Turkey & Biscuits

While I am a big fan of using left-over turkey to make Turkey & Wild Rice Soup, J doesn't enjoy soups. So tonight I tried a variation on a recipe I've done before using chicken.

Turkey & Biscuits
2 cups cooked turkey
1 can cream of chicken soup (I used reduced fat)
1/3 cup plain yogurt
1 tsp ground mustard
1/2 tsp curry powder
1/2 tsp garlic powder
12 frozen biscuits

Place turkey in a greased 9 x 13 pan.
Mix soup, yogurt and spices and spread over turkey.
Put biscuits on top, leaving space for expansion.
Bake at 350 for 45 minutes.

We had this with left-over cranberry salad and a green salad topped with almonds and craisins.

Disconnect

There's been a disconnect lately between what's been happening in my kitchen and what's been happening on this blog. I've woefully neglected to blog anything that I've cooked in a long time. I can't possible catch up on everything, so here's what we had for dinner tonight, along with an article that my husband suggested inform my cooking going forward. He sent this to me after one night last week when he and two of my daughters all turned their noses up at homemade tomato soup. I'm thinking about trying what the article suggests...

Chicken Casserole
1 cup rice
1 1/2 cups cooked chicken
1 can cream of chicken soup
1/4 cup plain yogurt
1/4 cup lite sour cream
1 tsp paprika
1/2 tsp dry mustard
3 tbsp. butter, melted
1 sleeve Ritz crackers, crushed (or crushed cornbread crackers from your pantry, as the case may be)

Cook rice and place in greased 9 x 13 casserole dish.
Top with cooked chicken.
Mix soup, yogurt, sour cream and spices together. Spread over chicken.
Mix melted butter and crushed crackers together. Top casserole.
Bake at 350 for 45 minutes.

Served with roasted green beans.

Chicken Cordon Bleu Casserole

I am taking a meal to a friend with a new baby tomorrow and made enough of this casserole to share. I found this recipe in a Simple & Delicious magazine. I'm not normally a huge fan of their recipes since they use lots of prepared items, which makes your dishes quicker, but pricier. The only thing that's not from scratch here is the stovetop stuffing and while you could make that yourself instead of using a box, why would you? I personally love the taste of stovetop stuffing and if I made it from scratch, I'd be trying to duplicate their spices exactly. I'm sure that makes me a philistine, but there you go.

The recipe didn't call for the dijon mustard or the broccoli, but I thought the former would add a nice tang and the latter prevents the necessity of a veggie side dish while complementing the other tastes.

This recipe yielded two 9 X 13 casseroles.

• 4-6 cups cooked chicken
• 2 packages chicken flavored stuffing mix (next time I will make 3 packages to split between 2 casseroles)
• 1 can condensed cream of chicken soup
• 1 cup milk
• 2-3 Tbsp dijon mustard
• 14 thin slices deli ham
• 4 oz. swiss cheese, sliced thinly
• 2-3 cups shredded cheddar cheese

Cook dressing according to package directions and set aside.

Mix soup, milk and mustard.

Divide chicken between 2 casserole dishes (I used a combination of cut up chicken breast and dark meat that I cooked in the crock pot with lemon juice for a light flavor).

Put ham on top of chicken, followed by sliced swiss cheese and a thin layer (less than 1 cup between the 2 casseroles) of shredded cheddar.

Add broccoli next, followed by soup mixture.

Top with dressing and remaining cheddar cheese.

Bake covered at 350 for 30 minutes.

Uncover and bake 10-15 minutes longer.

Curry Chicken Casserole

Sometimes you just want comfort food. Perhaps I should say sometimes I just want comfort food. I've had a cold all week that keeps getting worse and I really want some homemade chicken soup. However, I don't have any homemade chicken stock in the freezer and I just can't make chicken soup without real stock. I decided this was the next best thing - and easy, since I had the ingredients on hand.

1 cup dry rice, cooked (use 1 1/2 cups dry next time)
1 1/2 cups cooked chicken, defrosted :-)
1 can cream of chicken soup
2/3 cup plain yogurt
1 tsp curry powder
1/2 tsp dry mustard (use 1/4 tsp next time)
1/2 tsp Old Bay seasoning
1 package frozen chopped broccoli pieces
1 sleeve ritz crackers
1/4 cup butter or margarine

Put cooked rice in greased 9 X 13 pan.

Layer chicken over rice, followed by broccoli.

Stir together cream of chicken soup, yogurt and spices.

Pour mixture over broccoli.

Crush sleeve of ritz crackers.

Melt butter and mix with crackers.

Sprinkle on top of casserole.

Bake at 350 for 25-30 minutes.