Monday, December 22, 2014

Chicken Cordon Bleu Casserole



Chicken Cordon Bleu Casserole


Ingredients

  • 3 Skinless, boneless chicken breast
  • 1 Can cream of mushroom soup
  • 1/4 C. water
  • 2- Cups stuffing mix or homemade croutons
  • 6 large slices of ham
  • 6 slices swiss cheese
  • 1/4 C butter
  • season salt to taste

Directions

  • Mix soup and water together and add to stuffing mix; set aside. Melt butter, pour into 9"x9" pan. Cut chicken breasts in half. Layer chicken, then ham; season salt to taste.Cover with cheese slices. Layer soup mixture over all. Bake covered 1-1/4 hours then uncovered for 15 minutes at 325 degrees. Remove from oven and let cool 5-10 minutes to set.

 

Amy's Notes:

In my oven it was only in 45 mins-an hour.

Monday, December 15, 2014

Cheesy Chicken & Tater Casserole

Yes another Chicken and Potato casserole, this one is just as yummy!!


Cheesy Chicken & Tater Casserole


Ingredients-Serves 4-6

  • 1-Can (10 3/4 oz) Condensed Cream of chicken Soup
  • 1-Cup of sour cream
  • 2-Cups shredded cheddar cheese or Colby Jack
  • 1/2 Cup milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1-Package (28 oz) hash brown potatoes with onions and peppers, thawed
  • 1/4 teaspoon salt
  • 3 Cups shredded chicken
  • 4-Slices bacon, Cooked and crumbled
  • 2-Tablespoons chopped chives or green onions

Directions

  • Heat oven to 375. Grease a 9x13 baking dish.
  • Stir the soup, sour cream, 1 cup cheese, milk, garlic powder, and black pepper in a medium bowl.
  • Spread potatoes in baking dish. Season with salt and pepper. Top with the chicken and then spread the soup mixture over the chicken. Cover the baking dish and bake for 40 minutes or until the taters are tender and the mixture is hot and bubbly. Uncover and sprinkle the remaining cheese and bacon. Bake uncovered for 5 additional minutes or until the cheese is melted. Sprinkle with chives before serving.

 

Amy's Notes:

I used plain hash browns, I chunked the chicken rather then shred and I also used "real" bacon bits.

Monday, December 8, 2014

Bone Broth

SAVE YOUR TURKEY CARCASS after the holidays (or any bones for that matter) and make bone broth with them. Its very yummy and much better for you. this is the first year i made it and its super easy. I will definitely be making this every time i have left over bones. Many reasons to do this is it taste so good, its healthier for you and its much cheaper then buying broth.... its FREE!!!




Bone Broth


Ingredients


  • Bones- (Turkey, Chicken, Ham or Beef)
  • 2-Carrots
  • 1-2 Onions (with skin on)
  • 3-4 Cloves of Garlic (smashed or chopped)
  • 4- Stalks of Celery 
  • 2-Bay Leaves
  • Parsley (optional)
  • 2-4 TBSP Apple Cider Vinegar (Larger crock-pots use the higher amount) 

Directions

  • After you have picked the meat off the bones SAVE THEM and put them in a crock-pot then chunk up the remaining ingredients above and add to the bones. Fill the crock-pot with water and turn on low. Let it simmer for 24-30 hours.
Let it cool and then strain. I filled small jelly jars with the broth (about the same size as a can of store bought broth) and freeze. Very yummy and much healthier for you.



 

Amy's Notes:

Check out the health benefits to bone broth if you get a chance.

Monday, December 1, 2014

Cheesy Chicken Tater Tot Casserole-Crockpot Meal


Cheesy Chicken Tater Tot Casserole-Crockpot Meal


Ingredients

  • 1 (32 oz.) bag frozen tater tots
  • 1 (3 oz.)bag bacon pieces
  • 1 pound boneless, skinless chicken breasts, diced
  • 2 cups shredded cheddar cheese 
  • 3/4 cup milk 
  • salt & pepper, to taste 

Directions

  • Spray slow cooker with nonstick cooking spray. Layer half of the frozen tater tots on the bottom of the slow cooker, sprinkle with 1/3 of the bacon pieces, Next top with 1/3 if the shredded cheese. Add diced chicken on top. Season with salt and pepper. Now add 1/3 of the bacon pieces and another 1/3 of the shredded cheese. Put the rest of the tater tots on top. Finish with the remaining 1/3 cheddar cheese and bacon. Pour 3/4 cup of milk all over top.
  • Cover and cook on low for about 4-6 hours or until chicken is cooked through.

Amy's Notes:

I actually made this in the oven, in a 9x13 pan. grease the pan and layer as above then cover and bake for about an hour to an hour and a half at 350 degrees. (Next time i do this i will cook the chicken on the stove first to save some baking time.
-Another option suggested to me for this dish was instead of the milk use 2 cans of Campbell Broccoli cheddar soup mixed with 2 cups of water.