This is such a great recipe for a chicken, mushroom, and rice casserole. I adapted it from twirlandtaste.com.
What you will need:
- 4-8 boneless skinless chicken breasts (If they are thick, I would cut them in half)
- 1 pound of uncooked brown or white rice (2 1/4-2 1/2 cups)
- 2 cups mixture white cheeses
- 1 can cream of chicken garlic soup
- 1 can cream of onion soup
- 1/2 cup half and half
- spices: thyme, onion powder, pepper, salt
- 1 chopped onion (sauteed)
- 3 cups of chicken broth
- the big cartoon of sliced mushrooms (sautéed)
- half a stick of butter
Pour the uncooked rice onto a sprayed 9×13 pan. Sprinkle 1 cup of cheese over it. Sprinkle half of the mushrooms over the cheese. Place raw chicken (season if you want) over the mushrooms. Mix 2 tbsp butter, both soups, 1/2 cup half and half, spices, and the sautéed onions. Spread the mixture over the chicken. Bake uncovered at 350 degrees for 2 hours. You may have to add more broth/water after 1 hour if there is no liquid left. After everything is cooked, sprinkle the remaining cup of cheese and mushrooms over the casserole. Allow it to melt and then you are ready to serve.
My friend Abby gave me this recipe that she made on our girls weekend.
I love getting recipes from Abby because she is a dietician. She is awesome, so click here for her website.
I had to adjust her recipe to fit my crock pot, so I’d say this feeds 4-6 people
- 1 yellow onion
- 2 cloves garlic
- 24-32 oz low-sodium chicken broth
- 1 can green chiles
- 1tsp cumin
- 1tsp oregano
- 1/2tsp chili powder
- 1/4tsp cayenne pepper
- S&P to taste
- 1/4c skim or 1% milk
- 1 can low-sodium great northern beans
- 1 cans no salt added corn kernels
- 4oz reduced-fat cream cheese
- 2 chicken breast (or breast meat off of a rotisserie chicken if not using slow cooker)
- Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken to large mixing bowl, shred, then return to slow cooker.
- Add cream cheese and milk, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- Stir well and serve with desired toppings.
I’m embarrased by this picture, but it was an after thought.
Here is her original recipe for 10-12
2 yellow onions
4 cloves garlic
48oz low-sodium chicken broth
2 cans green chiles
1tsp chili powder
1/2tsp cayenne pepper
S&P to taste
1/2c skim or 1% milk
3 cans low-sodium great northern beans
2 cans no salt added corn kernels
8oz reduced-fat cream cheese
2 chicken breast (or breast meat off of a rotisserie chicken if not using slow cooker)
Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
Remove chicken to large mixing bowl, shred, then return to slow cooker.
Add cream cheese and milk, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
Stir well and serve with desired toppings.
*If making on stove top, just shred rotisserie chicken breasts and add when you add cream cheese and milk
My cousin Hallie made this for us when Hines was born. It was delicious. Thanks to her for the original recipe- I made a few additions based on her recommendations!
You will need:
- 2 eggs
- 1/2 stick butter
- 1 cup milk
- 3/4 cup brown sugar
- 3 cups oats
- 1 1/2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup applesauce
- Squirt of honey
- Splash of vanilla
You can add anything you want: blueberries, cranberries, apples, etc
This one has blueberries, and it was delicious.
Mix everything together and pour into a pie dish. Bake at 350 uncovered for 20-25. It will be jiggly in the middle and that’s what makes it good. After removing from the oven, let it sit about 5-10 minutes and serve warm.
I always crave hamburgers when Jeremy is going to be home late. I found this recipe for broiled hamburgers and while they are not quite as good as Jeremy’s, they come as a close second! Click here for the recipe from foodiecrush.
Here’s the recipe for 8 hamburgers:
- 1 pound ground beef
- 4 rolls or 4 slices of bread cut in half
- dales or moores (enough to marinate the meat) or worcestershire (2 TBS)
- garlic salt/ ground pepper to taste
- favorite cheese
Pack the mini burgers into 8 flat patties. At this point I marinade them in dales or moores. Place the bread on a sprayed pan. Place the patties on the bread. Sprinkle with worcestershire if you didn’t marinade earlier. Sprinkle with garlic salt and pepper to taste. Place a little butter on each patty.
Place on broil for about 10-15 minute depending on how rare you like your burgers. Put the cheese on and broil 2 more minutes.
I’ve wanted to make this chicken for a while, but just assumed it would not be good. I can’t believe how easy it is to make and the amount of flavor it has! We really liked this.
You can make this as easy or as complicated as you want. I found this on myrecipes.com, but I simplified it. I cannot make homemade pimento cheese as good as Palmetto Cheese. I always buy my pimento cheese at Costco and today I used it as the filling. So here’s the easy way and use the link if you want a more homemade approach. 🙂
Servings for two people:
- two chicken breasts (cut until it basically looks like a butterfly- don’t cut into two parts)
- Your favorite pimento cheese
Season the chicken with season salt (or your favorite seasoning). Open up the chicken and place 2-3 tablespoons on one side. Don’t worry about measuring, just put enough that you can still fold one side on top of the other without it seeping out. Flatten out the pimento cheese and fold the side without cheese over the top. Secure with a toothpick.
Brown for about 2-3 minutes on each side. Place on a cookie sheet (I always put aluminum foil down first). Bake on 350 until it’s 165 degrees/ juices run clear, about 20-30 minutes depending on the thickness of the chicken. Enjoy!!
We have been enjoying our garden this summer! Slow roasted tomatoes are such a great side to a dinner or as an appetizer. Jeremy and I were thinking they would be yummy to use for a bruschetta, but we haven’t done that yet. I got this recipe from fine cooking.com.
The whole recipe doesn’t really have measurements. It just depends on how many tomatoes you are using.
Put down foil on a cookie sheet and spray with non stick spray. Drizzle a little olive oil over the pan. Cut the tomatoes in half through the equator and place cut side up on the cookie sheet.
Sprinkle/Drizzle the following on each tomato half:
- balsamic vinegar
- thyme (or another fresh herb)
Roast on 300-325 for anywhere from 2.5 (more ripe) -4 hours (less ripe) until the tomatoes have collapsed. We sprinkle feta on them, but I’m sure mozzarella or another cheese would be great as well!
My mom made this a couple of months ago at the lake. It is SO good! Jeremy and I will sometimes just use the Uncle Ben’s 2 minute rice, but if you have extra time, this rice is worth it!
- Frozen chopped carrots
- Frozen chopped onions
- Olive oil
- Chicken Broth
Cook the rice according to directions. Saute onions and carrots in olive oil. Add the cooked rice to the pan and stir for a couple of minutes until it gets a little sticky.
Then pour chicken broth over the rice and let it cook on low until all the liquid is gone. Enjoy!