Chocolate Delight

One of Erin Napier’s favorite recipes from Ouida, her grandma, is chocolate pleasure.

In use for 15 minutes

Bake for 20 minutes.In

30 minutes for cooling

Ten minutes of standing

Two hours for relaxation

Time total: 3 hours, 15 minutes

8 servings

Chocolate delight, with its layers of vanilla and chocolate pudding and a few hours in the refrigerator, may just evoke memories of long summer nights. That is Erin Napier’s situation

Ingredients

1. 1/2 cup flour that self-rises
2. 1 1/2 cups of toasted pecans, chopped
3. Half a cup of melted unsalted butter
4. One (8-oz) package softened cream cheese
5. One cup of powdered sugar, unsifted
6. One sixteen-oz container of frozen whipped topping (like Cool Whip), thawed and split
7. Four glasses of whole milk
8. One package (5.9 oz) of instant chocolate pudding mix
9. One (3.4-oz) package of instant pudding mix, vanilla
10. (Optional) chocolate syrup

Procedure

1-Assemble the ingredients:

• Get the baking dish and oven ready:
• Turn the oven on to 350°F. Apply cooking spray to a 13 x 9-inch baking dish.

2-Prepare the crust:

• In a bowl, stir together butter, pecans, and flour. Evenly pat mixture into all corners of baking dish and press mixture into dish in thin layer.
• Bake for about 20 minutes, or until set. Take out of the oven and allow it to cool for around half an hour.

3-Create the cream cheese layer:

• Cream cheese should be beaten for two minutes on medium speed with an electric mixer to make it creamy. Add powdered sugar gradually and beat for 45 to 1 minute, or until well combined.
• Incorporate one cup of the defrosted whipped topping. Evenly distribute mixture over chilled crust.
• Drizzle mixture over cream cheese layer; top with leftover whipped cream.

4-Drizzle with chocolate:

• If desired, drizzle with chocolate syrup.
• Put the dessert in the refrigerator for at least two hours or up to eight hours.

Banana bread

The most delicious, moist loaf with lots of banana flavor is produced with this banana bread recipe. Why give up on the flavor of bananas? My dish is highly recommended by friends and family, who adore it! Toasting it enhances its flavor. Have fun!

15 minutes for preparation

Cooking Time: One Hour

One hour and fifteen minutes in total

Twelve servings

Result: One nine by five-inch loaf

What Is the Shelf Life of Banana Bread?

Room temperature banana bread keeps for about four days. Banana bread will keep for two to four months in the freezer.

Is Banana Bread Freezer Friendly?

Banana bread freezes well, yes! Tightly wrap one layer of store wrap and then another layer of aluminum foil around the cooled loaf. If your aim is not to thaw the entire loaf at once, you can alternatively freeze each slice separately.

Ingredients

1. Two cups of all-purpose flour
2. One tsp baking soda
3. One-half teaspoon of salt
4. Half a cup of brown sugar
5. Half a cup of butter
6. two big, beaten eggs
7. Two ⅓ cups of overripe bananas mashed

Guidelines

• Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 x 5-inch loaf pan very lightly.
• In a large bowl, mix together flour, baking soda, and salt. In a large separate basin, beat butter and brown sugar together with an electric mixer until creamy.
• Add eggs and mashed bananas and stir until thoroughly combined. Mix the flour mixture with the banana mixture until it’s just blended. Fill the prepared loaf pan with batter.
• Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven.
• After the bread has cooled in the pan for ten minutes, remove it and let it cool fully on a wire rack.

Nutrition Information

(per serving)

Saturated fat: 5g–26%,

 total fat 9g–11%

51 mg of cholesterol17%

226 milligrams of sodium10%

35g of total carbohydrates13%

dietary fiber (2g–5%)

16g of total sugars

4g of protein Three milligrams of vitamin C16% 

Calcium 21 mg2%

 Iron 1 mg7%

182 milligrams of potassium4%

Mexican Tortilla Casserole

Mexican Tortilla Casserole is a simple vegetarian dish that’s great for potlucks or evening dinners. To make the dish heartier, you may just add meat! This recipe for tortilla casserole is a simple make-ahead dish that works well for entertaining as well as freezing and reheating. You can put everything together ahead of time and bake it 20 minutes before supper.

Because it’s quick, simple, and keeps well in the fridge for several days, this Mexican tortilla casserole is an ideal meal to make ahead of time for the next week. Additionally, you may freeze the leftovers after chopping it into single serving pieces. It’s excellent as leftovers. It’s tasty, cheesy, and satisfying. Whether you’re cooking it ahead of time for the coming week or It is really satisfying to serve this dish the same day.

Ingredients

1.  One pound of ground beef
2. half a cup of finely chopped onion
3. One packet of taco spice blend
4. Two cups of cheddar cheese, shredded
5. One can of refried beans (warming them in the microwave helps them spread more easily)
6. 1 cup of cooked rice (Minute Rice was my choice).
7. One can of Mexican blend corn (drained) will barely fill up half of it.
8. Four to five big wheat tortillas Eight ounces of thick, chunky salsa—you may get it mild or hot

Guidelines:

• Apply cooking spray to a casserole dish, circular cake pan, or spring form.
• Drain and brown the ground meat and onion.
• Add the taco spices and heat as directed on the package.
• Place one tortilla in the bottom of the baking dish, then cover it with one-third of the beans, one-third of the meat, and a sprinkling of cheese.

Second layer:

• half a tortilla, half rice, half salsa, half corn, and half cheese
• Layer three: 1/3 of beans, 1/3 of pork, and 1/3 of cheese
• tortilla with four layers. Meat, beans, rice, corn, salsa, and cheese
• Remove the foil and bake for an additional 10 to 15 minutes at 350 degrees. Bake for approximately 40 minutes. Wait five minutes before chopping.
• Top with sour cream, chopped onion, and shredded lettuce, if like, after baking.

Cream cheese pie 

Try this Cream Cheese Pie for a dessert that is sheer bliss! A silky cream cheese filling topped with a buttery graham cracker crust, with a hint of lemon and vanilla. It’s very simple and wonderful.

TIME FOR PREP: thirty minutes
Cooking time: twelve minutes
TIME TO CHILL: four hours
A total of four hours forty-two minutes

Ingredients

1. Half cup graham cracker crumbs
2. One forth cup powdered sugar
3. One forth teaspoon salt
4. Half teaspoon ground cinnamon
5. Five tablespoons unsalted butter melted

Filling

1. 12 ounces cream cheese room temperature
2. 1 14- ounce can sweetened condensed milk
3. ⅓ cup fresh lemon juice
4. One teaspoon vanilla extract
5. 1 21- ounce can pie filing for topping

Procedure

• optional Preheat the oven to three twenty five degrees Fahrenheit.
• In a medium bowl, mix together the graham cracker crumbs, powdered sugar, salt, and cinnamon. Add the melted butter and mix until it resembles damp sand.
• Press the crust into a nine-inch pie dish using your fingers. Bake for twelve minutes and let cool completely.g
• In a large bowl add the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract. Beat until smooth.
• Pour the filling into the cooled crust and smooth over the top.
• Refrigerate for at least four hours before serving. If desired, top with pie filling, such as cherry, strawberry, or blueberry. 

Nutritional value

758 kcal of calories nine

Four g of carbohydrates one

One g of protein

Fat (g): thirty seven
Twenty two g of saturated fat
Two g of polyunsaturated fat
Ten g of monounsaturated fat
0.4g of trans fat
106 mg of cholesterol
529 milligrams of sodium
394 milligrams of potassium
Two g of fiber
Seventy three g of sugar
1244 IU of vitamin A
Twenty nine mg of vitamin C
303 mg of calcium
Iron: two milligrams

Garlic bread sloppy joes

Sloppy Joes with Garlic Bread

PREP TIME

Fifteen minutes.

Cooking time: 14 minutes.

29 minutes and minutes in total.

Made with Italian bread and topped with the greatest sloppy joe mixture and cheese, Garlic Bread Sloppy Joes are a delectable take on the traditional sandwich. After that, they are roasted until golden brown in the oven.

Ingredients:

1.   1 loaf Italian bread
2. ½cup melted unsalted butter  (1 stick / 113 g)
3. 1 teaspoon garlic salt
4. Sloppy Joe: ¼ cup minced yellow  onion 
5. 1 pound ground meat
6.  ½ teaspoon garlic powder
7. One teaspoon of yellow mustard, 
8. one cup (180 g) of ketchup, 
9. one teaspoon of kosher salt, 
10. one teaspoon of black pepper, 
11. one cup of water.

Topping:

1. 1 cup (113 g) shredded mozzarella  cheese as a topping
2. shredded parsley, sharp cheddar,
3.  minced parsley as garnish

Instructions:

• Turn the oven on to 350°F*. Use parchment paper to line a  baking sheet.
• Cut the loaf of bread in half  lengthwise.
• Place the bread, sliced side up, onto the baking sheet that has been  prepared.
• Combine the butter and garlic salt in a small bowl.
• Cover the bread’s sliced sides with  the butter mixture.
• While preparing the sloppy joe filling, set aside.

sloppy Joe:

• Cook the ground beef and onions in a medium nonstick skillet over  medium heat for 8 to 10 minutes, or until the beef is no longer pink. Empty the grease.
• Add the ketchup, mustard, garlic  powder, salt, pepper, and water; stir  until well blended.

Putting together:

• Spoon the sloppy joe mixture onto each side of the loaves, then sprinkle the cheddar and mozzarella  cheese on top.Bake for 12 to 14 minutes, until the color turns golden.
• Slice, then top with a sprinkle of parsley before serving.

Notes

Instructions for Air Fryer

Up until the moment of baking the bread in the oven, adhere to the directions. Instead, put the bread in your air fryer’s basket. At 400°F, air fry the cheese for approximately 5 minutes, or until it melts and turns golden brown. When cooked in the air fryer, they will become slightly darker, but they are still quite tasty!

White almond wedding cake

A fantastic recipe for white wedding cake. This cake’s secret ingredient—sour cream—makes it incredibly moist, rich, and flavorful. Not only is this recipe a favorite for wedding cakes, but I also use it for my kids’ birthday cakes. Doubling this recipe is not difficult.

Ten minutes to be ready

Twenty  five minutes for cooking

thirty-five minutes altogether Twenty portions Produces a single eleven by thirteen-inch cake.

White almond  wedding cake ingredients:

1. One.packet (18.25 ounces) of white cake mi
2. One jar of all-purpose flour
3. One glass of white sugar
4. three-quarters teaspoon of salt
5. one and a third mugs of water
6. One glass of bitter cream
7. two teaspoons of vegetable oil
8. One teaspoon almond extract
9. One teaspoon vanilla
10. Four egg whites

Directions:

1. Turn the oven down to 325°F, or 165°C. Grease and flour an 11 x 13-inch cake pan.Mix the flour, sugar, salt, and white cake mix well in a big bowl.
2. Stir in the egg whites, water, oil, sour cream, vanilla, and almond extract. For four minutes, on low speed, beat until all the ingredients are wet and blended, but some lumps remain.
3. Spoon the batter into the prepared cake pan.
4. Bake for about twenty  five minutes in a preheated oven, or until the top is a light golden brown. A toothpick inserted into the center of the cake should come out clean.
5. Let cool before frosting.

Details about Nutrition:

(per serving)

211 Calories

35g of carbohydrates,

three grams of protein,

and 7 grams of fat

Orange chicken 

This chicken has a great flavor and tang. Try it out! You and your family will love it, I’m sure of it.

Ingredients:

1. Two pounds of skinless, boneless  chicken, cut into small pieces.
2. One egg.
3. One and a half tablespoons white  pepper, salt, and cooking oil
4. 1/2 cup cornstarch
5. 1/4 cup flour

SAUCE, ORANGE:

• Three spoonfuls of soy sauce
• quarter cup orange juice
• 1/2 cup brown sugar
• Zest one orange and one tablespoon of oil.
• two teaspoons finely chopped  ginger root
• Two teaspoons of minced garlic
• One teaspoon of flakes red chili  pepper
• 1/2 cup finely sliced green onion
• Two spoonfuls of rice wine
• 1/2 cup of water
• two teaspoons cornflour
• One tablespoon of sesame oil

DIRECTIONS:

• Put the chicken pieces in a big basin and keep it there.
• Mix the egg, pepper, salt, and 1 tablespoon oil thoroughly in a medium-sized bowl, then set it aside.
• Mix the flour and 1/2 cup cornstarch in a medium-sized bowl.
• In a wok or deep fryer, heat the oil to 375 degrees for deep-frying.
• Shake off any excess flour mixture  before dipping the chicken pieces into the egg mixture.
• Small batches of chicken should be added to the wok and cooked for  3–4 minutes, or until golden brown
•  (Avoid overcooking the chicken).
• With a slotted spoon, remove the  chicken from the oil, drain it on  paper towels, and put it aside.

FOR THE SAUCE: 

• Mix the soy sauce, brown sugar,  orange juice, and orange zest in a small bowl. Put away.
• After cleaning, heat the wok on high for 15 seconds.
• Add 1 tablespoon of oil, green  onions, crushed red chili pepper flakes, ginger root, and garlic. Stir-fry for a brief period of time, or until aromatic.
• Add the soy sauce combination you set up earlier, along with the rice  wine.
• Stir thoroughly after adding the cooked chicken.
• Add the cornstarch and water to a small bowl, whisk, and add to the wok Continue stirring until the sauce  thickens.
• Should you wish, add sesame oil. Accompany with jasmine rice.

Stuffed pepper soup 

An easy one-pot supper, this stuffed pepper soup makes a substantial serving. Delicious with warm bread for a hearty supper.

Compared to typical stuffed peppers, this recipe for stuffed pepper soup is significantly simpler to prepare, tasty, and full.

Ingredients:

•  One pound of ground steak
• One sliced green bell pepper
• 1 cup onion, chopped finely
• One 29-oz can of chopped tomatoes
• One fifteen-oz can of tomato sauce
• One 14-oz can of chicken broth
• 1/2 tsp dried thyme
• 1/4 tsp dried sage
• To taste, add salt and pepper.
• two cups of water
• One cup of white rice

Directions:

1. assemble all of the components.
2. big skillet should be heated at medium-high heat. For five to seven minutes, or until browned and crumbly, cook and stir the ground beef in the hot skillet. Grease should be drained and disposed of.
3. Add the onion and green pepper; cook and stir for about 5 minutes, or until the onion is tender and translucent.
4. Season with salt and pepper and add the tomatoes, tomato sauce, broth, thyme, and sage. For 30 to 45 minutes, or until the peppers are soft, cover and simmer.
5. In the meantime, bring a saucepan of water and rice to a boil. After the rice is soft and the water has been absorbed, reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes.
6. Stir cooked rice into soup; heat through and serve.

Nutrition facts:

12g/15% Total Fat Fatty Acids 5g–

23% 52 mg/17% of cholesterol

1041 mg of sodium 45 percent

36g ± 13% of total carbohydrates

3g–10% of Dietary Fiber

19g of protein

23 mg of vitamin C117%

33 mg of calcium 3% 

Iron 5 mg 27%

545 mg/12% potassium

Butter Swim Biscuits

The name “butter swim” comes from the fact that these biscuits are actually swimming in a pool of butter before they are baked. There’s no need for more butter at the table because they’re fluffy and buttery. Simple to create with staples from the cupboard. Ideal for dinner or breakfast.

Five minutes for preparation

Cooking Time: 25 minutes

30 minutes in total

9 servings

9 biscuits in total;

ingredients Butter Swim Biscuits

1. ½ cup butter without salt
2. 2 and a half cups all-purpose flour
3. four tsp powdered baking powder
4. Four tsp white sugar
5. One tsp salt
6. a half-cup of buttermilk

Guidelines for Butter Swim Biscuits

• Compile every component.
• Heat the oven to 450 degrees Fahrenheit, or 230 degrees Celsius.
• Put butter into an 8-inch square baking dish made of glass or ceramic. For one minute, microwave. Stir butter and cook, stirring, every 20 seconds or so until butter is fully melted.
• In a bowl, sift together flour, baking powder, sugar, and salt.
• Add buttermilk and stir to mix.
• Transfer into the ovenproof dish and cover with the melted butter. To divide the dough into nine equal pieces, use a bench scraper.
• Bake for 20 to 25 minutes in a preheated oven, or until the top begins to brown.

Nutrition Information

(per serving)

244 Calories

31g Carbs

and 11g Fat

5 grams of protein. 

Pesto Pasta with Chicken

This spaghetti with chicken pesto is tasty and simple to make. For a quick dinner, serve with salad and crusty bread. You can adjust the amount of pesto sauce to your preference. Although it takes more time to prepare, using homemade pesto will taste even better. Have fun!

Ten minutes for preparation

Cooking Time: 20 minutes

30 minutes in total

Servings: 8 components

Ingredients for Pesto Pasta with Chicken

1. One package (16 ounces) of bow tie pasta
2. One tsp olive oil
3. two minced garlic cloves
4. Two boneless, skinless chicken breasts, sliced into small pieces
5. One dash of finely ground red pepper flakes, or to taste
6. Half a cup of pesto sauce
7. 1/4 cup oil-filled sun-drained, sliced, and dried tomatoes

Guidelines Pesto Pasta with Chicken

•  Heavily salted water in a large saucepan should be brought to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente; drain. In a big skillet, heat the oil over medium heat.
• Tenderly sauté the garlic, add the chicken, and season with red pepper flakes.
• Cook until the chicken is thoroughly done and browned.
• In a large bowl, combine spaghetti, chicken, pesto, and sun-dried tomatoes; toss to cover evenly.

Nutrition Information 

(per serving)

328 Calories

43g Carbs 

and 10g Fat

17 grams of protein

Perfect Lemon Curd

A traditional lemon curd with a delightfully tangy, sweet, and creamy texture. Delicious spread on scones or used to fill pastries and tarts.

Ten minutes for preparation

Cooking Time: 5 minutes

15 minutes in total

12 servings

What Is the Duration of Lemon Curd?

The homemade lemon curd should keep for approximately a month if kept in the refrigerator in an airtight container.

Is Lemon Curd Freezer Friendly?

Lemon curd does freeze fairly nicely. The curd can be frozen for up to a year. Before you need to use it, let it thaw in the refrigerator for about twenty-four houre

Ingredients for Perfect Lemon Curd

1. One-fourth cup of freshly squeezed lemon juice
2. Half a cup of white sugar
3. ½ cup diced unsalted butter
4. Three big eggs
5. One tablespoon of finely chopped lemon peel

Guidelines

• In a 2-quart saucepan, mix together lemon juice, sugar, butter, eggs, and lemon zest.
• Stirring frequently to keep the eggs from curdling, cook over medium-low heat for 5 to 6 minutes, or until the mixture begins to grow thick and bubbles start to rise to the surface.
• Take the saucepan off of the burner, then move the curd into a big basin. Cover the bowl with plastic wrap to keep a skin from forming. As it cools, the curd will get even thicker. Place in the fridge.

Nutrition Information (per serving)

138 Calories

14g Carbs

and 9g Fat

Two grams of protein

Healing Cabbage Soup

This cabbage soup is what my body demands anytime I have a cold, but it’s also quite good on a chilly winter night. It’s quite simple to prepare; for a heartier supper, toss in some more veggies, leftover chicken, or rice.

15 minutes for preparation
35 minutes for cooking
50 minutes in total
8 servings

How to Keep Soups in Storage

After allowing the cabbage soup to cool, pour it into an airtight container. For up to five days, keep it refrigerated. Warm up again on the burner or in the microwave.

Is Freezing Cabbage Soup Possible?

Indeed! Soups like cabbage freeze quite nicely. Spoon the chilled soup into serving-sized freezer bags (or other freezer-safe receptacles), press out any straggling air, and store flat in the freezer. Put a label with the freeze for a maximum of three months after the date. Reheat on the stovetop after thawing in the refrigerator for the night.

Ingredients for healing cabbage soup

1. Three teaspoons of olive oil
2. ½ chopped onion
3. two chopped garlic cloves
4. Two cups of water
5. Four tsp finely chopped chicken bouillon
6. 1 tsp salt, or more to taste
7. 1/4 tsp black pepper, or according to taste
8. ½ head of finely chopped, cored cabbage
9. One 14.5-oz can of diced and drained Italian-style stewed tomatoes

Guidelines for healing cabbage soup

 

• Warm up the olive oil in a big stockpot on medium heat. Add the onion and garlic, and simmer for about 5 minutes, or until the onion is translucent.
• Add the bouillon, salt, pepper, and water and stir. After bringing to a boil, add cabbage and stir. Simmer for ten minutes or until cabbage begins to wilt.
• Add tomatoes and stir. Bring everything back to a boil and simmer, stirring frequently, for 15 to 30 minutes.
• Enjoy and serve hot.

Nutrition Information

(per serving)

82 Calories

5 grams of fat

and 9 grams of carbohydrates

Two grams of protein

Sausage Hashbrowns 

With hash browns, sausage, eggs, and cheese in this breakfast casserole recipe, what’s not to love? You can prepare it in advance and store it in the refrigerator until you’re ready to bake it. It’s perfect for a simple Christmas morning breakfast, an overnight guest, or a business picnic!

Twenty minutes for preparation

50 minutes for cooking

One hour and ten minutes total

10 servings

One 9 by 13-inch casserole is produced;

ingredients:

1. cooking spray
2. Two pounds of spicy breakfast sausage in bulk
3. Two pounds of potatoes, hash browns, frozen
4. Two cups of cheddar cheese, shredded
5. One 7-oz can of green chilies (optional)
6. Eight big eggs
7. two glasses of milk
8. One tsp salt
9. ½ teaspoon of black pepper, ground
10. One-half teaspoon of onion powder
11. One-half teaspoon of powdered garlic

Guidelines

• Set the oven temperature to 350°F, or 175°C.
• Spray a 9×13-inch baking dish with cooking spray cooK and stir sausage in a hot skillet over medium heat until crumbly and no longer pink, 5 to 7 minutes. Drain and discard grease, and transfer sausage to a bowl
• Cook hash browns in the skillet in the residual grease over medium heat, stirring occasionally, until lightly browned, about 8 minutes. Remove from the heat.
• Transfer hash browns to the prepared baking dish and spread in an even layer across the bottom. Sprinkle cooked sausage over top, then layer with Cheddar cheese and chile peppers.
• Whisk milk, eggs, salt, pepper, onion powder, and garlic powder together in a bowl. Pour over hash brown mixture.
• Bake casserole, uncovered, in the preheated oven until bubbly and the top is golden brown,
• 35 to 40 minutes till golden brown. Nutrition Information

Christmas pie

It’s delicious without being too heavy with this pie. It does bring to mind a snow-covered Christmas morning.

Thirty minutes to be ready

Two hours and thirty minutes extra

Three hours all up.

Eight portions

The yield is one nine-inch pie.

Ingredients

1. One flavorless package (.25 ounces) of gelatin
2. A half-cup of chilled water.
3. One cup of sugar powder
4. One tablespoon all-purpose flour
5. One-half teaspoon saltA
6. quarter of a cup of milk
7. Half a teaspoon of extra-virgin vanilla
8. A single cup of coconut flakes
9. Three egg whites
10. can be whipped using ½ cup heavy cream.
11. Half a teaspoon of cream of tartar
12. One nine-inch pie crust, baked
13. two teaspoons of coconut shredded finely
14. Procedure

• Sprinkle the gelatin over cold water and allow it to soften.
• In a pot, combine 1/2 salt, sugar, and flour in a cup. Slowly stir in milk. Cook, stirring, over low heat until boiling. B
• oil for one minute, then remove from the heat.
• Transfer to a big bowl. Stir in the dissolved gelatin. Use a rotary mixer to blend it smooth once it has partially set.
• Blend in vanilla and one cup of coconut.
• Whip the cream until it becomes firm. Gently fold into coconut mixture.
• In a another bowl, beat the egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating the egg whites until stiff peaks form. Fold into coconut mixture and combine. Pour the cooled filling into the pie crust.
• Top with more coconut. Pie needs two hours to chill.maybe all night.

Information on Nutrition

(each serving)

324 energy

44g of carbohydrates,

5 grams of protein

,and 15g of fat

Mamaw’s Chicken and Rice Casserole

I grew up using this recipe for chicken and rice casserole. It was given to my grandmother many years ago at a potluck by a woman from the church! My mother inherited it from her, and the family has always loved it. Simple and quick for a school night, and they taste even better the next day! Of course, you could use less butter on top; my mother and grandmother usually used the entire stick (you gotta love Southern ladies and their butter!).

Ten minutes for preparation

Cooking Time: One Hour

Extra Time: Ten Minutes

1 hour 20 minutes in total

Yield: 6 servings;

Servings: 6.

How to Keep Rice Casserole and Chicken Stored

Remaining food can be kept in the refrigerator for up to four days if it is sealed tightly. It’s Any dish containing rice should be fully reheated since leftover rice, even when kept in the refrigerator, might develop a bacteria that can lead to foodborne disease.

To keep the rice moist, add a few drops of water, and then reheat it to a temperature of 165 degrees Fahrenheit or higher in the oven or microwave. To make sure it has reached the right temperature, use a food thermometer.

How to Freeze Rice Casserole with Chicken

This hearty casserole freezes beautifully. Cook the recipe in an aluminum pan if freezing it. After allowing the casserole to cool fully, cover it with an aluminum foil layer and a layer of storage wrap. For up to three months, store in the freezer. Warm up in the Refrigerate overnight and reheat using a microwave or oven.

Components

1. Cut three chicken breasts into cubes.
2. two cups of water
3. Two cups of quick-cook white rice
4. One 10.75-oz can of cream of chicken soup with
5. One cream of celery soup can (10.75 ounces)
6. One cream of mushroom soup can (10.75 ounces)
7. To taste, add salt and ground black pepper.
8. Half a cup of butter, cut into pats

 

Guidelines

• Compile every component
• Set oven temperature to 400 F, or 200 C. Grease a casserole dish’s bottom and sides.
• In the prepared casserole dish, stir together chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup; season with salt and pepper.
• Evenly distribute butter on top of the chicken mixture.
• Bake for one hour to seventy-five minutes, or until the rice is soft and the chicken is cooked through, in a preheated oven. Allow to cool for ten to fifteen minutes prior to serving.

Nutrition Information

(per serving)

441 Calories

25g Fat,

37g Carbs

17 grams of protein