2-3 c. cooked Chicken, cut up
1 can cr. of chicken soup,
2-3 c. cut up broccoli, cooked
1 c. sour cream,
½ - 1 c. grated cheese
Combine chicken and broccoli in a large bowl to mix. Mix together soup and sour cream. (Do not dilute soup.) Pour over chicken and broccoli and mix until coated. Spread evenly in a casserole dish and top with grated cheese. Bake at 350 for 30 min. until heated through and cheese is melted. Portions of chicken and broccoli can be adjusted for casserole dish size and family size.
Submitted by Anna
Showing posts with label Broccoli. Show all posts
Showing posts with label Broccoli. Show all posts
Friday, April 16, 2010
Thursday, March 5, 2009
Broccoli-Carrot Stir-Fry
Sauce:
2/3 c. chicken or vegetable broth (we like beef)
2 TB balsamic vinegar (2 TB red wine or apple cider vinegar plus 1 tea sugar)
2 tea. cornstarch
Mix & set aside
1 tea. grated fresh ginger
1 1/2 c. thinly bias-sliced carrots (about 3 medium)
2 c. broccoli florets
2 TB chopped walnuts, toasted*
Pour about 1 TB oil into a wok or large skillet (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger in hot oil for 15 seconds. Add carrots; stir-fry 1 minute. Add broccoli & stir-fry 3-4 minutes or until vegetables are crisp tender. Push vegetables from center of wok.
Stir sauce and add to middle of wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more until heated through. Sprinkle with nuts.
You can add chicken to this if you would like. We accidentally forgot to add the walnuts one time and it just wasn't the same. They really add to it.
*To toast, spread the food in a single layer in a shallow baking pan. Bake in a 350 oven for 5 to 10 minutes or until lightly golden brown, watching carefully and stirring once or twice so the food doesn't burn.
2/3 c. chicken or vegetable broth (we like beef)
2 TB balsamic vinegar (2 TB red wine or apple cider vinegar plus 1 tea sugar)
2 tea. cornstarch
Mix & set aside
1 tea. grated fresh ginger
1 1/2 c. thinly bias-sliced carrots (about 3 medium)
2 c. broccoli florets
2 TB chopped walnuts, toasted*
Pour about 1 TB oil into a wok or large skillet (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger in hot oil for 15 seconds. Add carrots; stir-fry 1 minute. Add broccoli & stir-fry 3-4 minutes or until vegetables are crisp tender. Push vegetables from center of wok.
Stir sauce and add to middle of wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more until heated through. Sprinkle with nuts.
You can add chicken to this if you would like. We accidentally forgot to add the walnuts one time and it just wasn't the same. They really add to it.
*To toast, spread the food in a single layer in a shallow baking pan. Bake in a 350 oven for 5 to 10 minutes or until lightly golden brown, watching carefully and stirring once or twice so the food doesn't burn.
Monday, December 8, 2008
Lisa's Texas Tortilla Soup
From our favorite restaurant in Texas, Fuentes. This is enough to feed a family of 10. Don't forget to serve with store bought tortilla chips, and chunks of avocado and shredded cheese!
10 cups of chicken broth
3-5 chicken breasts, shredded, or in small pieces
Salt- to taste (2 or 3 teaspoons)
1 teaspoon of pepper
2 Tbs minced garlic
1 tsp basil
1 tsp oregano
Onion-to taste (1 whole onion, or 2tsp onion powder)
Tomatoes (fresh or two cans of any tomato product)
1 package of taco seasoning (for less spicy, use less)
Add any vegetables you have in the fridge i.e. peas, corn, broccoli, cauliflower, spinach
Simmer until it tastes good-15 minutes
Serve in bowls with tortilla chips on the top, sprinkled with grated cheese, cut-up avocado’s, and a dollop of sour cream.
Submitted by: Lisa
10 cups of chicken broth
3-5 chicken breasts, shredded, or in small pieces
Salt- to taste (2 or 3 teaspoons)
1 teaspoon of pepper
2 Tbs minced garlic
1 tsp basil
1 tsp oregano
Onion-to taste (1 whole onion, or 2tsp onion powder)
Tomatoes (fresh or two cans of any tomato product)
1 package of taco seasoning (for less spicy, use less)
Add any vegetables you have in the fridge i.e. peas, corn, broccoli, cauliflower, spinach
Simmer until it tastes good-15 minutes
Serve in bowls with tortilla chips on the top, sprinkled with grated cheese, cut-up avocado’s, and a dollop of sour cream.
Submitted by: Lisa
Tuesday, November 25, 2008
Parmesan Vegetable Toss
4 cups bite-size broccoli florets
4 cups bite-size cauliflower florets
1/3 cup grated Parmesan cheese
¼ cup sugar
½ teaspoon salt
½ teaspoon basil leaves
1 large sweet onion, thinly sliced separated into rings
2 cups mayonnaise or salad dressing
1 lb. bacon, crisply cooked, crumbled
1 large head lettuce, torn into bite-size pieces
2 cups seasoned croutons
8-oz. Can sliced-water chestnuts, drained
In large bowl, combine broccoli, cauliflower and onion. In small bowl, combine cheese, sugar, salt, basil and mayonnaise; mix well. Add dressing to vegetables: toss gently, Refrigerate several hours or overnight. Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. 20 to 24 servings.
Submitted by: Vicki
4 cups bite-size cauliflower florets
1/3 cup grated Parmesan cheese
¼ cup sugar
½ teaspoon salt
½ teaspoon basil leaves
1 large sweet onion, thinly sliced separated into rings
2 cups mayonnaise or salad dressing
1 lb. bacon, crisply cooked, crumbled
1 large head lettuce, torn into bite-size pieces
2 cups seasoned croutons
8-oz. Can sliced-water chestnuts, drained
In large bowl, combine broccoli, cauliflower and onion. In small bowl, combine cheese, sugar, salt, basil and mayonnaise; mix well. Add dressing to vegetables: toss gently, Refrigerate several hours or overnight. Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. 20 to 24 servings.
Submitted by: Vicki
Thursday, November 13, 2008
Cream of Broccoli Soup
1 can cream of celery soup
1/4 c. flour
1 TB dried minced onion
½ cube butter (I only use about 2 TB.)
3 ½ c. milk
¼ tea. Garlic powder
Salt and pepper to taste
1 – 10 oz. pkg. frozen chopped broccoli, thawed, or use leftover
1 c. yellow grated cheese, optional.
Blend soup, flour, and onion in saucepan then add milk, butter, and seasonings and heat while stirring till thick. Add broccoli and cook a couple more minutes on low heat, stirring. Add cheese and stir till melted.
Submitted by: Anna
1/4 c. flour
1 TB dried minced onion
½ cube butter (I only use about 2 TB.)
3 ½ c. milk
¼ tea. Garlic powder
Salt and pepper to taste
1 – 10 oz. pkg. frozen chopped broccoli, thawed, or use leftover
1 c. yellow grated cheese, optional.
Blend soup, flour, and onion in saucepan then add milk, butter, and seasonings and heat while stirring till thick. Add broccoli and cook a couple more minutes on low heat, stirring. Add cheese and stir till melted.
Submitted by: Anna
Sunday, November 9, 2008
Chicken-Turkey Casserole
Turkey or chicken
½ c. mayonnaise
2 cans cream soup
1 to 3 TB lemon juice
2 pkg. Broccoli, cooked
1 c cheese
Mix together and pour over rice. Microwave on HIGH approximately 20 minutes.
Submitted by: Maria
½ c. mayonnaise
2 cans cream soup
1 to 3 TB lemon juice
2 pkg. Broccoli, cooked
1 c cheese
Mix together and pour over rice. Microwave on HIGH approximately 20 minutes.
Submitted by: Maria
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