re: Let’s talk about casseroles

Crawfish Monica:

Times Picayune Recipe

Makes 6 servings

Ingredients:

1 pint half-and-half
1 cup whipping cream
6 green onions, chopped
1 stick butter
1 pound crawfish tails with fat
Salt and pepper to taste
Optional seasonings: thyme, two fresh garlic cloves, cayenne or Tony Chachere's
1 pound cooked rotini or fettuccine
3/4 cup freshly grated Parmesan cheese

Directions:

Combine half-and-half and cream in a saucepan and reduce slightly, about 10 minutes.

Saute onions in butter. Add crawfish, seasonings and cream and reduce a little more until creamy. Pour over cooked, hot pasta. Add cheese and toss.

Another version of this recipe:

1 lb crawfish tail
1/2 cup butter
1 pint half-and-half
5 garlic cloves, chopped
1/2 bunch parsley
2 Tablespoons Creole seasoning
cayenne pepper (to taste)
1 lb rotini pasta

French bread

Directions:

Cook pasta according the directions on the package. Drain, then rinse under cool water and drain again thoroughly.

Melt butter in a large pot and sauté onions and garlic and parsley for about 3 minutes. Add the crawfish and sauté for about 2 minutes.

Add the half-and half and Creole seasoning. Add a dash of cayenne pepper and taste before adding more until you have the right amount for you.

If you have boiled your own crawfish save the fat and add it in as well. Cook for 5-10 minutes over a medium heat until the sauce thickens. Add the pasta and toss well. Let everything sit for 10 minutes or so over very low heat stirring often.

Serve immediately.

Hot Chicken Salad

Ingredients:

3 cups of a rotisserie chicken pulled apart
1 cup diced celery, diced
2 cans (10-1/2 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1/4 cup sour cream
2 eggs, Boiled and sliced
1 can water chestnuts, drained and diced
1 small can mushrooms, diced
1/2 cup slivered almonds
4 Tablespoons chopped onion
2 Tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups slightly crushed Ruffles Potato Chips, or 1 can french-fried onions

Optional:

Chopped green onions or parsley, for garnish

Directions:

Preheat oven to 350 degrees F. Pull apart chicken, dice onions, celery, mushrooms

Place chicken into a large bowl and stir in the next 11 ingredients (all except chips).

Transfer to a 9 x 9-inch baking dish that has been sprayed with spray oil. Top with Ruffles or onions. Bake, uncovered, until heated through, about 30 minutes.

Garnish with green onions or parsley, if desired.

Serve hot, with a vegetable or two.

Poppy Seed Chicken

Ingredients:

3 cups cooked chicken, diced or shredded
2 (4 ounce) packet (sleeves) Ritz crackers, 8 oz. total, crumbled
3 Tablespoons poppy seed
1 (10 1/2 ounce) can cream of chicken soup
1 16 oz tub of sour cream
1/2 cup butter, melted

Directions:

Preheat oven to 350 degrees F (175 C)

In a bowl, mix chicken, sour cream and chicken soup. In a second bowl, mix crumbled Ritz crackers, poppy seed and melted butter.

Add half of the cracker mixture to chicken and place chicken mixture into a 9X11 inch casserole dish. Place remaining cracker mixture on top of the mixture. Cover dish with foil and cook for 15 minutes. Remove foil and cook for another 15 minutes.

Modifications: you might add 1/2 cup sautéed onions and 1 small can mushrooms. If you have any open, add 2 Tablespoons of good dry white wine.

None of these additions are necessary.

MD's just showin' off now.

Keep it up MD!

The Chicken and Wild Rice was called Chicken Spectacular when I was a kid in the 70s.

Chicken Tetrazzini was also very popular. I have had it in years. I think they were both in the old Cotton Country Cookbook that I’ve used for 40+ years. If it wasn’t that one, it was the old Tiger Bait one.

Chicken Tetrazzini

ETA: I suppose GMTA, or at least old ones. LMAO!

quote:

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Cabbage Casserole

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That’s what I’m currently cooking for dinner. Good stuff

Lots of good casseroles. Here's my version of chicken enchiladas. I typically use my own quajillo and ancho salsa and add the collards. You really don't taste the collards but they add color and collards are good for you. The salsa recipe is basically one of Pati Jinich's recipes.

Chicken and cheese enchiladas

You need…

1 8oz Cream cheese
2 cups cooked chicken
1 4oz can of green chiles
1 medium onion, diced
3 cups Mexican cheese, shredded
6 10-inch tortillas
1 can of Rotel
1 can of enchilada sauce
1/2 cup whipping cream
Salt and pepper to taste

Preparation
Mix the first 4 ingredients and one cup of cheese in a large bowl. Add salt and pepper to taste, about 1/2 teaspoon each.
Wrap tortillas in damp paper towel and heat in microwave to soften, if needed.
Spoon about 1/2 cup of chicken mixture into each tortilla and roll up. Arrange in the deep dish pan.
Cook the diced tomatoes, enchilada sauce, and whipping cream in a sauce pan for about 10 minutes. Pour over tortillas.
Sprinkle with the remaining 2 cups of cheese.
Bake at 350 for about 20 minutes.

Serving
Serve with sour cream or crema and avocado salsa.

Tips
Make a salsa with guajillo and ancho chiles instead of the Rotel and enchilada sauce
Add half a can of collard greens to chicken mixture