• 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

 

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

 

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.

 

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.

 

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.

 

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

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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!)

IngredientsUSMetric

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.

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I wanted to bake a loaf to take to my sister's today for supper. She is so kind and usually invites me for Sunday Supper.  I don't always like to go empty handed. (I popped this tasty loaf into the bread machine before I left for church this morning.)

This week I thought I would bake a loaf of bread to take. I had been eyeing this French Bread recipe in a book I have called The Bread Lover's Bread Machine Cookbook, by Beth Hensperger.  Every recipe I have tried from the book has been exceptional, although not always beautiful.

Once again, this loaf was no exception. It was a bit ugly to look at, but I knew from the minute I laid my eyes on it that it was going to be an exceptional loaf, albeit not traditional looks-wise!

The crust was beautifully crisp and the bread itself felt as light as a feather.

I just had to cut a slice from it to see what it looked on the inside. My sister won't mind. She is used to getting things from me with a slice or piece missing!  That's the hazards of being related to a food writer!!

As you can see it was beautiful.  It had a lovely tight texture and chewy crumb. Just what you would expect from a good French loaf!  I think the family will be well pleased!

If you would like all of my hints and tips on using your bread machine, do click here.  I share everything I know! I bake myself a fresh loaf of bread every week, sometimes twice a week.  That means of course, as a woman living on her own, I often have stale bread I need to use up!

Beneath the bread recipe you will find a number of ways to use up your stale loaf. No waste here! You can of course make croutons, but really there are a whole lot of delicious ways of using all your bread up.  I can highly recommend each of these recipes!

Yield: 1 medium loaf

Author: Marie Rayner

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Bread Machine French Bread

Prep time: 5 MinCook time: 4 HourTotal time: 4 H & 5 M

Crisp crust, nice volume, along with a closely grained, chewy texture. This is an excellent loaf with all of the characteristics of a traditional French loaf except for its shape.

IngredientsUSMetric

• 2 large free-range egg whites
• 1 cup (240ml) water
• 3 cups (408g) bread flour
• 1 TBS vital wheat gluten
• 2 tsp sugar
• 1 1/2 tsp salt
• 2 1/2 tsp bread machine yeast

Instructions

1. Using an electric mixer, beat the egg whites until almost stiff and soft peaks are formed.
2. Place everything into your bread machine according to the manufacturer's directions for your particular machine. (With mine the dry go first and the wet last). Add your egg whites in with your water. Make sure the salt does not touch the yeast.
3. Basic or French cycle.
4. Remove from the bread machine as soon as the baking cycle ends and immediately remove from the pan. Leave to cool to room temperature before slicing.

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BREAD AND CHEESE OMELET - It is the simple things in life which often bring us the most pleasure. A few eggs, some good cheddar and a crust of stale bread. A few chopped spring onions and presto you have either the makings of a delicious breakfast or a light supper!   You can also add a few sliced tomatoes for something which is just as tasty! Especially nice during fresh tomato season.

BAKED TOP HAT PORK CHOPS - This is a recipe I got from one of my mother's old cookbooks, Martha Logan's Meat Cookbook. It features lush tender perfectly baked chops with a fabulously tasty corn and bread stuffing which gets baked on top.  Totally simple. Totally delicious in every way!

TRUE NEWF POUTINE - A copycat recipe from one of our favorite local eating places. It's a seasonal restaurant and is only open in the summer months. Making our own is one way of getting our favorite version of Poutine that this place specializes in.  Crisp French Fries/chips topped with rich gravy, cheese curds and plenty of Newfoundland stuffing! A delicious carb fest!

WELSH CHEESE PUDDING - A savory bread pudding made with Leek and Cheese Sandwiches.  A deliciously simple way to make a few choice ingredients go further. You can use onions if leeks are not available.

AMISH CHICKEN AND STUFFING CASSEROLE - This is one of my absolute all-time favorite chicken casseroles.   Not only is is a great way to use up stale bread, but you can also use up leftover cooked chicken or even turkey, or you can cook chicken specifically just to use in it. Stale bread, butter, softened celery and onion, a variety of herbs, seasoning and tender poached chicken mixed with a tiny bit of stock and baked to give you one very delicious and simple entree.

MARY BERRY'S SAGE & ONION STUFFING - This is probably my absolute favorite of all the stuffings I make, even more than my mother's stuffing. It's very simple, just stewed onions, bread crumbs, butter and some seasonings. Easy peasy lemon squeasy never tasted so good! 

BITTY BERRY FUDGE PUDDINGS - A simple and delicious dessert that goes down well when the blueberries are in season, or even when they aren't!  Serve warm with some cream or creme fraiche for spooning. Butter, honey and cream topped with berries and then a bread crumb mixture.  Baked to perfection and served warm with lashings of cream. Delicious!

SUMMER PUDDING - Stale bread, a mix of berries, some sugar, cassis and a pudding basin. All you need, plus a few hours to set it up.  Delicious, delicious, delicious. One of my favorite summer desserts! But you can also enjoy it in winter as well, depending on the availability of fresh berries. Fabulous served with some pouring or clotted cream.

SWEET ALMOND BREAD PUDDING WITH A BLACKBERRY SAUCE - These puddings are best served warm with the cold blackberry sauce. You can make the puddings ahead of time, keeping them wrapped tightly for up to three days in the refrigerator. (This makes them perfect for celebratory dinners!) They are quite simply delicious.

OLD TIME BREAD PUDDING - Stuffed with dried fruits and meant to be eaten cold in slabs, this is an old-fashioned bread pudding that many British grew up with. Lightly spiced it's almost like a cake and is beautiful served with a nice hot cuppa. You can also serve it warm with custard.  Its beautifully delicious either way! 

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 

If you do cook my recipe and post about it, it's always nice if you link back! Thank you!

Thanks so much for visiting. Do come again!

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