Chicken Fajita Casserole

Ingredients:

  • 1 rotisserie chicken
  • 1 cup diced onions
  • 1 cup diced peppers
  • 2 cans Ro*Tel fire roasted tomatoes
  • 8 ounces sour cream
  • 2 cups instant rice (Such as Minute Rice)
  • 1 can cream of chicken soup
  • 1 1/2 cups low sodium chicken  broth
  • 1 package of fajita seasoning
  • 8 ounces Mexican blend cheese

Directions:

  1. Shred the chicken into a bowl.
  2. Saute the onions and peppers in oil until softened.
  3. In a large bowl, combine onions, peppers, tomatoes, sour cream, rice, soup, broth, fajita seasoning and half of the cheese.
  4. Carefully fold in the chicken.
  5. Put in a greased 9×13 pan.
  6. Bake at 350 for 25 minutes.
  7. Take out of oven and sprinkle the remaining cheese over the casserole.
  8. Return to the oven and bake for another 5 minutes.
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Veal in Wine with Mushrooms

Ingredients:

  • 2 4 ounce cans mushrooms
  • 1/4 cup oil
  • 2 1/2 pounds veal, cut in 1 in cubes
  • 1/2 cup chopped onions
  • 2 cans cream of mushroom soup
  • 1 cup white wine
  • 1 teaspoon oregano
  • 1 cup sour cream

Directions:

  1. Drain mushrooms, reserving liquid and add enough water to make 1 cup.
  2. Heat oil in a heavy pot and saute veal until browned.
  3. Push the meat to the side and add onions, cooking until soft.
  4. Add mushroom liquid, mushroom soup 1/2 cup wine, oregano and salt and pepper to taste.
  5. Bring to a boil and cover and reduce heat.
  6. Simmer until the meat is tender, about 1 1/2 hours, stirring occasionally.
  7. Before serving add wine, mushrooms and sour cream.
  8. Heat through but do not boil.
  9. Serve with rice.

Source:  Marks family recipe

Hearty Bacon Potato Chowder

Ingredients:

  • 8 slices bacon cut in 1 inch pieces
  • 6 medium red potatoes cut in 1/2 in cubes (about 2 cups)
  • 1 cup chopped onion
  • 16 ounces sour cream
  • 2 1/2 cups whole milk
  • 2 cans cream of chicken soup
  • 1 8 ounce can of corn, drained

Directions:

  1. In a large pot, saute the bacon until crisp.
  2. Add the potatoes and onions.
  3. Stir occasionally until the potatoes are soft.
  4. Add the remaining ingredients and let simmer for another 10 minutes.
  5. Season as desired with salt and pepper.

Adapted from: Some random Land of Lakes (1987) subscription cookbook

Tuna Noodle Casserole

Ingredients:

  • 1 onion, diced
  • 1 cans cream of mushroom soup
  • 2 small cans mushrooms
  • 1 large foil pouch of tuna
  • 1 pound bow tie pasta

Directions:

  1. Cook pasta to al dente according to package directions.
  2. In a bowl, combine the remaining ingredients.
  3. Mix into the drained pasta.
  4. Put into a greased baking dish.
  5. Bake at 350 for about an hour or until heated through.

Source: Marks family recipe

Cheesy Chicken And Rice

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 large onion, chopped
  • 1 -8 ounce box Zatarain’s Yellow Rice Mix, cooked according to directions
  • 1 cup cheddar cheese
  • 1 – 10.5 ounce can cream of chicken soup
  • 1 -15 ounce can whole kernel corn, drained

Directions:

  1. Place chicken in bottom of slow cooker.
  2. Scatter chopped onion over top.
  3. Spoon cream soup over top of that.
  4. Cover and cook on low 7-8 hours or on high 3-4 hours.
  5. A few minutes before serving, add in cooked rice, corn, and cheese.
  6. Stir to combine.

Source: http://www.southernplate.com/2010/09/slow-cooker-cheesy-chicken-and-rice-the-downside-of-being-a-swan-princess.html

Chicken and Rice Casserole

Ingredients:

  • 2 tablespoons butter or vegetable oil
  • 1 medium onion, peeled and diced
  • 3 cups diced, cooked chicken
  • 2 (14 1/2-ounce) cans green beans, drained and rinsed
  • 1 (8-ounce) can water chestnuts, drained and chopped
  • 1 (4-ounce) jar pimentos
  • 1 (10 3/4-ounce) can condensed cream of celery soup
  • 1 cup mayonnaise
  • 1 (6-ounce) box long-grain wild rice, cooked according to package directions
  • 1 cup grated sharp Cheddar cheese

Directions:

  1. Preheat oven to 350 degrees F.
  2. Heat butter or oil in a small skillet over medium heat.
  3. Add onion and saute until translucent, about 5 minutes.
  4. Remove from heat and transfer to a large bowl.
  5. Add all remaining ingredients to bowl and mix together until thoroughly combined.
  6. Pour into a greased 3-quart casserole dish.
  7. Bake for 20 to 25 minutes or until bubbly.
  8. Let stand for a few minutes before serving.

Source: http://www.foodnetwork.com/recipes/paula-deen/chicken-and-rice-casserole-recipe2.html

Easy Cheesy Scalloped Potatoes

Ingredients:

  • 2 lbs yellow potatoes,
  • 1 can cream of mushroom, chicken or celery soup
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • black pepper to taste
  • 1 small onion, thinly sliced
  • 2 cups shredded sharp cheddar cheese

Directions:

  1. Preheat oven to 375.
  2. Wash potatoes and slice 1/4″ thick (no need to peel).
  3. Drop into boiling water for 5 minutes.
  4. During the last minute, add sliced onions to the water.
  5. Drain.
  6. Meanwhile, combine soup and milk in a bowl.
  7. Microwave until hot.
  8. Put a little bit of the soup mixture in the bottom of a greased 2qt casserole dish.
  9. Layer 1/2 of the potatoes, 1/2 of the soup mixture and 1/2 of the cheese.
  10. Repeat layers ending with cheese.
  11. Bake at 375 for 45 minutes or until hot and bubbly.

Source:  http://www.spendwithpennies.com/easy-cheesy-scalloped-potatoes-and-the-secret-to-getting-them-to-cook-quickly/

Ritzy Cheddar Baked Chicken

Ingredients:

  • 6 boneless, skinless chicken breasts
  • 2 full sleeves of Ritz crackers
  • kosher salt, black pepper, Italian seasoning
  • 1 cup sour cream
  • 4 cups sharp cheddar cheese, grated
  • 2 Tbsp dried parsley
  • 1/4 tsp dried dill
  • 2 tsp parsley
  • 1 tsp dill pickle juice (yep – from the jar)
  • 1 can cream of chicken soup
  • 2 Tbsp sour cream
  • 3 Tbsp butter

Directions:

  1. Crush your Ritz crackers in a large ziptop bag.
  2. Trim your chicken breasts of fat and season well.
  3. Dip chicken in the sour cream
  4. Then dip in the grated sharp cheddar cheese.
  5. Finally dip in the Ritz cracker crumbs with the added dried parsley.
  6. Place on a baking sheet.
  7. Bake at 400 for about 35 min or until internal digital thermometer reaches 160 degrees.
  8. Allow it to rest 5 minutes.
  9. Combine all the sauce ingredients (dill, parsley, soup, sour cream and butter) and stir until hot.
  10. Serve sauce over chicken.

Source:   http://menumusings.blogspot.com/2013/12/ritzy-cheddar-baked-chicken.html

Chicken Pasta Bake

Ingredients:

  • 1 1/2 cups short cut pasta
  • 1 1/2 cups frozen peas
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 tablespoons olive oil
  • 1 lb. boneless, skinless chicken, cubed
  • 1 can condensed cream of chicken soup
  • 1/2 teaspoon basil
  • Salt, pepper, garlic powder and onion powder to taste
  • 3/4 cup of mild cheddar, grated

Directions:

  1. Preheat oven to 350 degrees.
  2. Cook pasta and peas separately in lightly salted boiling water.
  3. Drain and set aside.
  4. In a large skillet, sauté over high heat the onion and celery in olive oil.
  5. Add chicken cubes and brown on all sides.
  6. Add the soup and seasonings.
  7. Mix well.
  8. Pour the pasta and peas into the pan and mix well.
  9. Spread in a large ovenproof dish and sprinkle with grated cheese.
  10. Bake for 20 minutes in the oven or until cheese is golden brown.

Source:  http://700daily.com/chicken-pasta-bake/

 

Chicken Cordon Bleu Casserole

Ingredients:

  • 2 lbs skinless chicken breasts, cut into bite-size chunks
  • dry breadcrumbs
  • 1/2 cup milk
  • 1 egg, mixed with the milk
  • 8 ounces of swiss cheese, cubed
  • 8 ounces ham, diced
  • 1 (10-3/4 ounce) can cream of chicken soup
  • 1 cup milk

Directions:

  1. Dip chicken into egg and milk mixture, then toss with the breadcrumbs, coating well.
  2. Brown in a little oil until golden.
  3. Place chicken in a baking dish and add cheese and ham.
  4. Mix soup with 1 cup of milk and pour over all.
  5. Bake at 350 for 30-35 minutes or until tender and bubbly.

Source: http://therecipereview.wordpress.com/2010/07/13/chicken-cordon-bleu-casserole/