This casserole is absolutely delicious!! It makes a huge amount, so next time I make it, I am going to make the same amount, but put it in two 8-inch square pans. I will fix one to eat and freeze the other for another time.
- 1 cut-up fryer chicken
- 1 pound thin spaghetti, broken into 2-inch pieces
- 1 (4-oz.) jar diced pimientos, drained
- 1 small onion, finely diced
- 1/4 cup finely diced green bell pepper
- 2 cans cream of mushroom soup
- 2 1/2 cups grated cheddar cheese
- 1 teaspoon salt
- Pepper to taste
Preheat oven to 350 degrees.
Add chicken to a stock pot. Cover with water and bring to a boil. Reduce heat to medium and simmer until the chicken is cooked, about 25 minutes.
Remove chicken from water using tongs or a slotted spoon and set it aside on a plate to cool.
Remove 2 cups of broth from the pot and set aside.
Bring the remaining broth back to a boil and add the spaghetti. Cook al dente.
Drain the spaghetti, discarding the cooking liquid. Set aside. With two forks remove the chicken from the bones. Shred or cut the meat into bite-size chunks. Drain the pimientos.
Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup. Add 2 cups of the cheddar cheese. Add the onion, green pepper, pimiento and salt. Then add chicken and broth. Stir together well.
Pour the mixture into a 9 x 13-inch baking pan, and top with the remaining 1/2 cup cheddar cheese. Bake for 35 to 45 minutes, until bubbly.
“Prayer is an intimate conversation with our God.”
Creamy Chicken and Cheese Burritos
Need a quick dinner? This doesn’t have a lot of ingredients and doesn’t take long to make. Loved it!
- 1 (8-oz.) pkg. cream cheese
- 1 cup salsa
- 2 cups chopped, cooked chicken breast
- 1 (15.5-oz.) can pinto beans, drained and rinsed
- 8 (6-inch) flour tortillas
- 2 cups shredded Co-Jack cheese
Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking dish.
In small saucepan over medium heat, combine cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with you favorite toppings such as lettuce and tomatoes or sour cream.
“Love people; love the truth.”
I had leftover cooked chicken so this was very easy to put together. This is real comfort food. You could easily use leftover turkey also. It would be a great casserole to take to a potluck, or a friend in need of a meal.
- 4 cups chicken broth
- 1 can cream of mushroom soup
- 1 1/2 teaspoons sage
- 2 tablespoons chopped onion
- 1 cup chopped celery
- 3/4 cup (1 1/2 sticks) butter
- 1/4 cup flour
Melt butter in large skillet. Add onion, celery and sage and cook until done. Add flour and cook. Then add soup and broth.
- 4 cups cubed cooked chicken
- 6 cups toasted bread cubes or croutons
Put layer of chicken in bottom of greased 9 x 13-inch baking dish. Cover with bread cubes. Pour gravy evenly over top. Work gravy down to chicken layer with a fork. Bake until dressing is slightly browned, about 35 minutes at 350 degrees.
Note: If you use flavored croutons, omit the sage in gravy.
“Let the redeemed of the Lord tell their story.”
Chicken Ranch Quesadillas
This is a quick and easy meal to get on the table asap. Yummm. Really, really good.
- 1/2 cup sour cream ranch dip
- 8 8-inch flour tortillas
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10-oz. can chicken, drained and flaked
- 1/3 cup bacon bits
- Salsa, optional
Spread 2 tablespoons dip on each of 4 tortillas. Top each with 1/4 each of the cheeses, chicken and bacon bits. Top with remaining tortillas. Place one tortilla stack in non-stick skillet. Cook over medium-high heat until lightly golden, pressing down gently with spatula. Turn carefully, cook until cheese is melted. Let stand for 2 minutes; slice into wedges. Repeat with remaining tortilla stacks. Serve with salsa, if desired.
“Brokenness can lead to wholeness.”
Scrumptious Chicken Sandwich
This sandwich is yummy! It reminds me of a sandwich at my favorite chicken restaurant.
- 1 egg, beaten
- 1 cup milk
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 1/2 tablespoons powdered sugar
- 1 tablespoon kosher salt
- 1/2 teaspoon pepper
- 1/8 teaspoon allspice, optional
- Oil for frying
- 4 to 6 hamburger buns, split and lightly toasted
- Mayonnaise, dill pickle slices, optional
Whisk egg and milk together in a large bowl. Add chicken; turn to coat and refrigerate for one hour. In a separate bowl, combine flour, sugar and spices. Working in batches, drain chicken, reserving egg mixture, and lightly dredge in flour mixture. Dip back into egg mixture, then into flour mixture again. In a cast-iron skillet, heat one inch of oil to 375 degrees. Carefully add chicken to hot oil. Fry for 8 to 10 minutes, until done on both sides and juices run clear. Drain chicken on a wire rack. Assemble sandwiches on toasted buns; garnish as desired. Makes 4 to 6 sandwiches.
“Even when everything seems meaningless, God still has a purpose for your life.”
Crispy Onion Chicken
This is an oven-fried chicken that is breaded with French-fried onions. Great served with baked potatoes, macaroni salad or potato salad.
- 4 boneless skinless chicken breast halves (4-oz. each)
- 1/2 cup butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 can (6-0z.) original or cheddar French-fried onions, crushed, divided
In a shallow bowl, combine melted butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, add 1/2 cup French-fried onions. Dip chicken in the butter mixture, then coat with onions.
Place in a greased 9-in. square baking dish. Top with remaining onions, drizzle with any remaining butter mixture. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until a thermometer reads 170 degrees.
“The Holy Spirit is our ever-present Teacher.”
Copycat Bob Evans Chicken & Noodles
We love Bob Evans Restaurant. Every time we went there to eat, we could never order anything but their chicken & noodles. We just love them. I don’t think there are many of their restaurants around anymore, so I’m thrilled to find this recipe. It’s soooo delicious!
- 9 cups hot water
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 1 cup chopped onion
- 1 1/2 tablespoons chicken bouillon (or soup base)
- 3/4 cup butter (1 1/2 sticks)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 lb. cooked boneless, skinless chicken breast, torn into large pieces
- 1 (16-oz.) bag Reames frozen noodles
In a large stock pot, mix water, carrots, celery, onions, chicken bouillon, butter, salt, pepper and chicken pieces.
Bring to a boil, turn to low heat and simmer for 30 minutes.
Add noodles and simmer on medium-low heat for an additional 10 minutes. (I think cooked mine a little longer.)
Makes 6 – 8 servings.
“Dark fears flee in the light of God’s presence.”