1# chicken breast
1 can nacho cheese soup
1 can cream of chicken soup
1 cup sour cream
1 cup white rice (not instant)
1 cup frozen mixed vegetables
1 can stewed tomatoes, Mexican version
1 cup milk
1. Mix all ingredients except chicken together in a bowl.
2. Put chicken into a 9x13" pan, pour soup and rice mixture over chicken.
3. Bake at 400F for 1 hour.
TA-DA! It turned out pretty good! This would even be good served with tortillas or tortilla chips! Enjoy!
Friday, February 24, 2012
Friday, January 27, 2012
SUPER CHEESEY HASHBROWN CASSEROLE!
2 bags frozen hashbrowns)
1 can cream of chicken soup
2c sour cream
5c of sharp shredded cheddar cheese (lots of cheese, I know.)
1 green or red bell pepper, diced
1/2 large onion, diced
2t garlic powder
2t salt
2t white (or black) pepper
- Chop the onion and bell pepper into a small dice.**
- Add the seasonings and sour cream and cream of chicken soup and 3 cups of cheese.
- Mix everything together.
- Put mixture into a 9x13" greased baking pan.
- Top with remaining cheese.
- Bake in oven at 350 for 1hr and 20min. (If you're using the frozen hashbrowns may be done sooner, also, leave covered for the first hour.)
I also make this at work and put crushed corn flakes on top but If you're like me, you'd much rather have CHEESE.
OK.
I'm going to go stuff my face with this deliciousness now! :D
**You can add meat to this as well to make it a great breakfast casserole!
Even my aunt's dog liked it. :D
Wednesday, January 25, 2012
THE BEST HOMEMADE CHICKEN AND DUMPLINGS EVER!!!!!!!
Brad and I made this meal together and it was super delicious!
4 Chicken breast
Lawrey's seasoning salt
Garlic Salt
Pepper
Enough water to cover chicken in crock pot
1. We cooked the chicken in the crock-pot in 1.5 to 2 hours on high.
2. Brad just adds the water to cover the chicken and a little more and adds quite a few shakes of the seasonings.
Once chicken is cooked, strain off the broth to get all the gross floaty bits and put the broth in a stew pot. Since the chicken was so tender I just shredded it into the broth.
While I was shredding, Brad made the dumplings. He did it mostly by eyeball measuring. But, if I had to guess,
2 1/2c Jiffy baking mix
1c milk, 2%
1/2c chicken broth
salt and pepper (just a few pinches)
He beat the batter for quite awhile and it was still fairly tacky when we were plopping them into the soup but it worked great! Oh, last night we made roast and so I threw in some of the cooked carrots and we minced in some celery. You can add even more veggies if you like and it'd be really good if you cooked them in the crock-pot with the chicken to add even more great flavor! We taste tested the broth before we started adding the dumplings and decided it needed a little more garlic salt and pepper.
So, We got the broth and chicken to a raging boil and started forming small balls with the dough and plopping them in! You'll want to stir every few minutes also. Once you get all the dumplings in, turn it off and (brad doesn't think you're supposed to cover the pot but he did anyway) cover the pot and let it sit for 5min. Since we had the pot at a nice rolling boil the dumplings were cooking nicely.
Brad's definition of a good dumpling is when it's like bread on the inside, which is exactly how they turned out!
And the baby definitely loves the chicken and dumplings! He is kicking away! :)
I hope your attempt at chicken and dumplings turns out just as fantastic! I've already had 3 bowls while typing! Ha! Enjoy!
4 Chicken breast
Lawrey's seasoning salt
Garlic Salt
Pepper
Enough water to cover chicken in crock pot
1. We cooked the chicken in the crock-pot in 1.5 to 2 hours on high.
2. Brad just adds the water to cover the chicken and a little more and adds quite a few shakes of the seasonings.
Once chicken is cooked, strain off the broth to get all the gross floaty bits and put the broth in a stew pot. Since the chicken was so tender I just shredded it into the broth.
While I was shredding, Brad made the dumplings. He did it mostly by eyeball measuring. But, if I had to guess,
2 1/2c Jiffy baking mix
1c milk, 2%
1/2c chicken broth
salt and pepper (just a few pinches)
He beat the batter for quite awhile and it was still fairly tacky when we were plopping them into the soup but it worked great! Oh, last night we made roast and so I threw in some of the cooked carrots and we minced in some celery. You can add even more veggies if you like and it'd be really good if you cooked them in the crock-pot with the chicken to add even more great flavor! We taste tested the broth before we started adding the dumplings and decided it needed a little more garlic salt and pepper.
So, We got the broth and chicken to a raging boil and started forming small balls with the dough and plopping them in! You'll want to stir every few minutes also. Once you get all the dumplings in, turn it off and (brad doesn't think you're supposed to cover the pot but he did anyway) cover the pot and let it sit for 5min. Since we had the pot at a nice rolling boil the dumplings were cooking nicely.
Brad's definition of a good dumpling is when it's like bread on the inside, which is exactly how they turned out!
And the baby definitely loves the chicken and dumplings! He is kicking away! :)
I hope your attempt at chicken and dumplings turns out just as fantastic! I've already had 3 bowls while typing! Ha! Enjoy!
Monday, January 23, 2012
Brad's Noodle Dish
This recipe is all a guestimate kind of thing but I will do my best to give you a general idea.
Half a bag of noodles
--You boil the noodles in the following:
oregano powder
garlic salt
pepper
Once noodles are done, drain.
Add butter and milk.
Add more garlic salt and pepper to taste.
That's it.
Also. I love his green beans that he makes.
He cooks them in butter and seasons with Lawrey's. That's it. They're delicious and so much better than plain green beans.
Half a bag of noodles
--You boil the noodles in the following:
oregano powder
garlic salt
pepper
Once noodles are done, drain.
Add butter and milk.
Add more garlic salt and pepper to taste.
That's it.
Also. I love his green beans that he makes.
He cooks them in butter and seasons with Lawrey's. That's it. They're delicious and so much better than plain green beans.
Tuesday, November 15, 2011
Revamped Chicken Rice Soup
Hi!
So, I had a craving for my babysitter's chicken & rice soup... but I decided to change it up a bit.
1# ground chicken
12oz bacon (I used low fat bacon)
1/2 bag (each) of frozen corn, greenbeans, and peas
2 stalks of celery- small dice
1 carrot- small dice
2 boxes of chicken stock, low sodium (AT LEAST 6 cups needed)
2c of rice (I used the long white grain that was on hand but is easy to just use instant as well. If using the long grain, it will take half an hour more to prepare)
1 onion, small dice
lawrey's seasoning salt (or use just plain salt if desired)
pepper
1. Cook bacon, I just used kitchen shears and cut the slices into chunks into the pot.
2. Remove and drain bacon and remove majority of grease into small bowl.
3. Cook ground chicken until no longer pink. (season with lawrey's seasoning salt and pepper!!!)
4. Remove meat, can put to chill out with bacon.
5. Pour 2T or remaining bacon grease into pot, add celery, onions, and carrots.
6. Cook until all tender.
7. Add rice, and cook for 5 min.
8.Add stock, bring to boil.
8. Cook for half an hour until rice is tender.
9. Add meat and frozen veggies.
10. Cook for another 10-15min to reheat meat and veggies.
Serve immediately! :)
I will make this tonight so I don't have a picture yet but I figured I'd type it up now! Hope you like my twist on the already delicious chicken & rice soup! I almost forgot to add the corn, greenbeans, and peas until I went to the fridge! It looked great without those 3 other ingredients! Feel free to omit or add any veggies. This dish is awesome!
P.S.- For a quick dessert, I bought frozen pound cake, sliced strawberries in a tub in the frozen section, and whipped cream! Yum!
So, I had a craving for my babysitter's chicken & rice soup... but I decided to change it up a bit.
1# ground chicken
12oz bacon (I used low fat bacon)
1/2 bag (each) of frozen corn, greenbeans, and peas
2 stalks of celery- small dice
1 carrot- small dice
2 boxes of chicken stock, low sodium (AT LEAST 6 cups needed)
2c of rice (I used the long white grain that was on hand but is easy to just use instant as well. If using the long grain, it will take half an hour more to prepare)
1 onion, small dice
lawrey's seasoning salt (or use just plain salt if desired)
pepper
1. Cook bacon, I just used kitchen shears and cut the slices into chunks into the pot.
2. Remove and drain bacon and remove majority of grease into small bowl.
3. Cook ground chicken until no longer pink. (season with lawrey's seasoning salt and pepper!!!)
4. Remove meat, can put to chill out with bacon.
5. Pour 2T or remaining bacon grease into pot, add celery, onions, and carrots.
6. Cook until all tender.
7. Add rice, and cook for 5 min.
8.Add stock, bring to boil.
8. Cook for half an hour until rice is tender.
9. Add meat and frozen veggies.
10. Cook for another 10-15min to reheat meat and veggies.
Serve immediately! :)
I will make this tonight so I don't have a picture yet but I figured I'd type it up now! Hope you like my twist on the already delicious chicken & rice soup! I almost forgot to add the corn, greenbeans, and peas until I went to the fridge! It looked great without those 3 other ingredients! Feel free to omit or add any veggies. This dish is awesome!
P.S.- For a quick dessert, I bought frozen pound cake, sliced strawberries in a tub in the frozen section, and whipped cream! Yum!
Tuesday, September 6, 2011
I think I've put chicken noodle soup on here before...but!
SUPER EASY CHICKEN NOODLE SOUP!
6c water
2T chicken broth paste (can use bouillon or canned broth)
2 carrots, finely chopped
2 stalks of celery, finely chopped
1t salt
1t pepper
2 chx breast, cubed
1 1/2c small shell noodles
1. Bring water to a boil and add the chicken seasoning.
2. Peel carrots, trim celery and finely chop both.
3. Put veggies into boiling water/broth.
4. I had cooked chicken a few nights ago so all I had to do was chop it. This would be a GREAT recipe to use a precooked roast chicken from the store and just shred it in!
5. Add chicken to broth and veggies.
6. Cook for 15min to make sure veggies are cooked, add salt and pepper.
7. Turn off heat. Add the noodles.
8. I find that if I cook the noodles in boiling water and then let the noodles sit in the soup they get WAY too overdone, so that's why I shut the burner off to just let them chill and cook at their own pace without getting mushy. If you use bigger noodles, cook in boiling water for 5min then shut off the burner.
Can add parsley for a little flare if desired. This recipe is obviously simple and delicious! :) You can add more veggies as well, perhaps fresh or frozen peas, corn, onion, greenbeans even!
Give this recipe a try! :)
Saturday, August 6, 2011
Hamburger Noodle Soup!
So, finally, I've had a little bit of time and haven't felt like doing nothing so I made some soup today! It was inspired by my mom's recipes for cheeseburger and hamburger soup.
1.5# ground beef
2 med sized carrots, peeled and chopped into small cubes
2 stalks of celery, chopped into small cubes
1/2 yellow onion, cut in a small dice
1/2bag of egg noodles
5c beef broth
2c frozen peas
1c sour cream
salt
pepper
1. Brown hamburger and add the first 3 veggies as you get them cut. Also season with salt and pepper.
2. Once meat is browned, spoon off excess grease/fat.
3. I use beef broth base so I boiled the water in a kettle, then added the base to the meat and veggies and added the hot water (this way the base doesn't get chunky and stuff, the hot water "melts" it into the water).
4. Bring soup to a boil, check your seasonings.
5. Add egg noodles and peas. Cook until noodles are al dente.
6. Stir in sour cream at the end.
7. Top with shredded cheese and oyster crackers!
Super easy and yummy! I know it's not a very good picture but hopefully it looks appetizing enough that you'll want to try it! :) I also considered adding some sweet corn kernels but didn't get to! Add whatever veggies you like and have on hand! It's a good way to use up things!
EDIT: Ok, darn thing won't let me post a picture! Anyway, it's delicious. Trust me. :)
1.5# ground beef
2 med sized carrots, peeled and chopped into small cubes
2 stalks of celery, chopped into small cubes
1/2 yellow onion, cut in a small dice
1/2bag of egg noodles
5c beef broth
2c frozen peas
1c sour cream
salt
pepper
1. Brown hamburger and add the first 3 veggies as you get them cut. Also season with salt and pepper.
2. Once meat is browned, spoon off excess grease/fat.
3. I use beef broth base so I boiled the water in a kettle, then added the base to the meat and veggies and added the hot water (this way the base doesn't get chunky and stuff, the hot water "melts" it into the water).
4. Bring soup to a boil, check your seasonings.
5. Add egg noodles and peas. Cook until noodles are al dente.
6. Stir in sour cream at the end.
7. Top with shredded cheese and oyster crackers!
Super easy and yummy! I know it's not a very good picture but hopefully it looks appetizing enough that you'll want to try it! :) I also considered adding some sweet corn kernels but didn't get to! Add whatever veggies you like and have on hand! It's a good way to use up things!
EDIT: Ok, darn thing won't let me post a picture! Anyway, it's delicious. Trust me. :)
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