Poppy Seed Chicken Casserole

One of my favorite simple casseroles is Poppy Seed Chicken.  This is an easy weeknight or weekend recipe that is popular at potlucks, and a good one to serve when company's coming.

Its texture is both creamy and crunchy and that wonderful butter flavor is just perfect!

Give it a try.

YOU WILL NEED:


 4 boneless, skinless, chicken breast halves
1/2 cup butter, melted
1 sleeve Ritz crackers, crushed
1 tsp. poppy seeds
1 (8oz.) sour cream
1 can cream of chicken soup
2 cups shredded cheddar cheese

Boil chicken over high heat about 20 minutes.
Remove chicken and let cool, then shred. Preheat oven to 350 degrees.

Combine the butter, crackers, and poppy seeds in a bowl; set aside.

Blend sour cream and soup in a bowl. Pour half of soup mixture into a 9x9-inch baking dish. Add the shredded chicken. Then add remaining half of soup mixture on top. Sprinkle with cheddar cheese then top with the cracker mixture.

Bake at 350 degrees for 25-30 minutes , till bubbly.

Serve with/over rice or noodles with a green vegetable on the side.

Enjoy ~Everything in Moderation

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Chicken Caesar Pasta Salad

I love salads! Healthy, not-so-healthy, meat-veggie-fruit- and pasta salads. You name it, I've made it and devoured it!

I really enjoy when two of my favorites get all blended together and my taste buds smile and beg for more. This happened when I ran across this recipe.

I initially saw it on DELISH. Then again on several other recipe sites, all assembled a bit differently which is the beauty of it.

You get the rich, tangy creaminess of the Caesar dressing, poured over chicken, and penne pasta and Parmesan cheese. You can add more pasta if you prefer it to be more of a pasta salad, or add more romaine lettuce if you want it to be more of a traditional Caesar. Some recipes call for the addition of cherry tomatoes and also croutons. Some call for making your own dressing, and some used rotisserie chicken. Fresh chicken or canned chicken can also be used.

Hey, this is YOUR salad. Make it like you want it. But be sure to make it. It's interesting and will pleasantly surprise your guests when you combine the pasta with this familiar salad.

I served this at a baby shower for my second granddaughter, Eliana. The bowl was returned empty.

It can be served as a side dish, or a main dish at lunch. It's perfect for luncheon and I think that adding the cherry tomatoes would work nicely around the holidays since the red and green would look even more festive. Summertime would be a great time to serve it too.

Give it a try!

This was my very simple "cheater" version that allowed me to get it on my table quickly.

2 cups cubed chicken (I used frozen)
1 T. extra-virgin olive oil
1 tsp. Italian seasoning
1 tsp. garlic powder
salt
1 lb. Penne pasta, cooked (or use less if you don't want as much pasta)
1 bag of Romaine lettuce
1/2 cup grated Parmesan
Prepared Ceasar Salad dressing (The best brand you can afford)
*You can also add 1 cup halved grape tomatoes and a half cup garlic flavored croutons

Cook chicken in oil in skillet till cooked through, adding the seasonings. Set aside.
Cook pasta according to pkg. directions. When done, drain and rinse with cold water.  Set in fridge to cool.

When ready to serve, mix together the romaine leaves with pasta ( whatever ratio you prefer of each). Toss with Parmesan and dressing (and tomato, if added).
Top with more Parmesan (and croutons if using).

Serve immediately.

Enjoy!

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Italian Green Pepper Chicken and Quinoa

I love to cook, but I'll tell you what I don't love to do...grocery shop. And then load the car, unload the car, put it all away and then wash dishes when it's all said and done. Really, all that extra just takes the fun out of a wonderful hobby of mine.

Since clean-up is necessary, and cooking is fun, I try really hard to at least get out of going to the grocery store unless I MUST.

So, tonight's dinner was the creative expression of my head/heart/hands as I concocted a recipe with ingredients I had on hand. NO GROCERY STORE TRIP necessary!

I had boneless, skinless chicken strips. I had green peppers and onions. I had Good Season' Italian seasoning mix (and you should keep it on hand too because it makes EVERYTHING taste better!)

 I had boxed Quinoa, (I LOVE quinoa! ) If you've never tried it, it can be used in place of rice, but it is healthier and has a slight, nutty flavor.

I had chicken bouillon, garlic and seasonings and butter and I knew I could throw those things together and make a good meal. And I was right. I love when that happens.


SO, here's the new recipe created just so I wouldn't have to go to the grocery store.

You will need:

1 pkg. boneless, skinless chicken strips (cut into bite-size pieces)
1 green pepper, cut into strips
1 onion, sliced
2 T. butter
2 T. olive oil
1 pkg. Good Season' Italian Dressing mix
1 tsp. minced garlic
1 tsp. salt
1 box Quinoa
2 chicken bouillon cubes
2 T. butter
1/2 pkg. of a small bag of sliced almonds.

 I cooked the chopped onion and green pepper in some olive oil and butter (about 2 T. each.). I sprinkled in some minced garlic (about 1 tsp.), added 1 pkg. of Good Season's Italian dressing mix and continue cooking over med. heat.When the veggies were tender, I added the chicken and cooked until browned and no longer pink in the middle.

I prepared the box of Quinoa according to pkg. directions, adding bouillon cubes to the water (makes it taste so much better). I boiled it for 10 minutes.s. I added a little butter to it before I served it. Then I saw a small pkg of sliced almonds, and I added about 1/2 of that. Raw.


To serve, I placed chicken and veggies on top of Quinoa, with a side salad and glazed carrots. It was wonderful! Give it a try!




*Take a pic of your meal if you do. I'd love to see and hear how it turned out for others.

Oven Fried Chicken and Biscuits

This one comes from a good ole country cook who lives in Creal Springs, a tiny town here in southern Illinois. NORMA LINDSEY shared this delicious recipe in our COAL COUNTRY COOKIN' cookbook. She is the sister-in-law of one of my cousins and is known for her good southern-style cookin.

This is a simple recipe that is finger-licken good!

Try it and add it to your "comfort foods" file.

YOU WILL NEED:

1/4 cup butter
1/3 cup flour
2 tsp. salt
2 tsp. paprika
1/4 tsp. pepper
2 1/2- 3 lb. frying chicken, cut up
1 can biscuits
2 T. milk
1/3 cup Parmesan cheese
1 tsp. garlic salt (or garlic powder if you'd rather)

Melt butter in 9x13" baking pan. Combine flour, salt, pepper and paprika in a paper or plastic bag. Shake to blend. Add meat 2-3 pieces at a time. Shake to coat. Place meat, skin side down in butter. Bake at 400 degrees for 30 minutes. Turn meat. Sprinkle with salt and bake 15 minutes more. Move meat to one end of pan. Dip biscuits one at a time in milk, then Parmesan/garlic salt mixture. Place at other end of pan. Bake 15-20 minutes longer.

Em's Easy Chicken and Dumplings

First off- sorry from my unannounced absence here-I just started a new job a week ago, and have yet to figure out how to keep all the dishes spinning in the air- but I'll get it figured out. I'm back, and have a ton of recipes to share, blogs to catch up on and I have a new giveaway for the month of November that I think you'll enjoy. Tune in tomorrow for the giveaway details. I'll post my new recipes in the mornings, but probably will have to check out your sites in the evening to make this work, but I will come visit again. I miss the DELICIOUS recipes you all dish out.

This recipe comes from my friend Cheryl, whose daughter Emily created it for her 5 children! It's a little like a chowder since it's thick and has the addition of other vegetables, unlike the traditional dumplings. Delicious flavors, and simple to prepare.

You Will Need:

2 cups water
2 cans chicken broth
1 cup condensed cream of chicken soup
1 T. minced garlic
1/2 cup onion,chopped
1/2 cup celery,chopped
1/2 cup carrots, chopped
2 chicken breasts
1 can biscuits (the CHEAPER, the better, in this recipe)
Dash cilantro, oregano and parsley
Flour

Saute' onions, garlic,celery in a little oil till onions wilt. Add water, meat, broth and carrots. Cover pot on low boil till meat is cooked (15 minutes) . Remove meat and cut up. Return meat to pot; add soup,cilantro,oregano, and parsley. Tear biscuits into 1/4" pieces. Add to pot. Cover and simmer for ten minutes, stirring a few times to cover biscuits.

Enjoy.