a little of each

A family's cookbook

King Ranch Chicken Casserole April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:01 pm
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Ingredients

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

2 tsp vegetable oil

2 cups chicken, cooked

1 (10 ¾ oz) can cream of mushroom soup, condensed

1 (10 ¾ oz) can cream of chicken soup, condensed

1 (4 ½ oz) can chopped green chiles, undrained

1 (10 oz) can diced tomatoes and green chiles, undrained

1 tsp chile powder

¼ tsp pepper

12 6-inch corn tortillas

3 cups Monterey Jack cheese, cheddar cheese, shredded

 

Directions

Heat the vegetable oil in a large pan and add the first three ingredients. Sauté over medium high heat, then stir in chicken and next six ingredients. Tear corn tortillas into pieces, layer one-third in a lightly greased 13 x 9 baking dish. Top with one-third of the chicken mixture and one-third of the cheese. Repeat layers twice. Cover and bake at 350 degrees for 25 minutes. Uncover and bake five more minutes or until bubbly.

Recommendation:  serve with sautéed zucchini. You can freeze unbaked casserole for up to one month. Thaw it in the refrigerator the night before baking.

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Chicken Cacciatore

Filed under: Main Dishes — alittlemoreofeach @ 7:59 pm
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Ingredients and Directions

Sauce: Saute 1 chopped onion and 2 cloves chopped garlic in 3 Tbl olive oil.  Add 1 (16 oz) can peeled, chopped tomatoes.  Add 1 tsp basil, 1 tsp oregano, 1 tsp sugar, 1 Tbl parsley and a little salt and pepper.  Cook for 30 minutes.

 

Flour either skinned chicken breasts or thighs, and brown them in ¼ cup oil.  Drain on paper towels.  Sauté one small sliced onion and ½ cup fresh sliced mushrooms.  Add sauce and ½ cup dry sherry. Place chicken in a shallow baking pan in one layer.  Cover with sauce.  Bake at 350 degrees for 45-50 minutes or until tender.

 

Veal or Chicken in Wine

Filed under: Main Dishes — alittlemoreofeach @ 7:58 pm
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Ingredients

2 cans of mushrooms

¼ cup oil

3 lbs veal or chicken, cubed

2 cans cream of mushroom soup

1 cup white wine, separated

½ cup onion, chopped

1 tsp oregano

1 cup sour cream

 

Directions

Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to make one cup. Saute meat in oil. Stir in reserved mushroom liquid, soup, ½ cup wine, onions and oregano and bring to a boil. Cover and simmer for 1 ¼ hours. Add mushrooms, sour cream and remaining ½ cup wine. Heat and serve over rice.

 

Creamy Baked Chicken Breasts

Filed under: Main Dishes — alittlemoreofeach @ 7:57 pm
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Ingredients

 

4 whole chicken breasts, boned

8 slices swiss cheese

1 can cream of chicken condensed soup

¼ cup dry white wine

1 cup herb seasoned stuffing mix, crushed

1 cup butter, melted

 

Directions

Arrange chicken in a lightly greased 9” x 13” baking dish. Top with the cheese. Combine soup and wine, stirring well; spoon over the chicken, then sprinkle with stuffing. Drizzle with butter. Bake at 350 degrees for 45 to 55 minutes

 

Sherry Chicken with Rice

Filed under: Main Dishes — alittlemoreofeach @ 7:56 pm
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Ingredients

6 chicken breasts

paprika, salt and pepper to taste

½ cup butter

1 can cream of mushroom soup

½ lb mushrooms, sliced

½ cup onion, chopped

¼ cup sherry

¼ tsp dried basil

¼ tsp dried rosemary

 

Directions

Rinse chicken breasts and pat dry. Place in a baking dish. Sprinkle with paprika, salt and pepper. Melt butter in pan and stir in remaining ingredients. Pour over chicken. Bake at 350 degrees for one hour. Serve chicken and sauce over cooked rice.

 

 

Chicken Enchiladas

Filed under: Main Dishes — alittlemoreofeach @ 7:55 pm
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photo (3)

Ingredients

3 cups chicken, cooked and chopped

2 cups Monterey jack cheese, shredded

½ cup sour cream

1 (4 ½ oz) can green chiles, chopped

1/3 cup fresh cilantro, chopped

8 flour tortillas

8 oz sour cream

8 oz green taco sauce

 

Directions

Stir together the first five ingredients. Spoon chicken mixture evenly over tortillas and roll up. Arrange in a lightly greased 13 x 9 baking dish. Coat tortillas with vegetable cooking spray. Bake at 350 degrees for 35 to 40 minutes or until golden brown. Stir together sour cream and taco sauce in a bowl. Spoon sour cream mixture over hot enchiladas. Sprinkle with desired toppings: fresh cilantro; fresh chopped tomato, avocado, green onion.

 

Chicken and Yellow Rice April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 10:25 pm
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Ingredients

1 whole chicken

1 cup extra-virgin olive oil

1/2 cup onion, diced

2 cloves garlic, crushed

6 oz tomatoes

1 ½ quarts water

1 bay leaf

2 tsp salt

1 pound rice

saffron, pinch

1 green pepper, chopped

 

Directions

Cut chicken into quarters and fry in oil over medium heat. Add onion and garlic. Cook until done. Add tomatoes and water. Boil five minutes. Add bay leaf, salt, rice, saffron and green pepper. Stir thoroughly. Put mixture into large covered casserole. Bake at 350 degrees for 30 minutes. Remove the bay leaf before serving.