Today's recipes are once again easy and fairly quick. Both can be prepared ahead and served later. The first is one that I came up with but it closely follows most pasta salads. I call it simply....My Perfect Pasta Salad. It is made with tri-color pasta and as an added convenience bottled Italian Dressing. I always like to make it the night before I plan to serve it so that it's flavors have nicely blended. My kids are crazy though and love it as soon as it is put together while the pasta is still warm. It makes a great side dish for any meal, especially those summer bbq favorites. It is also a great dish to take to family reunions, church dinners or pot lucks. It is just one yummy salad.
The next recipe is another concoction that I put together after reading several different recipes. It is my Easy Cluck-n-Rice casserole. Cute name...right? This is another comfort food dish that is wonderful and easy on a cool fall night. It can be put together the night before and then baked when you are ready to use or baked the night before and reheated the next day. Either way it is great and it makes for great lunch leftovers the following day. Whether you are looking for the perfect side or an incredible main dish....I got you covered this week.
1 box or small bag of tri-color spiral pasta cooked and drained according to directions
1 bottle of you favorite brand Italian Salad Dressing
I med red onion diced
1 med. cucumber peeled and chunked
1 med. tomato chunked
1 small can black olives drained
1 TBSP Parmesan cheese
In a large serving/mixing bowl add pasta, onion, cucumber, tomato, and black olives. Mix. Then add 3/4 of the bottle of Italian dressing. Mix until all ingredients are completely covered with dressing. Cover tightly and refrigerate over night. Before serving add the rest of the Italian Dressing to re-moisten salad and then sprinkle the top with Parmesan Cheese and serve. Goes great with bbq, roast or any meat main dish meal. Just don't plan on any leftovers.
3 cups rice white or brown cooked according to directions
1 med. can mushrooms drained
1 sm. chicken boiled and meat removed from bone and shredded or diced (can also use canned or frozen diced chicken)
2 cans cream of chicken soup
1 small package of frozen chopped broccoli
1/4 cup of milk
Panco bread crumbs
Margarine or Butter
1/2 cup shredded cheddar cheese
In a large bowl, combine rice and chicken. To that add the soup and milk. Mix thoroughly. Add mushrooms and broccoli and mix. Add Season Salt and pepper to taste. Move to a large casserole dish and sprinkle the top with the Panco bread crumbs (plain crushed potato chips work too). Dot the top with margarine or butter. Bake at 350 degrees for 30 min. Remove from oven and cover top with cheddar cheese. Bake another 15 min. or until the cheese is melted and bubbly. This dish is hearty and filling and needs only a veggie/salad and biscuits or rolls to make a complete meal. This seems to be a family favorite whenever I give out the recipe.
Well....it is time to get out there and start another week. Here is hoping that your Monday seems more like a Wednesday and that your week is full of wonderful things. Happy Monday everyone.