Take chicken breast and pre-cook it in the microwave. Shred it or cube it. Tear corn tortillas into bite-sized pieces. Mix a can of cream of chicken soup, a can of cream of mushroom soup, cheese and a bottle of green taco sauce in a large bowl with tortillas and chicken. Bake uncovered @350 until nice and bubbly. Sorry I don't use measuring cups, I just eyeball it :)
6 skinless split chicken breasts, bone in 1/2 cup butter 13 1/2 ounces Ritz crackers, 3 packages
Preheat oven to 350°. Rinse chicken and pat dry. Place Ritz crackers in the blender and blend until finer than breadcrumbs. Melt butter completely. Dip chicken in melted butter. Coat chicken in Ritz crumbs and place on baking sheet.
6 chicken breast halves, boiled and cut in small pieces 1 16 oz sour cream 2 cans cream of chicken 2 tbls of poppyseeds I sleeve Ritz crackers 1 stick of butter
Mix the first 4 ingredients and put in a baking dish. Cover with crushed up ritz crackers. Melt a stick of butter and pour on top. Bake for 20-30 minutes at 350.
4 chicken breasts shredded cheese can cream of mushroom soup can cream of chicken soup bag of nacho cheese doritos
* boil and shred 4 chicken breasts * mix soups and one can of the broth from boiling chicken in a bowl. * cover bottom of 13x9 pan with chips (break a little, but don't crush) * cover with layer of chicken * cover with shredded cheese * pour half of soup mixture on top. *repeat layers, starting at chips. I always add a little more shredded cheese to the top--because more cheese is always good! Bake until melty!
Even if you don't like mayonnaise (which my husband doesn't, but this is his favourite recipe!), believe me you'll love this! We make it often, for many guests, and no one has *ever* guessed the "secret" fourth ingredient! Just mix together the last 3 ingredients, plenty of each, enough to cover the chicken in a casserole pan, and bake. Almost impossible to cook it too long, it just gets more and more moist as long as you've put enough of the sauce. We serve over pasta or rice and a green veggie on the side.
I make this very simple cabbage 'curry' all the time, my perennial fav. Dice up the cabbage and steam it. In a pan, add a little oil, splutter mustard seeds in it, lightly fry up a bit of chopped ginger added in after the mustard seeds, add in plenty of chopped tomatoes to it and cook well with a pinch of turmeric. Once the tomatoes are well cooked, toss in the steamed cabbage bits to it and salt as required. The cabbage does not need to cook long and you can garnish it with chopped cilantro. The ginger adds such a nice little kick to it and it is perfect with curds (yoghurt) and rice, real comfort food for me. I skipped the part where I add a couple of teaspoons of black lentils and a little pinch of asafotedia after I add in the chopped ginger, it is part of the authentic recipe but many people seem to not prefer them. If the tomatoes are ripe and firm and are well cooked without becoming watery, it is the perfect cabbage curry.
* In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. * Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
There is a fabulous mac n' cheese recipe that Missie posted & I put it under the 'Side Dishes'. She said you can add chicken or ham to it & it makes a meal all in one pot. So I wanted to put something here about it because it could be a 'Main Course' as well =0)
This was posted by Lindsay on 12/2/09
ReplyDeleteTake chicken breast and pre-cook it in the microwave. Shred it or cube it. Tear corn tortillas into bite-sized pieces. Mix a can of cream of chicken soup, a can of cream of mushroom soup, cheese and a bottle of green taco sauce in a large bowl with tortillas and chicken. Bake uncovered @350 until nice and bubbly. Sorry I don't use measuring cups, I just eyeball it :)
This was posted by GM on 12/2/09
ReplyDeleteRitz Cracker Crumb Chicken (*author unknown)
6 skinless split chicken breasts, bone in
1/2 cup butter
13 1/2 ounces Ritz crackers, 3 packages
Preheat oven to 350°.
Rinse chicken and pat dry.
Place Ritz crackers in the blender and blend until finer than breadcrumbs.
Melt butter completely.
Dip chicken in melted butter.
Coat chicken in Ritz crumbs and place on baking sheet.
Bake for 45 minutes.
Crazy Mama posted on 12/2/09
ReplyDeletePoppy seed chicken
6 chicken breast halves, boiled and cut in small pieces
1 16 oz sour cream
2 cans cream of chicken
2 tbls of poppyseeds
I sleeve Ritz crackers
1 stick of butter
Mix the first 4 ingredients and put in a baking dish. Cover with crushed up ritz crackers. Melt a stick of butter and pour on top. Bake for 20-30 minutes at 350.
Anon posted on 12/2/09
ReplyDelete4 chicken breasts
shredded cheese
can cream of mushroom soup
can cream of chicken soup
bag of nacho cheese doritos
* boil and shred 4 chicken breasts
* mix soups and one can of the broth from boiling chicken in a bowl.
* cover bottom of 13x9 pan with chips (break a little, but don't crush)
* cover with layer of chicken
* cover with shredded cheese
* pour half of soup mixture on top.
*repeat layers, starting at chips.
I always add a little more shredded cheese to the top--because more cheese is always good!
Bake until melty!
Posted by Michelle2 on 12/3/09
ReplyDeleteEasiest chicken recipe in the world!
* chicken
* oregano
* parmesan cheese
* mayonnaise
Even if you don't like mayonnaise (which my husband doesn't, but this is his favourite recipe!), believe me you'll love this! We make it often, for many guests, and no one has *ever* guessed the "secret" fourth ingredient! Just mix together the last 3 ingredients, plenty of each, enough to cover the chicken in a casserole pan, and bake. Almost impossible to cook it too long, it just gets more and more moist as long as you've put enough of the sauce. We serve over pasta or rice and a green veggie on the side.
Roots posted on 12/5/09
ReplyDeleteIndian style cabbage.
I make this very simple cabbage 'curry' all the time, my perennial fav. Dice up the cabbage and steam it. In a pan, add a little oil, splutter mustard seeds in it, lightly fry up a bit of chopped ginger added in after the mustard seeds, add in plenty of chopped tomatoes to it and cook well with a pinch of turmeric. Once the tomatoes are well cooked, toss in the steamed cabbage bits to it and salt as required. The cabbage does not need to cook long and you can garnish it with chopped cilantro. The ginger adds such a nice little kick to it and it is perfect with curds (yoghurt) and rice, real comfort food for me. I skipped the part where I add a couple of teaspoons of black lentils and a little pinch of asafotedia after I add in the chopped ginger, it is part of the authentic recipe but many people seem to not prefer them. If the tomatoes are ripe and firm and are well cooked without becoming watery, it is the perfect cabbage curry.
Posted by Missie on 3/28/10
ReplyDeleteCheese burger soup
Ingredients
* 1/2 pound ground beef
* 3/4 cup chopped onion
* 3/4 cup shredded carrots
* 3/4 cup diced celery
* 1 teaspoon dried basil
* 1 teaspoon dried parsley flakes
* 4 tablespoons butter, divided
* 3 cups chicken broth
* 4 cups diced peeled potatoes (1-3/4 pounds)
* 1/4 cup all-purpose flour
* 2 cups (8 ounces) process cheese (Velveeta)
* 1-1/2 cups milk
* 3/4 teaspoon salt
* 1/4 to 1/2 teaspoon pepper
* 1/4 cup sour cream
Directions
* In a 3-qt. saucepan, brown beef; drain and set aside. In the
same saucepan, saute onion, carrots, celery, basil and parsley in 1
tablespoon butter until vegetables are tender, about 10 minutes. Add
broth, potatoes and beef; bring to a boil. Reduce heat; cover and
simmer for 10-12 minutes or until potatoes are tender.
* Meanwhile, in a small skillet, melt remaining butter. Add flour;
cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a
boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese,
milk, salt and pepper; cook and stir until cheese melts. Remove from
the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
There is a fabulous mac n' cheese recipe that Missie posted & I put it under the 'Side Dishes'. She said you can add chicken or ham to it & it makes a meal all in one pot. So I wanted to put something here about it because it could be a 'Main Course' as well =0)
ReplyDelete