Salsa Chicken Rice Casserole

I made this for the Missionaries on Monday..It was really good!

We don't do mushrooms at my house and I had cream of celery on hand so i used that. I also added black beans to the chicken layer! 

 

Ingredients

• 1 1/3 cups uncooked white rice
• 2 2/3 cups water
• 4 skinless, boneless chicken breast halves
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 1 1/2 cups mild salsa

Directions

1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.(I used a rice cooker to cook mine!!!)
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly. 

Ham, Potato and Cabbage Soup

AllRecipes.com by Campbell’s Kitchen

1 T Oil

2 Large Onions, chopped

1 clove garlic, minced

6 cups Chicken Broth

¼ t ground black pepper

3 cups shredded green cabbage

1 large potato, diced

½ (8oz) cooked ham steak, cut into 2-inch long strips

2 T chopped fresh parsely (I did not use)

1 t caraway seed (optional – I did not use)

Directions:

1. Heat oil in a 6-quart saucepot over medium-high heat. Add the onions and garlic and cook for 3 minutes or until tender, stirring g occasionally.
2. Stir the broth, black pepper, cabbage, potato and ham in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the potato is tender.
3. Stir in the parsley an caraway see, if desired.

Amy’s Notes:

I used two medium red potato’s and simmered for over an hour. Served with biscuits. It was yummy!

Marvelous Mini Meatloafs

This is sure to be a new favorite. My family loves them!

1 lb. ground beef
1 cup water
1 box stove top stuffing (I use chicken flavor)
1 tsp. garlic powder
3/4 cup of bbq sauce
3/4 cup shredded cheddar cheese

Preheat oven to 375. Mix meat, stuffing mix, and 1 cup water and garlic powder until well blended. Press into 12 muffin cups sprayed with cooking spray; make and indentation in the center of each with a spoon. Spoon in the bbq sauce into the center of each meatloaf. Bake 30 min. (check at 25 min, some muffin tins cook these fast) and top with cheese and bake 5min or until cheese is melted.

*Ketchup works fine instead of bbq sauce if your kids prefer that. ;)
Kraft foods magazine fall 2005

Chicken and Broccoli Braid

Ingredients

• 2 cups diced, cooked chicken meat
• 1 cup fresh broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1 clove crushed garlic
• 1 cup shredded Cheddar cheese
• 1/2 cup mayonnaise
• 2 teaspoons dried dill weed
• 1/4 teaspoon salt
• 2 tablespoons slivered almonds
• 1/4 cup diced onion
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 egg white, beaten

Directions

1. Preheat oven to 375 degrees F (190 degrees F).
2. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
4. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Tuna Cakes

Wanted to find a recipe like samon patties/ crab cakes that was cheap and easy. 

Big hit in my house!!! We have almost once a week. I have also snuck in some shredded zucchini to it once or twice.. but you may need to adjust the water so its not too soggy.

2 cans (5 oz. each) light tuna in water, drained, flaked

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup KRAFT Shredded Mild Cheddar Cheese

3/4 cup  water

1 carrot, shredded

1/3 cup  KRAFT Real Mayo Mayonnaise

2 Tbsp. CLAUSSEN Sweet Pickle Relish (i use dill)

Mix all ingredients and refrigerate 10 min. 

Heat large nonstick skillet sprayed with cooking spray on medium heat.  

Using ice cream scoop (i use my hands but it gets messy) ass 1/3 cup portions of tuna mixture, in batches, to skillet. 

Flatten into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.

Matzoh Ball Soup

Like homemade chicken noodle soup? Especially with homemade egg noodles? This is just as good if not better, and way easier and faster to make!

4 eggs
1 t salt
a few teaspoons favorite dried herbs, if desired
1/3 c plus 1 T water
1 c matzoh meal (found in a box or cardboard canister in the international aisle)
1/4 t black pepper
6 c poultry stock or chicken broth
1 1/2 c chicken
chopped carrots and onions, if desired
salt and pepper to taste

Beat eggs and salt for one minute. Stir in herbs, water, matzoh meal, and pepper until well blended. Cover bowl with plastic wrap and put in fridge.

Cut chicken into bite-size pieces. Cook chicken in broth at a low simmer until cooked (if you boil it too hard the chicken will become tough). Remove chicken from pot and set aside. Heat broth to boiling. Add chopped carrots and onions to broth. With wet hands, shape the matzoh mixture into 1 or 2 inch blobs. Drop gently into boiling broth. Cover, reduce heat, and simmer for 25 minutes. Add cooked chicken and salt and pepper.

Flaky Pastry Dough

Flour-4C
Salt-1tsp
Unsalted butter-1 1/2C plus 3 Tbl, cut into cubes
Ice water-3/4C

This is what the recipe says to do-
In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together. Transfer to a work surface, divide into 3 equal portions, and press each into a flat disk.
 Can be stored in the fridge for 3 days or in the freezer  for up to 1 month. If freezing, wrap in plastic then place in a heavy duty resealable plastic bag; thaw overnight in the fridge before using.

What I do-
 Just use my Kitchen Aid mixer. With the above instructions. My food processor is so LOUD!! I think the next county over can hear the squeel of horribleness. It prompts my children to pull out the heavy duty construction worthy ear muff protectors.
 If you don't have either of those tools, I am sure that a hand mixer would work just as well. That's what I used to do before I had my mixer.