June 20th, Time-Saver Chicken Marsala Casserole

Time-Saver Chicken Marsala Casserole


Recipe By :Beth Wright for Food City

Serving Size : 8 Preparation Time :0:00

Categories : Casserole Poultry




1 1/2 pounds boneless skinless chicken breasts — cut into 1-inch cubes 

3 slices deli ham — diced

1 1/2 cups long-grain rice — uncooked 

1 cup sliced fresh mushrooms

3 green onions — sliced 

2 Roma tomato — diced 

1 1/2 tablespoons lemon juice

1 cup shredded mozzarella cheese — (4 ounces) 

2 3/4 cups chicken broth

1/2 cup Marsala wine

¼ cup butter — (1/2 stick) cut into teaspoon size pats

2 cloves garlic — minced

1/2 teaspoon salt

1/2 teaspoon pepper 

Additional shredded mozzarella cheese (optional) 



Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish.


Combine all ingredients in prepared baking dish. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 30 to 40 minutes, or until rice is tender. Uncover, and top with additional shredded mozzarella cheese, if desired. Bake for about 10 more minutes, or until cheese is melted





“Adapted from Cooking with Paula Deen, Mar/Apr 2006”


“© Beth and the Biscuit 2014. All rights reserved.”

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Per Serving (excluding unknown items): 352 Calories; 11g Fat (29.9% calories from fat); 28g Protein; 31g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 575mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.


Serving Ideas: Serve with fresh green salad tossed with simple vinaigrette and sliced berries.




Fresh Family Meal Selections – Early Summer


FAMILY MEALS Menu Specials Early Summer


Choose a Family Meal Service if you enjoy sitting down as a family to a full, fresh meal.

Hamburger, Noodles and Vegetable Casserole; grass-fed ground beef, finely chopped carrots, mushrooms, onions and whole-grain noodles. Served with a green salad and vinaigrette and fresh strawberries and pineapple fruit cup.


Steakhouse Pasta Salad, with simple green leaf salad on the side for crunch.

Oven Barbecued Salmon on baked potatoes with spring greens, and a simple salad


Pan-Grilled Halibut with Chimichurri Sauce, quinoa pilaf, spring greens


Creamy Beet and Potato Gratin: Parmesan and Gruyere cheeses bubble up through thin layers of beet and potato. Serve a small wedge with a salad of fresh shell beans and snap beans with winter savory.



Eggplant Bolognese with whole-grain pasta and house salad.


Small Salads with French bread and butter: beet and walnut, cucumber with radish, carrot with raisins, cornichons, capers, chives and mayonnaise serve drizzled with mustard vinaigrette.


Amish Roasted Chicken: whole chicken, roasted with butter, tarragon and lemon juice, served with artichokes Provencal and biscuits


Curried Shrimp and Chicken served with carrot-dill noodles


Chicken-Wild Rice Supreme; a Southern-style Sunday supper casserole, simple green salad, fruit


Buffalo Chicken Salad, with Tomato-Tarragon Soup with Fennel Croutons

English Cheddar Burgers; 85/15 grass-fed beef burgers, topped with a savory English mustard sauce, and English cheddar and served on a toasted English muffin. Served with pickles and veg sticks.


Turkey Nicoise Burgers: sweet and savory lean turkey burgers topped with peppery arugula tossed with vinaigrette, goat cheese and sliced grape tomatoes.


Roasted Red Pepper and Zucchini Salad served with thin wedges of Classic Focaccia with Rosemary, olive oil and coarse salt

Fresh from the Garden Quick Meal Service

Quick Meal Early Summer


Ordering from the Quick Meal Service means you are someone who enjoys a variety of ready-made meals in your fridge to grab and go when you’re hungry. The following is a collection of fresh soups, salads, and casseroles for your family or to share. There are other options to be found on the Beth and the Biscuit website too.

V = plant strong




Spicy Tortilla Soup

Basic Chicken Soup

Italian Wedding Soup


Pot Noodles

V Pesto-Bean



V Herb Salad: Handmade Acres pot herbs tossed with soft butter lettuce and lemon vinaigrette

V Miso-Tofu Salad; fresh organic spinach or other seasonal soft greens and baked tofu in Sriracha spicy ginger and miso dressing

V Gingery Quinoa Salad with Apples, Peas and Coconut

Turkey Taco Salad




Choice of Southern or sweet Cornbread, sweet or sour milk biscuits



Steak, Artichoke, and Potato Hash; grass-fed beef top sirloin, home-grown Yellow Finn potatoes, baby artichokes.

All-Day-Good Moroccan Spiced Chicken Stew with Apricots

Chicken Casserole with Spring Vegetables and Tarragon Cream Sauce

Community Church Governor’s Casserole: Cauliflower, broccoli, two cheeses, and baked ham

Ham and Chicken Luncheon Casserole

V Beaufort Spinach and Leek Egg-Pie

V The Chubby Vegetarian Gumbo

V Wild Mushroom and Caramelized Onion Shepherd’s Pie

Father’s Day Outing Daytime Tri-Cities

Father’s Day Outing – Daytime Tri-Cities June 5, 2014




Creamy Taco Chicken and Salsa Wraps


Recipe By : Beth Wright for Food City

Categories : Sandwich


2 medium tomatoes — chopped

1, 4-ounce can diced green chiles — see notes*

1/3 cup sliced green onions — including tops

1 tablespoon chopped fresh cilantro (optional)

1 teaspoon vegetable oil

3/4 pound boneless, skinless chicken breasts — cut into 1-inch cubes

2 tablespoons water

2 tablespoons taco seasoning

1, 8 oz package cream cheese, room temperature

8 large flour tortillas (burrito size) — warmed to soften or 12 small flour tortillas (fajita or soft taco size) — warmed to soften


FRESH SALSA:In large bowl, combine tomatoes, chilies, green onions and cilantro; set aside. Combine fresh salsa with cream cheese. Distribute this mixture evenly among the tortillas.

TACO CHICKEN: In large skillet, heat oil over medium-high heat; add chicken then cook about 2 minutes. Add water and taco seasonings; continue to cook until chicken is cooked through.

Place 1/2 or 1/3-cup taco chicken filling on each tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to serve or transport to picnic.


Makes 8 large wraps OR 12 small wraps




NOTES : Fillings may be prepared the night before, then wrapped in tortillas the next day or at the picnic!


* For milder version, use 2 tablespoons green chilies instead of whole can.


Summer Picnic Salad To Go


Recipe By : Beth Wright for Food City

Serving Size : 6

Categories : Salad


3 cups cooked rice — cooled to room temperature

1, 17-ounce can whole kernel corn — drained

1/2 cup diced chile poblano — peeled and seeded

1/2 cup chopped green olives with pimientos

1/3 cup chopped green pepper

1/3 cup chopped red bell pepper

1/3 cup sliced green onions

1 teaspoon crushed red pepper

3 tablespoons lime juice

3 tablespoons olive oil

1 teaspoon garlic — crushed

8 ounces “queso fresco” or a very mild Feta cheese — crumbled

Lettuce leaves

2 small tomatoes — cut into wedges, for garnish


YOU’LL ALSO NEED: 1 gallon or 3, quart sized lidded jars.

Distribute the cheese amongst the jars.

Mix corn, chili, olives, green pepper, red pepper, onions and crushed red pepper in large bowl and layer this into the jars.

Mix lime juice, oil and garlic; add to cooled rice mixture. Stuff this into the jars to make the top layer.


When time to serve, flip jars over onto plated lettuce leaves; garnish with tomato wedges.