Archive for the ‘Main Dish’ Category

Chicken Enchilada Casserole, Church Potluck Style

January 15, 2012

If you like casseroles with cream soups and sour cream, you will love this one. This was the first time I’ve ever mixed green chilies with a cream soup, and it was amazing! I found the recipe in my grandma’s church cookbook from Croom A Coochee Baptist Church in Florida. The recipe was submitted by Mindy Oxendine.

Chicken Enchilada Casserole
3 cups cooked chicken, diced (I used leftover dark turkey meat from Christmas.)

1 can cream of chicken soup

1 large can green chilies

8 oz sour cream

1/2 can chicken broth

1 box chicken rice-a-roni (I got a box of rice/vermicelli by mistake, and it worked well.)

3 cups cheddar cheese (Just use as much as you need to cover the dish.)

1 large can French fried onions (enough to cover the top)


Cook rice-a-roni as directed on the box. Add in cream soup, green chilies, sour cream and chicken broth. Place in 9x13in pan. Sprinkle cheese over the top and cook at 350 degrees for 30 minutes. Sprinkle onions on top and cook an additional 5 minutes. Serves 8.

Note: Since I have a smaller family, I divided the mixture into two 9×9 pans. I cooked one of them, and placed the other (before adding cheese) in the freezer for another day. Half the recipe was plenty for my family of four, and we even had leftovers.


Beefy Shells and Cheese

July 4, 2011

Here’s a new one that I have recently fallen in love w/. I absolutely luv Velveeta Shells and Cheese and this was a way to bring it back into my life. Super simple to put together and make. Ready in about 30 minutes. I switch between kidney beans and the black beans depending on what I have in the pantry and what kind of mood I’m in. The chili powder is “use what u can tolerate.” If u don’t like things too spicy don’t put much in. If u like it spicy add more. ENJOY!


1 pound ground beef
1 package (12 ounces) shells and cheese dinner mix
2 cups water
1-1/4 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1 to 2 teaspoons chili powder
1/8 teaspoon salt


In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside cheese sauce packet from dinner mix. Add shells and water to skillet. Bring to a boil; cover and simmer for 10-12 minutes or until pasta is tender.
Stir in the salsa, beans, chili powder, salt and contents of cheese sauce packet. Remove from the heat; cover and let stand for 5 minutes. Yield: 6 servings.

Chicken Crescents

May 16, 2011

This is a delicious recipe I recently found in my parents’ church cookbook “Deltona Alliance Church Cookbook.”  We have enjoyed it!


  • 3-4 boneless chicken breasts, cooked and diced
  • 2 tbsp. butter or margarine
  • salt and pepper to taste
  • 2  8count crescent roll packages
  • 6oz. cream cheese
  • 4-6 tbsp. milk
  • bread crumbs
  1. In a large bowl, add cream cheese and butter.  Microwave on low power to soften. Add milk, salt and pepper to the cream cheese mixture and blend together.  The consistency should be thin but not too runny.
  2. Add chicken and toss to coat.
  3. Separate crescent rolls so that you have 4 squares per package (two triangles together for each).  Spread each square on a cookie sheet until it forms a 5×5 square.  (Squeeze together the center diagonal seam).  You will have 8 squares.
  4. Spoon the chicken mixture into the center of the squares and pull up the edges of the dough and twist to secure. Sprinkle with plain or Italian bread crumbs. 
  5. Bake at 375 until rolls are nicely browned, about 10-12 minutes.

Bow Ties with Sausage and Bell Peppers

May 9, 2011

            Pasta is a frequented ingredient at our house.  Not only is it inexpensive, but it is often quick and tasty, too!  This meal is one of our favorites.  It only requires a few ingredients, but these ingredients produce a really flavorful meal.  “Bow Ties with Sausage and Bell Peppers” is also a relatively easy and quick meal to fix for dinner.  It is even a favorite of our two-year old daughter Riley!


8 oz Bow tie pasta

¾ lb Italian sausage links

2 Bell peppers

½ c Beef broth

¼ tsp Ground black pepper

1 T Dried parsley

½ c Grated parmesan cheese


  1. Cook pasta according to package directions; drain.  Pour pasta into serving dish.
  2. Cut sausage into 1-inch pieces.  (Jason is super-sweet and removes the casings before cutting because I like it better that way.)
  3. Cook sausage and peppers in a large skillet over medium-high heat until sausage is fully cooked and peppers are no longer crunchy.
  4. Add broth and pepper to skillet.  Bring to a boil.  Reduce heat and simmer uncovered for 5 minutes.
  5. Add sausage mixture, parsley, and parmesan* to pasta in serving dish and stir to combine.

Serving Size:  4

*We prefer to add the parmesan to our individual servings, mostly because I’m a cheese-aholic, and Jason prefers to be a little healthier.  This method also prevents the cheese from getting goopy from the hot pasta (in case you have that problem).

This recipe is adapted from “Bow Ties with Sausage and Sweet Peppers” in the Big Book of 30-Minute Dinners by Better Homes and Gardens.

Chicken Barbeque Pizza

April 25, 2011

This is a fun and yummy recipe that requires very little effort.  I make the dough in my bread maker, but you could just as easily buy a pizza crust from the store.  The pie recipe came from me just figuring it out.  The dough recipe comes from the manual for my Bread Box Bread Maker.  It’ll make 2 thick pizza crusts (I usually do one chicken barbeque and one pepperoni).

Pizza crust dough:

  • 1 1/2 cups + 3 Tbs  warm water
  • 2 Tbs oil
  • 2 Tbs sugar
  • 1 tsp salt
  • 2 Tbs dry milk
  • 4 1/2 cups flour
  •  2 tsp active dry yeast

– Put all ingredients into the bread maker and select the dough program for 2 lb.

– When dough is finished in bread maker, place dough on lightly floured surface.  Divide in half and press each half onto a pizza pan (or pizza stone if you have one), raising edges slightly.

Pizza Recipe (makes one pie):

  • About a cup of cooked Chicken (I usually use leftovers after cooking a whole chicken, or you can use canned chicken, or whatever)
  • About 1/2 cup of Marinara sauce
  • About 1/4 cup of Barbeque sauce
  • Shredded mozzarella cheese

– Combine marinara sauce with barbeque sauce (I usually just do this by sight and taste.  The barbeque sauce can easily overpower the marinara sauce, so just add the barbeque a little at a time until it tastes good to you.  If you add too much, just add more marinara.)

– Spread sauce over the dough and top with as much mozzarella as you like (I like mine cheesy!)

– Coat chicken with a Tbs or two of barbeque sauce and spread over cheese.

– Cook the pie at 425* for 15-20 mins and voila! Yummy Chicken Barbeque Pizza.

Stuffed Peppers

March 28, 2011
Red bell peppers.

Image via Wikipedia


Last week I found this recipe while browsing through Jane Maynard’s blog “This Week For Dinner.”  She gives credit to a lady named Julia Axtell for giving her the recipe.  While on the blog, I was searching for something a little different than our family’s typical dinner recipe and this did the trick.  The rice mixture that fills the peppers is especially delicious!  I only made half the recipe (I used 4 peppers and half the rice mixture) and it was plently for my husband and I.  Our son has an amazing dislike for green peppers, one of the only foods he does not like,  so we graciously allowed him a peanut butter and jelly sandwich for dinner and all was well!


  • 6-7 bell peppers of any color, 1 3/4 to 2 pounds
  • 2-4 Tablespoons olive oil
  • 1/2 medium onion, chopped
  • 1 pound sweet or hot Italian sausage, casings removed
  • 3 Cups cooked rice
  • 1 Tablespoon chopped fresh parsley (I left this out only because I did not have any)
  • 1/4 Cup grated parmesan cheese
  • 1 egg, slightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2  8-oz. cans tomato sauce
  • 1/2 Cup water

Jane Maynard’s Instructions:

  1. “Preheat oven to 350
  2. Cut tops from peppers and remove seeds and ribs. If your peppers don’t want to stand up nicely, cut off part of the bottom as well to level the base of the pepper.  Try not to cut throught to the inside, but if you do it’s not the end of the world.  Brush outside of peppers with oil.
  3. In a medium frying pan, heat remaining olive oil over medium heat, Add onion and cook 2-4 minutes or until softened.  Crumble sausage meat into pan and cook, stirring to break up lumps, until it begins to lose its pinkness, 5-7 minutes. Drain the fat (use a slotted spoon or pat with papertowels).
  4. Slightly beat egg in a large-ish mixing bowl.  Add rice, parsley, cheese, salt, pepper and sausage/onion mixture.  Mix well.
  5. Stuff the bell peppers with rice filling, mounding top slightly.  Place peppers ina 9″ X 13″ baking dish. Mix tomato sauce with water and pour into dish around peppers. Bake 45 minutes.”

Buffalo Chicken Soup

March 16, 2011

This recipe has been on my list of recipes that I really wanted to try for a long time, ever since my husband got it from a coworker. Last week I tried it for the first time and brought it to a church fellowship dinner. (I know, you’re not supposed to bring a dish you haven’t tried to those kinds of things, but who really cares?) I made a double batch and came back with an empty pan!



  1. Dice chicken and cook on stove in saute pan. Remove chicken from pan, and cook onions in pan until translucent.
  2. In large soup pan, add soup, sour cream, and 4 cups milk. Whisk together and stir until creamy. Add buffalo sauce, onion, hash browns, cooked chicken, and cheese.
  3. After everything heats through, add milk to tone down the heat or more buffalo sauce to heat it up!

Sea Food Fettuccini

December 17, 2010

Sorry my entry is so late this evening.  When we came home from cookie decorating, my computer was not cooperating with me!  This recipe comes from my mother who, one weekend, found herself demonstrating cookware for my sister at JC Penny when the chef they had asked couldn’t make it.  It was a tour of Italy display, and my mother modified a sea food fettuccini recipe from the cookbook they were selling.  This can be a very economical meal if you look for frozen shrimp or scallops on sale.  This can also be easily doubled or tripled for a crowd!

Seafood fettuccini

1 box fettuccini noodles (cooked al dente)

1 pint Half and half

1-1 ½ cups Parmesan or three cheese blend

1 shallot minced

1 lemon

Shrimp, scallops, crab meat (or imitation) or any combination of these.

1-2 cloves of garlic (minced)

Parsley finely chopped

Salt and pepper to taste

White wine (optional)

2 TBS Butter and 1 TBS olive oil

 In a large skillet or electric skillet heat the butter and olive oil on medium-high.  Saute the shallot, garlic, and seafood until shrimp and scallops are opaque (about 3-5 minutes).  You may add the juice of  one lemon or a 1/4 cup of white wine as you’re cooking the seafood.  Reduce the heat to medium and add the half and half and cheese, stirring until cheese is melted.  Stir in salt and pepper to taste and the cooked fettuccini.  Garnish with chopped parsley and serve.  We like to eat this with a salad and hot bread sticks!

Cheesy Chicken and Stuffing Casserole

December 9, 2010

This is my number one go to recipe when it comes to hospitality.  I’m sure that I’ve already cooked this for a number of you Auburndale ladies, and I will be pulling out again as we have a bunch of due dates coming up for you expectant mothers.  This recipes comes from my Mommom (who I am sure got it from somewhere else, but I don’t know where).  Growing up there were six kids in our family, and this was one of the few golden recipes that everyone liked.  What makes it so great, besides the taste, is that it is incredibly simple, requires very little prep time, serves 8, and is very kid friendly.


  • 4-5 Boneless Skinless Chicken Breasts ( or as many as it takes to cover the bottom of a 9×13 pan)
  • 8 oz of Swiss Cheese Slices
  • 10 3/4 oz can of Condensed Cream of Chicken Soup
  • 1/2 cup Chicken Broth
  • Salt and Pepper
  • 1 bag of Stuffing Mix (about 6-8 oz)
  • 1 stick Butter, melted

Preheat your oven to 350. First, cut up chicken (I like to cut into serving-size pieces) and place in a buttered 9×13 casserole dish. Second, layer cheese on top of chicken. Next, mix soup, broth, salt and pepper (and if you like cooking with wine, this is a good place to add a splash of white wine – great either way).  After that, pour soup mixture over cheese.  Sprinkle 3/4 stuffing mix over top (I usually just do the whole bag). Finally, drizzle with melted butter. Bake 45-60 mins.

I usually like to serve this with some garlic green beans and possibly some cranberry sauce.  And there you have it!


December 6, 2010

This recipe is from my Aunt. It’s a common dish on my Mom’s side of the family. A fond memory of my childhood is making corn tortillas with mom and eating this yummy dish.  Justin was really exited to try them for the frist time. The dish is a favorite of his now. Note: You can omit the meat if you wish.  The dish is yummy both ways.

Yield: About 15 entomatadas

Roma tomatoes 7 to 9

2 garlic cloves

2 serrano peppers

1 Tomatillo



16oz queso fresco

3 lb beef chuck

1/2 onion

Corn tortillas

Salsa:  take 7 to 9 roma tomatoes; quarter them, 2 garlic cloves, 1 tomatillo, 1 serrano pepper, 1/4 to a 1/2 tsp of cumin and enough salt to taste.  Mix all in a blender until frothy.  Heat up a tablespoon of oil in a saucepan…pour salsa into the hot oil….. cook on very low 2 or 3 till all of the frothy pink is gone.

Crumble a package of queso fresco.

Take 3 lbs of hamburger, 1/2 chopped med size onion, 1/2 finely diced serrano, salt and pepper to taste along with 1/4-1/2 tsp of cumin. Cook till browned.

In a fry pan heat enough oil to cover the bottom plus a little more…..get it nice and hot on med high…..take corn tortillas and fry them till crispy….with a different set of tongs, dip the corn tortillas in the salsa on very low heat…..take out when very soft (Try not to break the tortilla. It took me a few times to get it right). Place a tbsp of meat on the tortilla along with about the same amount of queso fresco….roll the tortilla.  You can add a little more salsa and cheese on top for more flavor. To add more spice you can always add more serrano to the salsa.

Freeze or refrigerate leftover meat, it’s good for tacos later that week.

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