Almond Chicken Casserole

Corn flake and almond topping sounds yummy!  I also love the combination of all the ingredients.  Water chestnuts along with the topping provides lots of crunch.  Another one of those "comfort food" chicken meals!

This recipe comes from one of my favorite recipe sources, The Taste of Home.  I still refer to my treasured collection of annual cookbooks that I've had forever.

Ingredients:

• 2 cups cubed cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 3/4 cup mayonnaise
• 2 celery ribs, chopped
• 3 hard-cooked eggs, chopped
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 can (8 ounces) water chestnuts, drained and chopped
• 1 tablespoon finely chopped onion
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup crushed cornflakes
• 2 tablespoons butter, melted
• 1/4 cup sliced almonds

Directions:

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese.

Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6-8 servings.

Originally published as Almond Chicken Casserole in Taste of Home February/March 2007, p7

Southwest Skillet Chili Mac

How awesome does this look?

I love those meals that come together in one pan.

Love the ingredients, the spices . . . we are a chili-loving family and have been looking for new chili recipes that include black beans.  My favorite way of enjoying chili is with macaroni!

Can't wait to try this recipe . . .

Ingredients: 

• 2 tbsp olive oil 
• 1 medium, finely diced red onion 
• 1/2 green pepper, finely diced  
• 3 garlic cloves, minced 
• 1 pound (500 g), ground beef 
• 1 1/2 tbsp chili powder  
• 1 tsp cumin  
• 1/4 tsp cayenne pepper  
• salt and pepper 
• 1 15 oz (400 g) can diced tomatoes, with liquid 
• 1 6 oz (140 g) can tomato paste  
• 1 1/2 cups water  
• 1/2 cup corn, canned, drained 
• 1 15 oz (400 g) can black beans, drained and rinsed 
• 1 1/2 cups macaroni, uncooked 
• 1 1/2 cups cheddar cheese, shredded 

Instructions:

Heat the oil over medium low heat and add the onions and pepper.  Cook until translucent, about 4 minutes.  Add garlic and cook for another minute or two. 

Increase the heat to medium high and add the ground beef, breaking it up well and cook until browned. 

Add chili powder, cumin, cayenne and salt and pepper and mix well. 

Stir in tomatoes, tomato paste, water, corn, beans and macaroni - mix well. 

Cover and simmer for about 15 minutes, stirring occasionally until the pasta is just tender. 

Stir in half of the cheese. 

Transfer to baking dish unless using an ovenproof skillet.

Sprinkle the rest of the cheese on top and put in the top third of your oven with the broiler on 400 F (200 C), allow the cheese to brown, then serve.  

Photo and recipe source

Spicy Hot Chicken Legs

I have always loved the taste of Spicy Chicken Wings with the blue cheese sauce, but don't really like chicken wings since they are so bony with little meat and seems to be all skin which totally grosses me out.

Chicken drumsticks are my favorite and I'm thrilled to have found this recipe! Why didn't I think of this?

Another thing I love is that this is a slow cooker recipe . . . throw in all the ingredients, turn it on and walk away!!  Cooking really doesn't get easier and the resulting aroma is an added benefit.

Please note that if you like crispier chicken, bake them in the oven at 400 degrees for the last 30 minutes.

Ingredients

• 12 chicken drumsticks 
• 1 (5 ounce) bottle hot red pepper sauce 
• 1/4 cup butter, cubed 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• salt and pepper to taste 
• 1 1/2 cups blue cheese salad dressing 

Directions

Put the chicken in a slow cooker and top with with pieces of butter.

Add the hot sauce over the chicken.

Season with garlic powder, onion powder, salt and pepper. 

Set slow cooker on high, cover and cook for 3 hours or until tender.

Serve chicken with the blue cheese dressing on the side. 

For crispier chicken, bake in a 400 degrees F oven for the final 30 minutes.

Recipe and Photo Source: Food Love RR

Cornbread Stuffing Chicken Casserole

This is comfort food at its best for me!  It doesn't get easier than the convenience of the "cream of" soups and cornbread stuffing mix for a quick and delicious meal.  This is also a very versatile recipe!

You will keep coming back to this chicken casserole over and over again . . . it is so good!   I make mine  with or without sour cream, but add one more can of my favorite type of "cream of" soup (chicken) if the sour cream is not used.

For some variation, add some steamed broccoli and substitute cream of broccoli soup for the listed soup.  Another variation for mushroom lovers would be cream of mushroom soup with fresh mushrooms.

In my opinion, the cream of celery and cream of chicken makes the best gravy, however, use what you like!  We found that using sour cream makes it even creamier.  Stove Top Stuffing Mix is what I prefer to use.

The prep work for this meal is so easy and a great recipe for a beginning cook who wants great results with little effort or cooking skills.  We used shredded precooked chicken, but it would be just as easy to pull out some frozen chicken tenderloins and quickly pan fry them before putting the casserole together.

The casserole itself is delicious with awesome creaminess, with or without sour cream.  The Captain mentioned that he loved the way the stuffing on the top made an awesome crunchy topping, while some of it blended in with the creamy mixture.  Very nice combination!

This casserole is perfect for pot luck meals!  Try it . . . you'll probably love it!

Ingredients

• Cooked chicken, cut up in bite sized pieces
•  (the equivalent of a whole chicken)
• 8 oz sour cream or another can of "Cream of" soup
• 1 can Cream of Chicken soup
• 1 can Cream of Celery soup
• 1 box cornbread stuffing, uncooked
• 1 cup chicken broth
• 1/2 stick melted butter

Directions

Preheat oven to 350.

Place chicken in the bottom of the dish (9 x 13).  

Mix the "cream of" soups and sour cream (if you choose to use the sour cream). Spread over the chicken.

Place the uncooked cornbread stuffing over the soup mixture.  Heat in the microwave . . . the broth and melted butter until butter is melted and pour over all of the casserole.

Bake uncovered at 350° for 30 minutes. Serves approximately 6 - 8.