Mushroom and Chicken Casserole

I found this recipe in Cooking Light and made a few adjustments of my own. I made it for Tim, Judy, Jinna and Alex and they all loved it. If you love mushrooms you’ll adore this dish!

Mushroom and Chicken Casserole

1 cup rice, dry, or 1 (6 ounce) package long-grain and wild rice
½ cup breadcrumbs
¼ cup grated fresh Parmesan cheese
½ cup onion, chopped
2 garlic cloves, minced
2 cups fresh mushrooms, sliced
2 cups chicken, cooked, chopped
2 cans Cream of Mushroom soup
½ cup milk, 1% or 2% or whole
½ cup sour cream
2 Tablespoons dried parsley or ¼ cup fresh parsley
¾ teaspoon minced fresh or ¼ teaspoon dried sage
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Cooking spray

Preheat oven to 325 degrees. Prepare rice according to package directions. If using a mix, omit the fat and seasoning packet. Set rice aside.

Combine breadcrumbs and Parmesan cheese; set aside.

Heat a large skillet over medium-high heat. Add 2 teaspoons of butter, onion, garlic, and mushrooms; saute 7 minutes or until onion is tender. Stir in chicken and next 7 ingredients. Add cooked rice; stir.

Spoon rice mixture into a 1 ½-quart casserole coated with cooking spray. Sprinkle with breadcrumb mixture. Bake at 325 degrees for 30 minutes or until golden brown.

Tuna Noodle Salad

Kami Moore made this salad for Easter lunch, it is amazing!

Tuna Noodle Salad

1 (12 ounce) bag bow tie pasta
2 cans chunk tuna
5 to 7 stalks celery, chopped small
½ onion, diced
½ cup sweet relish
1 ½ +/- cups mayonnaise
Salt
Freshly ground black pepper

Prepare pasta according to package directions. Drain, and cool.

In large bowl combine tuna, celery, onion, relish and mayonnaise. Gently mix in pasta till coated. Salt and pepper to taste.

Zesty Lemon Pound Cake

I love lemon and saw this recipe and had to try it. It's now considered a 'keeper' in my book! It's so good served plain, or with whipped cream and some berries. Yum!


Zesty Lemon Pound Cake

1 cup (6 oz.) * NESTLÉ TOLL HOUSE Premier White Morsels
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened (we recommend LAND O LAKES® Butter)
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 to 4 tablespoons grated lemon peel, (about 3 medium lemons)
1 1/3 cups buttermilk
1 cup powdered sugar
3 tablespoons fresh lemon juice

Directions:

PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan.

MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly.

COMBINE flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.

BAKE for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

NOTE: * May use 3 bars (6-oz. box) NESTLÉ TOLL HOUSE Premier White Baking Bars instead of the morsels.