Chicken Noodle Casserole II

Submitted to allrecipes.com from Heather

INGREDIENTS:

1 (8 ounce) package Rotelle noodles, cooked 2 skinless, boneless chicken breast halves - cut into cubes 1 tablespoon minced onion 1 ½ c *Chicken Stock (I use cornstarch to thicken and add onion powder and garlic salt to taste) 1 1/4 cups milk (or milk substitute) I love the idea of having quinoa in my pasta because it is a complete protein and when there is multiple allergies, it's harder to get all the nutrients your body needs. This pasta is made out of quinoa and corn. This brand can be bought at some Smith's stores.

1 (14.5 ounce) can peas and carrots, drained salt and pepper to taste paprika to taste 1 teaspoon chili powder 4 slices Monterey Jack cheese (optional) 4 slices soft white bread, cubed (optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Spread cooked egg noodles in a 9x13 inch baking dish and set aside.
2.	In a large skillet over medium high heat, sauté cubed chicken meat with onion for about 7 to 10 minutes, or until chicken is cooked through and no longer pink inside. Add the soup, milk, peas and carrots and stir together. Season with salt and pepper, paprika and chili powder to taste. Stir until just bubbly and remove from heat.
3.	Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices, then bread cubes (I did not put the cheese or bread and it still tasted yummy).
4.	Cover and bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted; serve hot. *The original recipe had a can of cream of chicken and I added chicken stock instead. This recipe was retrieved from allrecipes.com on March/5/2011

Lisa Black's Casserole

1 lb. Ground sausage

1 cup chopped celery

1 cup chopped onion

1 cup chopped green pepper

1 cup uncooked rice (not the 'minute' kind)

2 cups liquid (chicken broth with orange juice and/or pineapple juice, mixed into make 2 cups)

1 can pineapple tidbits, drained

• Kitchen Basics Original has no Natural Flavorings (which sometimes indicates milk).  You can get this brand from Smith's.

Cook rice al dente (haha I know al dente is usually used for pasta, but you know what I mean, but just to be more clear.... I use 2 cups of water instead of 3 per cup to make it “al dente”). Brown sausage and drain.  Add in vegetables and sauté for 5 minutes.  Add cooked rice and the 2 cups of liquid.  Pour into a greased 9x13 pan.  Cover and bake at 350 degrees for 1 hour or until all (or most) the liquid is absorbed.

Note: This recipe originally said to bake the uncooked rice, but that didn’t work so well so I adjusted it and it works better for me. Just so you know when I tried baking the rice it ended up taking 2 ½ hours, so there’s probably some secret I don’t know.

Chicken Teriyaki Rice Bowl

2 chicken breast halves

6 tablespoon soy sauce (I use Kikkoman Soy Sauce)
2 tablespoon honey & brown sugar
4teaspoon cornstarch (+ extra for chicken)

2 cups of assorted veggies (i.e. carrots, broccoli & onions)
1 tablespoon freshly minced ginger
2 garlic cloves minced
3 cups cooked brown rice
canola oil

Cut chicken into bite size pieces and lightly coat with cornstarch (or use flour)

Combine soy sauce, honey, brown sugar and cornstarch and use a whisk to mix it up then set aside. Heat a large wok on stove; add just enough oil to lightly coat the pan (about 1 TBSP). Sauté Chicken in Wok until cooked then place on plate

Sauté ginger, garlic and vegetables for 1 min.

Add chicken back until hot then add soy sauce mixture and cook to thicken.

Serves 5

This recipe is a healthier version of the traditional Chicken Teriyaki Rice Bowl, the wonderful thing about this dish is it's still so delicious! This is egg free and dairy free.