Daddy's Request

Reading that title did you think maybe Mr. Everyday was asking for something special and Monkey helped me make it? Well, that does happen in our house, a lot, but in this case, I'm not talking about my baby daddy...but instead my Daddy.

That's right, I'm 32 and I still call him Daddy. Always have, always will! Sure he's a father. And yep, a dad too. But to me, his little girl, he will forever be Daddy.

About a month ago, he was telling me about this dish he had at a buffet while out on the road. (For those of you who don't know, he's an over the road truck driver.) Cris-crossing the country on a weekly basis tends to lead to him trying to find decent food at decent prices that isn't always fast food, and tastes like home cooking when he can.

So anyway, he told me he had this amazingly yummy dish and wanted me to try to recreate it. Now, I was waiting for something I would have to really research and find a recipe for. But instead, he started describing something I think has graced most American's dinner tables at one point. Poor Daddy. Sometimes he lives such a sheltered life. LOL Okay, so that isn't true. What is true is that some of the ingredients in a standard version, and this one too, are things my mom can't eat, hence why he's never had it at home. I told him I would try to come up with my own recipe and see if I could re-create a close match to have.

The week of Thanksgiving I made this for our supper, and actually took him a bowl of leftovers when we celebrated with them. Well, it was kinda late, he had had a big meal, and dessert, but I still wanted him to taste it while I was there. So, my mom heated up a small dish for him to try. Well....let's just say that small dish turned into a bigger bowl, and he finished off the entire thing before we left! Yep, it was a hit! He declared it "delicious" and "absolutely what he was looking for." In fact, he loved it so much he made me promise to make him a couple to freeze and have on hand for simple suppers when my mom isn't home.

Ya'll know how much I love casseroles, and this is definitely going to become a staple in our house. See, what I didn't tell you yet, was Daddy was lucky to get the bowl he did because my "boys" were fighting over the dish as soon as it came out of the oven! They could not get enough and loved every bite.

This is a great simple weeknight supper, or pot-luck dish! It can freeze and travel well, and feed a crowd for pretty cheap! I'm so glad my Daddy enjoyed what I came up with for him; and I'm also grateful he requested it in the first place, because look at the yummy creation it lead to!

Chicken, Broccoli and Rice Casserole
1 package chicken tenders
1 (12 oz.) bag frozen chopped broccoli, thawed and drained
8 oz. shredded sharp cheddar cheese
2 c. cooked rice
1/4 c. butter, diced
1 c. milk
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 small onion, chopped
Olive Oil
Salt and Pepper to taste

Preheat oven to 375. Arrange chicken tenders on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Roast for 30 minutes until done. Remove and set aside to cool enough to handle. When cool, chop or shred.  Reduce oven to 350.

In a large bowl combine cooked chicken, rice, broccoli, cheese, milk, soups, onion, salt and pepper. Stir well to combine. Spray a 9x13 dish with cooking spray. Pour chicken and rice mixture into dish and spread evenly. Top with diced butter. Bake for 30-45 minutes until heated through and cheese is melted. Stir before serving.

Shared on The Country Cook Dec. 13, 2013

Casseroles at Very Good Recipes

Reading that title did you think maybe Mr. Everyday was asking for something special and Monkey helped me make it? Well, that does happen in our house, a lot, but in this case, I'm not talking about my baby daddy...but instead my Daddy.

That's right, I'm 32 and I still call him Daddy. Always have, always will! Sure he's a father. And yep, a dad too. But to me, his little girl, he will forever be Daddy.

About a month ago, he was telling me about this dish he had at a buffet while out on the road. (For those of you who don't know, he's an over the road truck driver.) Cris-crossing the country on a weekly basis tends to lead to him trying to find decent food at decent prices that isn't always fast food, and tastes like home cooking when he can.

So anyway, he told me he had this amazingly yummy dish and wanted me to try to recreate it. Now, I was waiting for something I would have to really research and find a recipe for. But instead, he started describing something I think has graced most American's dinner tables at one point. Poor Daddy. Sometimes he lives such a sheltered life. LOL Okay, so that isn't true. What is true is that some of the ingredients in a standard version, and this one too, are things my mom can't eat, hence why he's never had it at home. I told him I would try to come up with my own recipe and see if I could re-create a close match to have.

The week of Thanksgiving I made this for our supper, and actually took him a bowl of leftovers when we celebrated with them. Well, it was kinda late, he had had a big meal, and dessert, but I still wanted him to taste it while I was there. So, my mom heated up a small dish for him to try. Well....let's just say that small dish turned into a bigger bowl, and he finished off the entire thing before we left! Yep, it was a hit! He declared it "delicious" and "absolutely what he was looking for." In fact, he loved it so much he made me promise to make him a couple to freeze and have on hand for simple suppers when my mom isn't home.

Ya'll know how much I love casseroles, and this is definitely going to become a staple in our house. See, what I didn't tell you yet, was Daddy was lucky to get the bowl he did because my "boys" were fighting over the dish as soon as it came out of the oven! They could not get enough and loved every bite.

This is a great simple weeknight supper, or pot-luck dish! It can freeze and travel well, and feed a crowd for pretty cheap! I'm so glad my Daddy enjoyed what I came up with for him; and I'm also grateful he requested it in the first place, because look at the yummy creation it lead to!

Chicken, Broccoli and Rice Casserole
1 package chicken tenders
1 (12 oz.) bag frozen chopped broccoli, thawed and drained
8 oz. shredded sharp cheddar cheese
2 c. cooked rice
1/4 c. butter, diced
1 c. milk
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 small onion, chopped
Olive Oil
Salt and Pepper to taste

Preheat oven to 375. Arrange chicken tenders on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Roast for 30 minutes until done. Remove and set aside to cool enough to handle. When cool, chop or shred.  Reduce oven to 350.

In a large bowl combine cooked chicken, rice, broccoli, cheese, milk, soups, onion, salt and pepper. Stir well to combine. Spray a 9x13 dish with cooking spray. Pour chicken and rice mixture into dish and spread evenly. Top with diced butter. Bake for 30-45 minutes until heated through and cheese is melted. Stir before serving.

Shared on The Country Cook Dec. 13, 2013

Casseroles at Very Good Recipes

reade more... Résuméabuiyad

Leftover Time

Three days people. That's all the time you have to finish those menus, prep all that food and start the cooking marathon! I can hardly believe Thanksgiving is this week, but luckily I'm only responsible for one dish for our meal, so I'm all set!

So, here is my question. By Friday are you so sick of turkey you don't want to see another piece? Or are you enjoying turkey sandwiches until the last piece of white meat is gone? Or are you searching for the perfect dish to use some of that delicious bird in, turning it into something new? If the last option describes you, then you've come to the right place because I've got a great idea for you. Sure, it's written with chicken, but cooked turkey would make the perfect substitution, especially this time of year.

When I reviews my friend Christy Jordan's new cookbook Come Home to Supper, I featured this recipe and admitted it was the first one I wanted to try. Well, then a couple weeks got away from me, and Alex got sick, and it got put on the back burner for a little bit. But a couple weeks ago I finally had the chance, and I'm telling you what, it was a huge hit at our house. In fact, Mr. Everyday was eating it out of the pan, straight from the pan, before I could even serve it up!!

It truly is comfort food on a plate! I love casseroles all year long, but mostly during the cold winter months. There is just something so warming and homey about them. They make you feel so much better after a long, hard day when you good food, fast! And I will tell you, without a doubt, the one thing inside this one that really gets your attention and makes you say "yum" are the almonds! They are the perfect little crunchy surprise.

If you are looking for a simple weeknight meal, I hope you will give this a try. Or if you just know that leftover turkey is going to take over your life and you're going to need to find ways to use it before you lose it, this may just be your saving grace. Either way, it's one that will become a regular in our home; and I hope it does in yours too!

Chicken and Wild Rice Casserole From Come Home To Supper
3 boneless chicken breasts, cut into strips (see note)
Olive Oil
1 (6 oz.) box wild rice mix
1 (15 oz.) can French green beans, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. sour cream
1 c. slivered almonds
35 Ritz crackers, crushed
1 stick butter, melted
Salt and Pepper to taste

Preheat oven to 375. Drizzle chicken tenders with oil, season with salt and pepper. Place on baking sheet and roast for 45 minutes. Remove and let cool. When cool enough to handle, cut into bite size pieces. Prepare rice according to package directions. When done, transfer to a large bowl. Add chicken, soup, beans, sour cream, almonds, salt and pepper. Mix well. Grease a 9x11 or 9x13 pan. Transfer rice mixture to pan and spread evenly. Top with crushed crackers. Drizzle with butter. Reduce oven to 350. Bake for 30 minutes. *NOTE* I like to make the chicken ahead and then prepare casserole at supper time. Also, if using turkey instead of chicken, you will need about 2 cups cooked turkey, chopped.

Casseroles at Very Good Recipes

Three days people. That's all the time you have to finish those menus, prep all that food and start the cooking marathon! I can hardly believe Thanksgiving is this week, but luckily I'm only responsible for one dish for our meal, so I'm all set!

So, here is my question. By Friday are you so sick of turkey you don't want to see another piece? Or are you enjoying turkey sandwiches until the last piece of white meat is gone? Or are you searching for the perfect dish to use some of that delicious bird in, turning it into something new? If the last option describes you, then you've come to the right place because I've got a great idea for you. Sure, it's written with chicken, but cooked turkey would make the perfect substitution, especially this time of year.

When I reviews my friend Christy Jordan's new cookbook Come Home to Supper, I featured this recipe and admitted it was the first one I wanted to try. Well, then a couple weeks got away from me, and Alex got sick, and it got put on the back burner for a little bit. But a couple weeks ago I finally had the chance, and I'm telling you what, it was a huge hit at our house. In fact, Mr. Everyday was eating it out of the pan, straight from the pan, before I could even serve it up!!

It truly is comfort food on a plate! I love casseroles all year long, but mostly during the cold winter months. There is just something so warming and homey about them. They make you feel so much better after a long, hard day when you good food, fast! And I will tell you, without a doubt, the one thing inside this one that really gets your attention and makes you say "yum" are the almonds! They are the perfect little crunchy surprise.

If you are looking for a simple weeknight meal, I hope you will give this a try. Or if you just know that leftover turkey is going to take over your life and you're going to need to find ways to use it before you lose it, this may just be your saving grace. Either way, it's one that will become a regular in our home; and I hope it does in yours too!

Chicken and Wild Rice Casserole From Come Home To Supper
3 boneless chicken breasts, cut into strips (see note)
Olive Oil
1 (6 oz.) box wild rice mix
1 (15 oz.) can French green beans, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. sour cream
1 c. slivered almonds
35 Ritz crackers, crushed
1 stick butter, melted
Salt and Pepper to taste

Preheat oven to 375. Drizzle chicken tenders with oil, season with salt and pepper. Place on baking sheet and roast for 45 minutes. Remove and let cool. When cool enough to handle, cut into bite size pieces. Prepare rice according to package directions. When done, transfer to a large bowl. Add chicken, soup, beans, sour cream, almonds, salt and pepper. Mix well. Grease a 9x11 or 9x13 pan. Transfer rice mixture to pan and spread evenly. Top with crushed crackers. Drizzle with butter. Reduce oven to 350. Bake for 30 minutes. *NOTE* I like to make the chicken ahead and then prepare casserole at supper time. Also, if using turkey instead of chicken, you will need about 2 cups cooked turkey, chopped.

Casseroles at Very Good Recipes

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They Are Coming

In case you've been living under a rock, today is the first day of November. Put those jack-o-lanterns away and grab the turkeys and pilgrims, kids. Thanksgiving is exactly 27 days from today. In this house once the fun of Halloween is behind is, it's pretty much a downward coast to the holiday season. Thanksgiving, Christmas and even New Year's are approaching quicker than some of you might realize, or even want. But don't fret, don't freak out, I am here to help with at least one aspect of the holiday rush. Over the next several weeks, I will be offering up some ideas for your meal plans, from breakfast to mains, to sides, that could all be great additions to your holiday planning. 

First up, something I made for supper a few weeks ago, that will definitely be appearing on our table again, and if you are planning on a house full of family for Thanksgiving or Christmas, could be the answer to your breakfast prayers!

I am SO excited to share this one because I know ya'll are going to go as nuts for it as we did. Sure, I used it as "breakfast for supper", and it was just as yummy at 6pm as I know it would be for breakfast or brunch. Oh, and a side note: this reheats beautifully! We had some leftover and Alex ate it for breakfast for the next 3 days. Just pop it in the microwave for about 30 seconds! Which is also a great idea if you're having house guests because maybe you cook it once, and they eat it for a couple days, saving you time and money!

If you love cinnamon rolls, French Toast and bread pudding, then let me introduce you to your new favorite dish. With a little help from refrigerated cinnamon rolls, and a custard filling filled with flavor, oh and of course nuts, syrup and icing, this is hands down the easiest and most delicious breakfast casserole I've ever made. Yes it's rich. I'm not gonna lie. But it's the holidays. We are all supposed to indulge a little!! Serve it with some fresh fruit on the side, that will make you feel better. 

The holidays are coming, like it or not. But we can prepare, and organize and get ready so maybe just a little of the stress is taken away so we can enjoy the time with our families a little more. Or, we can totally stress, and eat plates of this and not care because it tastes so darn good!

Cinnamon Roll French Toast Bake From Pillsbury

1/4 c. butter, melted

2 (12.4 oz.) tubes refrigerated cinnamon rolls, icing removed

6 eggs, beaten

1/2 c. heavy cream

2 tsp. cinnamon

2 tsp. vanilla

1 c. chopped pecans

1 c. maple syrup

Preheat oven to 375. Pour melted butter into the bottom of a 9x13 baking dish. Separate each tube into individual rolls. Cut each roll into small bite sized pieces, about 6-8 per roll. Lay cinnamon roll pieces in butter in dish. In a medium bowl, combine eggs, cream, cinnamon and vanilla. Mix well. Pour over cinnamon roll pieces. Sprinkle with pecans. Drizzle with maple syrup. Bake about 25 minutes, until golden brown. While baking, transfer icing to microwavable safe bowl. Heat for about 15 seconds, until thin enough to pour. When casserole is finished, drizzle top with icing. 

Shared on The Country Cook November 1, 2013

Breakfast at Very Good Recipes

In case you've been living under a rock, today is the first day of November. Put those jack-o-lanterns away and grab the turkeys and pilgrims, kids. Thanksgiving is exactly 27 days from today. In this house once the fun of Halloween is behind is, it's pretty much a downward coast to the holiday season. Thanksgiving, Christmas and even New Year's are approaching quicker than some of you might realize, or even want. But don't fret, don't freak out, I am here to help with at least one aspect of the holiday rush. Over the next several weeks, I will be offering up some ideas for your meal plans, from breakfast to mains, to sides, that could all be great additions to your holiday planning. 

First up, something I made for supper a few weeks ago, that will definitely be appearing on our table again, and if you are planning on a house full of family for Thanksgiving or Christmas, could be the answer to your breakfast prayers!

I am SO excited to share this one because I know ya'll are going to go as nuts for it as we did. Sure, I used it as "breakfast for supper", and it was just as yummy at 6pm as I know it would be for breakfast or brunch. Oh, and a side note: this reheats beautifully! We had some leftover and Alex ate it for breakfast for the next 3 days. Just pop it in the microwave for about 30 seconds! Which is also a great idea if you're having house guests because maybe you cook it once, and they eat it for a couple days, saving you time and money!

If you love cinnamon rolls, French Toast and bread pudding, then let me introduce you to your new favorite dish. With a little help from refrigerated cinnamon rolls, and a custard filling filled with flavor, oh and of course nuts, syrup and icing, this is hands down the easiest and most delicious breakfast casserole I've ever made. Yes it's rich. I'm not gonna lie. But it's the holidays. We are all supposed to indulge a little!! Serve it with some fresh fruit on the side, that will make you feel better. 

The holidays are coming, like it or not. But we can prepare, and organize and get ready so maybe just a little of the stress is taken away so we can enjoy the time with our families a little more. Or, we can totally stress, and eat plates of this and not care because it tastes so darn good!

Cinnamon Roll French Toast Bake From Pillsbury

1/4 c. butter, melted

2 (12.4 oz.) tubes refrigerated cinnamon rolls, icing removed

6 eggs, beaten

1/2 c. heavy cream

2 tsp. cinnamon

2 tsp. vanilla

1 c. chopped pecans

1 c. maple syrup

Preheat oven to 375. Pour melted butter into the bottom of a 9x13 baking dish. Separate each tube into individual rolls. Cut each roll into small bite sized pieces, about 6-8 per roll. Lay cinnamon roll pieces in butter in dish. In a medium bowl, combine eggs, cream, cinnamon and vanilla. Mix well. Pour over cinnamon roll pieces. Sprinkle with pecans. Drizzle with maple syrup. Bake about 25 minutes, until golden brown. While baking, transfer icing to microwavable safe bowl. Heat for about 15 seconds, until thin enough to pour. When casserole is finished, drizzle top with icing. 

Shared on The Country Cook November 1, 2013

Breakfast at Very Good Recipes

reade more... Résuméabuiyad

Weeknight Rush

Is it just me or are the weeknights becoming more and more rushed? Between homework, after school activities and every day life, I am pretty sure the hours between 3:30 and 8 pm are some of the busiest in my life. So, it's so nice when I can come up with a meal that is quick, tasty and has us going back out the door on time!

You've heard me say it before, but I think it bears repeating. Casseroles are a mom's best friend. I know many people turn their noses up at just the word, but to me, if I can put a bunch of things into one pan, throw it in the oven and in about 30 minutes have dinner on the table, I am a happy mama. Sure, there are some casseroles out there that were simply never meant to be, most likely because someone started throwing ingredients together that had no business being paired, but those aren't the ones I'm talking about. I mean the ones that are made up of things we already love, that compliment each other, and simply make sense hanging out in one simple dish.

Tacos. We love them. Taco fixins'. We love those too. So why not take everything I would normally have out for a "taco bar", and see what kind of casserole I can make? See, this is my thought process. And I know I'm not the first one to have this crazy notion.

So here is a simple, delicious Mexican casserole perfect for any crazy, crammed full of things to do, weeknight! Adapt it with your favorite ingredients. Have the kids help pick out what things they want in it. Easy, yummy and fun for the whole family. I told you a good casserole is a mom's best friend!

Taco Casserole
1 lb. ground beef
1 packet taco seasoning
1 (16 oz.) can refried black beans with onion and garlic
1 (16 oz.) jar mild chunky salsa
1 green pepper, chopped
1 (2.2 oz) can sliced black olives
3 Roma tomatoes, chopped, divided
1 c. shredded taco cheese
Shredded Lettuce
Tortilla Chips, slightly crushed

Preheat oven to 350. Add enough broken tortilla chips to bottom of 9x13 dish to cover. In a large skillet brown beef until no longer pink. Add taco seasoning, stir well. Add beans and salsa. Stir well. Cook 5-7 minutes to allow flavors to combine. Add to top of chips. Spread evenly. Add green pepper and 2/3 chopped tomato. Sprinkle top with cheese and black olives. Bake for 20-25 minutes until cheese melts. Top with rest of tomato, lettuce and more broken chips.

Shared on The Country Cook Oct. 11, 2013

  Casseroles at Very Good Recipes

Is it just me or are the weeknights becoming more and more rushed? Between homework, after school activities and every day life, I am pretty sure the hours between 3:30 and 8 pm are some of the busiest in my life. So, it's so nice when I can come up with a meal that is quick, tasty and has us going back out the door on time!

You've heard me say it before, but I think it bears repeating. Casseroles are a mom's best friend. I know many people turn their noses up at just the word, but to me, if I can put a bunch of things into one pan, throw it in the oven and in about 30 minutes have dinner on the table, I am a happy mama. Sure, there are some casseroles out there that were simply never meant to be, most likely because someone started throwing ingredients together that had no business being paired, but those aren't the ones I'm talking about. I mean the ones that are made up of things we already love, that compliment each other, and simply make sense hanging out in one simple dish.

Tacos. We love them. Taco fixins'. We love those too. So why not take everything I would normally have out for a "taco bar", and see what kind of casserole I can make? See, this is my thought process. And I know I'm not the first one to have this crazy notion.

So here is a simple, delicious Mexican casserole perfect for any crazy, crammed full of things to do, weeknight! Adapt it with your favorite ingredients. Have the kids help pick out what things they want in it. Easy, yummy and fun for the whole family. I told you a good casserole is a mom's best friend!

Taco Casserole
1 lb. ground beef
1 packet taco seasoning
1 (16 oz.) can refried black beans with onion and garlic
1 (16 oz.) jar mild chunky salsa
1 green pepper, chopped
1 (2.2 oz) can sliced black olives
3 Roma tomatoes, chopped, divided
1 c. shredded taco cheese
Shredded Lettuce
Tortilla Chips, slightly crushed

Preheat oven to 350. Add enough broken tortilla chips to bottom of 9x13 dish to cover. In a large skillet brown beef until no longer pink. Add taco seasoning, stir well. Add beans and salsa. Stir well. Cook 5-7 minutes to allow flavors to combine. Add to top of chips. Spread evenly. Add green pepper and 2/3 chopped tomato. Sprinkle top with cheese and black olives. Bake for 20-25 minutes until cheese melts. Top with rest of tomato, lettuce and more broken chips.

Shared on The Country Cook Oct. 11, 2013

  Casseroles at Very Good Recipes

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Childhood Camping

When I was a little girl, one of the highlights to my summer vacation was the trip my mom and I made "back home" each July. For two weeks we would head east to Pennsylvania to spend some much needed quality time with my grandparents and uncle. And oh what a fun filled two weeks they were! 

One of our favorite things to do during that time was to load up the Winnebago and head to Pymatuning State Park and spend a few days in the great outdoors, sitting around the campfire, filling each day with more memories than the one before. Some of those memories are ones I hold most dear from my childhood. Like the time a mother skunk and her babies "camped out" under our camper! Yep, true story!

And two things that stick in my mind most of all about those camping trips are both food related. One, my grandma always had a fridge full of Grape Faygo pop (my favorite at the time) and it was such a treat! The second is this dish... a super simple supper, that to this day is still a family favorite. It was something grandma could easily make out of the canned goods stocked in the camper, and was especially nice if we had a rainy day and grandpa wasn't able to cook outside. Not to mention it always makes a huge amount, and the leftovers make great lunches for a couple days. 

If you love simple "thrown together" meals that can be ready in no time, I'm sure this will be right up your alley. Or maybe your family enjoys camping trips too, and this can go with you on your next excursion. Either way, I'm happy to share just a little bit of my childhood, and hope it leads to happy memories for you too!

Campfire Skillet Casserole

2 large Russet potatoes, baked and cooled

2 (15 oz.) cans green beans, drained

1 (16 oz.) package smoky link sausage, cut into small pieces

1 (11 oz.) can mushroom pieces and stems, drained

3 TBS butter

Salt and Pepper to taste

Dried Parsley for garnish

Preheat electric skillet to 350. (If using stove top, medium-high) Cut potatoes int large bite sized chunks. Add butter to skillet. Once melted, add potatoes. Season liberally with salt and pepper. Allow potatoes to cook, stirring often until slightly golden around edges, about 5-7 minutes. Add green beans, mushrooms and smoky links. Stir to combine. Reduce heat to 325. Cover and allow to cook 20 minutes,  stirring occasionally. Adjust salt and pepper. Garnish with parsley. 

*NOTE* As much as we enjoy very crispy potatoes, for this recipes I don't let them get too crisp. Why? Because that's the way grandma did it....and I don't mess with a good thing! 

Shared on Make Ahead Meals June 17, 2013

Casseroles at Very Good Recipes
Pin It

When I was a little girl, one of the highlights to my summer vacation was the trip my mom and I made "back home" each July. For two weeks we would head east to Pennsylvania to spend some much needed quality time with my grandparents and uncle. And oh what a fun filled two weeks they were! 

One of our favorite things to do during that time was to load up the Winnebago and head to Pymatuning State Park and spend a few days in the great outdoors, sitting around the campfire, filling each day with more memories than the one before. Some of those memories are ones I hold most dear from my childhood. Like the time a mother skunk and her babies "camped out" under our camper! Yep, true story!

And two things that stick in my mind most of all about those camping trips are both food related. One, my grandma always had a fridge full of Grape Faygo pop (my favorite at the time) and it was such a treat! The second is this dish... a super simple supper, that to this day is still a family favorite. It was something grandma could easily make out of the canned goods stocked in the camper, and was especially nice if we had a rainy day and grandpa wasn't able to cook outside. Not to mention it always makes a huge amount, and the leftovers make great lunches for a couple days. 

If you love simple "thrown together" meals that can be ready in no time, I'm sure this will be right up your alley. Or maybe your family enjoys camping trips too, and this can go with you on your next excursion. Either way, I'm happy to share just a little bit of my childhood, and hope it leads to happy memories for you too!

Campfire Skillet Casserole

2 large Russet potatoes, baked and cooled

2 (15 oz.) cans green beans, drained

1 (16 oz.) package smoky link sausage, cut into small pieces

1 (11 oz.) can mushroom pieces and stems, drained

3 TBS butter

Salt and Pepper to taste

Dried Parsley for garnish

Preheat electric skillet to 350. (If using stove top, medium-high) Cut potatoes int large bite sized chunks. Add butter to skillet. Once melted, add potatoes. Season liberally with salt and pepper. Allow potatoes to cook, stirring often until slightly golden around edges, about 5-7 minutes. Add green beans, mushrooms and smoky links. Stir to combine. Reduce heat to 325. Cover and allow to cook 20 minutes,  stirring occasionally. Adjust salt and pepper. Garnish with parsley. 

*NOTE* As much as we enjoy very crispy potatoes, for this recipes I don't let them get too crisp. Why? Because that's the way grandma did it....and I don't mess with a good thing! 

Shared on Make Ahead Meals June 17, 2013

Casseroles at Very Good Recipes
Pin It

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Weekend Company {Guest Blogger Angie}

Good Morning and welcome to another weekend! I would like to give an extra big thank you to today's guest. See, usually at the beginning of the week I send an email to my guest blogger reminding them it's their turn. Well, apparently my brain fell out this week because by Wednesday she was emailing me asking "Am I still on the calendar?" Thank goodness for sweet people who are willing to remind me and get me back on track! So please welcome Angie back into the EMM kitchen~

Good Morning EMM!  This is Angie Cupp returning from Northern Indiana!  I am so happy to be back with you this Saturday morning!  A simple, but oh so good recipe is sometimes hard to find.  As a wife & mother of 3, sometimes it is hard to please everyone's taste buds. I love to surf the Internet for new finds that I think my family will enjoy.  With baseball season approaching quickly, we will be needing those quick go to recipes for many evening meals and this one scored a home run.  It is simple and delicious.

I love searching Pinterest for new ideas.  I love reading blogs, as long as they have to do with making a good meal or baking up a tasty treat!  Comfy in the Kitchen blog shared a recipe that has found its way to Pinterest and after my daughter saw the picture of it, it was a must try.

Chicken Crescent Bake is what my kids have named this recipe as I like to add bits of our home likings to each recipe that I find. 

Chicken Crescent Bake
1 Tube of Crescent Rolls

2 Small Boneless Chicken Breasts (boiled and shredded)

1 1/2 Cups of Shredded Sharp Cheddar Cheese

1 Can of Cream of Chicken Soup

1 Soup Can of Milk

Preheat your oven to 350 degrees. Boil your boneless chicken breast in water and a shake of garlic salt.  Once boiled and cooled shred chicken with fork.  Grab a 9x13 glass baking dish, spray with non-stick cooking spray.  Lay out each of your crescent rolls and fill each of them with 1-2 TBS of shredded chicken and shredded sharp cheddar cheese.  Roll up your crescents rolls and tuck so that the filling doesn't leak out.  8 of these fit nicely in my 9 x 13 dish. Mix together 1 can of cream of chicken soup and a can full of milk. I use my Tupperware shaker. Pour soup/milk mixture over your crescent rolls. Take remaining 1/2 cup of cheese and sprinkle over the top.  Bake @ 350 for 30 minutes until bubbly.   Cool for 5 minutes and serve.  Serve this up with a side of green beans or corn and you have a yummy & savory meal! 

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Good Morning and welcome to another weekend! I would like to give an extra big thank you to today's guest. See, usually at the beginning of the week I send an email to my guest blogger reminding them it's their turn. Well, apparently my brain fell out this week because by Wednesday she was emailing me asking "Am I still on the calendar?" Thank goodness for sweet people who are willing to remind me and get me back on track! So please welcome Angie back into the EMM kitchen~

Good Morning EMM!  This is Angie Cupp returning from Northern Indiana!  I am so happy to be back with you this Saturday morning!  A simple, but oh so good recipe is sometimes hard to find.  As a wife & mother of 3, sometimes it is hard to please everyone's taste buds. I love to surf the Internet for new finds that I think my family will enjoy.  With baseball season approaching quickly, we will be needing those quick go to recipes for many evening meals and this one scored a home run.  It is simple and delicious.

I love searching Pinterest for new ideas.  I love reading blogs, as long as they have to do with making a good meal or baking up a tasty treat!  Comfy in the Kitchen blog shared a recipe that has found its way to Pinterest and after my daughter saw the picture of it, it was a must try.

Chicken Crescent Bake is what my kids have named this recipe as I like to add bits of our home likings to each recipe that I find. 

Chicken Crescent Bake
1 Tube of Crescent Rolls

2 Small Boneless Chicken Breasts (boiled and shredded)

1 1/2 Cups of Shredded Sharp Cheddar Cheese

1 Can of Cream of Chicken Soup

1 Soup Can of Milk

Preheat your oven to 350 degrees. Boil your boneless chicken breast in water and a shake of garlic salt.  Once boiled and cooled shred chicken with fork.  Grab a 9x13 glass baking dish, spray with non-stick cooking spray.  Lay out each of your crescent rolls and fill each of them with 1-2 TBS of shredded chicken and shredded sharp cheddar cheese.  Roll up your crescents rolls and tuck so that the filling doesn't leak out.  8 of these fit nicely in my 9 x 13 dish. Mix together 1 can of cream of chicken soup and a can full of milk. I use my Tupperware shaker. Pour soup/milk mixture over your crescent rolls. Take remaining 1/2 cup of cheese and sprinkle over the top.  Bake @ 350 for 30 minutes until bubbly.   Cool for 5 minutes and serve.  Serve this up with a side of green beans or corn and you have a yummy & savory meal! 

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Old Family Favorite

I have shared my extreme love for casseroles many times. But what makes that love grow even more is when a casserole takes a dish that I already love but makes it easier and quicker because it's in one dish. A good example of this is my Unstuffed Pepper Casserole...stuffed peppers aren't difficult, but sometimes they can be a little time consuming for a weeknight, so putting the ingredients together in a casserole form gives you the flavors you love with the ease you need. And today's recipe is another perfect example of this same idea. 

I've been making this since Alex was just a baby, which is essential to why I started making it in the first place. I was a stay at home mom with an infant, and some days I was lucky to get a shower, let alone slaving away in the kitchen all day. So when I got it in my head I wanted to try my hand at Cabbage Rolls, I began researching the Internet and my pile of food magazines looking for a good recipe. Well, what I discovered was they are another recipe that can sometimes need a little extra time; and to be honest, I just didn't have it to give, so the idea got tabled. But then not too long later, I found this! The description even said "Do you love cabbage rolls, but don't have time? Then this casserole is perfect for you!" It was like someone read my mind! This quickly became a "go-to" meal for me that my boys love. It's something I can make after a long day and feel good about giving my family to fill them up and satisfy them. Plus, it makes great leftovers for lunch the next day too!

If you love cabbage rolls, or have been wanting to try them, but simply don't have the time (Or let's face it, the energy) take my lead and try this instead! You won't be disappointed!

Cabbage Roll Casserole Adapted from Taste of Home

1 lb. ground beef

1 small head cabbage, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 (15 oz.) can tomato sauce

8 oz. shredded mozzarella cheese

1/2 tsp. dried thyme

1/4 tsp. dried sage

1/4 tsp. dill weed

1 c. cooked brown rice

Salt and Pepper to taste

Preheat oven to 375. Grease a 9x13 pan. Satue' beef, onion and garlic over medium heat. Drain fat if necessary. Stir in 1/2 tomato sauce and seasonings. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Stir in rice and heat through. Remove from heat.

Layer 1/3 of cabbage pan. Top w/ 1/2 meat mixture. Repeat layers. Top w/ rest of cabbage and tomato sauce. Cover w/ foil and bake for 45 minutes. Uncover and top w/ cheese. Bake 10 more minutes.

Shared on Make Ahead Meals Mar. 11, 2013

Shared on Lady Behind The Curtain Mar. 13, 2013

Shared on Miz Helen's Country Cottage Mar. 14, 2013

Shared on The Country Cook Mar. 15, 2013

Cabbage at Very Good Recipes
Pin It

I have shared my extreme love for casseroles many times. But what makes that love grow even more is when a casserole takes a dish that I already love but makes it easier and quicker because it's in one dish. A good example of this is my Unstuffed Pepper Casserole...stuffed peppers aren't difficult, but sometimes they can be a little time consuming for a weeknight, so putting the ingredients together in a casserole form gives you the flavors you love with the ease you need. And today's recipe is another perfect example of this same idea. 

I've been making this since Alex was just a baby, which is essential to why I started making it in the first place. I was a stay at home mom with an infant, and some days I was lucky to get a shower, let alone slaving away in the kitchen all day. So when I got it in my head I wanted to try my hand at Cabbage Rolls, I began researching the Internet and my pile of food magazines looking for a good recipe. Well, what I discovered was they are another recipe that can sometimes need a little extra time; and to be honest, I just didn't have it to give, so the idea got tabled. But then not too long later, I found this! The description even said "Do you love cabbage rolls, but don't have time? Then this casserole is perfect for you!" It was like someone read my mind! This quickly became a "go-to" meal for me that my boys love. It's something I can make after a long day and feel good about giving my family to fill them up and satisfy them. Plus, it makes great leftovers for lunch the next day too!

If you love cabbage rolls, or have been wanting to try them, but simply don't have the time (Or let's face it, the energy) take my lead and try this instead! You won't be disappointed!

Cabbage Roll Casserole Adapted from Taste of Home

1 lb. ground beef

1 small head cabbage, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 (15 oz.) can tomato sauce

8 oz. shredded mozzarella cheese

1/2 tsp. dried thyme

1/4 tsp. dried sage

1/4 tsp. dill weed

1 c. cooked brown rice

Salt and Pepper to taste

Preheat oven to 375. Grease a 9x13 pan. Satue' beef, onion and garlic over medium heat. Drain fat if necessary. Stir in 1/2 tomato sauce and seasonings. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Stir in rice and heat through. Remove from heat.

Layer 1/3 of cabbage pan. Top w/ 1/2 meat mixture. Repeat layers. Top w/ rest of cabbage and tomato sauce. Cover w/ foil and bake for 45 minutes. Uncover and top w/ cheese. Bake 10 more minutes.

Shared on Make Ahead Meals Mar. 11, 2013

Shared on Lady Behind The Curtain Mar. 13, 2013

Shared on Miz Helen's Country Cottage Mar. 14, 2013

Shared on The Country Cook Mar. 15, 2013

Cabbage at Very Good Recipes
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The Only Way I Can

When our cousin was home from college for holiday break, he and I got into a very lengthily discussion about the difference between Coney Dogs and Chili Dogs. And like many subjects, we discovered this was yet something else we definitely agreed on. There is a huge difference between the two, and the terminology is not interchangeable.

I've already told you how much our family loves Coney Dogs. So much so that I had to recreate a recipe at home to match the local diner that serves them. And I'm not even going to try to lie, I think we absolutely prefer the coney style over the typical chili dog any day of the week. In fact for me, I can honestly say I'm not a fan of a "regular" chili dog whatsoever, and actually didn't eat the coney ones here in town for years because I thought they were the same until Mr. Everyday convinced me to try them; and I was instantly hooked.

For those of you who don't know, coney sauce has no beans, and the meat is broken up into a finer consistency. And the sauce itself is thinner than a chili sauce, a little more watery if you will. And these were the differences our cousin and I were talking about; and airing our frustration when a menu reads "Coney Dog" when indeed it's a chili dog. Or when people say "They are the same thing." Uh, no they are not!

But this recipe, which was given to me a few years back, is the only way I can eat an actual chili dog. And it would not taste the same using my coney sauce, so I guess the chili does have it's place. I enjoy this casserole because it's a kid friendly meal that can be done in no time after a busy day. I love to top it the same way we do our coney dogs, or a hot bowl of chili~ with a little freshly chopped white onion. The burst of crunch and flavor really rounds out the dish.

If you are a chili dog fan, you too will appreciate this meal. And if you are like us, and enjoy it's cousin, the coney, go ahead and give it a chance. I truly think you won't regret it!

Chili Dog Casserole
2 (15 oz.) cans chili with beans
6 hot dogs
6 corn tortillas, small size
Shredded Cheddar Cheese
1 small white onion, finely chopped

Preheat oven to 425. Pour both cans of chili into 9x11 baking dish. Lay each hot dog in a tortilla, roll and place on chili seam side down. Sprinkle with cheddar cheese to desired amount. (I probably used about 3/4 c.) Cover with foil and bake for 25 minutes until hot dogs are cooked and everything is heated through. Remove foil, garnish with onions and serve.

Shared on Mandy's Recipe Box Jan. 29, 2013
Shared on Lady Behind The Curtain Jan. 30, 2013
Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Casseroles at Very Good Recipes
Pin It

When our cousin was home from college for holiday break, he and I got into a very lengthily discussion about the difference between Coney Dogs and Chili Dogs. And like many subjects, we discovered this was yet something else we definitely agreed on. There is a huge difference between the two, and the terminology is not interchangeable.

I've already told you how much our family loves Coney Dogs. So much so that I had to recreate a recipe at home to match the local diner that serves them. And I'm not even going to try to lie, I think we absolutely prefer the coney style over the typical chili dog any day of the week. In fact for me, I can honestly say I'm not a fan of a "regular" chili dog whatsoever, and actually didn't eat the coney ones here in town for years because I thought they were the same until Mr. Everyday convinced me to try them; and I was instantly hooked.

For those of you who don't know, coney sauce has no beans, and the meat is broken up into a finer consistency. And the sauce itself is thinner than a chili sauce, a little more watery if you will. And these were the differences our cousin and I were talking about; and airing our frustration when a menu reads "Coney Dog" when indeed it's a chili dog. Or when people say "They are the same thing." Uh, no they are not!

But this recipe, which was given to me a few years back, is the only way I can eat an actual chili dog. And it would not taste the same using my coney sauce, so I guess the chili does have it's place. I enjoy this casserole because it's a kid friendly meal that can be done in no time after a busy day. I love to top it the same way we do our coney dogs, or a hot bowl of chili~ with a little freshly chopped white onion. The burst of crunch and flavor really rounds out the dish.

If you are a chili dog fan, you too will appreciate this meal. And if you are like us, and enjoy it's cousin, the coney, go ahead and give it a chance. I truly think you won't regret it!

Chili Dog Casserole
2 (15 oz.) cans chili with beans
6 hot dogs
6 corn tortillas, small size
Shredded Cheddar Cheese
1 small white onion, finely chopped

Preheat oven to 425. Pour both cans of chili into 9x11 baking dish. Lay each hot dog in a tortilla, roll and place on chili seam side down. Sprinkle with cheddar cheese to desired amount. (I probably used about 3/4 c.) Cover with foil and bake for 25 minutes until hot dogs are cooked and everything is heated through. Remove foil, garnish with onions and serve.

Shared on Mandy's Recipe Box Jan. 29, 2013
Shared on Lady Behind The Curtain Jan. 30, 2013
Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Casseroles at Very Good Recipes
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No More Turkey

So I guess the question on my mind today is "Are you tired of turkey yet?" Have you had your fill until next Thanksgiving? Or are you simply taking a break for 3 weeks before another roasted bird is the star of your Christmas table? Well, if you are in the first group, I have a real treat for you today. It's Italian, it's pasta, it's a casserole...those are far from a turkey sandwich! And to be honest, after a long holiday weekend, not only does nobody want to go back to work, but who wants to come home and cook something complicated? It's also very versatile because you can make it like I did, or you can split it to make an extra one. (See note below) Sometimes when parents ask me for tips to get their kids to eat certain things I just have to respond with "hide it". I even heard a chef say the other day that her nieces and nephews don't eat veggies...at all. So when auntie makes mashed potatoes...guess what! Yep, there is mashed cauliflower in them too! Ha! That's sneaky. Now luckily as you know, Monkey is not a picky eater at all. But for some reason he got it into his head forever ago he doesn't like sour cream. Which is fine, he doesn't have to eat it, but if it's in a recipe he's going to because I'm not a short order cook and won't make something different. So I've learned if it's "hidden", even in plain sight, he's fine with it. Basically as long as it's in a dish that doesn't taste like sour cream, I'm good. See, little does he know, but there are a ton of things he has eaten without even noticing because I hide it well. (Let's face it, if it has cheese, most kids are going to eat it without any questions.) This casserole will feed an army, which is good because if any of your neighbors catch a whiff of it, they will be right over! My son declared it "super yummy" and I hope your family thinks so too!

Spaghetti Casserole Adapted from Taste of Home
1 lb. spaghetti, cooked according to package directions
1 lb. ground beef
1 (15 oz) can tomato sauce
1 (26 oz) jar spaghetti sauce
2 tsp Italian Seasoning
2 c. Monterey Jack cheese, finely shredded
1 c. sour cream
1 (10 3/4 oz) can cream of mushroom soup
1 tsp dried parsley
Salt and Pepper to taste

Preheat oven to 375. While pasta is cooking, brown beef, seasoned with salt and pepper in a large skillet over medium heat. Drain if necessary. Add tomato sauce and spaghetti sauce. Stir well. Adjust salt and pepper. Remove from heat and set aside. In a small bowl combine sour cream, soup and Italian seasoning. Stir well. When pasta is cooked, drain well. Grease a 9x13 pan. Add half the meat sauce. Top with half the pasta. Spread with half the sour cream mixture. Sprinkle with 1 c. cheese. Repeat layers ending with cheese. Cover  with aluminum foil and bake for 45-55 minutes until cheese is melted. Remove foil, and sprinkle with parsley. Let sit for 5 minutes before serving.
*NOTE* You can also split this between two 8x8 pans, and freeze one for later. When ready to bake, allow to thaw for about an hour and then bake as directed.

Shared on Make Ahead Meals Nov. 26, 2012
Shared on Mandy's Recipe Box Nov. 27, 2012
Shared on Lady Behind The Curtain Nov. 28, 2012
Shared on Miz Helen's Country Cottage Nov. 29, 2012
Shared on The Country Cook Nov. 30, 2012

Pasta at Very Good Recipes
Pin It

So I guess the question on my mind today is "Are you tired of turkey yet?" Have you had your fill until next Thanksgiving? Or are you simply taking a break for 3 weeks before another roasted bird is the star of your Christmas table? Well, if you are in the first group, I have a real treat for you today. It's Italian, it's pasta, it's a casserole...those are far from a turkey sandwich! And to be honest, after a long holiday weekend, not only does nobody want to go back to work, but who wants to come home and cook something complicated? It's also very versatile because you can make it like I did, or you can split it to make an extra one. (See note below) Sometimes when parents ask me for tips to get their kids to eat certain things I just have to respond with "hide it". I even heard a chef say the other day that her nieces and nephews don't eat veggies...at all. So when auntie makes mashed potatoes...guess what! Yep, there is mashed cauliflower in them too! Ha! That's sneaky. Now luckily as you know, Monkey is not a picky eater at all. But for some reason he got it into his head forever ago he doesn't like sour cream. Which is fine, he doesn't have to eat it, but if it's in a recipe he's going to because I'm not a short order cook and won't make something different. So I've learned if it's "hidden", even in plain sight, he's fine with it. Basically as long as it's in a dish that doesn't taste like sour cream, I'm good. See, little does he know, but there are a ton of things he has eaten without even noticing because I hide it well. (Let's face it, if it has cheese, most kids are going to eat it without any questions.) This casserole will feed an army, which is good because if any of your neighbors catch a whiff of it, they will be right over! My son declared it "super yummy" and I hope your family thinks so too!

Spaghetti Casserole Adapted from Taste of Home
1 lb. spaghetti, cooked according to package directions
1 lb. ground beef
1 (15 oz) can tomato sauce
1 (26 oz) jar spaghetti sauce
2 tsp Italian Seasoning
2 c. Monterey Jack cheese, finely shredded
1 c. sour cream
1 (10 3/4 oz) can cream of mushroom soup
1 tsp dried parsley
Salt and Pepper to taste

Preheat oven to 375. While pasta is cooking, brown beef, seasoned with salt and pepper in a large skillet over medium heat. Drain if necessary. Add tomato sauce and spaghetti sauce. Stir well. Adjust salt and pepper. Remove from heat and set aside. In a small bowl combine sour cream, soup and Italian seasoning. Stir well. When pasta is cooked, drain well. Grease a 9x13 pan. Add half the meat sauce. Top with half the pasta. Spread with half the sour cream mixture. Sprinkle with 1 c. cheese. Repeat layers ending with cheese. Cover  with aluminum foil and bake for 45-55 minutes until cheese is melted. Remove foil, and sprinkle with parsley. Let sit for 5 minutes before serving.
*NOTE* You can also split this between two 8x8 pans, and freeze one for later. When ready to bake, allow to thaw for about an hour and then bake as directed.

Shared on Make Ahead Meals Nov. 26, 2012
Shared on Mandy's Recipe Box Nov. 27, 2012
Shared on Lady Behind The Curtain Nov. 28, 2012
Shared on Miz Helen's Country Cottage Nov. 29, 2012
Shared on The Country Cook Nov. 30, 2012

Pasta at Very Good Recipes
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Weekend Company {Guest Blogger Alyssa}

Good Morning!! I hope you had a fantastic week and a very fun, safe Halloween. We certainly have enough candy in this house for the next year! 

Today I am welcoming a first time guest on EMM. Not only is she a fellow foodie and blogger, but she is also a stay at home mommy just like me! She is sharing a simple dinner idea that all of us busy, working or at home, moms can use! Please join Alyssa and I for another day in the kitchen...

Hello :-) My name is Alyssa and I am 28 years old. I live in Massachusetts with my dearest, 2 daughters (Meghan and Karina), and our cat Muffin. I am a stay at home mom and enjoy every moment of it. I enjoy cooking and I'm the owner/blogger of Cooking From A SAHM Facebook page and Blog. https://www.facebook.com/CookingFromASAHM and http://cookingfromasahm.blogspot.com/

My goal in life is to encourage other moms/families to get in the kitchen together, cook, and sit at the table. My blog is a way for me to share my love of simple cooking, cooking on a small budget and sharing the love of cooking with your kids. 

The recipe I'm sharing is a recipe that my mom made growing up. Chicken Casserole is an easy casserole dish, and yet so good. The story behind it means a lot to me. My mom's first cousin taught her this recipe when she was pregnant with me. This for a long time was made for my birthday. My mom would always let us choose our birthday dinner. I would always choose chicken casserole, salsa strips, pickles and cherry coke. Now that I make it for my family they love it too. It makes me think of home, my mom, birthdays past and my family. I really hope you enjoy this recipe as much as I enjoy it.

Chicken Casserole

2 whole chicken breasts shredded

1 Large container of Sour Cream

1 Can of Cream of Chicken Soup

1 Tube of Ritz Crackers

1 Stick of butter

Shred chicken and put it on the bottom of a glass baking dish. In a bowl mix sour cream, and cream of chicken soup. Pour over top of chicken. Crush your Ritz crackers and pour over top of chicken. Top with melted butter. Bake at 350 till bubbly!

Pin It

Good Morning!! I hope you had a fantastic week and a very fun, safe Halloween. We certainly have enough candy in this house for the next year! 

Today I am welcoming a first time guest on EMM. Not only is she a fellow foodie and blogger, but she is also a stay at home mommy just like me! She is sharing a simple dinner idea that all of us busy, working or at home, moms can use! Please join Alyssa and I for another day in the kitchen...

Hello :-) My name is Alyssa and I am 28 years old. I live in Massachusetts with my dearest, 2 daughters (Meghan and Karina), and our cat Muffin. I am a stay at home mom and enjoy every moment of it. I enjoy cooking and I'm the owner/blogger of Cooking From A SAHM Facebook page and Blog. https://www.facebook.com/CookingFromASAHM and http://cookingfromasahm.blogspot.com/

My goal in life is to encourage other moms/families to get in the kitchen together, cook, and sit at the table. My blog is a way for me to share my love of simple cooking, cooking on a small budget and sharing the love of cooking with your kids. 

The recipe I'm sharing is a recipe that my mom made growing up. Chicken Casserole is an easy casserole dish, and yet so good. The story behind it means a lot to me. My mom's first cousin taught her this recipe when she was pregnant with me. This for a long time was made for my birthday. My mom would always let us choose our birthday dinner. I would always choose chicken casserole, salsa strips, pickles and cherry coke. Now that I make it for my family they love it too. It makes me think of home, my mom, birthdays past and my family. I really hope you enjoy this recipe as much as I enjoy it.

Chicken Casserole

2 whole chicken breasts shredded

1 Large container of Sour Cream

1 Can of Cream of Chicken Soup

1 Tube of Ritz Crackers

1 Stick of butter

Shred chicken and put it on the bottom of a glass baking dish. In a bowl mix sour cream, and cream of chicken soup. Pour over top of chicken. Crush your Ritz crackers and pour over top of chicken. Top with melted butter. Bake at 350 till bubbly!

Pin It

reade more... Résuméabuiyad