Recipes for "comfort food"

Bring the water to a boil in a Dutch oven or large, oven-safe pot over high heat. Add the salt followed by the chicken tenders and boil, uncovered, until mostly cooked through, about 10 minutes.

Save time by prepping the onion and celery while the chicken cooks.

Add the celery and onion to the pot, then reduce the heat to medium-low to maintain a simmer, cover with a lid, and cook until the vegetables are mostly tender, another 10 minutes.

Use tongs to remove the chicken from the pot and set it aside. Add the rice to the pot with the water and vegetables, cover, and simmer until the rice is cooked through, about 20 minutes.

While the rice is cooking, break the chicken up into bite-size pieces.

Remove the pot from the heat and gently stir the rice to make sure all the liquid is incorporated. If the rice is fully cooked but seems a little watery, drain the leftover liquid before proceeding.

Add the shredded chicken and soup and stir to combine. Taste, adding salt if needed, then smooth the mixture into an even layer.

Bake, uncovered, until the top is set and lightly golden, about 30 minutes. If you want a crustier top, broil for 2 to 4 minutes until the top is golden brown.

Allow to cool slightly, about 5 minutes. Sprinkle with pepper, if desired, and serve.

Leftovers can be stored in an airtight container for 3 to 4 days in the refrigerator and also freeze well.

Love the recipe? Leave us stars and a comment below!

Rub 1 tablespoon of the butter on the bottom and sides of a 1 1/2 to 2-quart casserole dish; set aside.

Combine the potatoes, salt, and garlic clove in a large pot. Add enough cold water to cover the potatoes by a few inches.

Bring to a boil over high heat. Reduce heat to medium-high and cook until the potatoes are very tender when pierced with a fork, 15 to 20 minutes. Drain in a colander set in the sink and leave the potatoes in the colander to steam-dry for 10 minutes.

While the potatoes are drying, add the remaining 5 tablespoons butter to the empty pot used to boil the potatoes and melt over medium heat. Add the green onions and cook until fragrant, 1 minute. Remove from the heat and set aside.

Pass the potatoes and garlic clove through a potato ricer or food mill into the pot with the butter and green onions; discard the potato skins. Alternatively, pull the skins off of the potatoes with your fingers and mash the potatoes in the pot with a potato masher until smooth. Fold the potatoes into the butter mixture with a rubber spatula until evenly mixed.

Gently fold the milk into the potatoes in 3 additions. The mixture will be very loose but it will set up as it bakes. Add 1/2 teaspoon of the nutmeg and the cayenne pepper. Season to taste with salt and pepper.

Spoon the potato mixture into the prepared casserole dish and sprinkle the cheese over the top.

Bake until the potatoes puff slightly and the cheese is melted and browned in places, about 30 minutes. If you oven does not have a convection setting, you can broil the casserole until browned on top after baking, 1 to 3 minutes. Sprinkle the remaining nutmeg over the top of the potatoes and serve immediately.

Leftovers can be kept, covered, in the refrigerator for up to 5 days. Microwave until piping hot to reheat.

Love the recipe? Leave us stars and a review below!

Bring a large pot of water to a rolling boil over high heat. Season the pasta water with the salt, then add in the penne. Give the pasta a good stir to ensure it isn’t sticking together. Cook for 3 minutes, then add the broccoli and stir again.

Cook until the penne is very al dente and the broccoli is tender, about 4 minutes more. Reserve about 1 cup of the starchy cooking water before draining the pasta and broccoli in a colander in the sink.

Pour the cooked penne and broccoli back into the large pot. Add the shredded chicken, Alfredo sauce, and reserved pasta water and mix thoroughly. Pour the contents into a 9x13-inch casserole dish or baking pan and smooth into an even layer with a spoon or spatula.

Transfer the casserole to the oven and bake until the top layer has started to brown, about 20 minutes.

Let the casserole cool at room temperature for 15 minutes before serving.

To store leftovers, wait until the casserole has cooled significantly, at least 1 hour, before covering the dish and moving it back to the fridge for up to 4 days. Or, you can store individual portions in airtight containers. To reheat, transfer to a serving bowl and pop it into the microwave.

Love the recipe? Leave us stars and a comment below!

Mark Beahm / Simply Recipes