Category Archives: Chicken

Chicken & Wild Rice Casserole

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SO. There are 2 kinds of people in the world. Those who plan their meals in advance (menu planning a week or more ahead and their meals are made (or prepped) WAY before the dinner hour) and there are those who can whip together fabulous meals within minutes of thinking them up (at 5pm mind you). I fall into the first category, I want to be able to be like those in the 2nd category BUT if a day turned out differently then planned or if I just plum forget to plan a meal, I wander. Wander down the hall, wander to the cookbook cabinet, help with homework, change my socks, wander back to the kitchen, get sidetracked by wonderful stories of the day from the kids, open the fridge. You, know, doing everything but making dinner. Usually I will figure out a cookie to make sometime soon, or I will just stand and eat peanut butter. No closer to getting dinner on the table. A thought! There is the rock hard chicken in the freezer that would be really good to cook up real quick, uh hum. It stays there. (Another bite of peanut butter with chocolate chips on top this time.) I think of the jarred pasta sauce, noodles and bread under the broiler we like. Could use some meatballs or something with it.. (Now…. I may be getting plenty of protein from the peanut butter I am eating…..but that is only me.) Moving on.  Frozen pizza. Got it. Applesauce. Excellent. Dinner. Nothin’ wrong with a frozen pizza here and there!!!!

This meal fits right into the “make ahead meal makers” out there. Make it the day/night before you need it, make it the morning of ~ or HEY!!! ~ you can EVEN make it JUST before you NEED to bake it, those of you who are good at that!! Awesome.

This meal along with a few others got me out of a dinner rut! Ever have those??

Enjoy this casserole, it is kid friendly because it has really simple delicious flavors. Leftovers re-heat good too!!!

ON a side note. Way back when, when I started this blog, I was looking forward to “chatting” about food with you all!! I STILL want to do that, BUT I seem to be the only one chatting. 😉 SO don’t forget to tell us about things your family likes or things you have tried ~ perhaps off of Pinterest??? Tell us IF we should or shouldn’t try something!! Tried and true recipes are the bestest!!!  I know many of us are not “commenters” ~ but hey! Shoot me an e-mail  ~ favoritefamilyfoods@hotmail.com ~ and tell me about it there!!!  🙂  I really do want to hear from you guys. 🙂 I have been wondering if I should keep this blog going……does anyone read? Try things? There are so very many fabulous blogs out there. I just wonder………

Oh, yah, back to the recipe!!!!  Pretty sure I saw it when I searched for “easy dinner ideas”. Recipe came from Julie’s Eats & Treats ~here is the recipe with a few of my extra notes! Enjoy!!

Chicken & Wild Rice Casserole 

1 lb. chicken, cooked and shredded (I used about 2 heaping cups)
6 oz. box of Uncle Ben’s long grain and wild rice
1/2 c. sour cream
1 can cream of chicken soup
1 tsp. minced onion flakes
salt & pepper to taste

Prepare the rice according to package directions. (I like to cook it a few minutes less than the instructions say.) Combine all the ingredients together, pour into a greased 9″ sq. pan. Bake @ 350º for 30 minutes, if it is cold bake it closer to 45 minutes. Serve with a veggie and ENJOY!!!

Recipe adapted from Julie’s Eats & Treats.

Chicken Tortilla Bake

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Sometimes creativity at dinner can be hard, sometimes we run into a rut.

I have run into a dinner rut, perhaps because we are very near grilling season, burgers and shish-ka-bobs sound really good about now…….perhaps it is because I feel like I always make the same things or similar versions of the same things. Ever have dinner ruts?? What gets you out of them? Do you try new things or stick with the same ol’ favorites??

Chicken Tortilla Bake or Enchilada Casseroles, etc. ~ they are really nothing new…….not for us and probably not for you either BUT this one was a quick throw together and an easy bake AND  really good!!!

Sometimes we just need to have a few easy dinner meals that we can count out to come together quickly and to be enjoyed by the family! Dinners that require simple staples that most of us have in our house. This dinner helped me get out of a rut, perhaps it will help you someday if you are ever in a rut!!

Recipe Notes:
~ I used Homemade Cream “of” Soup. I added about 1/4 c. chopped onion to the butter melting part of the soup making. It gave nice flavor to the sauce.
~ You can make this Tortilla Bake earlier in the day, when things are perhaps a little quieter and you have more time. Just pop it in the fridge and take it out when you are ready to bake it. (May  need to add some time to the baking, if it is totally cold through.)
~ Last time I made this I used 1/2 can of leftover Rotel tomatoes and added enough salsa to make it equal 1 c.  I would do that again.
~ Rotel tomatoes give this dish a bit more of a kick then salsa, unless you use hot salsa ~ so choose your salsa spice depended on your families preference!

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Chicken Tortilla Bake

1 can cream of chicken soup (or 1 batch of this)
1 can Rotel tomatoes (drained) OR 1 c. salsa
(or a combo of both equalling 1 c.)
1/4 c. sour cream
1/4 c. milk
2 chicken breasts, cooked and cubed (equalling about 2-3 c.)
12 corn tortillas
1 c. shredded cheddar cheese

Mix together the soup, tomato product of choice, sour cream and milk.

Cut tortillas up, into strips. Layer 1/3 of the tortilla strips in a greased casserole dish (I use my oval Corelle casserole dish ~ it is a but smaller than a 9″x13″ pan, but deeper. So a 9″ x 13″ pan could work too, I would think. However it might bake quicker, so keep that in mind.) Then top with 1/2 of the cooked chicken and half of the sauce. Repeat (tortilla strips, chicken, sauce). End with the last layer of tortillas, then cheese.

Cover and bake @ 350° for 40 minutes. Uncover and bake 5 more minutes to brown the cheese just a bit.

Delicious topped with lettuce, tomatoes, sour cream, etc.

Serve with a chopped salad and ENJOY!!

Recipe adapted from thrityhandmadedays.com. (By the way, her pictures look MUCH more appealing than my “leftovers”! Sorry about that!) ((Pardon the green plate shadow in the corner, someone was being silly.))

Chicken Fajita Roll~Ups

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Easy dinner for a busy day!!!  We enjoy tacos and fajitas, but the kids sometimes have a hard time holding them ~ all the filling falls out! These are an easy answer to that! IF you like more topping then meat (me….) then grab a fork! You will need it. Top your roll-up with sour cream, cheese, quac, avocado, tomatoes, onion, peppers, black olives, taco sauce…….salsa….ETC!!!!!

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Chicken Fajita Roll~Ups 

1/4 c. chopped red onion
1/4 c. chopped jalapeno (remove seeds unless you REALLY like it hothotHOT!!)
1 c.  bell peppers, cut into short slices (use red and green IF you have them)
1 tsp. chili powder
1 tsp. cumin
1 TB. olive oil
2 c. diced cooked chicken
1/2 c. sour cream
2 c. shredded cheddar cheese
8 flour tortillas

In a saute’ pan, heat the oil and add the onion, jalapeno, peppers, chili powder and cumin. Just  cook a few minutes till tender.

Mix the chicken, sour cream, 1 c. cheese and veggie mixture. Mix. Lay tortillas on the counter and place a scoop of filling down the middle of each tortilla, roll up. Place roll-ups in a well-greased 9″ x 13″ pan, brush roll-ups with olive oil.

Bake @ 350° for 15 minutes, top with 1 c. cheddar cheese. Bake another  5 minutes or so, till cheese is melted and roll-ups are heated through.

Serve with all your favorite taco toppings!! ENJOY!!!!

Pasta Primavera

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Summer is here. Days get busy, time flies. Suddenly it is dinner time. It will creep up on you REAL fast IF you are not ready for it. Meals that you can make ahead, or prep ahead OR that come together quickly are most ideal.

Do you have any go-to summer meals?? This one is one of mine.

This recipe was one of my first ones I ever made after being married, we liked it then, we still like it now! Even the kids enjoy it, though usually some of their “green” veggies somehow end up on dad or mom’s plate. Oh, well, I will keep trying to get them to embrace those “good for you green” veggies!

As a new wife, still learning the ropes of cooking/baking/housekeeping, I was really happy to find this easy quick recipe. Before I was married, my hobby of recipe collecting began. On paper it looked like I new what I was doing, my homemade cookbook looked nearly pro-ish….ha…..tho the truth was that I was real good at making dough  cookies, but somehow most of the baking (you know, after the first pan, of course ~ gotta eat a warm from the oven cookie) and mess was left for my mom. Sorry mom. Stirring and tasting the BBQ and spaghetti was my job, again, really quite easy.  The licking of the beaters mashing of the potatoes was also a favorite. Reality REALLY hits when you alone are responsible for all the planning, prepping, making and cleaning up of meals.

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* Use any veggie you like in place of the asparagus, if it is not in season. Sugar snap peas or broccoli both are delicious. Green pepper can replace the red pepper if you don’t have that.

* You can use 1 c. chicken broth in place of the water/bouillion combo.

* Yummy served with a salad and bread.

Pasta Primavera 

3 c. penne pasta, uncooked
2 TB. Italian Dressing
1 1/2 lb. boneless skinless chicken breasts, cut into 1″ chunks
2 zucchini, cut into chunks
1 1/2 c. cut up asparagus
1 red pepper, chopped
1 c. hot water
1 tsp. chicken granules
4 oz. cream cheese (low-fat works)
1/4 c. fresh grated parmesan cheese

Well preparing the rest of the meal, begin to cook the pasta.

Heat dressing in a large skillet (I use my electic skillet sometimes). Add the chicken and vegetables, cook 10-12 minutes till chicken is cooked through and veggies are tender.  Add water and chicken bouillon granules and cream cheese. Cook one minute, stirring, till cream cheese is melted. Add Parmesan cheese, mix well.

Drain pasta and add to skillet, toss gently to coat.  Sauce will thicken a bit upon standing.  Serve with bread and a salad and enjoy!!

Recipe from Kraft.

Asian Chicken ~ IN the Slow Cooker!

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If your family enjoys stir-fry for dinner, then maybe you should give this recipe a whirl. It is easy, as it cooks in the slow cooker, and it is delicious.

Asian Chicken ~ IN the Slow Cooker! 

1 TB. olive oil
2-3 chicken breasts, boneless skinless
1 1/2 – 2 c. carrots, peeled and cut up
1/2 of a large onion, cut up
1 TB. small pearl tapioca
1/2 tsp. ginger
1/4 tsp. pepper
salt to taste, really you just need a dash or so
2 TB. lemon juice
1/2 c. Hoisin sauce
1/3 c. water
1 red pepper, cut into strips
8 oz. sugar snap peas (probably about 1 1/2-2 c.), trim the ends just a bit

Cut chicken into pieces. Heat the oil in a skillet and add chicken, cook till browned. No need to cook through as they will be cooking in the slow cooker.

Whisk together the tapioca, ginger, pepper, salt, lemon juice, Hoisin sauce and water. Set aside.

Place the chopped carrots and onions in your slow cooker, top with the chicken and pour the Hoisin sauce mixture over everything. Cover and cook on low for 4 1/2-5 hours. Add the bell pepper strips and sugar snap peas, stir into chicken mixture, cover and cook 30 more minutes.

Serve over hot cooked rice.

Enjoy!!

(HA! That lone carrot in the bottom right hand corner of the picture is making me chuckle….)

Chicken Wild Rice Vegetable Casserole & Candied Sweet Potatoes & Carrots

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My boys are picky. I am trying to not let them be picky. HA! (Right?!) Anyways. I want them to try things. I want them to eat well…….It is the never-ending battle with young kids. Two of them are always saying “I don’t like it…..” AS they are walking to the table. Humph.

Why am I telling you this?

Well, they all stared at this dish. Starting to say that they didn’t like it. I gave them each their  small  scoop and asked them to eat it. They all did and a few even asked for more! That is a successful dish, in this house.

I wonder if this would be good with different veggies ~ I think broccoli would be good.

Wild Rice with Chicken and Vegetables 

1/2 c. diced onion
1 c. peeled diced carrots
3/4 c. diced celery
1/4 tsp. garlic powder
2 TB. olive oil
2 c. cooked shredded chicken
6 oz. box of “Uncle Ben’s” Long Grain and Wild Rice

Cheese Sauce ~
4 TB. butter
1/4 c. flour
salt & pepper to taste
1 tsp. chicken bouillon granules
1 c. water
1 c. milk
2 c. cheddar cheese
1 c. cheddar cheese (opt. ~ use for topping)

Prepare the long grain and wild rice, according to the pkg. directions. Set aside.

In a skillet, heat the oil, add  the veggies and the garlic powder. Saute’ till softened, and maybe a BIT browned.  Add a touch of salt & pepper if you want too.

Combine the prepared rice, chicken and vegetable mixture. Mix well.

Prepare the cheese sauce. First melt the butter in a saucepan and add the flour, chicken bouillon granules and salt & pepper. Stir till smooth, cook for just a few seconds. Slowly whisk in the water and milk. Whisk till smooth. Cook a few minutes till thickened. Add the 2 c. cheddar cheese and whisk till melted (over low heat).

Add the cheese sauce to the chicken mixture. Stir. Pour into a greased 9″ x 13″ pan and top with remaining 1 c. of cheddar cheese.

Bake @ 350° for 30 minutes (if baking right away) and closer to 45-60 minutes if your casserole is chilled.

Serve. Enjoy.

Recipe adapted from Picky Palate.

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My kids looked at these, unsure, at first. They are picky (have I mentioned this??) Well, the moment I said they are called “Candied Sweet Potatoes” ~ they tried them, most of them liked it!

Be sure to stir these a few times, so the brown-sugary yumminess gets all spread well. Now, resist the temptation to sample STRAIGHT out of the pan. Trust me. Your mouth, tongue, cheek and chin WILL thank you! That sugar/butter mix is like 1000°. No joke.

Candied Sweet Potatoes & Carrots      

3 sweet potatoes
2 large carrots
4 TB. butter
5 TB. brown sugar
1 tsp. pumpkin pie spice

Peel the sweet potatoes and cut into 3/4″ – 1″ cubes. Peel the carrots and cut into 3/4″ – 1″ pieces. Put into 9″ x 13″ pan.

Melt the butter and add the brown sugar and pumpkin pie spice. Toss.

Bake @ 400° for about 45 minutes. Stir a few times. Transfer to  a serving platter. ENJOY!

Chicken Cordon Blue Casserole

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Aldi Sales. March 27 ~ April 2

(See all Special Deals HERE)

Pardon my small break from Aldi posts.

Ham ~ Prices range from 99¢ – $1.49 per lb.

Turkey ~  $1.19 per lb.

*EGGS ~ 99¢ each!   Crescent Rolls ~ 99¢ each. Cream Cheese ~ 99¢ each.

BUTTER ~ $1.99 each.

Jumbo Buttermilk Biscuits or Jumbo Flaky Biscuits ~ $1.29 for 16 oz. container.

Asparagus ~ $1.49 for 16 oz. pkg. Carrots ~ 49¢ fpr 16 oz. pkg. Green Peppers ~ 3 pack for 99¢.

Oranges ~ $1.49 for 4 lb. bag. Pineapple ~ $1.49 each.

Chunky Applesauce, Peach or Strawberry ~ $1.69 each.

Puffed Corn, Butter or Cheese  Flavor ~ $1.29 for 8 oz. bag. Time to make Caramel Puffs??! Yep!

A friend from college used to make this for us all the time. It was our “fancy” dinner. She never ever EVER measured anything and everything always came out so yummy. I treasure my “recipes” from her.

With Easter ham dinner coming up, you MAY be in need for a way to use some leftover ham up. So I thought I should share!  Hope you guys enjoy.

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Chicken Cordon Blue Casserole

1 1/2 – 2 c. leftover cooked ham
1 1/2 – 2 c. leftover cooked chicken or turkey
2 TB. butter
2 TB. flour
1/2 tsp. chicken bouillon granules
dash of pepper
1/2 c. water
1/2 c. milk
1 1/2 c.  cheese (can use Monterey Jack, cheddar, Swiss ~WHATEVER)
box of stuffing mix (maybe 6 oz.?? the add hot water kind)
1/2 c. cheddar cheese (opt.) for topping

Prepare the stuffing according to box directions.

Melt butter, add flour, chicken bouillon and pepper. Whisk till smooth. Slowly add the water and milk and heat till thickened.

Put the ham and chicken or turkey in a 9″ x 13″ pan (greased) ~ or you can use a smaller pan. Pour the sauce over (if using canned cream soup, then thin with a splash of milk). Top with cheese. Top with prepared stuffing. Sprinkle with extra cheese, just cause.

Bake @ 350° for about 40-50 minutes till heated through and top is a bit browned. Serve and enjoy.

(I usually serve with mashed potatoes and a vegetable.)

Thanks Jess for the recipe.