Broccoli chicken Cassarole gone wonderfully wrong

Okay, so I was making cassarole and being unoriginal when i realized the C. Mushroom soup was about 4 years past due.  Needless to say I didnt' use it.  I then had to make something up quick.  As usual I didn't write this down until after and I never measured so I am guessing on the measurements.  They should be pretty close though.  

Ingredients of body:

1 1/2 cups broccoli and colliflower - Cooked al dente.

2  - 3 cups pasta (I used rottini, but small noodles work.  Also I used whole grain to give them a stronger flavor.  The sauce may be a bit strong if you use white flour as they just absorb flavors.)

1 1/2 cups chicken cut into small pieces - cooked in a skillet.

1 - 2 cups grated cheddar cheese

10-12 saltine crackers crushed

1/2 cup heavy cream

1 Tbl garlic Powder

2 Tbl Finely chopped onion or minced dried onion

1/4 tsp thyme

1/4 tsp dill weed

Ingredients for Sauce:

1/2 tsp Thyme

1/2 cup milk

1/4 cup sour cream

1/3 cup heavy cream

1 1/2 Tbl condensed Chicken Stock.  (You can find powdered stock so you may need a bit more milk if that is the case.  Chicken Boullion is not the same it is saltier and not as rich.)

2 Tbl flour

2-3 Tbl heavy cream

water as needed

Directions for sauce:

In a sauce pan over med-low heat add milk, sour cream, heavy cream and chicken stock.  While that is heating mix flour and 2-3 Tbl H. Cream until smooth add water until it reaches a consistency of lightly whipped egg white.  Slowly add to sauce pan.  Add thyme.  Stir constantly to avoid burning.  Heat and stir for approx 10 mins.  remove from heat and allow to cool stirring as needed to keep a skin from forming on top.  Sauce is done.

Directions of Body:

Take an 8x8 pan.  Spread the veggies on bottom.  Cover in cream and garlic.  Add pasta on top.  Spread onion on top as well as thyme.  cover top with Chicken pieces.  Slowly pour sauce over top trying to spread it as much as possible.  cover with cheese and finally with crackers.  Bake for 25-30 minutes at 300 degrees uncovered.  Serve.  Makes about 6 servings.

I hope this makes sense and you can all enjoy.  I was very pleasantly surprised.

Have fun

Yummy summer strawberry salad.

As requested this is the recipie from the salad I brought to the girls night. Unfortunately, there is no measuring stuff out so just wing it :)

Salad contents:
Spinach leaves
Cucumbers
Mozzerella Cheese ( the bigger the shread the more colorful it looks)
Strawberries washed and quartered
Almond Slivers

Add contents in a bowl. Adding the strawberries right before serving keeps them fresh and not mushy.

Dressing:
Big tub of frozen strawberries in syrup. (You could probably use fresh strawberries if you want to freeze them yourself.)
1/3 can of frozen limeade

Blend these two together in a blender until smooth. Then add about an inch or half an inch of oil to the top and blend together. The oil is to taste and just to make the mixture the consistancy of dressing.

For turning the salad into more of a meal, just add grilled chicken. I personally haven't tried the chicken, but it sounds fantastic!

Enjoy!!!

Creamy Italian Chicken

*101 Things To Do With A Slow Cooker*

By Stephanie Ashcraft & Janet Eyring

With Summer Here I Figured It Would

Be A Good Time To Share A Favorite

Slow Cooker Dish Of Ours. That Way

We're Not Heatin' Up The House

With Our Ovens Turned On!

Ingredients:

4 Frozen Boneless, Skinless Chicken Breasts

1 Envelope Dry Italian Salad Dressing Mix

1 Can Cream Of Chicken Soup

Directions:

Combine All Ingredients In Slow Cooker.

Cover & Cook On High Heat 6-8 Hours

Or On Low Heat 10-12 Hours.

Serve Over Rice Or Noodles &

A Veggie On The Side!

Yummy Rice Recipe

Rice Recipe

Ingredients:

1 cube butter

2 envelope packages of Lipton Noodle Soup

2 cups rice (can use short or long grain)

5 cups water chicken bouillon

Directions: Heat oven to 350. Make your chicken bouillon water and pour into a 9 x 13 casserole dish. Set aside. Get a fry pan, melt butter and then add rice and soup mix. Brown on medium heat. (like rice-a-roni) then quickly remove and add to casserole dish and stir together carefully without spilling. Then cover with foil. Bake for 1 hour. Water will be absorbed when done.

Note: I half this recipe for the two of us, because it makes a lot of rice.

Night Before Grocery Day Casserole

Where is everyone? I need new recipes. I'm getting bored enough to start experimenting, and that doesn't always turn out well. This, however, did.

As the name suggests, this is what I made tonight when we didn't have any food. You will need:

1 box of cheap, slimy, nasty, pre-packaged macaroni and cheese (Kroger Value Brand. $0.35. Woot!)
3 Tablespoons butter or margarine
1/3 cup milk (Or more. Eyeball it.)
5 frozen chicken tenders (about a pound)
1 cup frozen chopped broccoli
Extra-sharp cheddar cheese

1) Boil water, add macaroni and cook according to directions. Or accidentally throw away the box, don't worry about it, and cook it until it's finished and completely ignore the directions for macaroni and cheese.
2) While macaroni is cooking, thaw the chicken and then cook it. I threw mine on the George Foreman grill. A pan also works. I guess you could boil it, but I think it takes out all the taste.
3) In a bowl, whisk together the creepy pseudo-cheese mix packet, butter, milk, and broccoli.
4) Spray a baking dish with cooking spray and dump in the drained macaroni. Shred chicken and add to the dish. Then pour the creepy cheese mixture over your pasta and chicken, stir a little, and then grate some real cheese over the top. Put it in the oven at 400 degrees until it's bubbly and looks gourmet.

This actually turned out really well. It was good, and reminded me of the chicken penne dish I've gotten at Applebee's that I paid $8 for. It's a great way to stretch macaroni and cheese. I seriously considered chopping up the lone hot dog we had in the refrigerator, but I thought that might be overkill on the poor-man casserole. I was pleasantly surprised.

Non-Gross Granola

I'll start by saying that I don't really like granola. Actually, I hate granola bars. I think they're nasty. However, needing a different and healthy breakfast, I decided to make my own granola. I always like things better when I make it myself.

You'll need:
3 cups rolled oats (old-school)
*1/2 cup whole raw almonds
*1/2 cup walnuts
*1/2 cup pecans
1/2 cup (or more... I use more) real maple syrup
2 teaspoons cinnamon
1 teaspoon salt
Raisins or something (highly optional. I never put in raisins because for some reason mine always explode in the oven.)

***Note about the nuts: they are expensive if you buy them in the packages you find in the grocery store. If you don't use them that often, either buy them like that and store in the freezer, or just buy what you need. I bought mine at the Sunflower Farmer's Market, and just scooped out a little portion and put it in my bag. It cost me less than $3 for all the nuts.

Preheat oven to 350 degrees. Chop the almonds, pecans, and walnuts and combine in a bowl with everything else. I like to add the maple syrup last. Spray a baking sheet with cooking spray and spread your granola out in an even layer. Bake for about 15 minutes, stirring once. Let cool and store in an air-tight container.

Serving suggestions: eat it with milk (like cereal), combine with yogurt, eat with fruit, or just put it in snack bags and munch on it.

Quick Candy Cookies

From the Kitchen of Pioneer Woman thepioneerwoman.com

What you will need:

.

Refrigerator Cookie Dough (any kind or a varitey)

.

Miniature Chocolate candies (kisses, peanut butter cups, etc.)

.

Mini-Muffin Tin

.

.

First, Slice the cookie dough into 1 to 1 1/2 inch slices.

Next, lay the slices on their side and cut them into quarters (that means 4 equal slices)

Please each quarter into a greased mini-muffin tin.

Next, peel the wrapper from as many pieces of candy as cookies you will be making.

Don't be afraid to try different combinations of candies and dough.

Bake the cookies dough in a 350 degree oven for just a few minutes, about 6 to 8 at the most. You'll want to take them out just when they start to turn golden.

Now, this is important. Almost as soon as you pull the warm cookies from the oven, you'll want to begin lightly pressing one piece of candy into each cookie. The warmer the cookies, the better.

They'll grab onto the pieces of candy and work their magic, making the candy nice and soft and melty.

When they're all done, carefully remove from muffin tins with a spoon and arrange on a nice decorative platter.

I haven't actually tried this recipe yet, but I plan to this week. Cookies and Candy, I don't think you can go wrong.