This is a favorite of my sisters! Hope you enjoy!
4 chicken breasts
2 cans cream of chicken soup or 1 large family size can.
1 carton sour cream, 16 oz
1 roll Ritz crackers, crushed
2 Tbsp poppy seed
1 stick margarine, melted
Salt and pepper to taste
Boil chicken with salt and pepper. When chicken is done, debone and cut into bite-size pieces. Mix soup, poppy seed and sour cream well. Pour mixture over chicken and mix. Pour crushed crackers on top of chicken mixture. Drizzle margarine over crackers. Bake 30 minutes at 350 degrees.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Saturday, September 20, 2008
Chicken Spaghetti
This is a favorite dish of mine. It is very filling and "comfort food" at its finest! I like this dish because it is very versatile, I'm going to put the full recipe as I received it but I have made it before without the peas, pimento or bell peppers, so if you do not like these items then you can leave them out!
INGREDIENT LIST:
4 chicken breasts (I have found that you get a better flavor with the chicken if you buy the chicken on the bone)
1-2 bell peppers, chopped finely
1-2 onions, depending on your taste, chopped finely
1 large can English peas
1 small jar pimento
1 can Ro-tel tomatoes (this dish has a kick to it but it you want to kick it up even more you can add the hotter variety of Ro-Tel)
1 package spaghetti noodles, 16 oz.
One large box Velveeta cheese
Salt and pepper to taste
1. Boil chicken with salt and pepper. After chicken is cooked debone and cut into bite size pieces.
2. At the same time the chicken is cooking, boil spaghetti noodles, onions and bell pepper until pasta is done.
3. When pasta is almost done, melt cheese in microwave. When cheese is melted, (it is okay if cheese is a little lumpy) add Ro-Tel (with the juice), pimento and English peas to the cheese. After pasta is done, drain all water and add cheese mixture to noodles. Mix well. Add chicken.
4. Pour into large casserole dish, mix well and bake in oven at 350 degrees for 25-30 minutes or until bubbly.
INGREDIENT LIST:
4 chicken breasts (I have found that you get a better flavor with the chicken if you buy the chicken on the bone)
1-2 bell peppers, chopped finely
1-2 onions, depending on your taste, chopped finely
1 large can English peas
1 small jar pimento
1 can Ro-tel tomatoes (this dish has a kick to it but it you want to kick it up even more you can add the hotter variety of Ro-Tel)
1 package spaghetti noodles, 16 oz.
One large box Velveeta cheese
Salt and pepper to taste
1. Boil chicken with salt and pepper. After chicken is cooked debone and cut into bite size pieces.
2. At the same time the chicken is cooking, boil spaghetti noodles, onions and bell pepper until pasta is done.
3. When pasta is almost done, melt cheese in microwave. When cheese is melted, (it is okay if cheese is a little lumpy) add Ro-Tel (with the juice), pimento and English peas to the cheese. After pasta is done, drain all water and add cheese mixture to noodles. Mix well. Add chicken.
4. Pour into large casserole dish, mix well and bake in oven at 350 degrees for 25-30 minutes or until bubbly.
Thursday, September 18, 2008
Cheesy Broccoli Rice Casserole
1 can of cheddar cheese
1 can of cream of mushroom (or cream of broccoli)
2 cups cooked rice
1/2 bag of frozen chopped broccoli (cooked)
1/2 cup of milk
1 cup of cooked diced chicken or Quorn chik'n tenders
1 tsp crushed garlic
1 tsp soy sauce (optional)
1/4 tsp pepper
2 cups shredded cheddar
Preheat oven to 350. Mix all the ingredients except shredded cheddar together in a bowl and place in a lightly greased casserole dish. Bake for 25 mins, top with cheddar, bake another 10-15 mins until cheese is melted and casserole is bubbly.
*Thanks to Joyce for helping me tweak and correct this recipe!*
1 can of cream of mushroom (or cream of broccoli)
2 cups cooked rice
1/2 bag of frozen chopped broccoli (cooked)
1/2 cup of milk
1 cup of cooked diced chicken or Quorn chik'n tenders
1 tsp crushed garlic
1 tsp soy sauce (optional)
1/4 tsp pepper
2 cups shredded cheddar
Preheat oven to 350. Mix all the ingredients except shredded cheddar together in a bowl and place in a lightly greased casserole dish. Bake for 25 mins, top with cheddar, bake another 10-15 mins until cheese is melted and casserole is bubbly.
*Thanks to Joyce for helping me tweak and correct this recipe!*
Friday, September 12, 2008
Cheesy Potato Casserole Supreme
I got this recipe from a Betty Crocker cookbook and put my own spin on it. It was REALLY good. One of the household members described it as "cheesy potatoes in awesomeness". It originally calls for 1 can of cream of chicken soup but I replaced it with 1 can of cheddar cheese sauce. And I also added chopped Quorn Chik'n Tenders.
Prep: 15 min; Bake: 50 min
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (10 3/4-ounce) can cheddar cheese sauce
1 (8-ounce) container sour cream
1/2 cup milk
1/4 teaspoon pepper
1 (30-ounce) package frozen shredded hash brown potatoes (I used O'brien potatoes)
8 medium green onions, sliced (1/2 cup) (I omitted the green onions since I used the O'brien potatoes)
1 cup shredded cheddar cheese (4 ounces)
1 1/2 cup of diced cooked chicken or Quorn Chik'n Tenders (optional)
Heat oven to 350°. Grease rectangular baking dish, 13 x 9 x 2 inches. Mix soups, sour cream, milk and pepper in very large bowl. Stir in potatoes and onions. Spoon into baking dish. Bake uncovered 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes or until golden brown on top and bubbly around edges.
Notes: You could also add chopped broccoli or carrots or other veggies to sneak veggies into your kids' dinner. I would recommend making this with frozen O'Brien potatoes since it has onions and bell peppers already added. It adds great flavor and color to the dish and saves you an extra step!
NUTRITION FACTS: 1 Serving:; Calories 325 (Calories from Fat 135); Fat 15g (Saturated 8g); Cholesterol 40mg; Sodium 1,060mg; Carbohydrate 39g (Dietary Fiber 3g); Protein 9g % DAILY VALUE:; Vitamin A 10%; Vitamin C 10%; Calcium 16%; Iron 6% DIET EXCHANGES:; 2 Starch; 2 Vegetable; 3 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Prep: 15 min; Bake: 50 min
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (10 3/4-ounce) can cheddar cheese sauce
1 (8-ounce) container sour cream
1/2 cup milk
1/4 teaspoon pepper
1 (30-ounce) package frozen shredded hash brown potatoes (I used O'brien potatoes)
8 medium green onions, sliced (1/2 cup) (I omitted the green onions since I used the O'brien potatoes)
1 cup shredded cheddar cheese (4 ounces)
1 1/2 cup of diced cooked chicken or Quorn Chik'n Tenders (optional)
Heat oven to 350°. Grease rectangular baking dish, 13 x 9 x 2 inches. Mix soups, sour cream, milk and pepper in very large bowl. Stir in potatoes and onions. Spoon into baking dish. Bake uncovered 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes or until golden brown on top and bubbly around edges.
Notes: You could also add chopped broccoli or carrots or other veggies to sneak veggies into your kids' dinner. I would recommend making this with frozen O'Brien potatoes since it has onions and bell peppers already added. It adds great flavor and color to the dish and saves you an extra step!
NUTRITION FACTS: 1 Serving:; Calories 325 (Calories from Fat 135); Fat 15g (Saturated 8g); Cholesterol 40mg; Sodium 1,060mg; Carbohydrate 39g (Dietary Fiber 3g); Protein 9g % DAILY VALUE:; Vitamin A 10%; Vitamin C 10%; Calcium 16%; Iron 6% DIET EXCHANGES:; 2 Starch; 2 Vegetable; 3 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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