Tuesday, July 16, 2019

Chicken Spinach Bake

2 to 3 large boneless skinless chicken breasts, cut in half lengthwise and then into 4 pieces each to form thinner cutlets
2 Tablespoons olive oil, divided
1-2 tsp. Garlic & Herb Seasoning or Italian seasonings (your choice of seasonings)
6 ounces cream cheese, softened
1 bag (1 lb.) cut spinach leaves, frozen
1 cup shredded Mozzarella cheese or Italian Blend

Preheat oven to 350 degrees.  Spray 9 x 13 inch glass baking dish with cooking spray.  Sprinkle chicken pieces with seasoning.  Heat oil in non-stick frying pan.  Saute chicken on both sides.  Layer chicken evenly in baking dish.  Add cream cheese over all the tops of chicken.  

In the pan used for the chicken, add the spinach.  Cook until thawed and you aren't seeing any water in the pan.  Place evenly over the cream cheese.  

Top with cheese.  

Bake 25-30 minutes or until chicken is cooked thoroughly.  Serves 6

Comment:  The 2 food testers that I took this dish to loved it.  One took a bite when I 1st took it to her while it was still hot and couldn't quit eating.  The other ate her dish for dinner and loved it too.  I was worried about it being dry but I assume there was still some water in the spinach that didn't cook out and maybe the cream cheese added some too.  It wasn't dry at all.  Just delicious.

Friday, June 7, 2019

Chicken, Broccoli, and Wild Rice Casserole

Top of Form

Total Time 45 min
Prep 15 min. Cooking 30 min.
Servings 9 (1 cup each)

12 ounces boneless, skinless chicken breast
1/4 teaspoon sea salt
3/4 teaspoon freshly cracked black pepper, divided
2 tablespoons olive oil, divided
1/2 medium yellow onion, diced
2 cloves garlic, minced
3 cups frozen broccoli florets
1 tablespoon whole wheat flour or all-purpose flour
1 1/2 cups skim milk
3/4 cups sharp cheddar cheese, freshly grated, divided
2 cups cooked whole grain wild rice blend
Cooking spray
1/4 cup whole wheat panko breadcrumbs

Heat oven to 350F. Cut chicken into 1/2-inch cubes. Season with salt and 1/4 teaspoon pepper.
In a large skillet, heat 1/2 tablespoon of the oil over medium heat. Add chicken and cook, stirring, until chicken is cooked through. Remove chicken to a large bowl.

In the same skillet, heat another 1/2 tablespoon of oil. Add garlic, onion, and broccoli. Cook, stirring until onion is soft and broccoli is bright green. Pour into bowl with chicken.

Turn heat to low and add the remaining tablespoon of oil to the skillet. Sprinkle flour over oil and whisk to make a paste. Slowly add milk, whisking to combine. Stir in cheese and remaining 1/2 teaspoon of black pepper. Remove from heat.

Add rice to chicken and broccoli in the large bowl. Stir to combine. Gently stir in cheese sauce.
Spray a 9x9-inch baking dish with cooking spray. Spread rice mixture into baking dish. Sprinkle with remaining 1/4 cup of cheese and breadcrumbs.

Bake 15 to 20 minutes, or until cheese is melted and casserole is bubbly. Remove from the oven and serve hot

Comments:  I found this dish on-line and had to give it a try.  The only changes I made were to use a whole medium onion chopped and a frozen package of chopped broccoli, thawed.  My purpose of making this was to take it to a neighbor who's mother was in the hospital.  Well, it made quite a bit so I divided it into 3 casserole dishes.  One medium size and 2 smaller.  I have gotten nothing but raves about this dish from my neighbor, who is also a food tester and another food tester that was lucky enough to enjoy this dish.  It does take some time, but it's worth every minute.

I used a Wild Rice that I've never tried before in this dish.  Its Lundberg Wild Blend Rice.  It contains - Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Wehani, Red Rice, and Black Rice.  I found this at Walmart and you can bet I'll be buying it again.  

Friday, April 5, 2019

Ritzy Chicken Casserole

2 sleeves Ritz crackers
1 can Cream of Chicken or Mushroom soup
1 cup sour cream
¾ cup chicken broth
Chopped chicken
4 oz melted butter
2 med. Red potatoes sliced thin.
½ - ¾  cup shredded cheese (to taste)

Crumble one sleeve of Ritz crackers in the bottom of a 2 ½ quart casserole dish.  Drizzle half of the melted butter over crackers.  Layer potato slices over crackers.  Mix chicken with soup, sour cream, broth and rice.  Pour over potatoes.  Top with cheese.  Crush the other sleeve of crackers over mixture.  Drizzle with remaining butter. Cover with foil and place a bread pan over the foil to hold in heat, allowing the potatoes to bake.  Bake at 350 degrees for 30-40 minutes.  Serves 6-8 

Saturday, October 20, 2018


1 lb skinless, boneless chicken breasts (sliced into strips)
1 16 oz bag fresh broccoli florets
1 cup quinoa (uncooked and rinsed)
1 cup 2% milk
3 cups fat free chicken broth
1/2 cup whole wheat flour
1/2 cup reduced fat shredded mozzarella cheese
2 tsp poultry seasoning
Salt & pepper to taste

Preheat oven to 400 degrees. Generously mist a 9 x 13 baking dish with nonfat cooking spray.
Place a medium sized saucepan over medium high heat, and pour in 2 cups of the broth and 1/2 cup milk. Bring to a boil, then whisk in the flour, poultry seasoning and remaining 1/2 cup milk. Whisk well until the sauce is creamy and smooth. Season with salt and pepper as desired. Pour into a large bowl.  To the large bowl of sauce, add remaining 1 cup broth and quinoa, and mix well.

Place broccoli florets evenly into baking dish, pour quinoa and sauce mixture over the broccoli.
Season chicken strips with salt and pepper and lay them evenly over top of the casserole.
Cover with foil, and bake for about 30 minutes. Remove from oven and stir around a bit.
Return to oven, uncovered this time, and bake for another 10-12 minutes or until chicken is golden brown, and quinoa grains are cooked and tender.

Remove from oven and top with the mozzarella cheese. Bake for another 5 minutes or until the cheese is melted and bubbly. Let cool for 5 minutes before serving.  Makes 6 servings – 1 cup each

Comment:  I made this using cooked chicken and it worked great.  The combined flavors of the chicken, broccoli and quinoa are simply delicious.  The 2 food testers that were fortunate enough to try this both loved it.  It does make a lot and I had enough left over for the next day and it was even better reheated.  The flavors had blended and I enjoyed it even more.  I did use colby cheese instead of the mozzarella but that was the only change I made.

Tuesday, October 2, 2018

Broccoli/Cauliflower Chicken Casserole

1 lb. boneless skinless chicken breasts - cooked, cut into bite-size pieces
1 cup broccoli florets
1 cup cauliflower florets
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup plus 2 Tbsp. water
1-1/2 cups instant brown rice, uncooked
1 cup shredded cheese

Preheat oven to 350 degrees.  In a large bowl combine all ingredients except the cheese.  Pour into casserole dish.  Cover with foil and bake 45-50 minutes or until rice is done.  Cover with cheese and cook another 5 minutes or until cheese has melted.  Serves 6-8

Comment:  This recipe started out using broccoli only but I had some cauliflower that needed to be used so I combined the 2.  It was also cooked on top of the stove but I decided to make mine in the oven which actually took longer due to the rice.  I also added the can of cream of chicken soup to make it creamer.  This turned out so good.  The 2 'food testers' that tried it simply wanted more.

Sunday, September 9, 2018

Chicken & Dumpling Casserole

1/2 cup butter 1 stick
1 cup small onion chopped
2 ribs celery chopped
3 cups cooked shredded chicken
1 cup Self-Rising Flour
1 cup milk 2% or higher
2 cups chicken broth
1 10.75 oz can cream of chicken soup undiluted
salt and pepper to taste

Preheat oven to 350F degrees.
Spray a 9 x 13 baking dish with nonstick cooking spray.
In a small skillet over medium heat, melt the butter and add chopped onion and celery.
Cook for about 8-10 minutes (until veggies are soft).
Pour the butter and veggie mixture into your prepared baking dish.
Add the chicken in a layer on top of the vegetables.
In a small bowl, combine self-rising flour with milk.
Pour this mixture over chicken (do not stir mixture).
In another small bowl combine the chicken broth with the cream of chicken soup.
Season this with a bit of salt & pepper (optional).
Pour this mixture over the chicken.
Do not mix the layers.
Then bake for about 40-45 minutes or until the casserole is set.

Comment:  This is one of the best recipes I've found in a long time!    The only changes I made was to use rotisserie chicken that was garlic seasoned and I used only 1 cup of chicken broth instead of 2 which turned out perfect.  This is moist, tender, but mostly simply delicious.  This will be a dish I make quite often.  P.S. - add a small can of drained English peas or peas and carrots before adding the chicken layer for a chicken pot pie!

Monday, August 6, 2018

Tater Tot Chicken Pot Pie

2 cups cooked cubed chicken
2 cups mixed veggies corn, carrots, peas and green beans
10 1/2 oz can cream of chicken soup
1/4 cup milk
1 tsp minced onions
1/2 tsp thyme
1/2 tsp fresh ground black pepper
40-45 frozen tater tot crowns

Add the chicken, veggies, soup, milk, onion, thyme, and pepper to a 10” round pie dish. Stir until combined. Spread out evenly. Cover with tater tots. Bake at 425° for 25-30 minutes, until the tater tots are golden and the chicken pot pie filling is hot and bubbling.

Comments:  I saw a version of this while visiting my friend at the nursing home and she expressed how much she wished she could make it because it looks so good.  Well, that was all it took for me to find a recipe so I could make and take it to her the next Sunday.  The recipe above is from The Gunny Sack.  It looked easy and sounded delicious.  The only changes I made was to the veggies.  She has problems with corn so I bought a small can of peas and carrots and used them (drained).  My friend loved it and ask if I would make it for again in the near future.  I shared with one of my food testers and she couldn’t get over how something so simple could be so tasty.  This is a keeper.