Cabbage-Beans-Carrot Poriyal

Ingredients

Cabbage-1/2

Carrot-1

Beans-10

Grated Coconut-1/2

Small Onion-5

Green Chilly-4

Ginger-small Piece

Garlic-1

Curry Leaves-10

Coconut Oil-2Tbsp

Preparation

Wash all the vegetables and drain properly..Then chop the cabbage ,beans and carrot finely..(U can use chopper for chopping cabbage ) Now just crush ginger,garlic,3 small onion ,2green chilles and 5 curry leaves ..Then mix well these crushed spices to the vegetables ,salt and grated coconut together ..U should mix properly with ur hand ..Then heat coconut oil in a pan and add the mixed vegetables and salt for 5-6 minutes in low flame.Its better not to over cook the vegetables .. .If u want to be cooked well then u can increase the time..Check the salt..Now remove from the fire. Now crush 2 small onion,curry leaves and 2 green chilly and add to the cooked cabbage thoran and close with a lid …so ur thoran is ready to serve …

 NOTE : If u want u can season with mustard seeds..And can use turmeric powder also..

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Pachamaga Aviyal

Ingredients

Plantain (pacha kaya)-1

Yam(chena)-1/4 cup

Long beans(aching a payar)-3

Ash gourd(kumbalaga)-1/2 cup

Raw Mango(pacha maga)-half of one

Turmeric Powder(majal podi)-1/4 tsp

Green chilly(pacha Mulaku)-3

Drumstick(muringakaya )-2

Curry leaves-few

Cumin seeds(jeerakam)-1/2 tsp

Shallots(cheriya ulli)-3

Coconut oil-2 tbsp

Salt-to taste

Water-1 1/2 cup

Grated coconut(thega chirakiyathu)-3/4 of 1

Preparation

Cut all the vegetables including mango into long thin pieces .

Wash them well and cook the vegetables excluding mango by adding turmeric powder ,salt ,few curry leaves and 1 1/2 cup of water.cover the pot and cook in low flame .

When 3/4 th done add mango pieces and  cook.

In a blender add grated coconut,cumin seeds,green chilly ,salt and shallots .

Grind this to a semi medium consistency ..not fine paste ..

Add this  coconut mix to the cooked vegetables and mix well..

Check the salt ..

Allow to boil for 5 minutes in low flame ..Stir occasionally..

Finally sprinkle coconut oil and fresh curry leaves (rub curry leaves between in fingers )

Close the pan for few minutes b4 serving .(by that time the aroma of coconut oil and curry leaves will spread all over the aviyal)

So tasty pacha maga aviyal is ready…

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Easy & Tasty Aviyal in Cooker (Especially for Bachelors..)

Ingredients

Raw plantain (pacha kaya)-1

Ash Gourd (Kumbalaga)-1/2cup

Drumstick (muringakaya)-2

Elephant Yam(chena)-1/2cup

Beans-3

Long beans-2

Snake Gourd(padavalanga )-1/4cup

Carrot-1/2

Shallots(cheriya ulli)-18

Ginger -2 small pieces

Curry leaves-2strings

Green Chilly-6

Turmeric powder-1/4tsp

Coconut Oil-2tbsp

Salt-to taste

Yogurt-3tsbp(beat with a spoon)

Grated Coconut-1/2 of 1 coconut

Cumin powder-1/4tsp or cumin seeds-15

Preparation

Wash and cut all the vegetables into lengthwise pieces (u can use any vegetable except 

brinjal,ladies finger and pumpkin) .

Crush (chathakkuka) 10 shallots ,one piece ginger ,1string curry leaves and 4 green chilly .

In a cooker pour all vegetables ,crushed onion mix,turmeric powder,salt and 1tbsp of coconut oil 

and mix them well.

Add 1/4 cup of water .

Pressure cook until the steam began to come .Don`t wait for the whistle to come .Switch off the 

gas and wait for 3 minutes.Then open the cooker by pouring water over it .

Make sure water is not too much or else the dish will be watery and not thick when done .(So after the vegetables are done if u feel the water is more than enough then drain the excess water 

to a bowl .)

By this time blend coconut ,3 shallots and cumin powder together (no need to grind ,just give a 

whip).

Add 3tbsp of curd to the cooked vegetables and mix well .(If u feel the sourness is not enough u 

may add more)

Check the salt .If u feel more salt is needed then add needful amount of salt to the coconut 

mixture and mix well..

Add this coconut mix and the onion mix(Crush 5 shallots ,1 piece ginger ,2 green chilly and 1 

string curry leaves )to vegetables and add 1 tbsp of coconut oil .

Just try to cover the vegetables by coconut and onion mix (kai kondu nannayi pothy vakkuka) .

Switch on the gas and allow the steam to come through the aviyal (in low flame for 5 minutes ).

Turn off the gas and carefully stir the aviyal ..Transfer this to a serving bowl .

Sprinkle 1 tsp of coconut oil and close the bowl ..Serve hot with rice

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Aviyal-North Kerala Style

Ingredients

Carrot-1

Potato-1

Green plantain(pacha kaya)-1

Beans-2

Long Beans-2

Cucumber(vellarikka)-small portion

Chilly Powder-1/4 tsp

Turmeric Powder-1/2tsp

Green chilly -2

Curry Leaves-few

Coconut Oil-

Curd-3tsp

Salt-To Taste

Small Onions -8nos

Cumin seeds(jeera)-1/4tsp

Grated Coconut -1

(U can use more or less vegetables )

Preparation

At first cut all the vegetables length wise of 1 inch length ..Put all the vegetables into a cooking pan and add turmeric powder,chilly powder ,salt ,curry leaves ,1tsp of coconut oil and water upto 3/4 of the vegetables.close the lid and cook it in a medium heat and stir in between..when the vegetables are 3/4 cooked turn of the gas..

In a blender grind grated coconut ,small onions,green chillies,cumin seeds,curry leaves(5no) ..Dont grind too much ..Here we dont need to grind as a fine paste ….

Then add this paste to the vegetables and mix well and cook for few mins in a low heat ..Don`t overcook …When done add curd and mix well..Now garnish with coconut oil and curry leaves and close the pan with lid for few mins and let the aroma spread into the curry ..Then transfer the aviyal into a serving dish and decorate with curry leaves…

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Easy Greek Chicken Casserole

Easy Greek Chicken Casserole

Prepare and cook this easy one-dish meal with chicken, potato, green beans and feta cheese in only one pot and save both space and cleanup. You can decrease the sodium by using less anchovy paste or by replacing it with the olives

This easy one-dish meal is prepared and cooked in only one pot, saving you space and cleanup. You can decrease the sodium by using less anchovy paste or by replacing it with the olives.

Yield: 4 servings (serving size: 2 thighs and 2 cups potato mixture)

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onion (about 1 large) 
• 2 tablespoons dried thyme
• 1 to 2 teaspoons black pepper
• 10 garlic cloves, minced 
• 6 cups (1/2-inch) cubed red potato (about 2 pounds)
• 2 cups (1-inch) cut green beans (about 1/2 pound) 
• 1/4 cup water
• 2 tablespoons anchovy paste or finely chopped olives
• 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained 
• 8 skinned, boned chicken thighs (about 1 pound) 
• 1/2 cup (2 ounces) crumbled feta cheese

Preparation

1. Preheat oven to 375°.
2. Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375° for 45 minutes.

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Mexican Chicken Casserole with Charred Tomato Salsa

Mexican Chicken Casserole with Charred Tomato Salsa

Instead of the usual jarred salsa often called for in Mexican casserole, this recipe features a homemade salsa made with charred tomatoes that are mixed with cilantro and fresh lime juice. Charring the tomatoes gives a rich flavor to the salsa, which is a good match for this chicken-and-veggie-packed dish

Yield: 8 servings

Ingredients

• Salsa:
• 8 plum tomatoes, halved and seeded 
• 3 garlic cloves, peeled and crushed 
• 1 small onion, peeled and chopped 
• 1 seeded jalapeño pepper, quartered
• Cooking spray
• 1/3 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1/8 teaspoon black pepper
• Casserole:
• 1 cup chopped onion 
• 1 cup fresh or frozen corn kernels
• 1 cup diced zucchini 
• 1 cup chopped red bell pepper 
• 3 cups shredded cooked chicken breast 
• 1 tablespoon minced garlic 
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 (10-ounce) can green chile enchilada sauce
• 1 (4-ounce) can chopped green chiles
• 12 (6-inch) corn tortillas
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) crumbled feta cheese

Preparation

1. 1. Preheat broiler.
2. 2. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.
3. 3. Preheat oven to 350°.
4. 4. To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat.
5. 5. Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly.

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Green Chile-Chicken Casserole

Green Chile-Chicken Casserole

This cheesy south-of-the border casserole is perfect for serving a crowd. If you only have a few people to serve, divide the recipe between two smaller baking dishes and freeze one for another meal.

Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.

Yield: 12 servings (serving size: about 3/4 cup)

Ingredients

• 1 1/3 cups fat-free, less-sodium chicken broth 
• 1 cup canned chopped green chiles, drained
• 1 cup chopped onion 
• 1 cup fat-free sour cream 
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
• 1 garlic clove, minced 
• Cooking spray
• 24 (6-inch) corn tortillas
• 4 cups shredded cooked chicken breast (about 1 pound) 
• 2 cups (8 ounces) finely shredded sharp cheddar cheese 

Preparation

1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

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Hearty Tex-Mex Squash-Chicken Casserole

Hearty Tex-Mex Squash-Chicken Casserole

The addition of yellow squash, bell pepper and frozen chopped spinach sets this Tex-Mex chicken casserole apart from the rest and is a great way to include more veggies at your dinner table.

Yield: 6 to 8 servings

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed
• 3 medium-size yellow squash, thinly sliced 
• 1 large red bell pepper, cut into 1/2-inch pieces 
• 1 yellow onion, thinly sliced
• 2 tablespoons peanut oil
• 3 cups shredded cooked chicken or turkey
• 12 (6-inch) corn tortillas, cut into 1-inch pieces
• 1 (10 3/4-ounce) can cream of celery soup, undiluted*
• 1 (8-ounce) container sour cream* 
• 1 (8-ounce) jar picante sauce 
• 1 (4.5-ounce) can chopped green chiles, undrained
• 1 (1.4-ounce) envelope fajita seasoning
• 2 cups (8 ounces) shredded sharp Cheddar cheese, divided* 

Preparation

1. Drain chopped spinach well, pressing between paper towels to remove excess moisture.
2. Sauté squash, bell pepper, and onion in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Spoon into a lightly greased 13- x9-inch baking dish.
3. Bake at 350° for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.
4. *Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted.

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Chicken Tetrazzini

Chicken Tetrazzini

Top the creamy pasta mixture with both shredded Cheddar and Parmesan in this super cheesy tetrazzini. Go ahead and make it now and freeze it until you need a ready-made meal.

Prep: 20 min., Bake: 35 min.

Yield: Makes 12 servings

Ingredients

• 1 (16-ounce) package vermicelli
• 1/2 cup chicken broth 
• 4 cups chopped cooked chicken breast (see recipes on page 166)
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 (10 3/4-ounce) can cream of celery soup
• 1 (8-ounce) container sour cream 
• 1 (6-ounce) jar sliced mushrooms, drained
• 1/2 cup (2 ounces) shredded Parmesan cheese
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups (8 ounces) shredded Cheddar cheese 

Preparation

1. Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
2. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
3. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
4. Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

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Mexican Chicken Casserole

Mexican Chicken Casserole

Instead of filling individual tortillas separately as you do in a traditional enchilada recipe, simply layer the tortillas, chicken mixture, and cheese in the baking dish. Sprinkle crushed tortilla chips over the top to give this creamy casserole a bit of crunch.

Zesty, creamy and loaded with chicken, it's no wonder why this Mexican chicken casserole is one of our top-rated recipes.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 1 cup fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts 
• 2 teaspoons olive oil
• 1 cup chopped onion 
• 1 cup evaporated skim milk
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) tub-style light cream cheese 
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese 
• 1 ounce tortilla chips, crushed (about 6 chips) 

Preparation

1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
2. Preheat oven to 350°.
3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
4. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

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Chicken Portobello Lasagna

Chicken Portobello Lasagna

Cheesy meets creamy in this decadent chicken and spinach lasagna that's accented with the meatiness of portobello mushrooms. (See more chicken lasagna and spinach lasagna recipes)

Prep: 20 min., Cook: 10 min., Bake: 1 hr., Stand: 10 min.

Yield: Makes 6 servings

Ingredients

• 1 (10-oz.) package frozen chopped spinach, thawed
• 1 tablespoon butter
• 3 (6-oz.) PILGRIM'S PRIDE EatWellStayHealthy Boneless, Skinless Chicken Breasts, diced
• 1 (8-oz.) package sliced fresh baby portobello mushrooms
• 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
• 1 (8-oz.) container reduced-fat sour cream
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 (8-oz.) block 2% reduced-fat sharp Cheddar cheese, shredded
• 6 no-boil lasagna noodles
• 3 tablespoons grated Parmesan cheese

Preparation

1. 1. Preheat oven to 350°. Drain spinach well, pressing between paper towels.
2. 2. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.
3. 3. Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
4. 4. Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.
5. Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill at least 8 hours or up to 24 hours. Let stand at room temperature 30 minutes; proceed with recipe as directed.

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Enchiladas de Pollo (Chicken Enchiladas)

Enchiladas de Pollo (Chicken Enchiladas)

According to one online reviewer, "If you're thinking enchiladas, try this one!" The recipe is extra cheesy with both Monterey Jack and Cheddar, but it will also be fine if you choose to use only one type of cheese.

This tasty chicken enchilada casserole is a great way to use leftover chicken. The family-friendly dish is lightly spiced with green chiles, so it's delicious even for the tiny palates at your table.

Yield: 4 servings (serving size: 2 enchiladas and about 2 1/2 tablespoons sour cream)

Ingredients

• Filling:
• 3 cups water
• 1/4 teaspoon salt
• 8 black peppercorns 
• 1 onion, quartered 
• 1 bay leaf
• 1 pound skinless chicken breast halves 
• 3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
• 3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided 
• 1/2 cup chopped onion 
• Sauce:
• 2/3 cup 2% reduced-fat milk
• 1/4 cup chopped fresh cilantro
• 1/4 cup egg substitute
• 1/8 teaspoon salt
• 1 (11-ounce) can tomatillos, drained
• 1 (4.5-ounce) can chopped green chiles, undrained
• Remaining ingredients:
• 8 (6-inch) corn tortillas
• 2/3 cup fat-free sour cream 

Preparation

1. To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
2. Preheat oven to 375°.
3. Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
4. To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
5. To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
6. Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Note:

According to one online reviewer, "If you're thinking enchiladas, try this one!" The recipe is extra cheesy with both Monterey Jack and Cheddar, but it will also be fine if you choose to use only one type of cheese.

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Parmesan Chicken and Rice Casserole

Parmesan Chicken and Rice Casserole

Bake chicken thighs along with a savory rice mixture and top with Parmesan cheese. Both the brown rice and the shredded Parmesan contribute to the slightly nutty flavor of the casserole.

Parmesan cheese adds a nutty, salty flavor. Garnish the dish with a thyme sprig, if you like.

Yield: 4 servings (serving size: 2 chicken thighs and 1 cup rice)

Ingredients

• Cooking spray
• 1 cup chopped onion 
• 2 garlic cloves, minced 
• 2 (3 1/2-ounce) bags boil-in-bag brown rice
• 1/3 cup dry white wine 
• 8 skinless, boneless chicken thighs (about 1 3/4 pounds) 
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 2 cups fat-free, less-sodium chicken broth 
• 3 tablespoons whipping cream
• 1/3 cup (1 1/2 ounces) shredded Parmesan cheese

Preparation

1. 1. Preheat oven to 450°.
2. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9–inch baking dish coated with cooking spray.
3. 3. Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
4. 4. Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.

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Light King Ranch Chicken Casserole

Light King Ranch Chicken Casserole

This lightened version of one of our most popular recipes is almost identical to the original version, but made with reduced-fat cheeses and low-fat canned soups.

For an easy, satisfying, and healthy chicken casserole dinner, check out this lightened up version of one of our most popular chicken dishes of all time.

Ingredients

• 1 large onion, chopped 
• 1 large green bell pepper, chopped
• Vegetable cooking spray
• 2 cups chopped cooked chicken breasts
• 1 (10-ounce) can fat-free cream of chicken soup, undiluted
• 1 (10-ounce) can fat-free cream of mushroom soup, undiluted
• 1 (10-ounce) can diced tomato and green chiles 
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 12 (6-inch) corn tortillas
• 1 (8-ounce) block reduced-fat Cheddar cheese, shredded 

Preparation

1. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
2. Stir in chicken and next 6 ingredients; remove from heat.
3. Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
4. Bake at 350° for 30 to 35 minutes or until bubbly.
5. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Note:

Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.

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Chicken Tetrazzini

Chicken Tetrazzini

The Cooking Light version of this classic dish is a great way to use leftover cooked chicken. The thin pasta soaks up the sauce, forming a casserole that you can cut with a fork. To make it easier to toss the pasta and sauce, break the vermicelli in half before cooking.

This classic dish, created and named for 19th-century opera singer Luisa Tetrazzini, is a great way to use leftover cooked chicken or turkey. The thin pasta soaks up the sauce, forming a casserole that you can cut with a fork. To make it easier to toss the pasta and sauce, break the vermicelli in half before cooking.

Yield: 2 casseroles, 6 servings each (serving size: about 1 1/3 cups)

Ingredients

• 1 tablespoon butter
• Cooking spray
• 1 cup finely chopped onion 
• 2/3 cup finely chopped celery 
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon salt
• 3 (8-ounce) packages presliced mushrooms
• 1/2 cup dry sherry
• 2/3 cup all-purpose flour
• 3 (14.5-ounce) cans fat-free, less-sodium chicken broth 
• 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese 
• 7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
• 4 cups chopped cooked chicken breast (about 1 1/2 pounds)
• 1 (1-ounce) slice white bread 

Preparation

1. Preheat oven to 350°.
2. Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
3. Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
4. Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8-inch-square) baking dishes coated with cooking spray.
5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.
6. Bake at 350° for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.
7. To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
8. To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350º for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

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Cheesy Chicken Taco Casserole

Cheesy Chicken Taco Casserole

What's not to love about a 6-ingredient Tex-Mex one-dish meal? To save time, you can chop or shred rotisserie chicken instead of browning the chicken in the skillet.

This easy, 6-ingredient chicken taco casserole makes a great choice for your family's Mexican night.

Yield: 6 Servings

Ingredients

• 1 1/2 pounds skinless, boneless chicken breasts
• Salt and pepper
• 1 (24 oz.) jar pasta sauce 
• 9 (5-inch) corn tortillas
• 1 cup chopped cilantro
• 2 cups shredded Monterey Jack (8 oz.)
• 1 small tomato, sliced 

Preparation

1. Preheat oven to 400°F. Season chicken with salt and pepper. Place in a small skillet and add cold water to cover. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes. Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.
2. Spread one-third of sauce over bottom of a 7-by-11-inch baking dish. Arrange 3 tortillas, slightly overlapping, on top. Sprinkle one-third of chicken and cilantro over tortillas. Top with a third of cheese. Make two more layers of sauce, tortillas, chicken, cilantro and cheese. Arrange tomato on final layer of cheese. Cover with foil and bake until bubbly, about 20 minutes. Remove foil and cook until top is lightly browned, 10 minutes more

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