Chicken Pot Pie

I got this recipe from my sister-in-law, but it's origin is the back of the Veg-All vegetables can. It's especially delicious when made with leftover holiday turkey.

2 chicken breasts, diced and cooked
2 cans cream of potato soup
1 can Veg-All, drained
1 tsp. poultry seasoning
1/2 cup milk - more or less
2 unbaked pie crusts.

Prepare pie crusts. Mix together all filling ingredients, except milk. Add milk a little at a time, stirring all the while, until filling is the consistency you desire. Pour into bottom pie crust and cover with top crust. Cut slits into top crust with a sharp knife to vent. Bake at 350F for 50 minutes, or until browned and bubbly.

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.

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.

Baked Ziti

This recipe is courtesy of Mr. Food. It's basically unchanged but, being the carnivores we are, I decided it needed some meat. Leave the meat out for a vegetarian friendly meal.

1/2 lb. ziti
2 cups grated mozzarella cheese, divided
1 jar (28 oz.) spaghetti sauce
15 oz. ricotta cheese
1/2 cup Parmesan cheese
1/2 lb. lean ground beef

Cook pasta according to package directions. Drain and stir in ricotta cheese and 1 1/2 cups mozzarella. Brown ground beef in skillet, drain and stir into spaghetti sauce. Spread 1/2 of spaghetti sauce mixture in a 13x9x2 baking dish coated with nonstick cooking spray. Spoon in ziti and cheese mixture. Top with remaining spaghetti sauce. Sprinkle with Parmesan cheese and remaining mozzarella. Bake at 350ºF for 25 to 30 minutes or until golden brown and hot through.

Cheesy Mac and Chicken a la King

This combination may sound weird, but it is surprisingly good.

1 box macaroni and cheese
1 can chicken a la king (eg. Swanson’s)
1 cup cooked, shredded chicken
Shredded cheese

Prepare macaroni and cheese according to package directions. Stir in chicken a la king and shredded chicken. Transfer to a small baking dish sprayed with non-stick spray. Top with shredded cheese and bake at 350ºF for 20-30 minutes, or until hot through and cheese is bubbly.

Cheddar Chicken Spaghetti

7 oz. spaghetti, broken
2 cups cubed cooked chicken
2 cups shredded cheese, divided
1 can cream of chicken soup
1 cup milk
1 tbl. pimiento (optional)
1/4 tsp. salt
1/4 tsp. pepper

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine chicken, 1 cup cheese, soup, milk, pimientos, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 13x9x2 baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350ºF for 20-25 minutes or until heated through.

Mexican Casserole

Just seeing the name of this recipe makes me want some! This is the same recipe my mother has been preparing for as long as I can remember. She has tweaked it over the years, but I'm still faithful to the original because I love it so.

2 lb. lean ground beef
1 medium onion, chopped
1 tbl. cumin
salt and pepper to taste
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomatoes with green chilies
1/4 cup milk
1 cup grated cheese
tortilla chips

Combine ground beef, onion and spices in a large skillet. Cook until meat is browned and onion is tender. Drain off grease. In a large bowl, combine soups, tomatoes, chilies and milk to make a sauce. (If a less spicy dish is desired, mild salsa can be substituted for the chopped tomatoes and green chilies) Line the bottom of a large casserole dish or 13x9x2 baking pan with tortilla chips. Cover chips with browned meat mixture. Pour sauce over top of meat and sprinkle with plenty of grated cheese. Bake at 325ºF for 30 minutes or until cheese is bubbly and casserole is hot through.

Tuna Noodle Casserole

3 cups cooked egg noodles
1/4 cup chopped onion
2 tbl. butter or margarine
1 can cheddar cheese or mushroom soup
1 large can (or 2 small cans) tuna, drained and flaked
1 cup chopped celery
3/4 cup milk
2 tbl. flour
1/4 cup pimiento
1/4 cup parmesan cheese

Cook noodles according to package directions; drain and set aside. Meanwhile, in a saucepan cook celery and onion in butter or margarine till tender but not brown. Stir in flour and soup. Gradually stir in milk. Cook and stir till thick. Stir in tuna, pimento, and noodles. Turn into 1 1/2 quart casserole sprayed with non-stick cooking spray and sprinkle with cheese. Bake, uncovered, in a 375ºF oven for 20 to 25 minutes.

Potato Sausage Casserole

1 lb. bulk sausage
1/2 cup chopped onion
3 cups sliced potatoes
1 can cream of mushroom soup
3/4 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1 cup grated cheese

Boil potatoes in their jackets, cool and slice (this can be done ahead). Meanwhile brown sausage and onion in skillet. Mix together milk, soup, salt and pepper. In a 2 quart casserole sprayed with non-stick cooking spray, layer half the potatoes, half the soup mixture and half the sausage. Repeat, ending with sausage. Top with grated cheese and bake at 350ºF for 45 minutes or until cheese is melted and casserole is hot through.

Tater Tot Casserole

1 lb. hamburger
1 tbl. minced onion flakes
salt, pepper and garlic powder to taste
2 tbl. Worcestershire or soy sauce
1 can cream of mushroom soup
1/2 bag frozen mixed vegetables
tater-tots
shredded cheese

Brown hamburger and onions with salt, pepper and garlic. Stir in Worcestershire sauce, soup and veggies. Pour into greased 11x7 baking dish. Top with tater-tots. Bake at 450ºF for 30 minutes. Top with shredded cheese and bake an additional 10 minutes, or until cheese is melted.

Hash Brown Casserole

32 oz. frozen hash browns, thawed
1 stick melted butter
1 tsp. salt and pepper
1/2 cup chopped onions
8 oz sour cream
1 can cream of chicken soup
8 oz grated cheddar cheese
bread crumbs or crushed corn flakes for topping

Stir all ingredients, except topping, together. Transfer to a 13x9x2 baking dish coated with non-stick cooking spray. Sprinkle on topping. Bake at 350ºF for 30 minutes, or until done.

Macaroni and Cheese Lasagna

1 pkg. macaroni and cheese, prepared according to package directions
1 1/2 cups spaghetti sauce
1/2 lb. lean ground beef, cooked & drained
1 cup shredded mozzarella cheese
2 tbl. Parmesan cheese

Spoon half of macaroni into lightly greased 8" square baking dish. Top with half each meat, sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake at 350ºF for 20 minutes, or until heated through.

Enchi-Mamas

2 lb. ground beef
2 cans cream of mushroom soup
2 cans enchilada sauce
1 can sliced black olives
grated cheese
flour tortillas
1/4 cup water

Brown ground beef and drain. Add soup, enchilada sauce and olives. Simmer 10 minutes. Spoon mixture into tortillas, add cheese and roll. Place in lightly greased 13x9x2 baking dish. Pour leftover meat mixture over top. Sprinkle with grated cheese and water. Cover and bake at 350ºF for 20-30 minutes.

Adapted from: Golden Plate Cookbook published by Sherman Service League

Green Bean Casserole

I got this recipe from a magazine ad for Cheez Whiz, but I never saw it again and no one I share the recipe with had ever heard of putting cheese into a green bean casserole. I don't like green bean casserole, but I've been told this is a good one. :-D

9 oz French cut green beans, thawed, drained
1 can cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1/8 teaspoon black pepper
2.8 oz French fried onions, divided

Mix all ingredients except 1/2 can of the onions in 1 1/2-quart casserole. Bake at 350ºF for 30 minutes. Top with remaining 1/2 can onions. Bake 5 minutes.

Pepperoni Macaroni

2 1/2 cups macaroni
1 lb. ground beef
1 onion, chopped
1 can pizza sauce
8 oz. tomato sauce
1/3 cup milk
1 can sliced mushrooms, drained
1 can sliced black olives, drained
3 1/2 oz. sliced pepperoni, halved
1 cup shredded mozzarella cheese

Cook macaroni according to package directions. Meanwhile, in a skillet over medium heat, cook ground beef and onion until meat is no longer pink; drain. Drain macaroni. In a large bowl, combine pizza sauce, tomato sauce and milk. Stir in hamburger mixture, macaroni, pepperoni, mushrooms and olives. Transfer to a greased 13x9x2 baking dish. Cover and bake at 350ºF for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted.

Nacho Pie

1 lb ground beef
1/2 cup chopped onion
1 small can tomato sauce
3/4 cup water
1 pkg. taco seasoning
1 tube crescent rolls
1 1/2 cup crushed tortilla chips
8 oz sour cream
1 cup Mexican cheese blend

Preheat oven to 350ºF. In a large skillet brown beef and onion over medium heat till done. Drain. Stir in tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 -10 minutes. Separate crescent rolls into 8 triangles. Place in greased 9 inch pie plate points facing towards the middle. You might have to maneuver the triangles a bit at the end and turn some of them side ways, that's okay as long as the pie plate is covered completely. Press onto bottom and up sides of plate to form crust. Seal perforations. Sprinkle 1 cup crushed tortilla over crust. Top with meat. Spread sour cream over meat. Sprinkle with cheese and remaining 1/2 cup crushed tortilla chips. Bake 25 - 30 minutes or until cheese melts and crust is golden brown. Cool 10 minutes before cutting.

Source: Mommy's Kitchen