Chicken and Wild Rice Casserole
This quickly became by husband's favorite meal for dinner. The secret is to use a fresh Rotisserie chicken, which I get from the grocery store.
Ingredients
- Fresh rotisserie chicken, shredded
- Box of wild rice (I use Uncle Ben's quick cooking long grain and wild rice)
- Brick of Monterrey jack cheese, freshly grated
- Can of cream of chicken soup
- Paprika
- Pepperidge Farm stuffing mix
- 1/2 cup butter, melted
Preheat oven to 325 degrees. Shred the rotisserie chicken and cook the rice according to the instructions. Scoop approximately two and a half cups of stuffing mix into a bowl. Melt the butter and pour over the stuffing. Mix it up so that the butter coats the stuffing.
Using a greased baking dish, pour the cooked rice into the dish. Sprinkle cheese over top, covering the rice. Next, layer the chicken. Sprinkle the paprika over top of the chicken. Next, spoon the cream of chicken soup over the chicken - be sure to spread it out so it covers all of the chicken. Then, spread the stuffing over top of the chicken. Bake for about 30 minutes. Keep an eye on it though - if the stuffing starts to really brown, lightly cover the top with foil.
Everything Bagel Crescent Rolls
These have been my go-to breakfast for awhile now. They are delicious!
Ingredients:
- tube crescent rolls
- spreadable cream cheese
- an egg white
- everything bagel seasoning
Preheat oven to 375 degrees. Layout the crescent rolls and place a small spoonful of cream cheese at the large end of the triangle. Roll it up the way you normally would, but twist the ends so they are sealed. Place them on a greased cookie sheet. Brush the tops with the egg white and then sprinkle the everything bagel seasoning over the top. Bake for about 10 minutes (or until lightly browned).
WARNING: these are addicting! I've been to known to eat an entire tray in one morning.
Creamy Italian Chicken over Pasta
This crock pot meal is a perfect comfort food meal, especially on a cold night.
Ingredients:
- 2 chicken breasts
- 1 can of cream of chicken soup
- chicken broth/stock
- packet of dry Italian dressing mix
- tablespoon of butter
- brick of cream cheese
- egg noodles, cavatappi or other pasta noodle of choice
Place chicken breasts in the crock pot. Sprinkle the Italian dressing mix over the chicken. Add the cream of chicken soup. Use the can to measure 3/4 chicken broth/stock. Add butter. Cover and cook on high for 3 hours (low for 6 hours). Add the cream cheese and cook for another hour. Shred the chicken and mix everything together. Serve over the pasta.