MEXICAN CHICKEN CASSEROLE

MEXICAN CHICKEN CASSEROLE
 Carola Shehan
  (This is a easy and very popular casserole. It was a favorite of my kids and is still a favorite when ever I make it. You can’t go wrong with this!!)

 1 LB  Jack cheese - grated
 1 can cream of mushroom soup
 1 can cream of chicken soup
 1 cup milk
 1 can Ortega diced green chilies
 1 can Ortega chili salsa
 1 chopped medium onion (optional)
 1 dozen corn tortillas 4-6 chicken breasts (cooked & shredded) I boil them in water with salt and garlic. 

Combine soups, milk, onion, chilies, and  salsa together and heat for about 10 minutes. Layer in a buttered 9 x 13 casserole starting with 6 corn tortillas (broken into small pieces), then sauce, chicken, sauce and then cheese. Then repeat, ending with cheese.
 Bake in 1 hour at 350 degrees.

Some great side dishes: Refried beans &/or Mexican rice. I have two great recipes for both. Let me know if you would like me to post them.

Pepper Steak

Pepper Steak
Carola Shehan ~ Feb 2008

1 lb. Round Steak - ½ thick
1 TBLS. paprika
1 TBLS. Butter
2 cloves garlic
1½ cup beef broth
1 cup green onions
2 green bell peppers – cut in strips
2 TBLS. Cornstarch
¼ cup water
¼ cup soy sauce

Pound steak ¼” thickness. Cut in ¼” wide strips.
Sprinkle with paprika and let stand.
In large skillet brown meat in butter.
Add garlic, broth. Cover, simmer 30 minutes.
Stir in onions, green peppers. Cover and cook 5 minutes.
Blend water & cornstarch, soy sauce. Cook until thick. About 2 minutes. Serve over rice.

Pilaf - Mom's (Carola's) version

Pilaf

Carola Shehan

1 cup Vermicelli (break into small pieces)

1 cup uncooked long grain rice

1/4 cup butter

3 cups chicken broth (or 3 cups water and 3 bouillon cubes)

½ - 1 teaspoon salt

 

Melt butter in pan. Add Vermicelli (broken into small pieces) and brown. Add rice and broth. Stir until thoroughly mixed. Cover with a tight lid and simmer without stirring, until all moisture is absorbed (approximately 15 minutes). Do not lift cover or stir. Remove pan from heat. Stir and it’s ready to serve.

 Serves 4-6

 Feel free to kick it up a notch………add garlic (fresh or powdered), pepper, or diced bell pepper.

 

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Parmesan Crusted Chicken

Parmesan Crusted Chicken

Carola Shehan ~ 2014

(got this recipe from Best Foods. First time I made it my granddaughter, Megan was very skeptical of mayo on chicken?!  No way!.  Boy was she surprised! She loved it! Very juicy)

½ cup Mayonnaise

¼ cup Parmesan cheese

4 chicken breast halves

4 TBLS. Italian Seasoned bread crumbs

Combine mayo with cheese.

Arrange chicken on baking sheet.

Tope with mayonnaise mixture.

Sprinkle with bread crumbs.

Bake 20 minutes at 425°

 I never buy Italian seasoned bread crumbs.  I make my own bread crumbs. I take unused or stale bread and put thru the blender. I keep them in the freezer. Take out what you need.  Add some Italian seasoning and there you go!

Goes great with Pilaf and a green salad. Quick and easy dinner.

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St. Patrick's Delight

Guinness Pie!

Made it Saturday night... a bit labor intensive (if there's more than 2 pans it's a big deal to me), but the result is wonderful!

Rice Pilaf

1 c long grain rice
1/4 c vermicelli, broken into small pieces
1/4 c butter
2 1/4 c water
2 t chicken bullion
1 bay leaf
salt & pepper to taste

Melt butter in a pan. Add vermicelli and brown on medium heat. Add rice and brown a bit more. Add water, bullion, bay leaf, and a couple of shakes of salt & pepper. Bring to boil. Cover and simmer for 20 minutes or according to rice package directions or until all the water is absorbed.

This is a great side with any meat, chicken or fish entrée. My mom also likes to add diced bell peppers or mushrooms before cooking to add another flavor dimension.

Now you don't have to buy a box with a mystery flavor packet and a piddly amount of rice again! Enjoy!
Printable Recipe

Chicken Spinach Alfredo

2 chicken breast (from Costco)
1 t minced garlic
olive oil
seasoning for chicken
2-3 c milk
2 t chicken bullion
3-4 large handfuls of fresh spinach (I use the prewashed, bagged kind)
1/4-1/2 c Parmesan cheese (I use the shaky kind)
2 T corn starch mixed in 1/4 c cold water
pasta cooked according to directions

Heat large (12 inch) saute pan to med. high and add oil & garlic & frozen chicken breast (yes, frozen! On the bag there are directions and they really work). Cover with lid. Check after 15 minutes, add generous amount seasoning (I used lemon pepper this time) and turn chicken and cook 15 more minute or until juice runs clear. While chicken is cooking put water on to boil and add pasta when you start your sauce. When chicken is done remove from pan. there should be juices & seasoning in the bottom of the pan (yum), add milk & bullion. Stir well till bullion dissolves and get the good stuff stuck on the bottom mixed in to your sauce. Next grab handfuls of spinach and tear them into small pieces before you stir them in. Add Parmesan, stir to melt. Chop chicken into small bit size pieces and throw it in. When sauce is boiling add water with cornstarch and stir immediately, it will thicken fast! Pasta should be done about this time so drain it and put it in a pretty serving dish, then dump your chicken spinach on top. Serve with veggies, french bread or salad. Ta da! Delicious meal with a lot less calories!
Feeds 2 adults & 2 children plus 2 lunches for the hubby.

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Steak 'n Potato Supper

We just purchased a 1/4 a beef (100 lbs) and I hit my mom up for recipes. We receive some cuts of meat that I'm not familar with but my mom is... she even hit Grandma up for an oldie but goodie. These recipes would be more in the "down home comfort food" category (aka we're going to fry it). I'm making the chicken that has no poultry tonight w/ mashed potatoes, gravy & whatever veggie we have in the freezer.





Steak 'n Potato Supper

From Grandma Ardis (Pharis)

1-1/2 lbs. round steak 1/2 in. thick
1/4 c. flour
2 tsp. salt & 1/4 tsp. pepper
1 can beef broth
4 med. potatoes, cut in 1/4 inch slices
2 med. onions, sliced thinly
Cut steak in serving-size pieces. Combine flour, salt and pepper; coat the meat. In skillet, brown the meat slowly in hot fat--this should take 20-30 minutes. Add a little water if needed.Place potato and onion slices over meat. Season vegetables with salt and pepper. Add the beef broth.Cook slowly about 35 minutes longer or until potatoes are done. (Add chopped parsley if desired) I like to use an electric skillet.

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