Creamy Cheesy Potatoes

Ingredients:

~ 4 to 5 large potatoes (red or regular) cut into thin french fries or enough to fill a 9×13 glass baking dish

~ 1 pint whipping cream- 2 cups

~ salt and pepper over the potatoes and cream

~ 2 tsp. parsley flakes

~ 2 cups grated cheddar cheese

Directions: 

~ Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle or McDonald’s fries type of thin!)

~ Pour all of the cream over the top of the fries.

~ Salt and pepper the potatoes very generously.

~ Sprinkle at least 2 cups grated Cheddar Cheese over the top.

~ Sprinkle Parsley flakes on top of the cheese.

~ Spray a bit of cooking spray on the side of the foil that will face the cheese. This assures that the foil won’t stick to the cheese after it melts.

~ Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven.

~ Place your potatoes in the middle of the oven. Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender.

~ During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.

~ Remove potatoes from the oven, remove the foil and eat!

Three Cheese Chicken Alfredo Bake

This is an amazing recipe from Pinterest that my sister-in-law made for her daughter's baptism brunch. It makes quite a bit and was so, so yummy! Now it's a regular meal in our home, hubby's request :)

Ingredients:
~ 1 (16 ounce) box Penne pasta noodles
~ 2 (10 ounce) containers Alfredo sauce
~ 1 cup sour cream
~ 1 (15 ounce) container Ricotta cheese
~ 2 cloves of garlic, minced (I just use garlic powder)
~ 2 cups cooked, diced chicken
~ 1/4 cup grated Parmesan cheese
~ 2 teaspoons dried Parsley
~ 1 teaspoon Italian seasoning
~ 2 cups shredded Mozzarella cheese

Directions:
Boil Penne pasta in a large pot of water, according to package directions. Drain water, and then return pasta to pot. Add all the remaining ingredients, except for the mozzarella cheese. Stir together to combine and then pour mixture into a greased 9x13 baking dish. Sprinkle the top evenly with the mozzarella cheese.

Bake at 350 degrees F. for 30 minutes, or until hot and bubbly. Enjoy ♥

Recipe From:  Sister-in-law Jessica Eaton (Pinterest recipe)

Chicken and Biscuits Pot Pie...Easy!

This recipe is really just a superb recipe for a hearty and homey chicken pot pie topped with flaky buttermilk biscuits instead of pie dough.  And to be honest, from here on out I’m nixing pie dough as my pot pie topper.  Why fuss with pie dough when you can make a bunch of biscuits and avoid all of that chilling and rolling?  Plus?  Come on – they’re biscuits.  They’re kind of like the most obvious food you’d want to dip into your pot pie anyway, aren’t they?

 

 

Ingredients

~ For the buttermilk biscuits

~ 1 cup all-purpose flour

~ 1 cup cake flour

~ 2 tsp baking powder

~ 1/2 tsp baking soda

~ 1 tsp granulated sugar

~ 1/2 tsp table salt

~ 4 tbsp (1/2 stick) unsalted butter chilled, cut into 1/4-inch cubes

~ 3/4 cup plus 2 tbsp buttermilk

 

For the chicken pot pie filling:

~ 1 1/2 tablespoons vegetable oil

~ 1 large onion, chopped fine

~ 3 medium carrots, peeled and cut crosswise 1/4-inch thick

~ 2 small ribs celery, cut crosswise 1/4-inch thick

~ Kosher salt and freshly ground black pepper

~ 4 tablespoons unsalted butter

~ 1/2 cup unbleached all-purpose flour

~ 1 1/2 cups milk

~ 2 to 2 3/4 cups low-sodium chicken broth

~ 1/2 teaspoon dried thyme

~ 3 tablespoons dry sherry (optional)

~ 3 to 4 cups (about 1 1/4 lbs) shredded chicken

~ 3/4 cup frozen peas, thawed

~ 3 tablespoons minced fresh parsley leaves

 

Directions:

1. To make the biscuits: In a large bowl, stir the flours, baking powder, baking soda, salt, and sugar together. With a pastry cutter or your fingers, cut the butter into the dry ingredients until the butter resembles course meal with some larger butter lumps remaining. Stir in 3/4 cup of the buttermilk with a fork until the mixture forms a soft, slightly sticky ball. If the dough is too dry, add a little extra buttermilk - 1 tablespoon at a time up to 2 tablespoons.
2. Transfer the dough to a well-floured work surface and pull it together into a ball with your floured hands. Pat the dough out to 3/4" thickness and cut out 12 rounds with a 3-inch biscuit or cookie cutter. Transfer the biscuits to a parchment-lined baking sheet and chill until you're ready to use them. The biscuits can be made and kept covered in the refrigerator for up to 2 days in advance.
3. To make the filling: Preheat the oven to 400° F. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the oil. Once the oil is hot, sauté the onions, carrots, and celery until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.
4. Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper and stir in the sherry (if using). Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. Mix in the peas and parsley. If the filling is too thick (you'll know), stir in the extra chicken broth, about 1/4 cup at a time up to 3/4 cup until the filling loosens up a little.
5. Pour the filling into a 13x9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with the biscuits. Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.

 

 

 

Recipe From: Smells Like Home

Chicken Crescent Roll Casserole

Ingredients:
~ 2 (8 oz) cans Pillsbury Refrigerated Crescent Dinner Rolls
~ 1 (10 3/4 oz) can cream o' chicken soup, undiluted
~ 3/4 cups grated cheese
~ 1/2 cup whipping cream
 FILLING:
~ 4 oz cream cheese (room temp)
~ 4 T butter (room temp)
~ 1/2 to 1 tsp garlic powder (optional)
~ 1/3 c. diced onion (optional, can use green onions)
~ 2 cups cooked chicken or turkey, chopped
~ 1/2 to 3/4 c. grated cheddar cheese
~ 1/2 tsp seasoning salt
~ 1/2 tsp pepper
~ 2-4 Tbsp mayo or whipping cream
Topping:
~ 1 to 2 cups grated cheddar (for topping)

Directions:

Preheat oven to 350°F.  Butter casserole dish.  In a saucepan, mix cream, 3/4 cup cheese (or more :) and chicken soup.  Heat until cheese melts (don't boil).  

Filling:  In a bowl, mix cream cheese & butter until very smooth.  Add garlic powder, chopped chicken, onion and cheddar cheese.  Mix well.  Add 2 Tbsp cream or mayo; mix to combine.  Add a little more if too dry.  Season w/ seasoned salt & pepper. 

Unroll crescent rolls.  Place 1 heaping Tbsp mixture on top of each triangle and roll from thick end.  Drizzle a small amt of soup miuxture on bottom of dish.  Place crescent rolls seam-side down in dish.  Fill dish w/ stuffed crescent rolls and drizzle remaining sauce on toop. Sprinkle w/ 1 cup (or more :) grated cheese.  Bake for 30 min. 

Creamy Chicken & Bow-ties

This is one of those yummy, simple meals that's a hit with kids and men...my kind of meal!

Ingredients:
~ 1/2 box bow-tie pasta, cooked according to pkg directions
~ 2 small cans cream of chicken soup
~ 4 chicken breasts, cubed
~ cheese (any, we use cheddar)
~ tortilla chips (any would work, we also used Doritos and Sunchips out of desperation, but tortilla is our fav.)

Directions: In a large skillet, cook and season chicken. I season with Mrs. Dash, garlic, and Organic No Salt Seasoning from Costco. Add cream of chicken soup and cooked noodles to skillet with chicken. Mix well. Top with shredded cheese. Just before serving, top with broken up tortilla chips. We serve the tortilla chips on the side so everyone can dish them up themselves. Enjoy!

Chicken Stroganoff Bake

Ingredients:
~ Wide egg noodles
~ 2-3 chicken breasts
~ Cheddar Cheese
~ Sliced olives (optional)
~ 1 can cream o' mushroom soup
~ almost 1 small container sour cream

Directions:
Season chicken with salt and pepper and fry in a little olive oil until cooked through; add soup, about 1 c. cheese, olives and sour cream and mix well. Cook noodles according to package directions, add to mixture. Spoon mixture into a casserole dish, top with additional cheese and bake at 350 degrees until cheese is bubbly and casserole is heated through.

Recipe from: sister-in-law, Liz

Simple Shepherd's Pie

Ingredients:
~ 1 1/2 lbs ground beef
~ 1 chopped onion (optional)
~ 1 can tomato soup
~ 1/2 tomato soup can of water
~ 1 can green beans, drained (optional, can substitute for frozen)
~ 4-6 servings of prepared mashed potatoes
~ cheddar cheese

Directions:
Brown beef and onion in frying pan. Add soup, water and beans. In the bottom of the casserole dish, place mixture. On top of that, spread your mashed potatoes. Top with cheese. Pop it into the oven and bake at 350 degrees for about 30 min.

Recipe from: Tiffany Eaton

Broccoli, Rice & Chicken Casserole (delicious!)

This is a very quick, easy & yummy recipe off of the instant rice box. I've never used instant rice for it though.

Ingredients:
~ 4 boneless, skinless chicken breasts, cooked & cubed (optional - this is a great meal even without the chicken!)
~ 1 can cream o' chick soup
~ 2 c. uncooked white rice
~ 2 c. broccoli
~1 c. grated cheese

Directions: (2 cooking options!)
To the cooked rice add: chicken, cream o' chick soup & broccoli. Mix well. Top with add'l cheese and serve

OR

heat oven to 350 degrees. Mix chicken, cream o' chick soup and cheese. Place in baking dish, top with broccoli and bake for about 10-15 minutes or so.

Hamburger Macaroni Casserole (quick n' easy)

This is a super fast and easy recipe for those nights you come home and think…what’s for dinner? It’s more of a kid pleaser than anything else but, Shawn LOVES it! I also always have these ingredients in my food storage, which is awesome! I even have canned ground beef from the cannery! This is truly a "food storage" meal!! Shawn also calls this one "hamburger helper...but better!)


Ingredients:
• 1 lb ground beef or turkey
• 1 can tomato soup
• 1 can cream o’ chicken soup
• 2-3 c. shredded cheddar cheese
• 1 small pkg. pasta (elbow works well)
• Corn (optional or just on the side)

Directions:
Boil noodles until soft. While waiting for noodles to cook, brown hamburger and drain grease. Add cream o' chicken soup & tomato soup to meat. Stir until blended. Drain corn and add to hamburger mixture. Add noodles. Cook until heated through. You can transfer to baking dish, top w/ cheese, & bake at 350 until cheese is melted & bubbly if you'd like.

Recipe from: friend, Angela Nelson