Healthy: Chicken Noodle Casserole, Salted Caramel Butter Bars
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Tomorrow we are having Chicken Noodle Casserole for dinner. This is a great recipe to use up leftover chicken or turkey that you have in the freezer. If you don’t have any, I like to pick up a rotisserie chicken in the deli for dishes like this. I would consider this a complete meal. Then there is a recipe for Salter Caramel Butter Bars and my son and I are going to make.
Chicken Noodle Casserole
2 cups cooked chicken or turkey
1 can cream of chicken, undiluted
1 can cream of mushroom, undiluted
2 cups cooked elbow noodles
1 can peas or 1 cup frozen peas
1 can corn or 1 cup frozen corn
2 cups shredded cheddar cheese
1/2 cup herbed stuffing mix
2 tbsp. butter, melted
2 tbsp. Parmesan cheese
Salt and pepper to taste
Preheat oven to 400. Combine soups, veggies, meat and cooked noodles. Mix in half of the cheese. Place in a greased 2 quart baking dish. Sprinkle remaining cheese over top. Combine melted butter, Parmesan cheese and stuffing mix. Sprinkle over top.
Salted Caramel Butter Bars
For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla OR – I used Princess Cake Emulsion..it added an almondy/citrus flavor. If you haven’t ever used emulsions before you need to give them a try. They’re AWESOME!
4 cups all purpose flour
For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream
½ teaspoon vanilla
1 T. coarse sea salt (optional)
To make the crust: In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust, and place the remainder of the dough in the fridge to chill. Preheat to 325F. Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream and vanilla. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth. Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes. Let cool before cutting into squares. I will tell you that these bars are delicious. Really delicious. I might go as far to say that they are one of the best things that I have made in a while. I know you will love them..that is if you like butter, sugar and delicious caramel filling. Yeah, that’s what I thought. They sure won’t help your fat jean/skinny jean dilemma, but they are guaranteed to make you happy while you’re wearing elastic
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