This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy
NEEDED:
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
Make it
1.In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2.In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
May 25, 2011
Serbian Ground Beef, Veggie, and Potato Bake
Posted by dotcomkari at 4:19 PM Labels: casserole, main course 0 comments
NEED:
1 pound ground beef
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, chopped
1/2 tablespoon paprika
1/2 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 pinch ground cinnamon
1 pinch ground cloves
1/4 cup water
1/8 cup red wine
1 cube beef bouillon
2 tablespoons half-and-half
2 potatoes, peeled and sliced
Directions
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
2.In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
3.Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
4.Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
5.Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender
1 pound ground beef
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, chopped
1/2 tablespoon paprika
1/2 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 pinch ground cinnamon
1 pinch ground cloves
1/4 cup water
1/8 cup red wine
1 cube beef bouillon
2 tablespoons half-and-half
2 potatoes, peeled and sliced
Directions
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
2.In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
3.Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
4.Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
5.Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender
Kings Chicken Casserole
Posted by dotcomkari at 4:16 PM Labels: casserole, main course 0 comments
Chicken, an oniony tomato-cream sauce and Cheddar cheese all rest on a foundation of tortilla chips.
Needed
1 (3 pound) chicken, boiled and deboned
1 (14.5 ounce) package tortilla chips
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
3 cups shredded Cheddar cheese
Make it!
1.Preheat oven to 300 degrees F (150 degrees C.)
2.Layer the chips in a 9x13 inch casserole dish.
3.Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
4.Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.
Needed
1 (3 pound) chicken, boiled and deboned
1 (14.5 ounce) package tortilla chips
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
3 cups shredded Cheddar cheese
Make it!
1.Preheat oven to 300 degrees F (150 degrees C.)
2.Layer the chips in a 9x13 inch casserole dish.
3.Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
4.Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.
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