6 Chicken Breasts – Cooked and cut into bite-sized pieces
3 Bunches of Broccoli – Cut up and steamed
2 Cans Cream of Chicken Soup
1 Cup Sour Cream
1 Cup Mayo
½ tsp. Curry Powder
2 tsp. Prepared Mustard
1 Cup or less Parmesan Cheese
Paprika
Drain Broccoli and arrange in a 9x13 pan. Spread 1/3 of the sauce on top of Broccoli. Place Chicken on top. Spread the rest of the sauce on top. Sprinkle with Parmesan Cheese, as desired, and Paprika. Bake at 350 for 45-60 minutes.
Options:
**2 pkgs. 10 oz. frozen Broccoli – cooked according to directions instead of fresh Broccoli.
**My mom has removed the Mayo from this recipe and swears it tastes better. I made mine that night with the Mayo.
**Because my family likes things a little more “saucy”, I 1½ the sauce.
**For smaller casseroles you could easily ½ this recipe and place in a smaller pan.
Enjoy!
Showing posts with label Main Dish Recipe. Show all posts
Showing posts with label Main Dish Recipe. Show all posts
Sunday, October 17, 2010
Chicken Divane
Submitted by Jacque Balmforth
Wednesday, September 30, 2009
Master Italian Cooking Sauce Mix
Submitted by Shellie Harris
2 (14 - 1/2 oz.) cans stewed tomatoes, pureed
4 (6 oz.) cans tomato sauce
2 cups water
2 (6 oz.) cans tomato paste
2 tbsp. instant minced onion
2 tbsp. parsley flakes
3 tsp. salt
2 tbsp. cornstarch
4 tsp. green pepper flakes
1 1/2 tsp. Italian Seasoning
Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool. Put into six 1 - pint freezer containers, leaving 1/2-inch space on top. Seal and label ITALIAN COOKING SAUCE MIX.
2 (14 - 1/2 oz.) cans stewed tomatoes, pureed
4 (6 oz.) cans tomato sauce
2 cups water
2 (6 oz.) cans tomato paste
2 tbsp. instant minced onion
2 tbsp. parsley flakes
3 tsp. salt
2 tbsp. cornstarch
4 tsp. green pepper flakes
1 1/2 tsp. Italian Seasoning
Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool. Put into six 1 - pint freezer containers, leaving 1/2-inch space on top. Seal and label ITALIAN COOKING SAUCE MIX.
Spaghetti and Meatballs
Submitted by Shellie Harris
Use 2 -15 oz. jars of your favorite spaghetti sauce. Add 1 container of meatballs, thawed and heat. Cook pasta of your choice. Serve with grated Parmesan cheese.
Use 2 -15 oz. jars of your favorite spaghetti sauce. Add 1 container of meatballs, thawed and heat. Cook pasta of your choice. Serve with grated Parmesan cheese.
Friday, May 29, 2009
Sweet and Sour Meatballs
Submitted by: Shellie Harris
1 tablespoon vegetable oil
1 (20 oz.) can pineapple chunks, drained, reserving juice
1 tablespoon soy sauce
3 tablespoons vinegar
6 tablespoons water
1/2 cup brown sugar
3 tablespoons cornstarch
1 large green pepper, sliced
1 container meatball mix, thawed
about 4 cups cooked rice
Directions:
In a large skillet combine oil and 1 cup drained pineapple juice, adding water if necessary to make 1 cup. In a small bowl combine cornstarch, soy sauce, vinegar, water and brown sugar. Stir into juice mixture and cook over medium heat about 5 to 7 minutes until thick, stirring constantly. Add meatballs, pineapple chunks and green pepper. Simmer 20 minutes until heated through. Serve over hot cooked rice.
Serves 6
Optional: You can also add to this recipe by adding precooked, thinly sliced carrots and celery. It adds color and vegetables to the dish. You can also saute mushrooms.
1 tablespoon vegetable oil
1 (20 oz.) can pineapple chunks, drained, reserving juice
1 tablespoon soy sauce
3 tablespoons vinegar
6 tablespoons water
1/2 cup brown sugar
3 tablespoons cornstarch
1 large green pepper, sliced
1 container meatball mix, thawed
about 4 cups cooked rice
Directions:
In a large skillet combine oil and 1 cup drained pineapple juice, adding water if necessary to make 1 cup. In a small bowl combine cornstarch, soy sauce, vinegar, water and brown sugar. Stir into juice mixture and cook over medium heat about 5 to 7 minutes until thick, stirring constantly. Add meatballs, pineapple chunks and green pepper. Simmer 20 minutes until heated through. Serve over hot cooked rice.
Serves 6
Optional: You can also add to this recipe by adding precooked, thinly sliced carrots and celery. It adds color and vegetables to the dish. You can also saute mushrooms.
Master Meatball Recipe
Submitted by: Shellie Harris
4 pounds lean hamburger
4 slightly beaten eggs
2 cups bread crumbs
1/2 cup finely chopped onion
1 tablespoon salt
2 tablespoons cornstarch
1/4 teaspoon pepper
2 teaspoons Worcestershire Sauce
Directions:
Preheat oven to 400 degrees. Combine all of the ingredients in a large bowl. Blend well. Shape in 1 inch balls. Place meatballs on ungreased baking sheet. Bake 10-15 minutes until browned. Remove from cookie sheet and drain on a paper towel. Cool and put 30 meatballs in each freezer container, approx. 5 quart sized containers. Freeze product and use within 3 months.
4 pounds lean hamburger
4 slightly beaten eggs
2 cups bread crumbs
1/2 cup finely chopped onion
1 tablespoon salt
2 tablespoons cornstarch
1/4 teaspoon pepper
2 teaspoons Worcestershire Sauce
Directions:
Preheat oven to 400 degrees. Combine all of the ingredients in a large bowl. Blend well. Shape in 1 inch balls. Place meatballs on ungreased baking sheet. Bake 10-15 minutes until browned. Remove from cookie sheet and drain on a paper towel. Cool and put 30 meatballs in each freezer container, approx. 5 quart sized containers. Freeze product and use within 3 months.
Wednesday, May 13, 2009
Swiss Chicken
Submitted by: Bernice Earl
Ingredients:
4 chicken breasts, boneless and skinless
5 mushrooms, slice
2 green onions, choppped
1 teaspoon dried parlsey
1 can cream of chicken soup
1 cup milk
4 cups grated Swiss cheese
1 cup croutons, crushed
3 tablespoon butter, melted
Directions:
Mixt soup, milk and parsley and set aside. Place chicken in a greased 13x9 inch pan. Top each chicken breast with onions, mushrooms and grated cheese. Pour soup mixture over the top of each breast. Sprinkle croutons on top and drizzle with melted butter. Bake at 350 degrees F for 1 hour, covered, then 30 minutes uncovered.
Ingredients:
4 chicken breasts, boneless and skinless
5 mushrooms, slice
2 green onions, choppped
1 teaspoon dried parlsey
1 can cream of chicken soup
1 cup milk
4 cups grated Swiss cheese
1 cup croutons, crushed
3 tablespoon butter, melted
Directions:
Mixt soup, milk and parsley and set aside. Place chicken in a greased 13x9 inch pan. Top each chicken breast with onions, mushrooms and grated cheese. Pour soup mixture over the top of each breast. Sprinkle croutons on top and drizzle with melted butter. Bake at 350 degrees F for 1 hour, covered, then 30 minutes uncovered.
Cranberry Chicken
Submitted by: Becky Curtis
Ingredients:
4 boneless, skinless chicken breasts
1 - 16 ounce can whole berry cranberry sauce
1 cup creamy French Dressing
1 envelope onion soup mix
Directions:
Cut chicken in strips. Combine cranberry sauce, dressing and onion soup mix. Pour over chicken. Place in a greased baking dish. Bake uncovered at 350 degrees F for 45 minutes. Remove from oven and enjoy.
If you would like to freeze after baking remove from the oven and allow to cool. Place in a gallon freezer bag. Label and freeze.
To serve: Thaw. Heat until hot throughout. Serve with rice.
This recipe may be frozen prior to baking. Freeze in freezer bag. To serve: Thaw. Bake uncovered at 350 degrees F for 45 minutes.
Ingredients:
4 boneless, skinless chicken breasts
1 - 16 ounce can whole berry cranberry sauce
1 cup creamy French Dressing
1 envelope onion soup mix
Directions:
Cut chicken in strips. Combine cranberry sauce, dressing and onion soup mix. Pour over chicken. Place in a greased baking dish. Bake uncovered at 350 degrees F for 45 minutes. Remove from oven and enjoy.
If you would like to freeze after baking remove from the oven and allow to cool. Place in a gallon freezer bag. Label and freeze.
To serve: Thaw. Heat until hot throughout. Serve with rice.
This recipe may be frozen prior to baking. Freeze in freezer bag. To serve: Thaw. Bake uncovered at 350 degrees F for 45 minutes.
Turkey Craisin Puffs
Submitted by: Becky Curtis
Ingredients
1 package refreigerated crescent rolls
1/4 cup mayannaise
1 tbsp honey Dijon musturd
1/4 tsp black pepper
1 cup cooked turkey
1 stalk celery
2 tbsp dried cranberries
2 ounces swiss cheese
few sprigs of fresh parsley
1 egg
Directions
Preheat oven to 375 degrees. Unroll the crescent dough; separate into 8 triangles. Give two triangles to each roll. Lay the two triangles for each individual puff with the wide ends touching. Pinch the ends to seal. Measure mayonnaise, mustard and black pepepr into bowl. Chop turkey and add to bowl. Slice celery and add to bowl. Snip parsley using kitchen shears and add to bowl. Add craisins to bowl. Grate cheese and add to bowl. You should have all the ingredients in now except the egg and crescent rolls. Divide the mixture into four equal parts. Spoon 1/4 of the mixture onto the two crescent rolls for each individual puff. Fold the ends up, twist. Brush each puff with beaten egg. Bake 15-20 minutes or until golden brown.
Ingredients
1 package refreigerated crescent rolls
1/4 cup mayannaise
1 tbsp honey Dijon musturd
1/4 tsp black pepper
1 cup cooked turkey
1 stalk celery
2 tbsp dried cranberries
2 ounces swiss cheese
few sprigs of fresh parsley
1 egg
Directions
Preheat oven to 375 degrees. Unroll the crescent dough; separate into 8 triangles. Give two triangles to each roll. Lay the two triangles for each individual puff with the wide ends touching. Pinch the ends to seal. Measure mayonnaise, mustard and black pepepr into bowl. Chop turkey and add to bowl. Slice celery and add to bowl. Snip parsley using kitchen shears and add to bowl. Add craisins to bowl. Grate cheese and add to bowl. You should have all the ingredients in now except the egg and crescent rolls. Divide the mixture into four equal parts. Spoon 1/4 of the mixture onto the two crescent rolls for each individual puff. Fold the ends up, twist. Brush each puff with beaten egg. Bake 15-20 minutes or until golden brown.
Chicken Rollups
Submitted by: Janae Pickett
Ingredients:
3 ounces cream cheese
1 tablespoon chives or chopped green onion
2 tablespoons melted butter
2 cups cubed or cut up chicken
1/4 teaspoon salt
Italian Bread Crumbs
1 can pop-n-fresh cresent rolls
2 tablespoons milk
1/8 teaspoon pepper
Chicken Gravy: chicken broth (from water you cooked chicken in), cream of chicken soup
Directions:
Add enough chicken broth til it reaches a good gravy consistency.
Blend cream cheese and melted butter until smooth. Add the remaining ingredients. Use 1 can pop-n-fresh crescent rolls (or your own roll dough). Roll out one cresent roll and place a spoonful of chicken mixture in the center of each roll. Bring up the three corners and make sure edges are sealed. Roll in melted butter and then in Italian bread crumbs.
Bake at 350 degrees for 20 minutes or until brown. Serve with chicken gravy drizzeled on top.
Ingredients:
3 ounces cream cheese
1 tablespoon chives or chopped green onion
2 tablespoons melted butter
2 cups cubed or cut up chicken
1/4 teaspoon salt
Italian Bread Crumbs
1 can pop-n-fresh cresent rolls
2 tablespoons milk
1/8 teaspoon pepper
Chicken Gravy: chicken broth (from water you cooked chicken in), cream of chicken soup
Directions:
Add enough chicken broth til it reaches a good gravy consistency.
Blend cream cheese and melted butter until smooth. Add the remaining ingredients. Use 1 can pop-n-fresh crescent rolls (or your own roll dough). Roll out one cresent roll and place a spoonful of chicken mixture in the center of each roll. Bring up the three corners and make sure edges are sealed. Roll in melted butter and then in Italian bread crumbs.
Bake at 350 degrees for 20 minutes or until brown. Serve with chicken gravy drizzeled on top.
Monday, May 11, 2009
Sausage & Stuffing Criss-Cross Pastry
Submitted by: Rebecca Thompson
Thaw time: 30 minutes
Prep time: 20 minutes
Bake time: 35 minutes
Serves:4
Pork sausage, herb-seasoned stuffing, chopped mushrooms and onions make up the filling for this attractive criss-cross pastry made with a Pepperidge Farm Puff Pastry Sheet.
Ingredients:
1/2 pkg. (17.3 oz) Pepperidge Farm Puff Pastry Sheets (1 sheet)
2 eggs
1 tablespoon water
1/2 pound bulk pork sausage
i cup Pepperidge Farm Herb Seasoned Stuffing
1 small onion, chopped
1 cup chopped mushrooms
Directions:
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 375 degrees. Mix 1 egg and water.
Mix thoroughly sausage, stuffing, remaining egg, onion and mushrooms.
Unfold pastry sheet on lightly floured surface. Cut slits 1" apart from outer edge up to fold mark on each side of pastry. Spoon sausage mixture down center of pastry. Starting at one end, fold pastry strips over sausage mixture, alternating sides, to cover sausage mixture. Place on baking sheet. Brush with egg mixture.
Bake 35 minutes or until golden. Slice and serve warm.
Tip: Serves 8 as an appetizer.
Thaw time: 30 minutes
Prep time: 20 minutes
Bake time: 35 minutes
Serves:4
Pork sausage, herb-seasoned stuffing, chopped mushrooms and onions make up the filling for this attractive criss-cross pastry made with a Pepperidge Farm Puff Pastry Sheet.
Ingredients:
1/2 pkg. (17.3 oz) Pepperidge Farm Puff Pastry Sheets (1 sheet)
2 eggs
1 tablespoon water
1/2 pound bulk pork sausage
i cup Pepperidge Farm Herb Seasoned Stuffing
1 small onion, chopped
1 cup chopped mushrooms
Directions:
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 375 degrees. Mix 1 egg and water.
Mix thoroughly sausage, stuffing, remaining egg, onion and mushrooms.
Unfold pastry sheet on lightly floured surface. Cut slits 1" apart from outer edge up to fold mark on each side of pastry. Spoon sausage mixture down center of pastry. Starting at one end, fold pastry strips over sausage mixture, alternating sides, to cover sausage mixture. Place on baking sheet. Brush with egg mixture.
Bake 35 minutes or until golden. Slice and serve warm.
Tip: Serves 8 as an appetizer.
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