File this under “Comfort food” as this is one recipe my kids will ask for whenever they come home. It’s easy to throw together, easier still if you use chicken meat from a grocery roasted chicken, and great to make in the morning and pop it in the oven in the evening. Serve with a salad and bread and you’ve got your meal.
Chicken Rice Casserole
Preheat oven to 350 degrees F.
1 cup uncooked long grain white rice
2 cups chicken broth
4 half chicken breast, roasted or boiled , then diced into 1/2 inch pieces
1 cup diced celery
1 tablespoon chopped onion
1 can cream of chicken soup
3/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon curry powder
1 cup Ritz crackers, crushed
1/2 cup slivered almonds
1/4 cup butter, melted
Bring the chicken broth to a boil in a medium sized saucepan and add rice; reduce to a simmer and cover. Cook for 15-20 minutes, until all the broth is absorbed. Set aside.
Combine the chicken, celery, onion, cream of chicken soup, mayonnaise, lemon juice, salt and curry powder in a large bowl and mix well. Mix the rice into the chicken mixture and turn into a large baking dish that has been sprayed with a non-stick spray. Combine the Ritz cracker crumbs, almonds and butter and sprinkle over the top of the casserole.
Bake, uncovered, for 45 minutes until golden brown.
Chicken Rice Casserole
22 Sep 2013 6 Comments
in Chicken, Entrees Tags: Casserole, Chicken, Comfort food, rice
File this under “Comfort food” as this is one recipe my kids will ask for whenever they come home. It’s easy to throw together, easier still if you use chicken meat from a grocery roasted chicken, and great to make in the morning and pop it in the oven in the evening. Serve with a salad and bread and you’ve got your meal.
Chicken Rice Casserole
Preheat oven to 350 degrees F.
1 cup uncooked long grain white rice
2 cups chicken broth
4 half chicken breast, roasted or boiled , then diced into 1/2 inch pieces
1 cup diced celery
1 tablespoon chopped onion
1 can cream of chicken soup
3/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon curry powder
1 cup Ritz crackers, crushed
1/2 cup slivered almonds
1/4 cup butter, melted
Bring the chicken broth to a boil in a medium sized saucepan and add rice; reduce to a simmer and cover. Cook for 15-20 minutes, until all the broth is absorbed. Set aside.
Combine the chicken, celery, onion, cream of chicken soup, mayonnaise, lemon juice, salt and curry powder in a large bowl and mix well. Mix the rice into the chicken mixture and turn into a large baking dish that has been sprayed with a non-stick spray. Combine the Ritz cracker crumbs, almonds and butter and sprinkle over the top of the casserole.
Bake, uncovered, for 45 minutes until golden brown.
Original Chex™ Puppy Chow
15 Sep 2013 Leave a comment
in Appetizers/Snacks Tags: Chex, Halloween, party, Puppy chow
So even though my girls grew up loving this sweet treat, I recently brought this to a puppy-themed birthday party for a friend and it was still a hit with the grown ups. Yes, I still do “themed” birthday parties with my friends! What’s that saying about age? It’s only a number. And you’re never too old to have a birthday party with all the trimmings. Anyway, I’ve also always thought this snack would be a cute addition to a Halloween costume for a little one dressed as a puppy… they could carry it around in a little dog dish as an accessory to their costume. Whenever you make it, you can guarantee it won’t last long!
Original Chex™ Puppy Chow 9 cups Chex cereal (I like Rice Chex) 1/4 butter 1/2 cup peanut butter 1 cup chocolate chips 2 teaspoons vanilla 1 1/2 to 2 cups powdered sugar In a small, heavy-bottom pan over very low heat melt the butter, peanut butter, and chocolate chips; stir in vanilla and remove from heat. Pour Chex cereal into a large bowl and pour chocolate mixture over, gently mixing until all is evenly coated. Pour half of the powdered sugar into a large paper bag and pour the coated cereal into the bag. Pour the rest of the powdered sugar on top and fold top of bag several times to “seal.” Shake bag gently for several minutes to thoroughly coat the cereal with powdered sugar. If you open bag and some of the cereal is still wet and dark chocolate in appearance, add more powdered sugar in necessary, re-close bag and continue shaking. If you don’t have a large enough bag to do the whole batch at once, do two smaller batches at a time. Store in an air-tight container.
THE Best Blueberry Muffins
11 Sep 2013 Leave a comment
in Breads/Muffins Tags: Blueberry, Breakfast, Muffin
Skillet Pasta and Sausage
08 Sep 2013 4 Comments
in Entrees, Pasta Tags: Cheese, Pasta, Sausage
Broccoli Cheese Soup
02 Sep 2013 Leave a comment
in Soup's On! Tags: Cheese
Grammy’s Oatmeal Bar
28 Aug 2013 Leave a comment
in Breads/Muffins Tags: Breakfast, Comfort food
This is comfort food at it’s finest. Served warm out of the oven with a glass of milk, we like it for breakfast or a late night snack. It’s really important that the butter is room temperature so that it creams really well in the mixer. Another trick is that if you don’t have evaporated milk on hand use just a splash under a cup of milk and then fill it to the cup line with regular white vinegar.
Cream butter, sugar and vanilla together in a mixer until well blended (almost whipped). In another bowl, combine flour, salt, and baking soda. Alternating, add flour mixture and milk to butter mixture, making sure all is combined well after each addition. Add oatmeal after last addition. Turn batter into a 9inch baking dish and bake for 20-25 minutes. If anything, you’d rather underbake this than overbake.
Make a glaze of powdered sugar and milk and pour over warm bar before serving.
Grammy’s Oatmeal Bar
1 cup butter, room temperature ¾ cup sugar 2 tablespoons vanilla 3 cups flour ½ teaspoon salt 1 teaspoon baking soda 1 cup evaporated milk 3 cups quick-cooking oats 1/2 cup powdered sugar milkCream butter, sugar and vanilla together in a mixer until well blended (almost whipped). In another bowl, combine flour, salt, and baking soda. Alternating, add flour mixture and milk to butter mixture, making sure all is combined well after each addition. Add oatmeal after last addition. Turn batter into a 9inch baking dish and bake for 20-25 minutes. If anything, you’d rather underbake this than overbake.
Make a glaze of powdered sugar and milk and pour over warm bar before serving.
Judy’s Chex Mix
28 Aug 2013 Leave a comment
I got this recipe from a neighbor and good friend of 20plus years and my girls have grown up loving it….and Judy. It’s a staple any party we have, as well as something I always make around the holidays to have to snack on and give in decorative bags as a little gift.
1/2 box rice chex
1/2 box corn chex
1/2 box cheerios
1/2 small bag stick pretzels
1 lb peanuts, pecans, OR cashews
2 ½ sticks butter
½ cup bacon drippings
1 tablespoon Tabasco sauce
3 tablespoons peanut butter
2 tablespoons garlic salt
Preheat oven to 300 degrees F.
Melt butter with the bacon drippings in a medium sized saucepan; add Tabasco sauce, peanut butter and garlic salt and stir to mix well.
In a very large bowl, combine all cereals, pretzels, and nuts, then drizzle butter mixture over and stir gently to coat. Pour into a large roasting pan and bake in oven for 2 hours, stirring every 15 minutes. Cool before serving.
1/2 box rice chex
1/2 box corn chex
1/2 box cheerios
1/2 small bag stick pretzels
1 lb peanuts, pecans, OR cashews
2 ½ sticks butter
½ cup bacon drippings
1 tablespoon Tabasco sauce
3 tablespoons peanut butter
2 tablespoons garlic salt
Preheat oven to 300 degrees F.
Melt butter with the bacon drippings in a medium sized saucepan; add Tabasco sauce, peanut butter and garlic salt and stir to mix well.
In a very large bowl, combine all cereals, pretzels, and nuts, then drizzle butter mixture over and stir gently to coat. Pour into a large roasting pan and bake in oven for 2 hours, stirring every 15 minutes. Cool before serving.
BBQ Beans aka “Camping Beans”
21 Aug 2013 Leave a comment
in Sides
1 pound Kielbasa sausage link, cut into slices
2 16 oz cans pork & beans in tomato sauce
1 brown onion, chopped fine
3/4 cup molasses
1/2 cup ketchup
3 strips bacon
Fry kielbasa in large sauce pan or Dutch oven and remove; set aside. Add bacon to skillet and fry to crisp; remove to drain then crumble; lower heat and saute onion in bacon drippings until softened (about 5 minutes). Combine all ingredients in pot and cook on stove top for 1 hour over low heat, stirring occasionally.
Spaghetti Aglio, Olio, e Peperoncino
21 Aug 2013 1 Comment
Super simple with just 4 ingredients, Spaghetti w/ Garlic, Oil and Red Pepper is a traditional Italian dish that’s great to throw together when you have little time but still want a great tasting meal. Add a salad and bread and you’re set. The pasta is the star of the show so be sure to cook al dente.
7 oz spaghetti, cooked al dente and drained
2 cloves garlic, minced
1 teaspoon red pepper flakes
¼ to 1/3 cup extra virgin olive oil
¾ teaspoon salt
½ teaspoon black pepper
Place the drained spaghetti in a serving platter; add the rest of the ingredients and mix well. The amounts of the garlic and red pepper flakes can be adjusted to suit your own taste.
Chicken Tortilla Soup
20 Aug 2013 Leave a comment
in Soup's On! Tags: Broth, Chicken, Olive oil
2 tablespoons olive oil
1 small brown onion, diced small
2 cloves garlic, minced
1 each green and red bell pepper, diced
1 1/2 teaspoon cumin
1 teaspoon chili powder
salt and pepper, to taste
1 10oz can Rotel Diced Tomatoes & Green Chilies
4 cups chicken broth
3 tablespoons tomato paste
3 cups water
chicken breast meat (from grocery store roasted chicken)
3 tablespoons cornmeal
6 corn tortillas, cut into small strips
In large stock pot, saute onion in olive oil over medium low heat until soft (about 5 minutes); Add garlic, green and red peppers and saute 3 minutes more. Sprinkle seasonings over vegetables, then stir in Rotel, chicken broth, tomato paste and water. Bring to a boil and reduce to a simmer. Simmer for at least 30 minutes, slightly covered. Add chicken meat. Put cornmeal in a small cup and stir small amount of hot water in to make a loose paste or slurry. Pour in to soup. Put tortilla strips into soup. Simmer for 10 minutes or so, as it will thicken up. Serve it with sour cream, avocado, cheddar and jack cheese, etc as toppings.
Feeding7sisters 