Chicken Broccoli Casserole. Vanessa O.

Transcription

1 Chicken Broccoli Casserole Vanessa O. 1 1/2 lbs. Boneless chicken breast (apprx. 4 breast halves) 1 Large bunch broccoli 2 Cans of cream of chicken soup 1 Cup of mayonnaise (I use Kraft) 1 Teaspoon lemon juice 8 oz. Cheddar chesses 2 Cups of buttered bread crumbs 1/3 Cup (5 tsps. on stick butter) to each 1 cup of bread crumbs Boil chicken in salted water for approximately an hour or until done. Remove chicken from water (saving water). Cool chicken then cut or tear into bite size pieces. While chicken is cooling, place cut up broccoli into the water and boil for 5 minutes. Drain broccoli and place in bottom of 9 x 13 baking dish. Top with chicken. Mix soup, mayonnaise and lemon juice together. Pour on top of chicken. Top with cheese then bread crumbs. (I actually use enough cheese to cover the entire casserole.) Bake for 30 to 40 minutes at 350 degrees, until cheese is melted and bread crumbs are browned. Enjoy!

2 Angel Hair Pasta Salad Serves 6-8 Loistec I have a pasta salad recipe that I just love 1 lb angel hair pasta, broken in half, cooked al dente, drained and cooled 3-4 large Roma tomatoes, chopped 1 pkg frozen Chinese pea pods, thawed and drained, cut in bite-size pieces (remove from package and place frozen pea pods in colander under cold running water for a few minutes to thaw) 1/2-3/4 cup shredded fresh basil leaves 1/2-3/4 cup olive oil 1/2-3/4 cup fresh shredded parmesan cheese 1/2-1 tsp garlic salt fresh ground pepper 2 Tbsp toasted pine nuts (Place nuts in small teflon skillet, over high heat, shaking pan as the nuts toast, remove from heat when golden, 3-4 mins, let cool) Toss everything together, let sit 1 hour, serve room temp No need to chill this salad, great for potlucks!

3 Here's my pasta salad! Sorlenna 1 lb spiral pasta, whole wheat or the tricolor veggie pasta 1/2 cup olive oil 1/2 cup vinegar 1 tblsp Italian seasoning 1 tblsp garlic powder or 3 cloves fresh garlic, chopped finely (totally optional--i love garlic) 1 bunch green onions, chopped 3-4 Roma tomatoes, cut into 1" pieces 1 cup sliced green or black olives Cook pasta according to box directions. While pasta is cooking, mix all other ingredients in a large bowl and stir well. Cover and let sit until pasta is done. Drain pasta and rinse with cold water. Allow to cool completely; add pasta to dressing and toss well. Refrigerate until thoroughly chilled. Serve with toast or as a side dish. You can also add chopped walnuts and/or Parmesan cheese or shredded cheese of your choice (I do this when serving, as not everyone likes nuts & cheese in it).

4 My favorite fudge recipe. theladyinblue 1 large (24 oz) package of chocolate chips 1 can of sweetened condense milk Melt chocolate chips in a double boiler. After the chips have melted add can of sweetened condense milk. Pour mixture in a buttered or greased 9" x 13" baking pan. Refrigerate after cooled. Super simple and tasty. You certain could use your favorite flavor of chips.

5 Pasta Salad kay50heath 2-3 cups spiral pasta (cooked & drained) diced onion, green pepper & celery & add to pasta add french dressing with a little mayo Mix well & refrigerate a couple hours Delicious

6 Crock Pot Cheesy chicken eggplantlady 8 oz cream cheese noodles (I like the wide egg noodles) plus the following ingredients: layer the following in order, in a crock pot: 1 1/2 to 3 pounds of boneless chicken breasts (can still be frozen) 1 can rinsed and drained black beans 1 bag frozen peas 1 bag frozen corn 16 oz of your favorite salsa cook on high for 4 hours add 8 oz block of CREAM CHEESE and cook for another 1/2 hour shred chicken (into medium size chunks) while stirring in the cheese tastes GREAT (even if you don't like beans); makes lots and freezes well! Enjoy!

7 Pineapple Casserole AKA Pinapple Yum LaluBoatie OK, I take this to my knitting group and it all gets eaten, in fact I took it this week and was requested to bring it back again next week. I know it sounds kind of weird but it is really good if you will just make it and try it. 2 Large cans of pineapple tidbits drained 2 Cups of grated sharp cheddar cheese 2 Tbsp of Self Rising Flour 1 Cup granulated sugar 1 stick of butter melted 1 sleeve or stick of Ritz crackers crushed Pre-heat oven to 350 degrees Grease a 9 x 13 casserole dish Put drained pineapple in the dish In a separate bowl mix cheese, flour and sugar. Put on top of pineapple in casserole dish. Mix melted butter and crushed Ritz crackers together and then put that on top of the cheese, flour and sugar mixture. Bake uncovered for 30 minutes. Enjoy!

8 Spanish Style Rice Lisa J. Hi! I finally found an easy recipe for a spanish style rice that my family really likes. 3 tbs. oil 1 cup rice uncooked (not instant) 1 tsp. garlic salt. 1/2 tsp. ground cumin 1/4 cup chopped onions 1 can ro-tel tomatoes 1-1/2 cups chicken broth Oil in saucepan on med. heat add rice to oil and cook till golden sprinkle with garlic salt and cumin stir in onions and cook till onions are tender stir in broth and tomatoes simmer minutes till rice is cooked. It has a great flavor and my family loves it. Although I do have to double the recipe for my family. Hope you try it and enjoy! God Bless and have a wonderful day.

9 Lentil Quinoa Salad Recipe, courtesy Melissa d'arabian knittingagain OK, here's one of my staples. I make it frequently because it keeps well (actually gets better as it sits in the fridge). For myself, I use lemon rather than lime, the juice of the lemon in place of most (or all) of the vinegar, & chives in place of the green onions. Hope you enjoy it as much as I do! Prep Time: 15 min Inactive Prep Time:-- Cook Time:30 min Level: Easy Serves: 4 servings Ingredients 1/2 cup quinoa 1 1/4 cups water, plus 2 cups 1/2 cup lentils 1 teaspoon Dijon mustard 2 tablespoons red wine vinegar 1/4 cup vegetable oil 1/4 teaspoon garlic powder 1 lime, zested Kosher salt and freshly ground black pepper 2 green onions, chopped 1 tablespoon chopped fresh cilantro leaves Directions Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting. Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool. In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste. To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve. Printed from FoodNetwork.com on Fri Jun Television Food Network, G.P. All Rights Reserved Printed from FoodNetwork.com on Sun Jul Television Food Network, G.P. All Rights Reserved

10 Cucumber, Tomato Pasta Salad Dimples16 2 large tomatoes, diced 2 cucumbers diced 1 box of Bowtie pasta (or pasta of your choice, you can also use spaghetti) One large bottle of Italian dressing Two packets of Dry Italian dressing mix Cook past according to package (al dente) While pasta is cooking mix bottle of Italian dressing with the two packets of Dry Italian Dressing mix. Mix till well blended. Chill in refrigerator till pasta is done. Cut up the tomatoes nd cucumbers. Drain and cool pasta. When pasta is cooled. Mix the pasta, tomatoes and cucumber together till well blended. Chill for 2-4 hours.

11 Earthquake Cake domesticgod This is a recipe I got recently. It's fantastic. My partner cannot eat nuts, so I substituted a can of crushed pineapple well drained (15 oz) for the pecans. 1C unsweetened grated coconut 1C finely chopped pecans or walnuts 1 package (18.25 oz.) German chocolate cake mix (w/ or w/o pudding) 1 1/3C water 1/2C vegetable oil 3 lg. eggs 8 tbsp (1 stick) butter, melted 1 package (8 oz.) cream cheese, room temp 4C confectioners' sugar, sifted Vegetable oil spray for misting pan Preheat oven to 350 degrees. Lightly mist a 13X9" baking pan with vegetable oil spray. Scatter the coconut and pecans in the bottom of the prepared pan. Combine the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides with a rubber spatula. Increase the mixer speed to medium and beat 2-3 minutes more, scraping the sides down again if needed. The batter should look well combined. Pour the batter over the coconut and nuts in the pan, smoothing it out with the rubber spatula. Combine the melted butter, cream cheese, and confectioners' sugar in a large bowl. Blend with an electric mixer on low speed for 1 minute. The mixture should look smooth. With a large spoon, place 12 large globs of the mixture on top of the cake batter, distributing them well. Place the pan in the oven. Bake the cake until the center jiggles a little when you shake the pan, minutes. Don't over-bake because it will set up as i cools. Remove the pan from the oven and cool the cake in the pan on a wire rack for 30 minutes. Cut into squares and flip them onto a plate so the pecans and coconut are on top. Can be stored in aluminum foil in the refrigerator for up to a week, or frozen (wrapped in foil) for up to six months.