Chicken Daniel (Divan)

Our son spent 10 weeks in Basic Training this summer and just about every letter we received listed the food he was missing (in addition to his family). The number one menu item he wanted to eat as soon as he got home was Chicken Daniel. A simple casserole I do with chicken or turkey leftovers... or when I don't want to spend a lot of time in the kitchen. Imagine, this is what he wanted FIRST after 10 weeks of tough training! Without further ado, here is my version...

INGREDIENTS:
- Enough turkey or chicken leftovers (already cooked) and cut into bite-sized pieces to layer in a 10x13 baking dish OR 1 grocery-store cooked chicken, meat pulled off the bone and skin removed OR 3 boneless chicken breasts, seasoned and baked and cut into pieces
- 1 pkg frozen broccoli, steamed in microwave for 5 minutes
- 1 jumbo can of Cream of Chicken Soup (or 1 1/2 small ones plus a small Cream of Celery)
- 2+ cups mayonaise
- the juice from 5 squeezed lemons
- 1 large onion, sauteed
- Kosher salt & ground pepper
- 1 cup shredded cheddar cheese
- Rice

STEPS:
1. Layer the steamed broccoli in the bottom of the large baking dish, followed by the chicken pieces. Be sure everything is covered.

2. In a medium bowl, mix the soup, mayonaise, sauteed onion, lemon juice with salt and pepper. Pour this over everything in the baking dish. Sprinkle with the cheese. Bake at 350 for 35-40 minutes, or til top is golden and cheese has melted.

3. While the casserole is baking, make the rice. We like to make our rice with two parts chicken broth to one part rice. Use a larger pot and cook on medium-low for 18 minutes (or so) with a wooden spoon propping up the lid. The rice is done when you see "pock marks" in the texture and the liquid has been absorbed.

Spot gives this 4 paws and for comfort food, so do we. I have even quinteppled this recipe and made it for a church youth gathering of 60. Yum city!

Skillet Pizza Part II

We couldn't decide what we wanted for dinner the other night so I looked through my own cooking blog and was reminded about a Cast Iron Skillet Pizza I made so often last year the skillet remained on the counter for months. So down I went to the utility room to find that seasoned ol' skillet. Here's my latest version.

INGREDIENTS:
1 3/4 packages of refridgerator thin pizza dough
1 - 24 oz. jar of Classico Four Cheese pasta sauce
1 - 14 1/2 oz. can Del Monte Diced Tomatoes with Basil, Garlic and Oregano
2 medium Vidalia onions, chopped and sauteed
1 lb. ground round, browned, seasoned with Kosher salt and ground pepper to taste
1 cup fresh spinach leaves
1/2 cup shredded parmesan cheese
5 oz. (about 1 1/4 cups) shredded 3 Cheese Italian cheese (Parmesan/ Aisago/Romano mix)
8 oz. Gouda cheese, sliced thin
2 fresh tomatoes, thinly sliced

WHAT TO DO:
Preheat oven to 400. Fit the pizza dough in the skillet, tearing it to cover the bottom and sides. Remove excess dough from edges, fill any thin areas with the excess dough. Press firmly.

Layer in order:
Half the parmesan, half the ground beef, half the onions, the entire can of diced tomatoes, half the 3 Cheese Italian, Half the tomato slices, half the jar of Classico, half the spinach leaves and cover with half the sliced Gouda.

Repeat the layers one more time. Note: diced tomatoes are used only once. Finish with tomatoes and Gouda on top and sprinkle with remaining shredded parmesan.

Bake for 30 minutes or until golden brown. This will serve up to six generous servings. Keeps well for leftovers the next day too.

Because onions were involved, Spot "hid" under a table in our bedroom. We loved the new verson even better than the first! More of a winter dish so we'll wait til Fall to try it again.