Poppy Seed Chicken

OK so this recipe is not like an amazing healthy meal. It is just the “normal busy day cant think of what to make for dinner but I have chicken and Ritz crackers” meal…Not to mention it really is not healthy at all...So it is what it is. This is the second recipe I have tried for this meal and I like this one a lot better! The little man loved it so that’s always a plus. We had it over rice with a salad and some peas. Its just a nice easy meal.

recipe from: The Girl Who Ate Everything

5 cups chicken breasts, cooked and cubed(I did about 5 Breasts but the were kind of small and I only got like 3 1/2 cups so I didn't use all of my sauce just because I didn't want it to feel like we were just eating a bowl of sauce with a few chicken pieces here and there. So next time I will just make sure to do more chicken.

1 cup sour cream(I only had like 3/4 c sour cream but had plain Greek yogurt so I topped off the cup with that)

2 cans condensed cream of chicken soup

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 T poppy seeds

1 tsp Worchestire sauce

1 tsp celery salt

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. I like to boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.

Stir together the condensed soup and sour cream. Stir in the worchestire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Chicken Broccoli (Bean) Casserole

De-bone a 4 lb.  chicken (or you may use turkey)

1 bunch of fresh broccoli, 2 pkgs. of frozen broccoli or 2 cans green beans or equivalent fresh beans

Sauteed fresh mushrooms

Sauce:

1 can cream of mushroom soup

2 c. milk

1 tsp. salt

1/2 tsp. garlic salt

1/2 c. parmesan cheese

2 pkgs. cream cheese

Melt cheese in double boiler and add other ingredients.  Butter an 8x11 pan or baking dish.  Cover bottom with broccoli, then 1/2 of sauce, then chicken pieces and mushrooms, then rest of sauce.  Top with 1/2 c. parmesan cheese.  Bake uncovered at 350 degrees for 30 minutes.  Let stand 10 minutes before serving.

Shephard's Pie

1 chopped onion

1 lb. ground beef

salt & pepper

garlic

onion

2-3 cups cooked string beans or 1 can/bottle green beans

2 cans of diced tomatoes with green chiles

Mashed potatoes

Grated cheese

Brown meat with onion.  Add seasonings, beans and tomatoes.  Cook together.  Pour into a pyrex baking dish.  Cover beef mixture with mashed potatoes.  Sprinkle with grated cheese.  Bake at 350 for 20-30 minutes.

Quiche Lorraine

Ingredients:

6 slices bacon

1 1/2 c. Swiss or Gruyere cheese, cut into slices about 1" x 2" (about 1/4" thick)

2 cups light cream (half and half)

3 eggs

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon pepper

1 unbaked 9-inch pie shell

Directions:

Fry the bacon until crisp; place on paper towel to cool.  Crumble the bacon evenly over the bottom of the pie shell.  Arrange the cheese slices evenly over the bacon to cover.

Blend the cream well with eggs and spices.  Pour into the pie shell over the cheese.  Bake in 400 degree oven for 15 minutes.  Reduce the heat to 325 degrees and bake 30 minutes longer.  Top should be a light golden brown.  Serves 6.

Pie Shell

1 1/3 c. flour

1/2 tsp. salt

1/2 c. shortening

3-4 T. ice cold water

Mix first three ingredients until they are meal-like.  Add the water. Mix very lightly.  Roll out on floured surface.  Put in pie shell.  (Try not to touch the dough very much since your warm, oily hands will make the shell tough.)