Friday, May 11, 2007

Food on Friday

"Shoot 'Em Up Friday" will be on hiatus, until I get something new and fun educational to blast apart shoot. Instead, I am starting a new Friday feature about food.

A couple of weeks ago, I asked a couple of the moms of my soccer players if they had any good recipe ideas, because I sometimes get in a rut when it comes to cooking. One of the moms (I asked moms, because usually it is moms who bring the girls to practice) gave me this one, and we tried it this week.

Popeye's Delight

1 Roasted Chicken - de-boned and chopped (or 4 chicken breasts, cooked and cubed)
4 1/2 cups of cooked rice (use your favorite)
1 can of Cream of Chicken soup (I used 2 cans of Cream of Broccoli)
8 oz. Cream Cheese
Chicken Bullion
1 10 oz. box of frozen spinach (THAWED AND DRAINED THOROUGHLY)
1/4 to 1/2 cup of chopped Scallions
6 slices of bacon (I used a jar of bacon bits)
8 oz. shredded Monterrey Jack cheese (use a sharper cheese if you wish)


Heat oven to 350.

Chop or dice chicken, set aside

Cook bacon until crisp, crumble & set aside

Cook rice until done (use bullion to flavor your rice if so inclined), set aside

In a pan, combine cream cheese and soup. Heat gently, until cream cheese melts.

Combine soup mixture, rice, scallions, chicken, and (defrosted and DRAINED) spinach, and half of the Monterrey Jack.

Salt & pepper to taste (I added a teaspoon of chili pepper paste, and a teaspoon of garlic paste).

Use bacon grease to coat casserole (I used Olive Oil Pam).

Turn into casserole and bake, covered, for 90 minutes or until heated through.

Remove cover, sprinkle with remaining cheese and crumbled bacon.

Bake, uncovered for 20-30 minutes, until cheese topping is melted.

As I said, I tried this recipe and it was REALLY good. Now, as you can see, this isn't really a recipe for those that are counting calories or cutting carbs... this is straight comfort food folks.

A few notes:

Many of these items can be prepared early, and for the sake of convenience, I used a pre-roasted chicken from the local supermarket.

I used two cans of soup, because I thought the casserole might be too dry... it worked well without making it soupy.

The chili pepper paste was a winner, but didn't make the casserole hot or spicy (or else soccer girl wouldn't have eaten it!)

Be sure to fully drain (I squeezed the water out) the spinach.


I am here to tell you that the folks at Casa Gunfighter enjoyed this dish on Wednesday, and had it again last night. It's a keeper. Soccer girl actually asked me to promise to make it again next week. That's high praise.

If you try it, please tell me your results.

GF

7 comments:

Terri said...

Yum...
that sounds yummy!

cathouse teri said...

Aw.. what a good idea!

I'll try it sometime!

Lawyer Mama said...

That sounds yummy. Fattening, yeah, but I bet my kids will love it.

I love it when you talk food, GF!

Jenn in Holland said...

Mmmm. Sounds good, but they don't really do the condensed soup thing here so I always run into trouble with recipes.
There is a creamy mushroom soup here (ready to eat) I wonder if I could work that in?
Will have to experiment.

Brillig said...

Sounds great! And suddenly I'm very hungry...

I talked about you on my blog today--or rather, something you'd said in my comments once that I'd never responded to. Anyway, I just didn't want you to miss it...

steph! said...

I am always excited at the prospect of new recipes (I'm not a great cook, but always willing to try something new). You don't have posts with other recipes on here somewhere, do you?

Janet said...

Ask and you shall receive. I have an inoperative ice cream maker sitting by my door to bring to you for Shoot 'em Up Friday. I am sure my Mom will wonder why I am packing a defunct appliance, but that's her problem. I am also working on how to bring you Black Forest Cookies. Making them is the easy part, getting them out of the house past my Virginia nephews will be tricky.