NEW ORLEANS —
Savory Chicken Casserole
3 cups chicken, cooked, shredded or cubed
3 cups cooked rice
1/2 cup green onions, sliced
1/4 cup parsley, chopped
2-10.5 ounce cans cream soup, chicken, potato, or mushroom
1 Tbsp. Creole seasoning
1 tsp. kosher salt
½ tsp. ground black pepper
¼ tsp. smoked paprika
½ tsp. ground onion powder
½ tsp. ground garlic powder
2 cups frozen peas
2 cups shredded cheddar cheese, divided
Preheat oven to 350 degrees.
Stir together chicken, rice, green onions, parsley, soup, spices, peas and 1 cup shredded cheese in a large bowl. Spread in a 9×13-inch casserole dish. Top with remaining cheese.
Bake until hot all the way through, about 20-30 minutes.
Coconut Chewies
Crust
1/2 cup butter softened
1/2 cup sugar
1 cup all-purpose flour
Filling Ingredients
2 eggs
1 tsp. vanilla
1/2 cup light brown sugar
2 Tbsp. all-purpose flour
1 cup shredded sweetened coconut
Preheat the oven to 350 degrees. Grease an 8x8 pan with butter or line with parchment.
Combine the butter, sugar, and flour for the crust in a medium mixing bowl. Stir until well-combined. Press the crust into the bottom of the prepared pan.
Bake the crust for 10 minutes. Remove from the oven and let cool a few minutes while finishing the rest of the recipe.
Mix together the filling ingredients and pour over the crust.
Bake 20 minutes more. Let cool completely before slicing.