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FOOD

Twice Baked Potato

This makes a delicious side dish. Perfect side for a good steak. Does take a little time to prepare but is really simple.

Ingredients

  1. Potatoes

  2. Shredded cheese

  3. Bacon bits

  4. Sour cream

  5. Milk

  6. Butter

  7. Sea salt

Preparation

  1. Thoroughly wash the potatoes and use a fork to poke some holes in them. Cover with a little oil and sprink them with sea salt.

  2. There are two ways to bake the potatoes. You can bake them in the oven at 350 degrees F for an hour or you can bake them in the microwave for 10 minutes. Check them to see if they are somewhat soft. if not, then bake longer.

  3. Allow to cool and then slice lengthwise. Scoop out the flesh into a large bowl. Save the skins

  4. Add butter and cheese first and mix so they can melt. Then add the remaining ingredients. I don't really measure the ingredients. I just add to taste. Also add salt and pepper to taste. Mix them all.

  5. Spoon the mixture into the potato skins. Top each with some cheese and bacon.

  6. Bake for 10 minutes.

Individual Chicken Pot Pies

Ingredients

 

2 cups of cooked chicken breasts diced

 

1 can cream of chicken soup

 

1 cup frozen mixed veggies

 

1 cup shredded cheddar cheese

 

1/2 tablespoon of dried thyme

 

1/2 tablespoon of dried basil

 

1 teaspoon of onion powder

 

1 teapsoon garlic salt

 

2 large cans of Pillsbury buttermilk biscuits

Preparatin

 

Preheat your oven to 400 degrees F.

 

In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs, and spices.

 

Lightly grease 

King Ranch Chicken Casserole

Taken from the blog - Yesterfood

http://yesterfood.blogspot.com/2013/06/king-ranch-chicken-casserole.html?m=1

Ingredients

​

  • 3 cups shredded or diced chicken (I typically use a Rotisserie chicken from the grocery store)

  • 1 can (10.75 oz) cream of chicken soup

  • 1 can (10.75 oz) cream of mushroom soup

  • 1 can (10 oz) Rotel tomatoes 

  • 1/2 cup chicken broth

  • 1 small onion, diced

  • 1 (4 oz) can chopped green chiles

  • 12 corn tortillas, torn into fourths

  • 1 cup shredded cheddar cheese

  • 1 cup shredded Mexican blend cheese

Directions

​

  1. Preheat oven to 350 degrees. Lightly spray a 13x9 casserole dish with cooking spray.

  2. In a large bowl, combine the first seven ingredients and mix well.

  3. Spread about 1/2 cup of the mixture evenly in the bottom of the casserole dish.

  4. Cover the bottom of the dish with a layer of tortillas. 

  5. Pour half of the soup mixture onto the tortillas, spreading carefully and evenly.

  6. Sprinkle cheddar cheese.

  7. Repeat the tortilla layer and soup layer.

  8. Sprinkle with the Mexican blend cheese.

  9. Bake, uncovered, for about 25 minutes or until browned and bubbling.

  10. Let casserole sit for 5-10 minute before serving.

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