Chicken Rotel Casserole, Alabama Plantation Cake and Stuffed Jalapeno Apps

FacebookGoogle+TwitterLinkedIn

By Andy Bedwell

What would we do without chicken? A better question would be, 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, but everyone will think that you have been slaving 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 Plantation 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 and blend well. Add nuts and coconut. Bake in a greased and floured Bundt cake pan. 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 two other big favorites – pecans and coconut.

Stuffed Jalapeno Apps

12 fresh Jalapeno 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 Monterrey Jack cheese, hand grated

Cut peppers into halves and discard seeds. Combine beans, taco seasoning mix and onion in a bowl. Mix well. Stuff mixture into peppers and place peppers 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. It is 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.

Latest News

Challenger Center lands $2 million in congressional funds
July Tax Holiday offers consumers way to save
Gadsden park joins state birding trail
Eagle Rock Easter Classic bike ride raises $45,000 for its boys home
Blind Glencoe grad receives Lighthouse Guild scholarship

Latest Sports News

Southside’s Thompson highlights All-Gadsden Metro boys soccer team
Westbrook's Machen, Southside's Jackson lead off All-Gadsden Metro girls soccer 
Gaston's Bogle, Southside's Webb highlight All-Messenger track and field teams
Power trio highlights All-Messenger softball
Robby Davis has clear vision for Gadsden City baseball program