My Mom used to make this casserole and it was always yummy. My hubby has made it with beef and that is how we will be eating it this week.
King Ranch Chicken
4 chicken breasts
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 can rotel tomatoes
1 lb. grated cheddar cheese
1 t garlic salt
1 t chili powder
1/4 c onion flakes
Boil and bone chicken. Cut in cubes. Mix soups, broth and seasonings. Add tomatoes and mix. Tear each tortillas into bit sized pieces. In an oven safe dish layer ingrediens as follows: line bottom with 1/2 of tortilla pieces, then 1/2 of the chicken, 1/2 of the cheese, 1/2 of the soup mixture. Repeat but with the cheese as the top layer. Bake at 350 degrees for 35 minutes until bubbly. Let set for 10 minutes before serving. Serves 8.
That is the original recipe but I am going make some changes and I will put them in red.
4 chicken breasts
12 corn tortillas
1 can cream of chicken soup
2 cans cream of mushroom soup
1 can beef broth
1 can rotel tomatoes
1 lb. grated cheddar cheese
1 t garlic salt
1 t chili powder
1/4 c onion flakes
And follow the rest of the directions as they are above.
Raise your hand if you can make an entire meal off of a bag a chips and a bowl of guacamole!! I am always looking for a good recipe for the yummy green goodness and I found this one in the Walmart circular last week. I can't wait to try it!!
Last night I made the Buffalo Chicken Spaghetti and it was superb! Definately worth the try.
Guacamole That Rocks!!
3 ripe avocados, pitted, peeled & mashed
1 can Ro-Tel original diced tomatoes & green chilis, drained
3/4 cup chopped onion ( I will probably omit this)
1 tsp lemon or lime juice
1/2 tsp salt
ground black pepper
Directions:
mix all ingredients in a bowl and season with pepper to taste
I am always on the lookout for new recipes because I really hate getting in an eating rut. Tonight I was cruising around and found this recipe which I can not wait to try out. We love buffalo chicken dip and this sounds awesome!! I found this lovely over at Plain Chicken and if you would like to check out what other yummies there are you can go here. We won't be trying it this week because we had spaghetti (with lots of leftovers), pizza and Olive Garden in the past five days and the hubby has said no to any more italian food for a while!! As soon as he is ready I can guarantee that we will try it.
Buffalo Chicken Spaghetti
- 16 oz spaghetti
- 3 cups cooked, chopped chicken (I use a rotisserie)
- 2 cups chicken broth
- 8 oz cream cheese (can use light)
- 1/3 - 1/2 cup Frank's hot sauce (more or less to taste)
- 1/2 cup cheddar cheese
- 1 cup Ranch dressing
- green onions
- cheddar cheese
Cook spaghetti according to package directions, drain.
In a large sauce pan, combine chicken broth, cream cheese, hot sauce, cheddar cheese and Ranch. Stir until cream cheese is melted and sauce is warm. Add chicken and toss with spaghetti.
Serve with green onions and more cheddar cheese if desired.
I love to read cookbooks and back in the spring I bought a cookbook from the church my sister and her family attend. I love different kinds of pasta salads and this one sounded really good. I finally got the chance to make it and the hubster enjoyed it. I added shrimp to ours and it was really good. I sauteed the shrimp in some butter, garlic and old bay seasoning. Cool completely.
9 oz tortellini (cheese filled) I used a 19 oz bag of Great Value
10 oz baby spinach (optional) I opted to skip this
1 cup sliced ripe olives
1 cup baby belle mushrooms
1/2 cup diced red bell pepper - I skipped this too
1/2 cup grated parmesan cheese
1/2 cup mozzarella cheese
1 cup creamy caesar salad dressing
Cook tortellini according to directions. Coat with dressing and let cool (be generous). Add remaining ingredients and toss. You can add more dressing at this time if you desire. Chill for several hours before serving.
I don't know if you have a Fuzzy's Taco in your neck of the woods but my friend Julie introduced me to this restaurant last summer and let's just say. . . . .I am hooked! I love their tacos with the garlic sauce and feta cheese. I found this recipe for their garlic sauce online and I haven't tried it yet but I plan on doing it soon. If you try it, let me know how it tastes.
FUZZY'S-STYLE CREAMY GARLIC SAUCE2 cloves garlic, minced
1 Tbsp. butter
1 cup mayonnaise
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
Saute garlic in butter over low heat until golden (about 5 minutes). Add garlic/butter to 1 cup mayo and blend. Add pepper and garlic powder. Put on your taco first thing and enjoy!!!
I haven't tried this particular recipe but I have had almond tea and it was delish. I got our electic coop magazine today and I always go to the recipe section first and this is what I found so I thought I would share. It is awesome at brunches or showers.
Rock Creek Almond Tea
2 tablespoons unsweetened instant tea
1 cup sugar
1 can (12 ounces) frozen lemonade concentrate
1 tablespoon almond extract
1 tablespoon vanilla
Mix together tea, sugar and 3 cups water and boil for five minutes. Then add remaining ingredients and 8 cups cold water
Servings: 12, serving size 1 cup
This is a great tasting recipe but is not figure friendly so it will only be on the menu occasionally!
Cowboy Casseroleadapted from a recipe at Taste of Home1 1/2 pounds ground beef
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)
Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost.
In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.
In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.
I got this off of Pinterest but it came from a blog called The Cutting Edge of Ordinary who adapted it from Taste of Home. It comes together pretty quickly, the Mr. and I both enjoyed it and I finished up the last of the leftovers for lunch today. If you try it I hope you enjoy it as much as I did.
