This makes a great meal served with veggies on the side, I sometimes  mix in frozen peas to the cheese mixture or layer cooked chopped green beans over the rice… cooked turkey also works well for this!

Servings 6-8

Ingredients:

4 cups cooked rice

1/3 cup butter

1 small onion, chopped

1 small celery rib, finely diced (or use 1 small green bell pepper, seeded and chopped)

3 garlic cloves, minced (garlic loves can use more or you may omit and mix in 1 to 1-1/2 teaspoons garlic powder with the flour)

1/4 cup all-purpose flour

1 tablespoon chicken bouillon powder

pinch cayenne pepper

2 cups light cream (can use more or 1 cup each)

4 to 5 cups cooked cubed chicken

12 ounces Velveeeta cheese, cubed

2 cups sour cream

salt and fresh ground black pepper, to taste

1-1/2 cups crushed butter crackers mixed with 1/4 cup melted butter

Instructions:——————————————–

Preheat oven to 375 degrees F.

Grease a 13 x 9-inch baking dish.

Spread the rice into the bottom of the baking dish.

In a saucepan heat 1/3 cup (or more) of butter over medium-high heat.

Add in onion and celery or green bell pepper; saute until softened (about 3 minutes).

Add in garlic; cook stirring for 2 minutes.

Add in chicken bouillon, cayenne pepper and flour; stir for 1 minute.

Slowly add in the light cream; bring to a boil stirring constantly until smooth and thickened.

Reduce heat to low then mix in the Velveeta and sour cream until smooth and well combined,

Mix in the cooked chicken, then season with salt and pepper to taste.

Pour over the rice.

Sprinkle with the cracker crumb/butter mixture.

Bake uncovered in a preheated (375 degree F oven) for 22-25 minutes or just until heated through.

This is wonderful served with cooked rice or mashed potatoes, make certain to pound the chicken about half the size before coating in the flour or if your chicken breasts are very small you can omit the pounding,  the chicken is double-dipped for an extra crispy coating…

Servings 2-4

Ingredients:

1/4 cup butter

4 boneless chicken breasts (pounded to about half the size)

1 cup all-purpose flour

1 teaspoon garlic powder (garlic lovers increase slightly)

1/2 teaspoon seasoned salt (can use white salt)

1 teaspoon fresh ground black pepper (more to season the gravy)

1/2 teaspoon paprika

1/4 teaspoon dried thyme (rubbed between fingers to release the flavor

3 teaspoons low-sodium chicken bouillon powder (I use a small envelope of OXO low-sodium chicken bouillon powder)

3/4 cup water (may need more water to thin gravy)

3/4 cup milk

Instructions:—————————————

In a shallow bowl combine the flour with next garlic powder, seasoned salt, black pepper,  paprika and dried thyme.

Remove 3 tablespoons of the flour mixture then mix in the low-sodium chicken bouillon powder; set aside.

Coat the chicken thoroughly on both sides in the flour mixture pressing down with hands to ahear the coating to the chicken.

Place the chicken onto a plate and allow to sit for 10 minutes (do not discard the flour mixture).

Heat  butter in a medium skillet over medium-high heat.

Coat the chicken one more time into the flour mixture.

Add to the skillet and oook the for about 6 minutes per side or until cooked through.

Remove the chicken to a plate leaving the pan drippings and browned bits in the skillet.

In a bowl whisk the water with milk and reserved flour/bouillon mixture; add to the skillet cooking and whisking over medium heat scraping all browned bits from the bottom of the pan.

Cook until thickened and bubbly adding in more water 1 tablespoon at a time if the gravy is too thick.

Season the pan gravy with more black pepper and salt if needed.

Serve on the side with the chicken along with cooked rice or mashed potatoes.

Make this as spicy as you like by using medium or hot picante sauce or you may go the mild option by using mild sausage meat and picante sauce,  for more flavor use chicken broth in place of water or use half each, to save time you may cook the rice a day ahead, adding in some drained black beans is a great addition to this

See my taco seasoning mix posted HERE

Servings 6

INGREDIENTS:

2-2/3 cups water or chicken broth

1-1/3 cups uncooked long grain white rice

1 pound bulk spicy pork sausage meat (such as Jimmy Dean’s)

1/2 (1-1/4 ounce) package taco seasoning mix (can use more)

3 garlic cloves, finely chopped (garlic lovers use more)

1 small onion, chopped

1 (16-ounce) jar medium or spicy picante sauce (can use mild if desired)

1 (8-ounce) container sour cream

salt and fresh ground black pepper, to taste

1 cup shredded cheddar cheese (can use use more)

INSTRUCTIONS:————————————————————

Cook 1-1/3 cups rice in 2-2/3 cups water in a covered saucepan until the rice is tender and water has evaporated (about 20 minutes).

Fluff with a fork then cool slightly.

Preheat oven to 350 degrees F.

Grease a medium casserole dish.

In a large skillet cook the sausage meat with onion and garlic until browned; drain fat then mix in the taco seasoning.

Mix in cooked rice, picante sauce and sour cream until well combined.

Season with salt and pepper to taste.

Transfer to baking dish.

Sprinkle with shredded cheddar cheese; cover and bake for about 20 minutes.

This makes a great weekend brunch just assemble and refrigerate for at least 6 hours or 24 hours before baking, for a larger yield increase the bread with same amount of egg, example for 7 slices of bread use 7 eggs, 8 slices of bread us 8 eggs and using a 13 x 9-inch pan, make certain to toast the bread first

Servings 6-8

Ingredients:

1 pound bulk sausage meat (mild or spicy)

1 medium onion, chopped

3 garlic cloves, chopped, optional (garlic lovers add in)

6 large eggs, beaten

2 cups milk or light cream

1 teaspoon mustard powder (can use 1 teaspoon Dijon mustard)

6 slices day-old bread, toasted then cubed

2-1/2 cups shredded cheddar cheese, divided (can use more)

salt and fresh ground black pepper, optional

Instructions:

Grease an 11 x 7 or a 13 x 9-inch baking pan.

In a skillet cook the sausage meat with onion and garlic (if using) drain fat then transfer to a large bowl.

In a bowl whisk eggs with milk or light cream and mustard then combine with sausage meat.

Add  in toasted bread cubes and 1-1/2 cups cheddar cheese; toss gently to combine.

Season with salt and black pepper if desired.

Transfer to baking dish.

Cover and refrigerate for 6-24 hours.

When ready to bake preheat oven to 350 degrees F.

Remove plastic wrap and cover with foil.

Bake for 1 hour.

Reduce oven heat to 325 degrees F then uncover and continue baking for 30 minutes more or until set.

Sprinkle the top with 1 cup or more remaining shredded cheddar cheese and allow to melt.

Make certain to pat all the broccoli as dry as possible after steaming using paper towels, mild sausage is great to use but spicy pork sausage works the best for this

Servings 6

Ingredients:

1/2 pound bulk pork sausage

1 small onion, chopped

1-1/2 cups fresh broccoli florets, steamed

3 cups shredded cheddar cheese, divided

3 eggs, beaten

1-1/4 cups milk

1/2 cup Bisquick baking mix

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a 9-inch deep-dish pie plate.

In a skillet cook the pork sausage meat with onion until browned; drain fat.

Sprinkle the cooked sausage on the bottom of the pie plate then top with2 cups shredded cheddar then broccoli on top of the cheese.

In a bowl combine the eggs with milk until well combined then mix in the baking mix until blended; pour over the broccoli.

Place the pie plate onto a baking sheet to catch any spills.

Bake for about 25-30 minutes or until a knife inserted in the middle comes out clean.

Sprinkle the top with remaining 1 cup cheddar cheese and allow to melt.

Feel free to use beans of choice, chicken broth may used in place of vegetable broth… spinach is a great addition to this soup added in towards the end of cooking

Servings 9 (1-1/2-cup servings)

Ingredients:

olive oil (as needed)

1 large onion, chopped (or use 2 medium onions)

6 garlic cloves, finely chopped (the more the better!)

1 teaspoon crushed red chili flakes, or adjust to heat level

1/2 teaspoon dried thyme

8 cups vegetable broth (or can use chicken broth)

1 (28-ounce) can diced tomatoes, undrained

1  (21-ounce) can white beans, drained (such as Great Northern)

1 large bay leaf

3 medium carrots, peeled and sliced

2 medium red bell pepper, seeded and chopped

2 celery ribs, chopped

1/2 cup pearl barley

1/4 – 1/3  cup fresh chopped parsley

1 teaspoon seasoned salt, or to taste

fresh ground black pepper, to taste

1/3 – 1/2 cup freshly grated Parmesan cheese

Instructions:——————————————

In a Dutch oven or a large pot heat oil over medium-high heat using enough oil to coat the bottom of the pot.

Add in onions and saute for about 4 minutes.

Add in chopped garlic, chili flakes and dried thyme; cook stirring 2-3 minutes.

Add in all remaining ingredients except the Parmesan cheese; bring to a boil stirring.

Reduce heat cover and simmer for about 45 minutes or until the barely is tender, seasoning with more black pepper is needed about halfway through cooking time.

At the end of cooking mix in the Parmesan cheese, then season with more salt if needed.

Ladle into bowls then sprinkle the top with more Parmesan cheese.

If desired beef  ribs may be replaced for the stew meat I have also added in some canned beans

Serve with a crusty loaf of bread or over cooked rice

Servings 6

INGREDIENTS:

oil (as needed)

1-1/2 pounds beef stew meat

seasoned salt and fresh ground black pepper

2 (14-ounce) cans low sodium beef broth (can use half broth and water)

1 tablespoons Worcestershire sauce

2 medium onions, chopped

6 garlic cloves, finely chopped (more garlic the better I use a whole bulb!)

1 large bay leaf

1 teaspoon crushed red chili flakes, or adjust to taste

1 large celery rib, peeled and chopped

1 large carrot, peeled and diced

2 medium potatoes

1/2 medium green cabbage, coarsely shredded

1 (14-ounce) can tomato sauce

1 teaspoon seasoned salt (or to taste)

fresh ground black pepper, or to taste

freshly grated Parmesan cheese

INSTRUCTIONS:——————————————————–

In a Dutch oven or large pot heat oil over medium-high heat (use enough oil to coat the bottom of the pot).

Season the beef with salt and pepper then brown the meat on all sides; remove to a bowl.

Add in the onions and saute for about 3 minutes.

Add in the chopped garlic, bay leaf and chili flakes; cook stirring for 2 minutes.

Add in the beef broth and Worcestershire sauce, then return the meat back to the pot; bring to a boil stirring.

Reduce heat to low cover and simmer for about 1-1/2 hours.

Add in celery, carrot, cubed potatoes,  tomato sauce and 1 teaspoon seasoned salt;  simmer partially covered for about 30 minutes stirring frequently until vegetables are tender.

Season with black pepper and more salt if needed about halfway through.

Ladle into bowl and sprinkle with Parmesan cheese on top.

You will also find this recipe on Recipezazz.com