I have so given up on trying to keep up with North Carolina’s weather.
This past Friday had me cross-legged on the floor playing Monopoly because Dudette was home as a result of an ice storm that closed schools all over the Piedmont area of our state. That was four days ago.
This morning, the same homebound child skipped off to school in shorts and a t-shirt, a light jacket covering her upper body until the temperatures reach the mid-70′s later today like they’re supposed to.
My internal clock keeps telling me that spring is here, but the weather insists on playing games with me. Seeing the squirrels and bluebirds be-bopping with each other in the front yard makes me want to open every window in the house. The fact that the critters are doing the deed next to the last pile of unmelted snow and ice keeps those windows tightly closed.
There has been one noticeable change though. My soups and stews have transitioned into pasta dishes and casseroles. Both are easy to make and come together quickly. They sit a little lighter in the stomach than a beefy, hearty stew.
The best, however, is when pasta meets casserole.
The Process
The King Ranch casserole is probably the best known dish that brings together pasta, chicken, cheese and a baking dish. In this recipe, Good Housekeeping chose to up the flavor factor by giving the casserole a decidedly Mexican flair by adding chile pepper, cumin and green peppers.
The process was simple enough. I used two pots, one for boiling my pasta and a big skillet for sautéing everything else before mixing it all together and putting it in the casserole dish.
The Verdict
Hello comfort food! The best way to describe the flavor of this is to tell you to think fajitas with noodles instead of tortillas. That’s what this casserole tasted like. Needless to say, we liked it. A lot.
Dudette did her best to pick out the cilantro, and green peppers, and tomato bits, but she did enjoy the flavors of the casserole despite her whining about green stuff in it. Hubby and I both found it delicious and have found that the flavor only gets better after a day or two. Even the leftovers are fantastic.
What I’d Do Different Next Time
I’d double the amount of chicken. One pound (which, for me, was 2 breasts) split between six people isn’t much.
King Ranch Chicken Noodle Casserole from Good Housekeeping Magazine, March 2014
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Prep time
25 mins
Cook time
30 mins
Total time
55 mins
from Good Housekeeping Magazine, March 2014
Author: Taking On Magazines One Recipe At A Time
Recipe type: Casserole
Cuisine: American
Serves: 6
Ingredients
2 teaspoons vegetable oil
1 large green pepper, chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 can (28-ounce) crushed tomatoes
½ teaspoon ground chipotle chile
1 teaspoon ground cumin
1 pound boneless, skinless chicken breast halves, cut into ½-inch chunks
12 ounces wide egg noodles
1 cup(s) fresh cilantro leaves, packed
½ cup(s) light sour cream
1 cup(s) Mexican-blend cheeses, shredded
Instructions
Heat large covered saucepot of salted water to boiling on high. Preheat oven to 375 degrees F.
In 12-inch skillet, heat oil on medium-high. Add green pepper, onion, garlic, and ½ teaspoon salt. Cook 4 to 5 minutes or until golden brown, stirring occasionally. Add tomatoes, chipotle, and cumin. Heat to simmering, stirring occasionally. Sprinkle chicken with ¼ teaspoon each salt and pepper. Add chicken to skillet. Reduce heat to medium. Cover and cook 7 minutes, stirring occasionally.
While chicken mixture simmers, add noodles to boiling water and cook 5 minutes less than label directs. Drain well; return to pot. To same pot, add chicken, cilantro, sour cream, and ½ teaspoon salt, stirring to combine.
Spread mixture in even layer in glass or ceramic 3-quart baking dish. Sprinkle with cheese. Bake, uncovered, 30 minutes or until chicken is cooked (165 degrees F) and filling is bubbling.
What I’d Do Different Next Time
I’d double the amount of chicken. One pound (which, for me, was 2 breasts) split between six people isn’t much.
3.2.1596
The post King Ranch Chicken Noodle Casserole from Good Housekeeping Magazine, March 2014 appeared first on Taking On Magazines One Recipe at a Time.