Chicken Rotel Casserole, Alabama Cake and Stuffed Jalapeño Appetizers

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By Andy Bedwell

What would we do without chicken? Actually, a better question is, how do you give chicken a distinctive flavor? Dress up that everyday bird in an easy sauce that usually consist of some kind of cream soup. This is one of the few recipes that is easy and everyone will think that you have been working in the kitchen for hours. Instead of spending just a few minutes “assembling” the dish. The combined flavors in this dish is fantastic!

Chicken Rotel Casserole

4 chicken breasts

1 pound cooked and drained spaghetti noodles

3 cans cream of chicken soup (no water)

1 can Rotel tomatoes with green chilies, mild

1 can Rotel tomatoes with green chilies, original

1 small onion, chopped

1 small green pepper, chopped

1 stick margarine

½ pound Velveeta cheese

Cook chicken breasts and cut into bite size pieces. Sauté onions and peppers in margarine. Combine with other ingredients. Cut Velveeta cheese into chunks and spread out evenly on top. Bake at 350 degrees for 30 minutes.

Andy’s Note: You absolutely have to put this in a pretty dish. Put this on your must try list. Most chicken casseroles can be assembled in advance and refrigerate until ready to cook later in the day. In fact, this is going to be my weekend dish for the family.

Alabama Cake

1 box Duncan Hines Butter cake mix

1 cup sugar

1 cup Crisco oil

4 eggs

1 cup sour cream

1 cup finely chopped pecans

1 cup coconut

Mix the first five ingredients together. Blend well. Add the nuts and coconut. Bake in a Bundt cake pan, greased and floured. Bake at 350 degrees for 50-60 minutes. Sprinkle with powdered sugar or pour on a vanilla glaze.

Andy’s Note: In the South, people just love pound cakes. This recipe is a little like a pound cake, but lighter and easier. This one adds another big favorite, pecans and coconut.

Stuffed Jalapeño Appetizers

12 fresh Jalapeño peppers

1 (10 oz.) can refried beans

1 envelope taco seasoning mix

½ onion, finely chopped

1 (8 oz.) package Cheddar cheese, hand grated

1 (8 oz.) package Monterey Jack cheese, hand grated

Cut peppers into halves; discard seeds. Combine beans, taco seasoning mix and onion in bowl. Mix well. Stuff mixture into peppers; place on foil-lined baking sheet. Sprinkle with cheese. Bake at 350 degrees for 20 minutes.

Andy’s Note: Looking for a simple Cheddar cheese appetizer that’s a little hot? This will fill the bill.  So tasty and so good!

My love and recipes go out to all of you wonderful cooks in Etowah County!

Happy Cooking,

Andy Bedwell

“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in Downtown Gadsden and the Messenger on Rainbow Drive.

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