Bean, Veggie n Salsa Casserole with Chicken

Ingredients:

1 cup uncooked rice

1- 15oz can sweet corn (drained)

1- 15 oz can black beans

16oz Salsa

     (used 8oz GV White Corn n Black Bean)

     (used 8oz GV Peach Pineapple Chipotle)

1 cup chicken broth

1 tsp Mrs Dash Garlic & Herb

1 tsp Mrs Dash Onion & Herb

5 boneless skinless chicken breast or thighs

1 cup shredded cheddar cheese

2 whole green onions, sliced

Directions:

Preheat the oven to 400degrees. Add black beans, dry rice, corn, salsa, chicken broth, seasonings to a 9×13 casserole dish. Stir until everything is evenly combined.

Cut the chicken into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. 

Cover the casserole dish tightly with foil. Bake for one hour.

Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. 

When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for 5minutes, or until the cheese has melted. 

Add the sliced green onions on top after baking and serve hot.

Notes:

If you are using frozen chicken and/or corn make sure they are thawed.  

Or casserole will take longer to cook.

Italian Crockpot Chicken

We just had this last night so yummy!
This fed my family of 4, with no leftovers.

Ingredients:
3lb bag frozen boneless/skinless chicken
2- 10.5oz cans Cream of Chicken/Celery Soup
1- 8oz pkg Cream Cheese- softened
1 pkg Dry Italian Dressing
4oz Shredded Cheese (optional)

Directions:
-Place Chicken in Crockpot
-Pour soup over top Chicken (don't add water)
-Sprinkle Dry Italian Dressing over everything
-No need to stir at this point, spices will mix in as the soup cooks down
-Cook on Low for 5-6 hours.
-Serve over Pasta or Rice,
-If desired sprinkle shredded cheese over each individual dish.

**I love to use Crockpot Liners- Makes cleanup so easy!
**We like to add Cooked Mixed Vegetables in at the time of serving.
**I like to use the Cream of Celery Soup it has a nice mild flavor.
**This calls for Cream Cheese but I have never tried it,
    because my son is allergic to milk.

Curry Chicken Done Easy

Ingredients:
7-8 Frozen Boneless/Skinless Chicken Breasts
1 26oz can Cream of Chicken Soup

2 TBsp Curry Powder

Cooked Rice

Directions:
Put Crockpot Liner in Crockpot.
Add chicken and cook on Low 6-7 hours
You can either leave pieces whole or shred.
Add Soup.
Add Curry.
(I like at least a Tbsp or more, otherwise I just taste the soup and not the curry flavor)

I serve mine over Rice or Pasta.

*if chicken is thawed, it won't need cooked as long.

Crispy Chicken Tortilla Rollups

These looked so great when I saw them, that I had to share.  Head over to The Weekend Gourmet for the Recipe!  I plan to make them very soon!  She also has a recipe for Avocado Sauce which is made with Greek Yogurt!

Chicken Fried Chicken

Wow !  I haven't posted anything here for a very long time.  I guess that's what happens when you have 6 children & run 2 businesses.  It's been crazy at our house.  

However, last week we started a new way to organize our dinners.  Our girls are getting old enough to make a lot of meals themselves now, which has been very helpful for me since I have been increasingly getting busier with my photography & sewing businesses.

I decided that Kent & I will do dinner one night (which usually is a harder dish to make) & then each of the kids choose a night of the week & they also get to choose what are going to eat.   Of course, this means they get to make the meal (usually with help from mom ;).  This is not only helpful because I don't have to make every meal, but also we are eating better meals & our children are learning to make more meals.  I am not good with teaching my children in the kitchen, because of my OCD it drives me crazy (we've tried that & it didn't work-all it did was drive me crazy).   With this new plan the younger children get to choose simpler dishes & the older ones have to choose something a little more difficult (our girls are ages 18, 16, 14, & 12 & our boys are 10 & 8).

So on to the fun stuff, for dinner tonight our Miss C (our 16 yo.) with a little help from mom, made Chicken Fried Chicken, garlic bread (from scratch) & corn on the cob.  The chicken turned out amazing.   The chicken was a recipe we have never tried before.  We used this recipe from My Name is Snickerdoodle!  I also made the gravy from that recipe.  It was very clumpy, but I strained the clumps out & then added flour at the end to thicken it up and it worked great.  The only thing I would change is adding more seasoning.  I added salt & pepper, but it needed more.  Otherwise, it was a great meal!

I forgot to take a picture of the gravy, but it was yummy!

Enjoy!

Chicken Cacciatore

Ingredients:
6 boneless, skinless chicken breast
1- 28oz jar spaghetti sauce
2 green or red bell pepper, seeded and Cubed
8oz fresh sliced mushrooms
1 onion, finely diced
2 TBs minced garlic

Directions:
Put the chicken in the slow cooker.
Top with the spaghetti sauce, bell peppers, mushrooms, onion, and garlic.  Cover and cook on Low for 6 to 8 hours.  Use fork to shred chicken & Serve over your favorite Pasta or Rice.  Goes well with Angel Hair.  I've even done this several times with just the Chicken & sauce, because we didn't have the other ingredients & it still came out pretty good!

Chicken & Cheese Roll-ups

Chicken & Cheese Roll-ups
1 C. Milk
2 C. Shredded Cheese
2 TBSP. flour
2 TBSP. margarine
1 C. cubed chicken (Cooked)
1 can (10 ct) biscuits

**In small saucepan, melt margarine, stir in flour until smooth. Gradually stir in milk. Cool over medium heat until thickened, stirring constantly.
Add 1 1/2 C. Cheese. Stir until melted. Remove from heat. Reserve 2/3 C. sauce for topping. Add chicken to remaining sauce.
*Separate biscuits & flatten into 4" circles. Fill w?/ chicken mix & fold over, crimp sides together.

Place on a greased cookie sheet

Bake at 375 degrees for 20 minutes. Spoon remaining sauce over biscuits & top w/ the rest of the cheese. Bake for an additional 2-3 more minutes until cheese in melted.