Ingredients:
1 can chicken
1 can cream of chicken soup
2 hard boiled eggs, cut up
2 tbsp butter, melted
1/4 cup mayo
onion powder, to taste
1 bag rice, cooked
Frosted flakes or corn flakes
Directions:
Combine first 7 ingredients. Place in a greased 8x8 pan. Top with cornflakes. Bake at 375 degrees for 20 minutes.
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Wednesday, August 10, 2016
Easy Beef Enchiladas
Ingredients:
1 pound lean ground beef
2 cans (10 oz each) Old El Paso Enchilada Sauce
1 1/2 cup cheddar cheese
1 package (8.2 oz) 6 inch flour tortillas
Directions:
Heat oven to 375 degrees. Lightly grease 9x13 glass baking dish. In 10 inch skillet, cook beef over medium high heat, stirring occasionally, until thoroughly cooked; drain. Stir in 3/4 cup sauce and 1 cup cheese. Spoon enchilada filling into tortillas, roll up and place seam side down in baking dish. Pour remaining sauce over top. Sprinkle with remaining 1/2 cup cheese. Bake 15-20 minutes or until hot.
1 pound lean ground beef
2 cans (10 oz each) Old El Paso Enchilada Sauce
1 1/2 cup cheddar cheese
1 package (8.2 oz) 6 inch flour tortillas
Directions:
Heat oven to 375 degrees. Lightly grease 9x13 glass baking dish. In 10 inch skillet, cook beef over medium high heat, stirring occasionally, until thoroughly cooked; drain. Stir in 3/4 cup sauce and 1 cup cheese. Spoon enchilada filling into tortillas, roll up and place seam side down in baking dish. Pour remaining sauce over top. Sprinkle with remaining 1/2 cup cheese. Bake 15-20 minutes or until hot.
Friday, July 31, 2015
Chicken and Dumplings
Ingredients
4 chicken breasts, cooked and shredded (save water to cook dumplings in)
Dumplings
3 cups self rising flour
1/2 stick butter
1 egg
1 can cream of chicken soup
add enough milk until dough is stiff
Directions
Roll dough paper thin on a floured pastry sheet. Cut into 1 inch pieces. Use extra plain flour to cut dumplings to make a thicker gravy. Bring broth to a boil. Drop dumplings in broth. Add cream of chicken soup. Cook slow for 10 minutes. Add chicken.
4 chicken breasts, cooked and shredded (save water to cook dumplings in)
Dumplings
3 cups self rising flour
1/2 stick butter
1 egg
1 can cream of chicken soup
add enough milk until dough is stiff
Directions
Roll dough paper thin on a floured pastry sheet. Cut into 1 inch pieces. Use extra plain flour to cut dumplings to make a thicker gravy. Bring broth to a boil. Drop dumplings in broth. Add cream of chicken soup. Cook slow for 10 minutes. Add chicken.
Chicken and Dumpling Casserole
Ingredients
2 chicken breast cooked and shredded or rotisserie chicken
2 cups chicken broth
1/2 stick butter
2 cups bisquick
2 cups milk
1 can cream of chicken soup
3 tsp chicken granules
1/2 tsp poultry seasoning or sage
1 tsp pepper
1/2 tsp salt
Directions
Preheat oven to 350 degrees. In a 9x13 dish, melt butter. Spread chicken over butter. Sprinkle pepper and poultry seasoning over this layer. Do not stir. In small bowl, mix milk and bisquick. Slowly pour over chicken. Do not stir. In a medium bowl, whisk together chicken broth, soup and granules. Pour over bisquick layer. Do not stir. Bake for 30-40 minutes or until the top is golden brown.
2 chicken breast cooked and shredded or rotisserie chicken
2 cups chicken broth
1/2 stick butter
2 cups bisquick
2 cups milk
1 can cream of chicken soup
3 tsp chicken granules
1/2 tsp poultry seasoning or sage
1 tsp pepper
1/2 tsp salt
Directions
Preheat oven to 350 degrees. In a 9x13 dish, melt butter. Spread chicken over butter. Sprinkle pepper and poultry seasoning over this layer. Do not stir. In small bowl, mix milk and bisquick. Slowly pour over chicken. Do not stir. In a medium bowl, whisk together chicken broth, soup and granules. Pour over bisquick layer. Do not stir. Bake for 30-40 minutes or until the top is golden brown.
Saturday, April 4, 2015
Buffalo Chicken Cups
Ingredients:
12 oz chicken, shredded
8 oz cream cheese, softened
1/2 cup ranch dressing
1/2 cup Frank's Buffalo Wing Sauce
1 cup shredded cheddar cheese, divided
24 wonton wrappers
1/4 cup blue cheese crumbles
Directions:
Preheat oven to 375 degrees. Grease muffin pan. In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce and 3/4 cup cheddar cheese. You can soften the mixture slightly in microwave if needed to make it come together. Stir in chicken. Start layering your cups. Press wonton wrapper into the bottom of each muffin tin. Spoon about a tbsp of chicken mixture, top with another wonton wrapper and add another tbsp of chicken mixture. Sprinkle with remaining cheddar cheese and add a little blue cheese. Bake for 18 minutes or until edges are brown. Check after 10 minutes, if edges are brown, cover with foil. Let cool 5 minutes and use a knife to loosen edges and pop out.
12 oz chicken, shredded
8 oz cream cheese, softened
1/2 cup ranch dressing
1/2 cup Frank's Buffalo Wing Sauce
1 cup shredded cheddar cheese, divided
24 wonton wrappers
1/4 cup blue cheese crumbles
Directions:
Preheat oven to 375 degrees. Grease muffin pan. In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce and 3/4 cup cheddar cheese. You can soften the mixture slightly in microwave if needed to make it come together. Stir in chicken. Start layering your cups. Press wonton wrapper into the bottom of each muffin tin. Spoon about a tbsp of chicken mixture, top with another wonton wrapper and add another tbsp of chicken mixture. Sprinkle with remaining cheddar cheese and add a little blue cheese. Bake for 18 minutes or until edges are brown. Check after 10 minutes, if edges are brown, cover with foil. Let cool 5 minutes and use a knife to loosen edges and pop out.
Butter & Herb Turkey
Ingredients:
1 bone in turkey breast (6-7 pounds)
2 tbsp.butter, softened
1/2 tsp dried rosemary, crushed
1/2 tsp thyme
1/4 tsp garlic butter
1/4 tsp pepper
1 can (14.5 oz) chicken broth
3 tbsp cornstarch
1 tbsp cold water
Directions:
Rub turkey with butter. Combine spices and sprinkle over turkey. Place in slow cooker. Pour broth over top and cook, covered, on low 5-6 hours or until tender.
Remove turkey. Skim fat from cooking juices. Transfer to a small sauce pan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook an stir for 2 minutes or until thickened. Serve with turkey.
1 bone in turkey breast (6-7 pounds)
2 tbsp.butter, softened
1/2 tsp dried rosemary, crushed
1/2 tsp thyme
1/4 tsp garlic butter
1/4 tsp pepper
1 can (14.5 oz) chicken broth
3 tbsp cornstarch
1 tbsp cold water
Directions:
Rub turkey with butter. Combine spices and sprinkle over turkey. Place in slow cooker. Pour broth over top and cook, covered, on low 5-6 hours or until tender.
Remove turkey. Skim fat from cooking juices. Transfer to a small sauce pan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook an stir for 2 minutes or until thickened. Serve with turkey.
Spicy Pot Roast
Ingredients:
1 4-4.5 pound roast
3/4 tsp garlic salt
3/4 tsp pepper
2 tsp paprika
1/4 tsp dry mustard
1/2 cup water
Directions:
Rinse roast and pat dry. Combine remaining ingredients and rub over meat, coating all sides. Place roast in slow cooker. Add water. Cover and cook on low for 10-12 hours. Check after 10 hours of cooking time. 6-8 servings
1 4-4.5 pound roast
3/4 tsp garlic salt
3/4 tsp pepper
2 tsp paprika
1/4 tsp dry mustard
1/2 cup water
Directions:
Rinse roast and pat dry. Combine remaining ingredients and rub over meat, coating all sides. Place roast in slow cooker. Add water. Cover and cook on low for 10-12 hours. Check after 10 hours of cooking time. 6-8 servings
Slow Cooker Lasagne
Ingredients:
1 pound ground round
1 tsp onion powder
2 garlic cloves, minced
29 tomato sauce
1 cup water
1 tsp salt
6 oz tomato paste
1 tsp oregano
8 oz no cook lasagna noodles
16 oz shredded mozzarella cheese
12 oz ricotta cheese
1/2 cup parmesan cheese
In a skillet, cook beef, onion powder and garlic over medium heat, drain. Add tomato sauce, tomato paste, water, salt and oregano; mix well. Spread 1/4 of the meat sauce in ungreased 5 quart slow cooker. Arrange 1/3 of the noodles over sauce. Combine cheeses and spoon 1/3 of this mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. 6-8 servings
***I've used regular lasagna noodles in place of the no cook ones and it has turned out fine***
1 pound ground round
1 tsp onion powder
2 garlic cloves, minced
29 tomato sauce
1 cup water
1 tsp salt
6 oz tomato paste
1 tsp oregano
8 oz no cook lasagna noodles
16 oz shredded mozzarella cheese
12 oz ricotta cheese
1/2 cup parmesan cheese
In a skillet, cook beef, onion powder and garlic over medium heat, drain. Add tomato sauce, tomato paste, water, salt and oregano; mix well. Spread 1/4 of the meat sauce in ungreased 5 quart slow cooker. Arrange 1/3 of the noodles over sauce. Combine cheeses and spoon 1/3 of this mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. 6-8 servings
***I've used regular lasagna noodles in place of the no cook ones and it has turned out fine***
Parmesan Chicken
Ingredients:
1/2 cup melted butter
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1 cup bread crumbs
1/2 parmesan cheese
6-8 boneless, skinless chicken breast halves
Directions:
In a pie place, combine butter, mustard worcestershire sauce and salt. In a plastic bag, combine bread crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in a greased 9x13 baking dish. Drizzle with any remaining butter. Bake at 350 degree for 40-45 minutes or until chicken is no longer pink. 6-8 servings.
1/2 cup melted butter
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1 cup bread crumbs
1/2 parmesan cheese
6-8 boneless, skinless chicken breast halves
Directions:
In a pie place, combine butter, mustard worcestershire sauce and salt. In a plastic bag, combine bread crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in a greased 9x13 baking dish. Drizzle with any remaining butter. Bake at 350 degree for 40-45 minutes or until chicken is no longer pink. 6-8 servings.
Chicken Fried Pork Chops
Ingredients:
1/2 cup flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork loin chops (3/4 inch thick)
2 tbsp. vegetable oil
1 can cream of chicken soup
1/3 cup water
Directions:
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops in mixture. In a skillet, brown chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over pork chops. Cover and cook on low 6-8 hours or until meat is tender.
1/2 cup flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork loin chops (3/4 inch thick)
2 tbsp. vegetable oil
1 can cream of chicken soup
1/3 cup water
Directions:
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops in mixture. In a skillet, brown chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over pork chops. Cover and cook on low 6-8 hours or until meat is tender.
Kelly's Hot Dog Skillet Supper
This is a recipe was given to me by a good friend when my kids were little. When I made it for the boys, there was nothing left of it!
Ingredients:
2 tablespoons butter
Onion powder to taste
1 pound hot dogs, sliced
2 1/2 cups uncooked noodles
1 can tomato soup
1 cup milk
1 cup shredded cheese
Directions:
In a large skillet, melt butter, add onion powder and hot dogs for 5 minutes. Layer noodles over hot dogs. Combine soup and milk. Pour over noodles. Sprinkle cheese over top. Cover and bring to a simmer. Keep heat low and cook for 30 minutes.
Ingredients:
2 tablespoons butter
Onion powder to taste
1 pound hot dogs, sliced
2 1/2 cups uncooked noodles
1 can tomato soup
1 cup milk
1 cup shredded cheese
Directions:
In a large skillet, melt butter, add onion powder and hot dogs for 5 minutes. Layer noodles over hot dogs. Combine soup and milk. Pour over noodles. Sprinkle cheese over top. Cover and bring to a simmer. Keep heat low and cook for 30 minutes.
Sunday, March 8, 2015
Bang Bang Chicken
Ingredients
2 cups vegetable oil
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
2 tbsp sriracha
salt and pepper to taste
2 lbs boneless, skinless chicken, cut into 1 inch cubes
2-3 cups spicy panko bread crumbs
Dipping Sauce
1/4 cup mayo
2 tbsp sriracha
3 tbsp honey
Directions
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, sriracha, salt and pepper. Add chicken pieces to mixture, toss to coat. Marinate for at least 30 minutes. While chicken is marinating, mix sauce ingredients together and set aside. Heat vegetable oil over medium heat in large skillet. Pour panko crumbs in wide, shallow dish. Dredge each piece of battered chicken in panko, pressing to coat. Add breaded chicken to skillet and cook until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel lined plate. Serve immediately over rice, drizzled with sauce. Use extra sauce for dipping.
2 cups vegetable oil
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
2 tbsp sriracha
salt and pepper to taste
2 lbs boneless, skinless chicken, cut into 1 inch cubes
2-3 cups spicy panko bread crumbs
Dipping Sauce
1/4 cup mayo
2 tbsp sriracha
3 tbsp honey
Directions
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, sriracha, salt and pepper. Add chicken pieces to mixture, toss to coat. Marinate for at least 30 minutes. While chicken is marinating, mix sauce ingredients together and set aside. Heat vegetable oil over medium heat in large skillet. Pour panko crumbs in wide, shallow dish. Dredge each piece of battered chicken in panko, pressing to coat. Add breaded chicken to skillet and cook until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel lined plate. Serve immediately over rice, drizzled with sauce. Use extra sauce for dipping.
Tuesday, January 31, 2012
Ham and Cheese Squares
1 package Hawaiian Sweet Rolls
1/4 pound shaved ham (I like to fry it first)
8 ounces mozzarella, swiss or cheddar cheese
1 stick butter
1 tsp Worcestershire sauce
1 tsp Dijon mustard
onion powder to taste
Directions
Slice off top of rolls. Place the ham and cheese on rolls left in tray. Boil butter and remaining ingredients. Pour half of butter mixture on top of the meat and cheese. Place tops of rolls back on and brush with the rest of the butter mixture. Bake approximately 15 minutes or until cheese is melted at 350 degrees.
Impossible Bacon Pie
Ingredients
12 slices bacon, fried and crumbled
1 cup swiss cheese, shredded
2 cups milk
1 cup Bisquick
4 eggs
1/4 tsp salt
1/8 tsp pepper
Directions
Heat oven to 400 degrees. Lightly grease pie plate. Sprinkle bacon and cheese in plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake until knife inserted halfway between center and edge comes out clean, approximately 35 to 40 minutes. Let stand for 5 minutes before serving.
12 slices bacon, fried and crumbled
1 cup swiss cheese, shredded
2 cups milk
1 cup Bisquick
4 eggs
1/4 tsp salt
1/8 tsp pepper
Directions
Heat oven to 400 degrees. Lightly grease pie plate. Sprinkle bacon and cheese in plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake until knife inserted halfway between center and edge comes out clean, approximately 35 to 40 minutes. Let stand for 5 minutes before serving.
Easy Chicken and Rice Bake
Ingredients
1 can cream of chicken soup
1 1/3 cup water
3/4 cup uncooked, regular white rice
1/2 tsp onion powder
1/4 tsp pepper
4 boneless, skinless chicken breast halves
1 cup cheddar cheese, shredded
Directions
Mix soup, water, rice, onion powder and pepper in a 2 quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 degrees for 45 minutes or until chicken is no longer pink and rice is done. Top with cheese.
1 can cream of chicken soup
1 1/3 cup water
3/4 cup uncooked, regular white rice
1/2 tsp onion powder
1/4 tsp pepper
4 boneless, skinless chicken breast halves
1 cup cheddar cheese, shredded
Directions
Mix soup, water, rice, onion powder and pepper in a 2 quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 degrees for 45 minutes or until chicken is no longer pink and rice is done. Top with cheese.
Jeanne's Chili
Family Favorite! I usually double the recipe.
Ingredients
1 pound ground chuck
1 tsp onion powder
16 oz. tomatoe sauce
1 can tomatoe soup
1/2 cup water
1/2 tsp paprika
1/8 tsp cayenne pepper
1 bay leaf
3 whole cloves
1 1/2 tbsp chili powder (more to taste if desired)
1/8 tsp garlic powder
1 tsp salt
1 can spicy chili beans
Directions
Brown meat and drain. Combine all ingredients except beans and stir well. Cover and simmer over low heat for about one hour, stirring occasionally. Add beans to mixture last 10 minutes and heat until begins to boil. Remove bay leaves and cloves. Can be served with sour cream and habanero or cheddar cheese.
Ingredients
1 pound ground chuck
1 tsp onion powder
16 oz. tomatoe sauce
1 can tomatoe soup
1/2 cup water
1/2 tsp paprika
1/8 tsp cayenne pepper
1 bay leaf
3 whole cloves
1 1/2 tbsp chili powder (more to taste if desired)
1/8 tsp garlic powder
1 tsp salt
1 can spicy chili beans
Directions
Brown meat and drain. Combine all ingredients except beans and stir well. Cover and simmer over low heat for about one hour, stirring occasionally. Add beans to mixture last 10 minutes and heat until begins to boil. Remove bay leaves and cloves. Can be served with sour cream and habanero or cheddar cheese.
Creamed Chicken and Biscuits
Ingredients
1 Tbsp diced onion
4 C cooked chicken
1 C sour cream
1 C cheddar cheese, shredded
8 frozen biscuits, thawed
1 1/2 Tsp butter
2 cans cream of chicken soup
1/2 cup milk
Directions
Preheat oven to 350 degrees. Grease 9x13 baking dish. Dice onion and heat butter over medium heat til melted. Saute onion in butter until tender. Combine onion, soup, sour cream, milk, and chicken ina medium bowl and mix well. Spoon mixture into baking dish and bake for 15 minutes. Sprinkle baked layer with 3/4 cup cheddar cheese. Arrange the biscuits in a single layer over top. Sprinkle with remaining cheese. Bake until biscuits are golden brown and the sauce is bubble, about 20 minutes longer.
1 Tbsp diced onion
4 C cooked chicken
1 C sour cream
1 C cheddar cheese, shredded
8 frozen biscuits, thawed
1 1/2 Tsp butter
2 cans cream of chicken soup
1/2 cup milk
Directions
Preheat oven to 350 degrees. Grease 9x13 baking dish. Dice onion and heat butter over medium heat til melted. Saute onion in butter until tender. Combine onion, soup, sour cream, milk, and chicken ina medium bowl and mix well. Spoon mixture into baking dish and bake for 15 minutes. Sprinkle baked layer with 3/4 cup cheddar cheese. Arrange the biscuits in a single layer over top. Sprinkle with remaining cheese. Bake until biscuits are golden brown and the sauce is bubble, about 20 minutes longer.
Cheesy Chicken Crescent Dish
My oldest son's favorite recipe ever! I usually double or triple this recipe.
Ingredients
1 3/4 cup shredded chicken
1 cup sharp cheddar cheese, shredded
1 tube crescent rolls
1 can cream of chicken soup
1/2 cup milk
Poultry seasoning, salt and pepper to taste
Directions
Preheat oven to 375 degrees. Combine chicken, 1/2 cup cheese, poultry seasoning, salt and pepper. Separate dough into 8 triangles. Place approximately 3 tbsp. of chicken mixture on wide end of each triangle and roll to opposite end. Bake cresents approximately 25 minutes, or until a golden brown. In a medium saucepan, combine soup, cheese, milk and poultry seasoning. Salt and pepper may be added desired. Heat until cheese melts. Spoon soup mixture over baked cresents.
Ingredients
1 3/4 cup shredded chicken
1 cup sharp cheddar cheese, shredded
1 tube crescent rolls
1 can cream of chicken soup
1/2 cup milk
Poultry seasoning, salt and pepper to taste
Directions
Preheat oven to 375 degrees. Combine chicken, 1/2 cup cheese, poultry seasoning, salt and pepper. Separate dough into 8 triangles. Place approximately 3 tbsp. of chicken mixture on wide end of each triangle and roll to opposite end. Bake cresents approximately 25 minutes, or until a golden brown. In a medium saucepan, combine soup, cheese, milk and poultry seasoning. Salt and pepper may be added desired. Heat until cheese melts. Spoon soup mixture over baked cresents.
Wednesday, January 25, 2012
Spaghetti Sauce
Very easy slow cooker recipe.
Ingredients
2 lbs ground chuck
14 oz tomatoe paste
15 oz tomatoe sauce
1/4 cup sugar
2 bay leaves
1 tsp garlic powder
1 tsp pepper
3 tbsp chili powder
1 tbsp vinegar
onion powder to taste
Directions
Dump all ingredients together, add enough water to rinse cans and stir. Cook on low in a slow cooker for 6 hours.
Ingredients
2 lbs ground chuck
14 oz tomatoe paste
15 oz tomatoe sauce
1/4 cup sugar
2 bay leaves
1 tsp garlic powder
1 tsp pepper
3 tbsp chili powder
1 tbsp vinegar
onion powder to taste
Directions
Dump all ingredients together, add enough water to rinse cans and stir. Cook on low in a slow cooker for 6 hours.
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