The Cooking Family

Mexican Chicken Casserole

Print
Mexican Chicken Casserole
Prep Time
8 mins
Cook Time
35 mins
 

This is a great recipe to use that left over rotisserie chicken. This recipe calls for a standard size casserole dish. If using a 9×13 casserole dish, double the recipe and cook for 45 minutes.

Author: Steve
Ingredients
  • 1 bag Nacho Cheese Doritos, crushed
  • 2 cups shredded cooked chicken
  • 2 cups shredded Mexican cheese (can use more if you like it extra cheesy)
  • 1 can cream of mushroom soup
  • 1 can Rotel
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 pkg. taco seasoning
Instructions

  1. Preheat oven to 350 degrees.

  2. Grease casserole dish.

  3. Mix all ingredients except for the Doritos.

  4. Layer half of your Doritos on the bottom of the casserole dish.

  5. Spread half of your chicken mixture over the top of the Doritos.

  6. Spread your remaining Doritos over the chicken mixture.

  7. Then place your remaining chicken mixture over the second Doritos layer.

  8. Top with shredded Mexican cheese.

  9. Cover with foil and bake for 35 minutes.

  10. NOTE: For a 9×13 casserole dish, double the recipe and cook for 45 minutes.

Mexican Chicken CasseroleRead More

Cheese Pockets

Cheese Pockets
Print
Cheese Pockets
Prep Time
5 mins
Cook Time
11 mins
 

Here's a quick and easy recipe with just crescent rolls and your favorite shredded cheeses. Makes 2 pockets per person. Tasty and inexpensive – one of my favorite combinations!

Course: Main Course
Cuisine: American
Servings: 2 people
Author: Randy
Ingredients
  • 1 8-pack crescent rolls
  • 2-3 packs shredded cheese (I used colby/jack and sharp cheddar, three cheeses tastes best)
Instructions

  1. Take two of your crescent roll triangles and form them into a rectangle on a cookie sheet. You'll need to use your finger to get rid of the crease in the middle where the two triangles connect. Repeat with remaining triangles. It should make four rectangles.

  2. Fill half the rectangle with a small handful of three cheeses (I use one mixed – colby/jack, and sharp cheddar).

  3. Pull the side without cheese over the top of the side with cheese on each pocket.

  4. Pinch the edges together by pushing down on them with a fork.

  5. Make two holes in the top of each pocket.

  6. Cook at the temperature and time listed on the crescent roll package. Serve warm.

Cheese PocketsRead More

Maryland Crab Soup

Print
Maryland Crab Soup
Prep Time
5 mins
Cook Time
3 hrs 45 mins
 
Course: Soup
Cuisine: American
Author: Steve
Ingredients
  • 1 lb. Maryland regular crab meat
  • 1/2 lb. Maryland claw crab meat
  • 1 lb. beef shin, bone-in
  • 3 qts. water
  • 1 Tbsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. Old Bay seasoning
  • 10 oz. pkg. frozen mixed vegetables (can substitute fresh)
  • 1 pkg. frozen mixed soup vegetables (can substitute fresh)
Instructions

  1. Put your beef shin, water, salt, pepper, and Old Bay seasoning in a large pot and simmer covered until meat is very tender, for about 3 hours.

  2. Cool and place in refrigerator until fat skims on top.

  3. Skim fat off of the top.

  4. Add the remaining ingredients and simmer covered until the vegetables are done, about 45 minutes.

  5. If your soup isn't your desired thickness, you can mix together 1 Tbsp. flour with 1/4 cup of water in a shaker and mix it into the soup. Makes 5 quarts.

Maryland Crab SoupRead More

Pineapple Cole Slaw

Print
Pineapple Cole Slaw
Prep Time
10 mins
 
Course: Salad, Side Dish
Cuisine: American
Author: Steve
Ingredients
  • 1 head cabbage
  • 20 oz. chunk pineapple, with juice
  • 2 cups Miracle Whip
Instructions

  1. Shred the cabbage into a bowl.

  2. Add your pineapple chunks (reserve juice).

  3. Mix in the Miracle Whip until well blended.

  4. Add half of the pineapple juice from can and mix.

  5. Keep adding pineapple juice until desired consistency.

  6. Refrigerate several hours or overnight for best taste.

Pineapple Cole SlawRead More

Chicken Tortellini Bake

Print
Chicken Tortellini Bake
Prep Time
15 mins
Cook Time
45 mins
 
Course: Main Course
Cuisine: Italian
Author: Steve
Ingredients
  • 19 oz. frozen cheese tortellini (can substitute dry rigatoni)
  • 1 Tbsp. oil
  • 3 cups diced chicken (thigh or breast)
  • 2 Tbsp. soy sauce
  • 1 can cream of mushroom soup
  • 1 cup chicken broth
  • 1 can mushrooms (or 8 oz. fresh mushrooms)
  • 1/2 cup sour cream
  • 2 cups shredded mozzarella (or Italian blend)
Instructions

  1. Bring a large pot of water to a boil. Cook tortellini (or rigatoni) until floating.

  2. Drain and set aside.

  3. Heat your oil in a large non-stick skillet over medium heat. Brown your chicken 1-2 minutes.

  4. Add your mushrooms and cook until chicken is done. (If using fresh mushrooms, cook until they are golden brown.)

  5. Mix in your sour cream and cook until mixture is creamy and slightly thick.

  6. Spray a 9×13 pan with cooking spray. Add tortellini (or rigatoni) to the mixture and pour into pan.

  7. Add cheese on top of mixture so that it completely covers.

  8. Cover with foil and bake at 350 degrees for 30 minutes.

  9. Uncover and bake for an additional 15 minutes, until bubbly and golden brown around edges.

Chicken Tortellini BakeRead More

Quick and Easy Pot Roast

Roast And Potatoes
Print
Quick and Easy Pot Roast
Prep Time
7 mins
Cook Time
1 hr 30 mins
 

I was in the refrigerator the other day and realized that I needed to cook my pot roast that day or freeze it. I can't stand to freeze roast. It never tastes quite as well when you cook it after it has been frozen. It was late in the day and I didn't have time to cook it in the clay cooker, so I decided to try something new. I came up with this recipe and loved the outcome. Recipe is a little spicer the second day, especially with the potatoes.

Course: Main Course
Servings: 6
Author: Tracy
Ingredients
  • 2 – 2.5 lb. pot roast
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. thyme
  • 2 tsp. basil
  • 1 tsp. smoked paprika
  • 1 tsp. pepper
  • 1/2 tsp. salt
  • 1/4 cup water
  • 6 medium baking potatoes (washed, peeled and cut into pieces)
  • 1 oven bag
  • 3 carrots (washed, peeled and cut into pieces) – optional
Instructions

  1. Preheat oven to 350° F.

  2. Wash, peel and cut your potatoes into pieces. (Can also add carrots if you want. If you add carrots, reduce the number of potatoes to 3 to make sure everything fits in the oven bag.)

  3. Mix garlic powder, onion powder, thyme, basil, smoked paprika, pepper, salt and water together in bowl and put aside.

  4. Place opened oven bag in a 13×9-inch baking pan or dish.

  5. Place roast and vegetables into bag and pour seasoning/water mix over the roast and potatoes.

  6. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.

  7. Bake in lower half of oven 1.5 hours. If your oven cooks fast, you may want to check sooner. Remove from oven. Let stand 5 minutes. For a larger roast, cook for 2 hours.

  8. Cut open bag. Spoon pan juices over roast and potatoes and serve.

Quick and Easy Pot RoastRead More

White Chicken Enchiladas

Print
White Chicken Enchiladas
Prep Time
7 mins
Cook Time
25 mins
 
Course: Main Course
Cuisine: Mexican
Author: Steve
Ingredients
  • 2 cups shredded chicken
  • 8 – 10 soft taco size tortillas
  • 2 cups shredded monerrey jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can Rotel
Instructions

  1. Preheat oven to 350 degrees.

  2. Mix your chicken and 1 cup of shredded cheese and roll up inside tortillas. Place in pan, with the seam on the bottom.

  3. Use a small sauce pan and melt butter oven medium heat.

  4. Whisk in your flour and cook 1 minute.

  5. Add the chicken broth and whisk until smooth.

  6. Allow the sauce the thicken and remove from heat.

  7. Stir in your sour cream and Rotel.

  8. Pour the sauce over the enchiladas.

  9. Top with remaining 1 cup of shredded cheese.

  10. Bake at 350 degrees for 20 – 25 minutes. Then broil to brown the cheese.

White Chicken EnchiladasRead More

Brunswick Stew

Print
Brunswick Stew
Prep Time
20 mins
Cook Time
2 hrs
 
Course: Side Dish, Soup
Cuisine: American
Author: Randy
Ingredients
  • 3 cups boneless, skinless chicken breasts
  • 1 large onion
  • 1 celery
  • 2 large potatoes (uncooked)
  • 16 oz. can of tomatoes (cut up)
  • 10 oz. bag of frozen lima beans
  • 10 oz. bag of frozen corn
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 bay leaf
  • 1/2 tsp. ground cloves
  • 1/2 tsp. dried rosemary
  • 4 cups broth
  • 1 1/2 Tbsp. sugar
  • flour (to thicken, if necessary)
Instructions

  1. Boil chicken on stove. Save broth. Put the chicken aside.

  2. Cut up your celery and onion. Make sure there is an equal amount and add to broth.

  3. Peel and dice your potatoes and cut your tomatoes and add to broth.

  4. Cook until vegetables just about tender.

  5. Add corn and lima beans.

  6. Shred chicken and add to broth.

  7. Add sugar and stir.

  8. Bring to boil. Stir and reduce to simmer. Cook for 2 hours.

  9. Thicken with flour, if necessary.

Brunswick StewRead More

Orange Creamsicle Smoothie

Print
Orange Creamsicle Smoothie
Prep Time
2 mins
Cook Time
2 mins
 

Get the taste of that classic orange creamsicle popsicle without all the calories in this fantastic smoothie.

Course: Drinks
Cuisine: American
Servings: 2 people
Author: Steve
Ingredients
  • 1 banana, frozen
  • 1/2 tsp. vanilla extract
  • 3/4 cup orange juice
  • 1/2 cup coconut milk, chilled
  • orange zest
Instructions

  1. Place all ingredients into blender and mix on smoothie setting.

Orange Creamsicle SmoothieRead More

Chicken A’ La King

Print
Chicken A’ La King
Prep Time
5 mins
Cook Time
5 mins
 

Here's a great way to use that leftover rotisserie chicken that's quick and easy. This was one of my daughter's favorite recipes when she was growing up. Tastes great served with rice. I hope you enjoy it as much as we did.

Course: Main Course
Cuisine: French
Author: Randy
Ingredients
  • 16 oz. precooked chicken
  • 2 cans cream of mushroom soup
  • 1/2 bag onion (4-5 oz. when halved)
  • 1/2 bag green pepper (4-5 oz. when halved)
  • 5 oz. can. pimento cheese
  • 2 cans mushrooms (4 oz. cans)
  • 1/2 can chicken broth (7 – 7.5 oz when halved)
Instructions

  1. Saute onion and green pepper in large skillet.

  2. Shred chicken and add to onion and pepper.

  3. Add remaining ingredients and mix. Heat until cooked through, for about 2 – 3 minutes.

  4. Serve over rice or noodles.

Chicken A’ La KingRead More