TURKEY OLE’
DRESSING:
1/3 c. light olive oil
¼ c. red wine vinegar
1/3 c. chopped fresh cilantro
¼ c. chopped fresh parsley
1 ½ t. ground cumin
1 ½ t. chili poweder
½ t. ground black pepper
1 ¼ t. salt
Whisk ingredients in a small bowl, set aside
SALAD:
1 lb ground turkey cooked and drained
2 large ripe tomatoes, diced
1/2 c. chopped red onion
1 can black beans, rinsed and drained
1 can chick peas, rinsed and drained
1 can shoeped white corn. Drained
2 c. Monterey jack cheese, shredded
6 c. taco chips
4 c. shredded lettuce
combine turkey, tomatoes, onion, beans,peas, corn, 1 ½ c. cheese in large bow, . add dressing. Place chips on place scatter lettuce on top spoon on turkey. Sprinkle with remaining cheese.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Saturday, December 20, 2008
CHICKEN MEXICANA
Boil 4 large chicken breast and shred
In a large bowl combine;
Shredded chicken
1 chopped green onion
1 lb. shredded cheddar cheese
2/3 bag nacho cheese Doritos
mix separately.
1 can cream of chicken soup
1 can cream of mushroom or celery soup
1 large can mild enchilada sauce (old el paso)
combine everything into 9x13 dish
garnish with leftover Doritos, add shredded cheese on top and slice black olives
bake @350 * for 30 minutes.
Boil 4 large chicken breast and shred
In a large bowl combine;
Shredded chicken
1 chopped green onion
1 lb. shredded cheddar cheese
2/3 bag nacho cheese Doritos
mix separately.
1 can cream of chicken soup
1 can cream of mushroom or celery soup
1 large can mild enchilada sauce (old el paso)
combine everything into 9x13 dish
garnish with leftover Doritos, add shredded cheese on top and slice black olives
bake @350 * for 30 minutes.
CORDON BLUE CASSEROLE
4 c. cubed chicken, cooked
3 c. cubed ham
1 c. shredded cheddar cheese
1 c. chopped onion
¼ c. butter
1/3 c. flour
2 c. light cream
1 t. dill weed
1/8 t. dry mustard
1/8 t. ground nutmeg
Combine chicken, ham and cheese. In sauce pan sauté onion in butter until tender. Add flour; stir to form paste. Gradually add cream, stir constantly. Bring to bol, boul 1 minute or until thick. Add dill, mustard and nutmeg. Mix well . Remove from heat and pour over meat mixture. Spoon into greased 13x9” baking dish. Sprinkle topping over casserole. Bake 350* for 30 minutes
Topping:
1 c. dry bread crumbs
2 T. butter
¼ t. dill weed
¼ c. cheddar cheese
¼ c. chopped walnuts
4 c. cubed chicken, cooked
3 c. cubed ham
1 c. shredded cheddar cheese
1 c. chopped onion
¼ c. butter
1/3 c. flour
2 c. light cream
1 t. dill weed
1/8 t. dry mustard
1/8 t. ground nutmeg
Combine chicken, ham and cheese. In sauce pan sauté onion in butter until tender. Add flour; stir to form paste. Gradually add cream, stir constantly. Bring to bol, boul 1 minute or until thick. Add dill, mustard and nutmeg. Mix well . Remove from heat and pour over meat mixture. Spoon into greased 13x9” baking dish. Sprinkle topping over casserole. Bake 350* for 30 minutes
Topping:
1 c. dry bread crumbs
2 T. butter
¼ t. dill weed
¼ c. cheddar cheese
¼ c. chopped walnuts
Tuesday, December 16, 2008
CHICKEN PARMESAN
½ c. grated mozzarella cheese
grated parmesan cheese
1 8 oz can tomato sauce
1 t. basil
¼ t. garlic salt
1/3 c. corn flake crumbs
¼ c. parmesan cheese
1 t. parsley flakes
1 – 2 lbs boneless chicken breast
1 egg beaten
1. mix tomato sauce and garlic salt in 2 cup measure. Cover with waxed paper, microwave on high for 2 minutes. Stir, microwave on medium for 5 minutes. Stir once
2. mix crumbs, parmesan cheese and parsley. Dip chicken pieces in egg, then in crumb mixture. Place in rectangular baking dish, cover with waxed paper and microwave on med-high uitil chicken is tender 9 – 14 minutes.
3. Pour sauce over chicken, sprinkle mozzarella over chicken and parmeasan . microeave on medium – high for 2 – 5 ½ minutes.
½ c. grated mozzarella cheese
grated parmesan cheese
1 8 oz can tomato sauce
1 t. basil
¼ t. garlic salt
1/3 c. corn flake crumbs
¼ c. parmesan cheese
1 t. parsley flakes
1 – 2 lbs boneless chicken breast
1 egg beaten
1. mix tomato sauce and garlic salt in 2 cup measure. Cover with waxed paper, microwave on high for 2 minutes. Stir, microwave on medium for 5 minutes. Stir once
2. mix crumbs, parmesan cheese and parsley. Dip chicken pieces in egg, then in crumb mixture. Place in rectangular baking dish, cover with waxed paper and microwave on med-high uitil chicken is tender 9 – 14 minutes.
3. Pour sauce over chicken, sprinkle mozzarella over chicken and parmeasan . microeave on medium – high for 2 – 5 ½ minutes.
PARMESAN CHICKEN
4 or 5 sbcb (skinless boneless chicken breast)
1 c. sour cream
2 c. ritz crackers, crushed
3 T. parmesan cheese
1 T. garlic salt
salt and pepper
Combine all ingredients except sour cream. Dip each chicken piece in sour cream then in creacker mixture. Arrange in glass dish drizzle melted butter over the top
Bake @ 350 for 45 to 60 minutes. Or until chicken is no longer pink.
4 or 5 sbcb (skinless boneless chicken breast)
1 c. sour cream
2 c. ritz crackers, crushed
3 T. parmesan cheese
1 T. garlic salt
salt and pepper
Combine all ingredients except sour cream. Dip each chicken piece in sour cream then in creacker mixture. Arrange in glass dish drizzle melted butter over the top
Bake @ 350 for 45 to 60 minutes. Or until chicken is no longer pink.
SOUR CREAM CHICKEN ENCHILADAS
3 ¼ c. sour cream
3 – 5 oz. can of chicken
2 – 4 oz can mushrooms
1 – 4 oz can green chilis, drained
¼ t. pepper
1/3 c. onion flakes
1 t. chili powder
½ t. salt
½ t. garlic powder
salad oil
12 corn tortillas
1/3 lb. cheddar cheese
In a 9x13 baking dish spread 1 c. sour cream, set aside. In 2 Quart pan put chicken. ½ c. sour cream, mushrooms, chilis, onion flakes, and spices; cook until heated. Preheat overn to 450* In a skillet use ½” hot oil and fry tortillas a few seconds on each side until softened. Spread ¼ c. chicken mixture on each tortilla. Fold sides over filling, place in pan seam down. Spread enchiladas with remaining sour cream sprinkle with cheese
Bake 8 – 10 minutes or until cheese is melted.
3 ¼ c. sour cream
3 – 5 oz. can of chicken
2 – 4 oz can mushrooms
1 – 4 oz can green chilis, drained
¼ t. pepper
1/3 c. onion flakes
1 t. chili powder
½ t. salt
½ t. garlic powder
salad oil
12 corn tortillas
1/3 lb. cheddar cheese
In a 9x13 baking dish spread 1 c. sour cream, set aside. In 2 Quart pan put chicken. ½ c. sour cream, mushrooms, chilis, onion flakes, and spices; cook until heated. Preheat overn to 450* In a skillet use ½” hot oil and fry tortillas a few seconds on each side until softened. Spread ¼ c. chicken mixture on each tortilla. Fold sides over filling, place in pan seam down. Spread enchiladas with remaining sour cream sprinkle with cheese
Bake 8 – 10 minutes or until cheese is melted.
CHICKEN AND BROCCOLI CASSEROLE
4 boneless skinless chicken breast chopped
1 can cream of chicken soup
1 c. canned milk
½ t. worchestershire sauce
dash of pepper and sweet basil
1 onion chopped and sauted with
1 can mushrooms
½ lb. grated chedder cheese
1 lb. fresh broccoli boiled and cut
Mix all ingredients together in a sauce pan. Heat on medium until cheese melts. Arrange chicken and broccoli in casserole dish. Pour sauce over all . bake for 20 minutes@ 375*.
4 boneless skinless chicken breast chopped
1 can cream of chicken soup
1 c. canned milk
½ t. worchestershire sauce
dash of pepper and sweet basil
1 onion chopped and sauted with
1 can mushrooms
½ lb. grated chedder cheese
1 lb. fresh broccoli boiled and cut
Mix all ingredients together in a sauce pan. Heat on medium until cheese melts. Arrange chicken and broccoli in casserole dish. Pour sauce over all . bake for 20 minutes@ 375*.
CHICKEN AND BROCCOLI CASSEROLE
4 boneless skinless chicken breast chopped
1 can cream of chicken soup
1 c. canned milk
½ t. worchestershire sauce
dash of pepper and sweet basil
1 onion chopped and sauted with
1 can mushrooms
½ lb. grated chedder cheese
1 lb. fresh broccoli boiled and cut
Mix all ingredients together in a sauce pan. Heat on medium until cheese melts. Arrange chicken and broccoli in casserole dish. Pour sauce over all . bake for 20 minutes@ 375*.
4 boneless skinless chicken breast chopped
1 can cream of chicken soup
1 c. canned milk
½ t. worchestershire sauce
dash of pepper and sweet basil
1 onion chopped and sauted with
1 can mushrooms
½ lb. grated chedder cheese
1 lb. fresh broccoli boiled and cut
Mix all ingredients together in a sauce pan. Heat on medium until cheese melts. Arrange chicken and broccoli in casserole dish. Pour sauce over all . bake for 20 minutes@ 375*.
CHICKEN TORTILLA CASSEROLE
4 cooked chicken breast
1 can cream of chicken soup
1 can cream of mushroom soup
12 tortillas
1 can green chillis
1 chopped onion
1 c. milk (I use sour cream)
½ lb. grated cheese
½ lb. grated Monterey jack cheese
Cut chicken into pieces. Cut tortillas into 1” strips. Mix soups, milk, onions and chillis. Grease a large casserole dish. Add 2 – 3 t. water. Alternate layers of tortillas, chicken, cheese and soup mixture. Top with cheese.
Refrigerate 24 hours then Bake @ 325* for 1 ½ hours. Cover with foil
4 cooked chicken breast
1 can cream of chicken soup
1 can cream of mushroom soup
12 tortillas
1 can green chillis
1 chopped onion
1 c. milk (I use sour cream)
½ lb. grated cheese
½ lb. grated Monterey jack cheese
Cut chicken into pieces. Cut tortillas into 1” strips. Mix soups, milk, onions and chillis. Grease a large casserole dish. Add 2 – 3 t. water. Alternate layers of tortillas, chicken, cheese and soup mixture. Top with cheese.
Refrigerate 24 hours then Bake @ 325* for 1 ½ hours. Cover with foil
CHICKEN CASSEROLE
1 can chunk chicken
1 can cream of celery or mushroom soup
1 can cream of chicken soup
1 bag macaroni, cooked
1 chopped onion
frozen mixed vegetables, Cooked
combine all ingredients in a glass casserole dish. May need to add milk with soup. Cover and top with cheese, bake @ 350 * for 30 minutes.
1 can chunk chicken
1 can cream of celery or mushroom soup
1 can cream of chicken soup
1 bag macaroni, cooked
1 chopped onion
frozen mixed vegetables, Cooked
combine all ingredients in a glass casserole dish. May need to add milk with soup. Cover and top with cheese, bake @ 350 * for 30 minutes.
CHICKEN TETRAJINNI
1 chicken boiled , deboned and chopped
2 carrots
2 potatoes
1 chopped pepper
1 pkg. egg noodles
1 lb velvetta cheese
Use broth chicken was boiled in, add carrots and potatoes, boil 10 minutes. Add noodles and pepper, boil another 10 minutes. Add cheese (cut into cubes), add chicken. Stir and let set a few minutes before serving.
1 chicken boiled , deboned and chopped
2 carrots
2 potatoes
1 chopped pepper
1 pkg. egg noodles
1 lb velvetta cheese
Use broth chicken was boiled in, add carrots and potatoes, boil 10 minutes. Add noodles and pepper, boil another 10 minutes. Add cheese (cut into cubes), add chicken. Stir and let set a few minutes before serving.
CHICKEN TETRAJINNI
1 chicken boiled , deboned and chopped
2 carrots
2 potatoes
1 chopped pepper
1 pkg. egg noodles
1 lb velvetta cheese
Use broth chicken was boiled in, add carrots and potatoes, boil 10 minutes. Add noodles and pepper, boil another 10 minutes. Add cheese (cut into cubes), add chicken. Stir and let set a few minutes before serving.
1 chicken boiled , deboned and chopped
2 carrots
2 potatoes
1 chopped pepper
1 pkg. egg noodles
1 lb velvetta cheese
Use broth chicken was boiled in, add carrots and potatoes, boil 10 minutes. Add noodles and pepper, boil another 10 minutes. Add cheese (cut into cubes), add chicken. Stir and let set a few minutes before serving.
CHICKEN AND RICE PELIF
1 can cream of chicken soup
1 can cream of mushroom soup
1 ¼ c. boiling water
½ envelope dried onion soup
1 ½ c. pre cooked rice
2T. chopped pimiento
4 – 6 chicken breast
Butter dish and combine all ingredients. Place chicken on top, cover with salt and pepper. Dot with butter
Cover with foil. Bake @ 350 * for 1 ½ hours.
1 can cream of chicken soup
1 can cream of mushroom soup
1 ¼ c. boiling water
½ envelope dried onion soup
1 ½ c. pre cooked rice
2T. chopped pimiento
4 – 6 chicken breast
Butter dish and combine all ingredients. Place chicken on top, cover with salt and pepper. Dot with butter
Cover with foil. Bake @ 350 * for 1 ½ hours.
CHICKEN AND RICE PELIF
1 can cream of chicken soup
1 can cream of mushroom soup
1 ¼ c. boiling water
½ envelope dried onion soup
1 ½ c. pre cooked rice
2T. chopped pimiento
4 – 6 chicken breast
Butter dish and combine all ingredients. Place chicken on top, cover with salt and pepper. Dot with butter
Cover with foil. Bake @ 350 * for 1 ½ hours.
1 can cream of chicken soup
1 can cream of mushroom soup
1 ¼ c. boiling water
½ envelope dried onion soup
1 ½ c. pre cooked rice
2T. chopped pimiento
4 – 6 chicken breast
Butter dish and combine all ingredients. Place chicken on top, cover with salt and pepper. Dot with butter
Cover with foil. Bake @ 350 * for 1 ½ hours.
CHICKEN SQUARES
6 oz cream cheese softened
¼ c. melted butter
4 c. chicken (cooked and cubed, breast)
¼ c. milk
½ t. salt
¼ t. pepper
2 T chopped green onion
2 T chopped pimiento
2 – 8 oz can cresent rolls
¾ crushed croutons
Mix all together. Separate cresent rolls and make squares using two triangles. Spoon ½ c. chicken mixture onto center. Pull 4 corners together twist firmly. Place on ungreased cookie sheet. Brush with 1 T. melted butter and sprinkle with croutons crumbs. Bake @ 350* for 20 to 30 minutes.
Top with sauce: 1 can cream or mushroom soup, 1/3 c. milk warm until bubbly.
6 oz cream cheese softened
¼ c. melted butter
4 c. chicken (cooked and cubed, breast)
¼ c. milk
½ t. salt
¼ t. pepper
2 T chopped green onion
2 T chopped pimiento
2 – 8 oz can cresent rolls
¾ crushed croutons
Mix all together. Separate cresent rolls and make squares using two triangles. Spoon ½ c. chicken mixture onto center. Pull 4 corners together twist firmly. Place on ungreased cookie sheet. Brush with 1 T. melted butter and sprinkle with croutons crumbs. Bake @ 350* for 20 to 30 minutes.
Top with sauce: 1 can cream or mushroom soup, 1/3 c. milk warm until bubbly.
CHICKEN AND BROCCOLI CASSEROLE
4 chicken breast, boiled and cut into strips
1 lb fresh broccoli, steamed
1 lb. fresh mushrooms, sauted
1 pkg. cream cheese
1 c. milk
1 t. salt
¼ t. garlic salt
½ c. parmesan cheese
Place broccoli and mushrooms on bottom of casserole dish. In double broiler melkt cream cheese, milk, salt and garlic salt, stirring constantly until thickened and smooth. Add cheese, pour half of sauce over broccoli and mushrooms. Place chicken spieces on top. Cover with remaining sauce. Sprinkle top with parmesan cheese. Bake@350* for 25 – 20 min. * Better if sauce is doubled.
4 chicken breast, boiled and cut into strips
1 lb fresh broccoli, steamed
1 lb. fresh mushrooms, sauted
1 pkg. cream cheese
1 c. milk
1 t. salt
¼ t. garlic salt
½ c. parmesan cheese
Place broccoli and mushrooms on bottom of casserole dish. In double broiler melkt cream cheese, milk, salt and garlic salt, stirring constantly until thickened and smooth. Add cheese, pour half of sauce over broccoli and mushrooms. Place chicken spieces on top. Cover with remaining sauce. Sprinkle top with parmesan cheese. Bake@350* for 25 – 20 min. * Better if sauce is doubled.
Sunday, October 12, 2008
CHICKEN ENCHILADAS
CHICKEN ENCHILADAS
1 large can cream of chicken
1 16 oz. tub of sour cream
4 to 5 chicken breasts cooked and shredded
1 pkg. flour tortillas
2 can green chilies
2 c. grated cheese
MIX:
¾ of the soup, ½ of sour cream, green chilies, and 1 c. grated cheese.
Scoop into tortillas. In a 9x13 inch pan pour a little soup on the bottom. Add the rolled tortillas filled. Mix the rest of the soup and sour cream and spread on top. Top with the rest of the grated cheese. Cover with foil and bake @375 * for 45 minutes. Let cool 10 to 20 minutes before serving. Make 8 to 10 servings.
1 large can cream of chicken
1 16 oz. tub of sour cream
4 to 5 chicken breasts cooked and shredded
1 pkg. flour tortillas
2 can green chilies
2 c. grated cheese
MIX:
¾ of the soup, ½ of sour cream, green chilies, and 1 c. grated cheese.
Scoop into tortillas. In a 9x13 inch pan pour a little soup on the bottom. Add the rolled tortillas filled. Mix the rest of the soup and sour cream and spread on top. Top with the rest of the grated cheese. Cover with foil and bake @375 * for 45 minutes. Let cool 10 to 20 minutes before serving. Make 8 to 10 servings.
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