King Ranch Chicken Casserole

I had plans on serving this for dinner tonight, but when the time came to make it I realized that no one would be home to eat this except for my husband and me. So I split this recipe into 2 8×8 pans. I baked one and froze the other. One pan served 3 of us with a little bit left over (my daughter came home earlier than expected).

I’ve seen variations of this recipe all over the internet. Here is my version, sent to me by my husband’s coworker.

King Ranch Chicken Casserole
Serves: 8

3 lbs chicken cooked
2 T.  chili powder
1/2 lb. grated cheese
1 can tomatoes and hot chili peppers (like rotel)
1 can cream of chicken soup
1 1/2 c. chicken broth
1 c. chopped onions
1 c. chopped green peppers
1 can mushroom soup
12 soft tortillas

Bone chicken, mix soups, chili powder and chicken broth.  Heat, line large baking dish with 6 tortillas.  layer with 1/2 chicken, 1/2 soup mixture, 1/2 onion, 1/2 pepper and 1/2 cheese. Repeat layers and then pour tomatoes and hot peppers over top and bake at 350 for 1 hour.  Flavors are enhanced if prepared several hours before baking.

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Chicken with Lima Beans

This was surprisingly very tasty! With the limited list of ingredients, I thought it would be rather bland, but they all combined to make a lip-smackingly good dish. This will be made again. I did add one clove of garlic, crushed because I put garlic in nearly everything!

Chicken with Lima Beans
Serves: 4

1  frying chicken, cut up
salt
pepper
1 tablespoon oil
2 large  potatoes, cubed
10  ounces  frozen lima beans, thawed
1 cup chicken broth
1/4 teaspoon thyme

Season chicken with salt and pepper. Heat oil and butter in large skillet. Fry chicken on both sides until brown. Add to crockpot with remaining ingredients. Cover and cook on low for 4 to 6 hours.


Pizza Burgers

This is a delicious alternative to regular hamburgers.

Pizza Burgers
Serves: 4

1 pound ground beef
4 tablespoons dry Italian-style bread crumbs
1/3 cup finely chopped onion
1/8 teaspoon black pepper
1/4 cup marinara sauce
cooking spray
4 slices Provolone cheese

In large bowl, combine ground beef, bread crumbs, onion, black pepper, & marinara sauce; blend well , being careful to not overwork the meat or else it becomes tough. Divide meat evenly to form into 4 patties. Arrange patties in a large skillet lightly coated with cooking spray over medium-high heat; brown patties for 4 to 5 minutes per side or until they reach desired level of doneness. Place 1 piece of cheese on each patty and continue to cook for 1 minute or until cheese melts.

Serve on buns with lettuce and tomato, if you desire. I often eat this bunless with cottage cheese and a green salad.


Swedish Meatballs over Noodles

I wish I knew where I first found this recipe so I could give proper credit. Alas, I don’t remember. So keep in mind, that although this is a yummy recipe, it is not original with me.
 
                      Swedish Meatballs over Noodles
Serves: 6
 
1 bag egg noodles
1 pound frozen meatballs — thawed
vegetable oil — for frying
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
1/2 teaspoon salt
dash  cayenne pepper
1/2 teaspoon Worcestershire sauce
1 cup sour cream — at room temperature
 
Start noodles cooking. Fry meatballs in oil until done and drain on paper towels. Combine remaining ingredients for sour cream sauce.
Fold meatballs into sour cream sauce.
Drain noodles when cooked and serve meatballs on cooked noodles.