This is a place I can organize recipes that my family has tried and likes. I did not make any of these recipes up myself - I am terrible in the kitchen and needed a place to help with my organization. Feel free to use this site and comment on the recipes you try!!

Sunday, November 18, 2012

Mexican Chicken

I think I got this one from pinterest but I am not completely sure.  If you find out where I got it let me know so I can credit them.  I definitely did NOT make this up myself.

1 pound boneless skinless chicken breasts
1 teaspoon taco seasoning
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese
3 green onions chopped

Sprinkle the chicken on both sides with taco seasoning, then grill or saute it.

Cut chicken into cubes and place in a greased 8x8 baking dish.  Season with salt to taste.

Add enchilada sauce and toss to coat the chicken.

Sprinkle with cheese over the chicken.

Bake at 350 for 10-20 minutes until hot and bubbly.

Scatter the green onions over top.

My 2 cents worth:
  • I never measure cheese - just cover!  :)
  • The first time I made this everyone loved it but wished they had a taco to put it in.  Now I make this on taco night when I don't want to do beef (or in addition to).
  • I think this is perfect for a chicken taco salad!  yummmmmmy!

Sunday, November 11, 2012

Poppy Seed Chicken Casserole

I got this one from my very close friend Rebecca!  She has great easy quick recipes!

2 chicken breast on the bone
1 cup sour cream
2 cans cream of chicken soup
1 Tbsp poppy seeds
1 sleeve Ritz crackers, crushed
1/2 stick of butter, melted
6 servings of rice prepared

Boil chicken breasts for 1 hour.  Shred chicken.

Prepare Rice.

Combine chicken, sour cream, soup, rice, and poppy seeds and pour into 9x13 casserole dish.  Sprinkle the cracker crumbs over top and pour butter over the crumbs. 

Bake 350 for 40 minutes.  Allow casserole to set for 5 to 10 minutes. 

My 2 Cents Worth:
  • I use canned chicken.
  • I do not add the rice.
  • I serve the poppy seed chicken and rice separate.
  • Yummmmmmmmmmmy!

Sunday, November 4, 2012

Pizza Pasta Casserole

I got this one from a wonderful friend Mrs Barbarba Jones.
TCH Boys have nicknamed this "Pizzagna".

2 pounds ground beef
1 large onion chopped
2 (28oz) jars spaghetti sauce
1 (8oz) can tomatoe sauce
1 (16oz) spiral pasta cooked and drained
4 cups shredded mozzarella cheese
8 oz sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink.  Drain.  Stir in spaghetti sauce, tomato sauce, and pasta.

Transfer to 2 greased 9x13 casserole dishes.  Sprinkle with cheese.  Arrange pepperoni over the top. 

Bake uncovered at 350 for 25-30 minutes or until heated thru.

If you want you can freeze one for up to 3 months before cooking.  To Use Frozen Casserole:  Thaw in fridge overnight.  Bake uncovered on 350 for 35-40 minutes or until heated thru.

My 2 Cents Worth:
  • BIG HIT!
  • It is said to be a favorite regularly!
  • No need to measure cheese and pepperoni - just cover!  :)
  • I've never frozen one so I am not sure how that turns out.