Category: Casseroles

Casseroles · Chicken

Baked Chicken Salad

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I experimented today with an old favorite recipe. It turned out so good! Just a little more tasty than the old version, and wanted to pass it along.

2 cups cubed cooked chicken

2 cups chopped combination of celery, onion and carrot (I buy this in the frozen section in Kroger)

1 green bell pepper, chopped

Saute the celery, onion, carrot mixture along with the bell pepper in 2 tables butter and 2 tables olive oil until tender (about 15 min) over medium heat

In a large bowl, combine the chopped chicken with 1/2 cup mayo, 1 pt of sour cream, 1 can cream of celery soup. Add 2 teas garlic powder, 2 teas pepper, 1 teas Lawry’s seasoning salt, 1 tables dried parsley and 11/2 cup sliced toasted almonds.

Spread into a 1 1/2 to 2 quart casserole which has been sprayed with Pam. Sprinkle 3 cups potato chips which have been crushed, and 1/2 cup grated mild cheddar cheese on top. Bake at 350 degrees for about 25 to 30 mins. Yields: 6 to 8 servings *For our tea, I am brewing tea and stirring in a can of apricot nectar. Serve it cold over ice cubes which have been frozen with blueberries in the cubes. It makes a beautiful glass of tea.

I am serving this for a luncheon tomorrow, along with a fruit salad and the Asparagus Salad I posted a couple of days ago.  Sister Schubert rolls and butter and fresh strawberry pie to end our home Bible study. This is a simple, quick and wonderful lunch recipe.

Casseroles · Daily Thoughts

Noodle and Spinach Casserole

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Ok, I’m guilty, I have put off coming into the computer room to write. It is hot and our air conditoner broke, once again, and I don’t do anything but sit in front of the fan and eat 100 calorie packaged cookies. So in a single day, I consume about 1000 calories, but in 100 increments….so when most people are enjoying the summer and getting out and exercising and enjoying the sun, I am sitting inside, with the fan on my face, snacking on packaged cookies ,while in a recliner, which tells me that I have totally reached “ole geizer” age, oh yes, also, putting the timer on the microwave to let me know when Wheel of Fortune comes on.

Our kids came over last Wednesday night and when Wheel Of Fortune came on and we ask them to “let’s make a game of it and see who gets the puzzles first”, they all looked at us like we had lost our minds. Their response, “OM Gosh, you actually watch this? Don’t you relize that that makes you old?” They were ready to put us in a nursing home, but we beat them with our canes and they finally settled down. So…back to this recipe. I have been cleaning out magazines from the 1980’s that Randy tells me that I have got to get rid of ever since the day when he brought me one of the Southern Living Magazines and said, “Trixie (that is his pet name for me)…let’s try this new restaurant that says that they have the best fried catfish in town. It is even written up in this Southern Living.” When I took the magazine from him to look at which restaurant he was talking about, I looked at the front cover and discovered he was leafing through one from 1987…..so, hence the clean out. We called and that restaurant didn’t have a working number. So upon looking for the recipes in each magazine before throwing out, I came across this one that I had tried back in 2006 and remembered loving it. (Yes, I can still remember that far back). Here it is. It is simple, fast and delicious, and most importantly, it is semi-healthy (at least it doesn’t have a stick of butter floating on top.)

1 (8oz) package wide egg noodles

1 1/2 pound ground turkey

2 garlic cloves, minced

1/2 teas each salt and pepper

1 (26 oz) jar spaghetti sauce

1 teas italian seasoning

1 (10 0z) package frozen chopped spinach, thawed and drained

2 cups shredded monterey jack cheese

1 1/2 cups sour cream

1 large egg, lightly beaten

1 teas garlic salt

1 1/2 cups shredded parmesan cheese

Cook noodles according to package, drain and set aside.

Cook turkey and next 3 ingredients in a large skillet over medium heat, stirring until done and crumbly. Drain if needed and stir in spgahetti sauce and seasonings. Combine spinach and next 4 ingredients. Fold in noodles and spoon mixture into a greased 13 x 9 inch baking dish. Sprinkle with half of parmesan cheese. Top evenly with turkey mixture and remaining parmesan cheese. Bake at 350 for 30 min or until bubbly and golden.

Casseroles · Chicken · Meats

French Pot Pie

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Wow, the pie was so good and the ladies really loved it. So here it is:

One sheet of Pepperidge Farm Pastry dough

4 chicken breasts, cooked and chopped

1/2 onion, chopped

1 can of artichoke hearts, drained and rinsed and chopped into smaller pieces.

2 russet or new potatoes, peeled and chopped and cook before adding to mixture.

1 small jar of capers

2 tables lemon juice

1 stick (8 tables) butter

1/3 cup flour

1 can Campbells Cream of mushroom soup with garlic

1 8 oz container of sour cream

2 cups chicken broth

1 cup chopped mushrooms

1 teas each of  thyme, garlic powder, dill and pepper (a little salt as desired)

Saute onion and mushrooms in butter until done. Sprinkle the flour into this mixture and stir as to make a paste. (the mushrooms add liquid as they cook). When this thickens, add the chicken broth and stir continually to avoid lumps. Add the soup and seasonings and the water if needed. Cook for about 5 minutes or until blended and bubbling. Take off heat and add the sour cream and cooked potatoes. Stir well. Preheat oven to 400 degrees

Pour mixture into a casserole dish which has been sprayed with Pam.  When oven is ready, unfold one sheet of the phyllo dough and place on top of the mixture. Bake until dough on top is puffed and brown. This usually is about 30 minutes. Serve with a spring salad mix with cherry tomatoes and french bread.

Casseroles · Chicken · Meats

Two New Chicken Recipes that are easy and delish!!!!thank you Karen for sharing!

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Cheesy Chicken Cresents
 
1 3/4 cup cubed cooked chicken (or canned chicken)
1/2 cup shredded cheddar cheese
1 can cresent rolls
1 can cream of chicken soup
1 cup milk
 
in a bowl, combine chicken and 3 TBSP cheese.  seperate crescent rolls into 8 triangles.  Place about 3 TBSP of chicken mix on roll at wide end, roll up.  In a bowl, mix soup, milk, and remaining cheese.  Heat in microwave until it is smooth.  Pour into a 9X13 pan, place chicken rolls on top of soup mixture.  Bake at 375 20-25 minutes until golden brown.
 
Poppy Seed Chicken
 
2 sleeves ritz crackers, smooshed
1 stick butter, melted
3 TBSP poppy seeds
6 chicken breasts cooked and chopped (can use 8 chicken breasts if you want more meat)
1 can cream of chicken soup
8 oz sour cream
1/2 cup chicken broth
 
mix melted butter and crackers together, set aside.  mix chopped chicken, soup, sour cream, broth and poppy seeds together.  pour into a greased (Pam) 9X13 pan.  Top with cracker mixture.  Bake at 350 for 25 minutes or until hot and bubbly.

Casseroles

Scolloped Potatoes

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Several questions re: potatoes for Easter. A very easy way to make delicous scolloped potatoes is this:

4 baking or new red potatoes to equal 2 lbs, sliced

1 onion, sliced thin (if desired)

2   cups milk

2 cups shredded mild or sharp cheese, depending on your taste

Salt and pepper to taste

Parsley flakes

1 teas garlic powder

1 stick of butter

Spray a pyrex dish with Pam. Mix milk and seasonings (even parsley flakes) together. Put a layer of  potatoes in bottom of dish. Pour 1/3  of milk mixture over potatoes. Melt butter and pour about 1/3 cup over this layer.  Sprinkle 1/3 cup of the cheese. Repeat layers until you use all of the potatoes and milk mixture and butter mixture.  Bake, covered at 350 degrees for about 50 min. Uncover and  check for doneness. If done, sprinkle remaining cheese over top and bake an additional 10 minutes or until cheese is melted and bubbly. If potatoes need additional baking time, do not add the cheese until they are completely done. Then uncover and sprinkle cheese over top and bake until melted.  Remember the deeper the dish you are baking in, the longer it will take the potatoes to get done. If you are baking in a long shallow dish, they will cook in almost half the time listed here.

Casseroles · Daily Thoughts · Desserts · Meats · Salads

Snowy, Snowy Thursday

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I am still looking out the windows and just keep staring at the beautiful falling snow. This is one of the most beautiful days I have ever seen truly in my life. It has been snowing all day, and I just keep looking, afraid that it has stopped, but so far, it hasn’t. God seems so close when it is the gentle, quiet snow falling all around. It makes me so grateful for eyes to see and ears to hear the quietness of the snow as it continues to fall and decorate the ground.

This weather is to me, one of God’s great gifts to us. It makes me slow down and enjoy the fireplace, read a book or write a letter. On Tuesday of this week, a friend and I were invited to a friend of ours house for lunch. We had a great time and it was one of those days that we are always talking about having. Just lunch and laughter at someones home. Yes, you heard right. She fixed lunch, all homemade and it was delicious. I am posting two of the recipes which she fixed. The chicken salad and fruit salad, I have never had.  So am passing these on to you. They make the perfect lunch or dinner for company. It was just a wonderful relaxing time for the 3 of us. Rita, you outdid yourself and I thank you for taking the time and effort to make us feel so special. Next time, my house……you deserve a break! Thank you so much for the recipes. They were so good and know our friends will enjoy cooking them and eatting them…..so here they are:

Parfait Salad
 
First Layer
 
1 large package lime jello
2 cups boilng water
8 ice cubes
1 #2 can crushed pineapple (reserve 1 cup juice)
Make jello with boiling water and ice cubes. In a 11×7 pan or dish add and mix in crushed pineapple. Jell until firm.
 
Second Layer
Follow directions on one envelope of dream whip
add softened 8 oz. package cream cheese to “whipped” dream whip
Mix well
Spread over first layer. Chill
 
Third Layer
1 cup pineapple juice
3 tablespoons flour
3/4 cup sugar
3 beaten eggs
1 tablespoon lemon juice
Cook all ingredients until thick. Stirring constantly.  Cool. Spread over 2nd layer.
Can be made day ahead.
 
Chicken Casserole
3-31/2 pounds chicken breast (cooked)
1 stick butter
45 Ritz crackers
1 can cream of chicken soup
1  8 oz sour cream
Pull apart cooled cooked chicken. Layer on bottom of casserole dish. Mix soup and sour cream together.
Take half of the mixture and stir through the chicken.  Use the other half of mixture to spread over the chicken.
Melt the butter and crush the crackers into the butter and mix together.  Spread evenly over the chicken.
Bake 350 for 25 minutes
Beef · Casseroles

Texas Style Enchilada Casserole

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                                             Makes 6 servings                                                                             Bake for about 25 to 30 min at 400 degrees

1 pound ground turkey or chuck

½  medium onion, chopped

1( 4 oz.) can diced green chiles

12 (6”) corn tortillas, cut into 1” pieces

1(10 3/4 oz.) can cream of mushroom soup

1   (2 ¼ oz) can sliced ripe black olives

1 cup mild enchilada sauce

½ cup sour cream

1 (8oz) block sharp Cheddar cheese, shredded and divided

Toppings: shredded lettuce, diced tomato, avocado, finely chopped red onion

Cook first 3 ingredients in a large skillet over medium high heat, stirring until meat mixture is done. Drain well.

Place beef mixture in a large bowl. Stir in tortilla pieces and next 4 ingredients and 1 cup of the shredded cheese. Spoon mixture into a lightly greased 11×7 in. baking dish. Sprinkle evenly with remaining 1 cup cheese.

Bake at 400 degrees for about 25 minutes or until completely bubbly. Serve casserole with desired toppings.

*I added 1 small can green enchilada sauce to the grocery list. I then  poured this sauce over the bottom of the greased baking dish before spooning the casserole into the dish. It made it a little more “saucy” as I like a lot of sauce to dip  tortillas.

Casseroles · Chicken · Meats

Green Chile ChickenEnchiladas

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My goodness, I thought I had put this recipe on here a long time ago, but when a friend called me last night and ask me for the recipe and began to look, it wasn’t there. Now some of you might accuse me of not wanting to put it out there so you would continue to buy these casseroles from me, ha………but that is not so. Here is the very requested, very good, chicken enchiladas that so many of you have bought and wanted the recipe.

12 corn tortillas

1/2 cup oil

2 cups grated Monterrey Jack cheese (or sharp cheddar, which ever you prefer)

3/4 cup grated or finely chopped onion

1 stick butter

6 tables flour

2 cups chicken broth

1 cup sour cream

4 chicken breast, stewed and deboned and chopped

1 can (4 0z) chopped green chiles

1 teas garlic powder and salt and pepper to taste.

In a skillet, cook tortillas 5 seconds on each side in the oil to soften. Place 2 tables of cheese and 1 tables onion on each tortilla and roll up. Place all rolled up filled tortillas seam side down in a 9×13 pan which you have sprayed with Pam. (Or you can divide this recipe and make two 8×8’s and freeze for later). Melt butter in large skillet and blend in flour. Add broth and cook until thick. Stir in sour cream, chicken and chile peppers.  Add the garlic and salt and pepper. Cook until heated. Do not boil. Pour over tortillas in each pan. Sprinkle with remaining cheese. Either freeze at this point or bake at 350 preheated oven until throughly cooked and bubbly….about 30 min. If frozen, thaw completely and then bake accordingly.

Casseroles · Vegetables

Iowa Corn Casserole

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IOWA Corn Casserole

1 lb Bacon, diced
2 c Bread crumbs
1/4 c Minced onion
2 can Cream style corn (16.5 oz. ea.)

Wow, this is delicious! Although I don’t know how anything with bacon in it could not be. What a great and easy casserole to take to friends’ houses for dinner. This could be done so quickly and

In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour
1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard
all but 2 tablespoons of remaining drippings; saute onion and green pepper
until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish;
sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until bubbly
and heated through. Yield: 6-8 servings.
SOURCE: Dorothy Morgan, Cedar falls, IA, Country Magazine, Feb./Mar.93

Wow, this is delicious! Although I don’t know how anything with bacon in it could not be. What a great and easy casserole to take to friends’ houses for dinner. This could be done so quickly and with only 5 ingredients, you would probably have the ingredients on hand. Let me know when you try this…..

Casseroles

Potato Casserole

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Potato Casserole
 8-9 medium sized potatoes wash,don’t peel
One can cream of chicken soup
1 1/2 cup sour cream
1/4 cup butter (softened)
One 16 oz. package shredded mild cheddar cheese
Bread Crumbs
Dash of onion salt, salt, and pepper to taste
  
Cook potatoes whole and then peel them. Grate the cooked and cooled potatoes. Put into a 9×13 baking dish.
Mix soup, sour cream, butter,  onion salt, salt and pepper together.
Pour over the grated potatoes and mix together.
Put cheese evenly on top…sprinkle bread crumbs on top of cheese.
Bake at 300 degrees for 30 minutes.
Can be made the night before and cooked the next day. (Let it sit out for about 10 minutes before cooking after being in the fridge).