Poppy Seed Chicken Casserole with Rice

Poppy Seed Chicken with Rice (Adapted from The Ashcroft Family Table Blog)

Ingredients

• 2-3 cooked and shredded chicken breasts, about 3 cups
• 2  10.5 ounces canned cream of chicken soup
• 1 1/2 cups sour cream
• 2 cups cooked white rice

Ingredients for Topping

• 3.4 ounces crushed Ritz crackers, 1 sleeve
• 1/4 cup butter
• 2 teaspoons poppy seeds
• 1 Tablespoon dried parsley (optional)
• 1/4 cup greated Parmesan cheese

Instructions

1. Preheat oven to 350 degrees.  Lightly coat a 9 X 13 baking dish with cooking spray and set aside.
2. In a medium-sized bowl, mix shredded chicken, cream of chicken soup, sour creaam, and COOKED rice.
3. Pour the chicken mixture into the greased pan and spread into an even layer. Top with cracker crumb mixture listed below.
4. Mix crushed Ritz cracker, melted butter, poppy seeds, dried parsley, and grated Parmesan cheese in a small bowl.  Spread on top of chicken mixture.
5. Bake uncovered, at 350 degrees for 30 minutes or until topping is crispy and the mixture is bubbling.

Notes

This recipe serves 8.  If I need to increase size, I increase the total melted butter to just less than 1/2 cup, add another cream of chicken soup or a can of mushroom soup, and more sour cream as needed.  The chicken and rice mixture may be made on the day before and refrigerated but you may need to add 10 -15 more minutes to baking.  This recipe may be made without rice as well by possibly adjusting to only 1 can of cream of chicken soup.  This recipe is great if you have leftover rice and/or chicken.  If you are in a hurry, buy a rotisserie chicken and shred or pull it.

Bubba's Dressing for Turkey or Chicken (Perfected by Rod)

1 cup self-rising flour

3 eggs

2 chopped onions

4 T. melted butter

2 cups meal 

1 cup chopped celery

Black pepper to taste

1 tsp poultry seasoning

Mix above ingredients with enough sweet milk for right consistency.  Bake at 400 degrees in greased skillet.  Break up while hot and mix with liquid from hen or turkey.  Put back in Pyrex dish and brown.

Doris Moore

 Squash Dressing

3 cups cooked squash

1 onion, chopped

1 can Cream of Chicken Soup

1 cup sour cream

3 eggs

3 cups crumbled cornbread (or Ritz crackers)

Salt and Pepper to taste

Shredded Cheese (Optional)

Rotel tomatoes (Optional)

 

Mix squash, onion, soup, sour cream and eggs together; mix well.  Add cornbread to this mixture, mix well.  Pour into a greased 9 X 13 inch baking dish.  Bake at 350 degrees for 30 minutes.

Ultimate Chicken Spaghetti

Ultimate Chicken Spaghetti

Prep Time35 mins

Cook Time30 mins

Total Time1 hr 5 mins

Servings: 6 to 8

Author: Stacey Little | Southern Bite

Ingredients

• 2 pounds frozen boneless skinless chicken breasts
• 1 (16-ounce) package spaghetti
• 1 (10-ounce) can Ro*Tel Tomatoes
• 2 (10.5-ounce) cans cream of mushroom soup
• 1 (16-ounce) package Velveeta cheese
• 4 ounces cream cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup shredded sharp cheddar cheese

Instructions

• Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
• Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
• Cook the pasta according to the package directions. Drain and set aside.
• In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
• Bake for 20 to 30 minutes or until heated through and the cheese has melted.

  

Sharon's Taco Dip

Sharon's TACO DIP

8 oz cream cheese, room temp
1 can refried beans with jalapenos
2 Tbsp taco seasoning
shredded cheese
diced green onions
tortilla chips

Spread cream cheese into an 8" x 8" baking dish. Spread refried beans on top to cover. Sprinkle taco seasoning over the beans.
Top with shredded cheese, let your heart tell you how much.
Can you ever have too much cheese?
No!! lol
Top with diced green onion.
Bake in oven at 350° for 20 to 25 mins .... until completely heated thru & bubbly.
Serve with chips

Brown Sugar Spiced Salmon

Ingredients

1/2 cup dark brown sugar

1 tablespoon chile powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Four 8-ounce salmon fillets

Directions

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
2. In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.
3. Bake for 10 to 15 minutes, depending on thickness and desired doneness.

https://www.foodnetwork.com/recipes/katie-lee/brown-sugar-spiced-salmon-2585826

No Peek Chicken

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders

How to make it :
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 1 1/2 hours or until done and “Don’t Peek!”
Your house will smell amazing!