Cilantro Lime Chicken
Cook Low for 8 hrs
Ingredients
1 1/2 pounds of chicken breast
juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped (none for Lettie)
1 can black beans, drained and rinsed (none for Julie)
1 tsp cumin
salt and pepper to taste (I didn't do this:)
Tuesday, February 19, 2013
Monday, February 18, 2013
Chicken Broccoli Casserole by Colette
1 can cream of chicken soup
1 cup chicken or turkey broth
1 8-oz package Velveeta cheese
1 package frozen broccoli (or 1 head broccoli)
2 cups cooked chicken or turkey (I used chicken for meal swap)
1 package stuffing mix
Combine soup, broth and Velveeta in saucepan, stirring occasionally, until cheese melts. Set aside.
Steam fresh broccoli or cook frozen broccoli until almost tender. Set aside.
Dice your cooked chicken (or turkey) into small pieces. Set aside.
In saucepan, prepare stuffing as directed on the box.
Place in greased casserole dish as follows: diced chicken, broccoli, cheese sauce. Top with stuffing. Bake in 350 degree oven for 20-30 minutes, until cheese bubbles and stuffing is lightly browned on top.
*For meal swap, I combined the chicken/broccoli/cheese into one bag and put the stuffing in another bag; you'll want to thaw them and then put the chicken mixture down first in your casserole dish, and then stuffing on top of the rest.
Sunday, February 17, 2013
Creamy Chicken Casserole by Julie
4 cups uncooked egg noodles
4 cups cubed cooked chicken
1 pkg (16 oz) frozen peas and carrots
2 cups milk
2 cans condensed cream of celery soup, undiluted
2 cans condensed cream of chicken soup, undiluted
1 cup chopped onion (I did not use that full amount!)
2 tbsp butter, melted
1/2 tsp salt
1/2 tsp pepper (I did not use this full amount either)
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to two greased 8-inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.
To use a frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes in microwave-safe dish, or until heated through, stirring twice. Or cover and bake casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.
4 cups cubed cooked chicken
1 pkg (16 oz) frozen peas and carrots
2 cups milk
2 cans condensed cream of celery soup, undiluted
2 cans condensed cream of chicken soup, undiluted
1 cup chopped onion (I did not use that full amount!)
2 tbsp butter, melted
1/2 tsp salt
1/2 tsp pepper (I did not use this full amount either)
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to two greased 8-inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.
To use a frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes in microwave-safe dish, or until heated through, stirring twice. Or cover and bake casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.
Thursday, February 14, 2013
Wild Rice Soup
1 box wild rice
1 large chicken breast, cooked and shredded
1 can cream potato soup
1 can cream chicken soup
1 lb. Velveeta cheese
1 pt. half and half cream
1/2 c. finely chopped onion
1/2 c. finely chopped carrot
1/2 c. finely chopped celery
1 T. butter
Cook vegetables in butter until tender. Cook and shred chicken breast. Prepare wild rice according to box directions. Mix cooked rice, cooked vegetables,and chicken into stock pot. Add other ingredients and cook over medium heat, stirring frequently.
1 large chicken breast, cooked and shredded
1 can cream potato soup
1 can cream chicken soup
1 lb. Velveeta cheese
1 pt. half and half cream
1/2 c. finely chopped onion
1/2 c. finely chopped carrot
1/2 c. finely chopped celery
1 T. butter
Cook vegetables in butter until tender. Cook and shred chicken breast. Prepare wild rice according to box directions. Mix cooked rice, cooked vegetables,and chicken into stock pot. Add other ingredients and cook over medium heat, stirring frequently.