Incredible Chicken Casserole

Ingredients

3	cups chopped cooked chicken
2	cups finely chopped celery
1	cup (4 ounces) shredded Cheddar cheese
1	cup sour cream
1	cup mayonnaise
1	(4-ounce) can water chestnuts, drained and chopped
1	(10-¾-ounce) can cream of chicken soup (Use Gluten Free Cream of Chicken for GF)
½	cup slivered almonds

Directions

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnuts, soup, and almonds. Spoon into prepared baking dish. Bake, uncovered, for 30 minutes. Sprinkle 1/2 chopped onion evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.

Mexican Chicken Casserole

3 chicken breasts, diced, about 2 cups

1 cup salsa

1/2 cup cream cheese

1/2 4 oz. can diced green chilies

1/2 15 oz. can black beans

1 cup sour cream

1 tomato, diced

2 green onions, sliced

2 cups shredded cheddar/jack cheese

1 cup crushed tortilla chips

 

1. Preheat your oven to 350 degrees and prepare an 8" square or round dish.

 

2. Place cooked chicken in a sauté pan, add salsa and cream cheese and heat through until cream cheese is melted.

3. Add black beans and green chilies and heat through.

 

4. Layer ingredients in your prepared dish as follows:

Crushed tortilla chips

Chicken mixture

Sour cream

Tomatoes

Green Onions

Cheese

5. Bake for 30 minutes or until hot and bubbly.

Chicken and Bacon Lasagna Roll-ups

Ingredients:

• 8 lasagna pasta, cooked and drained.
• 1 pound bacon, diced, cooked and drained
• 1 small red or yellow onion
• 6 cloves of garlic, crushed
• 2 chicken breasts, cooked and shredded
• 2 cups of Alfredo cream sauce
• ½ cup mozzarella (to sprinkle on top)
• ½ cup grated parmesan (to sprinkle on top)

 

Filling:

• 1 cup ricotta cheese
• ½ cup sour cream
• 6 oz. cream cheese
• ½ cup grated parmesan
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• salt and pepper (to taste)

 

Instructions

1. Add 8 pieces of lasagna pasta to a large pot of boiling water.
2. Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
3. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
4. Shred chicken breasts. Set aside.
5. Cut and fry bacon.
6. Add diced onions and crushed garlic 3 minutes prior to baking being finished.
7. Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
8. In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, parmesan and seasonings.
9. Divide and spread the filling onto the cooked pasta evenly.
10. Add the shredded chicken onto each pasta.
11. Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
12. Sprinkle some parmesan on top of the bacon and chicken.
13. Spread ½ cup of cream sauce on the bottom of a medium baking dish.
14. Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
15. Cover the roll ups with the rest of the cream sauce.
16. Top with pieces of bacon.
17. Sprinkle mozzarella and parmesan on top.
18. Bake in a preheated oven at 350 degrees for 25 to 35 minutes.

Chicken Enchiladas

Ingredients:

1 rotisserie chicken

1 package of corn tortillas

2 cups of Mexican mix cheese

1 12-ounce jar of enchilada sauce

 

Directions:

1. Preheat the oven to 350 degrees.
2. Remove and discard the chicken skin.
3. Tear the chicken into bite-sized strips. Set aside.
4. Lay one corn tortilla on a cutting board and spread 1/4 cup of chicken into the tortilla.
5. Spread 1/8 cup of cheese mix over the chicken. Roll the tortilla into a cigar shape, and place the rolled tortilla in a casserole dish.
6. Repeat for remaining tortillas.
7. Pour enchilada sauce on top of tortillas, spread the remaining cheese over the dish, and cover with aluminum foil.
8. Bake until cheese melts, about 25 minutes.

Don’t worry about the edges of the enchiladas coming undone. They’ll cook together in the oven, sealing the chicken inside.

Easter Lamb Cake & Whipped Cream Frosting

This is a family tradition cake for Easter in a lamb tin.  You can also make this a sheet cake.  This recipe has been used for years.  It's our family's favorite!

1 Cup Boiling Water, stove-top or microwave
2 Squares Unsweetened Chocolate
1/2 Cup Margarine, 1 Stick
1 3/4 Cups Brown Sugar
2 Eggs
1 3/4 Cups Flour, Unsifted, plus 2 tablespoons
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Sour

 Whipped Cream Frosting:
4 Tablespoons Flour
1 Cup Milk, cold
1/2 Cup Margarine, 1 stick
1/2 Cup Crisco Shortening, solid butter or white
1 Cup Sugar
2 Teaspoons Vanilla, "pure" preferred

Cake:
Pour water over chocolate and let stand until cool, stirring once in a while to soften chocolate. Mix flour, baking soda, and salt together in a small bowl. Cream softened margarine (let stand for 2 hrs, but don't melt). Add brown sugar and blend well. Add the eggs, mix well and add sour cream. Add the pre-mixed flour mixture alternately with the chocolate water to the sour cream batter. Pour into a well-greased and floured lamb mold or 11x14 pan. Be careful not to overfill. Bake 325 degrees for 1 hour. Use toothpick in a hole to test cake. If toothpick comes out clean, it is done. Do not over-bake. Use remaining batter for cupcakes.

Whipped Topping:
Set your margarine and shortening in a medium size to large bowl for 2 hours to soften. Do not melt or soften in a microwave. Mix 4 T. flour with 1 cup cold milk in saucepan, then cook over a "low" flame (3-4 setting), stirring constantly the sides and bottom being careful to not burn, until a "thick" consistency. Immediately scrape into a small bowl and set on counter to Cool.

Cream the softened 1/2 cup (1 stick) margarine and 1/2 cup Crisco shortening (not liquid) for 4 minutes with an electric mixer. Add 1 cup sugar and beat for another 4 minutes. Be sure to stop and scrape sides. Then, add cooled four paste and beat an additional 4 minutes (4-5 mixer setting). Add 2 teaspoons pure vanilla and blend for 30 seconds, scrapping the sides of bowl. Refrigerate. Be sure cake is cool before frosting. Refrigerate. Delicious Cold.

Grandma Zieglowsky's Homemade Ice Cream

4 large eggs
2 cups sugar
Half Gallon container whipping cream
Half Gallon container half & half
1 1/2 tablespoons of vanilla
pinch of salt
2% milk

Put eggs in bowl and beat until frothy add the sugar and beat until the sugar is dissolved. Add the whipping cream and half and half and beat until mixed. Add vanilla and the salt. Stir until blended. Pour into the container w/paddle. Fill the container the rest of the way to the fill line with milk. Take and mix it the with the paddle. Put lid on and put in ice bucket container.

Add ice about 1/3 to 1/2 way up, then add the salt-about 1 handful over ice. Add more ice, add salt. Finish adding the ice should always be just a little above the ice cream. finish with salt. When ice gets down some add more ice with salt.