Chicken, Broccoli and Rice Casserole

This casserole is not your ordinary Chicken and Broccoli Casserole. It had such a great flavor to it. It was the only way my mom would get me to eat broccoli when I was little and still is to this day ha ha. I think its the curry in it that gives it that amazing flavor! This is one that frequents the dinner table a lot and is great for left overs!

Chicken, Broccoli and Rice Casserole

20 oz. frozen broccoli florets
6-8 chicken breast or 10-14 tenders, cooked ( I just boil mine the break in half)
2 cans cream of chicken soup
1 can cream of celery soup
1 c. mayonnaise
1/2 tsp. curry
1 T. lemon juice
1 1/2 c. shredded cheddar cheese

Cooked white or Brown rice

Layer frozen broccoli in a 9x13 pan. Break chicken into large pieces ( if using chicken tenders do not break). Lay chicken on top of broccoli. Mix soups, mayo, curry and lemon juice together. Spread on top of chicken. Sprinkle cheese in top. Bake at 350 for 45 min until hot and bubbly. Serve over cooked rice.

Chicken, Broccoli & Rice Casserole

I remember this one from when I was a kid. Coming home from a long day of dance classes and then eating about 3 servings of this stuff! It really hit the spot. Since James loves broccoli, I thought this was something he would like... and he did! I didn't have bread to crumble on the top, so we just did with out it. It is good either way.

Chicken, Broccoli & Rice Casserole

6 chicken breasts, boiled and then shredded

2 bunches of broccoli

1 can cream of mushroom soup

1 can cream of chicken soup

1 TB lemon juice

1 c. mayonnaise ( I used plain greek yogurt. I am not a mayonnaise fan)

1 1/2 c. grated cheddar

1/2 tsp curry

1/2 c. chicken broth

4 c. cooked rice (I used brown rice)

1/2 loaf white bread

Cook and cut up chicken. Cook broccoli until slightly tender. In a nonstick 9x13 pan, spread rice in bottom. Top with broccoli and then chicken. Mix mayonnaise, soups, cheese, curry, broth and lemon juice. Heat in saucepan until cheese in melted. Pour over chicken. Cut crust of 1/2 loaf of bread. Break up into chunks. Place over soup mixture until it is completely covered. Bake at 350, covered in foil, for 30 minutes. Remove foil, bake until bread is browned, approximately 10 minutes.

Chicken Enchiladas

 These enchiladas were so different from any recipe I've tried before.  The best way to diferientiate them is that they just taste super fresh.  The ingredients is fresher and that definitely caries through in the taste.

Fresh Chicken Enchiladas
4 oz. green chilies
1 clove garlic
2 T. oil (or less, I always use less)
1 1/2 lbs fresh tomatoes, peeled and choped
1 tsp. cumin
3 c. cooked chicken
2 c. shredded cheese
1 c. chopped onion
2 tsp. salt
1/2 tsp. salt
1/2 tsp. oregano
2 c. sour cream
corn tortillas

In a saucepan combine the chiles, onion, garlic, and oil.  Saute until soft.  Add your tomatoes, oregano, cumin and the 2 tsp. salt.  Simmer until thick.  In a seperate bowl, mix the chicken, 1 cup of cheese, sour cream and the 1/2 tsp. salt.  Fill the tortillas with about 1/4 cup of the chicken mixture and roll up.  Put in a 9x13-inch pan.  Finally pour the sauce on top and cover with the remaining cheese.

I loved this recipe for it's unique fresh taste.  It's also one of many wonderful things you can do with your garden tomatoes!

Curried Chicken Shepherd's Pie

This chicken recipe was quick, easy and delicious!!! If you don't add too much butter to your mashed potatoes, it is healthy too :)

James was a huge fan of this one. I am always excited when there is meals I can make for Haws and I that James can eat too. This one is a winner and I will plan on making it often.

Curried Chicken Shepherd's Pie

1 lrg. onion, chopped

2 celery ribs, chopped

3 TB, butter (you can use less and it still tastes great)

1 c. frozen peas and carrots (I used just peas)

3 TB. all purpose flour

1 tsp. curry powder

1 1/2 c. reduced sodium chicken broth

1/2 c. 2 % milk

2 c. cubed, cooked chicken

2 TB. dried parsley

1/2 tsp. salt

1/2 tsp. pepper

2 c. mashed potatoes (with milk and butter)

1/4 tsp. paprika

In a large skillet, saute onion and celery in 1 TB butter until tender. Add frozen vegetables and remaining butter; cook 2 min longer. Stir in flour and curry until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 min. or until thickened. Add the chicken, parsley, salt and pepper. Transfer to a 2 quart baking dish (or 9x13). Top with potatoes; sprinkle with paprika. Bake uncovered at 350 for 25-30 minutes or until heated through.

Lasagna

Lasagna
1 lg onion Chopped
2 tsp. crushed garlic
1/4 cup oil (I used about 1/2 T. olive oil)
1 1/2 lbs ground meat and/or sausage
1 T. chopped parsley
1 large can tomatoes
1 15oz can tomato sauce
1 sm. can tomato paste
salt an dpepper
4 bay leaves
2 T. brown sugar

Saute the onion and garlic in oil (or olive oil). Ad the ground beef and parsley and brown. Drain off any fat. Then add the remaining ingredients and cook on low for 45 minutes, stirring occasionally. Cook your lasagna noodles according to the package directions - or get the no boil kind.

Cheese Sauce
1 sm. onion, chopped fine 3 T. flour
4 T. butter 2 c. milk
2 egg yolks 3/4 c. Parmesan cheese

Cook the onion in butter a few minutes. Then mix in the flour until smooth. Add grated Parmesan cheese and a dash of salt. Gradually stir in the milk, stirring constantly until it is a thick cream. In a seperate bowl, sightly beat the egg yolks. Then mix in a little hot cheese source before adding the eggs to the cheese sauce. Cook on low heat for 10 minutes.

To assemble the lasagna, layer the noodles in a 9x13 pan. (I put a little tomato sauce under the noodles). Then pour half of the tomato sauce over the noodles, followed by the cheese sauce over that. Repeat the noodles and tomato sauce and cover with grated mozzarella cheese. Bake 30 minutes at 350 degrees.

We thought the lasagna was very yummy. It also wasn't as labor intensive as other lasagnas I've made before. We'll definitely make this one again.

Chicken Potato Casserole

This Chicken Potato Casserole was one of my favorites as a kid... and still is! Cutting out most of the butter makes it a healthy dish as well. You got your protein, complex carbs and veggies all in one dish! Did I mention it is also yummy and a great meal for kids? It is a real crowd pleaser!

Ingredients:

1-(24oz) package frozen, shredded hash browns

2 tsp. salt

1/2 tsp. white or black pepper

1 TB. butter (original recipe calls for 10!)

2/3 c. chopped onions

4 TB. flour

2 c. milk

2 chicken bouillon cubes

1/2 tsp. basil

1/2 tsp. worcestershire sauce

4 c. cooked chicken breast

1 c. frozen peas

Thaw and drain hash browns. Mix with 1 1/2 tsp. salt, 1/4 tsp. pepper and 6 TB butter (or you can choose to omit the butter... you don't need it to make it work). Save 1 c. for topping; press the rest of potato mixture into the bottom of 9x13" pan. Pelt remaining 4 TB of butter (or just 1 TB for low fat option) and cook onions until soft. Stir in flour and then gradually stir in milk. Cook until mixture boils, continuing to stir frequently until it thickens. Stir in 1/2 tsp salt, 1/4 tsp pepper, bouillon, basil and worcestershire sauce. Add peas and chicken pieces. Mix well.

Pour mixture over potatoes and sprinkle 1 c. of reserved potatoes over top. Bake at 375 for 30 minutes. Serves 8

Healthier Fabulous Lasagna! (Gluten Free Option)

This is my version of "The Best Lasagna. Ever"! I wanted to make it healthier and make a few changes to make it simple, yet healthy. This time when I made it, I was making it for a friend who is off gluten at the moment. So I made it with rice lasagna noodles instead of the regular noodles. You can make it either way. If you want it gluten free, you can use De Boles noodles that you don't even have to boil making this recipe even easier! I don't want to boast... but this lasagna is delicious!!! Even your little ones will like it. James doesn't have teeth yet and even he enjoyed it!

Ingredients

• 1-½ pound 4% fat Ground Beef
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Whole Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 4 Tablespoons Dried Italian Seasoning
• 1 teaspoon Salt
• 3 cups fat free Cottage Cheese
• 2 whole Beaten Eggs
• ½ cups Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Italian Seasoning
• 1 teaspoon Salt
• 1 cup Shredded Light Mozzarella Cheese
• 1 package (10 Ounce) Lasagna Noodles
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef and garlic. Cook over medium-high heat until browned. Drain any fat, if desired. Add tomatoes, tomato paste, 2 tablespoons of Italian seasoning and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons Italian seasoning, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked). Or if using non-boil noodles, you get to skip this step J

To assemble:

Arrange 4 lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with half of the mozzarella. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan and mozzarella.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 30 minutes, or until top is hot and bubbly.

Swiss Chicken & Broccoli Crepes and Aunt LaRee's Carrot Cake

We had the missionaries, some church friends and my mom (dad was at the final four... lucky!) over for dinner last Sunday. I wanted to make something special/different, so I turned to the family cook book and decided on crepes! Now, I have had and made dessert crepes before, but never made crepes as the main dish. These took some work, but were totally worth the effort! The crepes add a touch of sweetness to the meal and the sauce mixed with the broccoli and chicken was delicious! Everyone enjoyed it along with the carrot cake I made. I will give you that recipe too while I am at it :)

Swiss Chicken & Broccoli Crepes

1 (10oz) bag of frozen, chopped broccoli

2 TB. butter

2 TB. flour

1/4 tsp. salt

1/4 tsp. nutmeg

1 1/2 c. milk

3/4 c. shredded swiss cheese (I used light cheese)

2 c. chopped, cooked chicken

12 crepes*

Cook broccoli according to package, drain and set aside. For sauce, melt butter in medium sauce pan. Blend in flour, salt and nutmeg. Add milk all at once and stir until thick and bubbly. Cook for 2 more minutes, stirring constantly. Add swiss cheese, stir until melted; set aside. For filling: combine chicken, broccoli and 1 cup of sauce.

Spoon about 1/4 c - 1/2 c (depending on the size of crepe) along the center of the unbrowned side of each crepe. Roll up crepe and place seam-side up in a baking dish.

Pour remaining remaining cheese sauce over crepes. Sprinkle with paprika if you like. Cover and bake in 375 degree oven for 18-20 minutes.

My mom and James. Had to post this picture of the woman behind a lot of these recipes (and my sweet baby James :)

*Crepe recipe

3/4 c. cold milk

3/4 c. cold water

3 eggs

1 TB. sugar

1 tsp. vanilla extract

1 1/3 c flour

5 TB. melted butter

cooking spray

In a blender, combine all the ingredients and blend for 1 minute on high. Refrigerate for 2 hours. Spray skillet or crepe pan and place over med-high heat. When the pan is just beginning to smoke, remove from heat and pour 1/4 c of the batter in the middle of the pan and quickly tilt in all directions for 2 to 3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly browned on the underside, turn the crepe with the spatula onto the other side and cook for a few seconds. Remove from pan. Repeat with remaining batter.

Carrot Cake

1 1/2 c. oil

2 c. sugar

4 eggs

2 c. sifted flour (I used white wheat flour)

2 tsp. baking powder

2 tsp. soda

1 tsp. salt

2 tsp. cinnamon

3 c. grated carrots

1 c. chopped nuts (I used walnuts)

Blend oil and sugar together. Add 1 egg at a time and beat well after each. Mix and sift dry ingredients together, then add to sugar mixture. Add carrots and nuts last. Bake at 350 for 50 minutes or until done.

Frosting:

1- 8oz cream cheese, softened (I used light cream cheese)

2 tsp. vanilla

1/2 cube butter, softened

1 box powdered sugar.

Whip all ingredients together until fluffy.

Ham, Cheese, and Potato Quiche

This is one of our all time favorite Quiche's. Chase request this about once a month. I love it because you can eat it for breakfast, lunch or dinner. I love eating breakfast foods for dinner, its always been one of my favorite things to do! One of my all time favorite foods is potato's, so the fact that this quiche has a potato crust instead of pie crust is just divine! This is one of my to go to meal when feeding people breakfast for Sunday mornings, so quick and easy. Enjoy!

24 oz pkg frozen shredded hash brown potatoes, thawed
1/2 c. butter
6 eggs
1 c. whipping cream
1 tsp. Lawry's seasoned salt
3 c. cubed ham
2 c. shredded cheddar cheese
1 c. shredded Swiss cheese

Mix hash browns and melted butter. Put in bottom and sides of a 9x13 pan and bake at 325 for 25 minutes

Mix ham and cheese together and put on top of potatoes. Mix eggs, cream, and salt and pour over ham and cheese.

Bake for 40 minutes. serve hot

Chicken and Broccoli Casserole

This was an easy Chicken and Broccoli casserole from my Grandma Davis. I have always loved this simple casserole, but wanted to make it healthier. It turned out great with the substitutions I made. I would definitely served this with rice or noodles. Alone it seems too "soupy". Here is my healthy chicken and broccoli casserole. I will put in parenthesis what the original recipe called for in case you want to go for the full fat version :)

20 oz. frozen broccoli florets

6-8 chicken breasts, cooked

2 cans healthy request cream of chicken soup (or regular)

1 can healthy request cream of celery soup (or regular)

1 c. low fat mayonnaise (or regular)

1 tsp curry (original called for 1/2 tsp curry... but we really like curry around here)

1 TB lemon juice

1 1/2 c. light shredded cheddar cheese

Layer frozen broccoli in a 9x13 in pan. Break chicken into large pieces and lay on top of broccoli. Mix soups, mayonnaise, curry and lemon juice together. Spread on top on chicken. Sprinkle cheese on top. Bake at 350 for 45 minutes until hot and bubbly.

Chicken Taco Pie

1 c. chopped onions
1 T. cooking oil (optional)
2 T taco seasoning
1 3/4 T. chili powder
Salt and Pepper to taste
3 (10 1/2 oz.) cans cream of mushroom soup
1 1/2 c. sour cream
3 c. cubed, cooked chicken
6-8 flour tortillas
1 c. Monterey Jack cheese, shredded

In a skillet, cook onions in oil until tender.  (I actually used cooking spray and a non stick pan and it worked great.) Add seasonings, cream of mushroom soup and sour cream (I ended up using light sour cream because that's what we keep in our house); heat and stir until smooth and warm.  Add chicken.  Oil a 2-3 quart flat casserole dish and cover the bottom with torn-up tortillas. (Make sure you tear them up in smaller pieces, they don't soften as much as corn tortillas do in the sauce.) Spread half of the chicken mixture on tortillas; top with additional torn tortillas, then cover with remaining filling.  Sprinkle with shredded cheese.  Bake at 350 until hot and bubble.  Serves 6-8. 

This was a quick and easy family meal to make.  I made it before church, stuck it in the fridge and baked it when we got home.  The kids loved it - which is unusual.  They normally only sing the raves for pasta.  I think next time I might add an extra 1/2 -1 cup chicken.