Chicken Noodle Casserole

 

Photo by Allrecipes / Abbey Littlejohn

Ingredients:

4 skinless, boneless chicken breast halves

6 ounces egg noodles

1 (10.5 ounce) can condensed cream of mushroom soup 

1 (10.5 ounce) can condensed cream of chicken soup

1 cup sour cream

salt to taste

ground black pepper to taste

1/2 cup butter

1 cup crumbled buttery round crackers

Directions:

Gather all ingredients. Preheat oven to 350 degrees F.

Fill a large pot of water and bring to a simmer over medium heat. Add chicken; poach in simmering water until no longer pink in center, about 12 minutes. Use a slotted spoon to remove chicken from pot and set aside. Leave water in the pot.

Bring chicken cooking water to a boil. Stir in egg noodles and cook until tender with a slight bite. Drain.

Transfer noodles to a large bowl. Cut chicken into bite-sized pieces and mix with noddles.

Mix together both condensed soups and sour cream in a separate bowl. Season with salt and pepper. Add soup mixture and gently stir until combined. Transfer to a 2-quart baking dish.

Melt butter in a small saucepan over low heat and remove from heat. Stir in crumbled crackers.

Sprinkle mixture over top of casserole.

Bake in the preheated oven until heated through and browned on top, about 30 minutes.

Notes:

This is a simple and comforting dish. Everyone loved this recipe!  It's wonderful as leftovers. 

I added 1/2 tsp of onion powder to the topping. I also used chicken thighs. 

Recipe from Allrecipes.com, submitted by Dawne

Servings: 6

BROCCOLI, RICE, CHICKEN, and CHEESE CASSEROLE

 Ingredients:

2 cups cooked chicken, shredded or diced
2 cups cooked white or brown rice
2 cups broccoli florets (fresh or frozen)
1 can (10.5 oz) cream of chicken soup (or homemade equivalent)
1 cup sour cream
1 cup shredded cheddar cheese (plus extra for topping)
1/2 cup grated Parmesan cheese
1/2 cup milk
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika (optional)
Salt and pepper to taste
1/4 cup breadcrumbs (optional, for topping)
2 tbsp butter, melted (optional, for breadcrumbs)

Directions:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

If using fresh broccoli, blanch it in boiling water for 2-3 minutes until bright green and slightly tender. Drain and set aside.
If using frozen broccoli, thaw and drain well.

In a large mixing bowl, combine the cooked chicken, rice, broccoli, cream of chicken soup, sour cream, cheddar cheese, Parmesan cheese, milk, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Mix until well combined.

Pour the mixture into the prepared baking dish and spread it out evenly.
If desired, mix the breadcrumbs with the melted butter and sprinkle over the top for a crispy topping. Add extra shredded cheddar cheese on top for more gooey goodness.

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

Let the casserole cool for 5 minutes before serving. Pair it with a simple side salad or rolls for a complete meal.
Recipe cred: @claraquickdinners

Nothing Bundt Cake Copycat Recipe

Ingredients

 

• ▢ 1 package devils food cake mix (or homemade)
• ▢ 3.9 ounce box instant chocolate pudding
• ▢ 1 cup sour cream
• ▢ 4 large eggs
• ▢ 1/2 cup water
• ▢ 1/2 cup oil (vegetable or canola oil)
• ▢ 1 1/2 cups chocolate chips

For the Cream Cheese Frosting

• ▢ 8 ounces cream cheese , softened
• ▢ 1/4 cup butter , softened
• ▢ 2 cups powdered sugar
• ▢ 1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F, and grease and flour your bundt cake pan. (See my tips for properly greasing a bundt pan, above in the post.)

Mix the first six cake ingredients together. Stir in the chocolate chips.

Pour batter into your greased bunt cake pan. Bake at 350 for 45-50 min. Allow to cool in the pan for 10 minutes before inverting the cake onto a wire cooling rack. I also like to run a butter knife gently around the edges of the pan to make sure the cake isn't sticking, before I turn it out.

For the Cream Cheese Frosting

Beat together the cream cheese and butter until light fluffy. Mix in the vanilla. Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy. Add more powdered sugar, to taste, if needed.

To frost the cake

Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut. Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole.

Repeat this process all around the cake. Store, covered, in the fridge for up to 5 days. Freeze, covered well, for up to 3 months. 

Notes: Recipe from Lauren Allen (tastes better from scratch - nothing bundt cake)

Strawberry Angel Food Dessert

 

Ingredients

    1 (10-inch) angel food cake

    2 (8-ounce) packages cream cheese, softened

    1 cup white sugar

    1 (8-ounce) container frozen whipped topping, thawed

    1 quart fresh strawberries, sliced

    1 (18-ounce) jar strawberry glaze

Directions

    

    Step 1

    Crumble the cake into a 9x13 inch dish.

    Step 2

    Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.

    Step 3

    In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Recipe from allrecipes.com by TABKAT

Note:

This recipe can be made with frozen, sliced strawberries (thawed) and strawberry pie filling.

Snickerdoodles

1/2 cup shortening

1 1/2 cups sugar

1/2 cup butter

2 eggs

2 1/2 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

Heat oven to 400 degrees F.  Cream shortening, sugar, butter, and eggs.  Add all dry ingredients.  Mix.  Roll into balls (walnut size).  Roll in mixture of sugar and cinnamon.  Place on an ungreased cookie sheet.  Bake 8-10 minutes.

Molasses Cookies

1 1/3 cups shortening

1 cup sugar

1/2 cup molasses

2 eggs

4 teaspoons baking soda

4 cups flour

1/2 teaspoon cloves

1/2 teaspoon ginger

2 teaspoons cinnamon

1 teaspoon salt

Cream together the shortening, sugar, and molasses.  Add eggs and mix well.  Add the baking soda, flour, cloves, ginger, cinnamon, and salt.  Roll into balls and then roll in sugar.  Bake at 375 degrees F. for 9-12 minutes.

healthy whole wheat pancakes

 These are fast, easy, healthy, and kids love them!

2 cups whole wheat flour

2 Tbls baking powder

1 tsp salt

2 tsp cinnamon

1 1/2 cups milk

2 eggs

5 Tbls applesauce

2 tsp vanilla

I added fresh blueberries to mine.

Delicious!


Recipe adapted from simpledailyrecipes.com

chow mein

1 1/2 lbs pork
4-5 large celery stalks
1 onion
1 can bean sprouts or fresh sprouts
1 can cream of mushroom soup
1 can mushrooms
1 can water chestnuts, sliced
soy sauce
rice, cooked

Brown pork, season lightly.  Cover with water, and a lid on the kettle.  Simmer about an hour or longer.  Chop onion, and slice celery in diagonal pieces.  Saute lightly in small amount of butter or oil, stirring occasionally.  (Leave a bit crispy.)  Add remaining ingredients.  Fresh bean sprouts cook quickly.  Stir 1/2 soup can water plus 3-4 Tbsp. cornstarch to thicken.  Add soy sauce and 1 tsp. sugar.  Serve over rice.

Recipe from Norene Thomas

best chili

photo from momswhothink.com

Ingredients:

2 lbs. lean chuck, ground

1 lb. boneless pork chops, chopped

1 lb.  sirloin steak, chopped

4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
2 cans crushed tomatoes
2 cans kidney beans

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.

2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.

3. Add the garlic and onion, cook and stir until tender.

4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, hot sauce, crushed tomatoes, kidney beans. Mix well.

5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

6. Stir into chili and cook, covered, for an additional 20 minutes.

Recipe adapted from momswhothink.com

makeover bacon chicken alfredo

ingredients

1 pkg. (16 oz.) whole wheat fettuccine
8 bacon strips, chopped
1 lb. boneless skinless chicken breasts, cubed
1/2 tsp. salt, divided
1/4 tsp. salt, divided
1/4 tsp. pepper
2 garlic cloves, minced
1 Tbsp. butter
3 Tbsp. cornstarch
3 cups milk
1 cup half-and-half cream
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmigiano-Reggiano cheese, divided
1/2 tsp. Italian seasoning

directions

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain.

Sprinkle chicken with 1/4 tsp. salt and pepper.  Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink;  remove and keep warm.

Combine cornstarch and milk until smooth;  stir into skillet.  Add cream and remaining salt.  Bring to a boil;  cook and stir for 2 minutes or until thickened.  Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of bacon;  cook and stir until cheese is melted.

Drain the fettuccine;  add to chicken mixture.  Cook and stir until heated through.  Sprinkle with remaining cheese and bacon.

yield:  8 servings

Recipe from tasteofhome.com/healthycooking