Archive for Main Course

Mexi Chili Casserole

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Mexi Chili Casserole
Submitted By: 
Recipe Type: Casserole
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • 1 small can of your favorite chili
  • 1 15 oz can red enchilada sauce
  • 1 8 oz can tomato sauce
  • 1 can corn(optional)
  • 2 c grated med cheese (reserve ½ c)
  • 1 small pkg of corn chips, crumbled
  • (reserve ½ c)
  • ½ pint sour cream
Instructions
  1. Combine chili, corn, both sauces, 1½ c cheese, and crumbled corn chips. Place in a 13 × 9 casserole dish and cover. Bake at 350 for ½ hour.
  2. Remove from oven and pour sour cream on top.
  3. Add cheese and top with the remaining corn chips.
  4. Return to oven, uncovered, and bake 15-20 more minutes.
  5. I like to serve chopped onion, sliced olives and jalapenos on top for those who like it hot.
  6. This is a great recipe to use your left over chili in.

 

Posted in Casserole, International, Main Course, Mexican

Meatloaf

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Meatloaf
Submitted By: 
Recipe Type: Meats
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • 2 lbs lean ground beef
  • 2 eggs
  • 1 minced onion
  • 1 package beefy mushroom or onion soup mix
  • ¼ c ketchup
  • 2-3 c cornflakes
Instructions
  1. Mix well, and place in a bread pan.
  2. Cover and bake at 375 for one hour.

 

Posted in Main Course, Meats

Honey Dijon Chicken

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Honey Dijon Chicken
Submitted By: 
Recipe Type: Poultry
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8
 
Ingredients
  • 8 boneless skinless chicken breasts
  • Dijon Sauce:
  • 1 cube butter
  • ½ t salt and pepper
  • ⅓ c honey
  • ⅓ c honey Dijon mustard
Instructions
  1. Dijon Sauce: Melt 1 cube butter in a sauce pan and add ½ t salt and pepper, ⅓ c honey, and ⅓ c honey Dijon mustard.
  2. Place chicken in a 13 × 9 pan and pour sauce over the chicken.
  3. Cover with foil and bake at 350 for 30-40 minutes.

 

Posted in Main Course, Poultry

Cranberry Chicken

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Cranberry Chicken
Submitted By: 
Recipe Type: Chicken
Cook Time: 
Total Time: 
Serves: 10-12
 
Ingredients
  • 10-12 chicken breasts
  • 1 can whole berry cranberry sauce
  • 1 pkg chopped pecans
  • 1 bottle Catalina dressing
  • 1 pkg dry onion soup mix
Instructions
  1. Place chicken in baking pan.
  2. Generously spread cranberry sauce over the chicken.
  3. Sprinkle pecans and onion soup mix over chicken.
  4. Pour Catalina dressing over top.
  5. Bake lightly covered with foil at 350 for 45 minutes.
  6. Uncover and bake for 15 more minutes.

 

Posted in Main Course, Poultry

Chili

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Chili
Submitted By: 
Recipe Type: Main Dish
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • 2 Ibs ground beef
  • 1 chopped onion
  • 4 cloves minced garlic
  • 1 chopped green pepper
  • 2 cans stewed tomatoes
  • 2 small cans tomato paste
  • 2 cans chili beans
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can blk beans
  • jalapenos to taste
  • 1 pkg Six Guns Chili Fixins
  • water to desired thickness
Instructions
  1. Brown the first 4 ingredients.
  2. Place in a slow cooker and add all remaining ingredients.
  3. Simmer for 2 hours.

 

Posted in Comfort Food, Main Course

Chicken in Basil Cream Sauce

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Chicken in Basil Cream Sauce
Submitted By: 
Recipe Type: Main Dish
 
Ingredients
  • 1 cup milk
  • 1 cup Italian bread crumbs
  • 4 chicken breasts cut into halves (8 pieces)
  • ¼ cup margarine
  • 1 cup chicken broth
  • 2 cups whipping cream
  • ¼ c diced pimento
  • 1 tsp dried basil
  • ⅛ t pepper
  • 1 cup grated Parmesan cheese
Instructions
  1. Optional: I like to pound and flatten the chicken out a little so it cooks evenly throughout.
  2. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9×13 pan in the oven on warm.
  3. Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, pimento, basil, and pepper and bring to a boil. Turn heat to low and whisk in Parmesan cheese. Pour sauce over the chicken and serve.

 

Posted in Main Course, Poultry

Chicken Tostadas

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Chicken Tostadas
Submitted By: 
Recipe Type: Chicken
 
Ingredients
  • 3 boneless, skinless chicken breasts
  • 2 T butter
  • 1 T minced garlic
  • ½ onion chopped
  • 5-6 roma tomatoes(blend in blender)
  • 2 chipotle peppers(blend in blender)
  • 1 pkg tostada shells
  • Toppings:
  • shredded lettuce
  • diced green onion, tomatoes, or whatever you like
  • queso fresca cheese crumbled
  • sour cream
  • salsa
Instructions
  1. In a medium size pan, cook chicken until done.
  2. Drain water off the chicken and shred.
  3. Return the chicken to the pan and and pour tomato and pepper mixture over the chicken.
  4. Simmer.
  5. In a small fry pan saute garlic and onion in butter. T
  6. Add this to the meat mixture.
  7. Cook until juice cooks off the chicken.

 

Posted in Main Course, Mexican

Chicken Spinach Lasagna

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Chicken Spinach Lasagna
Submitted By: 
Recipe Type: Main Dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • 1 pkg frozen spinach
  • ¾ t salt
  • ⅛ t pepper
  • 2 T grated Parmesan cheese(or more)
  • 6 T butter
  • 1 egg beaten
  • ¼ c cornstarch
  • 2 c milk
  • 6-9 cooked lasagna noodles
  • 2-3 chicken breast cooked and cubed
Instructions
  1. Place 2-3 chicken breasts in a medium sauce pan and boil until done.
  2. Reserve ½ c of the broth and drain the remainder.
  3. Cube the chicken and set aside.
  4. In a medium sauce pan cook the spinach until done, drain, and set aside.
  5. In a medium sauce pan, add milk, cornstarch, chicken broth, salt, pepper, butter, cheese, and chicken.
  6. Bring to a boil and then reduce heat. Simmer for 1 minute.
  7. Remove 1 c of mixture and add beaten egg (this is your final layer) In a 9 × 13 pan, layer spinach mixture then noodles.
  8. Repeat until mixture is gone, using the mixture with the egg on top.
  9. Cover and bake at 350 for 30 minutes until done.
  10. Top with Parmesan cheese.

 

Posted in International, Italian, Main Course, Pastas, Poultry

Chicken Spaghetti

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Chicken Spaghetti
Submitted By: 
Recipe Type: Pasta
Serves: 6-8
 
Ingredients
  • ½ cube butter
  • ½ t garlic powder
  • 1 sm can mushrooms(drained)
  • 1 sm can cream of mushroom soup
  • 2 sm cans tomato paste
  • 2 cans tomato soup
  • 6 boneless, skinless chicken breasts cooked and shredded
  • 1 sm pkg thin spaghetti noodles cooked prior to serving
Instructions
  1. In a large fry pan, saute mushrooms and garlic in butter then add, mushroom soup, tomato paste and tomato soup. Heat through.
  2. Add shredded chicken breast.
  3. Serve over cooked spaghetti noodles.

 

Posted in Main Course, Pastas, Poultry

Chicken Rolls

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Chicken Rolls
Submitted By: 
Recipe Type: Chicken
Cook Time: 
Total Time: 
Serves: 4-6
 
Ingredients
  • 4 boneless skinless chicken breasts cooked and shredded
  • (You can reserve approx.¾ cup of the chicken broth to add to the soup.)
  • 1 pkg cream cheese softened
  • 1 t lemon pepper
  • 1 can sliced mushrooms drained
  • 1 can crescent rolls
  • ½ c melted butter(in a small bowl)
  • ¾ c bread crumbs(in a small bowl)
  • 1 can cream of chicken soup(only use ½ a can of water)
  • The picture attached to this recipe stuffed their crescent roll with chicken salad.
Instructions
  1. Combine the first 4 ingredients in a medium size bowl.
  2. Take crescent rolls and break into 8 triangle pieces and place on a lightly floured surface.
  3. Roll the dough out to make a large enough triangle you can scoop ⅛ of the mixture on the widest end of the dough.
  4. Leave enough room you can turn each end up and over the chicken mixture about ½ inch.
  5. Begin to roll the meat mixture towards the small end.
  6. When finished rolling all eight rolls, roll them in the butter, then the bread crumbs, and place them on a baking sheet.
  7. Bake at 375 for 20 minutes or until brown.
  8. Serve with the cream of chicken soup over the top, like a gravy.

 

Posted in Appetizer, Main Course, Poultry

Chicken Masala

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Chicken Masala
Submitted By: 
Recipe Type: Chicken
 
Ingredients
  • MARINADE:
  • 1 c plain yogurt
  • 1 T lemon juice
  • 2 t ground cumin
  • 1 t ground cinnamon
  • ¼ t cayenne pepper
  • 1 t freshly ground pepper
  • 1 T minced fresh ginger
  • 1 t salt
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 4 long skewers
  • SAUCE:
  • 1 T butter
  • 1 clove garlic, minced
  • 2 t ground cumin
  • 2 t paprika
  • 1 t gram Marsala
  • 1 t salt
  • 1 8oz can tomato sauce
  • 1 cup heavy cream
  • ¼ cup chopped fresh cilantro
Instructions
  1. In a large bowl, combine yogurt, lemon juice, 2 t cumin, cinnamon, cayenne, pepper, ginger, and 1 t salt.
  2. Stir in chicken, cover, refrigerate 1 hour.
  3. Preheat a grill for high heat.
  4. Lightly oil the grill grate.
  5. Thread chicken onto skewers and discard marinade. Grill 5 min on each side.
  6. For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 t cumin, paprika and 1 t salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.
  7. Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice.

 

Posted in Italian, Main Course, Poultry

Chicken Fried Steak

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Chicken Fried Steak
Submitted By: 
Recipe Type: Main Dish
Serves: 4
 
Ingredients
  • 4 cubed steaks
  • 4 eggs beaten in a 8x8 pan
  • ¾ cup flour, placed on a dinner plate
  • 1 sleeve of Ritz crackers crumbled, placed on a dinner plate
  • oil
  • 1 can cream of chicken soup(prepare using only ½ can of water)
Instructions
  1. Coat the bottom of a medium fry pan with oil.
  2. Take 1 cube steak at a time and bread the steak on both sides, in egg, then flour, back to the egg again, then the Ritz crackers.
  3. Place in heated oil an cook until brown.
  4. Serve with cream of chicken soup over the top, or your favorite sausage gravy.

 

Posted in Main Course, Poultry

Chicken Cacciatore

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Chicken Cacciatore
Submitted By: 
Recipe Type: Main Dish
 
Ingredients
  • 2 Ibs boneless skinless chicken(quartered or cubed)
  • ¼ c olive oil
  • 1 sm can tomato sauce
  • 1 lg can stewed tomatoes
  • 1 sm can sliced mushrooms drained
  • 1 onion chopped
  • ¼ c red wine
  • 1 garlic cloves (minced)
  • 1¼ t dried oregano
  • ½ t dried thyme
  • ½ t basil
  • ⅛ tsp salt and pepper
  • spaghetti or rice(hot, cooked)
  • Parmesan cheese
Instructions
  1. In a large fry pan put oil, chicken, and onion.
  2. Cook until brown.
  3. Transfer cooked chicken into a crock pot.
  4. Add all remaining ingredients, stir well and simmer until heated through.
  5. Prepare spaghetti noodles or rice.
  6. Serve chicken mixture over noodles or rice. Serve.
  7. Garnish with the Parmesan cheese.

 

Posted in International, Italian, Main Course, Poultry

Chicken Broccoli Casserole

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Chicken Broccoli Casserole
Submitted By: 
Recipe Type: Casserole
Cook Time: 
Total Time: 
Serves: 4-6
 
Ingredients
  • 5 boneless skinless chicken breasts, cooked and cubed
  • 2 10 oz frozen broccoli
  • 2 sm cans cream of chicken soup
  • 1 c mayonnaise
  • ⅔ c milk
  • 1½ c grated cheddar cheese
  • 1 t lemon juice
  • ¼ t curry powder
  • bread crumbs, optional
Instructions
  1. Cook broccoli and arrange in a 9 × 13 baking dish.
  2. Place cooked chicken on top.
  3. Combine soup, mayo, lemon juice, milk, cheese, and curry powder.
  4. Pour over the chicken.
  5. Bake at 350 for 30 minutes or until thoroughly heated.
  6. If desired, you can top this with bread crumbs or grated cheese.

 

Posted in Casserole, Main Course, Poultry

Chicken and Rice Casserole

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Chicken and Rice Casserole
Submitted By: 
Recipe Type: Casserole
Cook Time: 
Total Time: 
 
Ingredients
  • 1 sm can of cream of chicken soup
  • 1 sm can of cream of mushroom soup
  • ½ c milk
  • ¾ c water
  • 1 pkg onion soup mix
  • 1¼ c instant rice
  • 4-6 boneless skinless chicken breasts
Instructions
  1. In a medium size bowl, mix milk, water and both cans of soup together. Then stir in the rice and set a side.
  2. In a greased 9 × 13 baking dish, place the chicken breasts then the rice mixture in the pan. Sprinkle the onion soup over the casserole. Cover and bake at 325 for 1 hour and then bake uncovered for an additional 15 minutes or until done.

 

Posted in Casserole, Main Course, Poultry
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