It's that good: This recipe won't feel like you're using leftovers
After every holiday, there's usually an abundance of leftovers from family gatherings, office parties or get-togethers with friends. Today's feature recipe is a good way to use up leftover turkey or chicken. It's rich and it won't feel like you're eating leftovers. Million Dollar Chicken Casserole features a variety of creamy ingredients and you don't have to wait for leftovers to enjoy it.
The coleslaw recipe is a perfect compliment to the richness of the casserole. If you have a fresh head of cabbage, you can grate it or use the pre-shredded kind found in the grocery store produce section.
A nice dessert to end the day is a tried and true recipe. It is a vintage 1930s recipe and one I'm asked for often when I make it. I'm talking about a homemade mayonnaise cake.
For a special occasion, I’ve made 7-minute fluffy frosting and decorated the cake. It can be stored in the refrigerator for up to a week.
Million Dollar Chicken Casserole
Ingredients:
4-1/2 cups chopped cooked chicken or Turkey
4 oz. cream cheese, room temperature
1 cup cottage cheese
1/2 cup sour cream
1 (10.75-oz) can cream of chicken soup
1/4 tsp garlic powder
1/4 tsp dried onion powder
1 sleeve Ritz crackers, crushed
5 Tbsp. butter, melted
Directions:
Preheat oven to 350 degrees. Lightly spray a 9×9-inch baking dish with cooking spray and set aside.
Combine chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup. Spread into prepared pan.
Combine crushed crackers and butter, sprinkle over chicken mixture.
Bake uncovered 30 to 40 minutes.
Shortcut Sweet and Creamy Slaw
Ingredients:
1/2 cup mayonnaise
1/4 cup white sugar
2 tsp. apple cider vinegar
1/2 teaspoon celery salt
1 tablespoon poppy seeds
16 ounces coleslaw mix
Directions:
Whisk together the mayonnaise, sugar, vinegar, celery salt, and poppy seeds in a large bowl.
Toss well with coleslaw mix.
Chill at least 4 hours to let the cabbage soften and the flavors combine, but the longer it chills, the better.
Moist Mayonnaise Cake
Ingredients:
For the Cake:
6 Tbsp. unsweetened cocoa
3 cups all purpose flour
1 Tbsp. baking soda
1/4 tsp. salt
1-1/2 cups sugar
1-1/2 cups Mayonnaise
1-1/2 tsp. pure vanilla extract
1-1/2 cups warm water
For the Chocolate Frosting:
1 cup butter, softened
1 cup cocoa
1 tsp. vanilla extract
5 to 6 cups confectioner's sugar
6 or more tablespoons milk
Directions:
Preheat oven to 350 degrees, grease and flour two 8-inch cake pans.
Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well
Combine mayonnaise, vanilla and water in an electric mixer at low speed. Once smooth, slowly add in dry mixture until just incorporated (do not over beat).
Pour batter into cake pans and bake for 30 minutes or until done.
*Note: here’s vintage recipe for the 7-minute frosting.
7 Minute Frosting
Ingredients:
5 large egg whites
1/2 tsp cream of tartar
1 2/3 cup granulated sugar
1 tsp vanilla
Directions:
Wipe your mixer bowl and whisks down with lemon juice or vinegar.
Place egg whites, cream of tartar, and sugar into the bowl of a stand mixer, whisk until combined.
Place bowl over a pot with 1-2-inches of simmering water and stir constantly with a whisk until the mixture is hot, no longer grainy to the touch, and reads 160F on a candy thermometer (about 2-3 mins).
Transfer bowl to your stand mixer and whip on med-high until the meringue is stiff (about 5-7 minutes).
Slowly stream in vanilla while mixing.
Spread on cooled cake.
This article originally appeared on The Reporter Times: It's that good: This recipe won't feel like you're using leftovers
