The classic French onion soup gets its name from its country of origin: France. After making its debut in the 18th century, it has become a national treasure. During ancient times (and still today), onions were cheap and easy to grow, and hence, readily available.
Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray; set aside. Cook and drain pasta as directed on package, using minimum cooking time.
In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, thyme, salt and pepper. Cook 11 to 12 minutes, stirring occasionally, until onions are tender. Reduce heat to medium; cook 10 to 12 minutes, stirring occasionally, until onions are starting to brown.
Sprinkle flour over onions in skillet; cook and stir about 1 minute. Stir in broth; heat to boiling, stirring constantly. Simmer 1 to 2 minutes or until slightly thickened. Remove from heat; stir in chicken and cooked pasta, mixing to combine.
Add half of the mixture to baking dish. Sprinkle with half of the cheese. Top with remaining pasta mixture, then remaining cheese. Cover and bake 20 minutes.
In small bowl, mix Topping ingredients. Remove cover; sprinkle on top of pasta mixture; bake 5 to 10 minutes or until topping is golden brown and mixture is heated through.
Notes
Try substituting shredded mozzarella cheese for the Swiss cheese, if desired.
Leftover cooked chicken also works in place of rotisserie chicken.
Cornbread Enchilada Skillet – This tasty casserole combines Mexican enchiladas with a cornbread base for a fast dinner that the whole family will love.
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.
Prepare cornbread base by combining corn muffin mix, sour cream, creamed corn, and one egg. Pour into large cast iron skillet (we used an 11-inch skillet).
Bake for 20 minutes or until golden brown on top. Let cool in pan. In the meantime, prep enchilada base.
In a separate skillet, sauté onions over medium heat. Season with salt and pepper to taste. When translucent, add garlic. Cook until fragrant.
Add ground beef, stirring to break up the meat, and add: cumin, chili powder, salt, and cayenne.
Add the jalapeños and the green chilis. Cook for a few minutes until soft. Add 1/2 cup each of the cheddar and Monterey Jack cheeses.
Remove skillet from stovetop to drain excess fat.
Poke surface of cornbread base with the handle of a wooden spoon. Pour enchilada sauce over the cornbread, making sure to cover the entire surface.
Spread meat mixture over cornbread base. Top with leftover 1/2 cups of the cheeses. Bake for about 20 minutes. To brown the cheese for a crisper crust, broil for five minutes.
Top with chopped cilantro. Serve immediately, while warm!
Creamy Chicken and Rice – There’s a casserole out there for every occasion, but this is one that works for just about any of them. It’s creamy, it’s cheesy, and it’s a classic – Chicken Rice Casserole.
The word casserole is derived from a French word that means ‘saucepan’. Apparently, casseroles originated as communal pots that people shared for meals. The oldest recipe for a casserole, around 1250, consisted of pasta sheets cooked in water, layered with grated cheese and spices.
There’s a casserole out there for every occasion, but this is one that works for just about any of them. It’s creamy, it’s cheesy, and it’s a classic – Chicken Rice Casserole.
Preheat oven to 375°F and grease a 9×13-inch baking dish. Set aside.
In a medium bowl, mix together the chicken broth, cream of celery soup, and butter until well combined. Add the rice, chicken, salt, pepper, garlic powder, and thyme.
Pour rice mixture into prepared baking dish and cover tightly with aluminum foil. Bake until rice is cooked through and chicken is tender, about 1 hour 15 minutes.
Uncover, sprinkle cheese evenly over the top and return to oven until cheese is melted and bubbly, about 10 more minutes. Let rest 10 minutes before serving. Enjoy!
History. Broccoli resulted from breeding of landrace Brassica crops in the northern Mediterranean starting in about the sixth century BC. Broccoli has its origins in primitive cultivars grown in the Roman Empire and was most likely improved via artificial selection in the southern Italian Peninsula or in Sicily.
Cheesy Doritos Chicken Casserole – If you are looking for a quick and delicious Mexican casserole dish, this Dorito chicken casserole is the perfect meal for you.
The first version of a Mexican casserole seems to have been the muk-bil (literally, “to put in the ground”). Made by the Mayans on the Yucatan Peninsula since pre-Hispanic times, it is the King Kong of tamales. Truly gigantic.
The corn dough wraps around a filling of turkey (after the Spanish arrived, chicken and pork were used as well) rubbed with a pungent paste seasoned with achiote (annatto) seeds, spices and tomatoes. It resembles the flavors of cochinita pibil, a robust Yucatan dish.
Pizza dates back thousands of years, believe it or not, tracing its roots back to the flatbreads with toppings that were popular with ancient Egyptians, Greeks, and Romans. But modern pizza, the flatbreads with tomato sauce, cheese, and toppings, was born along the western coast of Italy, in the city of Naples.
