One Pot Chicken and Rice Casserole

Chicken and Rice.  Something so simple but kicked up with Spanish inspired flavors.

This recipe comes from one of my favorite, favorite food blogs.  Marie at The English Kitchen.  I love her, she is the sweetest lady and she can cook some of the best meals ever.  I think something else that I really enjoy about her recipes, is that they are nothing fancy, just good home cooked comforting meals, and that is what I'm all about.

My husband is not a huge fan of Chicken and Rice, and this has to do with the fact that when he was deployed over in Bahrain, many many years ago, that is basically all he ate for months on end.

I've slowly gotten him used to it over the years, and now he loves my Portuguese Oven Baked Chicken.  He also really enjoyed this meal.

One Pot Chicken and Rice Casserole

Source:  The English Kitchen

2 TBS olive oil
210g of long grain rice (I used 1 and 1/2 cups)
500g chicken breast pieces (a generous pound) cut into cubes
1 medium onion, peeled and chopped
1 small green pepper, trimmed, seeded and chopped
250g of chestnut mushrooms, sliced (I used a small can)
1 fat clove of garlic, peeled and finely minced
1/2 tsp smoked Spanish paprika
salt and pepper to taste
pinch of oregano
1 400g tin of chopped tomatoes in tomato juice (14 oz tin) undrained
1 tin of water
1 TBS chicken stock powder
grated cheddar cheese to serve

Heat 1 TBS of the oil in a large skillet. Add the rice and stir so that the rice is lightly coated with the oil. Cook over medium heat, stirring frequently, until the rice begins to brown. Scoop out and set aside. Heat the remaining oil in the pan. Add the mushrooms. Cook, without stirring, until they begin to brown. Stir and add the onions and peppers. Cook for several minutes until the vegetables begin to soften. Add the chicken pieces and garlic. Cook for about 5 minutes, stirring occasionally, until the chicken is almost cooked through. Season to taste with salt and pepper and add the paprika and oregano. Stir in the tin of tomatoes, the water, stock powder and the rice. Bring to the boil, then reduce to a low simmer. Cover and cook for 20 to 25 minutes, until all of the liquid has been absorbed by the rice. Serve hot, with or without cheese sprinkled on top.

source : http://fullbellies.blogspot.com/

Pork Chop Casserole

My family loves pork chops, but I sometimes get tired of preparing them the same way, either fried, or breaded or grilled.

I'm always on the hunt for a different way to make them, and when I came across this recipe at Bev Cooks, I had to give it a try.  I was a little reluctant at first, as I have never made pork chops in a casserole, but I have to tell you that it was delicious and the whole family enjoyed it.

Pork Chop Casserole

Source:  Bev Cooks

What it took for 4 to 6:

* 5 boneless pork chops, cut in half (making 10 small chops, which is obvious, because you know how math works. sorry)
* 1/2 cup all-purpose flour
* 3 large red potatoes, cut into 1/8″ slices (use a mandolin if you have one!)
* 1/2 white onion, thinly sliced into rings (use that mandolin)
* 1 (10 3/4 oz) can cream of mushroom soup
* 1 1/2 cup shredded cheddar cheese
* salt and pepper, to taste
* parsley, for garnish
* vegetable oil, for frying


Preheat oven to 375.

Place the flour in a shallow dish and lightly dredge each pork chop through the flour, shaking off any excess flour. Shake that thang. Season both sides with salt and pepper.

Heat 2-3 Tbs. of oil in a large skillet over medium-high. Place the chops in the pan and brown on both sides. It’s okay if it doesn’t cook all the way through. We have baking yet to do. Oh that rhymed.

Arrange the bottom of a 9×13 baking dish with half the potato slices. Overlap just tad. Then arrange the browned chops on top of the potatoes, followed by the remaining potato slices. Then arrange the onion rings on top of the taters. Sprinkle with a little salt and pepper.

Pour the cream of mushroom soup into a medium bowl. Fill 3/4th of the can with water, then add to the cream of mushroom. Whisk to combine. Evenly pour over the casserole.

Top with shredded cheese and bake for 30 to 45 minutes, or until the potatoes are tender and fork pierce-able.

Garnish with parsley and serve!

source : http://fullbellies.blogspot.com/

{ Pizza Potato Puff Casserole }

Alright all you pizza, tater tot loving folks out there.  This is one recipe you're going to want to make, like, really soon, because your kids will love you forever and ever.

Really!!!

My husband had 3 servings, and that is a lot for him, he never eats that much, but he was really enjoying this one.  I was a good girl and only had one serving, I filled up on peas and salad, but only because I'm trying to lose weight and be good.

Seriously though, you will love this easy and simple casserole.

Pizza Potato Puff Casserole

Source:  Gooseberry Patch 101 Cozy Casseroles

1 lb. ground beef
1/4 c. onion, chopped
10-3/4 oz. can cream of
mushroom soup
8-oz. can pizza sauce
12 to 15 slices pepperoni
1/2 c. green pepper, chopped
1 c. shredded mozzarella cheese
16-oz. pkg. frozen potato puffs

In a large skillet, cook ground beef and onion over medium-high heat until browned, stirring frequently. Drain and return beef mixture to skillet; stir in soup. Reduce heat to medium; bring to a boil, stirring occasionally. Spoon beef mixture into an 8"x8" baking pan lightly sprayed with non-stick vegetable spray. Spoon pizza sauce evenly over beef mixture; arrange pepperoni and green pepper over sauce. Sprinkle with cheese; arrange potato puffs over top. Cover with aluminum foil; bake at 375 degrees for 30 minutes. Uncover; bake an additional 15 to 20 minutes, until heated through. Serves 4.

source : http://fullbellies.blogspot.com/