Neimann Marcus Chicken Casserole

I kept seeing this casserole recipe pop up on my social media feed and decided to try it.  It was delicious!  We decided it will be in our make-often pile of recipes.

 Neimann Marcus Chicken Casserole

4 cups cooked chicken (I used rotisserie chicken breast)

1 can cream of chicken soup

1 cup sour cream

2 cups shredded cheddar cheese

1/2 cup sliced green onions

1/2 cup slivered almons

6 slices bacon, cooked and crumbled

1 1/2 teaspoons tobasco sauce

1 sleave Ritz crackers, crushed

1/2 cup butter, melted

Preheat oven to 375

Add chicken, soup, sour cream, cheese, onion, almonds, bacon and hot sauce to a greased casserole dish.  Stir well.  Melt the butter and mix in the cracker crumbs.  Spread over the top of the casserole and bake for 40 -45 minutes.

Chicken Drumsticks in the Crockpot

 Chicken Drumsticks

I got them a little over browned!

I tried this new recipe for 

Chicken Drumsticks in the Crockpot:

1 large package chicken drumsticks-6-8

1/2 cup chicken broth

1/4 cup soy sauce

1/4 cup Thai sweet chili sauce

2 Tablespoons brown sugar

2 Tablespoons minced garlic

Juice of 1 lime

1/2 Tablespoon minced ginger, opt.

Whisk together and pour over the chicken in the crockpot.  Cook for 3-4 hours on high or 5-6 hours on high.  Remove the chicken and put on a foil-lined sheet.  Drizzle some of the sauce over each piece of chicken and broil for five minutes.  

Delicious served with rice and vegetables.

Instant Pot Chicken Noodle Soup

 When we stayed with Michelle's children, she left some of her kids' favorite recipes for me to make.  This was one of them. Michelle cooks a lot in the Instant pot because she can prepare the food whenever she likes during the day, start the instant pot, and then it keeps it warm and at a safe temperature until they are ready to eat.  This soup was so good, and all of the kids just devoured it.

Instant Pot Chicken Noodle Soup

Olive oil

1 onion, chopped

2 stalks celery, chopped

3-4 cloves garlic, minced

2 carrots, chopped

4 chicken breasts, bone-in

2 bay leaves

4 cups chicken stock

3 cups water

4 cups noodles

Salt and Pepper

Gob of Better than Boullion Chicken flavored

Set the instant pot to sauté. Heat the oil. Sauté the onion, celery and carrots for about 5-7 minutes.  Add the garlic and sauté for another minute.  Put the chicken breasts and bay leaves in, then add the stock and water.  Cover and set the pot to manual for 22 minutes.  Set the pot to sealing.  When done, let it naturally release the pressure for at least 10 minutes before releasing the valve.  Remove the chicken and bay leaves.  Shred the chicken and return to the pot.  

Set the pot to sauté again and bring to a boil.  Add the noodles and cook until al dente.  (You can boil the noodles separately on the stove if you prefer and then add them to the soup.)  Taste and season with salt and pepper. 

Vanilla Pudding Dessert

 I got this recipe from my sister-in-law Kathy.  She served it at a family gathering. It is easy and so yummy!

Vanilla Pudding Dessert

36 vanilla sandwich cookies (Golden Oreos)

6 T. butter, melted and cooled

16 ounces cream cheese

3/4 cup powdered sugar

1 teaspoon vanilla

Cool Whip 16 oz.

1 box instant vanilla pudding, 6.8 oz total - 2 small (you can use white chocolate flavor if you wish)

2 cups whole milk

Butter a 13 x 9 dish.

In a food processor, crush the cookies.  Add the butter and pulse until well combined.

Press the mixture into the prepared pan.  Place in the freezer for 10 minutes.

With a hand mixer, beat together the cream cheese, powdered sugar, vanilla, and 1 cup cool whip and beat until smooth and creamy. 

Spread the cream cheese mixture over the cookie mixture and place back in the freezer for 10 minutes.

With a whisk or beater, combine the two pudding mixes with milk and 1 cup of cool whip.  Whisk until combined and starting to thicken.  Spread the pudding over the cream cheese layer and chill for 30 minutes.

Use the rest of the cool whip to put on top of all.  Top with sprinkles if desired.  Chill until ready to serve.

Roasted Tomato Soup

 I have a favorite roasted tomato soup on here, but I tried this easier version.  It was really good.  If you have garden tomatoes to use, this is a great way to use them!

Roasted Tomato Soup

3 lbs.tomatoes, quartered (garden tomatoes= 6 large or 9 medium)

1 yellow onion, halved, then each quartered

1 red bell pepper, quartered

olive oil

 salt. 

1 1/2 teaspoon pepper

3 cloves garlic

5 cups chicken stock

2 teaspoons dried basil

1 teaspoon dried parsley

 Heat oven 400.  Line a baking sheet with parchment and spread the vegetables on it.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast for 30 minutes until tender.

In a pot, bring the stock, basil and parsley to boil.  Reduce heat and simmer.  Add roasted vegetables and garlic and blend with an immersible blender*.  Simmer.  Serve.

*You can do batches in a regular blender if you don't have an immersible blender.  

Kristen's Chicken Nachos

 

Kristen made these for us (well, we all helped) at our family reunion.  They were delicious, so I wanted to share the recipe.  We made it again the week after we were home we loved it so much.

Chicken Nachos

*For the chicken:

2 T. olive oil

2 cloves garlic

1 onion, chopped

2 lb. chicken breast (boneless, skinless)

2 cups chicken broth

1 8 oz. can tomato sauce

1 T. salt

1/2 T. oregano

1 tsp. cumin

Set the instant pot to saute' and brown the onion and garlic for about 2-3 minutes.  Add the chicken and saute' for another couple of minutes.

Add the rest of the ingredients and set the pot to 18 minutes.  Let the pressure release and open the pot.  Strain the liquid.  Shred the chicken and replace as much liquid as you desire.

Layer on plates any or all of the following:

Tortilla chips (she used blue and white because it was July 4th)

Chicken

Queso Cheese dip, heated

Pico de Galo (recipe found here)

Avocado

Sour Cream 

Grated Cheese

Olives

We made it soon after we got home from the reunion.

* You can also use this chicken to make chicken tacos or burritos.

Chicken Broccoli Rice Bake

 I was scrolling through Facebook when I saw a video of a guy cooking a dish.  I thought it looked good, so I watched and then rewatched and wrote down the recipe.  I am so glad I did!  This was absolutely delicious.  We both can't wait until I make it again.  It went so well with our fresh garden tomatoes.

Chicken Broccoli Rice Bake

For the chicken:

1 lb. boneless skinless chicken thighs (I used 4 thighs, next time I will use more)

1 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1 1/2 tsp thyme

1/2 tsp pepper

For the Casserole:

1 T. olive oil

1 onion, diced

1 tsp salt

2 cloves garlic

2 cups broccoli florets (next time I will use more)

1 1/2 cups basmati rice, rinsed and drained

3/4 cup heavy cream

1 1/2 cups chicken stock

1 tsp. thyme

1 T. lemon zest

1 T. butter

1 T. lemon juice

Mix together the rub ingredients for the rub and rub over the chicken.  Put in the fridge for at least 30 minutes.

Preheat the oven to 350

Heat the oil in a large oven safe skillet.  Add the chicken and sear until browned on one side and easily releases from the pan- about 4-5 minutes.  Remove the chicken from the skillet and set aside.

Over med. heat, add the onion and salt and sauté until onion is beginning to brown.  Add the garlic and broccoli and cook for 1 minute.  Add the rice and heat for 1 minute.  Stir in the cream, chicken stock, thyme and zest.  Bring to a simmer.  Remove from heat and place the browned chicken, seared side up on top of the rice.  Cover with a lid or foil.  Bake in oven for 30 minutes.  Remove the lid and put small pieces of butter over the rice.  Bake uncovered until the rice is tender and the chicken reaches 160- about 10-15 minutes.  Remove from the oven and let rest for 5 minutes.  Squeeze the lemon juice over it and serve. Man, this was good.  And the leftovers were just as good.  

Baked French Toast

 Having houseguests?  This is a delicious make-ahead breakfast idea.  I got the recipe from The Pioneer Woman website.

Baked French Toast

1 loaf French Bread

8 eggs

2 cups whole milk 

1/2 cup heavy cream

1/2 cup sugar

1/2 cup brown sugar

2 Tablespoons Vanilla

Fresh Blueberries

Syrup

Topping

1/2 cup flour

!/2 cup packed brown sugar

1 tsp. cinnamon

1/4 tsp. salt

1/2 cup cold butter, cut in cubes

Grease a 13 x9 pan.  Tear the bread into chunks and evenly distribute in the pan.

In a large bowl, crack in the eggs.  Add the milk, cream, sugar, brown sugar, and vanilla.  Whisk together.  Pour over the bread.  Cover the pan with foil and store in the fridge until ready to bake (overnight or even just an hour or so)

Heat oven to 350

In a separate bowl, use a fork to stir together the flour, brown sugar, cinnamon and salt.  Add the butter chunks and use your hands to mix together until it forms a ball.  Sprinkle the topping evenly over the bread mixture.  Bake for 45 minutes - 1 hour, depending if you want it soft or crisper.

Serve in scoops with butter and syrup and blueberries atop.

Easy Homemade Salsa

 This is an easy, delicious, eat it right now recipe for salsa.  We love it.  I try to keep some in the fridge all the time.

Easy Homemade Salsa

3 small cans diced tomatoes

1 onion, cut in 1/4ths

Large spoonful of minced garlic

1- 3 Jalapeno peppers, to taste

Juice of 1 lime

cilantro leaves, to taste

Salt to taste

In a blender, put two of the cans of tomatoes, the onion, garlic jalapenos, lime juice, and cilantro leaves.  Blend.  Pour into a large bowl and add the other can of tomatoes.  Stir and taste and add salt as desired.  

When you serve it, you can add chopped green onions, green peppers, another chopped jalapeno, and chopped tomatoes if desired.  Serve over Mexican dishes, eggs, with tortilla chips- however you like salsa!  So good!  Store in fridge.

Easy Funeral Potatoes

 I have posted two other recipes for Funeral Potatoes on here.  They are all a little different.  I made this recipe for our Easter dinner this year and we really liked it.  It's made with frozen hashbrowns, making for a quick and easy preparation.

Easter dinner

Easy Funeral Potatoes

2 cans cream of chicken soup

1-pint sour cream

1 1/2 cups grated cheddar cheese

1 onion, minced

1 32 oz package frozen shredded or diced hash browns, thawed

1 cup crushed potato chips on top

More grated cheese on top if desired

Preheat oven to 350.

Combine the soup, sour cream, cheese, and onion in a large bowl.  Add the hash browns and mix well.  Pour into a greased 13x9 and top with the crushed potato chips.  Bake for about 45 minutes until the top is browned and the crisp.

Cherry Turnovers

 

Cherry Turnovers

1 package refrigerated crecent rolls

4 oz. Cream cheese

Cherry (or blueberry, apple, or lemon) pie filling

1/2 cup powdered sugar

2 T. milk

1/2 tsp. vanilla

Preheat oven to 375.  Cut the brick of cream cheese into 1/2 oz blocks.  

Unroll crescents onto a greased baking sheet.  Put a block of cream cheese on each and 1 1/2 T. pie filling onto each.  Roll into a crescent shape.

Put 2 inches apart and bake for 12-15 minutes.  

Mix together the frosting ingredients and drizzle over the warm turnovers.  Serve warm.

Ham and Potato Soup

 This soup is very delicious!  It's a great way to use leftover Easter ham.

Ham and Potato Soup

1-2 T. oil

3 Carrots, chopped

1 onion, chopped

2-3 ribs celery, chopped

1 tsp. salt

1 tsp. minced garlic

1 tsp. dried parsley

1/2 tsp. thyme

Black pepper

4 cups chicken stock

2 lbs. russet or gold potatoes, chopped

2 cups ham, diced

1/4 cup butter, melted

3 T. flour

1 1/2 cups milk

1 cup shredded cheddar cheese

More cheese and sliced green onion for garnish

In a large pot, heat the oil and add the carrots, onion, and celery.  Saute until softened- 4-5 minutes.

Add the seasonings and stir.

Add the broth, ham, and potatoes.  Bring to a simmer over med. high heat, then reduce heat, cover and cook until the potatoes are soft.

In a saucepan or small fry pan, melt the butter.  Whisk in the flour.  Whisk for about three minutes.  Then whisk in the milk.  Whisk until thickened.  Stir the milk mixture and the cheese into the potato soup.  Stir until thickened and well blended.  Garnish with grated cheese and green onion, if desired.  

He is Risen!

 

Happy Easter!

Rhodes Orange Rolls Supreme

 This is basically the same recipe as the Rhodes Cinnamon rolls Supreme, but you use their orange rolls.  The frosting is different to compliment the orange flavor.

Rhodes Orange Rolls Supreme

1 package (12 rolls) Rhodes Orange Rolls

1 cup heavy whipping cream

6 T. melted butter

1/2 cup brown sugar

Frosting

2 packets of frosting that come with the rolls

2 oz. cream cheese, soft 

2 t. melted butter

1 tsp. vanilla

grated rind from an orange

pinch salt

Juice from 1/2 orange

Spray a 13 x 9 pan.  Arrange the frozen rolls in the pan.  Cover the rolls with plastic wrap that has been sprayed.

Let rise until doubled.

Preheat oven to 350.

When risen, pour the cream over the rolls and let rest for about five minutes.  

Mix together the butter and brown sugar.  Pour over the cream evenly.

Bake for 21-28 minutes until golden brown.

Mix together the frosting ingredients and spread over the rolls after they cool for about 5 minutes.

Chicken Cobbler

 This casserole is so delicious!  We both love it!  It makes a big pan- perfect for sharing.

Chicken Cobbler

Turn oven to 350 degrees.  Cut up a stick of butter and put in a 13x9 pan.  Put the pan in the oven until the butter is melted.  

Add the meat from one rotisserie chicken.  Add 1 bag of peas and carrots.

In a large(quart) measuring cup or bowl, measure 2 cups of milk.  Add to that two small packages of Bisquick biscuit mix with cheesy garlic.  Mix together and pour over the chicken. 

Measure 2 cups of chicken stock.  Add 1 can of cream of chicken soup.  Whisk together and pour over all.  

Bake at 350 for about 50 minutes.

Oreo Pie

 

A delicious dessert!

Oreo Pie

Crust:

22 regular Oreo cookies

5 T. butter, melted

Crush the Oreos in a food processor or in a gallon sized zip lock bag with a rolling pin.  Pour the crumbs into a bowl and add the butter.  Mix well.  Put the mixture in a 9- inch pie pan and press the crumbs into it and up the sides.  Bake at 350 for about 8-12 minutes.

When the crust is cool, put 1/2 gallon softened cookies and cream ice cream in a large bowl.  Mix and stir until the ice cream is creamy and softened evenly.

Put a bottle of hot fudge sauce in the microwave.  Heat until pourable.  Pour about 1/2 the bottle into the cooled crust.  Spread evenly.  Add the softened ice cream and spread evenly.  Freeze.

When read to serve, cut into pieces.  Reheat the fudge sauce and pour some sauce on each piece.  Top with a dollop of fresh sweetened whipped cream.  Put 1 oreo in the top of the whipped cream for garnish.

Chicken and Swiss Casserole

 This is a delicious family-friendly dinner.  I can't wait to make it again.

Chicken and Swiss Casserole

1/2 lb. egg noodles

3 T. olive oil

1 onion, chopped

3 cloves garlic, minced 

1/3 cup flour

2 cups chicken stock

3/4 cup milk

1-2 teaspoons thyme

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon pepper

5 cups cubed rotisserie chicken

1 1/2 cups frozen peas (or peas and carrots)

2 cups shredded Swiss cheese (or other cheese)

1 cup breadcrumbs or cracker crumbs

2 T. butter, melted

Preheat oven to 350.  Cook noodles according to package instructions.  While they are cooking, heat a large Dutch oven.  Pour in olive oil and cook the onions until soft.  Add the garlic and cook another minute or two.  Stir in the flour.  Cook and stir for a couple of minutes, then add the chicken broth, milk, and spices.  Cook until thickened.  Add the chicken and peas and cook for a few minutes.  Add the noodles and cheese.  Transfer to a sprayed 13 x 9 .  In a small bowl, mix the crumbs and butter and then spread over top of the casserole.  Bake until the top is browned.  About 10-15 minutes.  

Fire Roasted Tomato Soup

 This may be my new favorite soup.  It is delicious!  We ate it with fresh sourdough bread.  

Fire Roasted Tomato Soup

2 T. olive oil

1 onion, diced

3 cloves garlic, minced 

1 1/2 cups diced potatoes

Salt and pepper to taste

2 T. tomato paste

2 1/2 tsp. Italian seasoning

1/2 - 2 tsp. red pepper flakes (according to taste)

2- 14 oz. cans fire roasted tomatoes 

2 -14 oz. cans white beans, drained

1 quart vegetable or chicken broth

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

In a large Dutch oven, heat oil and add the onion and potato.  Cook for 3-4 minutes (Stir constantly so the potatoes don't stick to the pan), then add the garlic and cook until the potatoes are tender.  Add the tomato paste and seasonings cook another five minutes, stirring often.  Add the tomatoes, beans and broth and simmer for 20 minutes.  Stir in the cream and Parmesan. Serve with crusty bread.

Boursin Tortellini

 

Boursin Tortellini

1 Boursin Cheese round- garlic and herb flavor

1 10 oz. container cherry tomatoes

2-3 cloves garlic, crushed or minced

1 T. olive oil

Salt and pepper to taste

2 T. sliced green onion

1 cup fresh basil

20 oz package of frozen tortellini

2 large handfuls of fresh spinach

Preheat oven to 400.  Place the cheese in the middle of a ceramic baking dish.  Add the tomatoes and garlic, then drizzle with olive oil.  Season with salt and pepper.  Add the onion and basil.  Bake for 30-35 minutes.  

Prepare tortellini according to package instructions.  

Remove the cheese from the oven and crush with a potato masher. Mix everything until well combined.  Drain the pasta and add it and mix again.  Serve.

You can add chicken or sausage if desired.

Teriyaki Noodles

 This is an easy meal that feeds a big crowd.  Add some fruit and some brownies for a full meal.

Teriyaki Noodles

2 lbs. spaghetti

Yoshidas sauce

Big Bag broccoli, roasted with olive oil and salt and pepper. (You can add whatever other veggies you would like.  I like onion, carrots, mushrooms, summer squash)

1 bag of rotisserie chicken breast from Costco.  Or you can use the meat from a whole rotisserie chicken.

Sesame seeds for garnish, opt.

Boil noodles according to instructions on package.  Put them in a big roaster pan.  Pour Yoshidas on and mix.  Add the chicken and broccoli (and other veggies as desired.)  Stir.

Obviously, this makes a lot of food for a big crowd.  You can easily reduce the amounts to what you need for your family.

Rhodes Cinnamon Rolls Supreme

 

Rhodes Cinnamon Rolls with Cream

1 package (12 rolls) Rhodes Cinnamon Rolls

1 cup heavy whipping cream

6 T. melted butter

1/2 cup brown sugar

1 tsp. cinnamon

Frosting

2 packets of frosting that come with the rolls

2 oz. cream cheese, soft 

2 t. melted butter

1 tsp. vanilla

pinch salt

milk, if needed

Spray a 13 x 9 pan.  Arrange the frozen rolls in the pan.  Cover the rolls with plastic wrap that has been sprayed.

Let raise until doubled.

Preheat oven to 350.

When risen, pour the cream over the rolls and let rest for about five minutes.  

Mix together the butter, brown sugar and cinnamon.  Pour over the cream evenly.

Bake for 21-28 minutes until golden brown.

Mix together the frosting ingredients and spread over the rolls after they cool for about 5 minutes.

We first tasted these when our YW did them for a camp fundraiser.  They had them available to pick up the Friday night before April general conference.  It was a great success.

These are the ones I made for October general conference.  They were so good.