Another favorite from Christin!! This is SOO good!
INGREDIENTS:
1 whole fryer chicken cooked/deboned or 4 boneless/skinless chicken breasts cooked/shredded
1 bag Pepperidge Farms herb stuffing (cubes)
16oz container sour cream
1 (14.5 oz) can cream of chicken OR cream of celery
1 smalled diced onion
1 small bag frozen mixed veggies (green beans, corn, peas, carrots)
1 stick butter (melted) divided
DIRECTIONS:
Cook frozen veggies and onion in boiling water until tender. Don't over cook veggies! Melt 1/2 stick of butter and mix with 1/2 of the stuffing, spread on bottom of casserole dish (9x13). Shredd cooked chicken and spread over stuffing. Mix veggies/onion, sour cream, cream of chicken, pour over chicken. Melt other 1/2 stick of butter and mix with remaining stuffing and spread over top of dish. Use 1-2 cups of the chicken broth and pour over entire dish.
BAKE:
OVEN: 350
TIME: 25-30mins
This is so good and even better served with some mashed potatoes!!
Monday, February 27, 2012
Sausage and Egg Casserole
Great breakfast casserole! Assemble it the night before, refrigerate overnight, and pop it in the oven the next morning!
INGREDIENTS:
1lb ground pork
9 eggs
2 cups milk
1 1/2 tsp dry mustard
1 tsp salt
3 slices bread cubed
2 cups shredded cheese
pepper to taste
DIRECTIONS:
Cook pork and drain. Cover bottom of 9x13 casserole dish with pork. Sprinkle cubed bread all over. Mixed eggs, milk, dry mustard, salt and pepper together and pour over meat and bread. Sprinkle cheese all over the top. Cover with foil and refrigerate overnight.
BAKE:
OVEN: 350
TIME: 1 hour
INGREDIENTS:
1lb ground pork
9 eggs
2 cups milk
1 1/2 tsp dry mustard
1 tsp salt
3 slices bread cubed
2 cups shredded cheese
pepper to taste
DIRECTIONS:
Cook pork and drain. Cover bottom of 9x13 casserole dish with pork. Sprinkle cubed bread all over. Mixed eggs, milk, dry mustard, salt and pepper together and pour over meat and bread. Sprinkle cheese all over the top. Cover with foil and refrigerate overnight.
BAKE:
OVEN: 350
TIME: 1 hour
Taco Dip
This has got to be Chris' favorite dips!! The recipe comes from my best friend Christin, and it's a home run every time we have it!! Sometimes I will add black olives between the bean and meat layers. I also only put jalapenos on half when I make it for the entire family so that the kids don't get any in theirs!
INGREDIENTS:
16oz container sour cream
1lb ground beef (or venison)
1 (14.5oz) can re-fried beans
1 package taco seasoning
2 cups shredded cheddar (or fiesta blend)
1/2lb grated jalapeno cheese
sliced or diced jalapenos (optional)
4oz can black olives (optional)
DIRECTIONS:
Cook ground beef and drain. Add taco seasoning and stir. Spread meat in bottom of 9x13 casserole dish. If using olives spread them over meat. Spread re-fried beans over top of olives and meat. You can heat the beans on the stove or in microwavable bowl until they are softened up and easier to spread. Sprinkle jalapenos over beans...remember it doesn't take much! Next spread the sour cream then top with the cheeses!!
BAKE:
OVEN: 350
TIME: 40-45 until bubbling and cheese is melted!
Serve with tortilla chips!
ENJOY!
INGREDIENTS:
16oz container sour cream
1lb ground beef (or venison)
1 (14.5oz) can re-fried beans
1 package taco seasoning
2 cups shredded cheddar (or fiesta blend)
1/2lb grated jalapeno cheese
sliced or diced jalapenos (optional)
4oz can black olives (optional)
DIRECTIONS:
Cook ground beef and drain. Add taco seasoning and stir. Spread meat in bottom of 9x13 casserole dish. If using olives spread them over meat. Spread re-fried beans over top of olives and meat. You can heat the beans on the stove or in microwavable bowl until they are softened up and easier to spread. Sprinkle jalapenos over beans...remember it doesn't take much! Next spread the sour cream then top with the cheeses!!
BAKE:
OVEN: 350
TIME: 40-45 until bubbling and cheese is melted!
Serve with tortilla chips!
ENJOY!
Sunday, February 26, 2012
Chicken Noodle Soup
This is a very easy recipe for chicken noodle soup! I have never been a big fan of chicken noodle soup but last week, as my entire little family was recovering from a terrible bug, I made a batch of this and it was SOOO good! Hope you enjoy!
INGREDIENTS:
1 TBSP Butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5oz) cans chicken broth
1 (14.5oz) vegetable broth
1/2 lb chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper to taste
DIRECTIONS:
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, about 5-7 mins. Pour in chicken and vegetable broths and basil, oregano, carrots, and noodles. Salt and pepper as desired. Bring to a boil, then reduce heat and simmer 20 mins before serving!
Makes about 6 servings. Although I added a little more broth, chicken, and noodles to make a little more! Delish!!!
INGREDIENTS:
1 TBSP Butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5oz) cans chicken broth
1 (14.5oz) vegetable broth
1/2 lb chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper to taste
DIRECTIONS:
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, about 5-7 mins. Pour in chicken and vegetable broths and basil, oregano, carrots, and noodles. Salt and pepper as desired. Bring to a boil, then reduce heat and simmer 20 mins before serving!
Makes about 6 servings. Although I added a little more broth, chicken, and noodles to make a little more! Delish!!!
Monday, October 19, 2009
Cranberry Chicken (crockpot)
Cranberry Chicken (crockpot)
This is a family favorite! It's a great crockpot recipe with just a few ingredients and super easy! Great for the holidays when everyone seems to be enjoying cranberry sauce!
INGREDIENTS:
4-6 skinless/boneless chicken breast
1 can WHOLE cranberry sauce
1 package dry onion soup mix
8oz Catalina dressing
DIRECTIONS:
Cut up chicken into 1 inch cubes and place into slow cooker. Add remaining ingredients to slow cooker and stir together with chicken. Cook on low for 6-7 hours. This is great served with white rice and green beans or broccoli. Hope you enjoy!!
This is a family favorite! It's a great crockpot recipe with just a few ingredients and super easy! Great for the holidays when everyone seems to be enjoying cranberry sauce!
INGREDIENTS:
4-6 skinless/boneless chicken breast
1 can WHOLE cranberry sauce
1 package dry onion soup mix
8oz Catalina dressing
DIRECTIONS:
Cut up chicken into 1 inch cubes and place into slow cooker. Add remaining ingredients to slow cooker and stir together with chicken. Cook on low for 6-7 hours. This is great served with white rice and green beans or broccoli. Hope you enjoy!!
French Toast Casserole
This is the French Toast Casserole that I make and always get asked for the recipe! This is the original recipe, however, I usually double it because the single recipe doesn't go far enough! I refrigerate the leftovers and then pop it in the microwave. I hope you enjoy!!
INGREDIENTS (casserole):
4 oz day-old French or Italian bread cut into 3/4 -inch cubes (about 4 cups)
1/3 cup golden raisins (I always add more)
1 package (3oz) cream cheese, cut into 1/4 inch cubes
3 eggs
1 1/2 cups milk
1/2 cup maple-flavored (best) or regular pancake syrup
1tsp nutmeg
1tsp cinnamon
TOPPING:
2 tbsp sugar
1 tsp ground cinnamon
DIRECTIONS:
Grease 11x7 (9x13 for doubled recipe) baking dish with non-stick spray. Put bread cubes in dish in even layer. Sprinkle the raisins and cream cheese evenly over the bread.
In bowl, beat eggs on medium speed until they're well blended. Add the milk, syrup, vanilla, nutmeg, and cinnamon; mix well. Pour the mixture over the bread evenly then cover and refrigerate at least 4 hours, or for best results, overnight!
Preheat oven to 350 degrees. Mix together sugar and cinnamon and sprinkle evenly over casserole. Bake, uncovered, 40-45 minutes (doubled recipes may take up to an hour, just keep checking). Casserole is done when puffed, golden brown, and knife comes out clean when inserted into the center. Cut into squares, top with extra syrup or powdered sugar, and ENJOY!!!!
This is always a BIG BIG hit!!!
INGREDIENTS (casserole):
4 oz day-old French or Italian bread cut into 3/4 -inch cubes (about 4 cups)
1/3 cup golden raisins (I always add more)
1 package (3oz) cream cheese, cut into 1/4 inch cubes
3 eggs
1 1/2 cups milk
1/2 cup maple-flavored (best) or regular pancake syrup
1tsp nutmeg
1tsp cinnamon
TOPPING:
2 tbsp sugar
1 tsp ground cinnamon
DIRECTIONS:
Grease 11x7 (9x13 for doubled recipe) baking dish with non-stick spray. Put bread cubes in dish in even layer. Sprinkle the raisins and cream cheese evenly over the bread.
In bowl, beat eggs on medium speed until they're well blended. Add the milk, syrup, vanilla, nutmeg, and cinnamon; mix well. Pour the mixture over the bread evenly then cover and refrigerate at least 4 hours, or for best results, overnight!
Preheat oven to 350 degrees. Mix together sugar and cinnamon and sprinkle evenly over casserole. Bake, uncovered, 40-45 minutes (doubled recipes may take up to an hour, just keep checking). Casserole is done when puffed, golden brown, and knife comes out clean when inserted into the center. Cut into squares, top with extra syrup or powdered sugar, and ENJOY!!!!
This is always a BIG BIG hit!!!
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