Chicken Enchilada Casserole
2 tablespoons grass fed butter
2 tablespoons flour
2 cups chicken broth
1/2 tsp cumin
1 cup Greek yogurt
1 small can mild green chilies
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 green onion- chopped
1/2 cup red pepper
2 cooked cooked chicken breasts - about 2 cups
lasagna noodles - enough to layer your casserole probable about 12 lasagna noodles.
cheddar cheese
1. Put butter in pan and melt on low heat.
2. Add flour and combine with butter, whisk to remove lumps and cook until
smooth and thickens slightly
3. add 1 cup chicken broth slowly while continuing to whisk.
4. add cumin, and the other cup of broth, cook till warmed through. do not
let it boil.
5. add chicken, chilies , salt, pepper green onion red pepper and garlic
powder to sauce cook a few minutes.
6. add 1/4 cup cheese to chicken mixture .
spoon some chicken mixture into casserole, layer with noodles and then
cheese and chicken mixture until you have used up all your noodles and
chicken sauce. I like to drain some of the sauce off before layering so the
casserole does not get soupy.
bake in 350 degree oven for 20-30 minutes or until bubbly
Easy Dinner in 25 Minute! Roasted CHICKEN BREAST & VEGETABLES. Recipe by Always Yummy!
This wonderful dish is so easy to cook that can help you any minute when guests are at your door or in a holiday so that to not spend long in the kitchen. You will need no more than half an hour to cook it. It is rather convenient that you can take any vegetables to your taste and cook with chicken. Just pour with the sauce that will make this dish perfect – incredibly tasty, impressive and festive.
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✅ Ingredients:
• chicken fillet – 21 oz | 600 g
• red bell pepper – 7 oz | 200 g
• yellow bell pepper – 7 oz | 200 g
• carrot – 6 oz | 180 g
• red onion – 4 oz | 120 g
• cauliflower – 9 oz | 250 g
• brussels sprout – 7 oz | 200 g
• olive oil – ½ cup | 100 ml
• lemon juice – ¼ cup | 60 ml
• honey – ⅓ cup | 100 ml
• garlic – 4 cloves
• ground caraway – 1 tsp
• chili pepper flakes – ½ tsp
• salt – ½ tsp
✔︎ You will need:
• oven
• baking tray
• parchment paper
• bowl
• carving board
???? Preparation:
1. Take the cores and seeds out of bell peppers and cut into thick strips. Cut the carrot into rings, onion into half rings, divide the cauliflower into small florets and cut the brussels sprout into halves.
2. Mix the olive oil, lemon juice, honey, chopped garlic, ground caraway, chili flakes and salt in a bowl.
3. Lay the baking tray with parchment paper and put the chicken fillet in the middle and vegetables around it spreading evenly.
4. Pour the chicken and vegetables with the prepared sauce and put into the oven heated to 390F | 200˚C for 20-25 minutes.
5. Lay the chicken with vegetables in service plates or big dish and having poured with the sauce out of the baking tray serve to the table.
❗️Advices:
1. You can use any vegetables to your taste for cooking the recipe.
2. To check readiness of chicken put a wooden stick into meat, if a came out juice is translucent chicken is ready.
3. If you have cooking thermometer you can check ready chicken temperature to be 170°F | 75°C.
Instant Pot Underground Chicken Casserole (Amish Recipe) #instantpot #recipe #cooking #chicken
Underground Chicken Casserole–chicken and gravy topped with a layer of mashed potatoes made in your Instant Pot.
Breakfast Casserole, quick, easy, and delicious
Breakfast or dinner, which do you prefer? I love breakfast for dinner. This casserole doesn't disappoint. Serve with a side salad, grilled asparagus, or your favorite side and you have a delicious dinner. Don't forget the salsa! Or, serve with your favorite morning fruit and you have a delicious, hearty breakfast. Whichever you choose to make it for, I just hope you will make it. Let me know if you do. Recipe below.
Enjoy!
Karen, Stephanie, & Paul
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Ingredients:
2 cups hash brown potatoes O'Brien (if you can't find these potatoes, add a few diced onions and red or green bell peppers)
6 x-large eggs
1 1/4 cups milk, I used half evaporated and half heavy cream
1/2 lb breakfast sausage
2 cups cheese, shredded sharp and/or mild
2 Tbsp mascarpone cheese, can substitute cream cheese
1/2 tsp paprika
1/-1/4 tsp ground red pepper
salt & pepper to taste
Directions:
Preheat oven to 350 degrees.
Spray 8X8 baking dish with non-stick spray.
Add sausage to a skillet, breaking up and cooking until done or almost done. Remember, it will continue cooking in the oven. Meanwhile,
in a separate bowl, beat eggs with milk. I used a combination of evaporated milk and heavy whipping cream. You can use whole milk or half & half. Your choice. Whip in the mascarpone cheese. Stir in cheeses, and seasonings. When sausage is cooked, add to egg mixture, stirring to combine. Add potatoes to bottom of the baking dish, spreading out evenly. Pour mixture into the sprayed baking dish over the potatoes. Bake 45-55 minutes or until a toothpick inserted in the middle comes out clean.
If top of casserole starts getting too brown, cover with aluminum foil and continue to bake.
80) Cheesy Mexican Casserole
Your family will love this Trip to Mexico, in a pan. This Make-Ahead- Casserole is Fun and Easy to Layer and to just Pop in the Oven. The Bottom Crust ends up Tasting Like the Outer Layer of a Tamale, YUM!
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Clay Pot Tip: Be Careful While Heating Clay Pot
Clay Pot Usage Tip:
1. Do not add any oil if the Clay Pot is overheated and it is better to switch-off and keep it aside until the pot is cooled down.
2. Do not heat empty clay pot for longer time.
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