0:01
- Are y'all tired of eating
0:07
And I'm sure that one of the biggest
0:16
is probably quit eating, quit smoking,
0:20
Well, I don't ever get tired of eating,
0:24
you know, I can fill myself up
0:25
and then the next day by golly,
0:27
I'm hungry all over again.
0:30
Is that the way y'all are?
0:35
we were contacted by a fan
0:39
and they had seen this apparently listed on our website.
0:43
So they sent a message saying,
0:45
would Paula please make this?
0:48
And it's from Cooking with Paula Deen Magazine
0:51
and it's chicken caprese casserole.
0:56
So I'm gonna make that
0:59
for the person that requested it.
1:01
And it's really a nice, nice little full meal deal.
1:06
So I have my penne pasta that I've cooked off.
1:13
a little bit longer than what it says.
1:16
This probably cooked about 14 minutes.
1:24
a rotisserie chicken.
1:27
Uh-oh, Theresa left me the pully bone,
1:31
- [Theresa] I'm sorry.
1:32
- You left me half of it.
1:34
- [Theresa] You only get half luck.
1:35
- Yeah, I hope you got, uh, oh.
1:39
You left me another little piece too.
1:43
- I guess that was yours.
1:45
- [Theresa] It must have been.
1:49
give another quick little eyeball to these.
1:55
and smells even better.
1:58
All right, so this is a whole rotisserie
2:00
that has been taken off the bone.
2:06
And the next thing I'm gonna do
2:12
the chopped mozzarella cheese.
2:20
I might could stand a bigger bowl on this one, Theresa.
2:24
I think I'm just going to have to do it with my hands.
2:26
My hands are clean, y'all.
2:30
You know what, Theresa?
2:31
- [Theresa] You want another bowl?
2:32
Or you gonna take some out?
2:33
- No, I think I'm going to take some of that pasta out
2:37
because a little bit of pasta
2:38
goes a long way, you know?
2:44
I know when I make macaroni and cheese, you know,
2:52
tells you to cook like a whole box
2:56
for four to six people
2:59
and you never need that much.
3:01
So I've pulled a little bit out of it.
3:04
- [Theresa] Cari gave me a good tip
3:06
on the rotisserie chicken.
3:09
- [Theresa] If you buy it like a day ahead of time,
3:10
just to make sure that when you get it,
3:12
to pull it off when it's hot
3:14
so that you can get all the meat.
3:16
It's so much easier to peel while it's warm.
3:19
When you come straight from the grocery store.
3:23
I don't know if y'all heard Teresa,
3:24
but my niece Cari was here
3:30
and Cari gave Theresa this tip that
3:35
to pick your rotisserie chicken
3:38
while it's still warm from the oven
3:42
because it picks so much easier.
3:44
And that is the truth.
3:46
once you've put them in the refrigerator.
3:53
So the next thing we're going to add
3:55
is two cups of halved,
3:59
halved cherry tomatoes.
4:07
This is going to be so good.
4:10
As I take out more pasta
4:14
I want to have enough of the other stuff.
4:20
The next thing we're going to add
4:22
is a traditional Alfredo sauce.
4:29
And this is really, really good.
4:33
You could make your own,
4:35
but this works out very well.
4:39
So, and this is what the recipe calls for.
4:42
So that's what we're going to use
4:54
Slow and steady like that old tortoise.
5:03
And you would be amazed
5:04
at how good that Alfredo sauce is.
5:11
And it's great if you're in a pinch.
5:23
There's a little bit left in the top.
5:24
So I'm gonna get it all.
5:27
All right, now the next thing I'm going to add
5:28
is one cup of heavy cream.
5:49
Next, we're going to add a fourth of a cup
5:53
of chopped fresh basil
6:07
And then next a nice pod of garlic that's been minced.
6:14
Oh, did I flip it all over me?
6:27
Now here is the thing that you might want to
6:33
give it a double check
6:35
is red pepper flakes.
6:39
Because if you're feeding children this dish,
6:43
it can get a little warm
6:46
because we tell you to also
6:50
sprinkle some of that crushed red pepper on top.
6:54
So I would think that you would want to be,
7:00
I would definitely cut back on the pasta,
7:05
on the amount of pasta
7:13
that the recipe calls for.
7:27
That Alfredo sauce is going to give this
7:30
such a nice, nice flavor.
7:37
if I want to put the red pepper flakes in it or not
7:41
because Bobby and his family's under the weather.
7:45
And I have been running supper over to them every night.
7:54
While they're kind of under the weather.
8:02
maybe if I just put a little itty...
8:05
So our recipe in the magazine
8:07
calls for half a teaspoon of red pepper flakes.
8:10
I'm not going to put that many.
8:13
I'm just going to do a very, very little,
8:16
because I don't know who's going to be eating this.
8:21
Okay, so there we go.
8:24
Now we're going to put this in a greased 13x9x2 pan
8:31
and everything is done in it.
8:33
So all we have to do is kind of
8:37
cook it until like the cheese is melted
8:40
and things like that.
8:42
So it shouldn't take more than
8:50
Cause being in a 13x9 pan, it's-
8:53
Teresa, could you come give me a hand, please.
9:01
- [Theresa] Well you did need help, didn't you.
9:06
That's a lot of pasta.
9:10
Don't ever cook the whole.
9:14
- [Theresa] So how much would you say?
9:16
This is the whole package.
9:18
- That was, how many ounces was it?
9:22
- I'd use maybe 10 or 12.
9:25
So we're gonna cook this in the oven 350 degrees
9:33
Ooh, it's getting hot to my fingers Eddy,
9:37
I'm going to have to run.
9:42
caprese chicken pasta dish.
9:52
And I mentioned to you earlier,
9:56
that Bobby and his family is
10:01
and kind of under the weather.
10:03
So for the last couple of days,
10:06
I have brought supper
10:07
and set it by the back door,
10:08
just in case they might have something that's contagious.
10:16
putting a little of that crushed red pepper.
10:20
I see a piece right there and I hope...
10:36
And I don't think it will be too hot for the,
10:39
for the little ones.
10:41
That's delicious, y'all.
10:43
And somebody requested that I do that, right?
10:47
So I'm so glad you requested.
10:51
There's so many things that I've forgotten in my head,
10:53
you know, over the years.
10:59
cut back on the amount of the pasta.
11:02
Cause you don't want to have so much pasta that you,
11:06
the end dish is so dry, there's nothing to it.
11:10
So I'm glad you requested it
11:15
because it is good, good.
