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Tuesday, May 8, 2018

Chicken Rice Bake

2 lbs boneless skinless chicken breast cubed

1 cup rice
1 cup water
1 can cream of celery
1 can cream of mushroom
2 packs onion soup mix
Some black pepper and garlic powder to taste

Preheat the oven to 375 degrees. Cube the chicken breasts and toss the cubes with 1 packet of the Onion Soup Mix. Set it aside.

For the rice mixture: ox 1 cup of rice, 1 cup of water, 1 can of cream of celery, 1 can cream of mushroom and add pepper/garlic powder to taste. *My rule of thumb when the recipes says to use a spice ‘to taste’ is to cover the top of the mixture with a thin layer *.

Spray/grease the bottom of the dish and add the rice mixture. Even the mixture out to level. Place the cubed chicken on top. 

Bake at 375 degrees for approximately 40 minutes. 

PS I’ve made this multiple times and once or twice I was too lazy or rushed to cube the chicken and just placed the entire breast on top....the chicken will come out VERY bland and tasteless. Moral of the story? CUBE THE CHICKEN BREASTS!’


Sunday, May 21, 2017

Chicken Alfredo Roll-ups

Chicken Alfredo Roll-Ups


15 lasagna noodles (for a 9x13 pan)
2 jars Alfredo sauce (I use Prego 3-cheese Artisan)
Shredded chicken (I used rotisserie - about 1/2-3/4 a chicken)
Shredded Mozzarella cheese
Garlic salt (I use California Blend)
Italian Seasoning

Cook lasagna noodles to al dente. I always cook a few extra because they sometimes break. Cover the bottom of a 9x13 pan in a thin layer of Alfredo sauce and cover with a sprinkle of Italian seasoning. Lay out the noodles on a cutting board and spoon out about 1 tablespoon of sauce on to each noodle. Sprinkle with garlic salt. Add shredded chicken and cover with a thin layer of mozzarella cheese. Roll-up and place in pan seam down. After you finish all 15 (3 rows of 5) cover in Alfredo sauce and then a good layer of mozzarella cheese. Bake at 400* for 30 minutes. 

Friday, March 11, 2016

Burrito Casserole

This casserole is delicious! Brooks gave it a 10 out of 10!!!!!!

1 bag frozen onion
3lb ground beef
2 cans refried beans
2 cans cream of mushroom soup
4 oz sour cream
Shredded cheese (I used Colby jack)
2 packets taco seasoning


Brown the beef, drain, and add the frozen onion. Add taco seasoning. Add refried beans. Meanwhile, mix cream of mushroom and sour cream together. Layer half of the sour cream/cream of mushroom mix in the bottom of the casserole dish. Add torn up (or cut up) tortillas. Add half the meat/bean mixture. Add layer of cheese. Repeat the layers again. Finish with a good layer of cheese. Bake a 350 for 30 minutes. 

I just layer the tortillas whole now. Also, for some texture maybe add some tortilla chips to the top in the last 5 minutes. 

Sunday, March 1, 2015

Chicken noodle veggie soup

This soup is super easy and tastes great!

4 cups chicken broth
2 cups water
2-3 cups chicken (we use shredded rotisserie)
1 bag frozen veggies (your choice)
1 box pasta (I like barilla's mini pastas)
2 tblsp garlic powder
6 tblsp chicken bouillon 
1 tsp red chilli powder

Saturday, February 7, 2015

Ranch taco chicken and rice


2 cups chicken broth
4 chicken breasts
1 can black beans
1 packet ranch dressing mix
1 packet taco seasoning mix
3-4 cups cooked white rice

Add all the ingredients to your crock pot and cook on medium for 4-6 hours. Shred the chicken afterwards and let the chicken marinate in the broth. Cook the white rice. 

Serve over white rice.

Brooks gave this a 9/10! He's a food snob so that's saying something!!

Tuesday, October 28, 2014

Avacado pound cake

1 large Avacado 
3 cups flour
1/3 tsp salt
1 tsp baking soda
3 cups sugar
2 tsp vanilla extract
1/2 cup yellow cornmeal 
1 tsp baking powder 
3/4 cup unsalted butter 
4 large eggs 
3/4 cup buttermilk 
2 9x4x3 loaf pans 

Preheat oven to 350 degrees.
Sift together flour, cornmeal, salt, baking powder and baking soda. Bring eggs to room temp. Beat butter on medium in mixer until soft. Add sugar and beat for 4 minutes. Mash the flash of the avocado and add to the mixture. Beat for one minute. Add eggs one at a time. Add Bonoma. Reduce to low and add half the flour mix, all the buttermilk and then the rest of the flour mix.  divide between the two pans. Bake for 40-45 min. Check after 30 min.

Monday, October 27, 2014

Copycat chicken gnocchi soup

My husband get bed this a 10 out of 10 and he isn't even a soup person!!!!

2 tblsp minced garlic
1/3 cup butter
1 lb. chicken, cube
1/3 cup flour (may need more on certain days)
1 stick celery
1/4 cup onion, shredded (or you can use a frozen mire poix mix)
2 packages of gnocchi (small or large)
1/2 cup of spinach
1/2 shredded carrots
2 cups milk 
2 cups heavy cream
3 chicken bullion cubes
Salt and pepper

On medium heat melt the butter in the soup pot. Add the garlic and sauté with the chicken and cook through. Once the chicken is cooked add the flour and stir until the flower is cooked into the chicken. Add the milk and the cream.Bring to a boil and then add the veggies. Next at the bully on cubes and the gnocchi and cook for 3 to 4 minutes. Simmer for 10 minutes stirring occasionally.