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Million-Dollar Chicken Casserole

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Prep Time: 20 minutes Cook Time: 35–40 minutes Total Time: 55–60 minutes Servings: 6–8 Category:  Main Dish Ingredients Homemade Condensed Cream of Chicken Soup (Makes 1 can) 2 tbsp butter ¼ cup + 1 tbsp all-purpose flour 1 cup water 1½ tbsp Better Than Bouillon chicken base ½ cup milk, room temperature  ⅙ tsp onion powder ⅙ tsp garlic salt ⅙ tsp salt ⅙ tsp black pepper Chicken Casserole 4 oz softened cream cheese 1 cup sour cream 2 pounds shredded rotisserie chicken 1 tsp garlic powder, divided ½ tsp onion powder ¼ tsp smoked paprika ¼ tsp cayenne 2 tbsp + 2 tsp finely chopped fresh parsley (optional), or 1 tbsp dried parsley ¾ cup shredded sharp cheddar cheese ¾ cup shredded mozzarella cheese 1 sleeve butter crackers (30 crackers)* 4 tbsp melted butter (¼ cup) Baguette, sliced, or cooked rice, for serving Optional Topping ½ sleeve butter crackers (15 crackers), crushed ½ cup chopped pecans Instructions Homemade Condensed Cream of Ch...
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Creamy Mushroom Soup with Garlic Parmesan Crostini

Prep Time: 15 minutes Cook Time: 35–45 minutes Total Time: About 1 hour Servings: 6 Category: Main Dish Notes After Making Ingredients Creamy Mushroom Soup 1 pound (454 g) white button mushrooms, cleaned and sliced 2 tablespoons (28 g) unsalted butter, divided 1 medium yellow onion (about 150 g), chopped 4 cups (960 mL) low-sodium chicken stock 1 teaspoon fresh thyme leaves ½ cup (120 mL) heavy cream, divided 2 tablespoons (16 g) all-purpose flour 2 tablespoons (30 mL) dry sherry ½ teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper ½ teaspoon chicken base Garlic Parmesan Crostini 8 slices ciabatta bread, about ½ inch thick 4 tablespoons (57 g) salted butter, softened 2 garlic cloves, minced (or 2 frozen crushed garlic cubes, each equivalent to 1 clove) ½ cup (50 g) freshly grated Parmesan cheese Instructions Creamy Mushroom Soup Melt 1 tablespoon of butter in a deep pot over medium heat. Add the chopped onion and cook, stirr...
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Rice Cooker Perfect Brown Rice

Prep Time: 5 minutes Cook Time: 40–50 minutes (varies by rice cooker) Rest Time: 10 minutes Total Time: About 55–65 minutes Servings: 4 Category: Side Dish Notes After Making Ingredients 1 cup (190 g) long-grain brown rice 1⅔ cups (395 mL) water ¼ teaspoon (1.5 g) salt Instructions Add the brown rice to the removable inner pot of the rice cooker. Optional: Rinse the rice thoroughly with water 3–4 times to remove excess starch and any impurities.  Drain the water from the rice. It is fine if a small amount of water remains. Measure and add 1⅔ cups water and the salt to the rice.  Optional: Let the rice soak for 10–30 minutes before cooking. This helps produce softer, more evenly cooked grains. Cover and select the cook function. When cooking is complete and the rice cooker switches to the warm setting, turn off and unplug the cooker.  Fluff gently with a fork. Let the rice rest, covered, for 10 minutes to absorb any remaining moisture. Serve. 
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French Coconut Pie

Prep Time: 10 minutes Bake Time: 45–60 minutes Total Time: About 1 hour 10 minutes Servings: 8 Category: Dessert Notes After Making Ingredients 4 tablespoons (57 g) unsalted butter, melted 2 large eggs, beaten (about 100 g without shells) 1 tablespoon (8 g) all-purpose flour ¾ cup (150 g) granulated sugar 1 cup (75 g) sweetened shredded coconut (3½ oz / 99 g package) 1 cup (240 mL) whole milk 1 (9-inch) unbaked pie shell Instructions Preheat oven to 350°F. In a large bowl, combine the melted butter, beaten eggs, flour, sugar, shredded coconut, and milk. Mix until well combined. Pour the filling into the unbaked pie shell. Bake for 45–60 minutes, until the filling is set and the top is golden. The center should be firm with just a slight jiggle. Cool completely on a wire rack before slicing. Jessica’s Notes Prep Ahead: Bake the pie a day ahead and refrigerate once cooled. Allow the pie to come closer to room temperature before serving, if desired. Storage:...
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