8X8 ALUMINUM FOIL PANS RECIPES

Steps:

• Preheat the oven to 350 degrees F. Cook the rice according to package directions for 4 cups cooked rice and set aside.
• Using a Rotisserie chicken will be a huge time saver for this recipe. If not your will need to brown the chicken before baking the casserole. If using a Rotisserie chicken, skip this step.
• To brown the chicken, drizzle the olive oil into a large skillet or grill pan over med-high heat. Add the chicken pieces and pan fry until golden brown on each side (browning adds a rich flavor to the meat) instead of boiling or poaching the chicken. Remove the chicken and set aside;
• In the same skillet over medium heat, melt 5 tablespoon of butter. Add the onions, garlic and frozen peas & carrots. Cook until the onions are soft and translucent. Set the vegetable mixture aside.
• In a very large bowl add the soups and milk and mix to combine. Add the shredded cheese, chicken, vegetables and cooked rice Gently mix everything together. Add salt and pepper to taste.
• Pour the mixture into two 9 x 11 or 13 x 9 inch pans (I used disposable roaster pans). In a small bowl melt the remaining 3 tablespoons of butter and combine with the Panko bread crumbs.
• Sprinkle the bread crumb mixture evenly over the top of both casseroles. Place casseroles in a 350 degree oven and bake for 40 -45 minutes. If the casserole browns too quickly, cover with aluminum foil.
• If using aluminum pans place the pans on a baking sheet before baking. Cook until the mixture is bubbly and the topping is golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft.
• Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.
• Cut potatoes in half and scoop flesh into the bowl with the other ingredients. Mix well and fold in walnuts. Spoon mixture into potato skins.
• Bake for 5 minutes, or until heated through.