Veg-All Chicken Casserole

I remember having a casserole similar to this in the lunchroom at school.  I have also had a casserole like this with just the veggies and no chicken.  Either way you need to make this casserole at home soon.  It comes together really quick.  If you have leftover chicken it is that much faster.  You can also make this ahead of time and leave the crackers off the top and freeze it.

One dish and you have all your veggies for the day.  You could also probably try this with different veggie combinations.

I precooked the chicken earlier in the day so it didn't take very long to put this together.

The recipe called for 16 oz can of mixed veggies.  I used frozen ones.  Either work fine.

Chop up the chicken and place in the bottom of a 9x13 baking dish.

Back to the veggies.  Add a drained 8 oz can of water chestnuts.  Later on when I was eating the casserole there was something crunchy and I thought the potatoes were not cooked but it was the water chestnuts. So don't be surprised when you are eating.

Chop up an onion. Add it to the bowl.

Because I had extra veggies I added 1 cup sour cream instead of 1/2 cup sour cream.  Use your judgement on how much you use.

Same with the mayo.  I used 1 cup instead of 1/2.

1 cup grated cheese.  I think this is Monterey cheese.  Use whatever kind you have in the fridge.  I keep a variety of different kinds.  This one was open. And that is a little more than a cup too.  Add this to the bowl and mix everything really well.   Pour on top of the chicken.

Crush up a sleeve of crackers.

Take 1 stick of butter

Melt it.

Add the crackers to the butter.

Then sprinkle them on top of the casserole.  I think maybe 3/4 of the stick of butter would have been enough.  Place in a preheated 350 oven and bake for 30 minutes.

Pull out of the oven and enjoy.  It is nice and golden brown and bubbly.  I think you will enjoy this casserole.

Veg-All Chicken Casserole

2 cups cooked chopped chicken
16 oz mixed vegetables, drained
8 oz chopped water chestnuts
1 onion chopped
1 cup grated cheese
1/2 to 1 cup mayo I used light
1/2 to 1 cup sour cream  I used light
1 stick butter melted
1 sleeve crackers crushed

Preheat oven to 350.  Bake for 30 minutes.

Banana Zucchini Bread

Another use for all that zucchini that might be piling up.  I also had some bananas that needed to be used.  So here is the result.  It has lots of really good stuff in this bread along with the zucchini.

This makes two big loaves so you have keep one and share one.

Don't panic when you see everything that is in this recipe.  It is easy to put together and you will love all the flavors.

Start with 3/4 cup oil

3 eggs

2/3 cup brown sugar

1 cup sugar

Mix that well.

Cut up two ripe bananas.

Mash them well.

I grated the zucchini before I got started so I could squeeze out the liquid.  An old dish towel works better than a paper towel. Put the banana and the zucchini in the batter.

2 teaspoons vanilla

1 Tablespoons cinnamon

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 1/2 cups all purpose flour

1/2 cup cranberries

1/2 cup chopped walnuts

Mix well.

Pour into two sprayed loaf pans.  Place in a preheated 325 oven.  Bake for 50 minutes.

This loaf was smaller and it was ready at the end of the 50 minutes.

The second loaf was larger and it took about 5 more minutes.  Let sit in the pan for about 5 minutes.  Then invert the pan and let the loaves cool completely.

You know you need to sample while it is hot.

Banana Zucchini Bread Recipe

3 eggs
3/4 cup oil
2/3 cup brown sugar
1 cup sugar
1 cup grated zucchini
2 bananas
2 teaspoons vanilla
3 1/2 cups all purpose flour
1 Tablespoon cinnamon
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cranberry
1/2 cup walnuts

Preheat oven to 325.  Bake for 50 minutes in 2 loaves.

Apricot Turnovers

Let me start by saying I love apricots.  As a kid my grandmother use to make me fried apricot pies.  I loved those pies.  These are the closest thing to those that I have had in a long time.  I will be making these again.  You could also make these with other fresh fruit.  Peaches would be good too.

This one was the prettiest.  It doesn't matter if they are pretty or not.

Puff pastry is very easy to use.  Keep some on hand.

You are going to use 4 or 5 apricots.  Cut them in half and take the pit out. Then slice them into pieces.

Here are all the pieces.

Add 1 Tablespoon cornstarch.

1 Tablespoon sugar

1 teaspoon almond extract

Sprinkle with a little lemon juice.

Toss the slices until they are coated.  Set aside for about 15 minutes.

In a bowl add an egg.

1 Tablespoon water

Whisk them together well.  Set aside.

Dust the counter with flour.

Unroll the puff pastry when it thaws.

Then roll out the dough.  Try and make sure the seams are closed.

Cut the dough into 4 squares.

Stir the apricots again.

Place some apricots in the center of the square.  Fold the end over to make a triangle.

Move to a parchment lined baking sheet.

Do the same with the other three squares.  Using a fork, seal the edges.

Brush the triangles with the egg mixture.

Cut a couple of slits in the top.  Place in a preheated 400 oven.  Bake for 20 minutes.

I was glad that none of the filling came out of the turnovers.

Dish up.

Sprinkle the top with powdered sugar.

Then enjoy.  The powered sugar is perfect with the tartness of the apricots.

Apricot Turnover Recipe

1 sheet puff pastry
4 or 5 apricots
1 Tablespoon cornstarch
1 Tablespoon sugar
1 teaspoon almond extract
lemon juice
1 egg + 1 Tablespoon water
powdered sugar

Preheat oven to 400.  Bake for 20 minutes.