I saw this on Instagram from @momontimeout. She has some amazing recipes. I found this Cheesy Chicken Broccoli and Rice Casserole recipe on her website, and decided that we needed something comforting.
I modified it a bit…but these are the ingredients I used:
2 cups of Rotisserie Chicken – chunked
2 cups broccoli – frozen
2 cups cooked rice
1 1/2 cups shredded sharp cheese
1 can Cream of Chicken Soup
1/2 cup mayonnaise
1/2 cups Ritz Crackers, crushed
1/4 cup of dried, chopped onions
2 teaspoons of unsalted butter, melted
Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick cooking spray.
Mix all of the ingredients but the crackers, dried onion and butter. Spread into the 9×13 pan.
Sprinkle the crackers over the top, and drizzle the melted butter.
Bake at 30-35 minutes until cooked through.
Sprinkle with the cut parsley. Serve and enjoy.
David’s plate, and he had seconds and thirds.
My plate and I didn’t eat all of it, as it was warm, hearty and creamy. It is definitely more of a Fall or Winter meal.
Blessings.
Add one cup of Kosher Salt (yes, a whole cup).
Bring to a boil, and simmer for 15-20 minutes until potatoes are fork tender.
They used fresh chives, and I had dried chives so that is what I used. 1/4 cup of chives, and a stick of unsalted butter melted.
When the potatoes are done (fork tender), drain, and let dry on a sheet pan for about 5-8 minutes (do not pat dry or wipe off the salt).
Place potatoes in a bowl (they should still be hot). Pour butter and chive mixture over the potatoes. Gently stir to coat the potatoes.
These are NOT salty at all. I will add black pepper next time, and fresh chives, but for items we had on hand–supper yummy. I served these with a rib-eye steak and salad.
Thoroughly combine the ingredients, and microwave for about 2 minutes (to cook).
If you prefer, you can bake for about ten minutes at 400 degrees in a oven safe dish. 
Serve with tortilla chips.
Chopped three stalks of celery, and green onions. I sliced four radishes as well.
Add a quarter cup of apple cider vinegar, half of cup of mayonnaise, and yellow mustard to taste. I also added two boiled eggs, chopped. Mix all of the ingredients together, and add salt and pepper to taste.
It was not my mother’s, and certainly not the recipe from the Food Network, but it was so good.
Sprinkle with paprika…or not. Just eat it.
Heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. 
Add the olives, white wine and capers and cook about 2 minutes. Add the artichokes, and stir. Place in a oven safe dish.
Preheat the oven to 375 degrees F. Add about two cups of the marinara sauce to the top of the mixture. Bake for about ten minutes then drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. 
Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.
I really thought this was going to be salty, but it wasn’t. The ricotta made it creamy, and the white wine, and olives made it tangy. It was good.
Season with salt, pepper, and Italian seasoning. Use very little olive oil and brush both sides. Lay them in an oven safe dish.
Bake at 350 degrees for 35-45 minutes rated until done.
And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! 
Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.
Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
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