Cheesy Chicken + Wild Rice Casserole

Ingredients:

3 TB olive oil

1 medium onion, finely diced

3 stalks celery, finely diced

3 carrots, peeled and diced

2 TB fresh minced garlic

2 cups shredded, cooked chicken breast

2 cups steamed white rice

2 cups prepared wild rice

1 tsp. kosher salt

1/2 tsp. black pepper

1/4 tsp. garlic salt

Cheese Sauce

4 TB butter

1/4 cup all purpose flour

1/4 tsp. kosher salt

1/4 tsp. black pepper

2 cups chicken broth

2 cups shredded cheddar cheese

Top with 1 cup of shredded cheddar cheese

1. Preheat oven to 350 degrees F.  Heat oil in medium dutch oven/pot over medium heat. Saute onion, celery, and carrots until softened, about 10 minutes.  Stir in garlic, and cook for 1 minute.  Stir in chicken, rices, salt, pepper, and other spices.  Reduce heat to low.

2. To prepare cheese sauce, melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt, and pepper; then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture, and then transfer to a 9 x 13 inch baking dish.  Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

Makes 8-10 servings. 

Notes: I omitted the celery, suggest adding broccoli (already cooked), and also thyme, savory, parsley, celery salt, and a dash of rosemary.  It turned out great though, and all who ate it, enjoyed it.

From: Picky Palate

Chocolate Crackled Cookies

I made these yesterday, and they turned out great.  They're definitely best straight from the oven - crisp outside, with a gooey, chocolatey inside.  Just make sure you plan the three hours they need to be in the fridge into your prep time!

Ingredients

• 1 1/4 cups firmly packed light brown sugar
• 1 stick Crisco® All-Vegetable Shortening  (I used unsalted butter)
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 2 cups PAll Purpose Flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup semi-sweet chocolate chips
• 1/3 cup sugar
• 1/2 cup powdered sugar

Directions

1. Beat brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
2. Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
3. Heat oven to 375 degrees F. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.

Makes 3 dozen

From All Recipes.com

Chicken + Artichoke Casserole

This is one of my childhood favorites...

Chicken Artichoke Casserole

Serves 4-6

3 lb chicken parts (I use tenderloins)

1 1/2 teas salt

1/2 teas paprika

1/2 teas pepper

6 TB butter - you can lessen this a little, but don't do so too much as it will mess up the sauce

1/2 lb mushrooms

2 cans artichoke hearts

2 TB flour

2/3 cup chicken broth

3 TB sherry

Season chicken with spices.  Brown in 4 TB butter and place in prepared casserole dish (9" x 9" or 9" x 13" works great!).  Saute mushrooms in remaining butter for 5 minutes.  Sprinkle flour over mushrooms; stir in broth and sherry.  Cook for 5 minutes to thicken, stirring often.  Drain artichoke hearts and arrange them between chicken pieces in dish.  Pour mushroom sauce over all.  Cover and bake at 350 for 1 hour.

Serve over rice or another grain.  Enjoy!