your favorite casseroles?

[Gail]

Did you run a search (upper right hand corner near profile) and check "casserole?" Looks like you may get a few quick leads that way...

[lindrusso]

Cathy,

Here's a link to one of my favorite casseroles that I listed under a pasta topic - it's called Chicken Florentine Casserole. It's also light, not to mention delicious!
http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20000807-1-000671.html



[This message has been edited by lindrusso (edited 09-09-2000).]

[Grace]

I vote for CL's 1991 Chicken Tetrazzini recipe, and their 1994 Chicken Pot Pie recipes. While not "true" casseroles, they end up in a casserole dish and are baked - LOVE these two recipes - let me know if anyone needs them posted...

Grace

[Cathy]

With Fall in the air here in the Northwest, we have a taste for tasty comfort food casseroles. Any favorites?

[Cathy]

Lindrusso, the Chicken Florentine Casserole looks wonderful. I'll definitely try that one! Grace, I have the old issues of CL so I'll look for the Chicken Tetrazzini. I'll also run a search as suggested by Gail. Thanks for the suggestions :-))

[BethH]

Grace--I'd love a posting of those two recipes, if you don't mind! I don't have access to those older issues and do love a good casserole in the fall! Thanks.

[Grace]

Beth,

Here you go!! Hope you enjoy them. They are staples at our house.

CookWare(tm) from Cooking Light(r)

Chicken Tetrazzini

SOURCE: Cooking Light YEAR: July/Aug 1991 PAGE: 70

INGREDIENTS FOR 6 SERVINGS:
1 Tblsp. margarine
3 cups presliced fresh mushrooms
1/3 cup minced onion
1/2 cup all purpose flour
2-1/3 cups canned no-salt-added chicken broth
2 cups skim milk
1/4 cup reduced fat cream cheese
1/4 cup grated Parmesan cheese, divided
1/4 cup sherry
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (2 ounce) jar diced pimiento, drained
1 (7 ounce) package spaghetti, uncooked
2 cups chopped cooked chicken breast (about 3/4 pound boneless skinless)

INSTRUCTIONS:
Melt margarine in a large saucepan over medium heat; add mushrooms and onion,
and suate 7 minutes or until liquid evaporates.

Stir in all purpose flour. Gradually add chicken broth, skim milk, and cream
cheese; bring to a boil and cook 5 minutes, stirring constantly. Remove from
heat, stir in 2 Tblsp. Parmesan cheese and next 5 ingredients. Set aside.

Break spaghetti into 4 inch pieces. Cook according to package directions.
Drain well.

Stir spaghettin and chicken into mushtroom mixture. Spoon mixture into a deep
3 quart casserole coated with cooking spray. Sprinkle with remaining 2 Tblsp.
Parmesan cheese.

Cover casserole and bake at 350 degrees for 20 minutes. Bake, uncovered, 10
minutes. Let stand 5 minutes before serving.

Yield: 6 (1-1/3 cup) servings

NUTRITIONAL INFORMATION:
Calories 339 / Fat 7.1 / sodium 417


CookWare(tm) from Cooking Light(r)

Chicken Pot Pie

SOURCE: Cooking Light YEAR: Jan/Feb 1994 PAGE: 80

INGREDIENTS FOR 8 SERVINGS:
4-1/2 cups chicken broth
1-1/2 cups diced unpeeled round red potato
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 clove garlic, minced
3/4 cup thinly sliced carrot
1/2 cup chopped leek (about 1 small)
1 cup sliced fresh mushrooms
1/2 cup frozen green peas
1/4 cup plus 2 Tblsp. flour
1 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 cup 1% low fat milk
2 cups diced cooked chicken
Vegetable Cooking Spray
Biscuit Topping

INSTRUCTIONS:
Bring broth to a boil in a large saucepan over medium-high heat. Add potato
and next 3 ingredients; cover and cook 5 minutes. Add carrot and leek; cover
and cook 3 minutes. Add mushrooms and peas; cover and cook 5 minutes until
vegetables are tender.

Combine flour and next 3 ingredients in a bowl. Add milk, blending with a
whisk; add to vegetable mixture. Cook over medium heat 3 minutes or until
thickened and bubbly, stirring constantly. Remove from heat; add chicken.
Spoon into a 13x9 inch baking dish coated with cooking spray. Drop Biscuit
Topping onto mixture to form 16 biscuits. Bake at 400 degrees for 28 minutes
or until golden.

Yield: 8 servings (serving size: 1 cup chicken mixture and 2 biscuits).

NUTRITIONAL INFORMATION:
Calories 325 (16% from fat)/Protein 30 g/Fat 5.8 g/Carb 41 g/Fiber 2.9
g/sodium 513 mg/calcium 161 mg


CookWare(tm) from Cooking Light(r)

Biscuit Topping

SOURCE: Cooking Light YEAR: Jan/Feb 1994 PAGE: 80

INGREDIENTS FOR 16 SERVINGS:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1 cup 1% low-fat milk
1-1/2 tablespoons margarine, melted

INSTRUCTIONS:
Combine first 5 ingredients in a bowl; stir well. Add milk and margarine,
stirring just until dry ingredients are moistened. Yield: 16 biscuits
(serving size: 1 biscuit).

NUTRITIONAL INFORMATION:
CALORIES 69 (18% from fat) / PROTEIN 2g / FAT 1.4g (SAT 0.3g, MONO 0.5g, POLY
0.4g) / CARB 11.9g / FIBER 0.4g / CHOL 1mg / IRON 0.7mg / SODIUM 131mg /
CALCIUM 46mg