Quick, Comfort Food Casserole

Everything in this casserole is a comfort food. It's very easy and tastes great.

Ingredients:

2 eggs, beaten
1 cp mayonaise
1 can (10 oz) cream of celery
2 pkg (10 oz each) frozen chopped broccoli, thawed and drained
8 oz cubed, cooked chicken (about 2 cups)
1 cp chopped onion
4 oz shredded, cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cp packaged herb stuffing mix
2 tbl butter, softened

Directions:

1. Preheat oven to 325 degrees and lightly spray 13x9 pan or 2 quart casserole.
2. In bowl, beat eggs, stir in mayo and soup until blended.
3. Stir in broccoli, chicken, onion, cheese, salt and pepper.
4. Transfer to prepared pan, sprinkle with stuffing and dot with butter.
5. Bake for 45 minutes or until bubbly.

***serves 8

Chicken Curry Casserole

This is really easy and full of flavor for fans of curry.

Ingredients:

3 cups cooked white rice (I like Jasmine)
2 pkg. (10 oz each) frozen chopped broccoli, thawed
3 cups cooked chicken
2 cans ( 10.75 oz each) cream of mushroom soup
1 cup mayo
3/4 cup of milk
1 tbl lemon juice
2 tsp curry powder

Directions:

1. Preheat oven to 375 degrees. Spray 12x7x2 baking dish.
2. Spoon rice into baking dish and spread evenly. Scatter about 3/4 of the broccoli over the rice.
3. Chop the chicken and layer it on top of broccoli.
4. In large bowl, whisk together the soup, mayo, milk, lemon juice and the curry powder. Pout sauce evenly over casserole, Sprinkle remaining broccoli over top.
5. Bake, covered, 30 minutes. Uncover and bake 15 minutes more.

***8 servings

Easy Classic Chicken Pot Pie

Great for a rib sticking dinner and so easy.

Ingedients:

1 box (15 oz) refrigerated pie crusts for 2 crust pie-softened
1/3 cup butter or margarine
1/3 cup onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 & 1/2 cup shredded cooked chicken (or turkey)
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed

Directions:

1. Preheat oven to 425 degrees...9" glass pie plate
2. In 2 qt. saucepan, melt butter over medium heat. Add onion, cooking 2 minutes, stirring frequently until tender. Stir in flour, salt and pepper until well blended.
3. Gradually stir in broth and milk, cooking & stirring until bubbly and thickened.
4. Stir in chicken (or turkey) and mixed vegetables. Remove from heat and spoon into crust. Top with second crust, seal, and flute. Cut slits on top to vent.
5. Bake 30 to 40 minutes or until crust is golden. During last 15 minutes, cover edge of crust with strips of foil to prevent exessice browning. Let stand 5 minutes before serving.

***6 servings

Chicken and Broccoli Pockets

I'm not sure where I found this recipe, but I'm glad I did. It's really simple and a family pleaser.


Ingredients:

1 can (1.75 oz) broccoli cheese soup, divided
1/2 cup milk
1 pkg (10 oz) refrigerated, cooked and sliced chicken breast, coarsely chopped
1 pkg (10 oz) pkg frozen chopped broccoli, thawed and drained
1/4 tsp pepper
1 pkg (17.3 oz) frozen puff pastry, thawed

Directions:

1. Preheat oven to 375 degrees
2. In medium saucepan, combine 1/2 cup soup and the milk..set aside.
3. In medium bowl, combine remaining soup, chicken , broccoli, and pepper...mix well.
4. With rolling pin, roll out each puff pastry sheet to 12" squares, cut each sheet into 4 equal
squares. Place equal amount of chicken mixture in center of each square. Fold the pastry
over the filling to form a triangle. Press the edges together to firmly seal.
5. Place on 2 baking sheets. Bake 20-22 minutes or until golden. Heat soup and milk mixture
over medium, until hot and bubbly...stirring occasionally. Spoon over pockets and serve.

***8 servings

Beer Chicken Wings

I haven't posted for awhile...out collecting/finding/trying new goodies to pass on to you. Here's a tasty treat and a new variation on chicken wings. Try it...you'll love 'em.




Ingredients:


2 cans beer
1 pkg (5lbs) frozen chicken wings...thawed
2 tsp ground pepper
1 tsp salt
3/4 cup cayenne pepper sauce (adjust to your own taste)
1/4 cup (1 stick) butter, melted



Directions:


1. Preheat oven to 425 degrees. Line rimmed baking sheets with foil and spray with non stick spray.

2. Set aside 1/3 cup of beer. Pour remaining beer into large shallow dish, add thawed wings, cover and marinate at least 4 hours in fridge, then drain wings.

3. Season wings with salt and pepper and place on baking sheets. Bake for 30 minutes, then turn wings and cook for 25 to 30 mins more, or until for 25-30 minutes more, or until crispy and no longer pink.

4. In large bowl, combine the cayenne pepper sauce, butter, and the reserved 1/3 cup beer...mix well . Add wings and toss until evenly coated...serve immediately.

Chicken and Beans Soup

This soup is so easy and satisfying too. It doesn't take much effort to put together, but is sure to please.

Ingredients:

1 pound boneless chicken tenders
1/4 tsp salt
1/4 tsp pepper
1 can (15.5 ounce) cannellini beans (don't drain)
2 tbl chicken broth
2 tbl sundried, julienne cut, sun dried tomatoes
2 tbl cornstarch
1/4 cup water
2 tsp fresh basil, cut up, or 3/4 tsp of dried basil

Directions:

1. Cut chicken into bite size pieces. Preheat a large saucepan on medium high heat for 2-3 minutes
2. Coat chicken with a non-stick cooking spray, then sprinkle with basil, salt, and pepper. Place in saucepan and stir 2 minutes to brown chicken.
3. Stir in the cannellini beans, broth, and sun dried tomatoes. Combine cornstarch and water until blended, and add to mixture in pan. Stir constantly and bring to a boil. Reduce heat to medium and cook for 5 minutes, and serve.

Buffalo Chicken Meatballs

These make great appetizers, or a snack for watching the big game. They're very tasty, and very appealing to everyone.

Ingredients:

1 pound ground chicken
1 cup fresh breadcrumbs
1/3 cup sliced scallions
1 tsp paprika
1 tsp minced garlic
1/2 tsp salt

Directions:

1. Preheat oven to 475 degrees. Line a baking dish with non stick foil.
2. Mix all ingredients and roll into 32 balls.
3. Bake 10 to 12 minutes until browned and cooked through.
4. Remove & drizzle with favorite hot sauce to taste-toss to coat.
5. Serve with blue cheese dressing.

Anytime Casserole

This is a great dish to fall back on. Serve this for your family or take to a pot luck...everyone likes it and will want the recipe.

Ingredients:

2 eggs
1 cup mayonnaise
1 can (10 0z) cream of celery soup
2 pkgs (10 oz ea) frozen chopped broccoli, thawed and drained
8 oz cooked chicken, cubed...about 2 cups
1 cup chopped onion
4 oz (1 cup) shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cup packaged herb stuffing mix
2 tbl butter at room temperature

Directions:

1. Preheat oven to 325 degrees and lightly spray a 13 x 9 pan or 2 qt casserole
2. In bowl, beat eggs and stir in the mayonnaise and the cream of celery soup until blended.
3. Stir in broccoli, chicken, onion, cheese, salt and pepper.
4. Transfer to pan and sprinkle with stuffing and dot with butter.
5. Bake for 45 minutes or until bubbly.

***serves 8

Chicken Cranberry Salad

This is a nice twist on chicken salad...very tasty. You can alter the recipe by changing the kind of nut you use.

Ingredients:

2/3 cup coarsley chopped pecans
3 cups chopped cooked chicken
3/4 cup sweetened dried cranberries
2 celery ribs, diced
1/2 small sweet onion, diced
3/4 cup mayonnaise
1 tbl greek seasoning
2 tbl fresh lemon juice

Directions:

1. Preheat oven to 350 degrees and bake pecans in a single layer in a shallow pan 5 to 7 minutes or unitl lightly toasted and frangrant. Cool completely for about 15 minutes.

2. Stir together the pecans, chicken, cranberries, and remaining ingredients.
3. Serve immediately or chill up to 24 hours.

***Almonds are a good substitute for the pecans

Spaghetti Chicken

This is a nice change of pace to regular spaghetti. All you need is a side salad.

Ingredients:

1 16 oz pkg vermicelli
1 (2 lb) deli rotissorie chicken
1 tbl butter
1 (8oz) pkg sliced fresh mushrooms
1 large onion, chopped
1 large green bell pepper, chopped
1/2 cup chopped celery
1 (16 oz) pkg cheese product (ie. Velveta), cut into cubes
1 (10 oz) diced tomatoes
1 cup frozen green peas
1/2 tsp salt
1/2 ground black pepper
1/4 cup Italian style breadcrumbs
1/2 cup Parmesan cheese

Directions:

1. Prepare pasta according to package directions...drain and set aside.
2. Remove chicken from bones and cut into bite size pieces and set aside.
3. Melt butter in large pan over medium heat. Add mushrooms and next 3 ingredients. Saute 8-10 minutes or until vegetables are tender.
4. Add chicken, cheese cubes, and next 4 ingredients to vegetable mixture and cook over low heat unitl cheese is melted and all are combined.
5. Add pasta, and toss to combine, then pour mixture into lightly greased 13 x9 inch baking dish.
6. Sprinkle with breadcrumbs and parmesan cheese.
7. Bake at 350 degrees for 29 minutes, or until bubbly.

Basil Chicken Pasta

This dish is very easy and despite having pasta, feels light. It's a great meal to have with the chicken, or substitute shrimp, or just serve vegetarian.

Ingredients:

6 ounces linguine or fettuccine
2 tbl olive oil
3 cloves of garlic, minced
1 pound skinless, boneless chicken breast, cut into 1 inch cubes
1/2 tsp salt
1 cup chopped fresh tomato
1/4 cup chopped fresh basil
finely shredded parmesan cheese (optional)
fresh ground pepper

Directions:

1. Cook pasta according to package directions, then drain and return pasta to pan to keep warm.
2. Heat 1 tbl of olive oil in a large skillet over med high heat, then add garlic and cook, stirring for 15 seconds.
3. Add chicken and salt, and cook for 3 minnutes or until chicken is no longer pink, stirring frequently.
4. Add chicken mixture to the hot pasta along with the tomato and basil.
5. Add remaining tbl of olive oil to coat lightly.
6. Sprinke each serving with cheese if desired and fresh ground black pepper.

**4 servings

Biscuit Pot Pies

This recipe makes 8 individual pot pies, and is very easy and quick.

Ingredients:

1/4 cup margarine or butter
1/3 cup flour
dash of pepper
1 (10 & 1/2 oz) can condensed chicken broth
3/4 cup milk
2 cups cubed, cooked chicken
1/3 cup chopped onion
1 (4 oz) can sliced mushrooms
1 cup frozen sweet peas
1 (9 oz) pkg frozen baby cut carrots
1 (1 lb 3 oz) can Grands refrigerated buttermilk biscuits

Directions:

1. Preheat oven to 350 degrees. Grease 8 (10 ounce) custard cups or large muffin tins.
2. In large skillet, melt the butter or margarine, stir in flour and pepper.
3. Cook 1 minute, stirring constantly unitl smooth and bubbly.
4. Gradually stir in broth and milk, cook until mixute boils and thickens, stirring constantly.
5. Add chicken, onions, mushrooms, peas, and carrots....cook until hot and bubbly.
6. Spoon mixture evenly into 8 greased custard cups.
7. Separate biscuits, press or roll each biscuit into 4 & 1/2 " circle, and place on top of filled cups.
8. Cut slits in biscuit tops and bake for 17 to 20 minutes, or until biscuits are golden brown.

Baked Peanut Butter Chicken

I've had different kinds of peanut butter chicken...and I love them all. Maybe because I'm a maniac for peanut butter, but this is a very good dish.

Ingredients:

6 chicken breasts
1/2 cup flour
2 eggs
1/2 cup peanut butter
1 tsp salt
1/4 tsp pepper
1/2 cup milk
1 cup dry bread crumbs

Directions:

1. Preheat oven to 375 degrees and lightly grease baking pan.
2.Wash & dry chicken, then dredge in flour.
3. Blend eggs with peanut butter, salt and pepper.
4. Gradually add milk and beat with a fork until blended.
5. Dip chicken breasts in peanut butter mixture, then in the bread crumbs.
6. Place in baking pan and bake for 45 minutes.

Chicken Casserole

This is a great dish for company...mix it up and stick it in the oven, then mingle with friends.

Ingredients:

2 (14.5 ounce each) cans green beans...drained
3 cups cooked chicken...cut up
1 medium onion diced
1 (8 ounce) can water chestnuts...drain & chop
1/2 red bell pepper diced
1 can ( 10.75 ounce) condensed cream of celery soup
1 cup mayonnaise
1 box (6 ounce) long grain & wild rice...cooked according to package directions
1 cup grated cheddar cheese
salt and pepper

Directions:

1. Preheat oven to 350 degrees, and grease a 3 quart casserole or 13 x 9 pan
2. Sauteed onion and red bell pepper until soft.
3. Mix all ingredients together and pour into prepared casserole and bake 20 to 25 minutes or until bubbly.
***6 to 8 servings

Easy Pineapple Chicken Teriyaki

This is a very quick, great tasting dish that will impress family and friends alike.

Ingredients:

1 can (20 ounces) pineapple slices, drained-reserve juice
2/3 cup teriyaki marinade and sauce
1 large garlic clove-finely chopped
5 boneless, skinless chicken breast halves (about 1 & 1/2 pounds)
1 tbl choppped parsley
2 tsp grated fresh ginger root
2 teaspoons lime juice

Directions:

1. Combine 2/3 cup of reserved pineapple juice, 1/3 cup of the teriyaki marinade & sauce, and the garlic. Then pour into a large zip lock bag and add the chicken breasts and refrigerate at least 20 minutes.
2. Stir together the other 1/3 cup of teriyaki, the parsley, ginger, and lime juice in a bowl.
3. Remove chicken from bag and discard pineapple mixture.
4. Grill or broil chicken 10 minutes, brushing occasionally with teriyaki mixture, turning once.
5. Add the pineapple slices and continue grilling or broiling, brushing with mixture 2 -4 minutes, or until chicken is no longer pink in center and slices are golden brown.
6. Discard any remaining teriyaki mixture.

**5 servings

Peanut Butter Chicken

One of my favorite Chineses dishes is peanut butter chicken. At buffets, I make a b-line for it.

Ingredients:

1 egg beaten
salt and pepper
1/2 teaspoon garlic
1/2 cup milk
1/4 cup peanut butter
1 tbl soy sauce
1 & 1/2 pound of chicken tenders

Directions:

1. Season chicken with salt, pepper, and garlic.
2. Mix egg, soy sauce, milk, and peanut butter.
3. Dip chicken in mixture and place in 9 x 13 pan and pour any leftover sauce over chicken and bake in 350 degrees for 1 hour...don't cover chicken.

Chicken Francesca

I got this recipe from my Mother...it was always a favorite of mine. She served it with buttered noodles.

Ingredients:

8 to 10 chicken tenders, or 8 skinless/bonelses chicken breasts
1 cup milk
1 cup bread crumbs
1 cup grated parmesan cheese
2 tsp chopped parsley
1 cup olive oil
butter
salt & pepper
1 lemon-sliced thin
1 cup white wine
1/4 cup lemon juice
1 cup chicken broth
Grand Marnier

Directions:

1. Pound each piece of chicken lightly...making sure each piece is the same thickness.
2. Soak all the chicken in milk for 10 minutes.
3. Mix bread crumbs, parsley, parmesan cheese and coat chicken well.
4. Add olive oil to large skillet and quickly braise chicken on each side until lightly browned.
5. Place chicken in buttered baking dish and lightly salt and pepper.
6. Place 1 slice of lemon on each piece of chicken.
7. Remove all but one tbl oil from skillet, leaving residue from chicken.
8. Add wine and boil until liquid is reduced by half.
9. Add lemon juice and chicken broth, and boil until liquid is reduced by half again.
10. Pour over chicken and drizzle Grand Manier over each piece of chicken.
11. Bake at 350 degrees (preheated) until liquid begins to bubble, 20-25 minutes.
12. Serve with buttered noodles or fettuccine.

**serves 4-5

Chicken Wings

There are so many different variations of chicken wings, but I happen to come back to this one alot of the time, because it is so tangy.

Ingredients:

12 - 15 pieces of chicken (wings, drummettes, thighs)
1 small onion chopped
1 tbl oil
1 tbl honey
1 clove garlic, minced
3 tbl ketchup
2 tbl soy sauce
1 tsp dijon mustard

Directions:

1. Mix all ingredients in bowl, then put in chicken and coat thoroughly. Cover with plastic wrap, and marinate in refridgerate for 1 & 1/2 hours or longer.
2. Preheat oven to 180 degrees and place on wire rack above roasting pan.
3. Cook 45 minutes basting a couple of times.

Oven Fried Chicken

Alot less mess "frying" the chicken in the oven. Really crispy and no grease.

Ingredients:

1 chicken about 3 & 1/2 pounds, cut up or just breasts if desired
2 tbl canola oil
1/2 cup all purpose flour
1 & 1/4 cups crushed cornflakes
1 & 1/2 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
2 eggs
1/4 cup milk

Directions:

1. Preheat oven to 375 degrees.
2. Remove and discard skin from chicken (except wings)
3. Brush jellyroll pan with oil and place flour in shallow bowl.
4. In another bowl combine crushed cornflakes, garlic, onion powder, salt and pepper.
5. In another bowl beat eggs and milk together.
6. Coat each chicken piece in flour, then in egg mixture, and then in cornflake crumbs.
7. Arrange on baking sheet and coat with cooking spray.
8. Bake 40 - 45 minutes or until meat is no longer pink near bone.
9. Serve hot or at room temperature.

Grandma's Chicken Cacciatore

If my Grandmother had a 'famous for' type of dish, it was this. As a kid, I begged her to make it. It is so good & brings back lots of fond memories whenever I make it.

Ingredients:

4 skinless/boneless chicken breasts
3 tbl all purpose flour
1/4 tsp salt
1/8 tsp pepper
2 tbl olive oil
2 tsp chopped garlic
1 can (14.5 ounce) diced, drained tomatoes
1 pkg (8 ounces) sliced mushrooms
3/4 cup white wine
2 tbl tomato paste
12 ounces fettucine-cooked to pkg directions

Directions:

1. Dust chicken with flour to coat, season with salt & pepper
2. In large skillet, heat oil over medium high....add chicken, cook 3 minutes per side. Remove to plate and set aside.
3. Add onion, mushrooms & garlic to skillet. Reduce to medium, cook for 5 minutes...stirring occasionally.
4. Add well drained tomatoes, wine and tomato paste...bring to boil, then add chicken to sauce.
5. Cook on medium low heat, partially covered for 8 minutes until chickens internal temperature reaches 160 degrees.
6. Serve over fettucine