I need a meat appetizer/casserole recipe that will go with chili.?

Question

My 'in-laws' are have a Christmas Eve dinner and are having chili, which I do not eat. I need a recipe for either an appetizer or casserole that feeds many and that has preferably chicken, sausage or beef in it!

Thanks!

Answer 1

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.



Chicken Enchiladas Banderas

Ingredients:

4 chicken breasts
2 cups canned tomatoes, mashed
1/2 cup onion, chopped
1 teaspoon salt
1 teaspoon garlic powder
corn tortillas
oil
Salsa Colorado (recipe below)
Salsa Verde (recipe below)
sour cream

Salsa Colorado:

24 mild red chilies, dried
4 tablespoons oil
10 garlic cloves, minced
salt to taste
6 tablespoons flour

Salsa Verde:

4 pounds tomatillos, peeled
1/2 cup onion, finely chopped
1/4 cup oil
1 teaspoon salt
1 teaspoon garlic, chopped

Preparation:

In large pot, boil chicken in water to cover until tender, reserve 2 cups broth. Bone and dice chicken. Add chicken, tomatoes, onion, salt and garlic to reserved broth, boil for 10 minutes or until reduced enough for enchilada filling. Strain.

Heat a bit of oil in a small skillet, press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll. Stuff with chicken filling.

Roll filled tortillas and place in baking dish. Cover one-third of the enchiladas (long ways) with Salsa Verde, the center third with the sour cream, and the final third with Salsa Colorado. The result should resemble the Mexican flag. Bake at 375 degrees until thoroughly heated, for about 25 minutes.

Salsa Colorado:

Wash chilies, stem and seed. Cook in boiling water to cover well for 10 minutes or until soft. Remove and drain. Reserve liquid. Place chilies in blender with reserved water, and whirl until you achieve a pasty consistency.

Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chili paste slowly to mix well with flour until a smooth paste is achieved. When all the chili paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3 to 4 minutes. Thin with water to a thick, saucy consistency.

Salsa Verde:

Boil tomatillos in small amount of water until tender, blend in food processor. In skillet, sauté onions in oil. Add puréed tomatillos, salt and garlic.

Answer 2

Chili meat as in ground meat? Use a *deer meat loaf* 1 1/2 pounds venison (deer meat) 2 onions, chopped 4 cups fresh mushrooms, sliced 3 tablespoons butter 1 clove garlic, minced 1 (6 ounce) can tomato paste 1 teaspoon all-purpose flour 1 cup sour cream 1 teaspoon salt 1 pinch mustard powder 1/8 teaspoon dried parsley Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned. When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. The longer it simmers, the more tender the meat will be. Enjoy! *Deer meatballs* 1 teaspoon salt 2 teaspoons pepper 1 1/2 teaspoons garlic powder 1 1/2 tablespoons italian seasoning (like McCormick Italian Herb Blend- i.e., basil, oregeno, rosemary, garlic, sea salt) 10-12 ounces pepperoncini peppers, with the juice (remove stems & slice thin or chop) 10 ounces beef broth (1 can or Lipton onion mushroom soup mix with water is great too!) 12 ounces beer (1 can or bottled beer -not Lite) I use venison of course, but you can use 4 lbs boneless beef roast as well. Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover. Cook for about 4-5 hours. 5-8 for frozen (venison) roasts. Shred meat periodically to maximize flavor, otherwise shred prior to serving. Serve on toasted hoagies with butter and sliced swiss or mozzerela cheese. Excellent for buffet style dinners. Delish!

Answer 3

Sausage, rice and peppers (My favorite to go with this dish is Chappell Hill - Smoked Hot). Make 2 cups of rice (boil with 4 cups of water). Saute some green and red peppers and onions in butter. Bake the sausage for about 20 minutes on 375 degrees. Then slice the sausage and place on top of rice, and place the vegetables on top of everything. It's an awesome dish. Some guests can also try the chili on top of the dish.

Answer 4

appetizer: pigs in blankets (lil' smokies wrapped in crescent dough)
casserole: chicken cordon blue casserole. the cheesiness is good for people who like both.
another appetizer: hard salamies and cheeses on interesting crackers. its the simplest and quite satisfying.

Answer 5

tamales, enchiladas, or any dish that has cumin should blend well with the chili.

Answer 6

http://www.recipesforvegans.co.uk/sausagecasserole.html