What's your favorite pot luck main dish, no pork, affordable, serves 8?

I'd double it, Orchid. People eat a lot of this stuff.

Double would fill a 10 X 14 pan. I've taken this to pot lucks countless times and always with none left over.

 
Thanks Cathy, this just might be what I'll make. I doubt these

people are big eaters but John and I can always eat leftovers if there were any. I'm always happy about leftovers.

 
I don't think most of them are that Kosher. I think most just don't do pork.

And some don't worry about pork but I just don't do it if I'm going to share.

 
I was just organizing recipes to take to Kinko's to have yet another

cookbook bound and found King Ranch Chicken Casserole. I still haven't tried it but I know it's very popular with many here. This might be a good one to take. Right? Ang linked to a blog Homesick Texan and she has one called Slightly Fancy Pants King Ranch Chicken Casserole that doesn't use all the can soup. Has anyone tried it? It's the one I copied and I'm going to give it a try.

http://www.homesicktexan.com/2007/10/king-of-casseroles-king-ranch-chicken.html

 
I made the "scratch" King Ranch casserole for my bookclub night. it was great. I could easily make

it gluten free for some of our gals and do-ahead.

 
T&T REC==> Chihcken Artichoke Elegante--The combination of flavors & textures is a winner!

Chicken Artichoke Elegante
(from WINNERS Cookbook, by the Jr League of Indianapolis). Serves 6 to 8

1 (10-oz) pkg frozen chopped spinach, cooked & drained.
2 cups cooked, long grain white rice (may substitute brown rice)
1 egg, slightly beaten
4 Tablespoons (1/2 stick) butter or margarine, softened (and divided)
1 (14-1/2-oz) can artichoke hearts
1-1/2 cups diced cooked chicken
1-1/2 cups grated Monterey Jack cheese
1/2 pound fresh mushrooms, sliced
1/2 medium onion, chopped (optional)
2 Tablespoons all-purpose flour
1 clove garlic, crushed
1 teaspoon prepared mustard
Salt
Freshly ground pepper
1 cup whole milk

Grease a 9-inch pie plate. Squeeze spinach to remove all excess moisture. Combine spinach, rice and egg in medium-size bowl. Add 2 Tablespoons butter and mix well. Press into prepared pie plate, covering bottom and sides. Cover and chill for 30-60 minutes.

Drain artichokes and blot dry. Cut each into 2 or 3 pieces. Arrange over rice and spinach crust. Arrange chicken and cheese over artichokes.

Preheat oven to 350 degrees F.

Melt remaining 2 Tablespoons butter in medium-size skillet over low heat. Add mushrooms and onions; saute over medium heat until tender. Stir in flour, garlic, mustard and salt & pepper to taste. Add milk gradually. Cook until mixture thickens. Pour over pie. (At this point dish may be refrigerated.) Bake, uncovered, at 350 degrees for 45 minutes. NOTE: Bake for 1 hour if pie is chilled. Recipe may be doubled and placed in a 9x13-inch casserole. Serving Suggestion: A tomato aspic goes well with this dish.

Caryn's Notes: 1) I use a 10" pie plate. My 9" glass Pyrex pie plate was too small (maybe the recipe would work in a deep-dish 9" pie plate? Have never tried that size.) 2) I do not cook the spinach--just thaw and squeeze out as much water as I can. 3) I always use the onion! 4) I heat the milk before slowly stirring it into the roux. 5) If baking from a chilled state, watch carefully as the top can easily become too browned so you might want to cover with some foil at the end of the baking time if that starts to happen. 5) For a doubled recipe, I always use a 10x15" casserole dish.

 
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