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Chicken Alfredo Bake

Tuesday, 13 December 2022

 

Chicken Alfredo Bake 
 




I found myself with a quantity of leftover cooked chicken today and so I wanted to use it up. I hate waste and I know you too. I went looking through my cookbooks to find something new to do with it.

I know I could have made a pot pie or something, but I just wanted something different. I found this recipe for a Chicken Alfredo Bake in a Bisquick baking book, Betty Crocker Ultimate Bisquick Cookbook. 

Chicken Alfredo Bake 




True confessions however, I did not use Bisquick in my casserole. I made my own Buttermilk Biscuit Topping for it.  I did have Bisquick in the house, but I wanted a topping made from scratch today.


This was a very easy topping to make actually. I just cut my regular Buttermilk Biscuit recipe in half and added a bit more milk to it to make it droppable.  Easy peasy.



Chicken Alfredo Bake





The recipe actually appealed to me for several reasons.  One I could use up all the chicken I had leftover.  Two, I had a jar of Alfredo sauce that was soon going to be going out of date and I could use that.

Three, I had the tail end of a piece of Swiss Cheese that I could use as well. So, it all worked out. I had all I needed, and it made for a really great store cupboard meal.


Chicken Alfredo Bake 




I was really pleased with the recipe actually. It was very easy to throw together.  It went together lickety split, and it tasted really delicious when it was done.


Do make sure you heat the filling up adequately so that it is hot when you drop the biscuit topping onto it so that they cook properly.  Just a little tip that you might not have thought about!


The cook time is relatively short so you want your filling to be nice and hot.



Chicken Alfredo Bake 





Another thing I really liked about this recipe was that there was no pasta involved, or rice.  Most Alfredo bakes have either one or the other.


There is no need to have them in this dish as the biscuit topping provides all the carbs you need.



Chicken Alfredo Bake 






WHAT YOU NEED TO MAKE CHICKEN ALFREDO BAKE

Leftovers and simple store cupboard ingredients.


For the filling
  • 2 cups (9 ounces/255g) cooked chicken meat, diced
  • 1/2 cup (75g) frozen petit pois
  • 1/2 cup (65g) grated Swiss Cheese
  • 3/4 cup (165g) Alfredo pasta sauce
  • 2 TBS slivered almonds, lightly toasted


Chicken Alfredo Bake 





For the topping:
  • 1 cup (140g) plain all-purpose flour
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 TBS cold butter, cut into bits
  • 1/2 cup (120ml) buttermilk


Chicken Alfredo Bake





I used the chicken that I had leftover from a Rotisserie bird I had bought the other day. Boy, do I miss having a Costco nearby. their chickens are the best.  My estranged husband was the only person I know who could go into Costco for one of them and come out with only that.

I always ended up coming out with half a dozen other things! 

I keep hoping they will build a Costco down here in the Valley, and who knows maybe some day they will!

Chicken Alfredo Bake 




I used PC Alfredo Sauce. Any already prepared Alfredo sauce would work fine. Just use your favorite one.

I suspect any cheese would work well, but the Swiss really did add a nice flavor to the mix.  I used Organic frozen Petit Pois that we buy in the organic section at the Superstore.

I like to toast my nuts before using them, but it is not necessary. In order to toast them pop them onto a baking sheet and into the preheating oven for about 5 minutes or so until they smell nice and toasty.


Chicken Alfredo Bake 





HOW TO MAKE CHICKEN ALFREDO BAKE

It really is a very simple casserole to make and so delicious! 


Preheat the oven to 400*F/200*C/gas mark 6. Butter a shallow baking dish, 8 by 12 inches or so in size.


Heat the chicken, peas, cheese, alfredo sauce and toasted almonds to boiling over medium high heat. Pour this mixture into the baking dish.


Whisk the flour, baking soda, baking powder and salt together in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk to give you a dough with a dropping consistency. (Sometimes you need a bit more buttermilk.)


Drop the dough in 12 spoonfuls over top of the hot alfredo mixture.

Bake uncovered for 20 to 25 minutes until bubbling and golden brown. Serve hot.


Chicken Alfredo Bake

 





And that's all there is to it!  This really was delicious and so simple to make. It went together very quickly!  It made for a really easy, tasty and quick mid week supper.

I loved it!  All you really need on the side is a salad, if you can get or afford the lettuce! There seems to be a shortage at the moment. Failing that, crisp vegetable sticks or coleslaw, or even sliced tomatoes and cucumbers would be nice.





Chicken Alfredo Bake 




There is no shortage of Chicken casseroles on here.  I love roast chicken and am always coming up with tasty ways to use the leftovers. Some other recipes you might enjoy are:


GRANNY'S DEVILED CHICKEN - This makes use of larger pieces of chicken still on the bone. Like drumsticks and thighs, etc. A deliciously tasty paste of ingredients is spread on them and then they are baked and heated through to perfection, with the paste forming a delicious glaze.


EASY BBQ CHICKEN TOSTADAS -Crisp charred Tortillas topped with a delicious mix of shredded leftover cooked chicken, spicy chipotle paste, BBQ sauce and cheese. Baked until the cheese melts and drizzled with more BBQ sauce and some chopped spring onions. All you need is a salad on the side! 


Yield: 4
Author: Marie Rayner
Chicken Alfredo Bake

Chicken Alfredo Bake

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
A quick, easy and delicious way to use up leftover cooked chicken. (Or turkey for that matter!)

Ingredients

For the filling
  • 2 cups (9 ounces/255g) cooked chicken meat, diced
  • 1/2 cup (75g) frozen petit pois
  • 1/2 cup (65g) grated Swiss Cheese
  • 3/4 cup (165g) Alfredo pasta sauce
  • 2 TBS slivered almonds, lightly toasted
For the topping:
  • 1 cup (140g) plain all-purpose flour
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 TBS cold butter, cut into bits
  • 1/2 cup (120ml) buttermilk

Instructions

  1. Preheat the oven to 400*F/200*C/gas mark 6. Butter a shallow baking dish, 8 by 12 inches or so in size.
  2. Heat the chicken, peas, cheese, alfredo sauce and toasted almonds to boiling over medium high heat. Pour this mixture into the baking dish.
  3. Whisk the flour, baking soda, baking powder and salt together in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk to give you a dough with a dropping consistency. (Sometimes you need a bit more buttermilk.)
  4. Drop the dough in 12 spoonfuls over top of the hot alfredo mixture.
  5. Bake uncovered for 20 to 25 minutes until bubbling and golden brown. Serve hot.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # marierayner5530


Chicken Alfredo Bake




This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 


Thanks so much for visiting. Do come again!


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Fruity Sausage Baps

Monday, 14 May 2012

 

I got a new cookbook the other day. ( Shhhhh . . . don't tell Todd. He thinks that my cookbooks proliferate all by themselves, and I'm not about to tell him the difference! )  I read an article about the 50 best cookbooks in the UK, and this was on the list . . . I read the reviews about it on Amazon and then I thought, why not and I went for it!

 

If this first recipe I tried out in it is any indication of the calibre of recipes in this book, Todd's in for a real treat!  I made these sausage burgers today from the book, adapting it slightly.  She called them "Festive Pig in a Bun." but it's hardly Christmas, so they can't be festive today for us.  I just called them fruity sausage baps.  A rose by any other name and all that!

 

She also used crusty buns, but as you can see I used soft floured sesame baps.  I did toast them.
She didn't add any salad leaves.  I added a bed of rocket and I have to say it went very well with the meaty fruitiness of the burgers.  I love rocket.  It's a bit spicy and meaty itself!

 

She recommended perhaps having them with a sprinkling of Stilton. I didn't have any and they tasted fine just as is, but I can definitely see where some stilton melted over top would be a fantastically delicious addition.

 




But my darlings . . . they were fabulous just as is.  They were moist and succulent, with little bits of fruity sweetness, and a moreish little nuttiness from the pinenuts.  I can  tell  that the leftovers are going to be every bit as good, perhaps on their own with a small dollop of mayonnaise???  *Oink* Oink*  Come to mama!




*Fruity Sausage Baps*
Serves 4
Printable Recipe

These are sooooo simple and very tasty.  Scrummo yummo!!

8 of your favourite British Bangers
(Use a good lean, well flavoured one, a generous pound in weight)
80g of dried cranberries (Scant cup)
80g of pinenuts (2/3 cup)
4 toasted baps (split in half and toast under the grill, toasting one side only)
(Rolls)
Fresh Rocket Leaves (Arugula)

Preheat the oven to  200*C/400*F/ gas mark 6.  Line a large baking tray with baking parchment.  Set aside.

Skin all of the sausages and discard the skins.  Place the meat into a bowl.  Chop the cranberries finely and add to the meat, along with the pinenuts.  Mix well together with your hands.  Shape into 8 balls, flattening the balls into patties.  Place onto the prepared baking tray.

Bake for about 25 minutes, until golden brown and crisped up on the outsides.  They should not be pink on the insides and the juices should run clear. 

Place a  toasted bap bottom on each of four plates.  Top each with a handful of Rocket and two sausage patties.  Top with the top bun halves.  Serve immediately.

WE had ours with potato salad and coleslaw and they were fabulous darlink!
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Skillet Beans & Wieners

Thursday, 17 February 2022

Skillet Beans & Wieners

   



When I was growing up Saturday night was always baked bean night. Mom used to make her own baked beans most of the time. She would soak the dried beans over night in cold water.



Early in the morning she would be parboiling the soaked beans on top of the stove. She always added a pinch of baking soda to the water.  I am not sure why, but I can remember them foaming up and she would skim off the foam and then discard it.


(I just looked it up and it is thought that adding soda to the beans makes them less gassy, or takes out the snap as mom would say!)




Skillet Beans & Wieners





She would declare them ready to bake when she blew on a couple and the skins split.  The parboiled beans would then be put into her stone bean baking crock.



To them she would add molasses, brown sugar, cider vinegar, mustard, salt and pepper.  Enough of the soaking/boiling water would also be added so that they were just covered.  



A whole onion, peeled would be pushed down into them and then salt pork laid over the top. 



Skillet Beans & Wieners 



These would bake in a slow oven all day.  As the day wore on you could smell them baking and the smell was gorgeous. 


About an hour before they were finished, she would take them out of the oven and mash a cup full of the beans, stirring them back into the crock.  This thickened them.

 

Skillet Beans & Wieners 



You could not ask for a more delicious supper.  With brown bread, sometimes ham, sometimes wieners.  We didn't care, either or.


If we were having wieners she would fry them in butter. Oh my but the two things were so fabulous together.  To this day I still adore having beans with wieners.  (Also known as frankfurters or hotdogs.)



Skillet Beans & Wieners 



These days I am not likely to bake myself a whole crock of beans however.  With there only being me in the house, it just isn't practical. It is something I might do when my family comes to visit, but not when its just me.


That doesn't mean that I can't still enjoy the odd baked bean supper and this recipe for Skillet Beans & Wieners is a great way to do that!  Its simple and delicious, and goes together lickety split!  The original recipe fed six people and so I cut it in half to feed only three.



Skillet Beans & Wieners 



WHAT YOU NEED TO MAKE SKILLET BEANS & WIENERS


There is nothing complicated about this.

  • 1 can (16 ounce/420g) baked beans
  • 1 small onion, peeled and finely chopped
  • 2 slices streaky bacon, chopped
  • 4 hotdogs/wieners/frankfurters cut into bite sized pieces
  • 1 TBS tomato ketchup
  • 1 TBS Dijon mustard
  • 2 TBS soft light brown sugar, packed
  • 2 tsp canola oil


Skillet Beans & Wieners 



I like to freeze my bacon in single slices. I roll each slice up and place them next to each other in a zip lock baggie before putting them into the freezer. Ready to take out, one or two at a time, and then chop while still frozen.  Its easy.

If you are in the UK, chances are you are using beans in tomato sauce. In that case add a TBS of dark treacle to the mix. 

Also if your beans are really liquid-y, I would drain away some of the liquid. You don't want the end result to be too soupy.



Skillet Beans & Wieners 



Today I used a can of Bush's Baked Beans with Pork. Mom used to buy Grave's beans when she bought baked beans, but I bought a can a few months back and they were not the Grave's baked beans I was used to.  I do not recommend. (Sorry, just saying.)


I am also a bit fussy when it comes to wieners or hotdogs. I like the all beef ones. I don't really like chicken dogs or cheap hotdogs and I abhor Larsen's which is a brand name you can get here.  They smell like socks, and not clean ones. (Again, just saying.) 





Skillet Beans & Wieners 



HOW TO MAKE SKILLET BEANS & WEINERS


Its not rocket science, and you might not even need a recipe, but if you do it this way, it is mighty good.


You might question the use of a bit of oil when there is fat on the bacon and in the hotdogs, but trust me, you do need a little bit of it as it helps to prevent the bacon, onions and wieners from sticking to the pan.



Skillet Beans & Wieners 




Heat the oil in a medium skillet over medium heat.  Add the onions and bacon.  Cook, stirring occasionally, until lightly browned.


Add the cut up wieners and continue to cook, stirring occasionally, until the wieners are starting to brown.

Skillet Beans & Wieners 




Add the remaining ingredients and bring to the boil. Reduce to a slow simmer and continue to cook for about 25 minutes, or until slightly thickened.



Serve hot, spooned onto warm plates with your favorite sides!  On this day I enjoyed mine with some scalloped potatoes and crusty bread.



I can tell you however that corn bread and coleslaw are also really wonderful with this meal.  And, even though it is meant for a small batch, as a singleton there will be leftovers, but no worries. This is fabulous reheated the next day with some toast for another simple supper or lunch.



Skillet Beans & Wieners

 



You know it really is often the small  things in life which bring us the most pleasure, and this simple supper is a real single or family pleaser. To feed six people, simply double the amounts of everything.



The heart wants what the heart wants sometimes you know, and on this day my heart wanted this. I was very content with this simple meal.





Skillet Beans & Wieners (small batch)

Skillet Beans & Wieners (small batch)

Yield: 3
Author: Marie Rayner
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
A quick and easy meal to prepare on busy days. I like to serve it with scalloped potatoes, bread and butter, but coleslaw and cornbread are also favorite go-withs!

Ingredients

  • 1 (16 ounce/420g) tin of baked beans, undrained
  • 1 small onion, peeled and finely chopped
  • 2 slices of bacon diced
  • 4 smoked frankfurters (wieners) cut into bite sized pieces
  • 1 TBS tomato ketchup
  • 1 TBS Dijon mustard
  • 2 TBS soft light brown sugar
  • 2 tsp canola oil

Instructions

  1. Place the oil into a medium sized skillet and heat over medium heat. Add the bacon and onions.
  2. Cook, stirring frequently, until they have started to lightly brown. Add the wieners. Continue to cook, until most of the wieners are lightly browned.
  3. Add the baked beans, ketchup, mustard and brown sugar. Mix well together. Reduce the heat to low.
  4. Simmer for 25 minutes or so, until slightly thickened. Serve hot.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #marierayner5530
Skillet Beans & Wieners




This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com

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Meals of the Week July 9th - 15th

Sunday, 16 July 2023

 

Meals of the Week



Here I am again with another Meals of the Week post!  It seems that you all enjoy these posts and I have to say I am happy for that because I really enjoy putting them together.  Somehow sharing what you have eaten makes you more accountable I think and helps to keep me on the right path!  There's no getting lazy when you know you are going to be sharing some eating inspiration with others!


I do think that when you are a person who lives all on their own, or if you are an elderly person, the temptation is there to just not want to bother much with cooking and preparing meals. It is all to easy to just open a can or pop a frozen dinner into the oven or the microwave.


The truth is however those ready meals are more often than not loaded with fat, salt and preservatives and I happy to believe we are worth much more than that and worth the effort!  They are okay once in a while if you really get into a spot, but a steady diet of them is not a very good thing for anyone!


With that in mind I aim to share my weekly menus with you each week so that, hopefully, you can be inspired to want to cook and plan some of the same for yourself!


A lot of time was spent with family this week, but I still managed to cook me up some incredible deliciousness.  Here we go!



Instant Pot Pot Roast



SUNDAY, July 9th - Dinner at my sisters

Most Sunday's I go to my sister's for supper.  This week she had pot roast which my brother in law cooked on the BBQ. (Its been quite warm and humid.)  My sister just puts everything into a deep tin foil pan, covers it tightly with aluminum foil and pops it onto the BBQ. 


My Brother in law closes the lid the BBQ and it roasts as if it was in an oven.  Just on a medium low heat and he rotates the pan every so often. It wasn't a large roast, just a medium to small one and there were potatoes, onions and carrots in the pan, plus beef broth.


Another way to beat the heat and cook a good pot roast is to use an Instant Pot. You can access my recipe for a delicious Instant Pot Pot Roast here.  Its fabulously tasty and very simple to make.



Cold Plate



MONDAY, July 10th - Cold Plate 


On Monday, it was still pretty hot and humid. I had all sorts of cold salads left from my sister's Birthday Celebration on the Saturday so I put myself together a Cold Plate. Cold Plates are very popular here in the Maritime Provinces in the summer months. I shared a tutorial on the blog on how to put one together.


On this particular day I had some cold roast chicken, potato salad, macaroni salad, coleslaw, cucumber sticks, tomatoes and lettuce. It was delicious and because I already had the salads in, not a lot of trouble. Easy Peasy Lemon Squeezy as they say!



Tuna Melt Sliders



TUESDAY, July 11th - Tuna Melt Sliders 


It was still pretty hot and humid. That's July here in Nova Scotia.  Every once in a while we will get a big thunderstorm to help release some of it and cool things off.  On this particular day I turned my oven on briefly to make some Tuna Melt Sliders. 


This was a small batch recipe. My favorite tuna salad, combined with a layer of grated cheddar cheese in soft slider buns, which had been brushed with an onion Dijon butter prior to baking.  They are only in the oven for about 15 minutes altogether so not long enough to really heat up the kitchen.


Just long enough to melt the cheese.  The buns stay nice and soft with crisp tops and the cheese is all melty gooey.  I enjoyed this with some crinkle crisps (potato chips) on the side.



True Newf Poutine



WEDNESDAY, July 12th - Lunch at Jonny's Cook House 

I had wanted to take my sister out for lunch on her actual birthday the week before but the place we wanted to go to was actually closed and so we rescheduled for this week. My cousin Sheri joined us with her little boy Sawyer. It is one of our favorite places to eat!  The food is great!  And they have a bazillion different flavors of Ice Cream.


We had fish and chips, because theirs is really good, but usually we have the True Newf Poutine.  Since I developed a copy cat recipe for it (see link in previous sentence) we usually have fish and chips.  That True Newf Poutine is fabulous.  Hot crisp fries, cheese curds, hot gravy and a generous amount of Newfie style stuffing scattered over top! A real favorite around here!




Tater Tot Chicken Pot Pie



THURSDAY, July 13th -  Tater Tot Chicken Pot Pie


I used some leftover cooked chicken I had in the freezer to make a two person sized Tater Tot Chicken Pot Pie on Thursday.  This has all of the delicious flavors of a normal pot pie, with a rich and creamy gravy filled with cubed chicken, onions, peas, corn, and carrots.  


This is put into a baking dish, topped with a layer of grated cheese and then frozen tater tots are put on top to cover.  Baked in the oven the filling gets all lovely and bubbly and those tater tots get golden crispy brown delicious!  So yummy. I enjoyed with a side salad for a wonderfully economical and tasty supper! 


Instant Pot Beef Stew



FRIDAY, July 14th - Delicious Instant Pot Beef Stew 


My son arrived on Friday with his sweet wife and their three boys. They had requested that I make stew for supper. They love my stew.  I doubled my Instant Pot Beef Stew Recipe and used potatoes instead of gnocchi this time around. They loved it!  Tender chunks of lean beef and vegetables in a rich beef gravy.  Delicious! 


I also baked a loaf of my favorite Cheese Bread in the bread machine which went down a real treat with the stew!


Peachy Lemon Whip


For dessert we had Peachy Lemon Whip. This is a simple refrigerator dessert I have been making since my high school Home Economics days. Its simply delicious with a graham cracker crust bottom, a lush lemon whip over top and tinned peaches to cover. 


Cheese Crusted Grilled Cheese


SATURDAY, July 15th -  Cheese Crusted Grilled Cheese  


After feeding up my son and his family on pancakes, sausage and bacon for breakfast, they went on their way to camp. They will be back again once camp is over for a few days and we will have our real visit then.   I am looking forward to hearing all about their camp!


I was exhausted though by the time supper rolled around so I made myself something simple. Just a cheese crusted grilled cheese sandwich and a mug of tomato soup.  It was perfect. Not a lot to clean up afterwards and nice and filling. No fuss, no muss.


And there you have it my meals for the past week. I tried to keep my kitchen nice and cool this past week!  I think I will be doing the same in the week to come!  It was  a very delicious week nonetheless and I got to share a lot of it with family, which was the best part of all!



This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 




Thanks so much for visiting! Do come again!



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