I have been a member of a recipe email group for several years. The contributions the members make are usually quite good. The following is one of those contributions. I have no idea why the recipe is called Chicken Patrick, but it is. This is good comfort food.
3 pounds chicken breasts, no skin, no bone,
1 can cream of chicken soup
1 cup sour cream
1/2 cup chicken broth
1/4 cup margarine
1 sleeve Ritz crackers, crushed
Cook chicken in boiling water until done (about 20 minutes). Cool. cut into bite size pieces. Preheat oven to 350 degrees F. Grease a 9×13″ baking dish. Mix together soup, sour cream, and broth. Put chicken in a layer in baking dish. Pour mixture over chicken evenly. Crush crackers into coarse crumbs. Sprinkle crumbs in a layer over sour cream mixture. Drizzle melted margarine evenly over crumbs. Bake for 45 minutes. Serve hot over egg noodles with a green vegetable or salad.
Source: “Friendly Freezer”
I have changed this around a little. Instead of layering the chicken and then the sauce mixture, I mix it all up. It really doesn’t change the taste or texture at all. And this way I can put half of it in a freezer bag, the other half in a smaller, 2-qt sized pan. It freezes nicely. For smaller amounts, you could even freeze portions sized for small individual casserole dishes to make one at a time. One note on freezing, however. I do not add the crackers to the mixture before freezing. I’ll mix up the batch of crackers/melted butter and freeze that separately and attach it to the container I have frozen the chicken mixture in. For smaller dishes, you’ll want to decrease the cooking time, depending on the size of the dish. You’ll know when it is done when the mixture is bubbling. This is also good served over cooked rice.
This is yummy soup and it isn’t too spicy. This is my first attempt at making a bread bowl and it didn’t turn out quite right. The size was okay, but it really was too flat. I’m not much of a bread baker and I think that the next time I decide to do this, I’m stopping a Panera and buying bread bowls from them. Here is how I made them:
1/2 cup water — 70-80 degrees
1 cup warm milk — 70-80 degrees
2 tablespoons butter — softened
2 tablespoons sugar
1 1/2 teaspoons salt
4 cups all-purpose flour
2 packages active dry yeast — (2 Tbsp)
1 egg white — beaten
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed.)
When the cycle is completed, turn dough onto a lightly foured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375 degrees for 20-25 minutes or until golden brown. Cool on wire racks.
To make bowls, cut the top fourth off of bread; carefully hollow out bottom of each leaving a 1/4″ shell (discard removed bread or save for another use).
The Taco Soup recipe is as follows:
1 pound ground beef (or turkey)
1 large onion — chopped
1 package ranch dressing mix
1 package taco seasoning mix
1 can chili beans
1 can Mexican tomatoes (Rotel)
1 can corn
2 cans beef broth
Simmer 1 hour.
Even though it didn’t look like I wanted it to look, it still tasted yummy. I added shredded cheddar cheese to the top for some extra yumminess.
Autumn! I love this season. I love the colors, the scents, the crisp clean air. As the heat and humidity of summer gives way to the cooler, dryer days and nights of autumn, I am drawn to change my menu plans. I tend to serve foods that are heartier, stick-to-your-ribs fare. And iced tea gives way to hot spiced tea. I received this recipe from my first pastor’s wife (I didn’t go to church until I was 18, when I was saved). She served this after a hay-ride many, many years ago. I loved it and begged her for the recipe. Now I’m happy to share this with you.
Spiced Tea Mix
1 cup Instant Lemon Tea (unsweetened)
1 cup Tang
1/2 cup sugar (for sweet tea, increase this to 2 1/2 cups)
1/2 tsp cinnamon
1/4 tsp ground cloves
Mix the dry ingredients and store in an airtight container. Use 2 1/2 to 3 rounded teaspoons to a mug of hot water for hot spiced tea.
Join Sally at A Gracious Home for more ideas to celebrate autumn.