Skillet Chicken Tortilla Casserole

Perfect on a cold winter night, this dish is the ultimate comfort food. The chipotle peppers in adobo sauce give it a nice southwestern flair that reminds you of being in the south… for me that’s Texas!

Good news for those of you with picky husbands out there; Matt loved this! No complaints this time from the East-Texas country boy, who can be just a little too honest when it comes to food. 🙂

The chipotle peppers turn up the heat in this dish, combined with the tender chicken, melting cheese, and fresh tomatoes and herbs. Unlike some southwestern-inspired casseroles that call for cans upon cans of that sodium-engulfed cream of chicken or cream of mushroom soup, this casserole was light, relatively healthy, and comforting all at the same time.

Cooking doesn’t have to be hard, especially when you only need one skillet to do so! This casserole was just as good as it looked. Enjoy!

Saute onion, garlic, chipotle peppers. Stir in chicken broth. Simmer and add chicken and tortilla chips. Cook for 10-15 minutes.

Shred your chicken then add it back to the pan, along with the diced tomato, parsley, cheese and remaining tortilla chips. Sprinkle with cheese.

Place under broiler for 2 minutes or until cheese is melted and browned on top.

Skillet Chicken Tortilla Casserole
INGREDIENTS
2 boneless, skinless chicken breast
1 Tbsp. canola oil
3 Tbsp. minced red onion
2 garlic cloves, minced
2 Tbsp. minced chipotle peppers in adobo sauce
2 cups low-sodium chicken broth
4 1/2 cups tortilla chips, broken into pieces
1 tomato, cored, seeded, and chopped
4 oz low-fat Monterey Jack and Cheddar, shredded
2 Tbsp. chopped fresh parsley
salt and pepper to taste

DIRECTIONS
1. Add oil to a 10-inch oven-safe skillet and set over medium-high heat. When the oil shimmers, add the chicken breasts and brown well on both sides, about 6-7 minutes total (the chicken won’t be cooked through yet). Remove the chicken to a plate and tent to keep warm.
2. Add the onion, garlic, and chipotle peppers to the pan and cook until just fragrant, about 1 minute. Stir in 1 3/4 cups of chicken broth, scraping the bottom of the pan to release any browned bits. Bring the mixture to a simmer, then mix in half the tortilla chips.
3. Reduce the heat to medium and nestle the chicken into the pan. Cook for 10-15 minutes, or until the chicken is cooked through (160-165 degrees F on an instant read thermometer). Remove the chicken to a plate and allow it to cool slightly. When you can handle it, shred into bite-sized pieces.
4. Preheat your broiler and place an oven rack about 6 inches from it.
5. Add the shredded chicken, tomato, 1/2 cup of the cheese and 1 tablespoon of the parsley to the skillet, stirring to incorporate (if the mixture seems a little dry, stir in the remaining 1/4 cup chicken broth). Add the remaining tortilla chips and gently mix to combine.
6. Sprinkle the remaining cheese over the top of the casserole and place under the broiler for about 2-3 minutes, or until the cheese has melted and browned. Remove and let cool for 5 minutes then garnish with the remaining parsley and serve.

Yield: 3-4 servings

Amish Broccoli Bake

Well, Thanksgiving Day is nearly upon us, if you’re like me, you are searching cookbooks, blogs, and old family recipes in order to decide what to make or bring on Thursday. A few months ago (more like six months ago,) I visited my aunt in Houston and we made this delicious Amish Broccoli Bake, which I think, would be the perfect side dish to the turkey and dressing you’re about to eat.

Nothing compares to the homemade goodness of the rich and creamy taste and texture of this delicious Amish vegetable casserole. I’m not sure what an “Amish” dish is, but this one was great. The herb stuffing mix added a punch of flavor combined with the freshly grated Cheddar cheese, and creaminess from the soups and mayonnaise.

I grew up hating all vegetables, including broccoli. My mom would always tell me, “I know kids your age who love broccoli, especially when drizzled or dipped in Cheddar cheese.” Either my mom was not very convincing, or I was very picky, but I for sure was not going to eat that! It wasn’t until college (just a few years ago,) that I actually started enjoying veggies. I hear your taste buds change every seven years, but I think my main motivation was the fact that I was eating crummy dorm foods which consistent entirely of pizza, quesadillas, and sandwiches…not too healthy if you ask me. Because I realized I had a “deficiency” of anything healthy in my diet, I would go out of my way to try vegetables, including raw carrots and snow peas at lunch. I soon discovered that I actually like vegetables, especially when they are in some sort of sauce, like the way Pei Wei prepares their signature dishes. Apparently my taste buds have changed, because I now LOVE broccoli, mushrooms, green beans, peppers, and onions (I used to hate that stuff!)

Enjoy and maybe this recipe will make veggie lovers out all those picky eaters.

Place half of the broccoli and half of the cheese and stuffing mix in the casserole dish.

Pour half of the butter and half of the soup mixture over stuffing. Repeat layers one more time.

Bake for 35 to 40 minutes in a 350 degree oven.

Amish Broccoli Bake
Ingredients
1 (10-3/4-ounce) can cream of mushroom soup
1 cup mayonnaise
1/2 cup chopped onion
1/2 tsp salt
1/4 tsp black pepper
1 (10-ounce) packages frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese
1 (6-ounce) box herbed stuffing mix
1/4 cup (1/2 stick) butter, melted and divided

Directions
1. Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
2. In a medium bowl, combine soup, mayonnaise, onion, salt and pepper; mix well.
3. Place half the broccoli in the casserole dish. Sprinkle with half the cheese and half the stuffing mix. Pour half the butter and half the soup mixture over stuffing. Repeat layers one more time.
4. Bake 35 to 40 minutes, or until hot in center.

Yield: 8
Mr. Food

Ham-and-Cheese Croissant Casserole

Wow! This breakfast casserole is a keeper! Since I “poisoned” my husband with sausage one year ago, my mom and I were on the search for something sans (without) sausage!!! (My husband, Matt, had the worse case of food poisoning last January due to two-week old sausage, and lost 9 pounds in just 12 hours…wonderful New Years Resolution if you ask me! Haha, just kidding. Once Matt was feeling better, he said to me, “If there was an “easy” button I could press, where I could die and go to Heaven, I would have pressed it.” He was that miserable! With me being only 90 pounds, Matt said I probably would have had to go to the hospital if I had food poisoning like he did.)

Well, my mom and I succeeded in our mission, and found this Ham-and-Cheese Croissant Casserole out of the Southern Living Magazine from November 2009. Our entire family loved it! It tastes fancier than your typical breakfast casserole dish of cheddar, sausage, eggs, and French bread. By fancier, I mean, “French-like”. I really feel like I am eating at La Madeleine or sitting in the streets of Paris, France when I eat this casserole. The casserole is wonderful with the buttery, flakey croissants we bought from Main Street Bakery in Grapevine, Texas. In addition, the delicious flavors of honey, dried mustard, and nutmeg really add that “punch” and quiche-like flavor to this ham-and-cheese breakfast dish. You can substitute leftover baked ham for chopped ham in this dish. Nutmeg is optional, but adds a subtle touch of spice. Also, Gruyere cheese can be substituted for Swiss cheese. Gruyere is a cream-colored and firm cheese, like Swiss, however it is softer and smoother, and has smaller and infrequent “eyes” or holes. Both are great melting cheeses. Both have a rich, and somewhat nutty taste that is distinctive, yet not overpowering.

Make this for your next Sunday brunch and be sure to double the recipe if you are having more than 4 people. Between my mom, dad, husband, and me, we completely cleaned our plates, as well as the pie plate the casserole was in! Enjoy!

Cut croissants in half lengthwise, then cut each half into 4 or 5 pieces. Place croissant pieces in a buttered deep dish 10-inch pie plate.

Top with cooked, diced ham, and shredded swiss cheese. (We left 1/3 of the casserole “cheese free” because my dad hates cheese, unless it’s on pizza!)

Whisk together eggs, half-and-half, dry mustard, honey, salt, pepper, and nutmeg in a medium bowl.

Pour egg mixture over croissants, ham, and cheese. Press down gently on the croissants to submerge them in the egg mixture.

Bake in a 325 degree F oven for 35 minutes, covered. Uncover, and bake an additional 25-30 minutes, or until browned and set. Let stand 10 minutes before serving.

Slice and serve with fruit and an english muffin with jam, like we did!

Ham-and-Cheese Croissant Casserole
Ingredients
3 (5-inch) large croissants
1 (8-oz.) package chopped cooked ham
1 (5-oz.) package shredded Swiss cheese
6 large eggs
1 cup half-and-half
1 tbsp. dry mustard
2 tbsp. honey
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground nutmeg (optional)

Directions
1. Cut croissants in half lengthwise, and cut each half into 4 to 5 pieces. Place croissant pieces in a lightly greased 10-inch deep-dish pie plate. Top with ham and cheese.
2. Whisk together eggs, next 5 ingredients, and if desired, nutmeg in a large bowl.
3. Pour egg mixture over mixture in pie plate, pressing croissants down to submerge in egg mixture. Cover tightly, and chill 8 to 24 hours.
4. Preheat oven to 325 degrees F. Bake, covered 35 minutes. Uncover and bake 25 to 30 minutes or until browned and set. Let stand 10 minutes before serving.

Yield: 4-6 servings
“Southern Living Magazine”, November 2009

Poppy Seed Chicken

This Poppy Seed Chicken recipe is great for a crowd and is so simple to put together. The combination of soups are wonderful, and the salty crackers add an extra depth of flavor to this wonderful chicken dish. This recipe calls for a package of egg noodles to serve the chicken with, but I’ve seen this dish served over rice as well. Serve it with a toss salad or green peas.

My mom got this recipe from a long-time friend named Janice. Enjoy!

Poppy Seed Chicken

Cook time: 30 mins

Total time: 30 mins

Serves: 6-8

Ingredients

4 cups cooked diced chicken
1 can Cream of Chicken soup
1 can Cream of Celery soup
8 oz. sour cream
1 package cooked egg noodles
2 tbsp poppy seeds
1 sleeve Ritz crackers, crumbled

Instructions

Preheat oven to 350 degrees F.
Combine chicken, soups, sour cream, and cooked egg noodles together in a large bowl.
Place mixture in casserole dish. Top with poppy seeds and crumbled Ritz crackers. Dot with butter.
Bake for 30 minutes or until Ritz crackers are golden, and casserole is bubbly.

Summer Bounty Corn Casserole

This is one of my husband’s all-time favorite side dishes, and I most definitely agree with him. The first time we made this was for our Thanksgiving dinner in 2008. This recipe is extremely easy and extremely delicious. It is a family recipe from my aunt Jolene. I suggest pairing this with any meat such as pork tenderloin, steak, or chicken. Enjoy!

All the ingredients you need: butter, jiffy cornbread mix, cheddar cheese, sour cream, whole kernel corn, cream-style corn.

Add corn and cream-style corn to melted butter in a large bowl. Add Jiffy Cornbread mix and sour cream.

Add 1/2 cup cheese and stir until mixture is combined. Pour into a greased 9 x 13 inch baking pan.

Sprinkle with remaining (1/2 cup) of cheese.

Bake for 30-35 minutes at 350 degrees, or until lightly browned and a toothpick comes out clean.

Summer Bounty Corn Casserole
Ingredients
1 stick butter, melted
1 can whole kernel corn, drained
1 can cream-style corn
1 (8.5 oz) box Jiffy Cornbread Mix
1 (8 oz) sour cream
1 cup grated Cheddar cheese, reserve 1/2 cup of cheese to sprinkle on top

Directions
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large bowl.
3. Pour into a greased 9 x 13 inch (or smaller) baking dish.
4. Bake for 30-35 minutes or until golden on top and toothpick comes out clean.

Yield: 6 servings
Recipe from: Aunt Jolene