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What Makes This the Best Recipe for Arroz con Pollo

• One-pot chicken and rice dish. After a quick garlic oil prep and chicken seasoning, everything finishes in the same pot – less cleanup, full flavor.
• Family-tested. This was a go-to in our house growing up, and now it’s in regular rotation in mine.
• Moist, tender chicken. Roasts right on top of the rice so all the juices soak in.
• Flavor-packed rice. Turmeric, roasted chilies, garlic, onions, tomatoes, peas, and green olives bring it to life.
• Budget-friendly. Uses pantry staples – no expensive ingredients needed.
• Foolproof. Our step-by-step method helps you avoid the common pitfalls n cooking chicken and rice (like mushy rice or dry meat).
• Crowd-pleaser. Mild enough for kids, flavorful enough for adults.

What Is Arroz con Pollo?

Arroz con Pollo means “rice with chicken,” and it’s a classic dish with deep roots in Latin American and Spanish cooking. At its core, it’s a one-pot meal where chicken cooks together with seasoned rice, often with vegetables, broth, and spices. Each country – and even each family – has its own version. Some use saffron, beer, or wine. Mom’s version keeps it simple with bone-in chicken pieces, broth, turmeric for color and warmth, and a mix of tomatoes, chilies, peas, and olives for bold, comforting flavor.

Arroz con Pollo Ingredients

A few comments on these ingredients (quantities are in the recipe card below):

• Olive oil and fresh garlic – These are used to make a quick garlic oil that seasons the chicken and adds great flavor from the start.
• Bone-in, skin-on chicken pieces – Thighs and legs work especially well. Chicken breasts can be used too, but they’re often large and benefit from being split in half.
• Yellow onion – A classic base ingredient that adds depth and flavor to the rice.
• Uncooked long-grain white rice – Best for a fluffy texture that absorbs flavor well. Avoid instant rice—it won’t give the same results.
• Chicken broth – I like to use Better Than Bouillon concentrate mixed with water for the best flavor.
• Turmeric – Adds a warm, earthy note and turns the rice a beautiful golden color.
• Tomato sauce – Adds moisture, a touch of acidity, and deepens the tomato flavor.
• Chopped fresh tomatoes – Use fresh if they’re in season; otherwise, canned diced tomatoes are a great substitute.
• Roasted poblano peppers – I like the smoky, deep flavor from freshly roasted poblanos (see tip below on how to roast them). Mom used canned diced green chiles, which are a quick and easy substitute.
• Green peas – Frozen peas work perfectly. No need to thaw before adding.
• Pimiento-stuffed green olives – Manzanilla olives are the best size and offer the best balance of briny flavor and color. Not into green olives? Sliced black olives will also work.
• Kosher salt and freshly ground black pepper – Essential for bringing all the flavors together.
• Lime wedges and chopped cilantro – optional garnishes when serving.

One Pot Arroz con Pollo Substitutions

While this recipe is delicious as is, here are a few pantry-friendly swaps:

• Yellow onion – Use 1 tablespoon dried minced onion or 1 teaspoon onion powder.
• Fresh tomatoes – 1 (14.5 ounce) can diced tomatoes, undrained, are a great substitute when fresh aren’t in season.
• Tomato sauce – 5 tablespoons of tomato paste and 1 1/2 cups of water or broth can be used instead.
• Pimiento-stuffed green olives – Substitute plain green olives or sliced black olives.
• Roasted poblano peppers – My preferred option for smokiness and depth. If you want to simplify, use canned diced green chiles like my mom did in the original recipe.

How to Make Arroz con Pollo

Here’s a step-by-step overview of how to create this amazing dish:

1. Make garlic-flavored oil.
   In a small saucepan, combine 1/4 cup of olive oil, garlic, and salt. Cook over medium heat just until the garlic starts to turn brown. Watch carefully so it doesn’t burn. With a slotted spoon, remove the garlic slices and set aside. 
2. Brush chicken with oil; refrigerate.
   Pat chicken pieces dry with paper towel and brush the garlic-flavored oil over all sides. Place chicken in a glass dish large enough to hold them in one layer, cover, and marinate in the refrigerator for at least 1 hour or up to overnight. Cover any remaining garlic oil and set aside.
3. Preheat oven to 325 degrees. 
4. Brown chicken.
   In a 4- to 5-quart, cooktop-to-oven shallow baking dish or large skillet (Le Creuset braiser works well), heat any remaining garlic oil and the remaining 1 tablespoon olive oil over medium-high heat. Season chicken pieces all over ground pepper and cook skin side down, for around 4-5 minutes or until golden brown. Turn chicken over and continue cooking for around 2-3 minutes. Remove from skillet and place on a plate or rimmed cookie sheet. Don’t clean out the pan!
5. Cook onion and rice in oil; add tomatoes, chiles, garlic.
   Reduce heat to low, stir in onion and rice, and cook just until rice begins to brown. Remove from heat and stir in chicken broth and turmeric; cook, scraping any browned bits off the bottom of the pan. Stir in tomato sauce, chopped tomatoes, green chiles, and reserved garlic slices. Season to taste with salt and fresh ground pepper. 
6. Add chicken, cover and bake.
   Place browned chicken pieces on top of rice mixture, skin side up, and in a single layer. Cover and bake for 45 minutes. 
7. Add olives and peas, uncover, bake.
   Stir peas and olives into the rice around the chicken pieces, uncover, and continue baking for 10- 15 minutes. 

What to Serve With Arroz con Pollo

All you need is a side salad to serve a complete meal with Arroz con Pollo. Any of these salads will work well:

• Caesar Salad
• Spinach Salad with Lemon Dressing
• Spinach Salad with Lemon Pine Nut Dressing

How to Store Arroz Con Pollo

Any leftovers should be placed in an airtight container and refrigerated. They will last up to 4 days. They can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350 degree oven. Can also be microwaved.

One Pot Arroz con Pollo Recipe FAQs

Other Easy Chicken Recipes

• Crispy Baked Panko Chicken with Mexican Seasoning
• Layered Chicken Enchilada Casserole with Green Chile Sauce
• Mexican Black Beans Rice and Chicken
• Grilled Chicken with Tomatoes and Goat Cheese
• Chicken Stir Fry (Healthy!)
• Pesto Chicken and Pasta with Veggies

How to Make Arroz con Pollo (Latin Chicken and Rice)

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Arroz con Pollo is an easy one-pot meal that delivers tender, moist chicken and flavorful rice in every bite. It’s my mom’s recipe – the version my brother and I grew up loving – and it never fails. While Arroz con Pollo varies across Latin cultures, this one calls for turmeric, plus roasted chilies, pimiento-stuffed green olives, peas, and tomatoes for depth and color. It’s budget-friendly, family-friendly, and always a hit at the table!

• Prep Time: 8 minutes
• Marinating Time: 60 minutes
• Cook Time: 67 minutes
• Total Time: 2 hours 15 minutes
• Yield: 6 servingts
• Diet: Gluten Free

Ingredients

• 5 tablespoons olive oil, divided
• 2 large garlic cloves, sliced
• 1 teaspoon kosher salt
• 3 pounds bone-in, skin-on chicken pieces – see Note below
• Fresh ground black pepper
• 1 3/4 cups chopped onion (around 1 large)
• 1 1/2 cups uncooked long grain white rice
• 1 3/4 cups chicken broth (I recommend using Better than Bouillon concentrate and water)
• 1/2 teaspoon ground turmeric
• 1 (15-ounce) can tomato sauce
• 1 3/4 cups chopped fresh tomatoes – see Note below
• 8 ounces poblano peppers, seeded, roasted and chopped – see Note below
• 1 cup frozen green peas, no need to thaw
• 1/2 cup sliced pimiento-stuffed green olives
• Lime wedges and chopped cilantro, optional garnishes

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Instructions

1. In a small saucepan, combine 1/4 cup of the olive oil, garlic and salt. Cook over medium heat just until the garlic starts to turn brown. Watch carefully so it doesn’t burn. With a slotted spoon, remove the garlic slices and set aside.
2. Pat chicken pieces dry with paper towel and brush the garlic-flavored oil over all sides. Place chicken in a glass dish large enough to hold them in one layer, cover, and marinate in the refrigerator for at least 1 hour or up to overnight. Cover any remaining garlic oil and set aside.
3. Preheat oven to 325 degrees.
4. In a 4- to 5-quart, cooktop-to-oven shallow baking dish (Le Creuset braiser works well), heat any remaining garlic oil and the remaining 1 tablespoon olive oil over medium-high heat. Season chicken pieces all over ground pepper and cook skin side down, for around 5 minutes or until nicely browned. Turn chicken over and continue cooking for around 2 to 3 minutes. Remove from skillet and place on a plate or rimmed cookie sheet. Don’t clean out the pan!
5. Reduce heat to low, stir in onion and rice, and cook just until rice begins to brown. Remove from heat and stir in chicken broth and turmeric; cook, scraping any browned bits off the bottom of the pan. Stir in tomato sauce, chopped tomatoes, green chiles, and reserved garlic slices. Season to taste with salt and fresh ground pepper.
6. Place browned chicken pieces on top of rice mixture, skin side up, and in a single layer. Cover and bake for 45 minutes. Stir peas and olives into the rice around the chicken pieces, uncover, and continue baking for 10 to 15 minutes.
7. Season with salt and pepper, garnish with chopped cilantro and/or lime wedges (if desired), and serve.

Notes

Note on chicken pieces: I like to make this dish with a mixture of thighs and drumsticks. If using breasts and they are large, I cut them in half, breaking the bone as needed.

Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 1 (15-ounce) can, undrained.

Note on chile peppers: Can substitute 1 (4-ounce) can diced green chiles, undrained, for the fresh poblano peppers.

Make-Ahead Prep Tips:
– Season the chicken the day before. With our recipe, you can brush the chicken with the quick garlic oil up to 24 hours ahead and store it covered in the fridge.
– Chop ahead. Chop the onion, garlic, and tomatoes (if using fresh) up to 24 hours ahead and refrigerate in separate containers.
– Set up your pantry pulls. Group together canned tomato sauce, canned tomatoes (if using),  and olives so everything’s easy to grab when cooking.
– Make it a weeknight-friendly plan. Do all the prep the day before (season the chicken, chop the vegetables), then the next day, just brown the chicken, sauté the onion, layer in the other ingredients, and bake.
– Make ahead assembly option. You can assemble the entire dish up to the point of baking 1 day in advance. Cover and refrigerate. Bring to room temperature before baking.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: One Pot Main Dish
• Method: Bake
• Cuisine: Latin

Nutrition

• Serving Size: 1-2 pieces chicken
• Calories: 447
• Sugar: 8.1 g
• Sodium: 772.3 mg
• Fat: 16.9 g
• Saturated Fat: 2.8 g
• Carbohydrates: 53.2 g
• Fiber: 5.1 g
• Protein: 21.8 g
• Cholesterol: 71.5 mg

The post How to Make Arroz con Pollo (Latin Chicken and Rice) appeared first on A Well Seasoned Kitchen.

Why You’ll Love This Green Chile Chicken Enchilada Casserole

Growing up in Colorado with a father who loved Mexican food, my mom, a fantastic cook, often prepared delicious Mexican-inspired dishes at home. I quickly came to love the cuisine’s vibrant flavors. This recipe has been a work in progress for quite some time; I first jotted it down years ago and have been tweaking it ever since, refining the seasonings and technique. I’m finally ready to share the results! 

Green Chile and Chicken Enchilada Casserole Ingredients

Here’s what you’ll need to create this easy casserole (quantities are included in the recipe card below):

Green Chile Sauce Ingredients

• Butter and all-purpose flour – these are used to easily make a roux, which is the thickening agent in the sauce. I use salted butter; you can also use unsalted. 
• Ground cumin and chili powder – two traditional seasonings used in Mexican cooking, they add earthiness and depth to the sauce.
• Chicken broth – I use 1 teaspoon Better than Bouillon concentrate and 1 cup water for the best flavor. You can use homemade, canned or boxed broth.
• Plain nonfat Greek yogurt – the secret ingredient in this sauce! It adds creaminess and a touch of tang.
• Canned diced green chiles – I like mild and Hatch brand; you can use hot chiles or other brands to your taste.
• Lime juice – freshness and more tang!
• Kosher salt and fresh ground pepper – enhance all the other flavors in the sauce.

Layered Chicken Enchilada Casserole Ingredients

• Corn tortillas – the traditional type of tortilla used in enchiladas and the ones I prefer in this recipe. You could also use small flour tortillas.
• Cooked chicken – chopped or shredded chicken, light or dark meat, will work in this recipe. A great way to use up leftover cooked chicken!
• Fresh tomatoes – Tomatoes add a bit of color, freshness, and moisture to the casserole’s filling.
• Green onions – Add a fresh, vibrant flavor. For more intensity, substitute chopped red onion.
• Fresh cilantro – Adds bright, citrusy tones. Can substitute chopped fresh parsley if you or one of your family has the gene that makes it taste like soap.
• Sharp Cheddar cheese – My favorite cheese for this casserole, but you can substitute other melty cheeses including Monterey Jack, or Pepper Jack for more spice.
• Kosher salt and fresh ground pepper – enhance all the other flavors.

Layered Chicken Enchilada Casserole Recipe Variations

How to Make Green Chile Chicken Enchilada Casserole

Here’s how to easily make this delectable Southwestern dish – first the sauce, then the casserole.

How to Make Green Chile Sauce

1. Make a roux.
   In a medium saucepan, melt butter over medium-low heat. Whisk in flour and cook, whisking constantly, for 3 minutes. 
2. Add seasonings.
   Whisk in cumin and chili powder.
3. Add broth.
   Whisk in chicken broth. 
4. Boil until thickened; add yogurt and chiles.
   Bring to a boil, reduce to medium, and cook until slightly thickened, stirring constantly. Remove from heat and whisk in yogurt and 1/2 can green chiles. Add lime juice; season to taste with salt and pepper.

How to Make Chicken Enchilada Casserole

1. Prep tortillas.
   Dip tortillas in water, one at a time; let drain briefly on paper towel. Stack tortillas into 3 piles of 3 tortillas each; cut each stack into 6 to 8 wedges. 
2. Layer tortillas and tomatoes.
   Spread 1/3 of the wedges (1 stack’s worth) in the prepared baking dish to cover the bottom. Top with half of the tomato slices; season tomatoes lightly with salt and pepper.
3. Add chicken, onions and cilantro.
   Cover tomatoes with half of the chicken and then half of the onions, then 1 1/2 tablespoons of the cilantro. Season lightly with salt and pepper. 
4. Repeat layers.
   Repeat layers – tortillas, tomatoes, chicken, onions, cilantro. Top with the last 1/3 of the tortilla wedges. 
5. Add green chile sauce; cover and bake.
   Spoon the green chile sauce evenly over the top of the casserole. Cover with aluminum foil and bake for 20 minutes. 
6. Remove cover, add cheese, finish baking.
   Remove cover, sprinkle Cheddar cheese evenly over top, and continue baking for 10 minutes, or until cheese is melted and the casserole is bubbly hot.
7. Let rest, garnish and serve.
   Remove from oven and let sit for 3 to 4 minutes. Garnish with remaining cilantro and serve.

What to serve with Green Chile and Chicken Enchilada Casserole

Storing Leftover Chicken Enchilada Casserole with Green Sauce

Leftovers can be placed in an airtight container and refrigerated for up to 4 days. Casserole can also be frozen for up to 1 month.

Reheating leftover Chicken Enchilada Casserole

Layered Chicken Enchilada Casserole Recipe FAQs

More Mexican/Southwestern Easy Weeknight Meals

• Best Arroz con Pollo Recipe (Latin Chicken with Rice)
• Easy Mexican Casserole with Chicken
• Mexican Chicken, Black Beans, and Rice
• Crispy Baked Panko Chicken with Mexican Seasoning
• Grilled Fajita Chicken
• Shrimp Fajitas
• Shredded Chicken Taco Salad
• Leftover Pork Quesadillas
• Shrimp Tostadas

Chicken Enchilada Casserole with Green Chile Sauce

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Craving a comforting, flavorful dinner that’s both healthy and easy to prepare? Look no further than this Layered Chicken Enchilada Casserole with Green Chile Sauce. Say goodbye to the fuss of rolling individual enchiladas! This layered dish boasts vibrant Southwestern flavors and a creamy texture, with no cream, sour cream, or canned soups. It’s the perfect solution for busy weeknight dinners.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 4 to 5 servings

Ingredients

Green Chile Sauce

• 1 1/2 teaspoons butter
• 1 1/2 tablespoons all-purpose flour
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup chicken broth (I use 1 teaspoon Better than Bouillon and 1 cup water)
• 1/2 cup plain nonfat Greek yogurt
• 1 can (4 ounce) diced green chiles, divided use
• Juice from 1/2 lime
• Kosher salt
• Fresh ground pepper

Chicken Enchilada Casserole

• 9 (7 inch) corn tortillas
• 3 medium tomatoes (12 to 14 ounces total), thinly sliced
• Kosher salt
• Fresh ground pepper
• 1 generous cup shredded or chopped cooked chicken (around 8 ounces uncooked)
• 1/2 cup sliced green onion (white, light green, and some of the dark green portion)
• 1/4 cup chopped fresh cilantro, divided use
• 1/2 cup grated sharp Cheddar cheese

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Instructions

Preheat oven to 375 degrees. Lightly oil a 1 1/2 to 2-quart baking dish.

Green Chile Sauce

1. In a medium saucepan, melt butter over medium-low heat. Whisk in flour and cook, whisking constantly, for 3 minutes.
2. Whisk in cumin and chili powder, then chicken broth. Bring to a boil, reduce to medium, and cook until slightly thickened, stirring constantly.
3. Remove from heat and whisk in yogurt and 1/2 can green chiles. Add lime juice; season to taste with salt and pepper. Set aside.

Chicken Enchilada Casserole

1. Dip tortillas in water, one at a time; let drain briefly on paper towel. Stack tortillas into 3 piles of 3 tortillas each; cut each stack into 8 wedges.
2. Spread 1/3 of the wedges in the prepared baking dish to cover the bottom. Top with half of the tomato slices; season tomatoes lightly with salt and pepper.
3. Cover tomatoes with half of the chicken and then half of the onions, then 1 1/2 tablespoons of the cilantro. Season lightly with salt and pepper.
4. Repeat layers – tortillas, tomatoes, chicken, onions, cilantro. Top with the last 1/3 of the tortilla wedges.
5. Spoon the green chile sauce evenly over the top of the casserole. Cover and bake for 20 minutes.
6. Remove cover, sprinkle Cheddar cheese evenly over top, and continue baking for 10 minutes, or until cheese is melted and casserole is bubbly hot. ? ?
7. Remove from oven and let sit for 3 to 4 minutes. Garnish with remaining cilantro and serve. 

Notes

Make ahead: Casserole can be prepared but not baked earlier in the day, covered, and refrigerated. Bring to room temperature before baking. Cooked casserole can be covered tightly and refrigerated for up to 4 days. Reheat in a 350-degree oven.

• Author: Lee Clayton Roper
• Category: Main dish
• Method: Bake
• Cuisine: Mexican, Southwestern

Nutrition

• Serving Size: 1 large scoop
• Calories: 271
• Sugar: 4 g
• Sodium: 485.5 mg
• Fat: 8.2 g
• Saturated Fat: 3.6 g
• Carbohydrates: 28.8 g
• Fiber: 5 g
• Protein: 22.9 g
• Cholesterol: 63.5 mg

The post Layered Chicken Enchilada Casserole with Green Chile Sauce appeared first on A Well Seasoned Kitchen.

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You’re Going to Love This Unique Twist on Biscuit Chicken Pot Pie

What is Chicken Pot Pie

Chicken pot pie is a classic comfort food dish whose origins date back to 16th century England. It consists of a rich, creamy filling made with chicken, vegetables (traditionally carrots, onion, and celery), and a flavorful cream-based sauce. Importantly, the filling is encased in a pie crust, which is often placed both underneath and on top of the filling. It’s a comforting and hearty dish, often served as a main course for both family dinners and special occasions.

What Makes this Biscuit Topped Chicken Pot Pie Unique

Ingredients Needed for Biscuit Topped Chicken Pot Pie

How to Make Chicken Pot Pie with Biscuit Topping

Here’s how to create this amazingly popular dish, broken down into 5 steps:

Step 1: Prepare the filling

• In a large skillet or sauté pan, melt butter over medium heat. 
• Add the mushrooms, onion, celery, and carrots and sauté for 5 minutes or until vegetables are softened. 
• Stir in the chopped chicken and 1 teaspoon curry powder. Cook, stirring frequently, until the chicken is no longer pink. 
• Slowly stir in the chicken broth, milk and wine. 
• Sift the flour and remaining 1 teaspoon curry powder over the top and whisk until well blended. Add edamame and rosemary. Bring to a boil, reduce heat, and simmer for 15 minutes or until thickened. 
• Remove from heat; stir in thyme and oregano and season to taste with salt and pepper. If using evaporated milk, you may need to add a pinch or two of sugar. Set aside.

Step 2: Make the biscuit topping

• In the bowl of an electric mixer using the paddle attachment, combine the flour, baking powder, baking soda, salt, and sugar. 
• Add butter to flour mixture and mix on medium speed, just until butter is incorporated (it should resemble course meal). 
• With the machine running, pour in buttermilk and mix just until the dough starts to cling to the paddle. Don’t overmix or biscuits will be tough.
• Turn the dough out onto a lightly floured surface – if it’s very wet, sprinkle with a bit more flour. Knead dough gently for a minute or two, just until it comes together and additional flour is incorporated. Pat (or roll) the dough into 1/2-inch thickness.
• Now you have 2 options – you can leave the dough in one large piece to put on top of the filling, or you can cut the dough into 6 (2 1/2 to 2 3/4-inch) rounds.
• Place dough on a cookie sheet, cover and place in the refrigerator.

Step 3: Assemble the pot pie

• Preheat oven to 375 degrees. Lightly grease a 9-by-9 inch baking dish or 2-quart oval baking dish. 
• Spoon the filling into baking dish, spreading it evenly.
• Carefully place the biscuit dough on top of the filling. If using one piece of dough, make sure it covers the top completely; trim any excess dough and cut a few slits in the top (to allow the steam to vent during baking).

Step 4: Bake the pot pie

• Place the assembled pot pie in the preheated oven and bake for 20 to 25 minutes (less time for biscuit rounds, longer time for one piece of biscuit dough), or until the biscuit topping is golden brown and the filling is bubbly hot.
• Keep an eye on the pot pie as it bakes, as oven temperatures may vary. If the biscuit topping starts to brown too quickly, you can cover it with aluminum foil to prevent it from burning. 

Step 5: Serve and enjoy the dish

After removing the pot pie from the oven, allow it to cool for 5 minutes before serving. Use a sharp knife or pie server to cut into the pie and serve on dinner plates.

Make Ahead – How to Meal Prep Chicken Pot Pie

Storing Biscuit Topped Chicken Pot Pie

Shortcuts for Making Chicken Pot Pie Faster

What to Serve with Chicken Pot Pie Topped with Biscuits

Variations of this Chicken Pot Pie Recipe with Biscuits

• Use cooked chicken (or even leftover turkey) or rotisserie chicken to save time.
• Don’t be afraid to experiment with different vegetables and seasonings. Try adding chopped cilantro, potatoes, green beans, green bell peppers – or even jalapenos for a bit of spice!
• Make it vegetarian – in place of the chicken, use 1/2 bunch fresh asparagus, tough ends removed and sliced into 1/2-inch pieces. 
• For a more rustic look, top the filling the drop biscuits. Instead of cutting or rolling the dough, drop it by heaping spoonfuls.
• Instead of cooking the pot pie in one casserole dish, divide the filling between 6 large ramekins and place 1 biscuit on top of each. 
• Prepare the filling and bake the pot pie in a 12 or 13.25-inch cast iron skillet.

Chicken Pot Pie with Biscuit Topping

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In this mouthwatering recipe for Biscuit-Topped Chicken Pot Pie, tender chunks of chicken and colorful veggies are all swimming in a savory, creamy sauce, and topped with buttery, flaky biscuits. It’s comfort food at its finest. And the best part? This recipe has been tested to be fuss-free and achievable! Plus, I provide you with a few short-cut meal prep variations for busy day dinners.

• Prep Time: 15 minutes
• Resting Time: 5 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings

Ingredients

Pot Pie Filling

• 1 tablespoon butter (salted or unsalted)
• 6 to 8 ounces chopped fresh mushrooms (any kind)
• 1/2 large onion, chopped
• 2 large celery ribs, chopped
• 2 large carrots, peeled and chopped
• 3/4 to 1 pound boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces
• 2 teaspoons curry powder, divided
• 1 cup chicken stock or broth
• 1/2 cup light coconut milk (can also use evaporated milk, or half and half)
• 1/2 cup dry white wine
• 3 tablespoons all-purpose flour
• 2/3 cup frozen shelled edamame (can also use frozen green peas)
• 2 teaspoons chopped fresh rosemary
• 3/4 teaspoon fresh thyme leaves
• 3/4 teaspoon chopped fresh oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Pinch or 2 of granulated sugar (only needed if using evaporated milk)

For the Biscuit Topping

• 2 cups all-purpose flour, plus more for rolling and cutting
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/2 teaspoon granulated sugar
• 1/4 cup cold unsalted butter, cut into small squares
• 1 cup buttermilk (see Note below)
• 2 tablespoons butter, melted 

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Instructions

Pot Pie Filling

1. In a large skillet or sauté pan, melt butter over medium heat.
2. Add the mushrooms, onion, celery, and carrots and sauté for 5 minutes or until vegetables are softened.
3. Stir in the chopped chicken and 1 teaspoon curry powder. Cook, stirring frequently, until the chicken is no longer pink.
4. Slowly stir in the chicken broth, milk and wine.
5. Sift the flour and remaining 1 teaspoon curry powder over the top and whisk until well blended. Add edamame and rosemary. Bring to a boil, reduce heat, and simmer for 15 minutes or until thickened.
6. Remove from heat; stir in thyme and oregano and season to taste with salt and pepper. If using evaporated milk, you may need to add a pinch or two of sugar. Set aside.

Buttermilk Biscuit Topping

1. In the bowl of an electric mixer using the paddle attachment, combine the flour, baking powder, baking soda, salt, and sugar.
2. Add butter to flour mixture and mix on medium speed, just until butter is incorporated (it should resemble course meal).
3. With the machine running, pour in buttermilk and mix just until the dough starts to cling to the paddle. Don’t overmix or biscuits will be tough.
4. Turn the dough out onto a lightly floured surface – if it’s very wet, sprinkle with a bit more flour. Knead dough gently for a minute or two, just until it comes together and additional flour is incorporated. Pat (or roll) the dough into 1/2-inch thickness.
5. Now you have 2 options – you can leave the dough in one large piece to put on top of the filling, or you can cut the dough into 6  (2 1/2 to 2 3/4-inch) rounds.
6. Place dough on a cookie sheet, cover and place in the refrigerator.

Assembly, Baking, and Serving

1. Preheat oven to 375 degrees. Lightly grease a 9-by-9 inch baking dish or 2-quart oval baking dish.
2. Spoon the filling into baking dish, spreading it evenly.
3. Carefully place the biscuit dough on top of the filling. If using one piece of dough, make sure it covers the top completely; trim any excess dough and cut a few slits in the top (to allow steam to escape during baking). If using biscuit rounds, place evenly around the top to cover.
4. Brush the top of the biscuit dough with melted butter.
5. Place the assembled pot pie in the preheated oven and bake for 15 to 25 minutes (less time for biscuit rounds, longer time for one piece of biscuit dough), or until the biscuit topping is golden brown and the filling is bubbly hot.
6. Keep an eye on the pot pie as it bakes, as oven temperatures may vary. If the biscuit topping starts to brown too quickly, you can cover it with aluminum foil to prevent it from burning.
7. Remove the pot pie from the oven and allow it to cool for 5 minutes before serving. Use a sharp knife or pie server to cut into the pie and serve on dinner plates.

Notes

Note on buttermilk: Biscuit dough also works with powdered buttermilk. If using, mix the powder in with the other dry ingredients and add the water when the recipe calls for the buttermilk.

Variations: see the “Variations” section in post discussion above.

Make ahead: See the “Make Ahead – How to Meal Prep this Chicken Pot Pie” section in post discussion above.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Main dish, comfort food, make ahead
• Method: bake
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 460
• Sugar: 6.4 g
• Sodium: 604.8 mg
• Fat: 18.5 g
• Saturated Fat: 10.3 g
• Carbohydrates: 47.5 g
• Fiber: 3.9 g
• Protein: 23 g
• Cholesterol: 79.8 mg

More Chicken Recipes

• Best Arroz con Pollo Recipe (Latin Chicken and Rice)
• Busy Night Chicken and Spinach Casserole
• Easy Mexican Casserole with Chicken
• Mexican Chicken, Black Beans, and Rice
• Chicken with Kalamata Olives and Tomatoes
• Braised Artichoke Chicken Thighs
• Pesto Chicken with Pasta and Veggies
• Hungarian Chicken Paprikash

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You’ll Love This Recipe for Baked Shrimp!

Baked Shrimp Recipe Ingredients

Variations

How to Make Baked Shrimp with Bread Crumbs

How to Serve Shrimp Baked in Oven

How to Store This Baked Shrimp Recipe

Place any leftovers in a sealed container and refrigerate. They will last up to 3 days. Reheat in a 350 degree oven for 8 to 10 minutes. I don’t recommend freezing because the breadcrumbs can become soggy.

Other Easy Dinner Recipes to Try:

• Beef and Broccoli Stir Fry
• Lemon Chicken Piccata with Mushrooms
• Easy Pork Chops with Mushrooms Sautéed in Bourbon
• Grilled Chicken with Tomatoes and Goat Cheese
• Layered Chicken Enchilada Casserole
• Leftover Pork Chop Quesadilla Recipe
• Easy Baked Pistachio Crusted Fish Recipe
• Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
• Easy Korean BBQ Beef (Bulgogi)
• Easy White Fish Piccata with Artichokes

Baked Shrimp with Breadcrumbs

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This Baked Shrimp recipe is my new obsession, it’s that good! Succulent shrimp, shallots, and capers are baked in a sherry-butter sauce that’s accented by herbaceous tarragon and marjoram. Lemony breadcrumbs top it all off, adding a subtle citrusy pop and contrasting crunchy texture to the sweet, tender shrimp. The resulting dish is full of vibrant, well-balanced flavors that dance in your mouth. And, it only takes 20 minutes to prepare, beginning to end!

• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 minutes
• Yield: 3 to 4 servings (depends on size of shrimp)

Ingredients

•  1 1/4 pounds jumbo (21 to 25 per pound) shrimp, shelled, deveined and tails removed
• 1 shallot, chopped (2 1/2 to 3 tablespoons)
• 2 teaspoons chopped fresh tarragon
• 1/2 teaspoon dried marjoram
• Kosher salt
• Fresh ground pepper
• 4 tablespoons butter, divided use
• 1/4 cup dry sherry
• 1 tablespoon capers, drained
• 1/2 cup homemade or panko bread crumbs
• 1 tablespoon chopped fresh Italian (flat leaf) parsley
• 2 teaspoons lemon zest

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Instructions

1. Preheat oven to 350 degrees. Butter sides and bottom of a shallow 2.5 to 3 quart baking dish (large enough to hold the shrimp in one layer).
2. Rinse and pat shrimp dry with paper towel. In a large mixing bowl, toss together shrimp, shallots, tarragon and marjoram. Season with salt and pepper.
3. Melt 3 tablespoons butter; stir in sherry. Add to shrimp mixture and toss. Evenly spread shrimp and sauce in one layer in the prepared baking dish. Sprinkle capers over the top.
4. In a small mixing bowl, combine bread crumbs, parsley and lemon zest ( use my hands to ensure the lemon is evenly distributed and not clumping together). Season with salt and pepper. Melt remaining 1 tablespoon butter and stir into breadcrumbs.
5. Sprinkle bread crumb mixture evenly over top of shrimp. Bake for 10 to 12 minutes or until shrimp are cooked through (pink outside an opaque inside) and the breadcrumbs are lightly browned. If top isn’t browned, switch oven to broil and cook an additional 1 to 3 minutes.
6. Serve immediately atop cooked pasta or rice.

Notes

Gluten free: use gluten-free breadcrumbs.

• Author: Lee Clayton Roper
• Category: quick and easy
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 295
• Sugar: 2.4 g
• Sodium: 571.1 mg
• Fat: 13 g
• Saturated Fat: 7.5 g
• Carbohydrates: 13.4 g
• Fiber: 1.1 g
• Protein: 30.7 g
• Cholesterol: 258.6 mg

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Shepherd’s Pie Recipe

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Hearty and satisfying, Shepherd’s Pie is the perfect warm and comforting dinner on a cold evening. Ground beef and lamb, root vegetables and mushrooms are simmered in a rich sauce of beef broth, tomato paste, herbs and spices. Topped with creamy mashed potatoes, it’s baked until all the flavors meld together into a perfect blend of earthy, deep deliciousness that will please even the pickiest of eaters!

• Yield: 5 to 6 Servings

Ingredients

• 1 tablespoon olive or vegetable oil
• 3 large celery ribs (including leaves), chopped
• 2 medium to large carrots, chopped
• 1 medium yellow onion, chopped
• 4 garlic cloves, chopped
• 8 ounces baby bella (or crimini) mushrooms, stems removed and discarded, caps sliced and cut in half
• 1/2 pound ground lamb
• 1/2 pound ground beef
• Kosher salt, to taste
• 1 tablespoon chopped fresh sage, or more to taste
• 1 tablespoon fresh thyme leaves, or more to taste
• 1 cup beef stock or broth
• 1/4 cup tomato paste
• 1 teaspoon Worcestershire sauce
• 3/4 to 1 teaspoon Maggi seasoning – see Note below
• few dashes cinnamon
• Dash allspice
• 1 tablespoon all-purpose flour
• Fresh ground black pepper, to taste
• 3 to 4 cups prepared Mashed Potatoes with Parsley and Chives (around 1/2 recipe), at room temperature
• Chopped fresh parsley and chives, for garnish (optional)

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Instructions

1. Preheat oven to 375 degrees. Oil a 7 by 11-inch (or 10-inch round) baking dish.
2. In a large skillet or sauté pan, heat olive oil over medium heat. Add celery, carrots, onion and garlic and cook, stirring occasionally, until vegetables are starting to soften.
3. Stir in mushrooms, ground lamb and ground beef. Sprinkle with kosher salt. Continue cooking, stirring occasionally, breaking up beef into small pieces, until beef is cooked through and no longer pink.
4. Stir in thyme and sage and cook for 2 more minutes.
5. Stir in beef stock, tomato paste, Worcestershire sauce, Maggi seasoning, cinnamon and allspice. Bring to a boil; reduce heat to medium-low and continue simmering for 5 minutes.
6. Sift flour over top; stir to combine and continue cooking for 3 minutes, or until it starts to thicken. Season to taste with salt and pepper. Adjust other seasonings (herbs, Maggi, cinnamon, allspice) to taste.
7. Spoon filling evenly into prepared baking dish. Place spoonfuls of prepared potatoes over top; smooth top with a spatula. If desired, drag a fork lightly through the potatoes to decorate.
8. Bake for 30 minutes or until filling is bubbly and potatoes are hot. If the potatoes aren’t browned at all, switch the oven over to broil and continue cooking for 3 to 4 minutes, just until they start to brown.
9. If desired, garnish with chopped parsley and chives. Serve immediately.

Notes

Note on Maggi seasoning: this liquid seasoning is available in Mexican markets and some larger grocery stores, usually in the Asian or Mexican foods aisle. Can substitute 1/2 teaspoon soy and 1/2 teaspoon Worcestershire sauce for 1 teaspoon Maggi.

Make ahead: Can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking. May need to increase cooking time a bit.

• Author: Lee Clayton Roper
• Category: Main Dish, Comfort Food
• Method: Bake
• Cuisine: English, Irish

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Healthy Stuffed Shells with Ground Turkey

I was intimidated by stuffed shells for years – they just looked so complicated to prepare. But, I did love the presentation, and the deliciousness. Once I finally decided to give them a go, I found they’re surprisingly easy to make, and now I serve them all the time.

Ingredients for Turkey Stuffed Shells

These Turkey Stuffed Pasta Shells are not only impressive looking and scrumptious, they’re healthy too. A savory, flavorful mixture of turkey sausage, carrots, zucchini, bell pepper, onion, cream cheese and herbs is stuffed into pretty pasta shells, and baked with marinara sauce. Easy to prepare ahead, and can be frozen, too!

Sides to Serve with Stuffed Shells with Turkey

Serve these amazing shells with a salad and some delicious bread. A few ideas:

• Caesar Salad
• Lemon Dijon Dress Spinach Salad
• Spinach Salad with Lemon Pine Nut Dressing
• Parmesan Buttermilk Cornbread
• Anise Bread
• Herb Quick Bread

Storing and Reheating Stuffed Shells with Ground Turkey

Shells can be prepared but not baked earlier in the day, covered, and refrigerated. Bring to room temperature before baking. It can also be baked ahead, covered, and refrigerated for up to 4 days. Bring to room temperature before reheating in a 325-degree oven.

FAQ for Jumbo Stuffed Shells

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Turkey Stuffed Shells

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These Turkey Stuffed Pasta Shells are impressive looking, scrumptious, and, an added bonus – they’re healthy too, using ground turkey, lots of veggies and small amounts of cheese.

• Yield: 4 servings

Ingredients

• 12 to 15 jumbo macaroni shells
• 8 ounces ground turkey (or chicken) sausage
• 1 cup finely chopped carrot
• 1 cup finely chopped zucchini
• 1 cup finely chopped red or green pepper
• 1/4 cup finely chopped onion
• 4 ounces cream cheese, cut into squares
• 1 tablespoon chopped fresh basil
• 1 1/2 teaspoons chopped fresh dill
• 1/4 teaspoon garlic powder
• 1 1/2 cups marinara sauce
• 1/4 cup grated Parmesan cheese

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Instructions

1. Preheat oven to 350 degrees. Spray an 8-inch (or 7- by 11-inch) baking dish with nonstick cooking spray.
2. Cook pasta according to package directions; drain and set aside (to cool and dry out).
3. While the pasta is cooking, spray a large skillet with nonstick cooking spray and place over medium heat. Add the turkey sausage, carrot, zucchini, pepper and onion and cook for 7 to 8 minutes or until the sausage is no longer pink and the veggies are tender. Drain off fat.
4. Reduce heat to low and stir in cream cheese, basil, dill and garlic powder and keep stirring until combined and the cheese is melted. Season to taste with salt and pepper. Remove from heat.
5. Spread around 1/2 cup marinara sauce in the bottom of the prepared dish.
6. Spoon about 3 tablespoons of turkey mixture into 12 pasta shells and arrange, filled side up, over sauce in prepared dish. Spoon remaining 1 cup marinara sauce around and over the top of the stuffed shells. Bake, covered, for 30 to 40 minutes or until hot. Sprinkle with Parmesan cheese before serving.

Notes

Note: I suggest preparing 15 empty shells because it’s likely that one or two will tear in either the cooking or stuffing process. That way you will definitely have 12 stuffed shells in the end!

Make ahead: Shells can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before cooking. Can also be baked, cooled, wrapped and frozen for up to 1 month.

• Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: main dish, pasta, poultry, healthy

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Other Delicious Shrimp and Crab Main Dish Recipes

• Seafood Phyllo Bundles with Creole Mustard Sauce
• Seafood Lasagna
• Bouillabaisse
• Crab and Shrimp Salad with Curry-Chutney Dressing
• Quick and Easy Cajun Shrimp Linguine
• Asian Shrimp and Brown Rice Salad
• Shrimp Tostadas
• Quick Shrimp Scampi Three Ways
• Grilled Shrimp Tacos with Tomato Mango Salsa
• Baked Shrimp with Tomato, Feta Cheese and Capers

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Crab and Shrimp Au Gratin

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Shrimp and Crab Au Gratin is a luxuriant, elegant and impressive main dish that can be prepared earlier in the day (or up to 1 month ahead and frozen), making it ideal for a make ahead dinner. This scrumptious seafood au gratin is also flexible – you can use various shellfish (only shrimp, only crab, or lobster or crawfish), and cheeses, to your taste. Plus, bake it in either individual dishes or as one casserole!

• Prep Time: 25 mins
• Cook Time: 25 mins
• Total Time: 50 minutes
• Yield: 4 servings – can easily be doubled

Ingredients

• 4 to 5 ounces frozen artichoke hearts (1/2 a 9-ounce package) – see Note
• 3 tablespoons butter, divided use
• 4 ounces fresh mushrooms (white or cremini/baby bella), stems removed, caps sliced (larger mushrooms halved)
• 2 tablespoons finely chopped shallots
• 1 tablespoon all-purpose flour, preferably unbleached
• 1/2 cup whole milk
• 1 1/2 to 2 tablespoons dry sherry (or dry white wine)
• 1/2 cup grated sharp Cheddar cheese
• 1/2 cup grated Havarti cheese
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/8 teaspoon paprika
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 8 ounces medium-sized shrimp, cooked, peeled (tails off), deveined and patted dry
• 8 ounces lump crabmeat, drained and flaked
• 1/4 cup fresh or panko bread crumbs
• 2 tablespoons chopped Italian (flat leaf) parsley

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Instructions

1. Preheat oven to 375 degrees. Grease 4 (8 ounce) gratin dishes, ramekins or shell baking dishes.
2. Thaw artichoke hearts under warm running water. Gently squeeze dry with paper towel and coarsely chop. Set aside.
3. In a large heavy saucepan, melt 1 tablespoon butter over medium heat. Add mushrooms; cook, stirring occasionally, until mushrooms are soft and liquid evaporates. Remove from heat and set aside.
4. In the same pan, melt 1 tablespoon butter over medium-low heat. Add shallots and cook until softened, around 5 minutes. Reduce heat to low and whisk in flour; continue cooking, whisking, for 3 minutes. Whisk in milk and wine or sherry. Increase heat to medium, bring to a slow boil and cook, stirring, just until beginning to thicken.
5. Reduce heat to low and stir in both cheeses. Cook just until cheese melts, stirring. Remove from heat and stir in Worcestershire sauce, mustard and paprika. Season to taste with salt and pepper.
6. Gently fold artichoke hearts and mushrooms into cheese sauce. Fold in shrimp and crab. Divide evenly between prepared baking dishes (each one should be around 3/4 to 7/8 full).
7. Melt the remaining 1 tablespoon butter in a small mixing bowl and melt in the microwave. Stir in bread crumbs and chopped parsley. Sprinkle over top of seafood mixture.
8. Place baking dishes on a large rimmed cookie sheet and bake for around 25 minutes, or until the mixture is bubbly hot and the topping is lightly browned. If top doesn’t brown, run under the broiler for a minute or two.

Notes

Note on artichokes: Can also use 1/2 (14 ounce) can quartered artichoke hearts in water, drained. I prefer the texture of frozen in this dish, if you can find them.

Variation in one pan: Can be cooked in a greased casserole dish instead of individual ramekins. Takes approximately 5 to 10 minutes longer to cook.

Make ahead: Dish can be prepared but not baked earlier in the day, covered and stored in the refrigerator. Bring to room temperature before baking. Can also be well wrapped and frozen for up to 1 month.

• Author: By Lee Clayton Roper
• Category: seafood, main dish
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size:
• Calories: 451
• Sugar: 3.6 g
• Sodium: 1040.2 mg
• Fat: 27 g
• Saturated Fat: 15.4 g
• Carbohydrates: 14.3 g
• Fiber: 2.3 g
• Protein: 38.8 g
• Cholesterol: 198.6 mg

The post Shrimp and Crab Au Gratin – Seafood Main Dish appeared first on A Well Seasoned Kitchen.

My family has always loved Southwestern food. My dad was raised in Tucson, Arizona and my mom went to University of Arizona, so Mexican food was regularly served in our house growing up. Over the years, mom both collected and created lots of different delicious, family-pleasing dishes featuring basic Mexican ingredients – like these Turkey Spinach Enchiladas.

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More easy Mexican/Southwestern recipes

• Mexican Chicken, Black Beans and Rice
• Layered Chicken Enchilada Casserole
• Baked Panko Chicken with Mexican Seasoning
• Kidwell Family Tacos
• Southwestern Chicken Soup
• Crustless Southwestern Chicken Pie
• Shrimp Tostadas

Spinach and Ground Turkey Enchiladas Recipe

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Colorful and flavorful, Turkey Spinach Enchiladas are easy to prepare with readily available ingredients, making them perfect for busy night dinner. A longtime favorite recipe from my mom, these enchiladas are moist, cheese-y, satisfying, and not too heavy – with just the right amount of spice. Never made enchiladas before? Then you’re in the right place, because my step-by-step instructions will guide you through the process.

• Yield: 12 to 14 enchiladas; serves around 6
• Diet: Gluten Free

Ingredients

• 1 pound ground turkey (or chicken)
• Chili powder, to taste (preferably a blend of flavors)
• Garlic powder, to taste
• 3 1/2 teaspoons ground cumin, divided
• 1 tablespoon dried Mexican oregano or common oregano
• 2 cups salsa, divided (I like to use a 16-ounce jar of Medium Pace Picante®)
• 1 package (10 ounce) frozen chopped spinach, thawed, drained and squeezed dry
• 1 package (8 ounce) cream cheese, cubed (can use regular or Neufchatel)
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 12 to 14 ( 6-inch) corn tortillas – see Note
• 1 can (14 1/2 ounce) chopped tomatoes, undrained
• Hot sauce, to taste
• 3/4 cup shredded sharp Cheddar cheese
• 3 cups (or more) shredded lettuce, for serving
• 1/2 cup sour cream, for serving
• Chopped fresh cilantro, for serving
• Chopped avocado, for serving

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Instructions

1. Preheat oven to 350 degrees. Spray a 13-by-9 inch baking dish with cooking spray.
2. In a large skillet, cook ground turkey over medium heat, breaking up meat with a spatula as it browns. Sprinkle a heavy coating of chili powder over the top. Sprinkle with garlic powder to taste, then 2 teaspoons of cumin and the oregano. Cook, stirring and continuing to break up the meat, until the meat is slightly brown. Sprinkle with another light coating of chili powder and continue cooking until a red-brown color (don’t overcook otherwise it will dry out).
3. Remove from heat and place meat in a food processor and process briefly, until meat is broken into crumbles. (I take the pusher out of the top of the processor, to allow the steam to escape.)
4. Put meat back into the skillet and stir in 1 cup salsa, spinach and cream cheese. Stir over medium heat until cheese melts. Season to taste with salt and pepper, and set aside.
5. Heat a small nonstick skillet over medium heat.
6. Spray both sides of a tortilla with cooking spray and place in skillet, cooking around 5 seconds on each side. You aren’t browning or toasting them, just softening them so they are pliable.
7. Carefully place hot tortilla on a paper towel on your counter.
8. Spoon around 1/3 cup of turkey mixture in middle of tortilla; roll up and place, seam side down, in prepared dish. Repeat to make 12 to 14 tortillas – or until the filling is used up.
9. In a medium mixing bowl, stir together remaining salsa, tomatoes, 1 1/2 teaspoons cumin and the hot sauce. Pour over top of enchiladas, spreading to cover all the enchiladas.
10. Bake for 25 to 30 minutes or until heated through. Sprinkle cheddar cheese on top and let stand until cheese melts, about 2 minutes.
11. Place 1/2 cup lettuce on each dinner plate, top with two enchiladas. Garnish with a spoonful of sour cream, sprinkle of chopped cilantro and/or chopped avocado.

Notes

Corn tortilla size and subsequent quantity of enchiladas: sometimes I can find 5-inch tortillas at the grocery store, sometimes 6-inch. With the smaller tortillas, I fill them with 1/4 cup of the turkey mixture, and end up with 14 enchiladas. With the 6-inch ones, I fill with 1/3 cup and it makes 12 enchiladas.

Make ahead: Enchiladas can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.

Variation as a casserole: Layer 6 tortillas on the bottom of the prepared baking dish. Top with turkey mixture, spreading evenly. Layer remaining 6 tortillas on top of the turkey. Top with sauce. Bake as above.

• Author: Adapted from “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: Main dish, Poultry
• Cuisine: Mexican, Southwestern

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Lately I’ve been craving comfort foods, and in particular a casserole that my mom used to make when I was young. Noodles, beef, tomato sauce, cheese – you get the picture. I’m sure the recipe is buried somewhere in her recipe boxes or files, but I can’t find it. So, I decided to create my own, and this Beef, Spinach and Noodle Casserole is the result.

Egg Noodles and Hamburger Casserole

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This Beef, Spinach and Noodle Casserole is comfort food at its best, and is super easy to prepare. And, it can be made ahead of time, and even frozen, too! Noodles are cooked in beef stock, then layered with a flavorful and hearty sauce of ground beef, onion, garlic, Italian seasoning and marinara. Another layer of cheeses, spinach, sour cream and green onion is added to provide creaminess, a bit of tang, and also color. It’s all baked together until it’s bubbly, creamy, melty . . . .and oh, so yummy!

• Yield: 6 to 8 servings

Ingredients

• 2 1/2 quarts water
• 2 tablespoons beef base (I like Better than Bouillon brand) – see alternatives in Note below
• 8 ounces egg noodles, uncooked
• 2 tablespoons butter
• 1 pound ground beef (can also use ground chicken or turkey)
• 1/2 cup chopped yellow onion
• 2 garlic cloves, chopped or pressed
• 1 teaspoon Italian seasoning
• 2 cups marinara sauce
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 8 ounces cream cheese, softened (can also use 6 ounces ricotta or small curd cottage cheese)
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1/4 cup sour cream
• 1/4 cup chopped green onion (white, light green and some of the dark green portion)
• 1/2 cup shredded sharp Cheddar cheese, divided

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Instructions

1. Preheat oven to 350 degrees. Grease a 2-quart baking dish.
2. In a large stockpot, bring water to a boil. Stir in beef base. Add noodles and cook according to package instructions. Drain well. Return to pan and add butter; stir until the butter is melted. Set aside.
3. In a large skillet, add ground meat, onion and garlic. Sprinkle with Italian seasoning and cook over medium heat, stirring occasionally and breaking up meat, until onion is soft, meat is no longer pink and grease is cooked off (or drain). Stir in marinara sauce; reduce heat to low and simmer for 10 minutes. Season with salt and pepper to taste.
4. In a medium mixing bowl, stir together cream cheese, spinach, sour cream and green onion.
5. Spread half cooked noodles in prepared baking dish. Top with meat mixture, spreading evenly. Sprinkle 1/4 cup of Cheddar cheese evenly over top of meat. Spread remaining noodles over top of cheese. Carefully spread cream cheese mixture over the top of the noodles. (I place dollops of the mixture all over the top, then spread them to be an even layer.) Sprinkle remaining Cheddar cheese over the top.
6. Bake casserole, uncovered, for 30 to 40 minutes, or until bubbly and heated through.

Notes

Alternatives to beef base: You can substitute 6 beef bouillon cubes for the 2 tablespoons beef base. Or, substitute 6 cups beef broth and reduce water to 4 cups.

Make ahead: Casserole can be prepared but not baked, covered and refrigerated earlier in the day. Can also be frozen, cooked or uncooked, for up to 1 month.

• Author: (By Lee Clayton Roper)
• Category: pasta, beef, make ahead

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The Fastest Chicken Spinach Casserole Around

Busy Night Baked Chicken with Spinach was one of my mom’s favorite recipes. It only takes around 15 minutes to put together, and calls for just a few ingredients, all of which you are likely to have in your pantry (cupboard, frig or freezer) – frozen chopped spinach, chicken, cream of chicken soup, curry, mayo, sherry and Cheddar cheese. And it’s so easy, I often include it in my cooking classes for young kids!

Substitute for Cream of Chicken Soup

I often get asked for substitutes for “Cream of . . .” soups. Maybe there’s an allergy issue, or a desire to focus on eating fresh vs. processed foods. Either way, I have created a substitute for this use in this Chicken and Spinach recipe:

• 3 tablespoons butter
• 3 tablespoons flour
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/3 cup whole or 2% milk

1. In a small saucepan, make a white sauce.
   Melt butter over low heat. Whisk in flour, garlic powder and onion powder and cook for 3 minutes over low heat, whisking constantly. Whisk in milk and cook over medium heat, stirring, until it begins to thicken.
2. Add seasonings.
   Whisk in curry powder, mayonnaise and sherry. Season to taste with salt and pepper.

How to Serve This Chicken Spinach Recipe

To serve this quick and easy chicken dish, simply spoon out portions onto individual dinner plates, along with cook rice and a tossed salad. Mom would also add some sort of rolls or bread, too.

Chicken and Spinach Variations

There are many, many ways you can vary this recipe by adding and/or substituting other ingredients. I make this casserole so often, I like to change it up a bit so Robert doesn’t get bored! Here are a few variations to try:

• Add cooked rice. Place around 2 cups of cooked rice (white, brown or a mixture) on the bottom of the baking dish.
• Use fresh spinach. Cook, cool, squeeze dry and chop 2 1/2 to 3 pounds of fresh baby spinach leaves. Add in place of the frozen spinach.
• Substitute cooked broccoli. Cook, cool and chop 1 medium head broccoli and use in place of frozen spinach.
• Add or use other types of cheese. Switch out part of the Cheddar cheese for Mozzarella, American, Swiss or Monterey Jack cheese.
• Spice it up by adding jalapeño peppers and/or green chiles. Mix 1chopped small fresh jalapeño pepper or one can diced green chiles into the sauce.

How to Store, Freeze, and Reheat Spinach Chicken Casserole

This Chicken with Spinach dish can be prepared, but not baked, up to 24 hours ahead of time. It can also be baked ahead and rewarmed a 350 degree oven. In either case, to store it – wrap it tightly and place in refrigerator.

This casserole can also be baked and frozen. Again, wrap it tightly and cool it first in the refrigerator, then place in the freezer. It will keep 2 to 3 days in the refrigerator or up to 1 month in the freezer.

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More Quick and Easy Chicken Dishes

•  Air Fryer Fried Chicken
• Grilled Chicken with Tomatoes and Goat Cheese
• Mexican Black Beans Rice and Chicken
• Grilled Lemon Chicken Recipe
• Spicy Chicken Wings Recipe
• Pesto Chicken and Pasta with Veggies
• Cheesy Chicken Sausage, Spinach and Mushroom Pasta
• Layered Chicken Enchilada Casserole

Chicken and Spinach Bake Casserole

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Busy Night Baked Chicken with Spinach is so easy to prepare, and so delicious, it will quickly become one of your go-to recipes!

• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 4 servings

Ingredients

• 2 packages (10 ounce) frozen chopped spinach, thawed and squeezed dry
• 3 or 4 (around 1 1/2 pounds) boneless, skinless chicken breasts, thighs and/or tenders
• 1 can (10 3/4 ounce) cream of chicken soup (see Substitute below)
• 1 1/2 teaspoons curry powder, or more, depending on the strength of your curry powder
• 1/2 cup mayonnaise
• 2 tablespoons dry sherry or white wine (or more to taste)
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 1 cup grated sharp Cheddar cheese

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Instructions

1. Preheat oven to 375 degrees. Grease a 2 quart baking dish (I like to use an 8 by 8-inch or 7 by 11-inch dish).
2. Spread spinach on the bottom of the prepared dish.
3. Cut chicken into bite-size pieces and distribute evenly over spinach.
4. In a small mixing bowl, whisk together the soup, curry powder, mayonnaise and sherry. Season to taste with salt and pepper. Spread evenly over top of chicken and bake for 20 minutes.
5. Sprinkle Cheddar cheese over the top and continue baking for an additional 20 to 25 minutes, or until chicken is done, casserole is bubbly hot, and the cheese is melted. Serve immediately.

Notes

Make ahead: Casserole can be prepared up 24 hours ahead covered and refrigerated. Bring to room temperature before baking.

Substitute for cream of chicken soup:
3 tablespoons butter
3 tablespoons flour
1/8 tsp garlic powder
1/8 tsp onion powder
1/3 cup whole or 2% milk

In a small saucepan, make a white sauce: melt butter over low heat. Whisk in flour, garlic powder and onion powder and cook for 3 minutes over low heat, whisking constantly. Whisk in milk and cook over medium heat, stirring, until it begins to thicken. Whisk in curry powder, mayonnaise and sherry. Season to taste with salt and pepper. Spread evenly over top of chicken and bake per instructions above.

• Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: poultry, main dish, quick and easy

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