What are we cooking up this October? If you’re not into
witch stew, how about Spooky Confetti Casserole? This is actually just a
colorful variation of a recipe we posted earlier — Easy Chicken & Rice Bake. Stir in a few eyes, ears, or other spare body parts if you’d like!
Spooky Confetti
Casserole Yield: Makes one 9” square casserole / 4 servings
¼ to ½ cup diced onion
 |
| Make quick work of cooking rice by using a rice cooker. I cook several cups at a time for use during the week. Cooked rice also freezes well. |
1 large red pepper, diced
A couple of tablespoons of olive oil
1½ to 2 cups cooked chicken or Chicken Mix, thawed
1 cup cooked rice
1 (10 3/4 oz.) can mushroom soup or make one batch of White Sauce
½ to ¾ cup shredded Cheddar cheese
About ½ to 1 cup frozen peas (amount may be varied to suit
your taste)
½ to 1 teaspoon salt
½ to 1 teaspoon pepper
1.
Sauté onions and pepper in olive oil until
tender.
2.
Mix all ingredients together and put in
casserole.
3.
Bake at 350° for 45 minutes or until hot and
bubbly.
Or freeze the unbaked casserole; thaw and bake as directed above.
Other “spooky” recipes we’ve posted in the past . . .
Jack-O’-Lantern Casserole (Stuffed Pumpkin)
Recipe without photos
. . .
Spooky Confetti
Casserole Yield: Makes one 9” square casserole / 4 servings
¼ to ½ cup diced onion
1 large red pepper, diced
A couple of tablespoons of olive oil
1½ to 2 cups cooked chicken or Chicken Mix, thawed
1 cup uncooked rice
1 (10 3/4 oz.) can mushroom soup or make one batch of White Sauce
1 cup shredded Cheddar cheese
About ½ to 1 cup frozen peas (amount may be varied to suit
your taste)
½ to 1 teaspoon salt
½ to 1 teaspoon pepper
1. Sauté onions and pepper in
olive oil until tender.
2. Mix all ingredients together
and put in casserole.
3. Bake
at 350° for 45 minutes or until hot and bubbly.
Or freeze the unbaked
casserole; thaw and bake as directed above.
 |
| Of course we need a "spooky" table to go along with our "spooky" casserole! |
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