Dinner
This casserole was so easy and delicious. It has all the notes of a chicken pot pie, but in a pasta form. This is definitely going to be my “go to” this winter. Everyone in my family loved this and went back for seconds and that is a huge win! Serve with a salad and dinner is done!
INGREDIENTS
1 package of egg noodles
2 cups shredded chicken (I used a store bought cooked rotisserie chicken)
1 package frozen peas and carrots
1 package frozen corn
1 cup of milk
2 cans cream of chicken soup
1/2 medium onion diced
3 Tablespoons melted butter
1 sleeve of Ritz crackers, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Pinch of salt
Pinch of pepper
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray. Boil egg noodles according to package directions. While the noodles are cooking, in a large bowl mix the shredded chicken, frozen vegetables, both cans of cream of chicken soup, onion, basil, oregano, red pepper flakes, salt and pepper, mixing well. When the noodles are cooked, drain, and add to your other ingredients mixing until well combined. Pour into the prepared baking dish and top with the cracker crumbs and drizzle with the melted butter. Cover with foil and bake 30 minutes. Remove foil and continue to cook for 10 additional minutes.remove from oven and serve warm.
Enjoy!
As most of you know I have been working as a Taste of Home Magazine Volunteer Field Editor and one of the things we do as part of that is to try and write reviews for some of the Taste of Home recipes. This particular recipe had quite a buzz around it among many other Volunteer Field Editors, with everyone really loving it. I’ll be honest I was a little skeptical because I don’t really like cheeseburgers all that much, but decided to make it anyway as Jim is a huge burger fan! We both really, really enjoyed this dish and it does taste like a cheeseburger. The one and only thing I would do different the next time, is that I make it using slightly less relish as it really made the dish sweet. This is a keeper for me!
INGREDIENTS
1 refrigerated pie crust
3/4 pound ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, diced
1/2 cup relish
1/2 cup crumbled and cooked bacon
5 large eggs
1 cup heavy whipping cream
1/2 cup 2% milk
2 teaspoons prepared yellow mustard
1 teaspoon hot pepper sauce
Pinch of salt
Pinch of pepper
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Parmesan cheese
DIRECTIONS
Preheat oven to 375 degrees. In a large skillet cook beef over medium heat until cooked through. Drain any fat from the bottom of the skillet. Add tomatoes, onion, relish and bacon mix to combine. Add the beef mixture into your unbaked pie crust. In a large bowl whisk the eggs, cream, milk, mustard, and pepper. Pour this over the beef mixture. Sprinkle the top with both cheeses. Bake at 375 degrees for 50 – 60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes of baking to prevent over browning of crust. Let stand for ten minutes before cutting. Serve warm.
Enjoy!
This is a quick, easy dinner with lots of heat! I cheated a little with this dinner and used a Caesar salad kit, added the baked, spicy chicken and a drizzle of extra dressing and dinner was done. Jim had this the next day for lunch as well. He added the chicken in a wrap and really enjoyed it that way too. This is not a child friendly dish, you need to enjoy hot sauce for this recipe. My family all loves spice so for us it was great!
INGREDIENTS
Chicken breast strips from three boneless skinless chicken breasts.
1/2 cup of flour
3 eggs
2 Tablespoons of water
1 1/2 cups Panko bread crumbs
SAUCE
1/2 cup brown sugar
1/3 cup Frank’s hot sauce
2 Tablespoons water
Caesar salad kit for serving
DIRECTIONS
Preheat oven to 425 degrees. Spray baking sheet with non-stick cooking spray. Place chicken strips and flour in a Ziploc bag coating all of the chicken with flour. Place Panko bread crumbs in a bowl. Place the eggs and two Tablespoons of water in another bowl mixing the eggs and water together. Dip the flour coated chicken into the egg mixture then into the Panko coating the chicken. Place the chicken on the baking sheet and continue for all of the chicken pieces. When all of the chicken is on the baking sheet, spray the tops of the chicken lightly with non-stick cooking spray and place in the oven to bake for 15-20 minutes until chicken is cooked thoroughly and lightly browned. While the chicken is cooking, add the sauce ingredients into a small saucepan over medium high heat, stir until well combined and slightly reduced. When the chicken is done, remove from oven, toss in sauce and serve over salad adding extra dressing if desired. Serve while chicken is warm.
Enjoy!
This was crazy easy and crazy delicious! I loved this dish for the ease, but Jim loved this dish for the flavors! I was VERY skeptical when I read the recipe if it was really going to come together with the water and peanut sauce cooking down together. Guess what it did?… and it was a fantastic dinner!
Serves 4
INGREDIENTS
8 ounces or half box of thin spaghetti (dry)
4 cups of water
3 scallions diced
2 cups rotisserie chicken, shredded
1/2 cup chopped peanuts or cashews, optional
PEANUT SAUCE
2 Tablespoons of soy sauce
1/4 cup creamy peanut butter
1/4 cup of rice vinegar
1/3 cup chicken broth
1 Tablespoon sriracha
DIRECTIONS
Mix all peanut sauce ingredients together until smooth. Place spaghetti, water and peanut sauce in a large pot. Bring to a boil over high heat. As soon as the water is boiling, turn the heat down to medium and stir every couple of minutes. Continue cooking until the sauce thickens and pasta is cooked, about 15 minutes. Add the chicken and scallions to warm through. Garnish with peanuts and serve warm.
Enjoy!
With all of the hot humid weather we have been having, I did not want to heat the kitchen up so this was the perfect recipe on a hot summer day. I served this with jasmine rice. This recipe is sweet, but still has as much heat as you want to put in with the addition of red pepper flakes. We really enjoyed this dish and will be making this again. We also made this into a wrap the next day!
INGREDIENTS
3 boneless, skinless chicken breasts
1/4 cup blackberry jam
3 cloves of minced garlic
1/2 cup of honey
1/4 cup hoisin sauce
1/2 cup diced onion
1/2 cup low sodium soy sauce
2 Tablespoons olive oil
1/4 teaspoon crushed red pepper flakes or to taste
1 Tablespoon corn starch
Rice, cooked as directed
DIRECTIONS
Arrange chicken on the bottom of the slow cooker so they are not over lapping. In a medium bowl whisk together honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes. Pour mixture over the chicken, cover the slow cooker and cook on LOW for 4-5 hours until chicken is cooked through. Using tongs remove chicken from slow cooker, reserving the liquids and place on a cutting board. Shred the chicken placing the chicken in a large bowl. In a small bowl whisk the corn starch with 3 tablespoons of water to make a slurry.
Transfer the liquid from the slow cooker to a small saucepan. Set over medium high heat and whisk in the slurry.
Bring the sauce to a boil and cook until reduced to your desired thickness. I left my sauce slightly loose so it would cover the rice slightly. Put the chicken back in the slow cooker along with the sauce and mix to coat. Serve warm over rice.
Enjoy!
This recipe comes from www.justataste.com
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