Buffet Ideas

Slow Cooker Boeuf Bourguignonne

Ingredients

3 pounds lean rump roast, chuck pot roast, sirloin tip, top round, or bottom round, cut into 2-inch cubes
1 (750-ml) bottle red wine, preferably Pinot Noir
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 onion, preferably Vidalia, coarsely chopped
4 slices thick-cut bacon, cut into lardons
2 tablespoons canola oil, plus more if needed
Coarse salt and freshly ground black pepper
1 tablespoon all-purpose flour

Chicken and Rice Casserole

Ingredients

1   10 3/4 ounce can condensed cream of celery soup
1   4 ounce jar pimentos
1   8 ounce can water chestnuts, drained and chopped
2   14 1/2 ounce cans green beans, drained and rinsed
3 cup diced cooked chicken
1   medium onion, peeled and diced
2 tablespoon butter or vegetable oil
1 cup mayonnaise
1   6 ounce box long-grain wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese
1   pinch salt

Chicken Noodle Casserole

Ingredients

2 cups cooked, shredded chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream
1 cup milk
3 cups cheddar cheese, grated
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Directions

Preheat oven to 350 degrees. Grease 9 x13 inch baking dish.

Lady and Sons Chicken Pot Pie

Ingredients

4   sheets frozen puff pastry
1   egg, beaten
4   chicken breast halves, or 2 cups leftover cooked chicken
Paula Deen Seasoned Salt
pepper
2 tablespoon cooking oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2   small yellow onion, minced

Mexican Chicken

Ingredients

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can Rotel tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese

Directions

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

Chicken Florentine

Ingredients

2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

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