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Yesterday’s Food

by Permanent Posies on March 30, 2011

Y is for Yesterday’s food made into today’s awesome dinner.  Yea!  I made up a new recipe tonight and was delighted with the outcome.  I had some rice and spinach leftover from last night and I also had part of a rotisserie chicken.  This was so good that I would make it again so, I am giving you the recipe as if I had not made it with yesterday’s leftovers.


1 cup dry white rice
1 cup water
1 chicken bouillon cube
1 box Green Giant Frozen Spinach in Butter Sauce
1 1/2 red bell peppers
1 green bell pepper
1 can Campbell Golden Mushroom Soup
1 can Campbell Tomato Soup
1/3 cup chopped onion
1 large breast from a rotisserie chicken
4–6 slices of Borden Provolone Cheese
Garlic powder to taste
Tony Chacheres Creole Seasoning to taste

Cook the rice in the water and chicken bouillon.  Cook the spinach according to the directions on the box.


Mix the two together and add the onion and two soups.  (I borrowed my photos for the soup from the Campbell Soup website…..

tomato soup golden mushroom soup

Chop up the chicken breast and add this to the rice mixture.  Sprinkle with the garlic powder and Tony Chacheres until you like the flavor.


Split the bell peppers in half or thirds, cut out the seeds and lay in the bottom of a square baker, bowl side up.  I love to cook with Pampered Chef stoneware and I use their square baker almost nightly so, that is what I used.  Here is the photo from the website.

square baker P1050653

Put the rice, chicken and spinach mixture into the bell pepper bowls.  Cook at 350 for 45 minutes.  Take out and top with the cheese slices.  If you have cut the bell peppers into thirds, top each third with a slice of cheese (which is what I recommend).  If you only cut them in half, only use 1 slice per half.  Stick it back in the oven until the cheese is melted.  By the way, I only had 1 green bell pepper so I used the red as well.  That is the thing about changing things up to match your supplies.  I couldn’t decided which one I liked better.


I have missed my Alphabet Thursday group the last few weeks and so this week, I was determined to join them.  Hope you will hop on over and visit some of them for yourself.

Jenny Matlock

I may also be joining up with some other bloggers:

Prairie Story Recipe Swap Thursday
Miz Helen’s Full Plate Thursday
Ultimate Recipe Swap Thursday
Cooking Thursday
Pennywise Platter Thursday
Thursday Recipe Spree
Tasty Traditions
Look What I Made
It’s a Keeper Thursday
Mommy Cooks

Hookin’ Up With House of Hepworth
Thrilling Thursday Linky Party

Tip Day Thursday

Friday Potluck
Simply Sweet Home Friday’s Favorites
Food Fight Fridays
Food on Fridays
Friday Feasts
Foodie Friday
Food Trip Friday
Fat Camp Friday
Frugal Fridays
Fun with Food Friday
Grocery Cart Challenge Recipe Swap
Family Friendly Fridays
Tater Tots and Jello Weekend Wrap Up Party

{ 22 comments… read them below or add one }

Cindie Vaughan March 30, 2011 at 11:12 PM

Sounds delicious!!! I can almost smell it! Yummmmmmmmmmm

Pondside March 30, 2011 at 11:29 PM

That looks yummy – I don’t know that spice mix, but I’ll look for it.

jo March 31, 2011 at 12:21 AM

oh that does sound and look yummy!

jfb57 March 31, 2011 at 2:34 AM

Yummy! Thanks for this – great recipe!

JDaniel4's Mom March 31, 2011 at 6:58 AM

These look perfect for a cold and rainy day.

Miz Helen March 31, 2011 at 9:08 AM

Good Morning Susan,
I just love having recipes like this that can be quick and made from the pantry. This looks really good. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

Sue Anderson March 31, 2011 at 1:43 PM

What a creative cook you are! Looks yummy, too.


storybeader March 31, 2011 at 4:14 PM

what a great idea of mixing the two soup cans together. As you can tell, I’m not a cook! {:-Deb

Jenny Matlock March 31, 2011 at 5:45 PM

Wow. I would never, ever, ever have thought of putting spinach in stuffed peppers! This is a brilliant idea!

What a delicious link to Alphabe-Thursday this week.

A+ and my apologies for being so late in visiting.

Candace March 31, 2011 at 10:11 PM

I love love love stuffed peppers! I have never had them with chicken before but I know it was wonderful like that. With all of the ingredients that you used, it must have been. I want to make this soon. I love how you covered them with provolone cheese. Yum!

Spice Up Your Life March 31, 2011 at 10:40 PM

Looks so yummy!

Spice Up Your Life with beef and mushroom!

MommyLES April 1, 2011 at 7:59 AM

sounds great, better try it


xmaggiex April 1, 2011 at 9:31 AM

hiya, following from 5 mins for mom and following too x this receipe looks delish tfs , i would but those campbell soups just for their gorgeous iconic labels bu thats just me …or is it ??? any hoo hope you will stop by mine sometime too

Little Brick Ranch April 1, 2011 at 1:51 PM

This looks like some good down home cooking. Something to keep you nice and warm on the inside during this never ending winter!! If you get a sec, pop on over to Foodie Fridayand link up! Oh, and I found you on The Shabby Nest! :)

Jingle April 1, 2011 at 10:29 PM

it is yummy looking.

Vanessa April 2, 2011 at 8:02 PM

This looks absolutely delicious! Thanks for sharing!

Permanent Posies April 2, 2011 at 9:37 PM

Thanks Cindie. It did smell good…ha.

Cindy Adkins April 3, 2011 at 12:08 AM

Oh wow, this looks delicious!!! What a fantastic recipe! And also, it is so neat that you named your blog after your grandmother’s business…that is so sweet.

Tamona April 5, 2011 at 10:07 PM

Wow this looks so scrum-dilly-umptious!

karen April 6, 2011 at 3:23 PM

Where do I get this spice Tony Chacheres Creole Seasoning? I love mushrooms and I want to learn how to stuff them. Thanks for the recipe. Come link it uo to my new party goobyecityhellosuburbs

Nikki April 6, 2011 at 8:24 PM

Great dish! Thanks for sharing, I just love your site.

Gene April 16, 2011 at 2:39 PM

Wow! This looked so good! This is one of those times I wish we have an oven.

I am sorry for the super late blog-hopping. If you haven’t visited yet, here is my Food Trip Friday (April 1 issue) entry: Lunch at Chowking

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