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.

Chicken Schnitzel with White Wine Sauce

Chicken SchnitzelMy neighborhood Albertsons sells thinly cut chicken breasts, so what better reason to experiment with some new recipes? The possibilities are endless.

Enjoy,

GM

CHICKEN SCHNITZEL WITH WHITE WINE SAUCE

  • 3 or 4 boneless chicken breasts
  • 1/2 cup flour
  • 2 large eggs
  • 2 tablespoons water
  • 1/2 cup plain bread crumbs
  • 1/4 cup cooking oil
  • 2 tablespoons butter
  • 1 tablespoon pan drippings
  • 1 teaspoon Worcestershire sauce
  • 1 8 ounce package sliced mushrooms
  • 1/4 cup white cooking wine
  • 3/4 cup chicken broth
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • pinch of parsley

Wash chicken thoroughly and pound with a mallet until approximately 1/4 inch thick. Wash mushrooms and set aside to drain. Place flour and bread crumbs in pie plates or shallow dishes. Beat eggs in a third shallow dish, adding water to create an egg wash. Heat oil in a skillet or frying pan. Roll chicken in flour, dunk in egg wash, and roll in bread crumbs until completely covered. Place in hot oil and cook on both sides until golden brown. Remove from oil and drain on a paper towel.

Place butter in a saute pan and melt over medium heat. Add  pan drippings from the chicken and Worcestershire sauce. Once butter has melted add mushrooms and saute. Add cooking wine, chicken broth and seasonings. Bring to boil, cover, and simmer on low for about 5 minutes. Place chicken on plates and serve with mushroom sauce over the top. Goes well with cooked noodles.