Mexican Chicken Casserole

I am always looking for interesting recipes that use chicken.  I was excited to find this recipe for Mexican Chicken Casserole, and even better that the recipe is from Cooking Light.  That means we don't need to feel guilty about eating this delicious, cheesy casserole!  I pretty much made this recipe as described so I am just going to link to it.  But next time, I think I will use my precooked Shredded Chicken rather than cook the chicken as instructed in this recipe.  I think that add too much to the prep time for a week night meal.  I actually just cooked up enough shredded chicken for four meals and put it in the freezer.  I think one of those batches may turn into this casserole.

If you like this recipe, you may also enjoy Easy Chicken Enchiladas (EF, DF).
 

Mexican Chicken Casserole - Click link for recipe. 

Gluten-free Notes:  This recipe can easily be made gluten-free.  Yay!  Just be sure to carefully check the labels, especially on the chicken broth and enchilada sauce.

Roasted Corn

I saw a pin on Pinterest for Roasted Corn and decided to try it.  The pin links to blog post where the roasted corn is just part of another recipe.  But I like her simple method.  You basically put frozen corn on a cookie sheet, drizzle with olive oil, sprinkle with salt and pepper and broil in your oven for a few minutes.  It is so simple but I think it tastes better and has a nicer texture than other cooking methods for frozen corn.  Give it a try and let me know what you think!

If you like this recipe, you may also like Roasted Broccoli Cauliflower and Carrots (EF, DF, GF).

Roasted Corn

Source:  Bev Cooks recipe for BBQ Shrimp Minestrone

1 16 oz package frozen corn

2 T olive oil

½ t salt

½ t freshly ground black pepper

Preheat broiler to high.  Spread corn onto a baking sheet.  Drizzle with oil.  Sprinkle with salt and pepper.  Broil for about 5 minutes or until just start to brown. 

Serves 5

Note:  The corn I have pictured is actually a double the recipe.

Homemade Bread {Egg-free, Dairy-free}

I can't think of many things that smell better than bread baking in your oven.  I have been craving fresh bread . . . or maybe just the smell of it!  I found this recipe on Pinterest from the The Hungry Mouse food blog.  Her step-by-step pictures are perfect for a first time homemade bread baker!  I found her instructions very descriptive and easy to follow.  My bread came out perfectly on the first attempt.  Delicous!

Homemade Bread - click to link to recipe.

Dairy-free notes:  This recipe calls for 2 tablespoons of butter.  I am pretty confident you can easily use a non-dairy substitute.  I have labeled the recipe as dairy-free, unless I hear that someone tries it and it didn't work.

Resurrection Rolls for Easter

We decided to make these sweet rolls an Easter tradition last year.  The kids help me make them for breakfast after they finish checking out their Easter baskets.  I love these because they are quick, easy, delicious and celebrate the true meaning of Easter.

To make them, you simply dip a large marshmallow in butter, roll it in cinnamon and sugar then wrap refrigerated crescent roll dough around it and bake according to the directions on the crescent roll package.  The marshmallow will melt, leaving an sugary sweet hollow roll.  The empty roll resembles the empty tomb on Easter morning because Jesus has risen!

For another fun Easter treat, click this recipe for Cupcakes (EF) topped with egg candy!  Happy Easter everyone!

Resurrection Rolls - Click here for step by step pictures. 

Betty Crocker Muffins {made Egg-free}

Almost a year ago, I posted Betty Crocker Muffins {made Egg-free}.  Just prior to that post, I posted Pillsbury Cupcakes {made Egg-free}.  The cupcakes were and still are far more popular than the muffins.  I am a little surprised by this.  At my house, we eat muffins a lot more frequently than cupcakes.  I would like to eat cupcakes regularly, but they just are not that good for you.  I realize that muffins really aren't the ideal health food but at least they don't have icing!  Haha.  So, I am going to re-post the muffins, in hopes that your family can enjoy a quick delicious egg-free breakfast treat!  

I like to make the Wild Blueberry for breakfast and the Chocolate Chip for a quick dessert!

Betty Crocker Muffins {made Egg-free} -  Click here to see the original post.    

          

Chicken Spaghetti

I got this recipe from one of my best friend's growing up.  It was a family favorite at their house and I was able to enjoy it with them on several occasions.  Chicken Spaghetti is one of my favorite comfort foods.  Maybe that is because it reminds me of fun times growing up with my friend or maybe creamy chicken and pasta are just my thing!

I like to use cooked chicken from my Shredded Chicken {Slow-Cooker} recipe, fresh or frozen!

Chicken Spaghetti

1 ½ pounds cooked chicken, chopped or shredded

½ onion, chopped

1 T butter or margarine

1 can cream of chicken soup

1 can cream of mushroom soup

1 c milk

1 small can whole green chilies, chopped

12 oz Velveeta cheese, cubed

1 t garlic powder

½ t seasoned salt

½ t freshly ground pepper

1 pound dried spaghetti

Preheat oven to 350^o.  Cook pasta according to package directions.  While waiting for water to boil and for pasta to cook, heat butter or margarine in a large sauce pan and sauté onion until translucent.  Add both soups, milk, chilies, cheese, garlic, salt and pepper.  Cook over medium heat, stirring frequently until cheese is melted and all ingredients are combined.  Add chicken, stirring until incorporated. 

Once pasta is cooked, drain and rinse with cool water.  Then stir in chicken sauce mixture and spread into a lightly greased 9x13 baking pan.  Bake uncovered for about 30 minutes or until lightly browned on top and bubbly.   Let sit 5 minutes before serving.

Serves 10