This is going to be a lame, pictureless post for all of you, but I’m writing it down so I can remember to put it in my recipe binder.
I pinned a recipe for Chicken Cordon Bleu casserole and Sunday when we wanted chicken cordon bleu (but I didn’t want to do the work) I remembered the recipe. Looked it up: it was kind of complicated. I was looking for help in being…lazy. Googled, found a few more, but they all had substitutes for cream of chicken soup or fancy toppings. Blah.
We just pounded down some chicken breasts and put them in a baking dish. Topped with cheese (I had mozz, I’d use swiss if I had it). Topped with Canadian bacon since we didn’t have ‘real’ ham. Mixed up 1 can of cream of chicken soup and maybe a cup of sour cream, then poured about half or a bit more than half of that on top of the bacon. Then I had bread crumbs in the freezer. I melted a few tablespoons butter, and threw into that some dried onion, some of Paula Deen’s House Seasoning I had in a bag leftover from something else, and 2 cups of bread crumbs. Stir. Put that on top of the the sauce. Cover with foil. We baked it for an hour.
NEXT TIME: I’d leave off the bread crumbs until the last 20 minutes or so, they got a bit over-browned on the edges.
OH MY GOSH: I just had a thought: I bet that would be easy to do in the CROCK POT!! Boo ya.
My friend, Michelle, brought this over when Emerson was born. New favorite, also because we usually have all these ingredients on hand. SO GOOD. I made it last night, halved the ingredients and baked it in an 8″ square pan.
4 cups chicken breasts, cooked and diced or shredded (or if you like more meat, do that – 1 chicken breast per person)
28 oz green enchilada sauce
1-2 cans of cream of chicken soup (original recipe called for 1, if you like it more saucy, add 2)
1-2 cans (4 oz each) diced green chiles (depending on personal pref)
1/4 c chopped green onions
2 c shredded cheese
1 small bag corn tortillas
Mix enchilada sauce, cream of chicken soup, green chiles, and green onions. This is your sauce. You’ll layer everything in a casserole dish. First layer is tortillas – enough to cover the bottom of the pan, tear to fill in gaps. Second layer is half the chicken, third layer is half the sauce, fourth layer is half the cheese. Repeat.
Bake at 350 for 30 minutes or until warmed through.
They’re ugly, and they’re the guts of a taco on a nacho. They were dinner tonight.
We had taco meat, olives, tomatoes, corn, black beans, avocados, and nacho sauce (velveeta mixed with salsa and melted) over chips. Voila.
The kids devoured these, so…success.
- 1 small bag frozen corn
- 1 can black beans, drained and rinsed
- 2 large frozen boneless skinless chicken breasts
- 1 16-oz jar medium salsa (Medium salsa is a must, mild isn’t flavorful enough)
- 1 8 oz package of cream cheese
- tortilla chips
- Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.
- Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn)
- Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.
- Cook on high for 1 hour, and then on low for 4 hours.
- Shred chicken with forks and mix in cream cheese until melted and creamy.
- Serve with tortilla chips and add toppings to individual servings.
From Real Mom Kitchen.
How’s this for an old school casserole? I roasted a turkey this week and needed a casserole to dump some leftovers in. It’s quick and easy, and I was surprised it tasted so good!
2 – 10 oz packages frozen chopped broccoli
3-4 cups chopped, cooked chicken breast or turkey
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 cup mayo
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon adobo seasoning
2 1/2 – 3 cups shredded cheddar cheese
Defrost broccoli in the microwave, then comvine with the meat, soups, mayp, milk, lemon juice and adobo seasoning. Add half the cheese. Place in a 9X13 dish. Cook at 350 for about 35-40 minutes. Top with the rest of the cheese and bake for another 5 minutes.
Easy dinner I’m just putting out here to remind myself about. It’s really easy and most of the ingredients are normal pantry staples. We sauteed chicken breasts (or your can grill them), then I put a bit of Caesar Vinegratte on the warm chicken, after it was cooked, and topped with about a cup of halved cherry tomatoes and a handful of halved Kalamata Olives. I put the lid on the pan until the tomatoes and olives are warmed through, then toss in a handful of feta cheese, and a couple torn leaves of fresh basil on top. Serve with cous cous.
Easy one dish meal. It says that it serves 5, but we thought it was easily enough for 6 large servings.
Beef Taco Rice Skillet
1 lb lean ground beef
1 envelope taco seasoning (or 1 oz bulk taco seasoning)
1 ½ cups water
1 cup salsa
1 cup frozen corn
1 ½ cups uncooked instant rice
3/4 cup shredded taco-seasoned cheese
1 cup shredded lettuce
1 medium tomato, chopped
Cook beef until brown; drain. Stir in taco seasoning, water, salsa and corn. Heat to boiling, stir in rice. Boil 1 minute; remove from heat. Cover; let sit 8 minutes. Fluff mix with fork; sprinkle cheese. Cover; let stand 1-2 minutes or until cheese melts. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.