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Tuesday, December 22, 2009

Chicken Broccoli Casserole

submitted by Timara B.
2-3 cups cooked chicken (you can use chicken breast, or any other parts of the chicken. I usually use breast to make it healthier!)
1 medium bag broccoli florets
1 block sharp cheddar cheese
1 cup mayonnaise (Hellman's preferred)
1 can cream of chicken
2 cups cooked rice
Mix mayo and cream of chicken together, set aside. Slice the blocked cheese into enough slices to cover your casserole. I prefer block cheese sliced up in this dish over shredded cheese. Layer in a casserole dish cooked rice, cooked broccoli, cooked chicken. mayo and cream of chicken mixture, and top with sliced cheese. Bake in the oven for 30 minutes or until cheese looks crispy on the edges.

Baked Ziti

submitted by: Brooke T.

8 ounce Ziti
1 cup part skimmed rocotta cheese
1 cup shredded mozzarella cheese
2 cups spaghetti sauce
1/4 cup basil leaves
1/2 tsp garlic powder
1/4 tsp pepper
1 tbsp Parmesan cheese

Tex Mex Beef Enchiladas

2 T. olive oil

1/4 cup flour (spooned and leveled) 

1 can chicken broth (14.5 ounce) 

1 1/2 T. chili powder 

1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can 

1 small onion, finely chopped 

2 garlic cloves, minced 

1 pound lean ground beef 

salt & pepper 

8 corn tortillas, 6 inch (I used whole wheat) 

1 1/2 cups shredded cheddar cheese 

1/4 cup chopped cilantro (need on serving day)

Make sauce: In a medium saucepan, heat 1 ½ tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and ¾ cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.

Make filling: In a 10-inch nonstick skillet, heat remaining ½ tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.

Preheat oven to 350°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below left.) Spoon ¼ cup sauce in bottom of an 8-inch square baking dish. Set aside.

Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping ¼ cup beef mixture and 2 tablespoons cheese; tightly roll up.

Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving.

Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don’t become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).

To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.

If baking right away: Spoon ¼ cup sauce in the bottom of baking dish; pour the rest over the enchiladas.

Individual Chicken Pot Pies

submitted by Michelle S.

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup Italian Dressing
8-oz. pkg cream cheese, cubed
2 Tbsp. flour
1 cup fat-free reduced-sodium chicken broth
chopped green onion (green part only)
1-2 large cubed potatos
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.) --- need more if doing bottom crust.

Make It!

HEAT Bake and cube potato. Cook chicken in dressing with green onion in large skillet on medium heat 2 min. Add Cream cheese; cook and stir until melted. Add flour; mix well. Add broth, potatos and vegetables; simmer 5 min.
POUR mixture equally into each 6-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape. (I will be doing a bottom crust so they can be out of the pan, unless I can find some disposable mini tins). Freeze.
BAKE at 375°F for 30 minutes if thawed or 45 minutes if frozen (i am guessing on the frozen time so make sure to check if done) or until crust is golden brown.

Southwest Hashbrown Casserole w/ Chicken

submitted by: Kate M.

1 pkg "Simply Potatoes Southwest Style" (in refrigerated section)
8 oz. light sour cream
1-2 c. chicken pieces, cooked
2/3-1 c. mild salsa
southwest seasoning for chicken pieces (mild)
1/2 c. cheddar or monterray cheese

Combine ingredients and put into 9x9 casserole dish, top with cheese, bake 350 degrees for 30 min.