Sunday, January 27, 2013

Potato Soup

■6 slices Thin Bacon, Cut Into 1-inch Pieces

■1 whole Medium Onion, Diced

■3 whole Carrots, Scrubbed Clean And Diced

■3 stalks Celery, Diced

■6 whole Small Russet Potatoes, Peeled And Diced

■8 cups Low Sodium Chicken Or Vegetable Broth

■3 Tablespoons All-purpose Flour

■1 cup Milk

■1/2 cup Heavy Cream

■1/2 teaspoon Salt, More To Taste

■Black Pepper To Taste

■1/2 teaspoon Cajun Spice Mix

■1 teaspoon Minced Fresh Parsley

■1 cup Grated Cheese Of Your Choice

Preparation Instructions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Cheesy Chicken adn Wild Rice Casserole

3 Tablespoons extra virgin olive oil

1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
1 Cups steamed white rice
16 oz prepared wild rice (I just used a package of Uncle Ben's)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.

2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.

Chili - Wendy's Style

Chili {Wendy's Style} Ingredients:
2 pounds ground beef, browned and drained

1 large yellow (sweet) onions, chopped

2 large green bell peppers, chopped

2 celery stalks, chopped

1 heaping tablespoon minced garlic (I use jarred)

2 cans dark red kidney beans, drained (15 ounce cans)

1 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans)

1 cans stewed tomatoes (15 ounce cans)

2 cans plain tomato sauce (15 ounce cans)

1 packages McCormick Mild Chili Seasoning (1.25 ounce packages)

Combine all ingredients in a large stock pot.*

Simmer for at least three hours (I let mine cook all day long).

Monterey Chicken

4 boneless, skinless chicken breasts

1/4 c. bar-b-que sauce ( I use Bull's Eye)

1/4 c. real bacon bits

1 c. colby and jack cheese, shredded

1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)

sliced green onions

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Chicken Cordon Bleu with Parmesan Dijon Cream Sauce


3 boneless, skinless chicken breasts, cut in half (like you're butterflying, but finish the cut)

12 slices deli honey ham

1 cup Panko bread crumbs

2 tablespoons butter, melted

1/2 pounds thinly sliced Swiss cheese

Parmesan-Dijon Cream Sauce

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 chicken bouillon cube, crushed

1/2 teaspoon salt

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/2 cup finely grated Parmesan cheese


Coat a 9" x 13" baking dish with non-stick cooking spray. Preheat oven to 350 degrees F.

In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.

Lay the chicken breast halves in a single layer in the baking dish. Top each breast with two slices of ham and 2 slices of Swiss cheese. It's okay for the ham and cheese to overlap, as long as the entire breast is covered. Sprinkle bread crumbs over the top of the chicken.

Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown.

While the chicken bakes, melt 2 tablespoons butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1 to 2 minutes. Slowly pour in the milk while whisking constantly, make sure there are no clumps. Stir in the bouillon and salt. Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes. Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm.

Remove chicken from oven, plate, and top with sauce.

Sour Cream Chicken Enchiladas

1 lb chicken breast, diced

1 medium onion, chopped

1 tablespoon vegetable oil

8 flour tortillas, softened (8 inches each)

1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided

1/4 cup butter

1/4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can chopped green chilies


1In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

4Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Cilantro Lime Chicken and Rice Bake

Cilantro Lime Chicken Marinade (for 4 chicken breasts)

-3/4 c vegtable oil

-Juice and zest of 2 limes

-2 cloves garlic -2 tsp sugar

-1/2 tsp salt -1/4 tsp black pepper

-1/2 C finely chopped cilantro

*I put everything in blender and have it mix and chop it

Cilantro Lime Rice

-1 cup uncooked rice

-1 can chicken broth

-1 cup water

-2 cloves garlic, minced

-1 Tbls freshly squeezed lime juice

-2 tsp sugar

-3 Tbls finely chopped cilantro

* I throw the rice, broth, water, garlic & some lime juice into a rice cooker and let it cook. While it’s cooking I mix the sugar, lime juice & cilantro in a bowl. When rice is finished fluff the rice while mixing the sugar mixture into the rice.

Creamy Tomatillo Dressing

-1 batch prepared Ranch Buttermilk Dressing

-3-5 tomatillos (quartered)

-1 handful of cilantro

-1 jalepeno (optional)

-juice of 1 lime

-salt & pepper to taste

*Blend all ingredients in blender and chill for 2 hours before serving.

*This ranch is for drizzling on top of each slice of casserole after it's been cooked right before serving
-Sour cream for 3rd layer (I use almost a whole small container of sour cream)
**To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepperjack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

Slow Cooker Greek Chicken Pitas

1 medium onion, sliced

1 clove garlic, minced

1 lb. boneless, skinless chicken thighs, trimmed of fat

1½ teaspoons lemon pepper

½ teaspoon dried oregano

¼ teaspoon ground allspice

4 pita pocket breads

½ cup plain yogurt

1 tomato, sliced

½ cup chopped cucumber

1 medium red bell pepper, sliced in thin strips


1. In slow-cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning.
2. Cover and cook onLOWfor 4–6 hours.

3. Heat pita bread as directed on package. Meanwhile, remove chicken from slow-cooker; place on cutting board. Using two forks, shred chicken.
4. To serve, stir yogurt into onion mixture in slow-cooker. Spoon chicken onto warm pita bread. With slotted spoon, transfer onion mixture onto chicken; top with tomato, cucumber, and red pepper strips.


Korean Beef Tacos

•3-4 lbs. BEEF ROAST

•1/2 cup BROWN SUGAR

•1/3 cup SOY SAUCE


•1/2 ONION, chopped

•1 inch piece FRESH GINGER, peeled and grated


•1 Tablespoon SESAME OIL

•1 JALAPENO, diced

•1 (16 oz.) bag of COLESLAW MIX

•1 Tablespoon SOY SAUCE





Place the first 9 ingredients in your crock pot. Cover and cook on low 8-10 hours.

Remove meat from crock pot and shred, place into a bowl. Add some of the juice from the crock pot.

In a medium bowl, combine remaining ingredients (except for tortillas).

Serve shredded meat on tortillas, top with slaw mixture.

Thai Chicken Enchiladas

8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoons canola oil
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
1/2 cup chopped/shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped + crushed peanuts + more for garnish
1/4 cup chopped fresh cilantro + more for garnish
2 1/2 cups light coconut milk
1/3 cup + 1/2 cup sweet chili sauce

Preheat oven to 350 degrees F

Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

Thai Chicken Pizza

1 ball pizza dough

Olive oil, for brushing

¼ cup sweet Asian chili sauce, plus extra for drizzling

1 shallot, thinly sliced

½ large zucchini, thinly sliced

1 tsp. red pepper flakes

1 cup shredded cooked chicken

2/3 cup shredded mozzarella cheese

3-4 tbsp. chopped peanuts

2 tbsp. minced fresh cilantro

2 tbsp. minced fresh basil (optional)


To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the chili sauce over the crust in an even layer. Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly. Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving.

Ham and Cheese Sliders

Ham and Cheese Sliders
24 good white dinner rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 cup mayonnaise

1/3 cup miracle whip

Poppy seed sauce

1 Tablespoon poppyseeds

1 1/2 Tablespoons yellow mustard

1/2 cup butter, melted

1 Tablespoon minced onion

1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

Ooey Gooey Chex and Golden Graham Mix

9 cups Golden Graham Cereal •8 cups Chex Cereal •1 cup sugar •1 cup light corn syrup •3/4 cup butter •1 cup shredded coconut •1 cup sliced almonds Instructions

1.Combine cereals together in a large bowl. Set aside.
2.In a saucepan over medium heat, combine sugar, light corn syrup, and butter. Boil for 2 minutes.
3.Pour syrup mixture over cereal. Stir to coat evenly. Add in coconut and almonds and stir to disperse evenly. Let stand for a few minutes.

Korean Beef

1 pound lean ground beef

1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)

1/4 cup soy sauce (I use low-sodium)

1 Tablespoon sesame oil

3 cloves garlic, minced

1/2 teaspoon fresh ginger, minced (see note)

1/2 - 1 teaspoon crushed red peppers (to desired spiciness)

salt and pepper

1 bunch green onions, diced (don't skip this!)
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

World's Best Chicken

The World’s Best Chicken

Serves 4
4 boneless, skinless chicken breasts

1/2 cup Dijon mustard

1/4 cup maple syrup

1 tablespoon red wine vinegar

Salt & pepper


Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.  Place chicken breasts into 9×13 greased baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. No need to marinate. I love that because I hate marinating/often forget to until it’s too late.  Bake for about 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dried out, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (Line your pan with foil to keep clean up easy!) There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring. You do not need to cover the pan with foil.
Season with chopped rosemary.

Walnut Blondie with Maple Butter Sauce


1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

1 cup flour, sifted

1/4 cup chopped walnuts (or more if desired)

1/3 cup butter or margarine (melted)

1 cup packed brown sugar

1 egg, beaten

1 tablespoon vanilla extract

1/2 cup white chocolate chips

Maple Butter Sauce

3/4 cup maple syrup ( Use REAL maple syrup )

1/2 cup butter

3/4 cup brown sugar

1/4 cup chopped walnuts (optional)


Preheat the oven to 350 degrees F. Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.Add chopped nuts and mix well. Set aside. Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.Add flour mixture, a little at a time, until mixed well.Stir in white chocolate chips. Spread out dough in a 9-inch pan.Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce

In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts. Enjoy!

Crockpot Teriyaki Chicken

•3 to 4 lbs of boneless skinless chicken thighs

•3/4 cup sugar

•3/4 cup soy sauce

•6 tablespoons apple cider vinegar

•3/4 teaspoon ground ginger

•3/4 teaspoon minced garlic

•1/4 teaspoon pepper

•4 1/2 teaspoons cornstarch

•4 1/2 teaspoons cold water

•Cooked rice (Whatever type you like, I used brown rice.)


1.Place chicken in the slow cooker.

2.In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper.

3.Pour over chicken.

4.Cover and cook on low for 4 to 5 hours or until chicken is tender.

5.Remove chicken from the slow cooker.

6.Skim fat from cooking liquid. (Wow, who knew there is so much fat in chicken thighs! Now I know why they taste so good. This is another reason I need a fat separator, I just used a spoon to skim the fat...)

7.Place liquid in a saucepan and bring to a boil.

8.Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened.

To serve, top rice with chicken and cover with the Teriyaki Sauce.

Tomato Basil Soup

This is Jeremy's favorite meal.

3 cloves of garlic, minced

2 tablespoons of olive oil

2 - 14 oz. cans of crushed tomatoes

1 - 14 oz. can of whole tomatoes

2 cups of stock (chicken or vegetable)

1 tsp of sea salt

1 tsp of sugar

1/2 tsp of fresh ground black pepper

1/4 cup of heavy cream

3 tablespoons of fresh basil, julienned

parmesan cheese
In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes.
To finish, reduce the heat to low and stir in heavy cream and basil and top with parmesan cheese.

Crispy Southwest Wraps


1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas


Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Crispy Chicken Wraps


1/3 cup mayonnaise, light or regular

1/4 cup chopped fresh cilantro

3 scallions, sliced very thin

2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference)

2 tablespoons sour cream, light or regular

2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)

1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)

2 cups shredded cheddar cheese (the sharper the better, in my book)

4 (12-inch) flour tortillas


Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Slow Cooker Tomato Basil Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano or 1 T fresh oregano

1 T dried basil or 1/4 cup fresh basil

4 cups chicken broth

½ bay leaf

½ cup flour

1 cup Parmesan cheese

½ cup butter

2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)

1 tsp salt

¼ tsp black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Slow Cooker Chicken Cesear Sandwiches

2 pounds boneless skinless chicken thighs or breasts (I used Chicken Breasts)

1/2 to 1 cup of your favorite Caesar dressing (I used Brianna’s Asiago Caesar)

1/2 cup shredded Parmesan cheese

1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley

1/2 teaspoon ground pepper

2 cups shredded romaine lettuce

12 slider buns or 4-6 regular sized hamburger buns

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Chicken Broccoli Supreme Casserole

I haven't posted on here in a while because I have just been saving all the new recipes I try and like on Pinterest.  Rachel told me that she doesn't ever go on there and asked that I post them here goes.

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.

3 cups cooked chicken breasts – Break up in small pieces

3 cups Grated Cheddar Cheese divided

2 tubes Ritz Crackers

1 stick melted butter

1 tablespoon poppy seeds


1/3 cup Butter- melted

1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water

1/3 cup Chicken Broth

1/4 tsp. Salt

1/4 tsp Pepper

2 Cups Milk

1 1/2 cups of the above Cheddar Cheese

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.