Comfort Casserole - Chicken, Broccoli and Cheese

I love this casserole as it is so adaptable to what I have on hand. If there is only a small amount of leftover chicken it still works. If you prefer more broccoli, add more. While you can use prepared condensed canned soups, I recommend using homemade cream of chicken soup, as it adds a depth and richness to this comfort food.

• 3 cups shredded, cooked chicken

• 2 cups broccoli, cooked and chopped

• 2 (10.5 oz.) cans cream of chicken soup OR 1 prepared recipe of Cream of Chicken Soup (See Soups below)

• 1/2 cup sour cream

• 2 1/2 cups shredded cheddar cheese

• 1 cup bread crumbs

• 3 Tbsp. butter, melted

• Salt, pepper to taste

1. Preheat oven to 375 degrees F.

2. Combine chicken, broccoli, soup, sour cream, salt and pepper. Mix in 2 cups shredded cheese.

3. Pour into a 2 quart casserole dish.

4. Top with remaining 1/2 cup cheese. 

5. Combine bread crumbs and butter. Sprinkle over casserole.

6. Bake 30-35 minutes until bubbly and cheese is melted. 6 servings.

Crock Pot Chicken

• 4-6 skinless chicken breasts

• 1 tsp. paprika

• 1 tsp. garlic salt

• 1 tsp. onion powder

• 1/2 tsp. dried oregano

• 1/2 tsp. ground sage

• 1/2 tsp. rosemary

• 1/2 tsp. thyme

• 1/2 tsp. pepper

• 1/4 tsp. ground ginger

• 1/4 tsp. marjoram

• 1/4 tsp. celery salt

• 1/4 tsp. ground cardamom

• 1 carton chicken broth

1. Mix together all spices. Rub spice blend all over both sides of chicken breasts. Place into slow cooker. Add chicken broth to cover breasts. Cook on low 7-8 hours.

2. Chicken can be shredded or sliced for use as desired.

Crock Pot Beef Roast

• 1 beef roast

• 1 tsp. paprika

• 1 tsp. garlic salt

• 1 tsp. onion powder

• 1/2 tsp. dried oregano

• 1/2 tsp. ground sage

• 1/2 tsp. pepper

• 1/4 tsp. ground ginger

• 1/4 tsp. marjoram

• 1/4 tsp. celery salt

• 1/4 tsp. ground cardamom

• 1 cup chicken broth

• 1 cup red wine

1. Mix together all spices. Rub spice blend all over roast. Place into slow cooker. Add chicken broth, wine and water to cover roast. Cook on low 7-8 hours.

2. Roast can be sliced or shredded.

Santa Maria Style Crock Pot Tri Tip Roast

My family lived for over 20 years in Santa Maria, CA, where service clubs and schools took over the town parking lots to raise money with Santa Maria style barbeques. It was barbeque heaven! Tri Tip became famous here. Now it's a cut of meat that can be found most places. Usually it's grilled or smoked but this crock pot recipe is perfect for shredding the meat to use in other recipes.

• 2 Tbsp. paprika

• 1/2 Tbsp. chili powder

• 1 tsp. cayenne pepper

• 1 Tbsp. brown sugar

• 1 Tbsp. granulated sugar

• 1 Tbsp. garlic powder

• 1 Tbsp. onion powder

• 2 tsp. dried rosemary

• 1 Tbsp. salt

• 2 tsp. black pepper

• 2 1/4 cups beef or chicken broth

• 1 onion sliced thin

• 3 lb. tri tip roast

• 1-2 Tbsp. olive oil

1. Mix together ingredients for dry rub. If desired, you can cut the tri tip into smaller pieces that will fit in a crock pot.

2. Spread seasonings and spices all over tri tip and let set at room temperature for half an hour.

3. After 30 minutes, heat olive oil in large pan on medium-high heat. Be careful that olive oil does not burn. Add tri tip and sear the roast about 5 minutes on each side.

4. Remove roast from pan and set aside. Add onion and 1/4 cup broth to pan. Lower heat to medium. Cook until tender 3-4 minutes. Scrape bottom of pan to get all the bits and flavor.

5. Add onions and juices to the crock pot. Set the tri tip on top. Add the remaining broth. Cover and cook on low heat 6-8 hours or until tender and falling apart.

Pam's Roast Chicken

• 4 pound whole chicken

• 1/4 cup softened butter

• 1 lemon, quartered

• 3 sprigs rosemary

• 3 cloves garlic

• Salt, pepper

1. Preheat oven to 350 degrees F.

2. Wipe chicken down with damp paper towels. Then pat thoroughly to dry inside and outside with fresh paper towels.

3. Rub salt and pepper on inside cavities.

4. Place lemon wedges, rosemary and garlic inside cavities.

5. Grease casserole dish or pyrex baking dish with butter. Place chicken in dish and rub skin with butter. Salt and pepper.

6. Bake until browned and juices run clear, 2 to 2 1/2 hours. An instant read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F.

Dolly's Baked Chicken

Healthier than fried chicken, this is easy and quick for any week night.

• 1 fryer chicken, cut up

• 1 cup all purpose flour

• 1 tsp. salt

• 1/2 tsp. pepper

• 1 tsp. paprika

1. Heat oven to 425 degrees F. Spray 9 x 13 inch baking pan with nonstick cooking spray.

2. Pat chicken parts with paper towels to dry as much as possible.

3. In a large plastic bag, add flour and seasonings. Shake to mix.

4. Place one chicken part at a time into bag and shake around to coat. Arrange coated chicken in a single layer in prepared pan. Sprinkle any remaining flour mixture over chicken.

5. Bake 30 minutes. Turn chicken pieces over in pan. Return to oven and bake 30 minutes more until skin is crisp and brown and internal temperature is 165 degrees F. 4-6 servings

Mom's Chili With Beans

• 1 lb. hamburger

• 1 onion, diced

• 1 bell pepper, diced

• 2 cloves minced garlic

• 1 1/2 Tbsp. chili powder

• 1/2 Tbsp. chipotle chili powder

• 1 tsp. Italian seasoning

• 1/2 tsp. cumin

• 1 (14.5 oz.) can diced tomatoes

• 1 (8 oz.) can tomato sauce

• 1 Tbsp. apple cider vinegar

• Salt, pepper to taste

• 2 (15.5 oz.) cans pink, or pinto beans

1. Spray large pot with cooking spray. Over medium-high heat brown hamburger with onion, bell pepper and garlic, salt and pepper until most moisture evaporates, about 20 minutes. Stir constantly at first then as meat browns and veggies soften, stir occasionally. Salt will draw moisture out of the meat.

2. Add seasonings and spices, tomatoes, sauce and apple cider vinegar. Stir to combine. Add beans, which have been drained and rinsed.

3. Turn heat down to low and simmer for 1/2 an hour. 6 - 8 servings.

Pot Pie 

This is a good way to use leftover chicken or turkey. Omit the chicken/turkey for a vegetarian version. Serves 8

• 1/3 cup butter

• 1 cup chopped onion

• 1 cup chopped carrots

• 1 cup chopped celery

• 1 cooked potato (baked or boiled)

• 1/2 cup all purpose flour

• 2 cups chicken broth

• 1 cup half and half

• 2 cups cooked, shredded chicken or turkey

• 1 tsp. salt

• 1/2 tsp. pepper

• Prepared pie crust

1. For one-crust pot pie, butter the bottom of a 10 inch pie pan or a 13 x 9 inch pan. If using a bottom crust skip this step and lay the crust on the bottom of the pan.

2. Preheat oven to 350 degrees.

3. Peel cooked potato and dice. Sprinkle potato pieces on the bottom of the pan. Season with salt and pepper. Set aside.

4. In a large pot, melt butter over medium heat. 

5. Add chopped onion, carrot and celery and saute for 10 minutes, stirring occasionally. 

6. Stir in flour and cook, stirring, for 2 minutes.

7. Add chicken broth and bring to a simmer.

8. Add shredded chicken and half and half. Stir in 1 tsp. salt and 1/2 tsp. pepper. Simmer mixture for 5 - 10 minutes.

9. Pour filling into prepared pan.

10. Top with prepared pie crust. Flute edges and cut slits to vent steam.

11. Bake for 30 - 35 minutes until crust is golden brown and filling is bubbling.

Rice Pilaf

This easy recipe is hearty enough for a main course. Pair it with a salad and rolls for a complete meal.

• 1/4 cup butter

• 1 onion, chopped

• 1 1/2 cups long-grain rice

• 3 cups chicken broth

• 2 cups shredded leftover pot roast

1. Melt butter in a large saucepan over medium-high heat. Add onion and saute until lightly browned.

2. Add rice and stir, cooking a few minutes until goleden.

3. Stir in broth and pot roast. Bring to a boil. Stir once, cover and cook over low heat 15 minutes, or until liquid is absorbed.

4. Remove from heat and let stand covered 5 minutes before serving. 4-6 servings.

Soups

Baked Potato Soup

• 4 large baked potatoes, cooled

• 2/3 cup butter

• 2/3 cup flour

• 7 cups milk

• 4 green onions, sliced

• 3/4 tsp. salt

• 1/2 tsp. pepper

• 8 oz. sour cream

• 1 1/4 cups shredded cheddar cheese

• Bacon, cooked and crumbled

1. Cut potatoes in half, scoop out pulp and dice. Reserve.

2. Melt butter in large pot over low heat. Whisk in flour and stir until smooth. Cook 3 minutes, stirring constantly.

3. Gradually whisk in milk, and cook over medium heat 10 minutes whisking constantly, until mixture is thickened and bubbly.

4. Stir in potatoes and green onions. Bring to boil. Cover and reduce heat to low. Simmer 10 minutes.

5. Add salt, pepper, sour cream and shredded cheese. Stir until cheese melts.

6. Top soup with bacon crumbles.

Cream of Broccoli Soup

• 1 1/2 pounds fresh broccoli

• 5 cups chicken broth

• 1/4 cup butter

• 2 Tbsp. finely chopped onion

• 3 stalks celery, minced

• 1/4 cup flour

• 2 cups heavy cream or half and half, scalded

• 1/4 tsp. nutmeg

• Salt, paprika to taste

• 1/2 cup parmesan cheese

1. In a large pot, heat chicken broth over medium heat.

2. Set broccoli flowerettes aside. If they are large, cut in half or quarters.

3. Chop broccoli stems coarsely and add to chicken broth. Bring to a boil and simmer half an hour. Drain broccoli, reserving the broth.

4. In a blender, puree broccoli stems with 1 cup of the broth. Set aside.

5. Heat reserved broth and boil flowerettes for 5 minutes.

6. In a saucepan, melt butter. Stir in onion and celery. Cook 3-4 minutes to make a rue.

7. Stir rue into broth with flowerettes. Bring to a boil. Add pureed broccoli and cream. Heat just to a boil. Then remove heat.

8. Season with salt, paprika and parmesan.

Navy Bean Soup

Serves 5 - 6

• Thin sliced ham, diced in small pieces

• 1 carton chicken broth

• 2 cans navy beans, rinsed

• 1 celery stalk, diced

• 1 carrot, diced

• 1/2 tsp. garlic powder

• 1/2 tsp. onion powder

• Salt, pepper

• 2 Tbsp. tomato paste

• 3 Tbsp. cornstarch

1. Preheat crock pot on high. Add diced ham to crock pot and heat briefly, stirring occasionally.

2. Reserve 1/8 cup chicken broth and set aside. Add remainder of broth, navy beans, celery, carrot garlic powder, onion powder, salt, pepper and tomato paste to crock pot. Stir ingredients thoroughly. 

3. In a small bowl or jar with a lid, mix together the reserved chicken broth and cornstarch, either with a small whisk or by shaking in the jar. 

4. Stir the cornstarch mixture into the crock pot. Put lid on top and cook soup on high for 2 hours. Reduce heat to low and cook for 6 more hours or 8 hours total. 

Chicken Tortilla Soup

Serves 6

• 2 Tbsp. olive oil

• 1 chopped onion

• 2 chopped celery stalks

• 2 chopped carrots

• 1-2 jalapeno chilis, stemmed, seeded and minced

• 1 tsp. chili powder

• 4 Tbsp. cornmeal

• 6 cups chicken broth

• 2 cups shredded leftover chicken

• 1- 15 oz. can pinto beans or black beans

• Salt, pepper

• 2 tsp. dried cilantro

• 1 lime, quartered

• Tortilla chips

• Sour cream (optional)

1. Warm olive oil in large pot over medium-high heat. Add onions, celery, carrot and jalapeno and cook, stirring until softened, about 5 minutes.

2. Sprinkle chili powder and cornmeal over vegetables and cook for 1 minute, stirring constantly.

3. Add chicken broth, scaping the bottom of pan to remove flavorful bits. Bring to a boil then turn heat to medium-low.

4. Add shredded chicken and beans. Simmer for 15-20 minutes.

5. Add salt and pepper to taste. Sprinkle on cilantro.

6. Ladle soup into bowls and top with tortilla chips, a squeeze of lime and a dollop of sour cream, if desired.

1. In a medium size pan heat the clam juice and potatoes to boiling. Reduce heat to medium and cook potatoes for 10-15 minutes.

2. In a large pot, cook bacon until browned and almost crispy.

3. Add butter to pan to melt, then add onions and celery. Cook 5-6 minutes until softened.

4. Sprinkle flour into pan and cook, stirring  constantly, for 3 minutes.

5. Stir in potatoes and clam juice, then add canned clams and their juice. Stir gently to mix all ingredients.

6. Stir in half and half, 1 cup at a time until it reaches desired consistency. 

7. Stir in onion powder and granulated garlic, rosemary, parsley, salt and pepper.

8. Simmer on low until vegetable are tender. Serve immediately.

Cream of Chicken Soup

This recipe can substitute for canned cream soups that are called for in recipes for casseroles, etc., or it is delicious enough to eat alone. This base recipe can be slightly adjusted to make other cream soups, such as Cream of Celery. Those additional recipes follow.

• 4 Tbsp. butter

• 3 cloves garlic, pressed

• 1 medium onion, diced

• 1/4 cup all purpose flour

• 1 cup chicken broth

• 3/4 cup whole milk

1. Melt butter in medium saucepan.

2. Add onion, cooking over medium heat until soft, about 3-5 minutes.

3. Add garlic and cook until fragrant, about 30 seconds.

4. Add flour and continue cooking 2 minutes.

5. With a whisk, stir in the broth and milk. Bring to a simmer for 2 minutes. Whisk until thickened, another 2-3 minutes. 

6. Remove from heat. Set aside to use in recipe. You can freeze in a plastic bag for later use.

Makes the equivalent of 2 cans of condensed soup

Cream of Celery Soup

• 1 cup diced celery

1. Follow recipe above, adding celery with onion. 

Cream of Mushroom Soup

• 3/4 cup chopped mushrooms

1. Follow recipe above, adding mushrooms after garlic.

Cream of Winter Vegetable Soup

• 2 cartons chicken broth

• 4 cups diced potatoes

• 2 cups diced celery

• 1 cup diced carrots

• 1 medium chopped onion

• 3 Tbsp. butter

• 2 Tbsp. flour

• 1 cup whipping cream or half and half

• Salt, pepper

1. Heat chicken stock to boiling. Add vegetables and return to boiling. Reduce heat and simmer until vegetable are tender, about 15-20 minutes.

2. Turn off heat and remove 2 cups of vegetables to reserve.

3. Puree remaining vegetables in a blender or using an immersion blender. Stir pureed vegetables back into broth.

4. In a small saucepan, melt butter over medium-low heat. Stir in flour. Cook, stirring constantly for 2-3 minutes.

5. Stir butter mixture into warm soup. Heat until it comes to a boil. Reduce heat to low and stir in cream. Simmer uncovered 10 minutes.

6. Stir reserved vegetables into soup. Season to taste with salt and pepper. 6-8 servings.

Creamy Chicken Chili

• 1 Tbsp. olive oil

• 1 lb. chicken breasts, cut into small pieces

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 cans (15.5 oz.) great northern beans, rinsed

• 1 carton chicken broth

• 2 cans (4 oz.) diced chilis

• 1 tsp. salt

• 1 tsp. cumin

• 1 tsp. oregano

• 1/2 tsp. black pepper

• 1/4 tsp. cayenne pepper

• 1 cup sour cream

1. Heat oil in large pot over medium heat. Add chicken, onion and garlic. Cook, stirring constantly, until chicken is no longer pink in center, about 10-15 minutes.

2. Stir in beans, broth, chilis and seasonings. Bring to boil. Reduce heat and simmer 30 minutes.

3. Remove from heat. Stir in sour cream. Serve hot.

Creamy Potato Cheese Soup

Because this soup is cooked in a slow cooker, there is no need to cut potatoes into tiny chunks. Feel free to add more grated cheese than the recipe calls for if you like. Russet potatoes or red potatoes will work well with this recipe.

• 3-4 potatoes, peeled and chopped

• 2 cups chicken broth

• 1/2 yellow or white onion, diced

• 1/2 cup heavy cream

• 1/2 cup shredded cheddar cheese

• 1/2 tsp. salt

• 1/4 tsp. pepper

• Optional: chopped chives, bacon bits

1. Preheat crock pot on high. Add diced onions. Allow onions to heat up while peeling and chopping potatoes. Stir onions occasionally. Add chopped potatoes and stir. 

2. Pour in chicken broth. Cover crock pot and cook on high 2 hours. Turn to low and continue cooking 2 more hours.

3. With a slotted spoon, remove 1 1/2 cup potatoes to a bowl, and set aside.

4. Using an immersion blender, carefully blend the remaining vegetables in the broth. Or puree the mixture in a blender and pour back into the crock pot. Add back the reserved potatoes.

5. Stir in cream, cheese, salt and pepper. Heat in covered crock pot on low for another 1/2 an hour.

6. When cheese is melted and soup is hot, serve with chives and bacon bits. 3-4 servings

Pasta with Cream

This recipe is so easy and quick, and it can be amended with cooked shredded chicken or cooked shrimp to make it even heartier. Served with a steamed veggie or fresh salad, it is a delightful dinner.

• 1 pkg. pasta, cooked and drained (spaghetti, linguine or fettucine)

• 6 Tbsp. butter

• 1 1/2 cups heavy cream

• 1 cup shredded parmesan, plus more for garnish

• Salt, pepper

• Dash nutmeg

• Optional: 1 cup cooked, shredded chicken or 1 cup cleaned, drained small shrimp

1. In a wide pan, melt butter over high heat until lightly browned.

2. Add 1/2 cup cream and boil rapidly until slightly thickened. Reduce heat to medium, add drained noodles and mix gently.

3. Add half of the cheese and 1/2 cup more of the cream. Lift and mix pasta gently. 

4. Repeat with remaining cheese and cream. Mix in chicken or shrimp to heat.

5. Season to taste. 4 - 6 servings

Quiche Lorraine

• 1 prepared pastry or pie shell

• 1 egg white, beaten

• 1/2 cup diced ham

• 1 cup shredded cheese (swiss, gruyere, cheddar or a combination)

• 2 Tbsp. shredded parmesan cheese, optional

• 3-4 green onions, chopped

• 4 eggs, room temperature

• 2 cups half and half

• 3/4 tsp. salt

• 1/4 tsp. pepper

• 1/8 tsp. cayenne pepper, optional

1. Preheat oven to 425 degrees F.

2. Line a 9 or 10 inch pie plate with prepared pastry. Brush bottom of pastry with beaten egg white. This seals crust so it won't become soggy. Refrigerate while preparing filling.

3. Beat 4 eggs, plus remainder of any egg white, with whisk. Add half and half, salt, pepper and cayenne pepper. Set aside.

4. Remove pastry from refrigerator.  Sprinkle ham, cheeses and green onion over pastry. Pour egg mixture into  pie pan. Bake for 15 minutes.

5. Reduce oven temperature to 350 degrees F. Continue baking 30 minutes until knife inserted halfway between center and edge comes out clean.

6. Allow quiche to  set for 10 minutes before cutting. 6 servings. 

Shredded Beef Enchiladas

• 3 cups cooked, shredded beef (or shredded chicken)

• 3 cups green enchilada sauce

• 4 cups shredded Monterey Jack cheese

• 1 cup sliced or quartered black olives

• 10-12 corn tortillas

• Vegetable oil spray

1. Preheat oven to 350 degrees F. Spray 9x13 inch pan with vegetable oil.

2. Dampen tortillas quickly in water and lay out on a microwave safe plate or platter. Heat for 30 seconds on high. Set aside.

3. In a large bowl, combine shredded beef with 1 1/2 cups enchilada sauce, 2 cups shredded cheese, and olives.

4. Spread about 1/2 cup meat mixture onto each tortilla, and roll up. Place seam side down in prepared pan, filling pan.

5. Pour remaining sauce over tops of enchiladas. Sprinkle with remaining cheese.

6. Bake in preheated oven for 30 minutes, until sauce is bubbling and cheese is melted. Let set for 5-10 minutes before serving. 10-12 enchiladas.

Tamales

(Substitute shredded chicken and green enchilada sauce, if preferred.)

• 4 cups cooked, shredded beef or pork roast, or combination of both

• 2 1/2 cups prepared red enchilada sauce, divided

• 3 cups masa harina, like Maseca Tamal

• 1 tsp. salt

• 1 tsp. baking powder

• 3 cups chicken broth

• 1 cup lard

• Black olives

• 1 package dried corn husks

1. Have a couple of large stock pots with steamer inserts ready.

2. In the sink, or a large roasting pan, soak the corn husks in warm water, about 20 minutes to soften up. Clean and rinse as needed. Discard any husks that appear mildewed or damaged. Lay softened husks out on towels until ready for use.

3. In a large pot or bowl, stir together the shredded meat and 2 cups enchilada sauce. 

4. In a medium pot, warm the chicken broth on low.

5. Using a stand mixer, beat the lard on medium speed for 5 minutes. Scrape the sides and bottom of the bowl, and continue to beat another 5 minutes until the lard is light and fluffy.

6. In another large bowl, whisk the masa harina, salt and baking powder together. Set aside the whisk and mix in the warm chicken broth, half a cup at a time, by hand. Continue adding chicken broth until the dough holds together and feels tacky. Dough should be moist but not really loose.  Mix in 1/2 cup of enchilada sauce for color and flavor.

7. While the mixer is going, add small amounts of the masa to the lard, beating well after each addition. Incorporate the masa gradually until all of it has been added. Test that masa has been mixed enough by dropping a small amount into a glass of cold water. If it rises to surface and floats on top, the masa is ready.

8. Holding a softened husk in the palm of your hand, or on the counter, use a spoon to spread a thin layer of masa in the center of the husk, up to an inch of the top. Leave a 1/2 inch margin at the sides of the husk.

9. Place a spoonful of the meat filling vertically in the center of the masa. Place an olive in the center of the filling.

10. Fold the left side of the husk over the filling. Then fold the right side of the husk over to seal the sides of the tamale. Fold up the tail of the husk to close off the bottom. Set aside. 

11. Continue assembling tamales until the masa is used up.

12. Pour at least 2 inches of water in the bottom of the stock pots. Heat to boiling. Line the steamer inserts with leftover husks. Arrange tamales on steamer platforms standing upright or laying with seams down, stacking them up to the top of the pot. Place lids on pots and steam about 1 hour. If necessary, add additional hot water to pots carefully during the steaming process.

13. Check for doneness by gently pulling on one side of the husk. If the husk comes away from the masa it is thoroughly cooked.  18-24 tamales.