Loaded Pasta Casserole

This pasta casserole is pretty amazing.   You can add or delete whatever meats you want.  This is a little like a cordon bleu casserole.  You can substitute the bleu cheese crumbles for swiss cheese or feta cheese if you prefer.

LOADED PASTA CASSSEROLE
(serves 4)

Ingredients
*1 (4 ounce) boneless, skinless chicken breast, cubed
*6 slices bacon, cooked and crumbled
*4 slices deli ham, chopped (I use black forest ham)
*8 ounces rigatoni, cooked for about 10 minutes and drained
*1/2 cup blue cheese crumbles
*4 tablespoon butter
*4 tablespoons all-purpose flour
*1 teaspoon chicken granules
*1 1/2 cups whole milk
*1/2 cup chicken stock
*1/4 teaspoon salt
*1/2 teaspoon black pepper
*1/8 teaspoon nutmeg

Directions:
~Preheat oven to 350 degrees.
~Spray an 8x8 casserole pan with a cooking spray.
~Place cooked rigatoni in prepared pan.
~Place chicken, ham & bacon over noodles.
~Melt butter in a medium saucepan over medium-low heat.
~Whisk in flour and chicken granules until roux is well blended.
~Continue cooking for about another 3-5 minutes or until it becomes a light brown, stirring often.
~Increase heat to medium and whisk in milk and chicken stock.
~Stir until smooth.
~Cook until thickened, stirring often.
~Remove from heat and stir in salt, pepper & nutmeg.
~Pour over noodle mixture.
~Bake covered  for 20-30 minutes.


Variation:
`Mix 1 1/2 tablespoons  butter,   1 1/2  tablespoon flour and 1/8 cup bread crumbs in a bowl.   Sprinkle over casserole.  Bake uncovered for 30 minutes.
`add 1 cup chopped broccoli before pouring white sauce over casserole.

Chicken Cordon Bleu Panini

I love chicken cordon bleu and I love most panini's.  Put the two together and I'm one happy momma.

CHICKEN CORDON BLEU PANINI
(serves 2)

Ingredients:
*1 chicken boneless, skinless chicken breast, cut in half,  to 1/4-1/2  inch thickness
*1/2 cup buttermilk
*1/8 cup flour
*1/8 cup Italian bread crumbs
*1/2 teaspoon paprika
*1/4 teaspoon salt
*1/4 teaspoon black pepper
*1 tablespoon vegetable oil
*2 slices ham (I use black forest), sliced cut thin
*2 slices swiss cheese
*1/4 cup chicken stock
*1/2 teaspoon chicken granules
*1 1/2 teaspoons corn starch
*3/4 cup heavy cream
*1 teaspoon dried basil
*4 slices of a sturdy bread
*1-2 teaspoon butter.

Directions:
~In a medium bowl, place chicken in buttermilk.
~Allow to marinate for 1/2 hour.
~In a small bowl, blend cornstarch with the heavy cream.
~Heat vegetable oil in a medium stillet.
~In a shallow pan, mix flour, bread crumbs, paprika, salt & pepper.
~Remove chicken from buttermilk, dripping off any excess milk.
~Coat chicken in breadcrumb mixture.
~Place chicken into skillet and cook for about 4-6 minutes.
~Flip chicken and cook another 4-6 minutes, or until chicken is done.
~Remove from pan.
~Pour chicken stock in the same skillet that the chicken was cooked in.
~Use a whisk to loosen up chicken drippings.
~Cook until it starts to boil.
~Slowly whisk in heavy cream mixture.
~Add basil and chicken granules.
~Whisk until thicken and set aside.
~Heat a small skillet, indoor grill or panini maker, medium heat.
~Spread butter on one side of each slice of bread.
~Place two slice of bread buttered side down on hot pan.
~Place chicken, ham & swiss cheese over top of bread.
~Place remaining bread over top of cheese, buttered side up.
~If using a skillet or indoor grill set a heavy pan over sandwich (or aluminum covered brick) for 2-3 minutes of until bread is a golden brown.
~Flip and cook for 2-3 minutes on the other side or until golden brown.
~Remove from heat and use the heavy cream-chicken stock mixture for dipping or pour over sandwich.

Cornbread Chili Casserole

A wonderful comfort meal.   Cornbread and chili together, how can you go wrong?

CORNBREAD CHILI CASSEROLE
(serves 8)

Ingredients:
*1 pound ground beef
*1 medium yellow onion, chopped
*2 garlic cloves, minced
*1/2 green bell pepper, chopped
*1/2 red bell pepper, chopped
*5-6 cups stewed tomatoes
*2 (15.5 ounce) cans dark red kidney beans, drained
*1 (1.25 ounce) package of chili seasoning mix (I make my own)
*1 cup cornmeal
*1 cup all-purpose flour
*1 tablespoon baking powder
*1/4 teaspoon salt
*1/4 teaspoon baking soda
*1 1/4 cups buttermilk
*1 large egg
*2 tablespoons granulated sugar
*1/4 cup vegetable oil
*hot sauce (optional)

Directions:
~In a large stock pot or dutch oven, mix in hamburger, onions, garlic, green bell peppers and red bell peppers, cook over medium-high heat.
~Cook until hamburger is brown.
~Drain any excess grease.
~Mix in stewed tomatoes, kidney beans and chili seasoning mix.
~Bring to a boil.
~Reduce to low and simmer for 2-4 hours (or until chili thickens up).
~Preheat oven to 375 degrees.
~Combine cornmeal, flour, baking powder and salt in a medium bowl.
~In a large mixing bowl, mix the buttermilk & baking soda.
~In a small bowl, beat the eggs and sugar until mixed.
~Add the oil into the egg mixture and beat until well combined.
~Pour the buttermilk mixture into the flour mixture.
~Mix, but just enough to make the dough come together.
~Carefully pour chili into a 9x13 inch pan.
~Pour cornbread mixture over the top of the chili.
~Drizzle a small amount of hot sauce over corn bread mixture (optional).
~Bake for 25-30 minutes.
~Remove from oven and serve.