One of the most popular dishes at Cheddar’s must be the chicken pot pie, as many of my friends seem addicted to it.
The company was generous enough to share the recipe.
CHICKEN POT PIE
from Cheddar’s Scratch Kitchens
Four pastry crusts
1 onion, chopped
2 carrots, peeled and chopped
1 cup of peas
1 cup of milk
1 ½ cup of chicken broth
4 Tablespoons of flour
4 Tablespoons of butter
2 tablespoons of melted butter
2 pounds of chicken, chopped
Salt and Pepper to taste
Preheat oven to 350 degrees.
Sauté chicken in 2 Tablespoons of butter, once chicken is cooked add the onions and carrots and cook until onions are tender, then set aside.
Melt 4 Tablespoons of butter in a medium-sized pot. Once melted, add flour slowly, whisking to combine. Once flour is in, add milk and chicken broth and continuing to whisk until smooth. Season with Salt and Pepper to taste
Once sauce is ready, add the onions, carrots, chicken and peas. Fold to combine.
Portion filling into four oven-safe ramekins or bowls, then top with pastry crust. Lightly brush with melted butter.
Place Pot Pies in oven for approx. 25-30 minutes, until crust is flaky and golden.
The following recipes come from allrecipes.com, which I believe really does have all the recipes.
TATER TOT TACO
1 pound ground beef
1 small onion, diced
1 clove garlic, minced
1 (1 ounce) packet taco seasoning mix
1 (16 ounce) bag frozen Mexican-style corn
1 (12 ounce) can black beans, rinsed and drained
1 (12 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (12 fluid ounce) can enchilada sauce
Preheat an oven to 375 degrees. Prepare a 9x13-inch baking dish with cooking spray.
Cook the ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion, garlic, taco seasoning mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.
Combine the ground beef mixture in a large bowl with about 3⁄4 of the Mexican cheese blend and the tater tots; stir to combine.
Pour about 1⁄3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer.
Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more.
7 large potatoes, peeled and cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
1⁄4 cup butter
2 tablespoons chopped green onions
2 teaspoons salt
1⁄4 teaspoon black pepper
1 cup shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
Bake for 15 minutes. Top with cheese and bake 5 minutes longer.
BROCCOLI CAULIFLOWER CASSEROLE
2 cups broccoli
2 cups cauliflower
½ cup mayonnaise
½ cup chopped onion
1 cup shredded Cheddar cheese, divided
½ cup butter, melted
1 (15 ounce) package seasoned croutons, crushed
Preheat oven to 350 degrees F (175 degrees C).
Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1⁄2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
Bake in preheated oven until browned and bubbling, about 40 minutes.
1 1⁄2 cups grated Cheddar cheese
1⁄3 cup grated Parmesan cheese
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
1⁄4 cup butter
2 tablespoons finely chopped onion
3⁄4 cup fine bread crumbs
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
Arrange half of the zucchini slices in the pan. Sprinkle 1⁄4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1⁄4 of the cheese mixture. Repeat layers.
Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
HEARTY TUNA CASSEROLE
3 cups uncooked egg noodles
2 (5 ounce) cans tuna, drained
1⁄2 cup chopped celery
1⁄3 cup chopped green onions
1⁄3 cup sour cream
2 teaspoons prepared mustard
1⁄2 cup mayonnaise
1⁄2 teaspoon dried thyme
1⁄4 teaspoon salt
1 small zucchini, sliced
1 cup shredded Monterey Jack cheese
1 tomato, chopped
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1⁄2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.
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