Chicken Taco Casserole

Ingredients:

2 cans fiesta nacho cheese soup
1/2 cup milk
15 oz. can corn, drained
1 can Rotel
1 pkg. taco seasoning
1 bell pepper, chopped
1 red onion, chopped
1/2 tsp. salt
1 tsp. cumin
1 12 oz pkg shredded cheese
1 pkg. tortilla chips, crushed
3-4 cups cooked, diced chicked
jalapenos (optional)


In large bowl, combine soup, milk, corn, Rotel, taco seasoning, bell pepper, onion, salt & cumin. Mix well. Add chicken to mixture.

In greased 9x13 baking dish, place a layer of crushed tortilla chips. Spoon chicken mixture over top. Add another layer of tortilla chips & then cover with cheese. I add jalapenos on top.

Bake covered at 325 degrees for 40 minutes or until casserole is bubbly around edges.

(As with any Mexican chicken dish that calls for cooked chicken I usually add jalapeno juice to the water for extra flavoring.)

Cherry Coke Salad

Ingredients:

1 can (20oz) crushed pineapple
1/2 cup water
2 pkg. (3oz each) Cherry Jell-O
1 can (21oz) cherry pie filling
1/4 cup Coke (can use regular or Vanilla Coke)

Drain pineapple, reserving juice; set pineapple aside. In saucepan, bring pineapple juice & water to a boil. Add Jell-O, stir until dissolved. Stir in pie filling & Coke. Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.

Goody Girl Championship Potatoes

Ingredients:

1 package Zatarain's dry crab boil
3 pounds red potatoes
1 lb. thick-cut bacon, diced
1 cup diced red onion
1 Tablespoon minced garlic
1/4 lb. butter, at room temperature
1/4 lb. finely shredded cheese (Cheddar or other variety)
1 green onion, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
salt & pepper
3/4 cup sour cream

Fill a 6 qt pot 2/3 full of water; add crab boil pouch. Cut the potatoes in half & slice into 3/8 inch thick pieces. Add the potatoes to the pot. Bring water to a boil & cook the potatoes until fork-tender.

While the potatoes are cooking; cook bacon until crispy, remove & drain on a paper towel. Add the red onion to the bacon grease, cook until carmelized. Just before onions are done, add garlic and cook until lightly brown.

In a bowl, place butter, 1/2 the cheese, 1/2 the bacon bits, 1/2 the green onions, the cooked red onions and garlic, cayenne, paprika, salt & pepper, and sour cream. Mix thoroughly.

Strain potatoes and place in 9x13 pan. Add sour cream mixture & fold together with potatoes. Try not to break up the potatoes. Top with remaining cheese, bacon & green onions.

Thai Chicken and Veggies (in Crock Pot)

Ingredients:

1 can (14oz.) coconut milk
1/4 cup flour
1 Tablespoon minced garlic
1 Tablespoon Red Curry Paste (can add a little more if desired)
1 medium onion, halved & thinly sliced
2 large carrots, thinly sliced
1 medium bell pepper, quartered & sliced
2 cups frozen cut okra
2 1/2 lb. chicken

Whisk coconut milk, flour & curry paste in slow cooker until smooth. Whisk in garlic and salt. Add chicken, onion and carrots; stir to mix. Scatter bell pepper over top.

Cover & cook on low 6-8 hours until chicken and veggies are tender. Stir in okra & cook 5 minutes or until okra is crisp tender. Remove chicken and veggies to serving bowl with slotted spoon. Whisk sauce in cooker until smooth. Pour over chicken & veggies. Serve over rice.

Hot & Cheesy Chicken Casserole

Ingredients:
3 cups cubed, cooked chicken
14 oz. frozen broccoli
2 cups cooked rice
1 1/2 cup frozen mixed veggies (peas/carrots/corn etc.)
1 can Cream of Chicken soup
1 can Fiesta Nacho Cheese soup
1 can Rotel
1/2 cup milk
1/2 teaspoon crushed red pepper
1 cup shredded cheese (any variety)
1 cup crushed Ritz crackers

Preheat oven to 350 degrees.

Place chicken in the bottom of a 9x13 baking dish.

In large bowl, combine frozen broccoli, cooked rice & frozen mixed veggies. Spread over chicken. In large bowl, combine soups, Rotel, milk & crushed red pepper. Stir in half of the shredded cheese. Pour over veggies in dish. Sprinkle crushed Ritz over top & then top with remaining cheese.

Bake uncovered 35-40 minutes.

Salsa Chicken & Rice Casserole

Ingredients:
1 1/3 cups uncooked white rice
2 2/3 cups water
4 boneless, skinless chicken breasts
4 cups Mexican Blend shredded cheese
1 can (10.75 oz.) condensed cream of chicken soup
1 can (10.75 oz.) condensed cream of mushroom soup
1 red onion, chopped
1 1/2 cups salsa
Sliced jalapenos


Cook rice according to directions. I put some of the jalapeno juice in the water to help flavor the rice. Boil the chicken until done. I also add jalapeno juice to this water. Once done, remove from water & as soon as it is cool enough, cut into bite-sized pieces.

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.

In medium bowl combine 2/3 of the cheese, cream of chicken soup, cream of mushroom soup, onion, salsa, rice & chicken. Place mixture in baking dish. Top with remaining cheese & layer jalapenos across top.

Bake in preheated oven about 40 minutes or until bubbly.

Cajun Chicken Pasta

Ingredients:
1 package of pasta whatever shape you like
2 boneless, skinless chicken breast cut into bite sized pieces
2+ teaspoons of Tony Chachere’s Creole Seasoning
2 Tablespoons butter or margarine
2 bell peppers of whatever color you can find
1 red onion, diced
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese



Cook pasta until al dente: drain. I sprinkle some Tony Chachere’s in the water to add a little flavor to the pasta as it cooks. Place chicken pieces in a plastic bag with 2 teaspoons of Tony Chachere’s . Shake to coat. In large skillet over medium heat, sauté the chicken in the butter until cooked through. Add bell pepper, & onion. Sauté & stir about 3 minutes or until cooked to desired doneness. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder & ground black pepper (I usually add a little more Tony Chachere’s to this as well). Heat through. Toss sauce with pasta and sprinkle with Parmesan cheese.