Chicken Tortilla Casserole

This was favorite meal as a kid, and it's always been a big hit when I serve it too.   It sounds like a Mexican casserole, but once it's finished, it really just tastes like cheesy chicken yumminess.  It doesn't have Mexican spices, so it might be good for picky little eaters. I haven't tried it with E yet.  

Chicken Tortilla Casserole

  

2-3 lbs cooked, chopped chiken

1 cup chicken broth

8 oz. sour cream

10 flour tortillas (small size)          

2 cans cream of chicken soup

¼ cup chopped onion

4 cups cheddar cheese

-Combine chicken, onion, soup, and broth in a pot.

-Add salt and pepper.

-Cook until boiling.

-Remove from heat, and add sour cream.

-Fill tortillas with mixture from pot, sprinkle with cheese.  Roll up and place in a 9 x 13 baking dish (cover bottom with filled and rolled tortillas).

-Pour remaining mixture over rolled tortillas.

-Sprinkle remaining cheese on top.

-Bake at 350 degrees for 30-40 minutes.

-Let stand for 5 minutes before serving.

[from Amanda]

White Chili

Here is a white chili recipe I recently found.  I do this in the crock pot but you can do it stove top too.

1.5 lb chicken breast

1 can white corn or frozen corn (I have used both)

1 can chick broth

1 can cream of chicken soup

2 cans northern bean rinsed and drained (you can also use dried if you soak them first)

taco seasoning packet**

Sour cream, cheese, green onions chopped

Dump everything in crockpot except sour cream, cheese and green onions.  Cook on low 8-10 hours.  An hour before serving take chicken out and shred.  Serve with toppings.

**I made my own taco seasoning:

1 tbsp chili powder

2 tsp onion powder

1 tsp each: cumin, garlic powder, paprika, oregano and sugar

1/2 tsp salt 

[from Molly]

Chicken and Dumplings

Racheal Ray chicken and dumplings.  I follow the recipe, except instead of using the biscuit mix, I buy the premade biscuits that are in the pop open tubes.  Even easier, and it is so yummy.  :)

Ingredients

• 1 1/2 pounds chicken breast tenders
• 1 tablespoon olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 russet potato, peeled and diced
• 2 medium carrots, peeled and diced or thinly sliced
• 1 medium onion, chopped
• 1 rib celery, diced
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 1 teaspoon poultry seasoning, 1/3 palm full
• 2 tablespoons flour, a handful
• 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
• 1 small box biscuit mix(preferred brand Jiffy Mix)
• 1/2 cup warm water
• Handful flat-leaf parsley, chopped
• 1 cup frozen green peas

Directions

Dice tenders into bite size pieces and set aside. Wash hands.

Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

[from Kristi--http://www.foodnetwork.com/recipes/rachael-ray/chicken-and-dumplings-recipe/index.html]

Creamy Chicken-Apple Chili

Just made this last night: Creamy Chicken Apple Chili and Atalie ate 2 bowls! Served it w/ a salad. It was great. The apples don't add an apple taste. more of just a mild sweetness.

INGREDIENTS:

• 1/4 cup extra-virgin olive oil
• 2 pounds chicken tenders, cut into 1/2-inch-thick slices
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• Salt and pepper
• 2 apples, cut into 1/2-inch cubes
• 1 onion, chopped
• 4 tablespoons butter
• 1/4 cup flour
• 2 cups chicken broth
• 3/4 cup milk
• Two 15-ounce cans pinto or white beans, rinsed
• 2 cups shredded monterey jack cheese (about 8 ounces)
• Toasted tortillas, for serving
• Chopped scallions, for serving

DIRECTIONS:

1. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.
2. In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.
3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas and scallions.
   
   
   [from Raegan--http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/soup-recipes/Creamy-Chicken-Apple-Chili]

Chicken with Sundried tomatoes and Spinach

We had Chicken w/ Sundried tomatoes and Spinach. I used chicken tenderloins. Served with baked sweet potatoes and salad.


Ingredients:

• 2 T butter or olive oil
• 1/2 c white wine
• 1 lemon, juiced (I used lime because I didn't have lemon)
• 1/2 c sundried tomatoes in oil, chopped
• 1 cup fresh spinach
• 1/2 c chicken broth

*I pound the chicken to 1/4 inch thick. Optional step.


1. Season chicken with S&P.
2. Over med/high, cook chicken in olive oil or butter evenly until both sides are done. Remove chicken and set aside.
3. In remaining oil, cook sundried tomatoes for 1 minute. Add white wine, broth, and juice of 1 lemon. Cook until reduced by 1/2.
4. Add spinach and cook until wilted.
5. When serving, pour SD tomato/spinach sauce over the chicken.


My whole family likes this. Charis just adds ketchup (*gag*).

Oh, and you could do this with any combo of veggies. Portobello mushrooms or eggplant was my first thought.

[from Raegan]

Hawaiian Haystacks

Tonight, I am making Hawaiian Haystacks. Raegan, you might not like this because it is in the slow cooker and has cream of chicken soup :)



*10-12 chicken tenders (I usually have chicken breast, so I use 2-3 chicken breasts)

*1 cup chicken broth (I always use the whole can)

*2 cans cream of chicken soup, condensed

*1 can (12 oz) evaporated milk



Grease slow cooker. Add chicken. Combine remaining ingredients and pour over chicken. Cover and cook on high 3-4 hours or low 6-8 hours.



Serve over rice and with a variety of toppings. Ideas are cheese, tomatoes, olives, celery, peas, pineapples, shredded coconut, raisins, Chinese noodles, green peppers, green onions...whatever you like.

By the way, fresh pineapple is amazingly good with this.

 
[from Valerie]

Taco Soup

We had Taco Soup tonight (leftover from Sunday) which is so yummy:




Ingrediants: 1 lb ground beef, 1 onion (diced), 4 cloves garlic (minced), 30 oz kidney beans, 30 oz canned corn, 30 oz canned diced tomatoes (all with juices), 2 cups chicken or veggie broth, season with 1 T chili powder and 1 package taco seasoning (I just looked up what is in the seasoning online and put in the individual spices/herbs since I didn't have the mix).



Brown meat and onion in large dutch oven or stock pot. Add garlic and stir. Drain meat.



Add in all cans (I used 2 14.5 oz cans of each) with juice.



Add broth and seasonings. Stir and bring to a boil. Simmer 30 min or so to let flavors meld. Great with Fresh Mex. Salad or rolls. We were in a hurry so just ate it on it's own. Mmmm. I've had 3 bowls today (lunch 1, dinner 2). :D

 
 
[from Rochelle]

Chicken Picatta

Ingredients


2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

2 cups all purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.



In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.



Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.



[from Sue, from http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe/index.html]

B's Yummy Dish

I made this last night. It's so simple but so yummy!



1 16 oz box of Angel Hair Pasta

2 cups chicken breast cut up

1 can cream of chicken soup

1 1/2 cups chicken broth

3/4 cup mayo

4 tbsp lemon juice

2 cups shredded mozz cheese



Steps

1. cook chicken, cut up

2. cook pasta

3. In BIG bowl, whisk in cream of chicken soup, chicken broth, mayo, lemon juice. Then add in cheese, chicken, and pasta.

4. put it in a clean 9x13 pan, sprinkle top with parm cheese

5. cook 30 minutes at 350 degrees



It makes allot, so enjoy!!!

[from "B"]

Chicken Pot Pie

Ingredients

4 cups frozen vegetable mix, peas, carrots

1 to 2 tablespoons canola oil

3 tablespoons butter

1 cup chopped onion

1 cup chopped celery

1 1/2 cups low sodium chicken broth

1/2 cup milk

3 tablespoons flour

1 teaspoon curry powder

2 tablespoons dried parsley

1 teaspoon salt

1/2 teaspoon fresh ground pepper

2 cups cubed cooked chicken

1 package puff pastry

Directions

Preheat oven to 400 degrees F.



Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.



In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

~~~~~~~~~~~~

My husband does not like curry so I sub. the curry for 1 teaspoon of thyme and sub parsley for 1 teaspoon of rosemary. My family loves this recipe!

~~~~~~~~~~~~~~~~~~~~~~

[from Sue]

Sausage and Mushroom Polenta "Lasagna" (Master Recipe)

Made this last night...YUM!
Sausage and Mushroom Polenta "Lasagna" (Master Recipe)

•2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling

•2 tablespoons unsalted butter

•1/2 pound bulk sweet Italian sausage (I used chicken sausage)

•1 portobello mushroom , stem removed

•1 small yellow onion , chopped

•4 large cloves garlic , chopped

•2 sprigs fresh rosemary , leaves stripped and finely chopped

•1/2 teaspoon crushed red pepper flakes

•Salt

•finely ground black pepper

•1/2 cup chicken stock or broth

•Zest and juice of 1 lemon

•2 cups ricotta cheese

•1 egg

•1/2 cup grated Parmigiano-Reggiano

•1/2 cup plain breadcrumbs

•1 tube (24 ounces) prepared polenta , plain or flavored, cut into 21 disks about 1/4-inch thick

•1 cup shredded mozzarella



Directions:

Preheat the oven to 450°.

Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan) and the butter. Once the butter is melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated, about 2 to 3 minutes.

While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, and the breadcrumbs.

Brush an 8-inch spring form pan or an 8" x 8" baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with ricotta mixture.

Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this—just mush it out over the polenta. Top the ricotta with a third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the spring form (or cut loose from the baking dish) and serve.

~~~~~~~~~~~~~~~

Raegan, that sounds very yummy! I have never seen prepared polenta in a tube. What part of the grocery is that in?

~~~~~~~~~~~~~~~

I always find it in produce. At Wal-Mart it's where all the stuff like Tofurkey is. :) It's refrigerated.

~~~~~~~~~~~~~~~

[from Raegan]

Favorite From Raegan

Finally, I love this: Just made this last week, too and it was AWESOME. I added mozzerella on the top when I baked it.



Ingredients

•5 tablespoons EVOO – Extra Virgin Olive Oil, divided

•6 cloves garlic, finely chopped, divided

•1 large or 2 small to medium onions, finely chopped, divided

•1 small carrot, finely chopped or grated

•Salt and pepper

•1 1/2 teaspoons oregano or marjoram, half a palmful

•1 teaspoon crushed red pepper flakes, 1/3 palmful

•1 teaspoon fennel seeds, crushed by pressing under flat of your knife

•2 tablespoons chopped fresh thyme, 5 to 6 sprigs

•1/4 cup flat-leaf parsley, finely chopped

•1/2 cup dry white or red wine

•2 cups chicken stock

•2 28-ounce cans Italian crushed tomatoes

•1 pound medium or large shell pasta (not extra-large stuffing shells)

•2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel

•Freshly grated nutmeg, about 1/4 teaspoon

•2 cups fresh ricotta cheese

•1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table

•2 large egg yolks, lightly beaten



In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.

After sauce has been simmering for 30 minutes, preheat oven to 375ËšF.


Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.


While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.


Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.


Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.


Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.


[from Raegan]

Tavia's White Chicken Chili

Tavia's White Chicken Chili


Ingredients

•1 lb chicken, canned or fresh (shredded, cooked or cubed)

•1 medium onion, chopped (steam in water until translucent)

•1 (16 oz) can chicken broth

•1 (16 oz) can cream of chicken soup

•1 small can chopped green chilies

•1 cup water or more, depending on consistency

•1 can (11 oz) green giant brand mexi-corn

•2 (16 oz) cans of great northern beans

•1 1/2 tsp garlic powder or fresh garlic

•1/2-1 tsp ground cumin

•1 tsp oregano

•1/2 tsp pepper

•1/4 tsp cayenne pepper

•------------------------

•1/2 cup whipping cream or evaporated milk

•1 cup sour cream

•cheese

•tortilla chips

Mix first group of ingredients together and heat through. Just before serving add the whipping cream and sour cream. Top with cheese and tortilla chips.

[from Rachel]

PANCIT (filipino)

1. Soak 1 pkg rice sticks in hot water 3-5 minutes; drain; add ab. 5 tbsp soy sauce and set aside



2. Saute 1 clove garlic and onion (diced)



3. Add 1 cup shredded meat (chkn, pork, beef), S&P if wanted



4. Add 2 cups chicken broth and 1 chken cube



5. Add shredded cabbage and carrots (ab. 1 cup each)



6. Add noodles



7. Add calamansi (kumquat) juice... can do lemon for a different taste



**You can use shrimp instead, but don't cook too long!

[from improvingmama]

Ginger Pork and Stir Fry Veggies ****

INGREDIENTS

1 (whole ) pork tenderloin, about 12-oz., thinly sliced

2 tablespoon(s) (grated peeled) fresh ginger

1 cup(s) (reduced-sodium) chicken broth

2 tablespoon(s) teriyaki sauce

2 teaspoon(s) cornstarch

2 teaspoon(s) canola oil (I use EVOO)

8 ounce(s) snow peas, strings removed, fresh or frozen

1 medium zucchini, cut lengthwise , in half and thinly sliced crosswise

3 onions, cut into 3-inch pieces



DIRECTIONS

1. Toss pork with ginger in a bowl. Mix broth, teriyaki sauce and cornstarch in a cup; set aside.



2. In a nonstick 12-inch skillet, warm 1 tsp. oil over medium-high heat until hot. Add snow peas, zucchini and green onions, and stir-fry until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl.



3. In the same skillet, heat remaining 1 tsp. oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with vegetables.



4. Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil until sauce thickens slightly, about 1 minute, stirring constantly. Return pork and vegetables to skillet, stir to combine with sauce and heat through. Serve with brown rice, if you like.


[from improvingmama]