jalapeno or serrano peppers

1 T. minced garlic (can substitute garlic powder or salt)

juice of 1-2 limes, to taste

handful of cilantro, chopped (plus some as garnish if desired)

salt and pepper

Mix together and serve!