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Ingredients:

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts  – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1  stick melted butter
1 tablespoon poppy seeds

SAUCE:
1/3 cup Butter- melted
1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water
1/3 cup Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

Directions:

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

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Im not able to copy and paste this recipe for some reason,but here’s the link:

http://www.oceanspray.com/Recipes/Corporate/Main-Courses/Cranberry-Roast-Chicken-and-Sweet-Potatoes.aspx

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Quick Chicken in a Roll

6 oz cream cheese

4 TBL melted margerine

4 cups cooked chicken, shredded or cut

1/2 tsp salt

1/4 tsp pepper

2 (8 oz) crescent rolls

4 TBL milk

2 TBL minced onion

Preheat oven to 350

Blend cream cheese and margerine.  Add chicke, salt, pepper, milk, and onion.

Separate crescent rolls into 8 RECTANGLES (put 2 crescent rolls together to make each one – it’s like geometry!) 🙂

Put 1/2 cup chicken mixture in center of each rectangle

Pull up corners of dough and twist slightly so that all four corners touch in the middle.

Seal the edges.

Bake 20-25 minutes on ungreased cookie sheet.

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Chicken Spaghetti

2 lbs of chicken breasts (boiled) or you can use a rotisseries chicken – shred chicken

1 lb spaghetti (cooked and drained)

1 onion

l lb mushrooms (chopped)

1 can Rotel

1 can Cream of chicken soup

1 can Cream of Mushroom soup

1 lb Velvetta

Mix all ingredients together in a baking dish.

 

Top with shredded cheddar cheese.

Bake about 10 minutes – or until hot – once it is defrosted.

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Chicken Rolls?

Any word on how to cook the chicken rolls? I figured just bake them until they’re golden… but thought I’d see what you ladies thought.

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Poppyseed Chicken Casserole (also known the McCoy home as “Nathan’s Favorite Casserole”)
This one will make two 8×8 pans or one 9×13 dish.
1.5 – 2 c. shredded chicken
1 lg. tub sour cream
2 cans cream of chicken soup
2 sleeves of ritz crackers
1 stick of butter
3ish tablespoons of poppyseeds
Cook and shred chicken. Mix chicken with soups and sour cream. Spread part of mixture in pan, crush one sleeve of crackers and pour over chicken. Melt butter and drizzle half over crackers and sprinkle with poppyseeds. Repeat with remaining chicken and crackers. Bake at 350º or until heated through, about 20 minutes.

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4 Breasts of chicken
1 package of Hidden Valley Ranch dressing packets
1 c. milk
1 c. mayonnaise
2 Tbsp dried minced garlic

To simplify this recipe and make it more frugal simply use one bottle your favorite FREE Ranch Dressing from your stockpile and add 2 T of minced garlic. It is easy and FABULESS!

TO FREEZE
In gallon-sized baggie combine ingredients, except chicken. In separate, small bag, place approx. ½ c. of mixture. Place chicken in remaining mixture in gallon-sized bag and place small bag inside.

TO PREPARE AFTER FREEZING
Thaw large bag enough to get small bag out and place small bag in fridge, while allowing chicken to continue to thaw. Grill or broil chicken. In last few minutes of grilling chicken, baste chicken breasts with mixture from small bag

http://fabulesslyfrugal.com/2009/03/fabuless-freezer-cooking-garlic-ranch.html

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