Delicious Chicken Casserole

Made by Alyssa Stanley after Brecken’s birth. So yummy that Taeya & Megan each had thirds!

Ingredients

• 4 skinless, bone-in chicken breast halves
• 2 stalks celery, cut into thirds
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup cooked rice
• 6 ounces sour cream
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 1/4 teaspoon celery salt
• 1/8 teaspoon onion powder
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• 2 cups crushed buttery round crackers
• 1/2 cup butter or margarine, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring to a boil the chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon pepper, and enough water to cover. Cover, reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1 cup liquid. Cool chicken, remove meat from bones, and cut into bite-size pieces.
3. In a large bowl, stir together sour cream, soup, broth, celery salt, onion powder, garlic powder, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a resealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.
4. Bake in preheated oven for 30 to 35 minutes.

Notes from Alyssa: Here is the recipe. I am glad you liked it. It is my favorite. I subbed a roasted chicken for the chicken breasts just to make it faster and then just use chicken broth for the liquid. I also do 1 can of cream of mushroom and 1 can of cream of chicken.
**Recipe can be found on Allrecipes.com

Oven-baked Spanish Tortilla

Can be served hot or cold for any meal. Traditionally served in small cubes as Tapas with beer.

Oven-baked Spanish Tortilla – Tortilla Español al Horno
modified from: http://spanish-food.suite101.com/article.cfm/traditional_spanish_omelette

Ingredients:

• Olive oil
• 1 clove of garlic, minced
• 1/2 lb onion (about 2 medium onions), chopped
• 2 1/2 lbs potato (about 8 medium potatoes), peeled & thinly sliced
• 10 eggs
• 1/3 cup milk
• 4 tsp salt
• 1 1/3 tsp pepper

Directions:

1. Preheat oven to 375F.


2. Boil potatoes until not quite soft (about 7 min) and drain.


3. Heat olive oil in frying pan and fry onion until tender. Add garlic and saute a few more minutes.


4. Let potatoes, onion, and garlic cool slightly.


5. In a bowl, beat the eggs, milk, salt, and pepper together. Add the cooled onion/garlic mixture and stir.


6. Mix egg mixture into the potatoes.


7. Grease a 9 x 11-inch dish fairly liberally with oil.


8. Pour the mixture into the prepared baking-dish and flatten the top surface of the mix – no peaks wanted!


9. Bake in the center of the oven for about 40 minutes until its golden brown - make sure its set in the center using a sharp knife to test it. When ready remove from the oven and leave it cool to cool and set a little more. (about 5 minutes)


10. Loosen the edges with a knife and serve.

Creamy Chicken Hot Dish

From Joy Zeller

2 celery ribs, chopped
1 small onion, chopped
1 T butter or margarine
1 to 1 1/2 cups real mayonnaise
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips

In a small skillet, saute celery and onion in butter. Place in a bowl; add the mayo, soup, peas, lemon. Stir in chicken and rice. Transfer to a greased 7x11 in baking dish (or two smaller dishes). Sprinkle with potato chips. Bake, uncovered for 25-30 minutes until heated through.

Overnight Egg 'n Sausage Strata

I had this dish at one of our MOPS breakfasts and it was so yummy, I asked for the recipe. I just received it so here it is! This is the healthy version as it came from my friend, Cheryl. It includes her tips and changes. Obviously, it's a very flexible dish so make the changes you want!

4 cups slices of white bread, cubed (for a 9x13 I did about 2/3 of a loaf?)
8 eggs, slightly beaten
4 cups milk (low-fat)
2 cups grated cheese (2%, cheddar, Mexican cheese blend, mont jack, whatever - I think I only use 1 cup)
1 tsp salt
1 tsp ground dry mustard
1 roll Jimmy Dean sausage / reduced fat

Fry up sausage. Rinse in VERY HOT water using a collander, and then blot sausage inbetween paper towel layers. (this helps reduce fat even more)

In large bowl, mix eggs, milk, salt and mustard.

In greased 9x13 baking dish, sprinkle half of your bread cubes. Sprinkle a layer of sausage over cubes, and sprinkle with some cheese. Cover with the rest of your bread cubes and a little more cheese. Pour egg mixture over the bread cubes, trying to get all covered. Use a spoon to gently press down so all cubes soak up some liquid.

Refrigerate overnight.

Bake at 350 for 45-60 minutes (it always takes longer than I expect due to altitude.)

Enjoy!

cheryl

ps......you may have to use less or more bread cubes.....I kind of don't really follow the recipe (smile!)......and sometimes make up more egg mixture if it doesn't look like I had enough. Good luck! Oh....original recipe calls for green peppers and scallions......but I left those out in case nursing / pregnant moms had problems with those!

Hungry Jack Casserole

1 pound ground beef or ground turkey
1/2 cup chopped onion (my husband doesn't like onion, and it works fine without)
1 can baked beans
3/4 cup barbeque sauce
2/3 cup shredded cheddar cheese
1 can refrigerated biscuits

Heat oven to 350. Brown meat with onion, drain. Add remaining ingredients except cheese and biscuits and place in casserole dish. Sprinkle with cheese. Cut each biscuit in half and place on top of casserole. Bake for 20 minutes or until cheese melts and biscuits are lightly browned.

This is soooo flavorful. I like it because it's easy to keep most of the ingredients on hand, and make when I can't think of anything else for dinner! I usually use Pillsbury Grands biscuits.

Rice Hot Dish

This recipe is a family favorite, and it comes with a story. It is a recipe passed through my mom's family by her aunt, so it has been around for a long time. I had no idea what it was actually called, however, as the Pooles have their own name for it. When I was a kid, it was tradition to bring the dog(s) to family meals. Each dog would have a plate of leftovers made up for them after dinner with everything mixed together. Someone made the observation that this dish resembles the concoction fed to the dogs, so we always call it "dog food"! It has a somewhat lengthy cook time, but I think it tastes great reheated the next day, so if you have time today but know that you won't have much time tomorrow, this might be a nice option. As with another recipe, this one isn't the prettiest looking food, as the family name for it implies, so it may not be the first thing you feed guests, but I think it's delicious!

1 lb ground beef
1 cup chopped celery
1/2 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans water
3 T soy or Worcestershire sauce
1/2-3/4 cup rice, uncooked

Brown the ground beef and cook the celery and onion. This can be done all together or separately. I find that it's easier to cook them all together. Mix the ingredients together and pour into a 2 quart or larger casserole dish. Bake, uncovered, at 325 for 1 1/2-2 hours. Stir before serving.

This is what it looks like just out of the oven. The 2 quart dish I use is quite full, but it has never bubbled over on me.

And once it is stirred and served:

Turkey A La Matt

Source: All Recipes.com (http://allrecipes.com/Recipe/Turkey-a-la-Matt/Detail.aspx?src=etaf)

What I love about this recipe is that it tastes like a pot pie without doing all of the work for a crust. I substitute chicken for the turkey, regular onion for the pearl onions, and Ritz crackers for the saltines.

Turkey A La Matt

Prep Time: 15 Minutes
Cook Time: 55 Minutes
Ready In: 1 Hour 10 Minutes
Yields: 6 servings

INGREDIENTS:
1 1/2 pounds turkey breast, cooked and cubed
2 carrots, diced
2 potatoes, peeled and cubed
1 cup frozen green peas
1 (4.5 ounce) can mushrooms, drained
1/2 cup pearl onions
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup crushed saltine crackers

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the turkey breasts in a medium pot of boiling water over high heat. After about 5 minutes add the diced carrots and cubed potatoes to the pot and boil all for about 5 more minutes. Drain the water and transfer the vegetables to a medium bowl.
3. To the bowl add the peas, mushrooms, onions, chicken soup and mushroom soup. Cube the cooked turkey breasts and stir into the mixture. Mix together well and spread the mixture into a 2-quart casserole dish. Top with the coarsely crushed saltine crackers.
4. Cover and bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.