Green Chili-Chicken Casserole

One of my roommate's in college used to make this all the time. Matthew loves it since it has a spicy kick. Enjoy!

1 1/3 c. chicken broth
1 c. sour cream
3/4 tsp. salt
1/2 tsp. ground cumin
1 cup canned chopped green chiles, drained
1/2 tsp. black pepper
2 (10 1/2 oz.) cans condensed cream of chicken soup
1 garlic clove, minced
24 (6 in.) corn tortillas
4 c. shredded cooked chicken breast (approx. 1 lb.)
2 c. (8 oz.) finely shredded sharp cheddar cheese

Preheat oven to 350 degrees. Combine first 8 ingredients in large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat. Spread 1 c. soup mixture in a 13 x 9 in. baking dish coated with cooking spray. Arrange 6 tortillas (cut tortillas in half to arrange easier with flat edge against side of pan) over the soup mix and top with 1 c. chicken and 1/2 c. cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake for 30 minutes or until bubbly. Serves 12.


Baked Macaroni and Cheese

This is one of our family favorites and our baby LOVES it too. I've added our modifications in orange.


2 T unsalted butter

1/4 C chopped scallions (we use green onions)

2 T flour

1/2 tsp salt (I don't like a lot of salt, so I half this)

1/2 tsp dry mustard

1/2 tsp pepper

pinch ground cayenne pepper (or more for a kick :)

1 1/2 C milk

1/2 C sour cream

1 3/4 C shredded cheddar cheese

1 1/2 C elbow macaroni, cooked (for a quicker meal - we add 2 T. water or milk to help cook the noodles, instead of cooking them ahead)

1/4 C unseasoned bread crumbs (we like it crispy so we don't measure this :)

Preheat the oven to 350 degrees. In a small bowl, combine flour salt, dry mustard, pepper and cayenne. Melt butter in a medium skillet. Add scallions and saute for 2 minutes or until slightly softened. Add flour mixture and cook for 3 minutes. Gradually whisk in the milk. Cook for 15 minutes, stirring constantly, until thickened. Remove from heat. Stir in 1 1/2 C cheese, and sour cream if using. Add macaroni. Pour into a greased 1 1/2 qt baking dish or 8X8 glass pan. Top with remaining 1/4 C cheese and sprinkle with bread crumbs. Bake for 25 to 30 minutes or until bread crumbs are lightly browned. Let sit 5 minutes before serving.


Thai Chicken and Noodles

This recipe satisfied our Thai food cravings and would even taste yummy over rice! Plus - who can complain when life is made easier with a crock pot :)

Thai Chicken and Noodles

1 ½ lbs. Chicken (or turkey tenderloins), cut into ¾ inch pieces
1 red bell pepper, cut into short thin strips
1 ¼ cups chicken broth, divided
¼ cup soy sauce
3 cloves garlic, minced
¾ tsp. red pepper flakes
¼ tsp. salt
2 Tbsp. Cornstarch
3 green onions, cut into ½ inch pieces
1/3 cup creamy peanut butter
12 oz. cooked vermicelli pasta or Thai rice noodles
¾ cup peanuts or cashews, chopped (optional)
¾ cup cilantro, chopped (optional)

Place chicken, bell pepper, 1 cup broth, soy sauce, garlic, red pepper flakes and salt in slow cooker. Cover and cook on Low 3 hours.

Mix cornstarch with remaining ¼ cup broth in small bowl. Turn slow cooker to High. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro.


Orange Chicken

6 chicken breasts, cut in strips
2 eggs, beaten
1/2 c flour
salt and pepper

1 c chicken broth
1/2 c ketchup
1 1/2 c white sugar
2 1/2 Tbsp cornstarch
3/4 white vinegar
2 Tbsp soy sauce

Dip the chicken strips in egg and then dredge them in flour mixed with salt and pepper. Fry in frying pan in butter until brown on all sides and place in 9x13. For the sauce, combine the sugar and cornstarch in pan and whisk. Then whisk in the remaining ingredients and bring to a boil. Pour over the chicken and bake, uncovered, at 350 for 45-60 minutes. Serve over rice.

Note: We had this at my in-laws over the break and fell in love with it. I know Shauna has a good Orange Chicken recipe, too. Feel free to share it! I'd love to see it.


Garden Chowder

Okay girls - lets get this blog going again cause I am in need of some new yummy recipes!
I found this recipe for one of my favorite soups, from one of my favorite restaurants in Utah - "ZUPAS cafe". If you haven't tried it - you are missing out. Hope you like this as much as we did. Even better, all the ingredients are all found at your local IGA :)

Garden Chowder


      3 TBS butter

      2 medium zucchini, diced

      1 medium onion, diced

      2 T fresh parsley, chopped *note: when substituting with dry spices, use 1/2 the amount specified

      2 T fresh basil, chopped

      1/3 Cup flour

      3 Cups chicken broth

      1 tsp lemon juice

      2-3 tomatoes, diced

      1 can (12 oz) evaporated milk

      1 can (14.5 oz) corn

      1/3 Cup Parmesan cheese, grated

      2 Cup cheddar cheese, shredded

      1 tsp kosher salt

      1 tsp freshly ground pepper


Over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. 
Add flour, stir until vegetables are coated. Slowly add chicken broth and lemon juice. Bring to a boil.

Add tomatoes, milk and corn. Reduce heat; cover and simmer for five minutes or until corn is tender.

Just before serving, stir in cheeses until melted. Season with salt and pepper.

* You can add in whatever other veggies sound yummy too! Zane also added some leftover rice to his bowl which made it nice and hearty :)