Recipes July 29, 2014

Taco Chicken Rolls

Charmie's Sweet & Sour Chicken

Skillet Shells with Sausage

Kim's Meatloaf

Mom's Stuffed Cabbage

John's Butternut Squash

Salisbury Steak

Smoked Sausage with Pasta

Teriyaki Beef Stir-Fry

Eggplant Parmesan

Sauteed Chicken in Cream Sauce

Buffet Potato Casserole

Oven Fried Catfish

Chicken Casserole

Chicken Casserole

  4 large chicken breasts
  1 small pkg. Pepperidge Farms Herbal Stuffing Mix (7 oz.)
  1 stick butter/margarine
  1 can Cream of Chicken Soup
  1 can Cream of Mushroom Soup

  Boil chicken, cool, bone and shred. Reserve liquid.
  melt butter. Stir into stuffing mix. Place 1/2 chicken
  and 1/3 stuffing mix in bottom of casserole dish.
  Add mushroom soup diluted with 1 soup can
  of chicken broth. add rest of chicken and another
  1/3 stuffing mix. Add chicken soup diluted with 1
  soup can of chicken broth and top with balance
  of stuffing mix. Bake at 350 degrees for 40 min.

  Note: you can use leftover turkey at Thanksgiving and
  Christmas and use canned broth.

  This recipe comes from a good friend in Colorado,
  Betti.

Hens In A Basket

  Hens In A Basket

  2 Cornish Hens, Cut in half
  1 c. uncooked inst. rice
  1 c. milk
  1-4oz. can mushroom pieces
  1 can Cream of Mushroom Soup
  1 pkg. dry onion soup mix
  1 pkg. chicken stuffing mix

  Make stuffing on stove according to directions.
  Set aside. Combine rice, milk, mushrooms, soup and mix in
  bottom of baking dish. Lay Cornish hen halves on mixture.
  Put stuffing on top of the hens. Bake at 350 degrees for
  1-1.1/2 hours.

Sausage Barley Casserole

Sausage-Barley Casserole

3 Tbs. butter or margarine, divided
1/2 lb. smoked sausage, sliced
1 c. pearl barley
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
1 garlic clove, minced
2 c. water
1 can (16 oz.) stewed tomatoes
1/2 tsp. dried thyme
1/2 tsp salt
1/2 tsp pepper

In a large saucepan, melt 1 tbs. butter. Saute sausage until lightly browned. Remove from pan and set aside. Add remaining butter; saute barley, vegetables and garlic until barley is lightly browned. Return sausage to pan. Add water, tomatoes and seasonings. Bring to a boil.Cover and cook over low heat until liquid is absorbed, about 1 hour. Yield: 4 servings.

Turkey (Chicken) Tetrazzini

  Turkey (Chicken) Tetrazzini

  2 c. broken uncooked spaghetti (2" pieces)
  1 chicken bouillon cube
  3/4 c. boiling water
  1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
  1/8 tsp. pepper
  1.1/2 c. cubed cooked turkey (chicken)
  1 sm. onion, finely chopped
  2 tbs diced pimientos, drained
  1.1/2 c. shredded cheddar cheese, divided

Cook spaghetti according to package directions, Meanwhile in a bowl dissolve bouillon in water. Add soup and pepper.
Drain spaghetti; add to soup mixture. Stir in turkey, onion, pimientos and 1/2 cup of cheese. Transfer to a greased 8" square baking dish. Top with remaining cheese.
Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through. Yield: 6 serving.

Mexican Chicken Casserole

Mexican Chicken Casserole

Zesty, creamy and loaded with chicken, it's no wonder why this Mexican chicken casserole is one of our top-rated recipes.

Cooking Light DECEMBER 1998

    Yield: 8 servings (serving size: 1 cup)

Ingredients

    1 cup fat-free, less-sodium chicken broth
    2 (4.5-ounce) cans chopped green chiles, divided
    1 3/4 pounds skinned, boned chicken breasts
    2 teaspoons olive oil
    1 cup chopped onion
    1 cup evaporated skim milk
    1 cup (4 ounces) shredded Monterey Jack cheese
    1/4 cup (2 ounces) tub-style light cream cheese
    1 (10-ounce) can enchilada sauce
    12 (6-inch) corn tortillas
    Cooking spray
    1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
    1 ounce tortilla chips, crushed (about 6 chips)

Preparation

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Came across this on Pinterest and you can see the original recipe here  My Recipes

When I made this I forgot to get the the evaporated milk so I subbed in 2% milk and I used rotisserie chicken I had left from something I had made for lunch. It was really good. I also think adding in some sliced black olive would be good along with serving some sour cream and chopped lettuce for garnish might also be a good addition.

Shoe Peg Corn Casserole

 Shoe Peg Corn Casserole

  3-16 oz. cans shoe peg corn, drained
  8 oz. cream cheese (softened)
  1 stick butter (melted)
  2 cloves garlic
  1 - 4 oz. can green chilies drained

  Mix the above and bake at 325 degrees for 40 - 45 mins.