Allrecipes: Artichoke Rice Salad

Occasionally when I'm trolling around online on various food forums, I come across mentions of frightening dishes of days past, things that your grandmother has written on a food-splattered 3x5 notecard.  This salad was one of those things.  However, I have to say, this dish is actually pretty good.  I can especially see this going over big during the summer served next to a beautiful piece of broiled salmon.  It's refreshing and tangy in all the right ways.

Artichoke Rice Salad
From Allrecipes

1 (10.75-ounce) package chicken-flavored Rice-A-Roni

2 (6-ounce) jars quartered marinated artichoke hearts, diced
6 green onions, chopped
12 pimento-stuffed green olives, sliced

1 small green bell pepper, finely chopped

½ cup mayonnaise

1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon curry powder
Dash hot pepper sauce (such as Tabasco)


Prepare Rice-A-Roni according to package directions. Cool mixture in refrigerator.

In a mixing bowl, combine cooled cooked rice, artichokes, green onions, green olives, and bell pepper.  Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.

Makes 6 to 8 servings

Bitz 'n Giggles: Chicken and Broccoli Casserole

I know I'm going to be housebound for a little while following a surgery, so I figured the best idea would be to stock up on some delicious food to help me to heal.  And what could be better than a nice, comforting casserole? (Answer: not much.)  I always a fan of chicken and cheese, and if I must have something healthy also, it might as well be broccoli.  This casserole is super easy to put together, and it makes a ton, so you can basically feed your whole family, too.

Note: The original recipe called for potato chips on top; I thought the rice and cheese was enough.

Chicken and Broccoli Casserole
Adapted from Bitz 'n Giggles blog

2 cups finely chopped broccoli florets (nuke for 4 min)
½ cup water, divided use
2 cups chopped, cooked rotisserie chicken meat
1 (5.5-ounce) bag Knorr Rice Sides – Chicken Broccoli, prepared
1 (10.75-ounce) can condensed cream of chicken and mushroom soup
1 (10.75-ounce) can condensed cream of celery soup
2 tablespoons minced onion
1 tablespoon lemon juice
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 cup shredded Cheddar cheese

Preheat oven to 400°F.

Place broccoli in a glass bowl with ¼ cup water.  Cover with plastic wrap, leaving one corner slightly peeled back.  Microwave on HIGH for 4 minutes.  Broccoli should be bright green and starting to tenderize.  Drain off water and set broccoli aside.

In a large bowl combine the steamed broccoli, chicken, prepared rice, soups, minced onion, lemon juice, remaining ¼ cup water, garlic powder, and pepper.  Spread the mixture into a lightly greased 9x13-inch glass baking pan.  Cover the mixture with cheese.

Bake for 25 to 30 minutes or until the potato chips are browned and the casserole is heated through.

Makes 8 servings