Sandy's Mexican Chicken

Sandy’s Mexican Chicken
Deanna Estes
From: Crock-Pot, 5 Ingredients or Less Cookbook

2 to 4 chicken breasts
1 medium onion, chopped
1 can (10 ¾ oz) condensed
Cream of chicken soup -- undiluted
1 can (10 oz) Mexican-style Diced tomatoes*
with green chiles -- undrained
1/2 lb Velveeta, cubed

1. Place chicken, onion, soup and tomatoes with chiles in Crock-pot.
Cover; cook on LOW 6 to 8 hrs OR on HIGH 4 hrs.

2. Break up chicken into pieces. Add Velveeta
Cook on HIGH until melted.

Serve over spaghetti

* I substitute:
1 can “Mexican Recipe” Stewed Tomatoes
with jalapenos, garlic and cumin -- drained
(Pureed in mini food processor)
1 small can green chilies (undrained)

Tuna Noodles Romanoff

Tuna Noodles Romanoff
Deanna Estes
From: Cleora’s Kitchens cookbook

8 oz. Noodles
2 T. butter
1 can of tuna (or 2, depending on your taste)
1 cup cottage cheese, small curd – Blend in mini food processor if you like a smoother texture
3/4 to 1 cup sour cream
1/2 cup parmesan cheese
1/2 teas salt
1 teas Worcestershire sauce
Onion powder to taste

Cook noodles in a 3 qt Corning dish. While the noodles are cooking, mix together the sour cream, cottage cheese, salt, Worcestershire and onion powder. Drain noodles, stir in butter, cottage cheese mixture and parmesan and then add tuna. Sprinkle chives on top and crumbled crackers. Bake in 400 deg oven for about 10 minutes or until crackers are golden brown.

We like canned biscuits with this casserole so I just put the casserole in the oven at the same temp as the biscuits and bake until the biscuits are done.

Corn Casserole

Corn Casserole
Mary Lawrence - Kaitlyn's 1st grade teacher-Sherry Clemens gave this recipe to me

1 stick butter (softened)
8oz sour cream
1 can cream of corn
1 can kernel corn (do not drain)
1 box Jiffy cornbread muffin mix
2 cups grated cheddar cheese

Mix all ingredients except cheese with mixer until blended. Pour into greased 9X113 pan. Bake @ 350 for 10 minutes. Take out and sprinkle 2 cups cheese on entire dish. Bake @ 350 for 40 minutes until cheese is browned.

Take Your Pick October!

Hey Girls, it's that time! October's category is here!

Are you ready?

Crock pot Dishes

or

Fall Favorite

That's right, this month is an either/or both month! You can choose which you want to submit or submit both if you're up for it! Fall is here! It is in the 60's right now in the afternoon...woo-hoo! So if there's a wonderful Fall favorite that your family loves, please submit. It can be anything from homemade bread, dessert, snack, a main dish, whatever. Just label it "Fall Favorite".

Also, this is crock pot month. I am sure most of us are crazy about crock pot dishes. They are generally so easy, take stress off of dinner hour, and taste delicious! So submit your best crock pot recipes and let us all enjoy!

Okay Girls, start sending. Also, a quick note about September. I didn't send out an email reminder, and we didn't get as many recipes this month as we did in August. Hopefully, everyone is checking the blog for new recipes and to see what the new categories are. If necessary, I will send out a reminder for October and also encourage everyone to check the blog each month.

Thanks for the recipes! I appreciate your participation! It is a fun way to get some great new dishes!

Happy Fall!

Sausage Cream Cheese Casserole

Sausage Cream Cheese Casserole
Jennifer Estes (This came from someone my husband worked with...it is yummy!)

1 can crescent rolls
1 roll of sausage (we use Hot)
1 package cream cheese (8 oz.)

Preheat oven to 375. Take half of the crescent rolls and line the bottom of an 8X8 casserole dish.
Crumble and brown sausage until cooked completely.
Add cream cheese to sausage and blend completely.
Spoon sausage and cream cheese mixture over crescent rolls in casserole dish and spread evenly. Place remaining rolls on the top of the sausage and cream cheese mixture.
Bake 20-25 minutes or until golden brown.

Ham and Rice Casserole

HAM AND RICE CASSEROLE (from my friend Laura Dickinson)
Laurel Holler

1 package of pre-cooked & pre-cubed Ham
2 boxes of long grain wild rice (Uncle Bens or Zataran's is good), cooked
1 large bag of frozen chopped broccoli pieces, thawed (or not)
2 cups of Monterey Jack Cheese (or a blend with some Jack in it)
1.5 cups of skim milk
lots of pepper
5 tablespoons of green onions chopped (I use the whole onion & lots of it)
Parmesan Cheese (optional)

Combine all ingredients (except parmesan) into a large baking dishes. Bake at 350 for 30-40 minutes. Sprinkle with Parmesan if desired.

Ground Beef Casserole

Ground Beef Casserole
Cassie Cathey (from my friend Lisa Espenshade)

She brought me this after I had Avery - it is very good.

1 onion
1 green pepper
2 pd. of Ground beef
1 pkg. of egg noodles
1 can of tomato sauce
1 can of cream of mushroom
4 to 6 oz of Velveeta
Shredded Cheddar Cheese

Chop onion and green pepper. Put in pan with ground beef and cook until meat is done and vegs. tender.
While this is cooking, cook the egg noodles. While egg noodles cooking, in a saucepan add the tomato sauce, cream of mushroom soup and velveeta until cheese is melted.
Drain noodles and then add to meat mixture. Then add cheese mixture. Stir and put in a casserole dish and sprinkle with cheddar cheese. Bake long enough for cheese to melt.

Breakfast Casserole

Breakfast Casserole
From Sarah Lauren Wade

1 can of crescent rolls
1 tube of sausage
6 eggs
2 cups of shredded cheese
1 cup of milk
salt to taste
pepper to taste

Preheat oven to 375 degrees. Spread crescent rolls out in 13x9 dish. Brown sausage and pour on top of crescent rolls. Mix eggs, cheese, milk, salt, and pepper together in separate bowl and pour on top of sausage. Cook for 25-30 minutes.

This recipe is from my mother.

Potato and Corn Casserole

Potato and Corn Casserole
Recipe by Kelly Wilkinson

½ small yellow onion, diced
1 clove garlic, minced
2 Large Russet Potatoes, diced
1 can Ro-Tel
2 cans Whole Kernel Corn
1 can Cream of Chicken Soup
¾ c. shredded Colby Jack Cheese
½ c. sour cream
½ c. mayonnaise
¼ tsp. cumin
¼ tsp. cilantro
1 egg, beaten

Combine all ingredients in a large mixing bowl. Bake at 350 degrees in a 13X9 baking dish for 45-60 minutes or until potatoes are soft.

Potato Casserole

Potato Casserole
From Crystal Hoskins

20 oz hashbrowns thawed

1 stick butter melted

1 tsp of salt and 1 tsp pepper

8 oz sour cream

2 Cups grated cheddar

1 Cup cream of chicken soup

2 Cups crushed corn flakes

Combine all except corn flakes in a bowl and mix well. Pour into a greased 9 x 13 dish and top with crushed corn flakes. Bake at 350 for 45 minutes

Chicken-Rice Casserole

Chicken-Rice Casserole
Kristin Groves

This is my dad's recipe. It was our chicken soup when we were sick as children and has stayed with us into adulthood as a favorite. Its other redeeming factor is that my 2-year-old will eat it without complaint. I am sure it came from some book, but he may have modified it in his many years of making it. Here is the most current variation:

2 chicken breasts, halved and cubed
1 small onion
1/2 cup celery
1/4-1/2 cup mushrooms
1 can cream of mushroom soup
1 cup shredded cheddar cheese
2 1/2 soup cans instant rice

Cook chicken, onion, mushroom and celery in about 2 cans of water until the vegetables are tender.Add the cream of mushroom soup and heat to a boil. Add the instant rice, stir, and transfer to a casserole dish with a lid. Top with lid and microwave on med-high for 6 minutes. Top with shredded cheese and replace lid until
cheese melts.

Salt and pepper to taste.

Lightened King Ranch Chicken Casserole

Lightened King Ranch Chicken Casserole
Yield: Makes 8 to 10 servings
(Sent by Holly Anzalone...from find.myrecipes.com; from Southern Living)

Ingredients
1 (4 1/2- to 5-lb. ) whole chicken
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp. salt
1 tablespoon butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated 2% reduced-fat sharp Cheddar cheese
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Preparation
1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.

2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.

3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

5. Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.

*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

Note: For testing purposes only, we used Cracker Barrel 2% Milk Natural Sharp Cheddar Cheese.