Chicken Mushroom Broccoli Casserole topped with Pepper Jack Cheese

  

This casserole is filled with lots of goodness, mushrooms, broccoli, chicken, and best of all topped with Pepper Jack Cheese and Fried Onions as the grand final toppings. So good, easy to make too.

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What you need:

4 chicken breasts
1 small onion sliced small
4-5 garlic cloves minced
1 8oz box of mushrooms sliced in half 
1 small head of broccoli sliced or chopped(frozen can be used)
olive oil for cooking
2 cups chicken broth

1/2 cup cream
2 cups shredded Pepper Jack Cheese(you can use other cheeses)
1 cup fried onions

sea salt, pepper, garlic powder, onion powder

How to make it:

First slice and chop your vegetables for cooking. Slice chicken into strips or chunks

In a medium pan, fill with water and cook broccoli till just ender, or you can use frozen broccoli.

Cook 2 cups of rice by stove top or using a rice cooker

In a skillet, drizzle 2 to 3 turns of olive oil in pan and heat up, then add the onions, garlic and cook 3-4 minutes till tender. Add chicken and cook till no longer pink, turn a few times as cooking to mix. Add mushrooms and cook just about 3 more minutes.

Season with a touch of sea salt, and pepper generously, also garlic powder and onion powder.

Once everything is cooked, add 2 cups broth and simmer until it reduces about half, I cooked it for 20 minutes on medium low heat, then once the broth is reduced by half, turn down heat to low add cream and stir to mix, do not let it boil. 

Heat oven to 350  Stir in cooked rice stir pour into casserole dish 9x 13, top with broccoli then spread shredded cheese over all and top last with the fried onions.

Bake for 20-25 minutes until cheese is bubbly. Serve hot.

Baked Cheesy Chicken and Mushrooms

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Love mushrooms and cheese? Then you really must try my recipe for Baked Cheesy Chicken and Mushrooms. So good, so smooth, buttery with just the right amount of garlic.

What you need:

3 tbsp. butter
2 tbsp. olive oil
8 oz. fresh mushrooms, sliced
1 medium yellow onion, sliced
1 tbsp. minced garlic
4 boneless skinless chicken breasts
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup chicken stock

How to make it:

Preheat oven to 375F and spray a 13 x 9 inch casserole pan with cooking spray.

Heat 1 tbsp. butter and 1/2 tbsp. oil in a large skillet over medium high heat.

Add mushrooms and onions and sauté until tender, about 5 minutes.

Add minced garlic and sauté for another 30 seconds.

Pour half of this mixture into the prepared casserole pan and set the other half aside.

Season chicken with paprika, garlic powder, and Italian seasoning and heat the remaining butter and oil in the skillet.

Add chicken to the skillet and cook 2 minutes on each side.

Transfer chicken breasts to the casserole pan on top of the mushrooms and onions.

Add chicken stock to the skillet and scrape the bottom of the pan to bring the browned bits of flavor out.

Bring to a boil and let cook until chicken stock has reduced, about 5 minutes.

Add the remaining mushroom/onion mixture on top of the chicken breasts, sprinkle with mozzarella cheese, and pour chicken stock sauce over the top.

Bake for 15 minutes and serve or just until the cheese melts

ENJOY!

Chicken Spaghetti Casserole

 

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This casserole is pure comfort food. So good you will ask for it often or get asked to make it a lot, it's easy, tasty and looks so yummy.

6 servings

INGREDIENTS

7 ounces thin spaghetti
1 tablespoon salted butter
2 cups sliced mushrooms
1 medium onion, chopped
½ cup chopped celery
Two 10.75-ounce cans cream of mushroom soup(or cream of chicken)
1 cup nonfat milk
8 ounces sharp cheddar cheese (can sub reduced fat)
2 cups chopped cooked chicken breast
1 teaspoon Tabasco sauce
salt and pepper, to taste
½ cup shredded Monterey Jack cheese(can use different cheeses to suit)

INSTRUCTIONS

Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.

Cook pasta according to package directions, but only cook it until it's al dente (you still want a little bite to it). Drain the pasta and set it aside.

Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, pasta and tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese on top.

Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.

NOTES

*Leftovers of this casserole are great for a couple of days after making it.

*Turn this casserole into a day-after- holiday meal by adding leftover turkey instead of chicken.

Omelettte (Omelet) Making

 Omelets are delicious and healthy too so it's been said the French created Omelettes. They have a long history.

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A French omelette starts out with beaten eggs in the pan (just like scrambled eggs). The pan is shaken constantly during cooking until the eggs just begin to set. When the eggs are cooked, the omelette is rolled and snugly folded to form an oval and finally turned out onto a plate with the seam side down.
It can be plain or filled, with or without cheese. (An omelette with fresh herbs are a famous standard French dish. An assortment of chopped herbs is stirred into the eggs before cooking; no cheese.)
American omelettes (or "omelets" as they are sometimes spelled) start out in the same way, but as the eggs cook, the edges are lifted from the sides of the pan with a spatula so the runny eggs can flow underneath.
When the eggs are nearly set, the filling is added and the omelette is folded in half rather than rolled.

How to Make an Omelette

The basics of making an omelette:

Beat the eggs: Use two or three eggs per omelette, depending on how hungry you are. Beat the eggs lightly with a fork.
Melt the butter: Use an 8-inch nonstick skillet for a 2-egg omelette, a 9-inch skillet for 3 eggs. Melt the butter over medium-low heat, and keep the temperature low and slow when cooking the eggs so the bottom doesn’t get too brown or overcooked.
Add the eggs: Let the eggs sit for a minute, then use a heatproof silicone spatula to gently lift the cooked eggs from the edges of the pan. Tilt the pan to allow the uncooked eggs to flow to the edge of the pan.
Fill the omelette: Add the filling—but don’t overstuff the omelette—when the eggs begin to set. Cook for a few more seconds
Fold and serve: Fold the omelette in half. Slide it onto a plate with the help of a silicone spatula.

Basic Omelette Recipe:

serves 1 omelet

Ingredients

2 large eggs
1 tablespoon unsalted butter
2 tablespoons grated cheese, any kind
3 to 4 cherry tomatoes or other vegetable chopped, cut in half and sprinkled lightly with salt
2 tablespoons chopped basil, parsley, or herb of your choice


Method

Prep the eggs:

In a bowl, beat the eggs with a fork.

Melt the butter:

In an 8-inch nonstick skillet over medium-low heat, melt the butter.

Add the eggs and cook the omelette:

Add the eggs to the skillet and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.

Repeat until the eggs are somewhat set but still a little soft in the center, about 6 minutes

Fill the omelette:

Place the cheese, tomatoes, and herbs in a line down the center of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center.

Fold and plate the omelette:

Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half. Slide the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate. Voila!

Ideas for Omelette Fillings

Here are a few delicious combinations:

Avocado and cheddar
Roasted potatoes and Gruyere
A little Parmesan, Mushrooms
Bacon and cheese, or bacon and potatoes without cheese, chives
Spinach and tomato, with or without feta
Goat cheese and herbs

Use your imagination and what appeals to you for the filling. There are all kinds of great combinations you can discover.

Creamy Mushroom Sauce

This creamy mushroom sauce is quick and easy to prepare and goes with anything! Tonight I am going to pare it up with Chicken for a creamy goodness.

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Ingredients

1/2 small onion diced
1 tablespoon butter
12 ounces mushrooms brown or white, sliced
salt and ground pepper to taste
2 cloves garlic minced
3 sprigs fresh thyme or 1/4 teaspoon dried thyme
1/2 cup white wine, chicken broth or water 
1/2 cup chicken broth
2/3 cup heavy cream or half and half
1 tablespoon cornstarch
3 tablespoons fresh parsley

Instructions

First cut fresh herbs if you have them, bruise them with a back of a knife to release flavors

then chop fine. Set aside

Next cook chicken in a skillet with a drizzle of olive oil till brown on both sides, set aside.

Sauté onion in butter until softened, about 3-5 minutes.

Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute.

Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated.

Add the chicken broth and cream. Simmer 5 minutes or until reduced by half.

To thicken the sauce further, combine cornstarch with 2 tablespoons of water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture.

Let simmer 1 minute.

Season with parsley, salt and pepper to taste.

NUTRITION INFORMATION

Calories: 222, Carbohydrates: 8g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 62mg, Sodium: 156mg, Potassium: 374mg, Fiber: 1g, Sugar: 2g, Vitamin A: 959IU, Vitamin C: 10mg, Calcium: 41mg, Iron: 1mg

First I snip fresh herbs from the garden

Next bruise and chop the herbs finely

Once mushrooms are cooked, slowly add cream or half and half and stir gently till mixed

When the sauce is nice and hot, place chicken in for a few minutes to warm 

and blend flavors

Pork Chops in Mushroom Gravy

There are no canned soups in this masterpiece. This is my Grandma's recipe so delicious

Makes: 6 servings 

Ingredients
1 tablespoon butter
1 clove garlic, pressed
6 pork chops
salt and pepper to taste
1 (8 ounce) fresh mushrooms, sliced
1 cup dry sherry or beef broth
1 (10.5 ounce) can beef broth
2 tablespoons cornstarch
2 tablespoons water

Directions 

Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then cook them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a plate

Place the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then add the pork chops in the pan. Cover with a lid, and simmer slowly for about 10  minutes

Stir together the cornstarch and water. Bring the juices in the pan to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon mushroom gravy over the chops, and serve.

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