Chicken Casserole with Glazed Carrots
In most parts of the country, the weather is starting to turn cooler and thoughts turn to comfort foods. This chicken casserole is so easy to make and it really tastes like you spent hours making an old fashioned chicken and dressing. Pair this with glazed carrots, tossed with butter, dill and a hint of balsamic vinegar. Delicious!!
Chicken Casserole
Yield: 6-8 Servings
INGREDIENTS
¾ cup chopped celery
½ cup sweet yellow onion – finely chopped
2 tablespoons parsley – finely chopped
1 stick, plus 2 tablespoons unsalted butter, divided
6 cups day old bread cubes
1 teaspoon kosher salt
Freshly grated black pepper to taste
½ teaspoon poultry seasoning
3 cups low sodium chicken broth
4 cups diced, cooked chicken
1 cup fine dry bread crumbs
PREPARATION
Preheat oven to 350 degrees F
In large skillet over medium heat, melt 1 stick of butter and add celery, onions and parsley. Saute’ for approximately 5 minutes until the celery is tender and onions translucent. Add bread cubes, salt, pepper and poultry seasoning. Toss lightly. Stir in broth and cubed chicken. Mix well and turn into a greased, shallow 3-quart casserole dish. Brown the breadcrumbs in the remaining 2 tablespoons of butter and sprinkle over casserole. Bake for 20-30 minutes until the breadcrumbs are lightly browned and the casserole is bubbly. Remove from oven and let sit for 5 minutes before serving.
Glazed Carrots
Yield: 6 Servings
INGREDIENTS
2½ -3 lbs peeled baby carrots
4 tablespoons butter
3 teaspoons balsamic vinegar
1-2 teaspoons granulated sugar
3 tablespoons finely chopped dill
PREPARATION
Fill a medium sized pan with water and add the carrots. Bring to a simmer and cook the carrots until they are crisp-tender. Drain and set aside. In a sauté pan, melt the butter and then add the drained carrots, balsamic vinegar and sugar. Toss and cook until tender, approximately 7-10 minutes. During the last 3 minutes, add the finely chopped dill. Turn out on a serving platter, garnish with additional sprigs of dill and serve immediately.
Carrot Cupcakes with Cream Cheese Frosting
Carrying out the carrot theme, finish off the meal with some great carrot cake cupcakes. Moist and delicious, chock full of grated carrots, toasted walnuts and topped with a tangy cream cheese frosting – Yum!
INGREDIENTS
Cake Batter
2 cups granulated sugar
1 ¼ cups cooking oil
4 eggs
3 cups grated carrots
2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup chopped walnuts
Cream Cheese Frosting
3 oz cream cheese – softened
¼ lb butter – softened
2 cups powdered sugar
2 tsp pure vanilla extract
PREPARATION
Preheat oven to 350 degrees F
Sift dry ingredients into a large mixing bowl. Using an electric mixer, add the oil to the dry ingredients, mixing well. Beat in one egg at time, mixing thoroughly after
each egg. Add carrots and walnuts to the batter and mix well.
Pour cupcake batter into lined muffin tins. he cake is done when a toothpick plunged in the middle of the cake comes out clean. Remove from oven and let cool.
To make the frosting, combine the cream cheese, butter and vanilla in a mixing bowl. Beat the mixture until it is smooth and creamy. Add the powdered sugar and blend. Frost the cake after it has completely cooled. Make sure to refrigerate the cake, due to the cream cheese content in the frosting.
