Saturday, May 29, 2010

Cheesy Chicken and Rice Casserole

 Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

  • 1 can cream of chicken soup
  • 1 1/3 C. water
  • 3/4 C. uncooked rice
  • 1/2 tsp. onion powder
  • 1/4 tsp. pepper
  • 2 C frozen mixed veggies
  • 4 chicken breasts
  • 1/2 C shredded Cheddar cheese (I probably used Colby jack)
  1.  Stir soup, water, rice, onion powder, pepper and veggies in a 2 quart baking dish (I used a 9x13 pan). 
  2. Top with chicken. Season the chicken as desired.
  3. Cover and bake at 375 degrees for 50 minutes until chicken is cooked through and rice is tender.
  4. Top with cheese.
  5. Let casserole stand for 10 minutes. Stir before serving.
Variation: Cooke rice according to package directions. Cook chicken and cut or shred. Combine cooked rice, cooked chicken soup, water, onion powder, pepper, and veggies in a baking dish; top with cheese. Bake at 375 for 15-20 minutes until heated through.

I did the regular way because then technically I have to do less. =D. I'm lazy.

Chicken Salad

 Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

  • 1 can chicken
  • grapes, halved
  • 1 can mandarin oranges
  • 1/4 C. sliced almonds, toasted (I used mixed nuts because I thought I had almonds but didn't)
  • 2-3 stalks celery
  • 1/2 C. Miracle Whip
  • croissants, bread, crackers
Mix all ingredients. Serve on a croissant with lettuce.

I love them on those new Sandwich Thins bread! I ate like 4 in a day. =D

Forgot to take pictures of them on the bread, but here's it with crackers. So cute!

Creamy Crock Pot Chicken and Potatoes

 Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

  • 3 frozen chicken breasts
  • 2 lbs. red potatoes, chopped (I used regular potatoes)
  • 1/2 lb. small baby carrots (I just put in an amount that looked good)
  • 1 large onion, cut into eighths (I use sweet onion)
  • 2 C chicken broth
  • 1 C sour cream
  • 3 TBSP. flour
  • 1-2 TBSP. Nature's Seasons seasoning. (I used m favorite Omaha Steaks seasoning)

  1. In crock pot stir together all ingredients EXCEPT sour cream and flour.
  2. Cook on low 10-12 hours or high 4-6 hours until chicken is tender.
  3. In small bowl stir together sour cream and flour.
  4. Stir into chicken mixture.
  5. Continue cooking, stir occassionally, until thickened 5-6 minutes.
  6. Season with Nature's Seasons.

My husband really liked this one; he's a little bit of a picky eater so that's impressive then. For me it was a little bland so I just seasoned my own more.

Crock Pot Chicken

Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

  • 1 lb. chicken breast
  • 8 oz. cream cheese
  • 3 TBSP. butter
  • 4 TBSP. dry onion (I've used onion powder or those Lipton Onion soup packets)
  • 1 can cream of chicken soup
  • 1 pkg. dry Italian dressing mix (I've used Italian seasoning or my favorite Omaha Steaks seasoning)
  • 1-2 C. milk
  • 1 bag cooked egg noodles

  1. Salt and Pepper chicken and place in crock pot.
  2. Add remian ingredients except milk and noodles. Cook low for 5-6 hours.
  3. Add milk with 30 minutes remaining.
  4. Shred chicken and mix together.
  5. Serve over noodles. (I used fettuccine noodles)

Pretty tasty, but boring in presentation - no color. Maybe serve with colorful mixed vegetables.

Homemade Pizza

 Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

  • 8 C. flour
  • 3 C. water
  • 2 TBSP yeast
  • 1/2 C. sugar
  • 1/2 C. olive oil
  • 1 tsp. salt

  • Preheat oven to 450 degrees F. 
  • Mix all ingredients and kneed (I always mix yeast, then water and then sugar to make sure yeast is still good - turns kinda foamy. Then I add in the rest of the ingredients)
  • Roll out thin and place on well greased pizza pan. Fold up edges to make a crust.
  • Bake in oven until lightly brown about 10 minutes. (Do not skip! otherwise your crust will be doughy in the middle).
  • Then add desired toppings (I always just do 1/2 jar of Ragu veggie spaghetti sauce, 8 oz of shredded mozzarella cheese and pepperoni) 

****Note - Doing it this way, the dough is very thick and hearty almost too much bread (see above pictures). I've halved the recipe or make 2 pizzas, and I like it a lot better - more normal amount of crust.  But if you like a lot of bread, then try making 1 pizza out of the dough.
I'll post a picture of the pizza when I just use half the dough.

Monday, May 10, 2010

Easy Chicken Enchiladas

So easy I have this recipe memorized just from making it tonight.

  • 2 cooked chicken breasts, shredded
  • Half a pkg. of Taco Seasoning
  • 1 C Sour Cream
  • About 2 C shredded cheese
  • 4 tortillas
  • 1 small can green enchilada sauce
  1. Preheat oven 350 degrees F.
  2. Mix chicken, taco seasoning and sour cream together. 
  3. Add half of the cheese to mixture.
  4. Pour thin layer of enchilada sauce in bottom of 8x8 pan.
  5. Spread into tortillas and fold up ends.
  6. Place wrapped tortillas on top of enchilada sauce.
  7. Top it off with remaining enchilada sauce and rest of cheese.
  8. Bake at 350 for 30 minutes.

So delicious and super easy! I forgot to make some Spanish/Mexican rice (Rice Sides). It would have completed it nicely with some fresh pineapple too.

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