- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Any good casserole recipes?
Posted on 11/10/17 at 2:39 pm
Posted on 11/10/17 at 2:39 pm
This weather has me wanting to make a casserole tonight.
Posted on 11/10/17 at 2:44 pm to GEAUXT
There's an old simple recipe I make which is a chicken and cornbread casserole recipe. It's in the recipe book. It's sort of like chicken pot pie with a cornbread topping.
You could make a chicken pot pie casserole, as well, with a pie crust or puff pastry topping.
You could make a chicken pot pie casserole, as well, with a pie crust or puff pastry topping.
Posted on 11/10/17 at 2:48 pm to GEAUXT
Chicken and Spinach Lasagne
¼ pound butter (1stick)
1 medium onion, chopped
1 garlic clove minced
3/4 cup unbleached all-purpose flour
1 teaspoon salt
2 cups chicken stock
1 ½ cup of milk (warmed)
1 pound of mozzarella cheese, shredded
1 cup freshly grated Parmesan Reggiano cheese
4-5 basil leaves, shredded
1 ½ teaspoon chopped oregano
½ teaspoon white pepper
15 oz’s whole milk Ricotta cheese
2 tbsp Italian parsley, chopped
9 lasagne noodles, cooked al dente
2 (16 oz) packages of frozen chopped spinach, thawed and squeezed dry
3-4 boneless skinless chicken breasts, cooked and cubed
Preheat oven to 350. Melt butter in a large saucepan. Add onion and sauté until tender. Add garlic and cook 3 minutes. Stir in flour and salt; cook until bubbly, stirring constantly. Slowly pour in chicken stock and warm milk; stir well. Bring to a boil and cook 1 minute. Stir in 2 cups of mozzarella cheese and ½ cup of the Parmesan cheese. Season with basil, oregano and white pepper; set aside. In a mixing bowl, combine ricotta cheese, parsley and remaining mozzarella cheese, set aside. Spread a small amount of the cheese sauce in the bottom of a large greased baking dish. Arrange a single layer of noodles on the bottom of the dish; top with some of the ricotta mixture, some of the spinach and some of the chicken. Pour some of the cheese sauce over the chicken. Repeat layers, ending with cheese sauce on top. Sprinkle remaining Parmesan cheese over the cheese sauce. Bake uncovered, 35 to 40 minutes. Allow to stand 15 minutes before cutting.
¼ pound butter (1stick)
1 medium onion, chopped
1 garlic clove minced
3/4 cup unbleached all-purpose flour
1 teaspoon salt
2 cups chicken stock
1 ½ cup of milk (warmed)
1 pound of mozzarella cheese, shredded
1 cup freshly grated Parmesan Reggiano cheese
4-5 basil leaves, shredded
1 ½ teaspoon chopped oregano
½ teaspoon white pepper
15 oz’s whole milk Ricotta cheese
2 tbsp Italian parsley, chopped
9 lasagne noodles, cooked al dente
2 (16 oz) packages of frozen chopped spinach, thawed and squeezed dry
3-4 boneless skinless chicken breasts, cooked and cubed
Preheat oven to 350. Melt butter in a large saucepan. Add onion and sauté until tender. Add garlic and cook 3 minutes. Stir in flour and salt; cook until bubbly, stirring constantly. Slowly pour in chicken stock and warm milk; stir well. Bring to a boil and cook 1 minute. Stir in 2 cups of mozzarella cheese and ½ cup of the Parmesan cheese. Season with basil, oregano and white pepper; set aside. In a mixing bowl, combine ricotta cheese, parsley and remaining mozzarella cheese, set aside. Spread a small amount of the cheese sauce in the bottom of a large greased baking dish. Arrange a single layer of noodles on the bottom of the dish; top with some of the ricotta mixture, some of the spinach and some of the chicken. Pour some of the cheese sauce over the chicken. Repeat layers, ending with cheese sauce on top. Sprinkle remaining Parmesan cheese over the cheese sauce. Bake uncovered, 35 to 40 minutes. Allow to stand 15 minutes before cutting.
Popular
Back to top
Follow TigerDroppings for LSU Football News