2019-10-01_Southern_Lady

107 SOUTHERNLADYMAGAZINE.COM

Chicken, Broccoli,

and Poppy Seed Casserole
MAKES ABOUT 8 SERVINGS

1½ cups long-grain rice
3 cups chicken broth
2 tablespoons unsalted butter
1 cup chopped yellow onion
¼ cup all-purpose flour
3 cups whole milk
1 (8-ounce) package cream cheese,
cubed and soft ened
1½ tablespoons poppy seeds
1½ teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
4 cups shredded cooked chicken
1 (12-ounce) bag frozen broccoli florets, thawed
1 cup crushed buttery round crackers
2 tablespoons unsalted butter, melted

1. Preheat oven to 350°. Spray a shallow 3-quart
   baking dish with cooking spray.


2. Cook rice according to package directions,
   substituting broth for water. Set aside.


3. In a 12-inch skillet, melt butter over
   medium-high heat. Add onion; cook until lightly
   browned, about 5 minutes. Reduce heat to
   medium. Sprinkle flour over onion; cook for
   1 minute, stirring constantly. Gradually whisk in
   milk. Bring to a simmer, whisking constantly.
   Add cream cheese; cook over medium-low
   heat, whisking constantly, until cream cheese is
   melted and smooth, about 8 minutes. Remove
   from heat. Stir in poppy seeds, salt, pepper, and
   garlic powder.


4. In a large bowl, combine cream cheese
   mixture, rice, chicken, and broccoli, stirring to
   coat. Spoon mixture into prepared dish.
   Loosely cover with foil.


5. Bake until heated through, 25 to 30 minutes.
   6. In a medium bowl, toss together crushed
   crackers and melted butter. Sprinkle over
   casserole. Bake until crumbs are lightly browned,
   about 8 minutes more. Serve immediately.

Black Bean and

Corn Enchilada Casserole

MAKES ABOUT 8 SERVINGS

2 tablespoons vegetable oil

¾ cup chopped yellow onion

6 cups chopped fresh spinach

1 (15-ounce) can black beans,

rinsed and drained

1 (15-ounce) can corn kernels, drained

2 (4-ounce) cans diced mild roasted green chiles

½ cup chopped fresh cilantro

2 tablespoons fresh lime juice

½ teaspoon garlic powder

½ teaspoon ground cumin

⅓ cup cream cheese, soft ened

15 (5-inch) yellow corn tortillas

3 cups shredded Monterey Jack cheese

with peppers, divided

1¼ cups salsa verde

1 cup sour cream, room temperature

Garnish: chopped fresh cilantro, sliced radish,

lime slices

1. Preheat oven to 350°. Spray a shallow 3-quart
   baking dish with cooking spray.


2. In a large skillet, heat oil over medium-high
   heat. Add onion; cook until lightly browned,
   about 4 minutes. Add spinach; cook, stirring
   frequently, until wilted, about 2 minutes.
   Remove from heat. Stir in beans, corn, chiles,
   cilantro, lime juice, garlic powder, and cumin.


3. Spread 1 teaspoon cream cheese onto each
   tortilla. Cut 3 tortillas in half. Place 4 whole
   tortillas, cream cheese side up, in prepared
   dish. Fill in any spaces with 2 tortilla halves.
   Spread half of bean mixture over tortillas.
   Sprinkle with 1 cup Monterey Jack. Repeat
   layers once. Top with remaining tortillas.
   Spread salsa over top. Loosely cover with foil.


4. Bake until heated through, about 35 minutes.
   Spread sour cream over top, and sprinkle with
   remaining 1 cup Monterey Jack. Bake,
   uncovered, until cheese is melted, about
   5 minutes more. Garnish with cilantro, radish,
   and lime slices, if desired.

KITCHEN TIP: When covering a casserole with

foil, spray the underside with cooking spray to

prevent sticking.

CHICKEN, BROCCOLI,

AND POPPY SEED

CASSEROLE