Rajin' Cajun Chicken Pasta Casserole

Hmmm...I'm not sure if this dish qualifies as a casserole but I served it out of a pan and scooped it out by the spoonful so I'm gonna say it is. It looks like one....tastes like one. You know the old saying, "If it walks like a duck and talks like a duck, then it's a duck." Except this one is chicken. I've made this several times and found that the fam LOVES it. You can make it as spicy as you want. My group likes it with more kick but of course you can pull back on the spice if that floats your boat. Regardless, give it a try and see if you think it's as delicious as we do.



Ragin’ Cajun Chicken 
Pasta Casserole



3 whole boneless, skinless chicken breasts, cut into 1" cubes

4 tablespoons Cajun Spice Mix
1 pound fettuccine
2 tablespoons olive oil
2 tablespoons butter
1 whole green bell pepper, sliced
1 whole red bell pepper, sliced
½ whole large red onion, sliced
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
Cayenne pepper to taste
Black pepper, to taste
Salt to taste

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle Cajun spice over chicken pieces. Toss to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over medium/high heat. Add the chicken and cook until done. Remove with a slotted spoon and place on a clean plate.

Leaving pan on medium/high heat, add remaining olive oil and butter. Add peppers, onions, and garlic. Add salt and pepper if needed. Cook over high heat for 1 minute, stirring gently until veggies have some color and are soft/crisp. Remove all of the veggies from the pan onto a clean plate.

With the pan over high heat, pour in the chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until it starts to thicken. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste.

Add the chicken and vegetables to the sauce. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot.

Add drained fettuccine and toss to combine.

Here's the line-up...

Sprinkle the Cajun seasoning over the cut up chicken.

Then throw the chicken in a pan to cook.

Remove it and add some olive oil and butter.

Then throw in the veggies to cook.

Remove the veggies and add the 

chicken broth and cream. Let that

thicken and cook for a few minutes.

Then get your spices in there.

Add the meat, veggies and cooked 

pasta to the sauce and give it a stir.

Then call it a casserole..or don't....

but it eat up, cuz it's GOOD!

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Polish Sausage Sandwiches

When IT Guy and I were young and could eat anything we wanted, one of our favorite places to go was Weinerschnitzle. Although I think back in the day (and by "day", I mean 1975) it was called Der Weinerschnitzle. Regardless, we'd go and enjoy their Polish Sausage sandwiches. There was one very near the little trailer we lived in that was very near my high school that was very near the miniature golf course where we had one of our first dates that was very near my old house in Tucson. We'd always eat outside, because back in the day there was no indoor seating, so we'd sit in the blistering heat of an Arizona afternoon and chow down on these bad boys. I haven't seen a Weinerschnitzle restaurant in years but I've always remembered these yummy sandwiches, so for me, the next best thing was to make them at home. These are good...really good...but I have to say that there's something about the ones from my newlywed years that will always be the best! 

Polish Sausage Sandwiches



1 pound package Polish Sausage
Rye bread ~ 8 slices
Swiss cheese ~ 4 slices (or 8 slices if you want cheese on the top and the bottom)
Mustard
4 Kosher Dill pickle spears

Cut sausages into 4 equal pieces. Then slice each piece lengthwise.

In a large skillet, lightly brown the sausage on each side. 

Apply mustard to each slice of bread.

Place a piece of cheese on 4 slices of bread. (Or all pieces if using 8 slices)

Then place 2 slices of the sausage halves on top.

Add a pickle slice between the kielbasa pieces and top with another piece of bread. 

Grill or wrap each sandwich in a piece of foil and heat in a 350 degree oven for 15 minutes to warm through and melt the cheese. Or pop in the microwave for a few seconds. 

Makes enough for 4 sandwiches.

Here's the stuff to get you going.

Cut the sausage in 1/4's then slice 

each piece in half lengthwise. Then grill 'em up.

Mustard up the bread.

Then place the cheese, then the meat 

then a pickle on 4 slices of bread.

Top with another piece of cheese, 

if desired. At this point, you can grill 

them to melt the cheese or place in

 the oven or microwave to heat through.

I wrapped mine in foil and threw 

them in the oven for about 10 minutes or so.

Enjoy!!!