Disappearing Chicken Casserole

Disappearing Chicken Casserole
from the ezine Real Food 4 Real People

2 1/2 pounds boneless chicken
8 ounces sour cream
21 ounces cream of chicken soup (2 cans)
1 package stuffing cubes (Stove Top)
1/2 cup butter or margarine melted
8 ounces sharp cheddar cheese shredded

Coat a 9x13 inch baking pan with non-stick cooking spray.  Place chicken pieces in bottom of prepared pan.  Set aside. 

In a large mixing bowl, blend sour cream, cream of chicken soup, and shredded cheese together; spread evenly over top of chicken pieces in baking pan. Spread stuffing mix over top of soup mixture and drizzle melted butter or margarine over stuffing mix as evenly as possible. 

Bake uncovered in a 350 degree F oven for 30 - 40 minutes (chicken must be cooked through- no pink showing). 

To freeze for later use: Cover casserole after butter is added, label, and freeze for up to 3 months. To use, thaw overnight in refrigerator and bake for 30 - 45 minutes at 350 degrees F.

Cheese-topped Lemon Chicken Breasts

Cheese-topped Lemon Chicken Breasts
from the magazine Simple & Delicious (Oct 2009) from tasteofhome, credited to Renee Mitchell at McChord AFB, WA

Prep/total time: 20 minutes


4 boneless, skinless chicken breast halves (4oz each)
1/4 tsp salt
1/4 tsp pepper
3 tbsp butter
1/4 cup lemon juice
2 tbsp soy sauce
3/4 cups shredded Colby cheese

Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter on both sides over medium heat. Stir in lemon juice and soy sauce. Bring to a boil. Reduce heat; cover and cook for 4-5 minutes or until meat juices run clear.

Remove from heat. Sprinkle each chicken breast with cheese. Cover and let stand for 2-3 minutes or until cheese is melted.

Yield: 4 servings

**MY NOTES** - It always seems to take longer to prep and cook these than the 20minutes the magazine said. I don't know, maybe I work slow and cook my chicken more thoroughly than is called for. Other than cooking the chicken longer than what the recipe calls for, I haven't found a need to alter this one. I think that might be the mark of a truly awesome recipe.

Ham & Cheese Potato Casserole

Ham & Cheese Potato Casserole
from the magazine Simple & Delicious (Oct 2009) from tasteofhome, credited to Kari Adams of Fort Collins, CO

NOTE: THIS RECIPE MAKES TWO (2) CASSEROLES, FIVE (5) SERVINGS EACH. THIS RECIPE ALSO FREEZES WELL.


Ingredients:
2 cans (10 3/4oz each) condensed cream of celery soup, undiluted
2 cups (16oz) sour cream
1/2 cup water
1/2 tsp pepper
2 packages (28oz each) frozen O'Brien potatoes
1 package (16oz) Velveeta, cubed
2 1/2 cups cubed fully cooked ham


Directions:
In a large bowl, combine the soup, sour cream, water, and pepper. Stir in the potatoes, cheese, and ham. Transfer to TWO (2) greased 11-inch x 7-inch baking dishes. **Cover and freeze one casserole for up to three (3) months. Cover and bake the remaining casserole at 375F degrees for 40 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.


**TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375F degrees for 40 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.


MY NOTES: I don't have anything to say about this one except I'm still trying to determine if it needs garlic. Also, more than once I've just cooked that second casserole. When I've done that, I've simply set the second dish in the refrigerator until 20 minutes before the first one is due to come out of the oven. When I take it out of the refrigerator, I set it on the counter and let it come closer to room temperature before cooking it.

Mini Cheese Biscuits

[taken from Quick & Easy Weekday Dinners, a Taste of Home publication]



Mini Cheese Biscuits
Makes about 1 dozen


2 cups biscuit/baking mix
1/2 cup shredded cheddar cheese
2 garlic cloves, minced
2/3 cup milk
2 tbsp butter or margarine, melted
1/4 tsp garlic powder


In a bowl, combine biscuit mix, cheese, and garlic. With a fork, stir in milk just until moistened. Drop by rounded tablespoons onto a lightly greased baking sheet. Bake at 450F for 9 – 11 minutes or until golden brown. Combine butter and garlic powder; brush over biscuits.

Shepherd's Pie (a la my mom)

[This is (sort of) how my mother has been making Shepherd's Pie since I was a little kid. The basic recipe is still there, I just sort of tweaked it a bit.]


1 pound ground beef
1 pound frozen mixed veggies (we prefer a carrot/green pea/corn/lima bean mix)
1/2 cup water (approximately)
1 tsp minced garlic
4 - 6 servings mashed potatoes
grated cheddar cheese (enough to cover)

Brown ground beef; drain. Return to pan. Add mixed vegetables and garlic. Stir to mix. Add enough water to keep from sticking to pan. Cover and cook on medium heat until vegetables are done to liking. Transfer beef/vegetable mixture to a baking dish. Top with mashed potatoes (cover completely). Top with grated cheddar cheese. Put in oven with low heat until cheese melts.