4 Ingredient Chicken Casserole

Yep, that's right....just 4 ingredients. This chicken casserole is quick to the table on busy nights.


So, what's the ingredients?

What you need:

Cooked shredded chicken - perfect to use a store bought rotisserie chicken or any leftover chicken that's in the frig. I used both chicken breasts from the rotisserie chicken.

4 C. cooked white rice - I used Minute rice but you could use regular long grain, too. I wouldn't recommend Jasmine or any rice like that because it tends to get mushy in this casserole.

2 cans of turkey or chicken gravy, 2 cans of cream of chicken soup or cream of mushroom soup

1 bag of Stove Top stuffing, cooked per instructions on box.


What you do:

Heat oven to 350*

Lightly spray a 9x13 casserole dish with cooking spray.

Spoon the rice into the bottom of the casserole dish.

Top rice with chicken


Spoon stuffing on top of chicken

In a large pot on the stove, combine soups and gravies. Stir in 2 cans of milk. Heat through until warm.

Ladel gravy over the all of the casserole. Use a spoon to push chicken and rice around to make sure that the gravy is seeping down into the bottom of the pan.


Bake for 20 - 30 minutes or until heated through and the top of the stuffing is starting to brown.

This is one dish that my entire family enjoys. No, it's not a meal that I've slaved over the stove for hours but it does taste like it could be. It's sure is nice to sit down to a home-cooked meal at the end of a busy day!


  Linking up to: 
 
Gooseberry Patch

Menu Plan Monday

The flu and viruses wiped out my whole family last week. There wasn't a whole lot of cooking going on. By the beginning of this week, my husband and kids were begging for a good home-cooked meal.

Here's what planned for the week.... Lots of warm fall meals to help make up for the rainy, cold weather that we're having.






Sunday - penne arrabbiata --recipe coming!

Monday - chicken quesadillas

Tuesday - crock pot Asian pork stew with rice - recipe coming!

Wednesday - grilled salmon with honey-soy marinade, sauteed green beans, potatoes - recipe coming!

Thursday - my crock pot chicken stew

Friday - not planned

Saturday - stuffed pasta shells served with white cheese sauce or red sauce (have to please everyone. lol!) - recipe coming!


Be sure to check back throughout the week for each day's recipes! Better yet, sign up to receive my emails or sign up to follow my blog that way you won't miss a recipe!



Check out other menu plans at I'm an Organizing Junkie!

Crock Pot Wednesdays - Slow Cooker Beef Tortellini Soup

It was really nice to come home to dinner cooking in the crock pot yesterday after I had been running around all day.

Debbie, from Dining with Debbie, invited me to join in on Crock Pot Wednesday so I thought that I would join in on the fun this week.


I made Slow Cooker Beef Tortellini Soup from Betty Crocker's website.


This recipe was fast and simple to throw together in the morning and it cooked all day on low. It makes your house smell wonderful! I've highlighted any changes that I made to the recipe in bold below.

1lb beef stew meat
1 large onion, chopped (3/4 cup)
1 large carrot, chopped (3/4 cup) - I used 3 large carrots
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped - I used 2 tsp. minced garlic
2 teaspoons sugar
1 can (14.5 oz) diced tomatoes, undrained - I used 1 lg. 28 oz. can
2 cans (10 1/2 oz each) condensed beef consommé - I used 3 cans of beef broth
1 teaspoon dried basil leaves - I didn't add this. Instead, I used 1 bay leaf
2 cups frozen cheese-filled tortellini - I probably used about 4 C. of tortellini. I dumped 1 and 1/2 bags into the crock pot.
1 cup Green Giant® Valley Fresh Steamers™ frozen
cut green beans - I added 2 cans of drained green beans in with the frozen tortellini


1. In 3 1/2- to 4-quart slow cooker, add beef, onion, carrot, celery,
garlic, sugar, tomatoes and beef consommé in order listed.

2. Cover; cook on Low heat setting 8 to 9 hours. My soup was fully cooked within 8 hrs.

3. About 25 minutes before serving, stir in basil, frozen tortellini and
green beans. Increase heat setting to High. Cover; cook about 25 minutes
or until beans are tender. - The tortellini was cooked and hot in 15 minutes in
my crock pot.

**TIP** Make sure to turn the crockpot off once the tortellini is cooked. It will turn mushy if it continues to cook.

I served it with crusty Italian bread. Very good!

Cookie Carnival - Black - Bottom Coconut Bars

Even though I am running WAY behid this month, I wanted to try the Black - Bottom Coconut Bars that were chosen by Kate for the Clean Plate Club's Cookie Carnival. I might not make the deadline to show my bars in the roundup but I'm really happy that I made the bars.

The first layer of the bars are brownie-ish. These brownies are covered with a chewy coconut topping. You can afford to cut these cuties into small pieces because they are very rich and filling. My husband and I both really liked them. I thought that they tasted much better once the bars were completely cooled. When I cut into mine, the middle bars were still a little bit warm. My husband didn't mind them either way.

This recipe is from Martha Stewart's website. I was never a big fan of her website but I've started changing my mind within the last year. The more recipes that I make from her website, the more I seem to like them. This is a good thing.


Black-Bottom Coconut Bars

For Chocolate Base:

* 1/2 cup (1 stick) unsalted butter, plus more for pan - I used butter spray in the pan
* 1/2 cup sugar
* 1/4 teaspoon salt
* 1 large egg
* 1/4 cup unsweetened cocoa powder
* 1/4 cup all-purpose flour (spooned and leveled)
* FOR COCONUT TOPPING
* 2 large eggs - I used 1 egg + 1/4 C. applesauce & 1/2 tsp baking soda
* 3/4 cup sugar
* 1/2 teaspoon vanilla extract
* 1 cup all-purpose flour (spooned and leveled)
* 1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

Directions:

1. For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang). I used butter spray instead of greasing the foil with butter. It worked just fine. Spray lightly.

2. Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.

3. Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

4. For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling). I had only 1 egg left so I subbed the applesauce and baking powder that I listed above, for the second egg. Everything worked out fine with the substitutions.

5. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.

6. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days.

I would make these again. This is a sturdy cookie bar that would pack well for gift-giving for the holidays or one that would be really pretty for a bake sale -- especially if you tint the coconut to reflect the holidays. I wish that I would've thought of that before now. Just think how pretty orange coconut would be on top of those bars!

Cooking with Alicia & Annie - Buttermilk Lemon Cake

I love all types of lemon desserts so when I saw this recipe for buttermilk lemon cake on Alicia's Recipes, I knew that I had to try it. It doesn't disappoint for a great lemon taste.

The recipe is easy to make and any leftovers store well in the refrigerator.


Buttermilk Lemon Cake

Cake:

1-1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
Cooking spray

Frosting:

2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/2 less-fat cream cheese
3-1/2 cups powdered sugar

Instructions

oven to 350°. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour baking powder, salt and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray, sharply tap pans once on counter to remove air bubbles. Instead of using the round cake pans as called for here, I chose to use a pan that I have that makes 4 mini loaf cakes. Bake at 350° for 20 minutes or until wooden pick inserted in center comes our clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack. I iced 2 of the loaves for us to eat and stuck the other 2 loaves, not iced, into the freezer.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended. Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator. I put the icing in an icing bag and piped the icing over the cake using a large circle tip.




I'm adding this one to the Cooking with Alicia & Annie Blog Contest for September!