Chicken Casserole

From: ???

Ingredients:
4-6 chicken breasts, cooked
1 stack Ritz crackers, crumbled
1 can cream of chicken soup
1 can cream of mushroom soup
1 can sliced water chestnuts
1 stick margarine, melted
1 1/2 tsp pepper
1 1/2 cups mozzarella cheese, shredded
1 cup cooked rice

Add margarine to crackers. Mix soups, chestnuts, pepper, cheese and rice. Layer in 9x13 pan: 1/2 soup mixture, then chicken, then other 1/2 soup mixture. Top with cracker mixture. Bake at 350 for 40 minutes.

What I did differently from the recipe:
Stephen doesn't like cream of mushroom soup so I put two cans of cream of chicken soup in there instead. I left out the water chestnuts completely.

What I'll do differently next time:
Nothing different than what I did this time. Although I think using chicken tenders would be good. I halved my chicken breasts before putting them in the dish and I'm so glad I did that, just for thinner servings and not so much of a chicken flavor all at one time.

Verdict:
Thumbs up! Stephen was so hesitant to try this recipe... then he ate four helpings! This was such an easy recipe and will become something I make often I'm sure!

Printable version:

Ingredients:
4-6 chicken breasts, cooked
1 stack Ritz crackers, crumbled
1 can cream of chicken soup
1 can cream of mushroom soup
1 can sliced water chestnuts
1 stick margarine, melted
1 1/2 tsp pepper
1 1/2 cups mozzarella cheese, shredded
1 cup cooked rice

Add margarine to crackers. Mix soups, chestnuts, pepper, cheese and rice. Layer in 9x13 pan: 1/2 soup mixture, then chicken, then other 1/2 soup mixture. Top with cracker mixture. Bake at 350 for 40 minutes.

Slow-Cooked Chili

From: Taste of Home

Ingredients:
2 pounds ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 oz each) dark red kidney beans, rinsed and drained
2 cans (16 oz each) light red kidney beans, rinsed and drained
2 cans (14 1/2 oz each) stewed tomatoes, cut up
1 can (15 oz) pizza sauce
1 can (4 oz) chopped green chilies
4 tsp chili powder
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper

In a Dutch oven, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.

Transfer to a slow cooker; stir in the remaining ingredients.

Cover and cook on low for 6 hours.

What I did differently from the recipe:
I halved it, but this would be a GREAT recipe to make the full amount and freeze whatever you can't eat. Or take it to a party! Also, instead of using a can of stewed tomatoes and a can of green chilies, I bought diced tomatoes with chilies. It was much cheaper than buying two separate cans, especially if you are going to be chopping the stewed tomatoes anyway!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! I only got a tiny taste of this tonight, to make sure it was edible, and it was so scrumptious. I don't like really spicy chili, so this is quite mild, but it would be so easy to throw in some seasonings to make it spicy if that's how you like it. Also, nothing's easier than the slow cooker, so another thumbs up for that!

Printable version:

Ingredients:
2 pounds ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 oz each) dark red kidney beans, rinsed and drained
2 cans (16 oz each) light red kidney beans, rinsed and drained
2 cans (14 1/2 oz each) stewed tomatoes, cut up
1 can (15 oz) pizza sauce
1 can (4 oz) chopped green chilies
4 tsp chili powder
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper

In a Dutch oven, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours.

Oreo Ice Cream Shop Pie

From: Southern Living

Ingredients:
1/2 cup hot fudge dessert topping, divided
1 Oreo Pie crust
1 tub (8 oz) cool whip, thawed, divided
1 1/4 cups cold milk
2 pkg (4-servings each) Jello Oreo flavor pudding and pie filling

Remove 2 Tbsp of the fudge topping, set aside. Spoon remaining fudge topping into crust; spread to evenly cover bottom of crust.

Top with half of whipped topping; freeze 10 minutes. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.

Gently stir in remaining whipped topping; spoon over whipped topping layer in crust. Freeze 4 hours or until firm. Remove pie from freezer 15 minutes before serving; let stand at room temperature to soften slightly. Drizzle with remaining fudge topping. Store leftover pie in freezer.

What I did differently from the recipe:
I used a chocolate pie crust because the store was out of Oreo.

What I'll do differently next time:
I'm going to leave out the chocolate layer on the bottom the next time I make this.

Verdict:
Thumbs up! The chocolate layer was a little much for me, to be honest, but this was delicious! Such an easy pie to bring to a party or church lunch!

Printable version:

Ingredients:
1/2 cup hot fudge dessert topping, divided
1 Oreo Pie crust
1 tub (8 oz) cool whip, thawed, divided
1 1/4 cups cold milk
2 pkg (4-servings each) Jello Oreo flavor pudding and pie filling

Remove 2 Tbsp of the fudge topping, set aside. Spoon remaining fudge topping into crust; spread to evenly cover bottom of crust. Top with half of whipped topping; freeze 10 minutes. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in remaining whipped topping; spoon over whipped topping layer in crust. Freeze 4 hours or until firm. Remove pie from freezer 15 minutes before serving; let stand at room temperature to soften slightly. Drizzle with remaining fudge topping. Store leftover pie in freezer.