chicken, spinach and tortilla bake

I created this recipe based on a similar recipe that never turned out quite right for me.  This one works much better. 🙂

Chicken, Spinach and Tortilla Bake

• 3 C. cubed, cooked chicken
• 8 corn tortillas, ripped into small pieces (or use crushed tortilla chips)
• 1 can cream of chicken soup
• 1/3 soup can milk
• 1 small onion, chopped
• 1/2 of a 4 oz can of diced green chiles
• 1 1/2 – 2 C. shredded cheese (cheddar or taco blend of cheese)
• fresh spinach leaves, chopped (as much or little as your family likes)
• taco sauce, optional (add to taste)

Grease a 2 qt. baking dish.  Mix together chicken, soup, milk, onion, chilis, spinach, and optional taco sauce.  Layer pan with 1/2 tortilla chips, then 1/2 chicken mixture, then 1/2 of the cheese.  Repeat layers, finishing with cheese on top.  Cover (you don’t have to, but I usually do) and bake at 350 degrees for 35-40 minutes.

creamy chicken (or turkey) rice casserole

This recipe comes from the 1977 Salem Ev. Lutheran Church Landmark cookbook.  The cook book was bequeathed to me from Grandma Marvel, who wasn’t really my Grandma, but she was like a Grandma to me, and I grew up calling her “Grandma” just the same.  Obviously, you can’t find this cookbook in stores anywhere, but it’s a gem.  Of course, all those old Lutheran church cookbooks are marvelous, but in my never-to-be-biased opinion, this one is exceptionally so!

Creamy Chicken (or Turkey) Rice Casserole

• 1 C. uncooked wild rice (any kind of rice will do, but I like the taste of wild rice)
• 1/2 C. chopped onion
• 1/2 C. butter
• 1/4 C. flour (for wheat-free, substitute 2 Tbsp. arrowroot powder)
• 6 oz. can mushrooms
• chicken broth
• 1 1/2 C. half and half
• 3 C. diced cooked chicken (or turkey)
• 1/4 C. diced pimento (always optional)
• 2 Tbsp. parsley, chopped
• salt and pepper to taste
• 1/2 C. slivered almonds

Prepare rice according to package directions.  Cook onion in butter until tender but not brown.  Remove from heat, stir in flour.  Drain mushrooms (reserve liquid, adding enough chicken broth to measure 1 1/2 cups.)  Add this liquid to the flour mixture.  Add the Half and Half.  Cook and stir until thickened.  Add rice, mushrooms, meat, pimento, parsley, and salt and pepper to taste.  Pour into a greased 2 quart casserole dish.  Sprinkle with slivered almonds.  Bake at 350 degrees for 25-30 minutes.  Serves 6.

(This recipe was contributed to the Salem cookbook by Liz Saye.  I have no idea who she is, but thanks, Liz!)

pasta with broccoli and sausage

(originally posted September 9, 2009)

I originally found this recipe here.  When I recently made this for supper, it was such a hit that after the rest of the family had eaten what they wanted, Lyd finished off the entire bowl herself.  That NEVER happens, which prompted me to teach her the new phrase “growth spurt.”  Now she loves talking about how she’s having a growth spurt.  And, wow, she really must be having a growth spurt because she is really getting tall!!

Pasta with Broccoli and Sausage

• 1/2 lb. of pasta (penne or fusilli – I used Trader Joe’s brown rice pasta fusilli)
• 1 lb. Italian sausage links
• 2 C. broccoli, chopped
• 1 C. (1/2 pt.) grape tomatoes, cut in half
• olive oil
• freshly grated romano or parmesan cheese

1. Slice the sausage into discs. Brown them in a large skillet, takes about 8 minutes or so. Drain the grease off.
2. Slice your grape tomatoes in half and toss them into the hot skillet. They will take about 5 minutes to warm and soften up. Add the sausage.
3. Cook your pasta according to the directions.
4. You can steam your broccoli, or you can toss your broccoli florets into the boiling water with the pasta. They only need to be in the boiling water a few minutes.
5. When pasta (and broccoli) are finished cooking, drain and return it to the pot. Dump the contents of the skillet into the pot along with the pasta. Pour in a bit of olive oil and stir well.
6. Serve into bowls, and grate cheese on top.

Yum!