Chick’n’Rice

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Much to my dismay, illness struck the CBroc household last week..and it continues, bleh.  So, Comfort Casserole #5 was pushed back, making for a good way to start the week.  One of the greatest things about casseroles is the fact that they can be made ahead of time.  Just prior to cooking, wrap them up tight with foil or plastic wrap and place in the fridge for cooking another day.  I love it when I have time on Saturday or Sunday to make one (or in rare cases..a few!) for my fireman to pop in the oven when I’m running home late, or it has just been one of those long days when even I don’t feel like pulling out my pots and saute pans.  These casseroles came into particularly good timing with me falling sickly and in need of my hubby to come to my rescue.  In his attempts to help me get well, bless his heart- he got sick too!!  We looked pretty pitiful on Friday night- stuffed in the sofa sharing a blanket, Gatorade in hand and making a point to whine at one another during commercial breaks.  My big, bold, ‘I-run-into-burning-buildings-for-a-living’ husband of a man probably out-whined me (shhhh!).  Good news is that we are feeling better- oh, the wonders of prescription antibiotics, fluids, and vitamin C. 

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This Cajun inspired casserole mixes in classic ingredients, including bell peppers and okra.  Feel free to skip the okra is you aren’t a fan- but adding the okra while still frozen prevents the typical ‘slimy’ result of the fresh vegetable.  Also, feel free to mix up the spices as you wish!

Cajun Chicken & Rice

INGREDIENTS:
1 tablespoon butter
1 medium red bell pepper, chopped
1 medium sized zuchinni squash, chopped
1 small red onion, chopped
4 cloves garlic, minced
2 cups rotisserrie chicken
2 cups frozen sliced okra
1/2 teaspoon salt
1 (10.75-ounce) can 98% reduced fat cream of chicken soup
1/2 cup dry white wine
1 tablespoon low sodium soy sauce
2 teaspoons Cajun seasoning
1 tablespoon hot chile sauce (Sriracha*)
3 cups long grain rice, cooked, omitting salt and fat
3/4 cup shredded 2% Colby Jack Cheese (or any reduced fat shredded cheese)

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DIRECTIONS:
Preheat oven to 350°.  Melt butter in large skillet over medium-high heat. Add onion, bell pepper, and zucchini; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra and salt; sauté 5 minutes. Add chicken, and cook 2-3 minutes. Stir in soup and next 5 ingredients until blended. Lastly, stir in 1/2 cup of the cheese.  Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with remaining 1/4 cup Cobly Jack cheese. Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Allow to set for 5 minutes before serving.

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Note: Unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed. To freeze unbaked casserole, prepare as directed, omitting the cheese topping. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle evenly with cheese, and bake 10 more minutes or until cheese is lightly browned.

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*Hot chile sauce, commonly called Sriracha, can be found in the ethnic or Asian aisle of most grocery stores.

Nutrition Information
Serves 6: 1 1/4 cup each
Calories: 325
Fat: 8.8 g
Carbohydrate: 30 g
Fiber: 1.2 g
Protein: 30 g
As promised- today is the announcement of  the winner of a drawing for $30 certificate to CSNstores.com!  Congratulations to fellow blogger- Hazel of Cooking Out Loud.  Hazel expressed her love of anything pumpkin, and talked her recipe for pumpkin ‘cookies’ which she says are more like pumpkin muffin tops. They sound delicious, and I look forward to seeing a recipe for trying them out! (hint, hint!)

Congrats Foodie Friend! Enjoy!



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