Diva Tasting: Chicken Alfredo Casserole, Wedgie Salad, Boston Cream Cake…

Chicken Breasts with Wild Rice Alfredo##


3/4 Cup Uncooked Wild Rice, Rinsed And Drained

1/2 Can (14 Oz) Roasted Garlic-Seasoned Chicken Broth

1/2Cup Water

1/2 Teaspoon Dried Thyme Leaves

1 Tablespoon Butter Or Margarine

6 Boneless Skinless Chicken Breast Halves Cut into Large Chunks

3 Cups Sliced Fresh Cremini Mushrooms Sliced

1/2 Jar (7 Oz) Roasted Red Peppers, Drained And Chopped;

1 Jar Alfredo Pasta Sauce

1/2 Cup Grated Parmesan Cheese


  • 1 In 2-quart saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45 to 60 minutes or until rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased 9×13-inch baking dish.

  • 2 Heat oven to 350°F. In 12-inch skillet, heat butter over medium-high heat. Cook chicken in butter 8 to10 minutes, turning, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Stir in peppers, Alfredo sauce and Parmesan Cheese; pour over chicken.

  • 3 Bake uncovered 45 to 55 minutes or until mixture is bubbly and juice of chicken is no longer pink when centers of thickest pieces are cut.

How About A Wedgie? Salad That Is….


1-2 Heads Iceberg Lettuce, Quartered
1 Pound Uncured Bacon, Cooked And Crumbled
Cherry Tomatoes, As Needed

For The Ranch:
½ Cup Full-Fat Greek Yogurt
½ Cup Full-Fat Coconut Milk
1 Tablespoon Apple Cider Vinegar
1-2 Cloves Garlic
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
2 Tablespoons Fresh Dill
1 Teaspoon Fresh Chives

Optional for serving: protein of choice


1.) Combine all dressing ingredients together in a blender and process until smooth.

2.) Place the quartered iceberg lettuce on plates or a platter, then drizzle the dressing over the top and add the bacon and tomatoes as you desire. Serve with a protein of your choice for a more filling meal.

Boston Cream Cake



1 Yellow Cake Mix According To Directions. Or 1 Store Bought Pound Cake Cut Cross Wise to layer.


1 Cup Cold Milk

1 (3.4 Ounce) Pkg. Instant Vanilla Pudding

1 1/2 Cups Cool Whip

Chocolate Glaze:

2 (1 Ounce) Squares Unsweetened Baking Chocolate

2 Tablespoons Butter

1 1/2 Cup Powdered Sugar

4 Tablespoons Cream


Preheat oven and prepare cake mix according to package directions.

Spray two 9-inch round pans with cooking spray then lightly flour.

Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.

For the Filling:

Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Place one if cake layer on serving plate, spread pudding mixture on top, then top off with second cake.

For the glaze:

Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 4 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.


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