Wednesday, November 4, 2009

Chicken and Rice Casserole

*** Original recipe Campbell's One Dish Chicken & Rice Bake.

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1 cup water*
3/4 cup uncooked white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves (about 1 pound)

Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.

Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

*For creamier rice, increase the water to 1 1/3 cups.

Tuesday, November 3, 2009

Chicken Pot Pie

*** Recipe from my friend, Melissa.

2 cups of cooked chicken, shredded or cut into small chunks
1 can cream of chicken soup
1 can of cream of potato
1 can of Veg. All, drained
1/2 C of milk
1/2 tsp. of pepper
2 9in. pie crust

Mix all together in a bowl, put in pie crust.

Bake at 375 degrees for about 40 mins.

* I omitted the Veg All and used about 2 med. cubed raw potatoes and a handful of baby carrots, chopped. I also made the pie crust from scratch.

** In the future I might substitute a 2nd can of cream of chicken for the potato soup. Also, add a small can of green beans.

Creamy Chicken Enchilada

*** Originally found in the Annual Southern Living Cookbook 1997 but I might have adapted it a bit.

1 Tablespoon butter or margarine
1 Medium onion, chopped
1 (4.5 oz) can chopped green chiles, drained
1 (8 oz) pkg. cream cheese, cut up and softened
3.5 cups chopped cooked chicken
(8 inch) flour tortillas
2 (8 oz) pkg. Monterey Jack cheese, shredded
2 cups whipping cream

Melt butter in a large skillet. Add onion; saute 5 minutes. Add chiles; saute 1 minutes. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts. Spoon 2-3 Tablespoons of mixture down center of each tortilla. Roll up tortillas; place seam side down in a lightly greased 13x9 baking dish. Sprinkle with Monterey Jack cheese; drizzle with whipping cream.

Bake at 350 for 45 minutes.

Servings: 4-5.

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