Chicken Broccoli Casserole

1.5 cups precooked chopped chicken
1 pkg (10-14 oz) frozen chopped broccoli or broccoli florets, rinsed and drained
1.5 cups shredded cheddar cheese
1 cup baking mix
3 eggs
1 cup milk
1/4 tsp seasoned salt
1/4 tsp ground pepper

Preheat oven to 400F
Put chicken, broccoli and cheese in greased 2 quart dish.  Blend well the baking mix, milk eggs, salt and pepper.  Pour into dish over chicken combination.  Bake for 35-40 minutes or until knife inserted in center comes out clean. 

I think tonight it needed a little bit more flavor so maybe another 1/4 tsp of salt could work as well.

Chicken Fried Rice

1 egg

1 tablespoon water

1 tablespoon butter

1 tablespoon vegetable oil

1 bunch green onion, chopped

1/2 cup peas and diced carrots

2 cups cooked white rice, cold

2 tablespoons soy sauce

1 teaspoon ground black pepper

1 cup cooked, chopped chicken meat

In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot

Sweet and Sour Chicken (serves 4)

1lb boneless chicken breast cut in 1 inch cubes
1 tbsp cornstarch
1 tbsp soy sauce
2 tbsp oil
1/4 cup water
2 carrots cut in thin lices
1 bell pepper and 1 onion cut in 1 inch squares
1 cup sweet and sour sauce
1 cup pineapple chunks

Coat chicken with mixture of cornstarch and soy sauce.  Brown slowly in hot oil.  Add water, cover and simmer for 20 minutes, stirring twice.  Stir carrots, bell pepper and onion with the sweet and sour sauce.  Cover and simmer for 10 minutes stirring frequently.  Stir pineapples.  Serve over rice.
This recipe can be made with pork as well.

Johan

Light Fettucine Alfredo (serves 4)

300 grams fettuccine, uncooked

1 1/4 cups chicken broth

4 teaspoons flour

1/3 cup light cream cheese spread

3 tablespoons light parmesan cheese, grated, divided

1/4 teaspoon ground nutmeg

1/8 teaspoon pepper

2 tablespoons chopped fresh parsley

Combine broth and flour in medium saucepan. Stir in cream cheese spread, 2 tablespoon of the Parmesan cheese, the nutmeg and pepper; cook 2 minutes, stirring constantly with wire whisk until mixture boils and thickens.

Cook and drain pasta. Toss with sauce. Sprinkle with remaining 1 tablespoon Parmesan cheese and parsley.

Johan