Easy Chicken and Stuffing Casserole with Creamed Peas

This is the “real” post for today, I just had to share the first one because it totally cracked me up. 🙂

EASY CHICKEN & STUFFING CASSEROLE

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Ingredients

  • 8 whole Chicken Breasts, Cooked, Seasoned And Shredded (I like to use boneless thighs)
  • 2 cans (10.75 Oz) Organic Cream Of Chicken Soup
  • 2 sticks Butter
  • 4 packages (6 Oz) Pepperidge Farm Dressing With Herbs
  • 2 cups Sour Cream
  • 3 cups chicken broth water from cooked chicken (Or Canned Broth If You Prefer)

Preparation Instructions

Boil chicken in a pot of salted water until done. Remove chicken breasts, reserving liquid. Place chicken in a medium bowl and shred with 2 forks.
Melt butter in a medium skillet with 2 packages of dressing mix. Add enough of the chicken water (or canned broth) to reach a thin consistancy, about 3 or so cups.
Put stuffing mixture into a lightly sprayed casserole dish. You will want a large 10×14 Pyrex or the deep pampered chef rectangle baker. Add shredded chicken, covering evenly. Mix sour cream and cream of chicken soup, spread on top of chicken layer. Place the rest of your dressing on top. Bake at 350* for 1 hr or until hot in center
.

Enjoy with a side of Creamed Peas, they taste AMAZING together!

 

Yup, I said Peas. 

You will eat them and you WILL like them.   

Oh sorry, I thought I was talking to my kids for a sec.  🙂

  Actually, I hate cooked peas, but I will eat these creamed ones.  My kids eat an entire double batch in one meal.  Yup, they are THAT good!

Quite wrinkling your nose, I’m serious!!!!  Gone are the pale, mushy peas of years past. These are tender with a hint of crisp and maintain their GORGEOUS green color!  I double the following recipe and the kids STILL gobble up every last bite.  Just try them once and I’ll leave you alone, I promise! 

CREAMED PEAS

cream peas

Ingredients

  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 cup Milk
  • ½ teaspoons Sugar (optional)
  • ½ teaspoons Salt
  • 1 dash Pepper
  • 2 cups Frozen Peas

  Melt butter over medium heat in a 1 quart saucepan, and whisk in flour until well blended and smooth. Now very gradually stir in the milk. When milk is combined, add optional sugar, salt and pepper. Cook and stir until sauce beings to boil. Stir and boil 1 minute. Add frozen peas and stir. Cover pan and allow to simmer for 5 minutes over medium heat.
Do NOT overcook! Soggy peas will ruin this dish, you want them tender but firm.

Happy Supper!

(make the peas, be BRAVE)

~T

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This post shared with:

Tastetastic Thursday

Full Plate Thursday

Gooseberry Patch

On the Menu Monday

Melt In Your Mouth Monday

Tuesday Talent Show

Tasty Tuesday

Made It On Monday

Wonka Wednesday

Baked Chicken Taquitos w/Creamy Lime-Cilantro Sauce

  You are gonna want to try this one, oh my goodness…we loved this!  I am a dipper though, so I was smitten from the get-go!!!!!!!!!!!!!!!!!!!

  Baked Chicken Taquitos
with Creamy Lime-Cilantro Sauce

from Brandy’s Baking

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  • FOR THE TAQUITOS:
  • 4 ounces, weight Cream Cheese
  • ½ cups Green Salsa Called Salsa Verde
  • 1 Tablespoon Lime Juice
  • ½ teaspoons Cumin
  • ½ teaspoons Chili Powder
  • ½ teaspoons Onion Powder
  • ½ teaspoons Garlic Powder
  • 3 Tablespoons Chopped Cilantro
  • ½ cups Sliced Green Onions
  • 2 cups Mexican Cheese
  • 2 cups Shredded, Cooked Chicken
  • 12 whole Wheat Tortillas
  • Kosher Salt
  • Cooking Spray
  • FOR THE SAUCE:
  • 1 ounce, weight Packet Hidden Valley Ranch Dressing Mix (do Not Follow Directions On Packet)
  • 1 cup Mayonnaise
  • 1 whole Lime, Juiced
  • 2 cloves Garlic, Pressed
  • ½ cups Chopped Cilantro
  • ¼ cups Green Salsa (Salsa Verde)

Heat oven to 425*.  To make sauce: combine Ranch packet with mayo, lime, garlic, cilantro and green salsa. Refrigerate until supper time.

  Heat cream cheese so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge until supper prep.)

  Spoon 2-3 Tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, then roll it up as tight as you can. I was able to get 12 taquitos from this.

  Place seam side down on the baking sheet, making sure to not touch another taquito. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve with the oh-so AMAZING Creamy Lime Cilantro Sauce. YUM!

~T

This post shared at:

Tastetastic Thursday

Full Plate Thursday

On the Menu Monday

Melt In Your Mouth Monday

Tuesday Talent Show

Tasty Tuesday

Made It On Monday

Wonka Wednesday

This Chick Cooks

Cast Party Wednesday

Fish, Fish & More Fish

I wanted the title to look like this:

<º))))><, <º))))>< & More <º))))><

Get it?!

{pats self on back}

Fish <º))))><,  Fish <º))))>< & More Fish <º))))><

But, WordPress wouldn’t let me do symbols for a title, Meanies!

I was pretty darn proud of myself for thinking of it.  In FACT, I may or may not be a Closet Genius.  Well that, or it’s 11:14 pm and I may or may not be a bit delirious with lack of sleep from an uber-busy wedding weekend!  (I was asked to plan, set up, coordinate and photograph a wedding for a friend from church & his bride from Thailand.)

  The wedding went great, thanks for asking. I was thankful for my 2 momma’s help: Mom and Mom in Law.  I couldn’t have done it without them! Oh and I was thankful for Dale coming with the kids, to help tear down while I did the after-wedding photo shoot.  Running around being photographer but still trying to run the show was hard work!  I have 700+ photos to edit, but hope to get them done, and share them with you this week sometime.  Thanks for your prayers!!!! 🙂  And A HUGE thank you to Lenatte, who swooped in with her stylish basket full of floral gear to redo some ugly flower arrangements after my panicked phone call.  BLESS YOU, friend!!!!!!!

Goin’ Fishin’:

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  Tylan decided he needed to practice his cast during nap time the other day, so he could be ready when Daddy takes him fishing. 

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He got pretty good, casting all the way to the front porch from our picnic table, er, I mean, his boat.  He is SO excited to show Daddy!

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  Fisher of Men:

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  I am so proud to be part of a church so involved in community outreach.  Did you know that our church offered free tickets to the State Fair to the community?!  All they asked in return, was that if you accepted a ticket, you’d attend a 10 am service at an arena within the Fair grounds.  Seriously!

  Our church building was empty on Sunday, because we all went to the State Fair to worship.

  church

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It was AMAZING!  Rainy, but amazing. To see people pouring in as the rains poured down, incredible!  To see Fair workers there with hands raised in worship, awesome!

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  Mark 16:15 “He said to them, ‘Go into all the world and preach the good news to all creation.’”

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Oh, & praise the Lord, if they didn’t have some smokin’ HOT ushers there: 

😉

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{He’s taken!}

Here are some photos of the rest of the day:

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There is a different Butter sculpture every year, this year was apparently a monkey riding a sheep.  We Kansans are easily amused.  🙂

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Lunch was GOOOOOD!

parfait

  Check out this booth we found at the fair!!

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Free, personalized, John 3:16 Horseshoes.  While you wait, they share the good news of Jesus Christ. They told us that 90 have come to know Jesus through this ministry at the 2011 Ks State Fair.

Praise the Lord!

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  In going with the fish theme, it’s only right that I share a Salmon recipe with you today before I go……

It is decadent, rich and delicious!

Orange Cilantro Glazed Salmon

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Ingredients

  • 4 whole Salmon Fillets
  • 1 cup Orange Juice
  • 4-½ teaspoons Finely Chopped Red Onion
  • 4-½ teaspoons Lime Juice
  • 1 teaspoon Chili Powder (I Did Half As Much)
  • 1 teaspoon Honey Dijon Mustard
  • ½ cups Italian Salad Dressing
  • 4 teaspoons Minced Fresh Cilantro
  • Salt And Pepper
  • Olive Oil

Place orange juice in a small saucepan, bring to a boil, cooking until liquid is reduced to 1/4 cup. Cool slightly.
In a small bowl, whisk together onion, cilantro, lime juice, seasonings and mustard.
Season fillets with salt and pepper. In a large skillet, cook filets for 2 minutes on each side, or until golden brown.
Remove fillets to baking pan. Brush generously with orange mixture and bake at 400* for 10 minutes or until fish flakes easily with a fork.
Enjoy!

Matthew 4:19 “”Come, follow me,” Jesus said, “and I will make you fishers of men.”

~T

This post linked to:

Wonka Wednesday at Hugs & Cookies

This Chick Cooks

Miz Helen’s Full Plate Thursday