Arizona Chicken Chili

This is yet another dish we shared at our Nazareth reunion at Edisto Island. What was left over we made into a minestrone soup!

3 boneless, skinless chicken breasts, diced
1 can (14.5 oz) tomatoes, with green pepper and onion
1 T. chili powder
1 can (15.25 oz) black beans or kidney beans
(I use black beans – Bush, I think – and include the sauce)
1 can (15.25 oz) corn, drained
¼ c. chopped cilantro or sliced green onions
A few drops of hot sauce (Texas Pete or Tabasco), if desired

I don't particularly like the flavor of cilantro, so I used green onions instead.

Combine chicken, tomatoes and chili powder in medium saucepan. Cook over medium heat (5–10 minutes) until chicken is cooked. Add remaining ingredients and simmer ten minutes or so until heated through. Serve with cheese (sharp cheddar) and/or sour cream. Serves four.

Hint: Chicken can be browned first before adding the tomatoes and chili powder.

Grain and Vegetable Casserole

This recipe was sent in by Mary, a follower of my Blog. Thanks, Mary. This will the recipe I make for my vegetarian daughter, on Thursday!

Start to Finish: 1 hr 30 min

2 medium carrots, halved lengthwise, thinly sliced
1 can (14.5 oz) diced or stewed tomatoes, un-drained
1 c. sliced fresh mushrooms
1 can (15 oz) Progresso® black beans, drained, rinsed
1 c. frozen whole kernel corn
½ c. vegetable broth
½ c. uncooked pearl barley
½ c. finely chopped onion
1/3 c. chopped fresh parsley
¼ c. uncooked bulgur wheat
1 clove garlic, finely chopped
1 tsp. Italian seasoning
¼ tsp. salt
¼ tsp. pepper
Shredded Cheddar cheese, if desired
Sliced green onions, if desired

1. Heat oven to 350ºF. In un-greased 2-quart casserole or 13x9-inch (2-quart) glass baking dish, mix all ingredients except cheese and green onions.
2. Cover with foil; bake 30 minutes. Stir. Cover and bake 30 to 35 minutes longer or until barley and bulgur are tender and liquid is absorbed.
3. To serve, sprinkle with cheese and green onions.

Breakfast Casserole

One more incredibly delicious dish we shared at our recent reunion. I suppose you could also use leftover ham from your Easter dinner instead of sausage. This recipe uses potatoes instead of bread. A nice change!

1 lb. sausage
10 oz. (or more) frozen shredded hash brown potatoes
8–10 eggs, slightly beaten
2 c. shredded cheddar cheese
1 chopped green pepper
1 med. onion, chopped
1 c. half and half
Optional: mushrooms

Brown sausage, green pepper, and onions. Drain.
Spray a 9 x 13 glass pan.
Layer bottom of dish with hash browns.
Pour eggs over.
Pour half and half over.
Layer 1⁄2 the cheese.
Add sausage, onions, peppers.
Layer remaining cheese.
Cover and refrigerate overnight.
Bake uncovered at 350º for 45-50 min.

Brown Rice Casserole

This rice dish was another recipe we shared at our recent reunion. It is absolutely scrumptious! Try it with your Easter dinner.

3/4 stick butter, softened
1 can beef broth, undiluted
1 can beef consomme`, undiluted
1 small jar (or can) mushrooms (stems and pieces OK), drained
1 (generous) cup regular rice (I use Mahatma)

Heavily grease a 9” x 13” baking dish with the softened butter. Cut the remaining butter into small chunks and place in dish. Add remaining ingredients and stir well. Cover tightly with foil, and bake in a 350º oven for about an hour (check after 45 minutes to see if liquid has been absorbed.)