Southwestern Chicken and Rice Casserole - Lemon Sponge Pie - Watermelon Lemonade Recipe
Melissa at Baking For The Boys ,my Adopt A Blogger daughter sent me some questions to answer for her blog post, she's also posted a recipe that is quite versatile that I know you'll like. Please visit Melissa and see what she's made and spread the blogger love!
Today we have a Southwestern Chicken and Rice Casserole from Carol, a Lemon Sponge Pie from me and Watermelon Lemonade from Cyndy... ENJOY!!
Southwestern Chicken and Rice Casserole
Here's a dinner that can be assembled right before you bake it, or you can build it ahead of time, cover the casserole dish, pop it in the refrigerator and have it ready to go into the oven to bake for dinner.
Can you tell Bob and I LOVE Mexican food? Oh yes we do....and I love these meals that are easy to make and delicious. This one is all of that for sure.
I got this recipe from a very nice lady named Nancy on a private forum I'm on. She got it from an EMC newsletter that was sent to her a while ago...she thought it sounded really good and posted it. Am I ever glad she did!
I think the casserole dish I used was too deep , because this took longer to cook through than the 45 minutes the recipe stated-the chicken breasts were pretty thick, so that may have had something to do with it. That's OK...the wait was worth it.
I used some low sodium taco seasoning I had in a small container to season the chicken and added a can of drained and rinsed black beans so I'd have a meal in one. I also substituted a can of Mexicorn for the frozen corn- it worked fine.
The chicken is nice and moist-and the rice...oh my goodness-SO tasty!
I'll put my modifications to the recipe in parentheses.
This is a winner, folks.....I'll make this again for sure!
SOUTHWESTERN CHICKEN AND RICE CASSEROLE
(Adapted from EMC newsletter)
- 1 (10.75 oz.) can cream of chicken soup (I used Campbell's Healthy Request Cream of Chicken Soup)
- 1 c. water
- 1 c. thick and chunky salsa
- 3/4 c. uncooked long grain white rice
- 1/2 tsp. onion powder
- 1 c. frozen whole kernel corn, thawed (I used 1 (11 oz.) can Mexicorn, drained)
- 1 (15 oz.) can black beans, drained and rinsed (my addition)
- 4 skinless, boneless chicken breast halves
- 1/2 c. shredded Mexican cheese blend (I used reduced fat Mexican cheese blend)
Stir soup, water, salsa, rice, onion powder and corn in a 12x8-inch shallow baking dish (I used an oval 13x9-inch (approximate) baking dish, sprayed it with nonstick cooking spray, and layered the drained black beans in the bottom, then poured the rice/soup mixture over the top of that). Season chicken as desired (I used low sodium taco seasoning-just rubbed the dry seasoning onto the chicken breast halves).
Cover and bake @ 375 degrees for 45 minutes or until chicken and rice are done (my casserole took about 1 hour, 15 minutes to cook-I uncovered the dish after 1 hour).
Sprinkle with cheese (I returned the dish to the oven for about 5 minutes to let the cheese melt).
Lemon Sponge Pie
Tart and sweet that pretty much sums up a Lemon Sponge Pie. The batter separates into two layers while it bakes to give you somewhat of a cakey top and a smooth custardy bottom. I love this pie, it's a little bit of work but well worth the trouble. Make it with a pre-made pie crust to save you some time. If you love the fresh tart taste of lemons you'll love this pie!
Lemon Sponge Pie
Betty Crocker Baking Classics
Pastry for 9 inch one crust pie
3 eggs, separate
2 tbls grated lemon peel
2/3 cup lemon juice
1 cup milk
1 1/2 cups sugar
1/3 cup flour
1/4 tsp salt
Heat oven to 350 degrees.Prepare pastry. Beat egg whites in a large mixer bowl until stiff peaks form, reserve. Beat egg yolks; beat in lemon peel, lemon juice and milk. Add sugar, flour and salt; beat until smooth. fold lemon mixture into egg whites. Pour into pastry-lined pie plate. Bake until golden brown, 45 to 50 minutes. Serve with sweetened whipped cream if desired
I love Watermelon and lemonade. Carol found this one on another site and the picture that was posted with this recipe was very inviting. My neighbor always brings me stuff and yesterday he brought me one half of a huge watermelon and boy was it sweet and juicy! I knew I would have to try this recipe. Talk about refreshing? It hit the spot immediately. You have the tang from the lemonade and the sweetness from the watermelon. The beautiful pink color simply makes you want to just sit and sip it slowly to enjoy the great taste (never mind that Randall added vodka to his).Thanks Carol, This was a great Find!!
(Adapted from Southern Living)
15 c. seeded and cubed watermelon
2 (12 oz. each) cans frozen lemonade concentrate, thawed
Process watermelon, in batches, in a blender or food processor until smooth. Strain through a fine mesh strainer into a large pitcher. Add lemonade concentrate and whisk to combine. Serve chilled and over ice.