You must be logged in to post a review.
The definition of comfort food! A yummy casserole made of rotisserie chicken, brown rice, broccoli, and a from-scratch sauce. You won’t be able to stay out of it!
Preheat the oven to 350ºF. Grease an 11×7 baking dish with cooking spray.
Heat the olive oil in a skillet over medium heat. Add the shallots and sauté until they begin to soften. Add the mushrooms and thyme sprigs. Continue to sauté, stirring often, until the mushrooms are soft and browned, about 10 minutes. Remove the thyme stems. Transfer the mushrooms to a large bowl.
Meanwhile, steam the broccoli florets over simmering water using a silicone steamer for 4-6 minutes, or until they are just tender. If you don’t have a silicone steamer, you can steam them in the microwave with a small amount of water. Add the steamed broccoli to the large bowl with the mushrooms. Next, add the chicken and package of rice to the bowl. Stir to combine.
In a medium saucepan, melt the butter and add the flour. Whisk until completely combined and it begins to brown and form a paste. Add the milk in batches, whisking often, mixing in the paste until it completely dissolves in the milk. Cook over low heat until it begins to thicken to a sauce consistency. Add the pepper, dry mustard, and salt. Taste for seasoning and adjust according to taste. Add the shredded cheese and stir until completely melted and combined.
Pour the cheese mixture over the bowl of chicken, broccoli, mushrooms, and rice. Fold gently until evenly distributed. Pour into the greased dish.
For the topping, in a small bowl, combine the crushed crackers, poppy seeds, and melted butter. Stir with a fork until the butter is evenly distributed in the crackers. Sprinkle the crumbs evenly over the baking dish. Bake for 30 minutes, or until the top is golden and the sauce is bubbly.
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Cauliflower and Italian sausage come together with just a few ingredients for a filling and healthy one-pot dinner everyone will love! Suitable for paleo and gluten-free diets as long as the sausage meets those requirements!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!