Easy Curried Chicken and Broccoli

This was my husband's favorite casserole when we were young and pinching pennies. It really is good!  And so simple...even your cat could make it. But of course, the cat would have to eat some. It should take under an hour to make and bake 'till done. Perfect for a school night.

Ingredients:

1 lb, Rotisserie chicken meat, torn into pieces (or bake 4 chicken breast halves ahead of time)

1/2 C mayonnaise

1 1/2 C sour cream (you can use light sour cream, but the sauce may be a bit more liquid) 

1/2 t lemon juice

1/2 t curry powder

1 1/2 t salt (preferably kosher)

1 1/4 C stale breadcrumbs (or use store-bought Panko crumbs)

1 10-oz package frozen broccoli, or two medium-size fresh broccoli heads, chopped into florets

2 T melted butter

2 C cooked white rice (if you're short of time, you can buy it pre-cooked) 

Directions: Preheat oven to 350 degrees. Combine the first five ingredients in a large bowl and 1/2 C of the breadcrumbs. Reserve the remaining crumbs. Microwave or steam broccoli until cooked. Arrange on the bottom of a greased, 9X12" baking pan. Place an even layer of chicken pieces on top of the broccoli. Pour sour cream mixture evenly over the broccoli. Sprinkle the remaining 3/4 C breadcrumbs over the top. Drizzle 2 T butter over the breadcrumbs. Bake 20-25 minutes and serve on a bed of rice.

Note: This really doesn't freeze well. The breadcrumbs get mooshy.

Winning Apricot Bars

This recipe is a crowd-pleaser!  Apparently, it has won many blue ribbons at state fairs and cookie competitions. So, here it is--so easy, so good. Originally published in "Taste of Home.com" magazine. Makes 1 1/2 dozen bars, give or take. No calories, of course! (just kidding)

Ingredients:

3/4 cup softened butter

1 C sugar

1 large egg (room temperature)

1/2 t vanilla

2 C all-purpose flour

1/4 t baking powder

1 1/3 C shredded coconut

1/2 C walnuts or pecans, chopped

1 jar 10-12 oz. apricot preserves

Directions:

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In small bowl, whisk together flour and baking powder. Fold in coconut and nuts. Press 2/3 of dough on the bottom of a greased 9X13" baking pan. Spread dough with preserves and then crumble remaining dough evenly over the preserves. In small globs. Bake 30-35 minutes or until golden brown. Cool completely and cut into bars. 

 

Ham and Cheese Croissant Casserole

 This breakfast casserole is as delectable as it is easy. And so different compared to quiche. Serve it at your next brunch, you can even freeze any leftovers. From my new favorite magazine, Southern Living. Serves 10. 

Ingredients:

10 deli smoked ham slices (1/4 inches thick)

10 mini-croissants

10 (1/2 oz) Swiss cheese slices

6 large eggs

2 C heavy whipping cream

2 t. Dijon mustard 

Thyme sprigs or chopped Italian Parsley for garnish (optional)

Directions:

1) Microwave ham slices between paper towels on a microwaveable plate on High for 45 seconds. Blot with paper towels to remove excess moisture.

2) Split croissants open with a serrated knife. Put the croissants on a 13X9" pan that's been sprayed with cooking spray. Put pieces if Swiss cheese on top of the ham, fold in two and stuff into the croissants.

3) Whisk together eggs, cream and Dijon mustard. Pour mixture slowly over stuffed croissants. Avoid touching the croissant tops. Cover with plastic wrap, and refrigerate 8 hours or overnight.

4) Preheat oven to 350 degrees. Take dish from refrigerator and take off the plastic. Bake until it's golden brown and a knife inserted came out clean, about 40-45 minutes. Cover with foil the last ten minutes so that the tops of the croissants don't burn. Garnish and serve.