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Chicken & Turkey Casseroles
FREE recipes offered by Discount Knives and Cutlery
Turkey Noodle Casserole
Recipe courtesy Rachael Ray
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings |
| Show: |
30 Minute Meals |
| Episode: |
A Classic Reunion |
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1/2 pound extra wide egg noodles
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices bacon or turkey bacon, chopped
1 1/3 pound, the average weight of 1 package, ground turkey breast
1 pound white mushrooms, wiped, trimmed and sliced
1 medium onion, chopped
Black pepper
2 teaspoons dried thyme or poultry seasoning
1/2 cup dry white wine
1 cup chicken stock, available on soup aisle, eyeball it
1/2 cup heavy cream, 3 turns of the pan
1/4 teaspoon freshly grated nutmeg
2 tablespoons softened butter
2 cups grated Gruyere, about an 8-ounce brick
1 cup plain bread crumbs
2 to 3 tablespoons chopped parsley leaves Bring a large pot of water to a boil add your egg noodles. When it boils, salt the water and cook noodles to al dente. Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings. Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley. |
Chicken and Rice Casserole
| Recipe courtesy Paula Deen |
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 servings |
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2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3 quart casserole dish. Bake 20 to 25 minutes or until bubbly. Let stand a few minutes before serving. |
Potato Topped Chicken Pie
| Recipe courtesy Emeril Lagasse, 2004 |
| Show: |
Emeril Live |
| Episode: |
Cookin' Casseroles |
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| Difficulty: MediumPrep Time: 45 minutes, Cook Time: 25 minutes, Yield: 4 to 6 servings |
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2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
2 carrots, peeled, trimmed and diced
2 stalks celery, trimmed and diced
1 teaspoon minced garlic
1/2 teaspoon Essence, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces mushrooms, trimmed and sliced
1/2 teaspoon chopped fresh thyme leaves
2 tablespoons dry sherry
1/4 cup all-purpose flour
2 cups chicken stock
1 cup half-and-half
3 cups cubed cooked chicken
1/2 cup fresh or frozen peas
1 tablespoon chopped fresh parsley leaves
6 russet potatoes, peeled Grease a 2-quart casserole and set aside. In a large pot, melt the butter and heat the oil over medium-high heat. Add the onions, carrots and celery and cook, stirring, until soft, 3 to 4 minutes. Add the garlic, Essence, salt, and pepper and cook, stirring, for 30 seconds. Add the mushrooms and thyme and cook, stirring, until the mushrooms are soft and have given off their liquid, about 3 minutes. Add the sherry and cook until most of the liquid is evaporated. Stir in the flour and cook, stirring, for 2 minutes. Stirring constantly, slowly add the chicken stock and half-and-half and cook until the mixture is smooth and thickened, about 5 minutes. Add the chicken, peas, and parsley, stir well, and cook until chicken is heated through. Fill a deep heavy pot halfway with oil and heat until oil is 360 degrees F. Shred the potatoes on a mandoline to make shoestring fries and fry until golden brown and cooked through. Remove from oil with a spider or slotted spoon and drain on a paper towel-lined plate. Pour chicken mixture into a casserole dish and top with the shoestring potatoes. Serve hot. |
Chicken Divan
| Recipe courtesy Paula Deen |
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Pula's Home Cooking Difficulty: EasyPrep Time: 10 minutesCook Time: 40 minutesYield: 6 to 8 servigins |
| Episode: |
Newlyweds |
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2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted Preheat oven to 350 degrees F. Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken. In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula. Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top. Bake for about 30 to 45 minutes. Cook's Note: Try topping with Cheddar or Gruyere cheese |
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