Cheesy Chicken, Rice and Corn Casserole

So, this is how the conversation went. Me: "What do you want for dinner?" Him: "Something kind of Mexican...with corn in it."

I wanted to cook out of my pantry, so I plugged in a couple of ingredients and came up with this, from what happens to be one of my favorite blogs: Christy Jordan's Southern Plate.

I had seen several variations on this, most without chicken, but I wanted it to be a main dish. I also used Mexicorn...you know, for that specified Mexican component (plus, it added some color).

My oven happened to go out last night, so I cooked the rice in the microwave, assembled the casserole, and headed next door to my sweet neighbor's house to bake in the oven...and I made him a healthy serving as a thank-you.

This had just the right amount of kick...and comfort food to the hilt. It was a huge hit!

Printable recipe

1 bag Mahatma spicy saffron yellow rice mix
1 stick butter
1 can cream of mushroom soup
1 can Mexicorn, drained
2 cups chopped, cooked chicken
1-1/2 cups shredded Cheddar cheese


Cook rice according to package directions and transfer to casserole dish. Add butter in pieces and stir until melted. Add remaining ingredients, reserving 1/2 cup of cheese to sprinkle on top. Bake at 350 degrees for 30 minutes.

Chicken Tamale Casserole

So...this one's on me. I was standing in the Mexican aisle at the grocery store, picking up ingredients for this dish, courtesy of Emily Bites. I saw the can of diced chiles it called for...and then saw a can of diced jalapenos next to it. I thought, a) we like spicy food, b) I can never really taste chiles in recipes anyway, and c) go for the kick.

You bake this in two stages...I took a small bite of the corn cake layer to make sure it was set, and it had some serious heat from the jalapenos. I thought, "No big deal. The enchilada sauce, chicken, and cheese I'm about to add will offset and even it out."

Ultimately, I thought this was spicy but still delicious...however, my BF declared it too hot to eat and microwaved leftover pizza. So...I personally highly recommend this recipe, but stick with the chiles (like you would make the same mistake I did, anyway). 


I loved the sweet component from the corn muffin mix (I love me some Jiffy), and I could pretty much eat Mexican every other day/night.

Printable recipe

1 cup shredded Cheddar cheese, divided
1/3 cup milk
1 egg, lightly beaten
1 teaspoon ground cumin
1 can cream-style corn
1 box corn muffin mix
1 small can diced green chiles, drained
1  can enchilada sauce
2 cups cooked, chopped chicken
 
Mix together ¼ cup of the cheese, the milk, egg, cumin,  corn, muffin mix and green chiles in a bowl until combined. Pour into a greased 9x13 dish and bake at 400 degrees for 15 to 20 minutes (or until toothpick comes out clean).

Poke holes all over the surface of the corn cake with a fork. Pour the enchilada sauce over the top and spread across the surface. Sprinkle the chicken evenly across the top and follow with the remaining shredded cheese. Bake for another 15 minutes. Let cool 5 minutes before cutting and serving.

King Ranch Chicken Macaroni and Cheese

  

After my Southern Living recipe challenge in 2009, in which I cooked 100 of their recipes in a year, I didn't think I would ever make another SL recipe again...but then I saw the January cover, and I was sucked in.

King Ranch Chicken is a popular Southern dish, but this is a twist, using macaroni in place of the traditional tortillas. I made some changes to the original, omitting the onion and bell pepper for personal preference. 

How can a recipe that starts with a base of Rotel dip be anything but delicious? It was looking fantastic as I was preparing it, but once I added in the chili powder and cumin, it transformed it into not just a rich, creamy, cheesy dish, but a fragrant one, as well.Whatever you do, don't leave the spices out.

This is comfort food at its finest!

Printable recipe

8 ounces macaroni
1 can Rotel
8 ounces Velveeta, cubed
1 can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
3 cups chopped cooked chicken
2 cups shredded Cheddar cheese

Cook macaroni and set aside. Combine cubed Velveeta and Rotel and microwave in 30-second intervals, stirring, until cheese is melted. Stir in soup, sour cream, and spices to cheese mixture. Add chicken and cooked pasta. Pour into 9x13 casserole dish and top with cheese. Bake at 350 degrees for 30 minutes.

Sausage Cheese Grits Casserole

I almost called this Christmas morning casserole, because it's very similar to one that my mother makes every year. We decided to have breakfast for dinner, and I knew this recipe I adapted from Sugar and Spice by Celeste would fit the bill perfectly. 


The key to good grits, for those outside of the South, is to stir, stir, stir. This ensures they'll be creamy and smooth. Add in the flavors of sausage and cheese, and you're guaranteed to have a crowd-pleaser. I brought leftovers in to work, and I've been hearing the microwave beep all morning. 

This is also a great make-ahead dish for breakfast/brunch...wake up and pop it in the oven! 

Printable recipe

1 cup uncooked grits

1 pound ground hot sausage

4 tablespoons butter

1 egg

2 cups shredded cheddar cheese

Brown and drain sausage and set aside. Cook grits in 4 cups of boiling water until thick, whisking frequently. 

Add butter, egg, cooked sausage, and one cup of the cheese to grits. 

Pour into a 9x13 dish and bake at 325 degrees for 30 minutes. Add remaining cup of cheese and bake for another 30 minutes.

Turkey Shepherd's Pie

I have been wanting to make Shepherd's Pie after watching an episode of Diners, Drive-Ins, and Dives that featured a restaurant specializing in this dish. I found this recipe over at Real Simple.

(By the way, even though I'm a magazine editor, I would happily do ANY job on Triple D just for the experience. And, one recent episode spotlighted a couple who has made it a quest to visit all of the restaurants featured on the show, which I think is so neat.)

Back to the recipe...

I liked the variation of using turkey, even though I'm not a huge fan of its color when cooked. The chicken gravy punched up the normally bland flavor and made it seem richer, but not as heavy as beef.

It's pretty well-documented that I love a casserole, so you can pretty much combine any variety of ingredients and it's appealing to me. Meat...peas...potatoes...cheese. How can you go wrong?

One thing...I might use a little less water in the turkey mixture or cook it on the stove a bit longer to thicken it up a little more. It would also kick up the flavor to use garlic mashed potatoes instead of plain.

Printable recipe

1-1/2 pounds ground turkey   

1 1.2-ounce package dry chicken gravy mix

1 10-ounce package frozen peas, thawed, or can of peas, drained

1 24-ounce package refrigerated mashed potatoes

1/2 cup shredded cheese

Brown turkey. Add the gravy mix and 1 cup water. Stir frequently until the sauce comes to a boil; cook 1 minute. Grease a 8x8 baking dish and spoon in the turkey. Top with the peas, then the mashed potatoes. Sprinkle with the cheese. Bake at 350 degrees for 20 minutes or until top is golden.