Chicken Enchilada Casserole

My mother gave me this recipe many years ago. She acquired it after my father retired and they joined an Airstream Club. Potluck dinners were common practice at their Airstream rallies, and, living in Arizona, it soon became a family favorite. Over the years I too have taken it to many a potluck, where it’s always gone over well, and sometimes I’ll fix it at home just because I like it. It’s quick, easy to prepare and delicious.

 

CHICKEN ENCHILADA CASSEROLE

  • 4 to 6 chicken breasts, cooked and chopped*
  • 1 bag restaurant style tortilla chips
  • 1 small can diced green chilies
  • 1  cup corn
  • I can black beans
  • 2 cans cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 cup chicken broth or water
  • 2 cups cheddar or Mexican blend cheese
  • breadcrumbs (optional)

Generously coat a 9 x 13 inch baking dish with cooking spray. Fill bottom of the pan with broken tortilla chips — about 1/4 inch thick. Add chopped chicken breasts, green chilies, corn and black beans. Blend soups together with chicken broth in a medium sized mixing bowl and pour over top. (If a thinner sauce is desired add more liquid.) Cover top layer with cheese and add bread crumbs, if desired. Bake at 350° for 35 to 45 minutes or until sauce is bubbling and cheese is melted and slightly browned.

Variations: For those who like it hot — use jalapeno or chipotle peppers instead of green chili peppers.

*2 cans chicken – 9.75 oz size may be used instead of fresh chicken

Chicken Divan

This is one of my all time favorite recipes.

I’m not a big fan of frozen dinners, but I do recall, back when I was in high school, my mother used to buy Stouffer’s Chicken Divan, and it was really good. In fact, it was awesome. I don’t know if they still make it or not, but I’ve tweaked a couple of Campbell’s Soup recipes to come up with my own version, and I think I’ve come pretty close. It’s easy to prepare, and tasty. And, best of all, it uses ingredients most of us probably already have. Enjoy.

GM

CHICKEN DIVAN

(inspired by Campbell’s Soup recipes)

  • 2 or 3 boneless chicken breasts
  • 1 can cream of mushroom soup
  • 1/4 cup milk
  • 2 tablespoons butter (melted)
  • 1/4 teaspoon black pepper
  • 1 cup fresh or frozen broccoli (thawed)
  • 2 cups cooked noodles
  • 1/2 cup grated cheddar cheese or cheddar cheese blend
  • 1 small can fresh mushrooms (optional)
  • 2 to 3 tablespoons bread crumbs

Chop broccoli, (if using fresh), and prepare noodles according to package directions. Clean chicken breasts thoroughly and cut into small cubes. Saute in a skillet until they are cooked all the way through. Remove from heat.

In a 2-quart casserole dish stir milk, melted butter, and cream of mushroom soup. Add pepper and canned mushrooms, if desired. Add broccoli, cooked noodles and cooked chicken, mix well. Top with generous layer of grated cheddar cheese and breadcrumbs. Bake in 350°oven for 25 to 30 minutes, or until top layer is brown and sauce is bubbling.

Quick and Easy Chicken and Dumplings

Sometimes this thing called life happens, and you just don’t have time to cook. This recipe is perfect for those occasions as it’s quick, easy and delicious. It’s inspired by a Campbell’s soup recipe, but I’ve added my own personal touches.

Enjoy.

GM

QUICK AND EASY CHICKEN AND DUMPLINGS

  • 1 can cream of potato soup
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon black pepper
  • 1 packaged frozen broccoli, cauliflower and carrots, defrosted and chopped
  • 2 – 3 chicken breasts, cut into cubes
  • 1 packaged refrigerated buttermilk biscuits

Preheat oven to 350° and defrost vegetables in the microwave. Once defrosted, chop into smaller pieces and set aside. Cut chicken breasts into small cubes, 1/2 to 1 inch in diameter, and grill in a saute pan over medium heat. While chicken is cooking blend soups, milk and seasonings in a 9 x 13 1/2 inch baking dish. Add vegetables and blend. Once the chicken is cooked all the way through add it to the soup mixture and blend. Place in oven and bake for 15 minutes

While the chicken is backing pop open the biscuits, separate, and slice each biscuit into quarters. After chicken has baked for 15 minutes remove from the oven. Carefully arrange biscuit pieces over the top of the soup and chicken mixture, and place it back in oven. Bake for an additional 15 minutes, or until the biscuits are golden brown. Serve.

Fiesta Chicken Casserole

I love to tweak recipes and create my own version of something. It’s what I do, and I know I’m not alone. A lot of you do this as well. This is a Campbell’s soup recipe that I’ve, shall we say, revised,  and played around with enough to call it my own.  It’s easy and delicious.  Enjoy.

GM

FIESTA CHICKEN CASSEROLE

  • 1 to 1 1/2 cups diced, cooked chicken breast
  • 1 1/2 cups salsa
  • 1 cup sour cream
  • 1 can black beans
  • 1 can corn
  • 1 can cream of chicken soup
  • 6 corn tortillas
  • 1 cup Mexican blend cheese

Preheat oven to 350°. Cut chicken breast into small pieces, cook until well done and place in a large baking dish. Blend salsa, sour cream, corn, beans and soup together in a large bowl. Pour over chicken in baking dish and stir. Top with corn tortillas. (Tortillas may be cut in half to cover the casserole more evenly.) Top with cheese and bake for approximately 30 to 35 minutes, or until cheese is melted and the casserole is bubbling. Makes approximately 6 to 8 servings.

Turkey and Stuffing Casserole

Post holiday leftovers are great, and just like in Rosie’s time, we don’t want them to go to waste. However, they can take up a lot of space in your refrigerator. Here’s a handy, and delicious recipe that combines your holiday leftovers into one casserole dish, saving space in the fridge.

Enjoy.

GM

TURKEY AND STUFFING CASSEROLE

  • Vegetable Cooking Spray
  • 1 can cream of mushroom soup
  • 1 1/2 cups milk, chicken broth or water
  • 1 package frozen broccoli, cauliflower and carrot combination, thawed
  • 2 cups cubed leftover turkey
  • 3 to 4 cups leftover stuffing
  • 1/4 cup leftover cranberry sauce (optional)
  • 2 tablespoons butter, melted
  • 1/4 cup breadcrumbs

Preheat oven to 400F and spray nonstick cooking spray into a 12 x 8 x 2 inch baking dish. Set aside.

Stir soup and liquid in a large mixing bowl until well blended. Add vegetables, turkey, stuffing and cranberry sauce and mix thoroughly. Pour mixture into baking dish.

Melt butter in microwave and add breadcrumbs, stirring until they are moistened. Sprinkle breadcrumbs over the top of the turkey mixture.

Bake for 20 minutes or until sauce is bubbling.

Note: If you’re short on stuffing slice bread into small cubes and add to stuffing.

Alex’s Macaroni and Cheese

maccheeseWhen I’m not in the kitchen I’m busy writing romance novels under the name, Marina Martindale. And, interestingly enough, each novel includes a scene with my characters enjoying a home cooked meal, so I include the recipe in the back of the book.

In my novel, The Deception, Alex, the leading man, is reunited with Carrie, his long-lost childhood best friend. When he comes to her apartment to prepare dinner he makes his mother’s macaroni and cheese; their favorite childhood dish.

They say art imitates life, and macaroni and cheese is one of my favorite childhood dishes too. Problem was, I had no family recipe, and, ding, ding, ding, I’d been buying the prepackaged mac and cheese dinners for years. I confess. It was a bad habit I picked up back when I was a starving college student, and it was time to break it. So I compiled different recipes, did test runs and tweaks, and soon came up with a mac and cheese recipe that was absolutely delicious. No wonder Alex and Carrie loved it. You will too.

Enjoy.

GM

ALEX’S MACARONI & CHEESE

  • 2 cups macaroni, cooked and drained
  • 2 ½  cups milk
  • 1 cup sour cream
  • 2 ½ cups grated Mexican cheese blend
  • (or 2 ½ cups cheddar)
  • ½ cup grated Parmesan cheese
  • 4 tablespoons butter, divided
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • ¼ teaspoon paprika
  • 1/3 cup breadcrumbs.

Preheat oven to 350° and cook pasta in boiling water for 8 to 10 minutes. Drain. While pasta is cooking whisk milk and sour cream together in a medium-sized mixing bowl and add seasonings. Set aside. Chop two tablespoons of butter into small pieces. Chill in refrigerator until needed. Melt remaining 2 tablespoons of butter in a small mixing bowl. Add breadcrumbs, blend thoroughly and set aside.

Layer half of the cooked and drained macaroni, butter and cheese into an 8 x 8 baking dish. Top with the remaining macaroni, butter and cheese. Pour in the milk mixture and sprinkle the breadcrumbs on top. Bake for approximately 30 to 40 minutes, or until the top is crispy and brown.

If desired, ham or sausage may be added. Low-fat milk, sour cream and cheeses may also be used.