Pepper Jack Chicken & Rice Casserole

Pepper Jack Chicken & Rice Casserole

Source: culinary.net

Ingredients:

2 cups cooked rice

8 oz. grated pepper jack cheese

2 cups cooked chicken, chopped

1 can (12 oz.) evaporated milk

1/2 onion, chopped and sauteed

2 eggs, lightly beaten

2 tablespoons butter, melted

1 small can diced green chilies

salt, to taste

Directions:

Combine all ingredients and stir well. Pour into a lightly greased casserole dish. Bake at 350 for 45-50 minutes.

Comments

Lemon Bundt Cake with Cream Cheese Icing

Source: Southern Crush at Home Cake Ingredients: 1 box lemon cake mix 3.4 oz. package lemon pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil 1/4 cup fresh lemon juice 1/4 cup water Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup unsalted butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 45 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the vanilla. Spread or pipe the icing over the cake.

Tortilla Soup

Tortilla Soup Ingredients: 4+ corn tortillas, sliced into small strips vegetable oil 1 onion, diced 1/2 teaspoon minced garlic 1 can chicken broth 1 can vegetable broth 1 can water 1 can Rotel tomatoes 1 can black beans, rinsed and drained frozen corn, to taste 2-3 chicken breasts, cooked and chopped salt, to taste cheddar cheese, grated, for serving sour cream, for serving Directions: In a Dutch oven, heat 2 tablespoons vegetable oil. Add onion and cook for about 5 minutes or until onion is translucent. Add garlic and cook for 30 seconds. Add 4 tortillas, stir and cook until tortillas are soft and breaking apart. Add broths, water, Rotel and beans and simmer for about 1 hour. Add chicken and corn and cook until heated through. While soup cooks, heat a small amount of oil in a skillet over medium to low heat. Add tortilla strips to be used as a topping. Stir and cook until crisp. Sprinkle with salt to taste. Serve soup with cheese, sour cream and crisp tort

Swedish Meatballs

Source: The Magical Slow Cooker Ingredients: 2 tablespoons cornstarch 2 tablespoons water 3 cups beef broth 32 oz. frozen meatballs 10.5 oz. can cream of mushroom soup .87 oz. package brown gravy mix 2 tablespoons Worcestershire sauce 1 1/2 tablespoons dried parsley 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup sour cream rice or egg noodles for serving Directions: In a small bowl, whisk the cornstarch and water until smooth. Add it to the slow cooker along with the broth and stir to combine. Add the meatballs and then top with soup, gravy mix, parsley, garlic powder and onion powder. (Do not add sour cream yet.) Stir until combined. Cook on high for 3 hours or low for 5 hours. Add the sour cream and stir to combine. Serve over rice or egg noodles.

Lindsay's Recipes

Search This Blog