Tag Archives: sweet red peppers

Chicken & Wild Rice Casserole

10-oz. container refrigerated Alfredo sauce
1/2 cup milk
2 1/2 cups wild rice, cooked per package instructions
2 cups cooked chicken, cubed
1 cup frozen peas
1/3 cup roasted red sweet peppers, chopped
1 Tbs. fresh basil
1 cup soft bread crumbs
1 Tbs. melted butter

Preheat oven to 350 degrees. Combine Alfredo sauce and milk in a bowl, then stir in rice, chicken, peppers, peas, and basil. Transfer to 1 1/2-quart baking dish. Cover and bake for 30 minutes, then uncover and stir. Combine bread crumbs and melted butter and sprinkle on top of casserole. Bake, uncovered, for another 25 minutes or until heated through and golden.

Southwestern Chicken Garden Casserole

10-oz. package frozen spinach, thawed
3 small yellow summer squash, thinly sliced
1 red bell pepper, cut into 1/2-inch pieces
1 yellow onion, thinly sliced
2 Tbs. peanut oil
3 cups cooked chicken, cubed or shredded
12 small corn tortillas, cut into pieces
10 3/4-oz. can cream of celery soup, undiluted
8-oz. container sour cream
8-oz. jar picante sauce
4.5-oz. can chopped green chiles (do not drain)
one packet of fajita seasoning
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees. Drain chopped spinach and pat dry with paper towels. Heat oil in a large skillet over medium-high heat. Sauté squash, bell pepper, and onion for 6 minutes or until tender, then remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Transfer to a lightly greased 9×13 baking dish. Bake for 30 minutes. Sprinkle with remaining cheese, then bake for 5 more minutes.

Hoppin’ John

1 pound dried black-eyed peas
2 small smoked ham hocks or meaty ham bone
2 medium onions, divided
3 large cloves garlic, halved
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
1 medium red bell pepper, chopped
1/2 green bell pepper, chopped
3 stalks celery, chopped
1 jalapeno, minced
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
4 green onions, sliced

In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the onion pieces and garlic.
Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.

Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.

Chicken Rice Casserole

6 boneless skinless chicken breast halves
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth*
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley

Preheat oven to 350°.

Brown Chicken in oil in large skillet for about 4 minutes on each side; remove from pan and set aside. In the same skillet, saute the peppers, onion, mushrooms and garlic until onions are translucent. Stir in the rice, broth, corn, salt and pepper and bring to a boil.

Put the rice mixture in a 9×13 baking dish, coated with non-stick spray. Top with chicken. Cover and bake for 20 minutes. Uncover and bake a few minutes longer, making sure the chicken is done.** Sprinkle with almonds and parsley. Yield: 6 servings.

Notes: *Can use two bouillon cubes with 2 cups water.
**You can tell if the chicken is done by piercing it with a knife or fork. If the juice is pink, it is not done. The juice must run clear for it to be done.