turkey stove top
Posted: November 22, 2013 Filed under: casseroles and one-dish meals, sides | Tags: asparagus, cream of celery soup, parsley, pimiento, rice, turkey, worcestershire sauce Leave a comment
Easy As 1, 2, Turkey
Green, white and red make this colorful all-in-one dish a hearty way to satisfy your meat, veggie and carb craving in every bite.
Did somebody say carbs? ♥ ♥ ♥ ♥ ♥ ♥ ♥
foodie tip ~
♥ Turkey stove top will make great use of Thanksgiving turkey leftovers (sliced or cubed).
i. ingredients
10 ounces | frozen cut asparagus tips and pieces
1 can | campbell’s cream of celery soup
1 ⅓ cups | water
1 ½ cups | diced cooked turkey
½ teaspoon | salt
¼ teaspoon | worcestershire sauce
dash | fresh cracked pepper
1 ⅓ cups | minute rice
3 tablespoons | pimiento, diced
to garnish | parsley
ii. what to do
1. Prepare asparagus according to package directions. Now drain.
2. In a large saucepan combine the asparagus, soup, water, turkey, salt, worcestershire sauce and pepper.
3. Bring the mixture to a boil. Stir in rice, cover and simmer or 10 minutes or until most of the liquid is absorbed.
4. Stir in pimiento and garnish with parsley.
Yields: 4 servings
souper chicken casserole
Posted: January 16, 2012 Filed under: casseroles and one-dish meals, meats poultry and fish | Tags: bread crumbs, chicken, cream of celery soup, egg noodles, lima beans, milk, pimiento Leave a comment
Sustenance.
The 70s taught us all how to eat efficiently while having fun in the process. While the fare wasn’t “Cooking with Clara,” 1970s food was more about function than today’s fanciful foodie forms.
But practical dishes like “Souper Chicken Casserole” didn’t stop mom from putting TLC into everything she made.
I think you’ll find this a tasty dish that will not disappoint the tummy.
i. ingredients
1 can | cream of celery soup
1/2 cup | milk
1 can | swanson’s boned chicken or turkey
2 cups | cooked and drained noodles
1 cup | cooked and drained, lima beans
2 tablespoons | diced pimientos
¼ cup | buttered bread crumbs
ii. what to do
0. Preheat oven to 375°F.
1. In 1-1/2 quart casserole, blend soup with milk; fold in chicken (or turkey), noodles, lima beans, pimientos. Top with bread crumbs.
2. Bake about 25 minutes at 375°F.
3. How easy is this?
Serves 4. Or 2 “Me”s.
Enjoy!
Foodie Tips ~
♥ Love extra chicken, limas or bread crumbs? We do, too!
♥ Buttered bread crumbs? Or you can use Italian-seasoned crumbs from a can (they are “molto bene”).
♥ You might want to keep the defibrillators handy when shopping for the Swanson’s canned chicken. Ours cost $4/can from Kroger and we doubled the recipe. So next time we’ll be cooking our own chicken!
Betty's Cook Nook 