Thursday, August 5, 2010

dinner is in the oven - time to blog

Anyone ever feel inspired when your watching the Food Network? I get home around 4:15 every afternoon and tune in to Giada, Barefoot Contessa, The Neely's, and my favorite silver fox, Paula Dean! I'm actually baking one of her recipes as I type. It's her Chicken and Rice Casserole. Not only did it take me literally 10 minutes to combine ingredients and stick it in the oven, but I also modified the recipe to make it a TAD healthier -


* 2 tablespoons butter or vegetable oil -- I used some EVOO
* 1 medium onion, peeled and diced
* 3 cups diced, cooked chicken -- used precooked boneless skinless c.b's
* 2 (14 1/2-ounce) cans green beans, drained and rinsed
* 1 (8-ounce) can water chestnuts, drained and chopped
* 1 (4-ounce) jar pimentos -- I didn't have any of these, so I used diced tomato's
* 1 (10 3/4-ounce) can condensed cream of celery soup -- used Campbell's healthy kind
* 1 cup mayonnaise - LIGHT mayo
* 1 (6-ounce) box long-grain wild rice, cooked according to package directions
* 1 cup grated sharp Cheddar
* Pinch salt -- and I added pepper, I am my mothers daughter


Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Oh and the aftermath?



Val said...

I get inspired all the time watching the food network. Your dish looks and sounds yummy.