No Peek Chicken

11/3/2016

Tonight our chicken casserole disappeared. I made it earlier in the week and put it in the fridge. Then Addison was able to put it in the oven and turn the oven on when I called. When everyone got home from practice and work, dinner was ready!

2 boxes Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
Chicken breasts or tenders

How to make it :
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 1 1/2 hours and “Don’t Peek!”
Top with dried onions, if you'd like (my kids don't like)

Comments

Green Chile-Chicken Casserole

8/15/2016

Comments

Living this close to New Mexico, it's tough to pass on the roasted hatch chiles. This is just one of the ways we love to use our amazing New Mexico chiles. Plus, it's a great freezer casserole.

INGREDIENTS
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 cans cream of chicken soup
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded or cubed cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

INSTRUCTIONS

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese.

To Store
Cover with plastic wrap and then foil. Write baking instructions on top.

To Bake
Thaw. Bake at 350° for 30 minutes or until bubbly.

Comments

Sittin' on the Ritz Chicken

8/14/2016

Comments

This recipe is classic comfort food and delicious on a cool night. With the first day of school around the corner, it is the perfect time to make some of these amazing make-ahead casseroles.

INGREDIENTS

3 cups cooked shredded chicken or turkey
1 can (10.75 oz) cream of chicken or cream of mushroom soup
1 cup sour cream or plain greek yogurt
2 sleeves of Ritz crackers, crushed
1 stick (1/2 cup) butter, melted
2 tbs poppy seeds (optional)
add some steamed broccoli and make it a meal!

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish.
In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken.
Turn into prepared pan. Add broccoli. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.
Cover and Freeze
Thaw. Bake uncovered for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.

Kids in the Kitchen

I love to order easy meals from Schwans.com. My kids can toss a pouch of broccoli into the microwave for us.

The kids love to pour the pieces into the pan - We pour the chicken mixture, topped it with broccoli, then ritz crackers, and butter.

This is the favorite piece to help with on this recipe - the smashing of the crackers! We put the crackers in a big ziplock bag before the crushing to minimize the mess.

My 10 year old measured out the cup of butter and put the bowl in the microwave for 20-30 seconds increments until melted.

Comments

No Peek Chicken

Green Chile-Chicken Casserole

Sittin' on the Ritz Chicken

Kids in the Kitchen

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