Friday, June 17, 2011

Easy Chicken Casserole


  • 8 ounces elbow macaroni or small shells

  • salt

  • 3 tablespoons butter

  • 3 tablespoons flour

  • 1 cup chicken broth

  • 1/2 cup heavy cream

  • 1 cup shredded cheddar cheese

  • pepper, to taste

  • 1 1/2 to 2 cups cubed cooked chicken

  • 1 1/2 cups frozen peas and carrots, thawed

  • 1/2 cup soft bread crumbs

  • 1 to 2 teaspoons butter, melted


    Cook macaroni in boiling salted water as package directs. Drain and set aside.

    In a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened. Add the chicken and vegetables; cook for about 1 minute longer.

    Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned.

    Serves 4 to 6.

    Sunday, June 5, 2011

    Rhubarb Pineapple Crumble

    My daughter’s co-worker sent me a huge sack of rhubarb yesterday.   As soon as I feel better I intend to make this recipe.  I am sure there will be enough rhubarb left for me to make a pie too.

    7 Cups fresh rhubarb, cut in 1-inch chunks
    1 8-oz can crushed pineapple (drained)
    1 Cup brown sugar
    3 Tbs. cornstarch
    2 tsp. finely shredded lemon peel


    2/3 Cup flour
    1/4 Cup brown sugar
    1 Tbs. granulated sugar
    1 Tbs. chopped crystallized ginger
    1/3 Cup Butter/margarine


    Drain pineapple and combine with rhubarb and brown sugar. Let stand 1 hour. Drain mixture, reserving juices and adding enough additional water to make 2/3 cup of juice. Combine juices and cornstarch in a small pan and cook over medium heat until thickened. Remove from heat and combine with rhubarb-pineapple mixture. Add lemon peel and place in a 2-quart baking dish.

    In another bowl, combine topping ingredients, using a pastry blender to cut in butter until mixture is crumbly. Spoon over top of fruit mixture. Bake in a 350 degree oven about one hour or until light brown and bubbly. Best served with vanilla ice cream! (Serves 6-8)