Sweet Potato Casserole

With Thanksgiving coming up, I thought I'd share one of my favorite recipes that I've made for years. I've never been big on sweet potatoes with marshmallows, and this is a yummy, easy alternative. We don't usually put the pecans on (at my husband's request), but we love the sweet topping. Most of the time I do about 3 large sweet potatoes, which I know is over two pounds, but it still tastes fabulous without changing the other ingredients. We make it for both Thanksgiving and Christmas.

Printable Recipe

Sweet Potato Casserole

(from Better Homes and Gardens)

3 medium to large sweet potatoes
1/2 cup  sugar
1/4 cup  butter, melted
1/4 cup  milk
1 egg, lightly beaten
1 teaspoon  vanilla

Topping:

1/2 cup  packed brown sugar
1/4 cup  all-purpose flour
1 tablespoon  butter, melted
1/2 cup chopped pecans (optional)

Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters.

In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.

Preheat oven to 350 degrees F. 

Transfer potatoes to a large mixing bowl. Mash lightly. 

Stir in sugar, 1/4 cup melted butter, milk, egg, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.

In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.

Bake, uncovered, in preheated oven for 30 to 35 minutes or until hot and bubbly. 

Makes 6 to 8 servings.

Creamy Chicken Casserole

Disclaimer: I know when you look at these ingredients, it probably sounds kind of odd. I don't even know why I tried this recipe in the first place. You know how sometimes you save a recipe because, at the time, it sounds great, and then you come across it later and wonder what you were thinking when you saved it? I think this one made the cut just because I made it right away instead of filing it away. And I'm glad I did because it's actually really, really, really good. I have to double it just to make enough because we like it so much. When I double it, I actually make 5 cups of rice, use between 2 and 3 cups of chicken, and 5 eggs. Everything else is doubled. I've been leaving out the onions for the last few years, and I like it better without them.

I love using Rotisserie Chicken with this because it cuts out a lot of the prep time. It's also great to make the main part of the casserole ahead of time and put it in the fridge. Then you can add the corn flake topping and throw it in the oven when you're ready for dinner.

Printable Recipe

Creamy Chicken Casserole 

from Kraft Foods

2 cups cooked rice

2 cups chopped cooked chicken

1 can (10-3/4 oz.) condensed cream of mushroom soup

1/3 cup mayonnaise

3 hard-cooked eggs, chopped

1/4 cup finely chopped onions

1/2 tsp. salt

1 cup corn flakes

1 Tbsp. butter or margarine, melted


Preheat oven to 350°F.

Mix rice, chicken, soup, mayonnaise, eggs, onions and salt.

Spoon into 1-1/2-qt. casserole dish (2-1/2 qt if doubling);

Mix corn flakes and melted butter. Place on top of casserole.

Bake 35 to 40 min. or until heated through and corn flakes are browned.

Makes 6 servings.

Serve with: Broccoli & Cheese, Peas, or Mixed Vegetables

Chicken and Biscuits Casserole

Another one of our favorites. I've changed this recipe around from its original (which was in a random church cookbook) to include more vegetables because it was just frozen peas. Feel free to add whatever you want. I always have to double it to have enough for everyone, so I'm putting those measurements. If you feel like this will be too much, just half the Cream of Chicken, sour cream, milk, spices and the biscuit topping. Everything else can stay the same and be fine. I've never actually used the dried onion flakes because I can never find them at the store, but maybe I'm just not looking in the right place. I'm sure it's fine either way. And don't try to substitute refrigerated biscuits instead of making them. They don't cook right, and it's not worth it. If I make this as a freezer meal, I mix the ingredients together, but I don't heat it up. I start from there after I've thawed it, and then you just have to make the biscuit dough. And don't mind the picture. We usually eat it in a bowl, so I don't know what I was thinking by putting it on a plate.

This is a great one to use Rotisserie Chicken.

Printable Recipe

Chicken and Biscuits Casserole

1 pkg. frozen peas and carrots
1 can corn, drained
2 cups cooked chicken, cubed
2 cans Cream of Chicken soup
1 cup sour cream
1 cup milk
1 tsp. salt
1/4 tsp. pepper
2 tsp. dried onion flakes
1 1/4 cups grated Cheddar cheese
4 cups baking mix (Bisquick)
1 cup cold water


Heat peas and carrots, corn, chicken, soup, sour cream, milk, onion, salt and pepper just to boiling in saucepan, stirring frequently. Reduce heat; keep warm.

Mix baking mix and water; beat 20 strokes.

Pour chicken mixture into 13 x 9 baking dish. Sprinkle with cheese. Using heaping tablespoon, place biscuits on cheese.

Cook uncovered at 350 until biscuits are brown, about 20 minutes.

Makes 6 servings.

Poppy Seed Chicken

This one is a great casserole dish (which means it photographs terribly). I originally got the recipe from a church cookbook, but it was one of those recipes where some of the steps have been forgotten, so I had to make a few changes. For some reason, I always thought I needed to melt the butter, but the crackers stay a lot crisper (more crisp?) if you don't. It works better if you mash up the butter in the bowl, and then add the other ingredients. The original recipe also said to put the chicken into the casserole raw and to cook everything for an hour. While you can do that, and it's fine, to us it has a "different" taste. I can't put my finger on it, but the cracker crumbs just taste a little off, like you can tell they were cooked with raw chicken. I really prefer baking the chicken separately. It doesn't really change the prep or cooking time because you're able to cut way back on the final bake, and you're not left wondering if it is truly cooked in the middle.

I was all set to try cauliflower puree in this, but I forgot to add it in at the last minute. I am 90% positive you could mix it in with the creams, and it would work.

Printable Recipe

Poppy Seed Chicken

3-4 boneless chicken breasts (I normally do 3--the original called for 6, but that's WAY too much)
Olive Oil
Salt & Pepper

2 sleeves Ritz Crackers, finely crushed

1 stick margarine or butter

2 Tbsp. poppy seeds

1 can cream of chicken soup

8 ounces sour cream


Place chicken breasts onto baking sheet.

Rub with a small amount of olive oil, and season with salt and pepper.

Bake at 350 for 20-30 minutes, or until done.

After chicken has cooled slightly, cut into cubes and set aside.

Combine crushed crackers, butter and poppy seeds.

Layer 1/2 of the cracker mixture on bottom of 9 x 13 baking dish.

Add cubed chicken.

Stir together the soup and sour cream, and pour over the chicken.

Layer with remaining cracker mixture.

Bake at 350 for 20-30 minutes, or until it is warmed through and crackers are lightly browned.

Makes 6 servings.

Serve with: Mixed Vegetables

Double-Crust Chicken Pot Pie

Without a doubt, this is my absolute all-time favorite (ok, depending on my mood, it's tied with Sesame Chicken--they're both so darn good in their own ways!). Oh, I can't even explain how much you are missing out if you haven't tried this! This recipe takes some work, but please, please don't let that scare you away. You will be ever so grateful in the end. Take my word for it--this is a winning recipe every time.

A couple side notes:

Make sure you allow a good amount of time for prep work before it goes in the oven. I don't know exactly how much (45 minutes? Every recipe takes forever with three boys that always need something, so I have no idea what it is in real world time), but like I said, it will be so worth it.

Do not try to shortcut the pastry and use pre-made, refrigerated dough. I've tried several, and they're either too sweet, or just come across as being "off". Take the time to make the pastry. 

Do not skip the egg wash. The top will not brown the right way, and it won't taste right.

And for the filling, I never add the celery (ick!), and I just use black pepper. I've never even seen white pepper for sale. I've also tried substituting frozen peas and carrots, but I don't recommend it unless necessary. It's SO much more flavorful if you use fresh carrots.

My husband says the chicken cutouts are necessary. That's up to you.


Printable Recipe

Double-Crust Chicken Pot Pie
 from Southern Living

Pastry for Crust

3 cups all-purpose flour
2 tsp. celery seeds (optional)
1 tsp. salt
1 cup butter or shortening
4 to 6 Tbsp. cold water

Combine flour, celery seeds, and salt; cut in butter with pastry blender (or two knives) until mixture is crumbly.

Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.

Shape dough into a ball; chill.

Filling

3 boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
2 Tbsp. butter, melted
1 cup sliced fresh mushrooms
1-1/4 cup chicken broth
3/4 cup scraped, chopped carrot
3/4 cup frozen English peas
3/4 cup peeled, chopped potato
1/2 tsp dried parsley flakes
1/4 tsp ground white pepper
1 stalk celery, chopped
1 bay leaf
2 Tbsp. cornstarch
2 Tbsp. water
1 can cream of mushroom soup
1/2 cup sour cream
3/4 cup Cheddar cheese, shredded
Pastry
1 egg yolk, lightly beaten
1 Tbsp. half-and-half or milk


Cook chicken and onion in butter in a large pot over medium-high heat, stirring constantly, 5 minutes.

Stir in mushrooms and next 8 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Remove and discard bay leaf.

Combine cornstarch and water, stirring until blended; add to chicken mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil.

Remove from heat; stir in soup, sour cream, and cheese.

Roll half of pastry to 1/8-inch thickness on a floured surface. Fit pastry into an ungreased deep 2-quart casserole (It must be at least 2 quarts, or you'll have lots of filling left over--I actually use a 2-1/2 qt. dish because I add extra potatoes and vegetables).

Spoon chicken mixture into prepared pastry. Roll remaining pastry to 1/8-inch thickness, and place over chicken mixture; trim, seal, and flute edges. Re-roll pastry trimmings, and make chicken-shaped cutouts. Dampen cutouts with water, and arrange on top of pastry. Cut slits in pastry.

Combine egg yolk and half-and-half; brush egg wash mixture over pastry. Bake at 400 degrees for 30 minutes or until golden brown. Shield pastry with aluminum foil to prevent excessive browning, if necessary.

Makes 6 servings.

*Filling can be made ahead and frozen for later use, or you can make and bake like normal, allow to cool and then freeze. When ready to serve, thaw first then bake at 350 until heated through.