I found this recipe a long time ago. It is really simple and my family really enjoys it.
Chicken and Cheese Rice Bake
2 cans (26 oz.) Campbell's® Condensed Cream of Chicken Soup
3 cups water
1 cup shredded cheddar cheese
2 cups uncooked brown rice (for white rice, cook about 1 hour less and use 1 cup less water)
Frozen chicken breasts to fit in the pan (we use 3)
Paprika
Ground black pepper
Directions:
MIX soup, water, cheese and rice in a 9 x 13 baking dish. Top with chicken. Sprinkle chicken with paprika and pepper. Cover with foil.
BAKE at 375°F. for 1 hr. Remove foil and bake for another 45 minutes to an hour uncovered or until done. Stir rice before serving.
Link to original recipe at Campbells Soup website.
Thursday, June 18, 2009
Tuesday, June 16, 2009
Chicken Enchiladas with Tomatillo Sauce
We found this recipe in our Mexican cookbook. Scott and I both really like this sauce. It isn't too hard to make and tastes really great. It reminds me of Chuy's tomatillo sauce for those of you who have had it. We love it!
Chicken Enchiladas with Tomatillo Sauce
The Sauce
2 cans (13 oz.) tomatillos, drained (you can use about 11 fresh tomatillos...just boil until tender then drain)
Fresh hot green chiles to taste (roughly 3 chiles Serrano or 2 chiles jalapenos)...you can adjust the number to adjust the heat of the sauce...removing the seeds and veins also helps reduce the heat if you desire
5 or 6 sprigs fresh cilantro
1 small onion
1 large clove garlic
1 tablespoon vegetable oil
2 cups any poultry or meat broth (depending on how the sauce is to be used)
Salt, about 1/2 teaspoon (depending on the saltiness of the broth)
1. Drain canned tomatillos. Place the tomatillos and chiles in a blender, along with the cilantro, onion and garlic; stir well. Process until smooth, but still retaining a little texture.
2. Heat the vegetable oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4 or 5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.
The Enchiladas
~3 cups cooked chicken, chopped or shredded
~1 cup grated cheese (cheddar or whatever you like)
1/4 cup sour cream
1 tablespoon finely chopped onion (if desired)
12 corn tortillas
1/3 cup feta cheese
1. Stir together the chicken, grated cheese, and sour cream to make the enchilada filling; set aside.
2. Warm the tortillas.
3. Preheat the oven to 350 degrees. Lay a tortilla in the sauce, flip it over, add some filling across the center and roll it up. Transfer to the baking dish, then continue filling and rolling the rest of the tortillas. Pour the remaining sauce over the enchiladas, being careful to cover the ends. Add the feta to the top and any additional grated cheese you like.
4. Immediately cover the dish with foil and bake just long enough to heat through, about 10 minutes.
Chicken Enchiladas with Tomatillo Sauce
The Sauce
2 cans (13 oz.) tomatillos, drained (you can use about 11 fresh tomatillos...just boil until tender then drain)
Fresh hot green chiles to taste (roughly 3 chiles Serrano or 2 chiles jalapenos)...you can adjust the number to adjust the heat of the sauce...removing the seeds and veins also helps reduce the heat if you desire
5 or 6 sprigs fresh cilantro
1 small onion
1 large clove garlic
1 tablespoon vegetable oil
2 cups any poultry or meat broth (depending on how the sauce is to be used)
Salt, about 1/2 teaspoon (depending on the saltiness of the broth)
1. Drain canned tomatillos. Place the tomatillos and chiles in a blender, along with the cilantro, onion and garlic; stir well. Process until smooth, but still retaining a little texture.
2. Heat the vegetable oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4 or 5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.
The Enchiladas
~3 cups cooked chicken, chopped or shredded
~1 cup grated cheese (cheddar or whatever you like)
1/4 cup sour cream
1 tablespoon finely chopped onion (if desired)
12 corn tortillas
1/3 cup feta cheese
1. Stir together the chicken, grated cheese, and sour cream to make the enchilada filling; set aside.
2. Warm the tortillas.
3. Preheat the oven to 350 degrees. Lay a tortilla in the sauce, flip it over, add some filling across the center and roll it up. Transfer to the baking dish, then continue filling and rolling the rest of the tortillas. Pour the remaining sauce over the enchiladas, being careful to cover the ends. Add the feta to the top and any additional grated cheese you like.
4. Immediately cover the dish with foil and bake just long enough to heat through, about 10 minutes.
Thursday, June 11, 2009
Mexican Delight
This is a dish that we have had at Ruth's house. It is out of the Beary Special Cookbook. It is a variation of Taco Salads. The meat has a sweetness to it. We enjoy having it.
Mexican Delight
1 pound ground beef
1 onion, chopped
1 can tomato sauce
1 can tomato paste
3 cups water
3 tablespoons sugar
¼ teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon oregano
1 teaspoon cumin seed
1 cup cooked rice
1 large bag Fritos (tortilla chips work as well)
Grated cheese
Chopped tomatoes
Chopped lettuce
Sliced avocados (we have guacamole instead)
Sliced olives
Sour cream
Brown ground beef and onion. Add tomato sauce, tomato paste, water, and spices; simmer for 40 minutes. Add rice. Serve meat sauce over Fritos. Top with remaining ingredients as desired.
Mexican Delight
1 pound ground beef
1 onion, chopped
1 can tomato sauce
1 can tomato paste
3 cups water
3 tablespoons sugar
¼ teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon oregano
1 teaspoon cumin seed
1 cup cooked rice
1 large bag Fritos (tortilla chips work as well)
Grated cheese
Chopped tomatoes
Chopped lettuce
Sliced avocados (we have guacamole instead)
Sliced olives
Sour cream
Brown ground beef and onion. Add tomato sauce, tomato paste, water, and spices; simmer for 40 minutes. Add rice. Serve meat sauce over Fritos. Top with remaining ingredients as desired.
Wednesday, June 10, 2009
Roasted Potato Wedges
These are really good and not hard to make. I like them better than fries because you know what is in them.
Roasted Potato Wedges
Potatoes (number and variety of your choosing, russets work well)
1/4 cup olive oil (approximately)
Salt
Fresh herbs
Preheat oven to 450 degrees.
Wash potatoes.
Cut potatoes into wedges.
Toss with oil, butter, salt, pepper, and whatever else you’d like: garlic, balsamic, spices, etc. .
Roast for 15 minutes.
Shake around. Stir.
Roast for another 20 minutes. Check ‘em. Keep cookin’ ‘em.
Take ‘em out. Check the seasoning. Add more if necessary.
Sprinkle with herbs.
Serve immediately.
Original Recipe from Pioneer Woman.
Roasted Potato Wedges
Potatoes (number and variety of your choosing, russets work well)
1/4 cup olive oil (approximately)
Salt
Fresh herbs
Preheat oven to 450 degrees.
Wash potatoes.
Cut potatoes into wedges.
Toss with oil, butter, salt, pepper, and whatever else you’d like: garlic, balsamic, spices, etc. .
Roast for 15 minutes.
Shake around. Stir.
Roast for another 20 minutes. Check ‘em. Keep cookin’ ‘em.
Take ‘em out. Check the seasoning. Add more if necessary.
Sprinkle with herbs.
Serve immediately.
Original Recipe from Pioneer Woman.
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