Chicken Broccoli Bake

Okay so there are a lot of variations to this recipe, but I know I can always use another broccoli recipe in my life! This is a great way to get kids to eat their veggies! Recipe from My Name is Snickerdoodle.

3 cups cooked and shredded chicken
2 cups cooked and chopped broccoli
2 (14 oz) cans cream chicken soup
3/4 cup sour cream
1/4 tsp pepper
2 1/2 cups cheddar cheese, shredded and divided
3/4 of a sleeve of Ritz Crackers, crushed or 1 1/2 cups dry bread crumbs
6 tsp butter, melted

Preheat oven to 375.  In a large bowl combine chicken, broccoli, cream soup, sour cream and pepper.  Add in 1 cup cheddar cheese and mix.  Pour into a 2 qt baking dish.  Top with remaining cheese.  In a small bowl, combine melted butter and crackers (or bread crumbs).  Sprinkle evenly over casserole.  Bake at 375 for 30-35 minutes, until bubbly and cheese is melted. Serve over rice.

Cafe Rio's Cilantro-Lime Rice

Recipe from Fav Family Recipes!

Ingredients

• 1 c. uncooked rice (long-grain, white rice)
• 1 tsp. butter or margarine
• 2 cloves garlic, minced
• 1 tsp. freshly squeezed lime juice
• 1 can (15 oz) chicken broth
• 1 cup water
• 1 Tbsp. freshly squeezed lime juice
• 2 tsp. sugar
• 3 tablespoons fresh chopped cilantro

Instructions

• In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Hawaiian Haystacks (Freezer-Friendly)

This is one from our freezer exchange, recipe comes from Freezer Meals For Us! This is a great meal to make when you're having a big group and can spread out all the toppings buffet-style!

2 ½ lbs. of chicken breast
1 cup diced carrots
1 t. salt
1/8 t. pepper
1 T. parsley
½ t. basil
1 quart water
Cut chicken into chunks. Add chicken to water and other ingredients. Boil until chicken and carrots are tender. Pour all but 1 ½ c. water out.
Additional Items:
3 Cans, Cream of Chicken Soup
2 chicken bouillon cubes
2-3 cup Long grain rice, cooked
Add 2 chicken bouillon cubes and mix in 3 cans of cream of chicken soup. Let simmer until warm. Add additional seasonings if desired. 
 
If freezing, at this point let cool then bag into a ziploc gallon bag labeled “Chicken Gravy”.  Freeze flat.
 
To eat NOW: Put warm chicken gravy over rice and add the following:

Toppings:
mandarin oranges
cheese
dry chow mein noodles
green pepper
coconut
pineapple
tomatoes
raisins
green onion

Maggie’s Tips:
*This recipe freezes very well. Double the amount of the chicken gravy and place in freezer for later. For a meal group: make the gravy and include a can of pineapple tidbits or mandarin oranges, a baggie of chow mein noodles, baggie of onion and tomato. Write additional topping suggestions on baggie for each family to finish getting toppings.
**I have also been in a rush and cooked my chicken in a Crockpot until tender. Then I just placed it in the gravy mixture. Both ways taste great. Keep this meal simple because it’s a delicious recipe and very easy!

Chicken Broccoli Rice Casserole

This recipe also comes from our Freezer Meal Exchange Group and is a great staple in any menu! It was frozen into gallon-sized Ziploc bags, but could also be frozen in a foil pan. 

• 10 cups cooked rice (white or brown)
• 4 cups cooked chicken, chopped 
• 4 cups chopped broccoli, lightly steamed (can use frozen or fresh)
• 2 cans cream of mushroom soup
2 cans cream of chicken soup 
• 4 cups shredded cheddar cheese
salt and pepper to taste

Combine all ingredients in a large bowl and mix well.

To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.

To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan). Sprinkle with additional shredded cheese, if desired.

Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.

This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.

Dinner In a Pumpkin

This actually tasted really great--I'd never done a meal in a pumpkin before. My kids both had seconds and I liked how easy it was to make. Give it a try! Could be a Halloween dinner tradition!1 small to medium-sized pumpkin
1 small onion, chopped
2 Tbsp olive oil/butter
1-1/2 lbs. ground beef
1 Tbsp soy sauce
1 Tbsp brown sugar
1 can (4 oz) sliced mushrooms, drained
1 can cream of chicken soup
2 cups cooked rice

*Cut off pumpkin top and clean out all seeds and pulp. Saute onions in oil/butter in large skillet. Add meat and brown; drain off grease. Add soy sauce, brown sugar, mushrooms and soup. Simmer, stirring occasionally, for 8-10 minutes. Add cooked rice; simmer an additional 5 minutes. Pour mixture into prepared pumpkin. Replace top and place on a baking sheet. Bake at 350 degrees for 1 hour.

Fruit & Rice Salad

This is one of my favorite salads; perfect for a summer BBQ. Every time I take this somewhere it gets eaten super fast!

1 c. uncooked instant rice
1/2 c. pineapple or pina colada yogurt
1/4 tsp. ground cinnamon
1 c. frozen (thawed) whipped topping
1 medium unpeeled apple, coarsely chopped
1 medium unpeeled pear, coarsely chopped
1 c. seedless grape halves

*Cook rice as directed on package. Place cooked rice in wire mesh strainer or colander with small holes. Rinse with cold water to chill; drain well.

*Mix yogurt and cinnamon in medium bowl. Fold in whipped topping. Gently stir in rice and remaining ingredients.