King Ranch Chicken Casserole

I have no memory of exactly where I found this recipe, but it was the result of an exhaustive online search many years ago. It's surprisingly similar to my Mexican Casserole, but made with chicken. Delicious!

1 lb. chicken breast, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomatoes with green chilies
1 cup grated cheese
tortilla chips, crushed

In a non-stick pan, stir fry chicken chunks until cooked through. Stir soups and tomatoes together in a medium bowl. Spray a 13x9x2 baking dish with non-stick cooking spray and cover the bottom with tortilla chips. Place chicken over tortilla chips and then spread soup mixture over chicken. Sprinkle top with cheese. Bake at 350ºF for 30-45 minutes or until hot through and bubbly.

Monkey Bread

I've tried many versions of monkey bread over the years, but the one I found today on The Pioneer Woman Cooks looks like the best yet. I won't actually test it until Saturday morning, but I know it will be outstanding. Can't wait!

2-3 teaspoons cinnamon
1 cup white sugar
1/2 cup brown sugar
2 sticks of butter
3 cans of Buttermilk Biscuits (the non-flaky ones)

Preheat oven to 350ºF. Combine cinnamon and white sugar in a gallon size zipper bag and shake to mix evenly. Separate biscuits and cut each one into quarters. Drop all biscuit pieces in the bag with the cinnamon-sugar mixture. Seal bag and shake until the pieces are separated from each other and coated in cinnamon-sugar. Arrange evenly in an ungreased bundt pan. Melt butter and brown sugar together in a small saucepan. Stir together over medium-high heat until completely combined. Pour butter mixture over biscuits. Bake at 350ºF for 30-40 minutes, or until crust is a deep brown on top. Allow to cool for 15-30 minutes. Turn out onto a large plate and serve.

Enchilada Casserole

Tomorrow is Cinco de Mayo so I thought it was only fitting I post a Tex-Mex recipe. I don't remember where this recipe came from, but it's always a popular dish. This is what we'll have for our "fiesta" tomorrow night, served with cole slaw and pinto beans. Olé!

1 lb. ground beef
1 small chopped onion
Cumin, garlic, salt and pepper to taste
1 can cream of mushroom soup
1 can enchilada sauce
1 small can tomato sauce
1 can chopped green chilies
1 can sliced black olives, drained
Flour tortillas
Mexican cheese blend

Spray baking dish with cooking spray. Brown ground beef, onion and spices in a skillet and drain. Stir together soup, chilies, enchilada sauce and tomato sauce. Line dish with flour tortillas. Layer half of beef mixture, half of soup mixture and half of cheese. Repeat layers except cheese. Cover and bake at 350ºF for 30 minutes. Remove cover, sprinkle with remaining cheese and bake another 10-15 minutes, or until cheese is melted and beginning to brown.

Update: The ingredient list has been corrected to include the tomato sauce.

Cheesy Chicken and Broccoli Macaroni

This is a classic Velvetta recipe I got years ago from one of those little cookbook magazines you always find in the checkout line at the grocery store. Excellent for feeding a crowd. I like to sometimes use broccoli florets instead of chopped broccoli. Don't be afraid to add extra chicken broth or some water if you think there isn't enough liquid.

4 boneless, skinless chicken breast halves, cut into chunks
1 can chicken broth
3/4 lb. Velveeta, cut up
2 cups elbow macaroni, uncooked
1 pkg. (10 oz.) frozen chopped broccoli, thawed

Cook and stir chicken in large skillet 2 minutes or until no longer pink. Stir in broth. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover with tight fitting lid. Simmer 8 to 10 minutes or until macaroni is tender. Add Velveeta and broccoli, stir until Velveeta is melted.

Note: I like to use my chicken fryer in place of the large skillet. It holds everything much better and has a tight fitting lid. An electric skillet would probably work, too.