THE CO-OP PANTRY BY M A RY DE L P H
Casseroles are wondrous things! You can bake them and eat them, or take them to an under-the-weather friend. Many you can freeze, thaw and eat on those nights when you are running late. Whatever the occasion, they can make your life so much easier! - Mary
Easy Butter-Chicken Casserole 1 cup uncooked regular white rice 1 1/2 cups Progresso™ chicken broth (from 32-ounce carton) 1 can (14.5-ounce) fire-roasted crushed tomatoes, undrained 4 tablespoons butter, melted 6 cloves garlic, finely chopped 2 teaspoons garam masala 1 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 1 package (20-ounce) boneless skinless chicken thighs, cut in 1-inch pieces 1/2 cup chopped green onions 2 tablespoons chopped fresh cilantro leaves Chopped cashews and sour cream, as desired Heat oven to 350 degrees. Spray 13x9-inch glass baking dish with cooking spray. Spread uncooked rice evenly in baking dish. In large bowl, mix broth, tomatoes, melted butter, garlic, garam masala, ginger, salt
and ground red pepper; stir in chicken and onions. Pour mixture evenly over rice in baking dish; cover with foil. Bake 40 minutes; stir. Replace foil; bake 15 to 20 minutes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165 degrees in center of casserole. Stir; top with cilantro. Serve with cashews and sour cream.
Sweet Potato Casserole
3 cups cooked sweet potatoes 1 cup sugar 2 eggs ½ cup milk 1 teaspoon vanilla 1/2 stick margarine 1/2 teaspoon salt Topping: 1 cup dark brown sugar 1/2 cup flour 1 stick margarine 1/4 cup chopped pecans Mix ingredients in small bowl then sprinkle topping mixture on top of potato mixture. Bake for 3540 minutes at 350 degrees. Do not cover while baking. Very good!
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Cooperative Farming News
