2 more casseroles sans canned soup

The recipes for soup-free casseroles as requested by Lari M. just keep coming. And each sounds as delicious as the last.

This one is from Hope Holden.

The Best Chicken and Rice Casserole

¼ cup all-purpose flour ¼ teaspoon thyme ¼ teaspoon turmeric 1 teaspoon paprika

1 teaspoon salt

3 to 4 pounds chicken pieces 3 tablespoons olive oil 3 tablespoons butter

1½ cups uncooked long-grain rice

3 cups water or chicken stock

Heat oven to 350 degrees. Combine flour, spices and salt. Dredge chicken in flour mixture.

In a large skillet, brown chicken in olive oil and butter over medium heat. Transfer chicken pieces to a large casserole. Lightly brown the rice in the pan drippings. Pour rice over chicken. Pour in water or chicken stock. Cover and bake 45 minutes or until chicken is cooked through and rice is tender.

Elizabeth Rabeneck also shares a chicken and rice dish.

Chicken ’n’ Rice Picante

¼ cup all-purpose flour ¾ teaspoon seasoned salt 1 pound boneless, skinless chicken breasts, cubed 2 tablespoons vegetable oil 1 cup thinly sliced celery

½ cup chopped onion

1 cup long-grain rice 1 (1.25-ounce) package taco seasoning

2 (14½-ounce) cans whole

tomatoes, cut up with liquid 1 (2.3-ounce) can sliced ripe olives, drained ½ cup grated cheddar cheese, plus more for serving, as desired

In a plastic bag, combine the flour and seasoned salt. Add chicken cubes and shake to coat.

In a large skillet, heat oil. Add chicken and brown, stirring occasionally. Stir in the celery, onion, rice, taco seasoning, tomatoes with their liquid and the sliced olives. Mix well. Bring to a boil, reduce heat, cover and simmer 25 to 30 minutes or until rice is tender. Stir in ½ cup cheese. Serve topped with additional cheese, if desired.

Makes 4 to 6 servings.

“I don’t have the recipe for Jo for Franke’s carrot salad. However, I do like to make carrot-raisin salad per Luby’s Cafeteria recipe,” Jan Gauntt writes.

Gauntt notes the recipe is from the Luby’s 50th Anniversary Recipe Collection cookbook published in 1996.

Gauntt’s handwritten notes in the margin include using less sugar and soaking the raisins in pineapple juice to plump.

Carrot-Raisin Salad

2 pounds carrots, peeled and trimmed

1 cup raisins

1 cup canned crushed pineapple, drained

1 cup mayonnaise

½ cup confectioners’ sugar

Shred carrots using large holes on box grater or using the shredding blade on a food processor.

In a large bowl, combine the carrots, raisins and pineapple.

In a small bowl, mix mayonnaise and sugar until well blended. Pour over carrot mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours.

Makes 8 servings.