Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Category Archives: Casseroles

Rainbow Chicken Roll

Chicken is a popular dish in our home and I’m always looking for new ways to make it.

  I was watching Sandra Lee’s Semi-Homemade Cooking the other day when she prepared this dish.  It looked simple and delicious and I decided to give it a try.  One thing that intrigued me about this dish was that it was something I could throw together early in the day, refrigerate and then pop in the oven just before I was ready to start dinner.  I love dishes like that!

I followed the recipe except for one small change.  Sandra’s recipe called for the addition of green beans.  Since there are fewer people in the family that like green beans I opted to switch out the green beans for chopped fresh broccoli instead.  It worked out perfectly.

RAINBOW CHICKEN ROLL

Recipe from Sandra Lee’s Semi-Homemade Cooking

  • 4 Boneless, Skinless Chicken Breasts
  • 1 tsp. Seasoned Salt
  • 1 tsp. Salt-Free Italian Seasoning
  • 8 to 10 String Beans (*I used about 1/2 – 3/4 cup fresh chopped broccoli)
  • 1 Small Carrot, julienned
  • 1 Red Pepper, julienned (*I used a small red pepper & had some left over)
  • 1/2 Cup Shredded Mozzarella
  • 2 Cups Marinara Sauce (*You can used jarred or homemade)

Preheat oven to 350 degrees.

Trim chicken breasts of any fat.  Lay flat on a cutting board and butterfly each breast 3/4 of the way through.  Lay each chicken breast on a cutting board, cover with a piece of plastic wrap, and pound to 1/4″ thickness.

Lay chicken breasts flat on a cutting board and sprinkle with seasoned salt and Italian seasoning. Place 3 to 4 strips each of the string beans, carrots and red pepper leaving 1/2-inch on the side furthest from you. Sprinkle each with 2 tablespoons cheese.  Roll chicken breast up and place seam side down in a medium baking dish.

Pour marinara sauce over chicken and place in oven. Bake 30 minutes basting with the marinara sauce halfway through cooking.

Remove breasts from pan. To serve slice each breast into 4 or 5 slices and fan on the plate with additional marinara sauce on the side.

**Note:  I did this early in the day, covered and refrigerated the dish, and then took it out when I was getting ready to start making dinner, preheated the oven and baked it. 

And additional note:  this dish took just slightly over one hour to cook in a covered casserole dish, so I would adjust the cooking time from the original recipe provided.

Enjoy!

Chicken & Rice

 

I have made and eaten a number of different versions of Chicken and Rice.  Some I’ve loved and some I’ve never made again. 

After trying so many different versions of this dish, I finally came up with a version of my own that I fell in love with and that my family enjoys as well.   It’s a perfect dish to throw together when you are pressed for time, and is versatile enough that you can add anything else to it you may like.  I’ve made it in both the oven as a casserole and in a slow cooker.  Both turn out a great result.

CHICKEN & RICE:

  • 3 lbs. Boneless, Skinless Chicken Breasts, cubed.
  • 2 Tbsp. Butter
  • 1 tsp. Olive Oil
  • 2 Cups Uncooked White Rice (not instant)
  • 2 – 14.5 oz. Cans Low Sodium Chicken Broth
  • 1 – 7 oz. Can Chopped Green Chilis
  • 3 Tbsp. Goya Sofrito (tomato based cooking sauce found in the ethnic food section)
  • 2 packets Goya Sazon (I use the one in the orange & yellow box)
  • 1 tsp. Ground Cumin
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Paprika
  • 1 Small Yellow Onion, chopped
  • 2 – 3 Cloves Garlic, minced
  • 1 Lime, juiced
  • 1/2 Cup Fresh Cilantro, chopped
  • Salt & Pepper, to taste

Cut up chicken and place in a large bowl.  Add all dry ingredients, including 1 packet of the Goya Sazon to the chicken and stir well.  Transfer to a Ziploc bag and refrigerate for a couple of hours, or overnight.

When ready to assemble, remove chicken from the refrigerator.  In a large sauté pan, add the butter and allow to melt.  Add the chicken to the pan and allow to brown for a few minutes, stirring often so chicken does not burn.  Once done, remove chicken to a clean and large mixing bowl. 

Add olive oil to the sauté pan along with the onion and garlic.  Saute just until translucent. 

Add the onion, garlic, tomatoes, chilis, chicken broth, lime juice, cilantro, rice and the second packet of Goya Sazon to the bowl.  Stir together well.

If you are planning to cook this in the oven, add the mixture to a 13″ x 9″ greased baking dish.  I just spray the baking dish with some butter flavored non-stick cooking spray. 

Cover with aluminum foil and bake in a 350 degree oven for 1 hour to 1 hour 10 minutes, or until rice is tender.

If you prefer to make this in the slow cooker, follow the above instructions and add this to your slow cooker, set on low.  Cook on low for 4 to 5 hours, or until the rice is tender.

Serve up and enjoy!

I shared this recipe in the Saturday Swap over at Kim’s blog, Quit Eating Out

  

Sausage & Chicken Bake

The other day I decided to switch up my Sausage and Potatoes dish with a new twist.  I had some boneless chicken breasts waiting to be used and thought about what I could make with them.

I threw them all together with the sausage, potatoes, onions, and then added some roasted red peppers to the mix.  The final result was something my family truly enjoyed and a definite keeper.

Here is how to make it.

SAUSAGE & CHICKEN BAKE:

  • 8 Sweet or Hot Italian Sausage
  • 3 Boneless Chicken Breasts
  • 5 – 6 Red Potatoes
  • 1 Large Sweet Onion, cut into large pieces
  • 1 – 12 oz. Jar Roasted Red Peppers, with the juice
  • 3 Cloves Garlic, chopped
  • 2 – 3 Tbsp. Olive Oil
  • 2 tsp. Dried Basil
  • Salt & Pepper, to taste

 You will want to start the recipe a few hours before you are ready to bake it.  Overnight would work too. 

Begin cutting up the chicken breasts into equal bite size pieces.  Place the chicken in a large Ziploc bag.  Slice the roasted red peppers into strips and add this to the chicken.  To the chicken peppers, add olive oil, garlic, onion, basil and the roasted red peppers.  Allow to marinate for a minimum of 3 hours, or overnight.

When you are ready to bake, heat the oven to 350 degrees.  Leaving the skin on, cut each potato into equal size pieces and add to a large bowl and add salt and pepper to taste. 

Cut each sausage link into 3 pieces and add it to the potatoes.  Dump in the entire contents of the chicken mixture to the potatoes and sausage and mix well. 

Add the entire mixture to a 13″ x 9″ baking dish and cover with foil.  Bake for one hour.  After an hour, turn the oven to 400 degrees and remove the foil.  Allow to continue cooking, stirring occasionally, until the sausage browns somewhat. 

Once done, remove from oven and enjoy.  

Baked Stuffed Shells

 This is just one of my oldest son’s most favorite meals to eat.  And it’s simple since you can throw it together early in the day, or even the day before, and then pop it in the oven to bake for a bit when you need a quick dinner on the table.

I’m not going to go nuts about giving precise measurements for this dish because I don’t really have any.  I can give hints of how much of this and that I’ve used, but in all honesty, it’s really just something you can throw together without worrying about being exact with the amounts.  Most of how I cook is really me throwing this and that in together and seeing how it comes out.  If there were one area of my blog I could say I struggle with its coming up with precise measurements for recipes.  While sometimes I’m able to provide that easily, I can’t say it always works out that way.  Sometimes I just need to make something a second or third time before I publish it so that I can really focus on exactly how much of an ingredient I’m using. 

With that being said, use this as a general guideline of ingredients and measuring and don’t make yourself crazy about how much of each you use.  It’s food, folks.  We are meant to enjoy it, not stress over it.

BAKED STUFFED SHELLS:

  • 1 – Box Jumbo Pasta Shells
  • 1 – 24 oz. Container Ricotta Cheese
  • 1 – 16 oz. Block mozzarella Cheese, freshly grated
  • Fresh Parsley
  • Grated Parmesan Cheese
  • Freshly Made or Store Bought Tomato/Pasta Sauce (roughly 4 – 5 cups)
  • Salt & Pepper, to taste

If you are making your own homemade tomato sauce, good for you.  There is nothing else in the world like it.  But, if you aren’t, use whatever brand you prefer.

In a 13″ x 9″ baking dish, spoon some sauce across the bottom.

Cook your pasta shells for half the amount of time listed on the box.  You don’t want them aldente for this dish.  You only want to partially cook these since they will continue to cook while you bake the dish in the oven.  Make sure to salt the water well before cooking the pasta.

While the pasta is cooking, in a large bowl, add the ricotta, 3/4 of the shredded mozzarella, chopped parsley, grate parmesan and salt and pepper.  Stir together well and then spoon into a large Ziploc bag.  You may want to only spoon in half the mixture to work with and then refill it with the rest when you’re done.  It makes the bag easier to manage while you are filling the shells.

Once the pasta is done, strain it and rinse with cold water.  Once cool to the touch, begin filling each pasta shell with the ricotta mixture.  You don’t want to over fill the shell’s, but put just enough in each shell so that you can easily fold the shell so that each open end meets.

As you fill and fold each shell, place them seam side down in the baking dish.  Continue repeating until you have filled the dish. 

Spoon on some tomato sauce, followed by a sprinkling of the shredded mozzarella. 

At this point you can either place them in the fridge until you are ready to bake them, or throw them into the oven and bake them right away.

Place them, uncovered, in a 350 degree oven and bake until heated through and bubbly and the cheese has completely melted.

Enjoy with a salad and some garlic bread!

Note:  I ended up with about 38 cooked and stuff shells.  I was able to fit 27 of them on the first layer of the baking dish.  I covered those with sauce and mozzarella and then added the remaining stuffed shells to the top of them, spaced out as evenly as possible, and topping those with sauce and shredded mozzarella as well.  You can do it this way with the extra shells that don’t fit into a single layer in the baking dish, or you can just make a smaller batch in a smaller baking dish.  Your choice.  Either way, nothing goes to waste.

 

 

 

Cornbread Casserole

When I was cleaning my bedroom the other day I came across a book I had forgotten I bought.  Last year my son’s school had a book fair and I picked up Taste of Home’s “Fast Fixes with Mixes”. 

I sat looking through it that night and found several easy and tasty looking recipes I wanted to try.  I knew exactly which one I would try first and that was their version of Cornbread Casserole.

It took about 5 minutes to throw together and about another 25 to bake.  Everyone in my house loved it except, of course, my 8-year-old son.  He loves cornbread but was upset that there was real corn in this recipe.  Go figure.  My oldest tore through it.  I served it with my Taco Soup and it was an easy meal on a busy night.

Mix everything together in one bowl!

Pour into greased baking dish.

Bake, scoop and eat!

 

Cornbread Casserole:

From Taste of Home “Fast Fixes with Mixes”

  • 1 – 8.25 oz. Box Cornbread Mix (I used Jiffy)
  • 1 – 14.5 oz Can of whole kernel corn, drained
  • 1 – 14.5 oz. Can of Creamed Corn
  • 1 – Large egg
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Paprika

Preheat the oven to 400 degrees.

In a mixing bowl, mix all ingredients together well.

The recipe calls for a 11 x 7 x 2 baking dish.  I have a CorningWare dish that is right around that size so I used that.  Grease the baking dish and pour in the mixture.  Spread the mixture with a spatula until level.

Bake for 25 to 30 minutes, or until just slightly brown on the top.  You aren’t looking for a deep golden brown because you want this to remain moist.  Mine took 25 minutes exactly on the middle rack.

Serve while hot.  This is moist, rich and sweet, just like I like my cornbread.

Enjoy!

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