Marvelous Recipes

My family loves chicken almost any way I fix it. I am especially fond of chicken seasoned with curry and I like the convenience of casseroles, as this allows me to cook everything in one dish. I just started putting things together the other night and this is what came together for our dinner. Hubby and our son Matthew really enjoyed this and declared it a “keeper”!

3 cups uncooked wide egg noodles
1 medium onion, chopped
1 tablespoon butter
1 (14 ounce) package frozen broccoli cuts, thawed
4 ounces processed cheese spread (Velveeta), cubed
2 cups cooked chicken cut into bite size pieces*
2 cans (10-3/4 ounces each) cream of chicken soup
1 soup can of milk
1 teaspoon curry powder
1 (6 ounce) package French fried onions, divided

1. Cook the noodles according to the package directions; drain. Pour into bottom of a 13×9-inch casserole.

2. In a small skillet, sauté onion in butter until tender; stir into noodles in casserole. Layer the broccoli, cubed cheese, cooked chicken and 1/2 the French fried onions over the noodle mixture.

3. In a large bowl, combine the soup, milk and curry powder; pour over the noodle mixture. Sprinkle remaining French fried onions over the top.

4. Bake at 350 degrees F. for 20 to 25 minutes or until hot and bubbly and onions are golden brown. Makes 8 servings.

Emily

A delicious all-in-one chicken dinner that’s sure to please your family members! It’s perfect for using up left-over chicken or turkey!

1 (14 oz) package seasoned stuffing croûtons
1 tablespoon dried parsley flakes
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped onion
1/2 cup chopped celery
2 teaspoons butter or margarine
4 cups cooked cubed chicken or turkey
1 (14 oz) can chicken broth
2 (10.5 oz) cans condensed cream of chicken soup
1/2 cup melted butter or margarine

1. In a large bowl, combine the stuffing croûtons, parsley flakes, sage, salt and pepper; set aside.

2. In a small skillet, over medium heat, cook the onion and celery in 2 teaspoons butter or margarine until tender; add to the stuffing mixture in bowl. Stir in cooked cubed chicken, broth, soup and melted butter. Transfer mixture to a greased 13×9-inch baking dish.

3. Cover and bake at 350 degrees F for 40 to 45 minutes. Uncover and bake an additional 15 minutes. Makes 8 to 10 servings.

Emily

All the delicious Mexican flavor you love in a simple, easy-to-make dinner!

1 pound boneless skinless chicken breasts, cubed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon + 1 teaspoon olive oil
1 (16 oz) can refried beans
1 (10 oz) can diced tomatoes and green chilies
8 flour tortillas, cut into 1-inch strips ( I used Jalapeño Cheddar flavor)
1 (11 oz) can Mexicorn, drained
2 cups shredded cheddar cheese

1. In a large skillet, cook the chicken, cumin and salt in 1 tablespoon olive oil until the chicken is no longer pink.

2. In a small bowl, combine the refried beans and tomatoes. Spread 1 cup of mixture into a greased 11×7-inch baking dish. Top with 24 tortilla strips; layer with 1/2 the corn, 1/2 the bean mixture, 1/2 the chicken and 1/2 the cheese. Repeat the layers.

3. Make a lattice crust* over the filling with the remaining tortilla strips; brush with the remaining olive oil. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until hot and cheese is melted. Makes 6 servings.

* I was in a hurry and just laid mine on top!

Emily

Your family is sure to enjoy this spicy and tasty meat-and-potato dish!

1-1/2 pounds boneless skinless chicken breast, cut into 1-inch strips
1/3 cup buffalo wing sauce
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch dressing
3/4 cup shredded Cheddar cheese
1 (10 oz) can condensed cream of celery soup
1/4 cup chopped sweet onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely crushed corn flakes
2 tablespoons butter or margarine, melted

1. In a medium bowl, stir together chicken strips and wing sauce to coat; set aside.

2. In a large bowl, stir together the potatoes, ranch dressing, cheese, soup, onion, salt and pepper; blend well. Spoon into a 13×9-inch baking dish sprayed with cooking spray. Arrange chicken strips over potato mixture.

3. In a small bowl, combine crushed corn flakes and butter or margarine. Sprinkle over chicken strips.

4. Cover with foil and bake at 350 degrees F for 30 minutes. Uncover and bake 20 to 25 minutes longer or until the potatoes are tender and chicken is no longer pink when centers of thickest pieces are cut. Makes 6 servings.

Emily

This casserole is perfect for using left-over turkey or chicken. Really good comfort food!

2 cups cooked turkey, cut into bite size pieces*
2-1/4 cups boiling water
1/3 cup milk
1/4 cup chopped onion
1 (10-3/4 oz) can condensed cream of mushroom soup**
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6 oz) package original-flavor long-grain & wild rice mix

1. In an ungreased 11×7-inch (2 quart) casserole dish, mix together all the ingredients, including seasoning packet from rice mix; blend well.

2. Cover casserole with aluminum foil and bake 45 to 50 minutes or until the rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed. Makes 6 servings

* Cooked chicken can be used in place of cooked turkey.

**You can also use cream of celery or cream of chicken soup in place of mushroom.

Dish up some good taste with this delicious, complete meal your family will eagerly come to the table to enjoy.

2 cups small shells pasta, uncooked (or any small pasta)
3 cups cooked chicken, cut into cubes
2 jars (12 oz. each) chicken gravy
1 bag (16 oz.) frozen broccoli, carrots and cauliflower mix
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup herb-seasoned stuffing crumbs
3 tablespoons butter or margarine, melted

1. Preheat oven to 375 degrees F. Cook pasta according to package directions and drain. Pour into an ungreased 2-1/2 or 3 quart casserole. Add chicken, gravy, vegetables, thyme, salt and pepper. Mix well.

2. Cover casserole with aluminum foil and bake 20 minutes. Uncover and stir. In a small bowl, mix stuffing crumbs and melted butter; sprinkle on top of casserole.

3. Bake uncovered for 10 minutes longer or until hot and topping is browned. Serves 6.

This casserole can be made ahead and kept in the refrigerator for next day serving. Just omit the cheese and French fried onions. When ready to use, cover the casserole with aluminum foil and pop into the oven at 350 degrees for about 30 minutes or until hot. Remove from oven, sprinkle top with cheese and French fried onions and bake 5 minutes more.

4-boneless, skinless chicken breasts halves, cut into cubes
1 1/4 cups rotini pasta
1 (14-16 ounce) package frozen broccoli florets, thawed
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
1 1/2 cups milk
2 tablespoons minced onion
1 teaspoon salt
2 teaspoons coarse ground black pepper,[ or to taste].
1 cup sour cream
1 (1 ounce) envelope ranch dressing mix, dry.
2 cups shredded cheddar cheese
2 cups French fried onions

1. Melt 2 tablespoons butter or margarine in 10 inch skillet. Cook the chicken, turning often, until no longer pink. Remove from heat and set aside.

2. In a large saucepan, bring 2 quarts of water to a rapid boil. Add corkscrew pasta and cook 8-10 minutes or until the pasta is tender. Drain well. Pour pasta into bottom of a well buttered 3 quart casserole dish.

3. Layer the thawed broccoli florets over the pasta, then layer the chicken over the broccoli.

4. In a large bowl, combine the soups, milk, minced onion, salt, pepper,sour cream and ranch dressing mix.Stir together until thoroughly blended. Pour soup mixture over ingredients in casserole dish.

5. Bake at 350 degrees for 20-25 minutes. Remove from oven and top with shredded cheddar cheese and French-fried onions. Return to oven for 5 minutes or until the cheese is melted and the onions are lightly browned. Serves 4.

Bring the family together and serve up some of this creamy chicken casserole. Good food and good conversation make for a great evening!

4- boneless, skinless chicken breasts
2 tablespoons butter or margarine
1-1/2 cups elbow macaroni
1 (10 oz) package frozen broccoli, thawed
1 (8 ounce) package cream cheese, softened
1 cup cottage cheese
1 cup sour cream
1 cup mayonnaise
1 (1 ounce) package ranch dressing mix, dry
1 teaspoon black pepper (more or less to taste)
1 (8 ounce) package shredded cheddar cheese

1. Cut chicken breasts into bite size chunks. Melt 2 tablespoons butter or margarine in medium size skillet. Cook chicken chunks over medium high heat until meat is no longer pink. Remove from heat and set aside.

2. Bring 2 quarts of water to a rapid boil in large saucepan. Add macaroni and boil 8-10 minutes or until tender. Drain and pour into a buttered 13×9-inch (3 quart) baking dish. Layer cooked chicken over macaroni. Layer thawed broccoli over chicken.

3. In a large bowl, combine softened cream cheese, cottage cheese, sour cream, mayonnaise, ranch dressing mix and pepper. Pour evenly over ingredients in baking dish.

4. Bake 350 degrees for 20-25 minutes or until hot. Sprinkle with cheese and bake 5 minutes or until cheese is melted and lightly browned. Makes 4 servings.

Tip:
You could add a little crunch to this casserole by topping the cheese with french fried onions before baking the last 5 minutes!