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.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, March 13, 2014
Monday, March 17, 2008
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.
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.
Thursday, January 31, 2008
Vietnam Fried Rice
Tonight my props go out to Pat Ostetter Martin of Quang Ngai, Vietnam. I used her recipe from More-with-Less and I really enjoyed Fried Rice made by me for the first time! You must know Fried Rice always reminds me of the summer we went to Nepal. I ate a lot of Fried Rice to try and blot dahl out of my memory and I LOVE IT! So here's the recipe with my modifications:
Cook 1 c rice or have ready 3 c leftover rice (I used leftovers).
Heat in a large skillet:
4 T oil
Add:
1/2 lb. any cooked or raw meat cut into thin strips (I used leftover chicken)
1 onion, chopped (I used 1/2)
3 cloves garlic, minced (or 1 large spoonful from the jar)
1 t salt
1 t pepper
1 t sugar
1 T soy sauce
Stirfry until meat is hot, 1-2 minutes. (I sauted the onions first, we're not fans of uncooked onions).
Add:
3 c cooked rice
Stirfry 5 minutes. Add:
1 c leftover or frozen veggies (I used frozen peas and I peeled a carrot into the mix.)
Stir well into rice-meat mixture.
Just before serving make a hole in the middle and add:
2 eggs, beaten
Over medium heat stir carefully until eggs are cooked. Chop in small pieces and mix thoroughly. Serve piping hot.
Cook 1 c rice or have ready 3 c leftover rice (I used leftovers).
Heat in a large skillet:
4 T oil
Add:
1/2 lb. any cooked or raw meat cut into thin strips (I used leftover chicken)
1 onion, chopped (I used 1/2)
3 cloves garlic, minced (or 1 large spoonful from the jar)
1 t salt
1 t pepper
1 t sugar
1 T soy sauce
Stirfry until meat is hot, 1-2 minutes. (I sauted the onions first, we're not fans of uncooked onions).
Add:
3 c cooked rice
Stirfry 5 minutes. Add:
1 c leftover or frozen veggies (I used frozen peas and I peeled a carrot into the mix.)
Stir well into rice-meat mixture.
Just before serving make a hole in the middle and add:
2 eggs, beaten
Over medium heat stir carefully until eggs are cooked. Chop in small pieces and mix thoroughly. Serve piping hot.
Wednesday, January 16, 2008
This week so far
Monday: Roasted Chicken, green beans, & rolls
Tuesday: Pasta w/Marinara, Chicken (leftover from Mon.), & Parmesan
Tonight: Tacos, granted there are about 1,000,000 ways to make tacos, but tonight it was "what's left in the cupboad" tacos. Here's the version I did tonight:
Meat Mixture:
1 lb ground beef, cooked & crumbled. Add 1/2 jar of salsa, 1 can of beans (drained), 1 can of corn (drained), & 1 t salt; simmer 10-15 minutes. Add a smidge of water if all the liquid cooks down, you don't want it to be dry. This eliminates steps and dirty dishes. Plus you get your veggies in w/o having to think about a "side."
Spanish Rice:
3 T Butter
1 c white long grain rice
1 t chili powder
2 t cumin
2 t chicken soup base (0r bullion)
2 c water
Melt the butter, add rice and let it brown a bit. Then add everything else, let it come to a boil. Then cover and turn to simmer for 20 minutes.
Other Ingredients:
Corn tortillas, wrapped in towl and microwaved till hot
Cheedar Cheese, grated
Salsa
Olives
Sour Cream
Tuesday: Pasta w/Marinara, Chicken (leftover from Mon.), & Parmesan
Tonight: Tacos, granted there are about 1,000,000 ways to make tacos, but tonight it was "what's left in the cupboad" tacos. Here's the version I did tonight:
Meat Mixture:
1 lb ground beef, cooked & crumbled. Add 1/2 jar of salsa, 1 can of beans (drained), 1 can of corn (drained), & 1 t salt; simmer 10-15 minutes. Add a smidge of water if all the liquid cooks down, you don't want it to be dry. This eliminates steps and dirty dishes. Plus you get your veggies in w/o having to think about a "side."
Spanish Rice:
3 T Butter
1 c white long grain rice
1 t chili powder
2 t cumin
2 t chicken soup base (0r bullion)
2 c water
Melt the butter, add rice and let it brown a bit. Then add everything else, let it come to a boil. Then cover and turn to simmer for 20 minutes.
Other Ingredients:
Corn tortillas, wrapped in towl and microwaved till hot
Cheedar Cheese, grated
Salsa
Olives
Sour Cream
Thursday, August 25, 2005
CAROLA'S CHICKEN NOODLE SOUP
This is my easy version of Chicken Noodle Soup. I made it yesterday because my mom had come down with Vertigo ...again. I believe it can help cure you. Is this role reversal? I am now making soup for my mom when she it sick!! Ha HA
I have always loved the way the Mennonites made it. There was a certain flavor and I could never figure out what it was. Well about 15 years ago when we made a trip to Kansas for a Ensz reunion I finally learned the secret! It was Anise seed!!
4-5 Chicken Breasts (I use the boneless-skinless from Costco)
Put into a crock pot and fill to 3/4 full.
Add: 1 diced Onion
1/2 tsp. or less of Anise Seed Put into cheese cloth and tie up with twisty.
Optional: Shredded Carrots
1 - Tbls. dried parsley
Cook all day.
Remove chicken and shread.
Remove anise seed bag.
Return to chicken to pot.
Add 1-2 TBLS Chicken Soup Base (I get mine from Smart & Final....it's bright yellow)
Cook 1 - 1lb pkg Noodles. Add to chicken soup.
Add salt and pepper to taste! I use approx 1-2 tsp salt. 1/2 tsp pepper.
Also add more water if needed.... I usually do.
Set back and wait for the yum's, uhs and ahs!!
I have always loved the way the Mennonites made it. There was a certain flavor and I could never figure out what it was. Well about 15 years ago when we made a trip to Kansas for a Ensz reunion I finally learned the secret! It was Anise seed!!
4-5 Chicken Breasts (I use the boneless-skinless from Costco)
Put into a crock pot and fill to 3/4 full.
Add: 1 diced Onion
1/2 tsp. or less of Anise Seed Put into cheese cloth and tie up with twisty.
Optional: Shredded Carrots
1 - Tbls. dried parsley
Cook all day.
Remove chicken and shread.
Remove anise seed bag.
Return to chicken to pot.
Add 1-2 TBLS Chicken Soup Base (I get mine from Smart & Final....it's bright yellow)
Cook 1 - 1lb pkg Noodles. Add to chicken soup.
Add salt and pepper to taste! I use approx 1-2 tsp salt. 1/2 tsp pepper.
Also add more water if needed.... I usually do.
Set back and wait for the yum's, uhs and ahs!!
Friday, August 12, 2005
Grilled Chicken on the Cheap
Grilled Marinated Chicken
-Thighs ($.79/lb.) marinated in 1/2 c vinegar, 1/2 c oil, 5 t Montreal Chicken seasoning, 1 t Italian seasoning for 2 hours. Grilled till done, YUM!
Grilled Zucchini
-Sliced long way with oil, salt & pepper.
Wild Rice
-bulk from WinCo; cooked in chicken broth.
Cucumbers
-marinaded in 1/2 c sugar, 1/2 c vinegar, & 1-2 c water.
Watermelon
-Thighs ($.79/lb.) marinated in 1/2 c vinegar, 1/2 c oil, 5 t Montreal Chicken seasoning, 1 t Italian seasoning for 2 hours. Grilled till done, YUM!
Grilled Zucchini
-Sliced long way with oil, salt & pepper.
Wild Rice
-bulk from WinCo; cooked in chicken broth.
Cucumbers
-marinaded in 1/2 c sugar, 1/2 c vinegar, & 1-2 c water.
Watermelon
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