SUNDAY BRUNCH CHICKEN CASSEROLE

Sunday's are made for relaxing and spending time with family.  That is why this is such a perfect Sunday Brunch casserole. So easy, and so tasty the whole family will enjoy a savory combination of flavors.  I serve with warm Buttermilk Biscuits or fresh garlic toast.  This recipe will serve a family of 4

 

2 Chicken Quarters

 

Sprinkle salt and pepper on each chicken quarter and back in oven for 1 1/2 hours at 350 or until done and tender.  The slower the chicken is baked the juicer it will be.  When done remove from oven and cool for at least 30 minutes. Remove all meat from the bones.

 

Tip:  In a hurry by a roasted chicken from your local supermarket.  This recipe will not work with canned chicken.

 

2-6oz packages Uncle Ben's Long Grain and Wild Rice

2 1/2 cups water (more if needed)

Roasted chicken removed from leg quarters

2 cups chopped brocolli

1/2 cup chopped red bell pepper

1/2 cup chopped green onion

1 cup thinly sliced baby carrots

2 large cloves of garlic minced

1/2 Tbs fresh basil

1/2 Tbs fresh thyme

Dried bread crumbs

Shredded Asiago cheese

 

Spray a 9x13 baking dish with cooking spray.  Place all ingredients into casserole pan and mix well.  Place in 350 oven.  Check dish every 10 to 15 minutes and add more water if dish is dry and rice is not done.  Once rice is cooked and vegetables are tender, 45 minutes to an hour, add toppings:

TOPINGS:

Dried bread crumbs coursley ground.  I used a mixture of cornbread and Italian seasoning.  Place back in oven and broil for 2 to 3 minutes until brown.  Turn oven off. Top casserole with shredded Asiago cheese and place back in warm oven for 1 to 2 minutes until cheese is melted.

 

LUSCIOUS TOMATO BASIL SOUP

I know  I've said it many times, but it's worth repeating.  One of the best motivators for gardening is having the ability to create delicious, healthy dishes with my own fresh organic crops.

I've always been a big fan of tomato soup.  I also enjoy using my fresh tomatoes to create and can sauces and soups.  My daughter persuaded me to branch out and add fresh herbs to my gardening.  So, wala.  It's only natural to make a creamy, delicious Tomato Basil Soup.

Makes 2 bowls

3 lbs ripe red tomatoes.  It doesn't matter what tomato, but the sweeter the better
2 tbs fresh dried sweet basil
3 cloves fresh garlic
1/4 cup chives
2 cups soy milk (or 1% milk) your choice
Salt and Pepper to taste
Dash of Oregano
Go Veggie or Kraft Parmesan sprinkles.

Bring whole tomatoes to a rapid boil for 15 minutes in a large pot.  Remove tomatoes from pot saving water.  Gently peel away the loosened skin.  Once all tomatoes are peeled chop and place themn in a blender.  Add basil, garlic and chives to blender.   Blend mixture on high for 3-4 minutes or until creamy. 

Add soup mixture back to pot with 1 cup of the water and 2 cups of milk.  Add salt and pepper to taste.  Simmer on slow heat until soup has cooked down and is no loner runny.  Garnish with oregano and Go Veggie paremsan sprinkles or Kraft parmesan sprinkles.