Foodie Friday - Chicken Stuff

I'd thought I'd posted this before, but since it was mentioned in the Husband MeMe I posted on my other blog, I figured I'd better put it in this one. It's also my Foodie Friday post, so check out Gollum's blog for more tasty recipes!

2-3 boneless, skinless chicken breasts, cut into cubes
1 10 oz. package frozen broccoli flowerets
2-3 cups shredded cheddar cheese
1 cup mayonnaise (you can use heavy or lite mayo, just not fat free)
1 can cream of chicken soup
1.5-2 cups bread crumbs
black pepper

Preheat the oven to 350. Boil the chicken cubes in water until done. While chicken is cooking, cook the frozen broccoli in the microwave for 3-5 minutes until defrosted and slightly cooked. Drain the broccoli and layer it in the bottom of a square baking pan. Chicken will probably still be cooking, so go ahead and mix up the cheese, mayo and soup in a mixing bowl and add black pepper to taste. After chicken is done, drain it and create a layer of cooked chicken on top of the broccoli. Spread the cheese/mayo/soup mixture over the chicken to create the final layer. Top with bread crumbs and squirt the top of the casserole with some spray butter or margarine if you have any. Bake for 30-35 minutes until crumbs are toasted and casserole is bubbly around the edges.

Since this is a rich one-dish meal, side dishes (if you choose to serve them) should be light and refreshing - good choices are a crisp green salad, congealed salad, or fruit.

Joelle's Spicy Chicken with Spaghetti

A friend of mine from work passed along this recipe with the warning that it is SO GOOD, but makes a ton of food. WOW, I thought – that’ll make it a lot easier when I make casseroles for my pregnant friends this spring! BTW, frozen casseroles are one of the BEST gifts to give a pregnant woman – she won’t have to cook when she gets home from giving birth, and if hubby can turn on the oven and timer they’re set! Anyway, here’s the recipe from Joelle:

2 cans cream of chicken soup
1 can cream of mushroom soup
¾ of the big block of Velveeta (you can use Lite, but not fat-free)
4-6 Chicken breasts, boiled and shredded
garlic salt and black pepper, to taste
1 can EACH regular and spicy Ro-tel (or 2 cans regular if you prefer)
1 pkg. spaghetti noodles, cooked and drained

Combine all ingredients in a gigantic bowl, then divide into 2 9x13 casserole pans or several 9x9 square pans for freezing. When ready to cook, thaw overnight and bake for 45 minutes on 350.

Hot Rhonda's Hot Vegetable Casserole

I got this recipe from mom several years ago (I won’t say how many!) and it’s always been a hit! It’s another recipe from Aunt Tene - a GREAT casserole and has never failed to impress both kids and adults. I like to serve it with ham, and it’s even good cold and leftover the next day. . . seriously! TJ’s Uncle Johnny ate about half the pan by himself at the Joseph family Christmas party one year.

1 8 oz. bag frozen mixed vegetables (peas, carrots, green beans, etc.)
1 c. mayonnaise (you can use light, but NOT fat free – yuck!)
1 c. shredded cheddar cheese
½ c. finely chopped celery
Salt to taste
1T. or more black pepper
1 stick butter or margarine, melted
1 sleeve buttery crackers, crushed

Preheat oven to 350. While oven is heating up, microwave the vegetables according to package directions and drain. Place into the bottom of a 9 x 9 casserole pan. In a bowl, combine, mayonnaise, cheese, celery, salt and pepper. Spread mayo/cheese mixture over the vegetables. Now for the “tastes really good, bad for you” part – mix the melted butter with the crushed crackers and spread evenly over the top. Yep, add more butter to buttery crackers! Bake uncovered for 30 minutes or so until the top of the casserole is browned and the innards are bubbly. Even confirmed vegetable haters will ask for seconds – I’ve seen it in real life.

Aunt Tene's Mac N Cheese

TJ surprised me one night by calling to ask for my mom’s mac and cheese recipe. Seems he’d told his co-workers he made the best mac n cheese ever, so Kraft in the blue box simply wouldn’t do. Mom said she got this recipe from her Aunt Tene (Mac’s sister), who is well known for being an AWESOME cook. By the way, TJ said he had NO leftovers the next day, and I can promise that you won’t either!

1 box macaroni noodles, cooked and drained
1 block Colby cheese, shredded OR 2 c. shredded Colby Jack in a pinch
1 egg, beaten
1 c. milk
Salt and pepper to taste (we use LOTS of pepper)
coupla good shakes of red pepper
1 c. shredded cheddar
¼ stick of butter, cut into very small pieces (dots)

Preheat oven to 350. Mix cooked noodles, shredded Colby or Colby Jack, egg, milk, and seasonings in a bowl and turn into a greased 9 x 13 casserole pan. Top with shredded cheddar and butter dots and bake until bubbly around the edges. If you really want to get MaMaw with it, throw a good handful of buttered breadcrumbs on top before you pop it in the oven.

Mike's Chicken Veggie Casserole

Our friend Mike comes to visit and work on TJ’s various vehicles every so often, and knows first-hand my love for a good southern casserole. One day, he’s sent me a text message requesting a casserole with “chicken, vegetables and bread”. This was the result – a cross between chicken divan and Hot Rhonda’s Hot Vegetable Casserole!

1-2 lbs. chicken tenders or boneless skinless breasts, cut into 1” pieces
2 bags frozen vegetables (I used Roma variety mixed veggies from Publix)
1 c. mayonnaise
½ c. sour cream
1 tsp. red pepper and/or 1T. Black pepper
2 c. shredded cheddar cheese
¾ c. Italian breadcrumbs, Italian style Pando breadcrumbs, or combination of both

Preheat oven to 350. While oven is preheating, boil chicken pieces until thoroughly cooked, drain, and place in the bottom of a 9” x 13” casserole pan. Cook vegetables according to package directions, drain, and layer on top of the chicken. Mix mayo, sour cream, pepper and cheese in a bowl and add a layer on top of the veggies. Sprinkle breadcrumbs on top and bake for 20-30 minutes until cheese is melted, sauce is bubbly, and the kitchen smells good!