King Ranch Chicken

• 1 can Cream of Chicken
• 1 can Cream of Mushroom
• I jar cheese whiz
• 1 cup chicken broth
• 1 can Rotel
• 2 cups cheddar cheese
• 3-4 cooked chicken breasts cut up into cubes
• Tortilla Chips

Cook the first 5 ingredients until smooth and creamy. Lightly spray a casserole dish and layer the following:

Crushed up tortilla chips
Chicken
Sauce
Cheddar cheese
Keep layering until out of everything - normally 2 layers if you are using a 9x13 casserole dish.
Cook at 350 for 30 minutes or until cheese on tops starts to bubble.

This is a great dish to make ahead of time and take to parties. Extra yummy the next day.

Kristi H

Chicken Divine

• 2 pkgs of frzn broccoli or 1 bunch of fresh broccoli
• 6 chicken breasts, cooked, boned and sliced (or boneless skinless)
• 2 cans cream of chicken soup
• 1 cup of mayonnaise
• 3 tsp lemon juice
• 3/4 tsp lemon juice
• 3/4 tsp curry powder
• 1 cup shredded sharp American Cheese
• 1/2 cup toasted bread crumbs
• 1 tbsp butter, or margarine melted
• garlic powder
• generous dash of cayenne pepper

Cook broccoli and drain, arrange in a greased baking dish. Place the chicken on top. Sprinkle lightly with garlic powder. Mix the soup, mayonnaise, lemon juice, curry powder, and cayenne together and pour over chicken. Sprinkle with cheese. Combine bread crumbs with melted butter and sprinkle on top of cheese. Bake 350 oven thirty minutes or until thoroughly heated. This is also great served over rice.

Derrick B

Goulash

• 3 lbs ground beef
• 2 lg onions, chopped
• 3 cups water
• 1 can tomato sauce
• 2 cans petite diced tomatoes
• 4 cloves garlic, chopped
• 2 tbsp italian seasoning
• 3 bay leaves
• 3 tbsp soy sauce
• 1 tbsp seasoning salt
• 2 cups elbow macaroni

In a dutch oven saute meat. Drain. Meanwhile, add 2 tbsp olive oil and saute onions for 5 minutes, adding garlic for the last minute. Add water, tomato sauce, tomatoes, italian seasoning bay leaves, soy sauce, seasoning salt & drained meat. Stir well. Place lid on pot & cook for 25 minutes. Add macaroni stir well & simmer for 10 minutes. Remove from heat and let sit for 15 minutes. Remove bay leaves and serve. Enjoy!

Terri C

15 Minute Sassy-Saucy Chicken

• 4 reg sized boneless-skinless chicken breast
• 1 med white onion, cut to keep rings
• 1 green pepper, cut large slices
• 2 tbsp. veggie or olive oil
• 6 oz. cream cheese, softened (i used the reduced fat)
• 3/4 cup of chicken broth
• 1-2 small cloves of garlic, minced
• salt and pepper to taste

Wash chicken and cut off fat. Salt & pepper to taste. (I also use a bit of Toney's.) In a large skillet, add oil, onion, pepper, and chicken. Cook over medium heat for six minutes on each side or until done. Take out chicken only & add chicken broth & garlic to skillet. DO NOT DRAIN OIL. Scrape the bottom with whisk until well blended. Add cream cheese. Stirring constantly, melt cheese then stir for 3 minutes until it starts to thicken. Replace the chicken and cover with sauce. Serve over noodles or rice. (if you want more sauce do 1 cup of chicken broth and 8 oz. cream cheese)

Note: This literally took me 15 minutes to make. It was soooo easy. The taste is wonderful! Hope you all enjoy!

Julie H

Forget about it Roast

• 1-3lb roast
• 2 cans cream of mushroom soup
• 1 package Lipton onion soup mix

Put all in a crock pot. Cook on high 8 to 10 hours.

Not a typo put it on high, if you put it on low it will be tough. Tastes great with green beans and mashed potatoes, or you can serve it on hogie bread.

Kristi M

Inside Out Cheeseburgers

• 1/2 cup shredded Cheese (I use Kraft Mexican Cheddar & Mont. Jack Blend)
• 1 lb 90%-lean ground beef
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp paprika
• 1/4 tsp freshly ground pepper

Preheat grill to medium-high or preheat the broiler. Combine cheese in a small bowl. Gently mix beef, Worcestershire, paprika & pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.)

To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
These are the juiciest Hamburgers ever!!!

Kristi H

Chicken Spaghetti

• 1 jar cheese whiz
• 1 yellow onion
• 1 small jar can of mushrooms
• 1 pkg seasoning blend
• 1 jar pimentos
• 1 pkg cheddar cheese (shredded)
• 1 can cream of chicken
• 1 can tomato soup
• 1 can cream of celery
• 1 can cream of mushroom
• 1 pkg boneless skinless chicken breast
• 8 slices deli thin colby jack cheese
• jalapeno peppers (optional)
• 1 box spaghetti noodles (2 lbs)
• 1 large casserole dish
• 1 box of Texas Toast Garlic Bread

Boil Chicken in salt, pepper, garlic powder & cut up onion. While the chicken is cooking, mix cheese whiz, mushrooms, seasoning blend, pimentos, cheddar cheese, soups & jalapeno peppers in a large casserole dish. Boil spaghetti noodles according to package directions. After they are done, drain & mix in with other ingredients. Shred chicken & mix in with other ingredients. Add broth from the chicken to the mixture & add more seasoning while stirring. Layer colby jack cheese on top, cover, place in the oven & bake 30 to 45 minutes at 350 degrees.

Prepare garlic bread per directions on the box. I could not fix enough of this for my friends and family.

Derrick B

Red Beans, Rice & Smoked Sausage

• 1 lb dried beans, sorted & rinsed
• 2 1/2 quarts water
• 18-oz can tomato sauce
• 1 lg onion, chopped
• 1 med green bell pepper, chopped
• 1 rib celery, chopped
• 1 tbsp worcestershire sauce
• 1 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp red cayenne pepper
• 1/4 tsp liquid hot sauce (louisiana, tabasco)
• 1/8 tsp garlic powder
• 1 lb smoked sausage, cut into pieces
• Hot cooked rice

Place beans & water in large pot (at least 6 quarts). Let soak about 1 hour. Add remaining ingredients, except sausage. Bring to boil, reduce heat, cover & simmer for 2 hours. Brown sausage . Simmer another 1 to 1/2 hour or until beans are tender. Serve over hot rice.

Very Delicious!!! I got this recipe out of the Longview News Journal years ago and tried it. It was one that I have cooked time & time again.

Derrick B

Shrimp Fettuccine

• 3 lbs Shrimp
• ¼ cup flour
• 1 can Cream of Mushroom Soup
• 3 med white onions, chopped
• 3 celery sticks
• 2 med bell peppers
• 4 tbs parsley flakes
• 2 cloves garlic, chopped
• 3 sticks butter
• 1 pint half & half
• ½ 1lb Hot Velvetta Cheese
• 16oz Fettuccine noodles

1. Melt butter, add onions, celery, bell pepper, parsley & garlic. Sauté till vegetables are tender
2. Stir in flour to thicken sauce.
3. Add Shrimp, let simmer for 15 minutes on low to medium heat.
4. Add Heavy Cream (1/2 & ½).
5. Cook noodles to package directions.
6. Before you add the noodles to the mixture that is already cooked, this is when you will add the velvetta cheese to mixture.
7. Once cheese is melted then add noodles.
8. Place ingredients in 9x13 glass cooking pan. Once this is done, cut the other ½ of the cheese into slices & place over the noodles. Bake at 350 degrees for 30mins.

This recipe is great for Dinner Parties. Make some bread, serve some wine & call your Friends over. You will be set for the night.

Angie K

Gourmet Chicken Pizza

• 2 skinless, boneless chicken breast halves
• 1 (10 ounce) can refrigerated pizza crust
• 1/2 cup Ranch-style salad dressing
• 1 cup shredded mozzarella cheese
• 1 cup shredded Cheddar cheese
• 1 cup chopped tomatoes
• 1/4 cup chopped green onions
• 2 cloves garlic, minced

Preheat oven to 425 degrees. Lightly grease a pizza pan or medium baking sheet. Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken & garlic on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

You can change or add toppings as you like. Enjoy.

Terri C

Chicken Adobe

• 1/2 yellow onion
• 3 garlic cloves minced
• 1 whole chicken cut up
• 1/4 cup soy sauce
• 1/2 teaspoon black pepper
• pinch salt
• 1/4 cup vegetable oil
• 3 bay leaves
• 1/4 cup vinegar
• 1/4 cup water

Boil chicken for 20 minutes, drain and mix all ingredients together in the pot with the chicken, boil for an additional 20 minutes taste sauce and season as needed. Serve over a bed of rice. Very delicious!!!

Derrick B

Baked Ziti

• 1 box or pkg dry ziti pasta
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 1/2 lbs lean ground beef
• 2 jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain & rinse in cold water. In a large skillet, brown onion and ground beef over medium heat, drain off greas. Meanwhile saute the garlic in the skillet with a touch of olive oil. (Do not burn) Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Terri C

Chicken Excelsior

• 6 chicken breasts
• garlic salt
• 1/4 pound butter or margarine
• 1 tsp paprika
• 3 tbsp lemon juice
• 1 carton sour cream
• 1/4 cup sherry wine
• 1 medium can mushroom & stems
• generous dash cayenne pepper

Sprinkle chicken with garlic salt. Melt butter or margarine, add paprika, and lemon juice. Roll chicken breast in mixture & place on baking sheet. Bake at 375 for 1 hour or until tender. Make sauce with sour cream, wine, mushrooms & cayenne pepper. Pour over chicken & bake an additional 15 minutes.
This is a great dish to fix when you want something good and you don't have a lot of time.

Derrick B

Chicken Cordon Bleu

This chicken comes out juicy and full of flavor from the swiss cheese and ham. Great served with alfredo noodles!

2 large boneless skinless chicken breasts
4 thin slices fully cooked smoked ham or prosciutto
4 thin slices swiss cheese
1/4 cup all-purpose flour
3/4 t. salt
1/4 t. pepper
1 egg, slightly beaten
1/2 cup dry bread crumbs
3 tablespoons vegetable oil
2 tablespoons water

Place chicken between 2 pieces of plastic wrap. Pound with mallet or side of saucer until 1/4 inch thick. Place 1 slice each ham and cheese on each piece chicken. Roll up carefully, beginning at narrow end; secure with wooden picks. Mix flour, salt and pepper; coat rolls with flour mixture. dip rolls into egg; roll in bread crumbs. Heat oil in 10-inch skillet over medium heat until hot. Cook rolls in oil until light brown, turning occasionally, 5 to 10 minutes. Add water. Cover and simmer until chicken is done, about 10 minutes. Remove toothpicks before serving.

Pam T

Pot Roast

• 1 - 4 pound pot roast


• 2 cups peeled carrot chunks (about 1 inch pcs)


• 2 cups peeled potato chunks (about 1 inch pcs)


• 1 large yellow onion (peeled & cut up)


• 1 10 oz can cream of mushroom soup


• 1 pkg onion soup mix


• 1/2 cup water


• 1 tsp black pepper


• 1/2 tsp garlic powder


• 1 tsp minced garlic

Preheat oven to 300. Slice small slits in the pot roast & stuff minced garlic all over. Place roast in a 6 quart baking dish, surround roast with carrots, potato chunks & onions. In a medium bowl, stir together the mushroom soup, water, pepper & soup mix. Pour over roast & vegetables & cover tightly with foil. Bake 4.5 to 5 hours or until tender.

This is a family favorite!!!!!!!!!!!!!!!!!!

Derrick B

Spinach-Stuffed Pasta Shells

Prep 25 min
Bake 40 min
Oven 350 degrees Fahrenheit
Makes 4 servings

• 12 dried jumbo shell macaroni
• 1 10-ounce pkg frozen chopped spinach,
  thawed
• 2 eggs
• 1 8-ounce pkg shredded Italian cheese blend
  (2 cups)
• 1 cup ricotta cheese
• 1 26- to 32-ounce jar pasta sauce

Cook pasta according to package direction; drain. Rinse with cold water, drain again, set aside. Meanwhile, drain thawed spinach well pressing out excess liquid.

Filling for Shells, in a bowl beat eggs and stir in spinach and 1 ½ cup of the Italian cheese blend, and the ricotta cheese. Spoon about 2 tablespoons of filling into each jumbo shell. place in 2-quart square baking dish. Pour pasta sauce over shells.

Bake, covered, in a 350 degrees for about 40 minutes or until heated through. Sprinkle with remaining ½ cup Italian cheese blend before serving.

This recipe is delicious, it may sound complicated but its not!!!!!! ENJOY!!!!!!!

Angie K

Chicken Enchilada Casserole

• Corn Tortillas, cut into strips
• green onions chopped (optional)
• 2 small cans of green chilies (or 1 large can)
• Cooked chicken breasts, cut into bit size pieces (as much as you want)
  
  Sauce:
• 8 oz sour cream
• 1 can cream of chicken soup
• Velveeta - as much as you like
• Jalapeños diced to taste (optional)
• Blend over low heat until cream

Layer all ingredients in whatever order you choose. Top casserole with grated yellow cheese. Bake at 350 til bubbly. Leftovers keep well in freezer and can be made a day ahead and refrigerated.

Enjoy.... Kristi H

Sloppy Joes

• 1 1/2 lbs ground beef or chuck
• 1 small onion, diced
• 1 tbsp mustard
• 1 tbsp white vinegar
• 3/4 cup ketchup
• 1/4 cup bbq sauce
• 1 tbsp sugar

Cook meat and onion, drain. Add all other ingredients and simmer for 20 minutes. This is also wonderful to use with Frito scoops as a dip.

This has been my mother's recipe for as long as I can remember. Enjoy!!

Terri C