Monday, August 22, 2011

Chicken Ham & Rice Casserole

Chicken, Ham & Rice Casserole:
1 cup cooked rice
1 cup cubed ham (cooked)
2 cups cubed chicken (cooked)
1 can cream of mushroom soup
1 cup sour cream (can use low fat)
1- 1 1/2 tbsp Worcestershire sauce
2-3 tbsp milk
1/2 cup grated cheddar cheese
1 cup bread crumbs

Combine all ingredients except the bread crumbs.  Spread in a 9x13 inch pan.  Top with bread crumbs.  You can either mix the bread crumbs with melted butter, or I just prefer to spray them with cooking spray after I've put them over the casserole.  Bake at 350* for 30 minutes.  Sometimes I mix in peas or broccoli as well.

We love this one!

Spinach Balls

I was leery at first since I am not a big fan of cooked spinach, but these were really yummy!  A great way to get your kids to eat some spinach :)  I got this recipe from my friend, Amanda.

Spinach Balls: 
2 cups herb-seasoned stuffing mix (or panko bread crumbs with some Italian seasoning mixed in)
1/2 cup grated parmesan cheese
1/4-1/2 cup minced onion
2 eggs
2 - 10oz packages frozen spinach - thawed and drained
1/2 tsp thyme
1 tsp salt (you can leave this out if you use the stuffing mix)
1/2 tsp garlic powder (or some fresh, minced garlic)
1/4 butter, melted

Combine stuffing, onion, cheese and seasonings.  Beat eggs well.  Mix together eggs, spinach and stuffing mixture.  Pour the melted butter over it; mix well.  Chill thoroughly.  Roll into 1 inch balls (or use a small ice cream scooper).

Bake at 350* for 15 minutes on parchment lined baking sheet. Super yummy!

Sunday, March 6, 2011

Chicken Enchilada Casserole

I usually shy away from casseroles like this, because they tend to be too dry as leftovers, but this one was good the night I made it and as leftovers!  I have modified the recipe quite a bit from the original one (HERE), their's was a bit labor intensive!

Chicken Enchilada Casserole
2-3 chicken breasts
1 4 oz can (or 4 oz fresh) green chiles
1/2 onion, chopped
3 garlic cloves, minced
salt & pepper

1/3 cup cream cheese, softened
1/2 tsp ground red pepper
1/2 tsp ground cumin
1 can corn kernels
1 14 oz can diced tomatoes

1 cup chicken broth
2/3 cup salsa verde
1/4 cup water
2 tbsp chopped pickled jalapenos (this just means the ones that come from a jar, not fresh ones)
9 (6-inch) corn tortillas (or tortilla chips, as I prefer)
1/2-1 cup shredded cheddar cheese

Put chicken breasts, green chile, onion and garlic in a crock pot.  Season chicken with salt & pepper.  Cook on low for 4 hours or on high for 2 hours.  When done, shred the chicken and mix the rest of the ingredients  except the tortillas and cheese.

Spread 1/3 of the chicken mixture on the bottom of the pan.  Add a layer of tortillas (or tortilla chips).  Repeat layers, ending with a layer chicken.  Sprinkle with cheddar cheese.  Bake at 425 for 15 minutes or until bubbly and lightly browned.

Saturday, March 5, 2011

Bacon, Ranch & Chicken Mac n Cheese

Yes, another Mac n Cheese dish!  I like this one because you don't have to bake it after you put it all together, saves time!

Got this out of the Cooking Light magazine - original recipe HERE (the picture is theirs not mine!)

8 oz uncooked elbow macaroni
3 slices bacon, chopped
8 oz chicken breast (about 2 breasts), cubed
1 tbsp butter or oil
1 tbsp flour
1 1/2 cups milk
1 can cream of mushroom soup
1 cup cheese (whatever you like)
2 tsp powdered ranch dressing mix
1/2 cup more cheese

Cook pasta according to package directions, omitting oil and salt.  Cook bacon over med-high heat.  Remove and drain on a paper towel, reserving drippings.  Cook chicken in bacon drippings about 6 minutes of until done.

Heat oil/butter in a saucepan over medium heat, add flour, cok 2 minutes, stirring constantly with a whisk.  Combine the milk and soup, gradually add to the pan.  Bring to a boil, cook 2 minutes on low heat, or until thick.  Remove from heat, let stand 4 minutes.  Add cheese & ranch dressing powder, stir until the cheese melts.  Stir in pasta & chicken. 

Preheat broiler, spoon mixture into a greased 8x8 pan.  Sprinkle with bacon and cheese.  Broil 3 minutes or until the cheese melts.

Tuesday, January 11, 2011

THE BEST Chicken Pot Pie Recipe

Well, the best I have ever had!

  • 1 tablespoon non-hydrogenated margarine
  • 1 small/med onion, chopped
  • 1/2 pound mushrooms, quartered (you may used canned)
  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
  • 1 tub Philadelphia Herb & Garlic Cream Cheese Spread OR use 8 oz of plain cream cheese and season with diced or roasted garlic and herbs of your choosing
  • 3/4 cup  chicken broth
  •   1.5 cups fresh or frozen peas and carrots OR 1/2 can of green beans and 1/2 can of carrots (use what you like)
  • 1 refrigerated ready-to-use pie crust
  • 1 egg, beaten


  1. Heat oven to 400 degrees F.
  2. Melt margarine in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook 8 to 10 min. or until lightly browned, stirring occasionally. Add chicken; cook and stir 5 min. or until done. You can season your chicken breasts any way you prefer.  Stir in cream cheese spread and broth; cook 3 min. or until cream cheese is completely melted. Stir in vegetables.
  3. Place bottom pie c rust in pie plate and brush with beaten egg.  Spoon mixture onto top of bottom pie crust.  Cover with top pie crust; gently press edge of crust onto other dish/side of dish to seal. Brush crust with remaining egg. Cut slits in crust to permit steam to escape. Cover pie crust with aluminum foil or an aluminum shield.
  4. Bake 25 to 30 min. or until crust is golden brown.  Remove foil or crust shield after 15 min.  Let rest for 5-10 minutes before serving.

Hint: If you don't have an aluminum pie crust shield, you need one pronto! I hate messing with covering my crust with foil.


Thursday, January 6, 2011

Devilish Chicken Tenders

You can do these with chicken legs if you prefer (that's the original recipe) but I just cut up chicken breasts into strips.

3 chicken breasts
1/4 cup sour cream or plain greek yogurt
1/4 cup dijon mustard
1 tbsp hot sauce (like Fred's Hot Sauce, or Louisiana Hot Sauce)
1 1/2 cups Panko bread crumbs
1 tsp italian seasoning
salt & pepper

Mix the chicken, sour cream, mustard, and hot sauce in a zip lock bag.  Let sit for 30 minutes (or longer).

Preheat the oven to 400 degrees, place the rack in the top third of the oven.   Mix the bread crumbs, italian seasoning, and salt & pepper in a large bowl.  Dredge the chicken pieces in the bread crumb mixture and place on a greased cookie sheet.  FYI - I prefer to use a cookie cooling rack on a cookie sheet (like this), that way the bottom of the chicken isn't mushy from the bread crumbs.  Spray the tops of the chicken pieces with Pam or drizzle with olive oil.

Bake for 20 minutes or until done.  Serve drizzled with ranch dressing if you like.

A few notes - the first time I made this I used regular bread crumbs.  I would HIGHLY recommend using Panko bread crumbs, you can get them in the Asian food section at the grocery store.  The texture was so much better.  Also, do not be nervous about using the entire tablespoon of hot sauce.  It feels like it's going to make the chicken too hot, but it doesn't at all and adds a good flavor.