Wednesday, August 31, 2011

Chicken Casserole

Can't believe that fall will be here soon! I love fall. The colors of leaves changing, the crisp blue skies, cooler weather and yummy foods that are so nice to enjoy during that time of year. For me, that means more soups, chili's, casseroles, yummy breads and muffins. What are your favorite things about fall?

Speaking of casseroles, I am totally addicted to this yummy delicious chicken casserole! It's a great quick dinner for those nights you don't have much time if you keep cooked chicken in your freezer. Having precooked chicken and ground beef is such a help for those nights you need something fast.

To me this is pure comfort food. I usually serve it with brown rice and steamed broccoli. It would also be great with mashed potatoes or noodles. Delicious!


Chicken Casserole

2-3 cups of chicken, cooked and chopped
1 can of cream of chicken soup
1/2-1 cup of sour cream (I usually don't measure and this really depends on personal preference)
1 cup of shredded cheese (I like to use sharp or mild cheddar)
1 sleeve of buttery crackers, crushed
4 tbsp of butter, melted

Preheat oven to 350 degrees. In a bowl, combine soup, sour cream, and cheese. Add chicken to mixture and mix well. Pour into a 2-2 1/2 quart baking dish. In another bowl, combine crushed crackers with butter. Coating crackers well. Spread on top of chicken mixture and bake for 30 minutes or until bubbly and browned a bit on top.

Serves 4-6 You could also easily double this to feed more or have more leftover.

To make this healthier, I use healthy request cream of chicken soup, low fat sour cream, 2% shredded cheese if I have it on hand, low salt ritz crackers and I skimp on the butter since the crackers are already buttery. It still tastes great!

Happy eating!
Amanda

This is being shared at What's On Your Plate? at Good Cheap Eats and on Cooking Thursdays at Diary of a Stay at Home Mom.

Thursday, August 25, 2011

Dill Pickle Faux-Fried Chicken


I love looking at the Cooking for your Family board over at Babycenter. They have a recipe review thread where everyone reviews the recipes they made. It's a great way to find new ideas. Well, one lady posted that she had made this recipe for Dill Pickle Faux-Fried Chicken which is from A Good Appetite. I was really happy with this recipe! The kids loved it! Definitely something different to do with chicken and a good way to use up that pickle juice.

I did the recipe a bit different but not much. For the original recipe, click on the link above. Here's what I did....

Dill Pickle Faux-Fried Chicken

2-4 cups of pickle juice
6 boneless, skinless chicken breasts
4 cups of Pepperidge Farms Herb Seasoned Stuffing mix
1/2 cup of grated Parmesan cheese (you could use more or less if you wanted)
2 eggs

Marinate chicken breasts for at least 2 hours (I did all day) in the pickle juice.

Preheat oven to 375 degrees. Prepare a cookie sheet lined with foil and then place a greased cooling rack on top of the foil. Remove chicken from the marinade. Discard remaining marinade. Dry chicken and set aside. In a pie plate or other dish, crack two eggs and mix well. In another dish, add the stuffing mix and cheese. Mix well. Dredge chicken in the egg and then into the dry mix and place on the cooling rack/cookie sheet. Bake for 30-45 minutes or until chicken is cooked through. Flip over halfway through cooking to crisp both sides.

I served with mashed potatoes, corn and green beans. Very delicious!

I do want to add that you could taste the pickle taste in the chicken. Not in a bad way but in a different, good way. However, if you're not a fan of pickles you may not enjoy this recipe. If you didn't marinate it as long as I did it might not take on a strong flavor though. I let mine marinate all day.

Happy eating!




Wednesday, August 24, 2011

Pork Chops in Mushroom Gravy


I had been craving pork chops and hadn't had them in awhile. I like to get the boneless pork loins and have them sliced into chops. I can usually catch them on sale for a little under $2 a pound so that's when I get them. This time I thought I'd bake them but wanted to do something that wouldn't dry them out since they are on the leaner side. I decided to do these Pork Chops in Mushroom Gravy and they were so yummy!

Pork Chops in Mushroom Gravy


8 boneless pork loin chops (mine ere 1/2" thick)
1 can of healthy request cream of mushroom soup
1/2 packet of onion soup mix
1/2 cup of reduced fat sour cream
1/2 cup of milk

Preheat oven to 350 degrees. In a bowl, combine soup, onion soup mix, sour cream and milk together. In a baking dish, arrange pork chops in a single layer. Pour soup mixture on top of the chops and spread around coating each one. Cover and bake for about 1 hour or so. I went a little over an hour. They were tender and yummy!

I served it with noodles, and mixed veggies. The gravy is absolutely delicious! You could easily do this in a crock pot as well. These definitely don't photograph well but they are tasty!

Happy eating!