Supper in a SkilletWell okay…..dinner in a skillet……evening meal in skillet….you know what I mean))) But, here at our house….the evening meal is “supper.”
On the front cover of the January 2012 Southern Living magazine, a new recipe was featured “King Ranch Chicken Mac and Cheese.” Enough ingredients in this recipe to provide a hearty meal practically all by itself……and…cooked in a skillet no less…….sure sounded like my kind of recipe.
Sure enough, I tried it, we liked it …. and even the grandchildren did…..this is always a plus))) So here’s the recipe……..then all you need is a cast iron skillet.
King Ranch Chicken Mac and Cheese
Makes: 6 Servings
1/2 (16 oz) package cellentani pasta (I used elbow macaroni)
2 Tbsp butter
1 medium onion, diced ( I used green onions including the tops)
1 green bell pepper, diced
1 (10 oz) can diced tomatoes and green chilies (Ro-Tel)
1 (8 oz) package pasteurized prepared cheese product cubed (Velveeta)
3 cups chopped cooked chicken
1 (10 3/4 oz) can cream of chicken soup
1 /2 cup sour cream
1 tsp. chili powder
1/2 tsp ground cumin
1 1/2 cups (6 oz) shredded Cheddar cheese
1. Preheat oven to 350 degrees. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and saute 5 minutes or until tender. Stir in tomatoes and green chilies ad prepared cheese product; cook, stirring constantly 2 minutes or until cheese melts. Stir in chicken, net 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11 x 7 inch baking dish; sprinkle with shredded Cheddar cheese.
3. Bake at 350 degrees for 25 to 30 minutes or until bubbly.
Super easy and super good! Just serve right from the skillet. Add a green salad, some rolls and sweet iced tea and you have a good old fashioned Southern “supper.”
(*Recipe from Southern Living, Jan. 2012)
Tip from Southern Living for seasoning a cast-iron skillet:
Scrub skillet well in hot soapy water. rinse.
Spread a thin layer of melted shortening or vegetable oil over the skillet.
Place it upside down on a middle oven rack at 375 degrees. (Place foil on a lower rack to catch drips.)
Bake 1 hour; let cool in the oven.
To keep your skillet seasoned, just run under hot water for cleaning and avoid using soap, dry well before putting away. (Southern Living Jan. 2012)
My grandmother’s instructions on seasoning a cast-iron skillet:
Build a fire, put the skillet in the fire to burn off all the buildup, then re-season with a coating of lard or bacon fat.