Arlene and Laura Comanici are back in the kitchen, cooking up three easy chicken casseroles: cheesy chicken and rice casserole, pepperoni and chicken casserole, and chicken stuffed shells in gravy. Plus, they make a wedge of lettuce salad and mounds brownies for desert!
It’s always nice see another Laura episode of At Home. After Patti left to start her own bakery in 2011, Laura was one of several co-hosts who joined Arlene during the show’s last two seasons in 2012 and 2013.
NOTE: There is no official recipe for the buttered noodles with breadcrumbs that Arlene shows at the end. It’s just cooked pasta, tossed in butter, with some Italian seasoned breadcrumbs toasted in a skillet with butter.
Cheesy Chicken and Rice Casserole
Ingredients
- 1 can condensed cream of chicken soup (11 oz)
- 1-1/3 cups water
- 3/4 cup uncooked long grain white rice
- 2 cups fresh broccoli (or other vegetables)
- 4 boneless, skinless chicken breast halves
- 1/2 tsp garlic powder
- 1 cup shredded cheddar cheese
- 1 cup crumbed potato chips or Doritos chips
- pepper, to taste
Instructions
- Preheat oven to 375 degrees.
- In a bowl, stir together condensed soup, water, rice, and vegetables and place into a greased 13×9-inch baking dish. Place chicken halves on top of mixture and nestle them in. Season with pepper and garlic powder.
- Cover with foil and bake in a preheated oven for 45 minutes. Remove from oven, remove foil, top casserole with cheese, and return to oven, baking until liquids are thickened. (10-15 minutes.) Top with chip or Doritos crumbs and bake an additional 5 minutes until chips are toasted. Makes 8-10 servings. Enjoy!
Chicken Stuffed Shells
Instead of a red sauce, these shell pasta are stuffed with delicious chicken, stuffing, and cheese!
Ingredients
- 1 box jumbo pasta shells (16 oz / 1 lb)
- 1 box chicken flavored instant stuffing mix
- 2 cups cooked chicken, diced
- 1/2 cup mayonnaise
- 8 oz shredded Monterey jack cheese (about 2 cups)
- 2 Tbs finely chopped onion
- 1 can condensed cream of mushroom soup (11 oz)
- 1 can condensed cream of chicken soup (11 oz)
- 1 soup can milk
- shredded mozzarella cheese for topping (about 1 cup)
Instructions
- Preheat oven to 350 degrees. Grease a 13×9-inch baking dish. Prepare stuffing mix according to package directions. Set aside. Boil pasta shells according to package directions, drain, and spread on waxed paper to cool.
- In a mixing bowl, combine stuffing, chicken, mayonnaise, cheese, and onion. Carefully stuff mixture into cooked shells, and place shells into the greased baking dish.
- Pour both soups and 1 can of milk into a bowl and whisk until smooth. Pour mixture over shells.
- Cover with foil and bake in a preheated oven for 20 minutes. Uncover and top with mozzarella and bake for 10 minutes longer. Let cool 5 minutes before serving. Makes 8 to 12 servings. Enjoy!
Pepperoni Chicken Casserole
Ingredients
- 6 boneless, skinless chicken breasts, cooked and cubed
- 8 oz pepperoni, chopped into chunks
- 8 oz low-moisture mozzarella cheese, cubed
- 1 quart jar of your favorite spaghetti sauce
Instructions
- Preheat oven to 350 degrees. Evenly spread chicken and pepperoni into a 13×9-inch baking dish. Arrange cheese cubes evenly over top of all. Pour spaghetti sauce over everything and gently shake dish to make sure it sinks down in.
- Cover with foil and bake in preheated oven for about 45 minutes, or until heated and bubbly. Serve with cooked pasta or rice. Makes 8 to 12 servings. Enjoy!
Mounds Brownies
These amazing brownies are just like a Mounds candy bar!
Ingredients
- 1 box family size brownie mix, prepared, baked, and cooled in a 13×9-inch pan (you may use 2 smaller boxes, instead)
- 5 1/3 cups shredded, unsweetened coconut
- 1 can sweetened condensed milk (14 oz)
- 1 1/2 cups powdered sugar
- 1 can milk chocolate frosting (16 oz)
Instructions
- Prepare brownies according to package directions in a 13×9-inch dish and let cool completely.
- In the bowl of a stand mixer, combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated. Spread coconut mixture over brownies.
- Scoop frosting into microwave-safe bowl and microwave for 10 seconds or until just thin enough to pour.
- Pour frosting over the coconut mixture, then cool brownies in the refrigerator until everything sets up. Makes 12-15 brownies, depending on how you cut them. Enjoy!
Arlene’s Ranch Blue Dressing
This is a great dressing to serve on a wedge of iceberg lettuce.
Ingredients
- 1 pint sour cream
- dash Worcestershire sauce
- 1 cup mayonnaise
- 3 cloves garlic minced
- juice of half lemon
- 1 packet dry Ranch dressing
- 1/2 cup blue cheese crumbles
Instructions
- Mix all ingredients together in a bowl, gently. If dressing seems too thick, thin using cream, a tablespoon at a time. Place in container and refrigerate until chilled, about 1 hour. Serve on salads, baked potatoes, grilled steaks, or anything else you like. Makes about 3 cups. Enjoy!
Transcript
The transcript from this program is not available.
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