This was my lunch today..............and will be my dinner tonight.  I'll be freezing the balance.

Pretty damn good eating!  Dinner tonight will include a side salad and a glass or two of dry white wine.

Cheesy Chicken Casserole
Ingredients

My comments added in bold letters

1/4 cup butter

1 teaspoon smoked paprika
1/4 cup flour

1/4 teaspoon garlic powder
1/2 cup onion diced

2 cups broccoli florets lightly steamed or blanched
2 1/2 cups whole milk

3 cups cooked rice. 1.5 cups of raw white rice
3 1/2 cups sharp cheddar cheese shredded, divided.  Buy good cheese and grate it yourself.  It's far superior to the pre-grated crap.  This is my most important hint!

3 cups cooked chicken diced or shredded.  I pre-cooked 5 baked chicken thighs. 
2 ounces cream cheese cut into small cubes.  I bought bagels for the leftover cream cheese

1 cup buttery crackers such as Ritz, coarsely crushed (about 3/4 of standard sleeve)
1 teaspoon salt.  I suggest more salt...........2t plus

2 tablespoons chopped parsley
1/2 teaspoon pepper

cooking spray

Instructions

1. Preheat the oven to 375 degrees. Coat a 9x13 ceramic pan with cooking spray.
2. Melt the butter in a medium pot over medium heat. Add the onion and cook for 3-4 minutes until
translucent. Add the flour to the pot and stir to coat the onions; cook for 1 minute.
3. Slowly whisk the milk into the pan. Cook, stirring occasionally, for 4-5 minutes or until sauce has thickened
(coats the back of a spoon).
4. Add the cream cheese, 2 1/2 cups of shredded cheddar cheese and the salt, pepper, smoked paprika and
garlic to the sauce. Stir until smooth. I don't think 1t of salt was enough.  I would go 2t plus, depending on your preference.
5. Place the broccoli, rice and chicken in a large bowl and stir to combine. Pour the sauce over the top and toss
to coat evenly.
6. Pour the broccoli mixture into the prepared pan and smooth the top. Sprinkle the remaining cup of cheese
over the top, along with the crushed crackers.
7. Bake for 20 minutes or until casserole is bubbly, topping is browned and cheese is melted. Sprinkle with
parsley and serve

Nice.  IMO chicken thigh meat has a better flavor than breast and makes for a better casserole.  My husband only wants white meat.  I think in this recipe he wouldn't be able to tell if I use thighs.  Thanks.

Boiler, where do you get all of your recipes?  

Collectively, I'd like to see a recipe thread where everyone posts their recipes. Good food seems to be something we can all agree on.

I often pull recipes from Foodnetwork.com, however this recipe came from one of my brothers.  I don't know where he found it.  I would say that maybe 20% of the recipes that I try I really like, and this is one.  That cream of mushroom soup recipe was another.  I tried several new recipes in-between the soup and the casserole, and none were really solid until this casserole.

Mark has a good idea, the recipe thread.  Just the ones that really made the grade, that we would serve to our best friends/company.  I've tried many from a mag or newspaper that didn't come close--tossed.  But I have some good ones, too.

Candy, post one of your favorites and I'll give it a try.

Corn & Bacon Succotash

(I admit I got this from a magazine while waiting for the dentist.  I had them make me a copy.  Love it.)

2 Tbsp. unsalted butter (I use salted butter)

1/2 lb thick cut bacon (5-6 slices), chopped 

1 cup finely chopped red onion

2 garlic cloves, finely chopped

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1 small jalapeno, finely chopped

2 cups fresh corn kernels, 3-4 ears (I've used fresh, frozen off the cob, or even canned is OK)

1 cup chicken stock

1/2 tsp Kosher salt

1/2 tsp black pepper

Melt butter in a large skillet over medium heat.  Add the chopped bacon to skillet; cook, stirring often, until crisp. Transfer to a plate lined with paper towel (or paper plate).  Reserve 2 Tbsp drippings in skillet.

Add onion and garlic to drippings in skillet; cook, stirring often, until onion starts to soften.  Add bell peppers and jalapeno; cook, stirring often until tender.  Stir in corn, cook until warmed through, about 2 minutes.  Add stock, salt, and pepper; bring to a boil.  Reduce heat to medium and simmer until thickened, about 7 minutes.

Recipe says it serves six, but I say it serves 4.  It gets eaten up!

Described as a "Traditional creole-side dish."  Whatever, but I serve it as the main dish, with cornbread or other favorite bread.  Hope you like it.

Candy's Meat Balls

(A former hairdresser gave me this recipe.  I think it beats many others.)

4 lbs sausage (mild and hot mixed, to your liking)

Form in small balls.  Bake in oven 30 minutes at 350.

Mix together:

2 cups catsup

2 cups red wine vinegar/garlic

2 cups brown sugar  (dark brown may be even better, never tried it)

1/4 cup soy sauce

1 tsp ginger

Marinate balls for 24 hours in this solution.  Warm to serve.

Enjoy!

Is that 2 cups of garlic in addition to 2 cups of wine? And is that an option of substituting vinegar or is it literally "red wine vinegar." and 2 cups each?

Oh, how many meatballs should this make so I know what size they should be?

This isn't a tested recipe, but I'm giving it a go for a late lunch.  I bought a stupid expensive prime grade porterhouse.  I've eaten at Andiamo's Italian Steakhouse inside of the D Casino, and I love their "zip sauce".  I found this recipe and giving it a try.  I'm also doing a baked potato and sauteed garlic butter baby bella muchrooms.  The potatoe is in the oven, while the steak has been salt and peppered and is warming to rooom temp on the counter.  Here's the zip sauce recipe.