I grew up on chicken broccoli casserole but it was made with a can of cream of something and loads of mayo. I wanted a more natural and bit healthier approach, and found success with this recipe! (I also have a version with wild rice and broccoli in the archives.) I did increase the ingredient amounts from the original recipe linked to fill a 9×13 pan and it worked out just right. The creamy cheese sauce starts with some onion and garlic cooked in a roux and then a few spices and cream cheese and Cheddar are stirred in. Then the sauce is layered with cooked chicken (rotisserie makes it easy), just-tender broccoli and steamed rice, more cheese is sprinkled on top, and then the whole casserole bakes until browned and bubbling. These flavors familiar to my childhood are once again a family favorite!
Easy Broccoli Chicken Rice Casserole
INGREDIENTS
3 Tbsp. Butter 3 Tbsp. flour 3/4 cup diced yellow, white, or green onion 1/2 tsp. garlic powder (or 1-2 cloves fresh garlic, minced) 1 tsp. kosher salt (adjust to taste) 1/4 tsp. black pepper (adjust to taste) 3 cups milk 3/4 tsp. dry mustard powder 3/4 tsp. paprika pinch cayenne pepper or crushed red pepper flakes (to taste) 4 Tbsp. cream cheese 3 cups sharp cheddar, divided 3 cups cooked rice 4-5 cups broccoli 2-3 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
DIRECTIONS
Preheat oven to 350 F.
Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder (or garlic), salt and pepper. Cook an additional 2 minutes. Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, a pinch of cayenne or red pepper flakes, cream cheese and 2 cups cheddar cheese. Stir until melted. Taste and adjust seasonings to taste.
Steam or boil broccoli for several minutes, until tender-crisp. You still want it slightly crisp as it cooks more in the oven.
In a 9×13 casserole dish, layer the rice, broccoli, chicken and cheese sauce. Top with remaining 1 cup cheese and bake 30-40 minutes or until bubbly and cheese is lightly browned on top.
Next to the prosciutto-wrapped asparagus I just posted, this is probably the most-repeated recipe of the last few years over here. We really love this middle-eastern inspired chicken… marinaded in garlic and lemon and spices, grilled, then wrapped in soft flatbread with lettuce and sliced tomato and topped with a spicy creamy garlic sauce. If you prep the chicken and spicy sauce ahead of time, it makes dinner quite easy. And the flavors are really incredible! I like to serve it with fresh veggies and hummus or roasted vegetables like broccoli and cauliflower and/or potatoes.
p.s. Don’t skip the tahini in the sauce… it’s what makes it extra unique/delicious!
bamboo or metal skewers for grilling flatbread/naan/pita bread wraps (store-bought or homemade) spring lettuce mix (or romaine/spinach/arugula/etc.) sliced tomatoes thinly sliced red onion (optional)
Spicy Garlic Sauce: 1/2 cup mayonnaise 1/2 cup plain Greek yogurt (low-fat yogurt is OK, can also use sour cream) 1 Tbsp. tahini 2 cloves garlic (a heaping tsp.), finely minced or pressed through a garlic press 1-2 tsp. sriracha/hot sauce (more or less to taste) AND/OR a pinch of cayenne pepper 1/2 tsp. kosher salt Pinch black pepper Squeeze of fresh lemon juice (~1/2 tsp)
DIRECTIONS
For the chicken, place the cubed chicken in a flat dish or in a gallon ziploc bag. Whisk together the olive oil, garlic, lemon zest, lemon juice, salt, pepper, oregano, cumin, paprika, and coriander. Pour over the chicken, toss to coat, and cover the dish (or seal the bag) and place in the refrigerator to marinate for at least an hour or up to 8 hours.
Thread the chicken pieces on metal or bamboo skewers and grill on medium-high, flipping halfway, until the chicken is cooked through, about 6-8 minutes total. Let the chicken rest for 5 minutes before serving.
For the garlic sauce, combine all the ingredients in a blender and process until smooth (you can also whisk together in a bowl). I like to pour the mixed sauce into a squeeze bottle for easy serving. Refrigerate until ready to serve. (The sauce can be made up to several days ahead of time.)
To serve, place lettuce greens down the center of each wrap, followed by slices of tomato, red onion (if using), grilled chicken and a healthy drizzle of spicy garlic sauce.
Thai curry isn’t something I thought I’d ever make myself, but since we left our favorite Thai restaurant behind and miss their Panang curry most of all, I found myself wondering if I could make it at home…! I found this recipe from Tastes Better than Scratch and figured it was worth a try. I ordered the curry paste from Amazon (it’s essential for the authentic flavor), found the Thai basil at my local grocery store, and everything else I had on hand. As you might guess since I’m sharing it here, this recipe was a success! It’s a truly delicious Panang curry.
I used thinly sliced chicken breast but you could try it with shrimp (or another meat like pork or beef). Full-fat coconut milk is best for the richest flavor, but I’m guessing it would still be great with one can of light coconut milk (though I wouldn’t go for two). The full amount of curry paste listed make a medium spicy dish. It was just right for my husband and I, but almost too hot for my kids. Reduce the curry paste if you want it mild. And this curry could be made a day or two ahead and refrigerated until ready to heat and serve. I would cook the rice just before eating though because reheated rice is never as good.
Panang Curry
INGREDIENTS
1 Tbsp. oil 2 Tbsp. Panang curry paste 1 Tbsp. peanut butter 2 lbs. chicken breast, cut into thin slices 1 small onion, sliced 2 bell peppers, thinly sliced (I used red and yellow) 2 tsp. freshly grated ginger 4 garlic cloves , minced 2 14-oz. cans full-fat coconut milk 2 tsp. cornstarch 1/4 cup light brown sugar, packed 1 Tbsp. fish sauce 1 Tbsp. lime juice + pinch lime zest salt and freshly ground black pepper, to taste handful Thai basil leaves, roughly chopped hot cooked jasmine rice
DIRECTIONS
Heat oil over medium-high heat in a (very) large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
Stir in sugar, fish sauce, lime juice/zest, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
In April I was supposed to visit New York City with my littlest sister and we had plans to see lots of sights/shows and eat all the food. Thanks to coronavirus that trip didn’t happen… hopefully next year! Our list of must-eats included the famous Halal Guys street cart. (Which I’ve never had but my sister promised is worth a stop.) After our trip was cancelled I came across this recipe and had to try making it myself! Since I’ve yet to eat the original, I can’t speak to the authenticity of the recipe but it sure is delicious. My husband declared it one of his favorite meals. My kids (who love most mediterranean/middle eastern food) also approved. It takes some time because of all the different components- the chicken, the rice, the sauce- but it’s worth the effort!
I used chicken breast instead of thigh. If you don’t overcook the meat, it’ll still be tender and juicy. Besides using a lower-sodium chicken broth I made the rice as directed. The sauce I altered slightly: after reading a lot of reviews of this recipe I decided to up the yogurt and use less mayo, which meant I needed less vinegar. I also added a bit of fresh garlic. Definitely use iceberg lettuce- I think it’s the first time I’ve bought iceberg in like 10 years but it’s perfect here. Serve with warm fluffy pita and some harissa hot sauce (or sambal oelek is similar enough).
Halal Cart-Style Chicken and Rice with White Sauce
INGREDIENTS
Chicken: 2 Tbsp. fresh lemon juice 1 Tbsp. chopped fresh oregano (or 1 tsp. dried) 1/2 tsp. ground coriander seed 3 cloves garlic, roughly chopped 1/4 cup olive oil Kosher salt and freshly ground black pepper, to taste 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (I used chicken breast and cut them into thin strips for more even cooking) 1 Tbsp. vegetable or canola oil
Rice: 2 Tbsp. unsalted butter 1/2 tsp. turmeric 1/4 tsp. ground cumin 1 1/2 cups long-grain or Basmati rice 2 1/2 cups chicken broth (I used low-sodium) Kosher salt and freshly ground black pepper, to taste
White Sauce: 1/2 cup mayonnaise 1/2 cup plain Greek yogurt (use full fat for the best flavor) 1 tsp. sugar 2-3 tsp. white vinegar (if you use more mayo than yogurt, you can reduce the vinegar further) 1 tsp. lemon juice ~1/2 tsp. freshly minced garlic (optional, but recommended) 2-3 Tbsp. chopped fresh parsley Kosher salt and freshly ground black pepper, to taste
to serve: 1 head iceberg lettuce, shredded 1 large tomato, cut into wedges Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips Harissa-style hot sauce, for serving (I used sambal oelek, but I just found a harissa hot sauce at Trader Joes and will use that next time!)
DIRECTIONS
For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade (see Note).
Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
Using a chef’s knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.
For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and ~1 teaspoon black pepper (adjust to taste). Whisk to combine. Season to taste with salt (I used about 1/4 tsp. kosher salt).
To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.
Note: Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook.
Like my mama, I love a good roasted chicken. She’s always said it’s one of her favorite foods (along with Thanksgiving turkey) and now that I know how to make it right, I know why! I found this recipe a few years ago and fell in love at first bite. I buy rotisserie chickens regularly because they’re so convenient and my kids will devour the meat right off the bone. Now I can make a chicken just as tender, more flavorful, and without a lot more effort at home! It takes a little planning since the chicken roasts low and slow in the oven. But the prep is minimal and the result is worth it. We’ve also used this recipe to smoke a whole chicken on our Traeger Grill (a new purchase that we’re just getting the hang of) and it was also fantastic.
Remove the giblets from the cavity of your chicken and dry it well with paper towels. Stuff the cavity with garlic and lemon quarters.
3. In a small bowl, combine the paprika, salt, brown sugar, chili powder, black pepper, garlic powder, and cumin.
Carefully run your fingers under the skin on the breast of your bird. Rub the breast underneath the skin with 1 tablespoon of the olive oil and teaspoon of the spice mixture. Rub the remaining 2 tablespoons olive on the chicken’s skin, and season the bird all over with the remaining spice mixture. When you’re finished with the spicing, tie the legs together with kitchen twine and place the bird breast side up in an oven poof skillet or roasting pan (your choice!).
Roast the chicken for 2 hours 45 minutes to 3 hours (depending on the size of your bird), basting at the 1 1/2- and 2 1/2 hour marks (no need for a baster- just spoon any juices in the pan over the bird) or until the meat is very tender and the skin is dark brown. (Don’t panic if the skin has blackened in some spots. That’s a good thing.)
Let the chicken rest for 10 minutes before carving and serving.
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