#cassarole

Chicken Wild Rice Skillet 

This hearty, satisfying, one-pan meal is perfect for the cold winter months. Tip: The wild rice takes a while to cook; make it the day before for quicker meal prep, or simply use a rice cooker!

6-8 servings Preparation time: 1 hour and 30 minutes

Ingredients

1 cup wild rice

4 cups low sodium chicken broth

1 tablespoon Lunds & Byerlys Poultry Seasoning

6 tablespoons butter, divided

½ cup sliced shallots

1 medium red bell pepper, seeded and sliced

1½ lbs. boneless skinless chicken breasts

Salt and pepper to taste

2 (10 ounce) packages Lunds & Byerlys Wild Mushroom Soup, thawed

½ teaspoon crushed red pepper

¾ cup sliced almonds, toasted, divided

½ cup Japanese-style panko bread crumbs

½ cup freshly grated Parmesan

2 tablespoons minced flat leaf parsley

Directions

Using a strainer, rinse wild rice under running water. In a saucepan, bring wild rice, chicken broth and poultry seasoning to a boil. Reduce heat and simmer 45-55 minutes. Drain any excess liquid. You can also cook the wild rice in a rice cooker.

In large skillet, melt 3 tablespoons butter over medium high heat. Sauté shallots and red bell pepper 4-5 minutes. Using slotted spoon, transfer to a bowl.

Slice chicken breasts crosswise into ½-inch thick strips. Add to skillet and cook over medium-high, adding another 1-2 tablespoons butter or oil if needed; season with salt and pepper. Cook chicken fully, about 8-10 minutes.

Return shallot mixture to skillet; stir in soup, crushed red pepper and wild rice. Bring to a boil; stir in ½ cup almonds.

In a separate bowl, melt remaining 3 tablespoons butter. Stir in panko, Parmesan and parsley. Sprinkle mixture over chicken-wild rice mixture.

Easy Baked Spaghetti

This family-pleasing dinner is easy to assemble and serve.

6 servings Preparation time: 1 hour

Ingredients

1 pound Lunds & Byerlys Italian Sausage, thawed

½ cup chopped onion

1 teaspoon minced garlic

½ teaspoon salt

7 ounces spaghetti

⅓ cup milk

1 egg, well beaten

½ cup freshly-grated Parmesan cheese

1 (26-ounce) jar Lunds & Byerlys Tomato Basil Pasta Sauce

1 (8-ounce) package Italian cheese blend

Fresh-snipped parsley, for serving

Directions

In large skillet, brown Italian sausage, onion and garlic over medium heat; drain. Stir in salt.

Cook spaghetti according to package directions in boiling salted water (2 quarts water, 2 teaspoons salt); drain and rinse.

Heat oven to 350 F. Lightly butter a 9x13 baking dish; set aside.

In small bowl, combine milk and egg; stir into spaghetti. Sprinkle with Parmesan, tossing to coat.

Pour mixture into baking dish, spreading evenly.

Spoon Italian sausage over spaghetti mixture. Spoon pasta sauce evenly over top; sprinkle with cheese.