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Recipes
Chicken Casserole Unforgetable
By sassy47
Preheat oven to 350 degrees F
- 3 cups chopped cooked chicken
- 2 cups finely chopped celery
- 1 cup (4 ounces) shredded Cheddar cheese
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (4-ounce) can water chestnuts, drained and chopped
- 1 (10-3/4-ounce) can cream of chicken soup
- 1/2 cup slivered almonds
- 1 (6-ounce) can French-fried onion rings
Chicken Picante Enchiladas
By sassy47
Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl
- 1 jar (16 ounces) Pace® Picante Sauce
- 1/2 cup sour cream
- 2 teaspoons chili powder
- 2 cups cubed cooked chicken
- 1/2 cup Monterey Jack cheese (about 2 ounces)
- 6 each flour tortillas, warmed
- 1 each green onion, thinly sliced (about 2 tablespoons)
Chicken Tostada Cups
By sassy47
Preheat oven to 425°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed
- 12 corn tortillas (6 inches), warmed
- Cooking spray
- 2 cups shredded rotisserie chicken
- 1 cup salsa
- 1 can (16 ounces) refried beans
- 1 cup shredded reduced-fat Mexican cheese blend
- Optional toppings: shredded lettuce, reduced-fat sour cream, sliced ripe olives, sliced green onions, chopped cilantro, sliced radishes, diced avocado and additional salsa
Hamburger & Potato Casserole Crock pot
By sassy47
Spray crock pot with non stick vegetable spray
- 1 1/2 lbs hamburger, browned and drained
- 1 large onion
- sliced 4 large potatoes, peeled and sliced
- 1 (10 ounce) can cream of mushroom soup
- 1/2 Cup Milk
- 1 Small Can Corn Niblets
- 1 tsp minced garlic
- Salt & pepper to taste
- 1-2 Cups Shredded Cheddar Cheese
Blue Cheese Dip
By sassy47
•Sprinkle salt over garlic and chop, occasionally smearing mixture with blade of knife, until paste forms
- Kosher salt
- 1 garlic clove, coarsely chopped
- 2 1/2 teaspoons red wine vinegar
- 1 teaspoon finely chopped fresh thyme
- 1/2 pound smoked (or regular) blue cheese, crumbled
- 1 cup sour cream
- 2/3 cup mayonnaise
- Freshly ground black pepper
- Assorted fresh vegetables for dipping (such as baby carrots, green beans, and endive leaves)
Mexican Chicken Lasagna
By sassy47
In a large skillet, cook onion in oil over medium heat until tender
- 1 cup chopped onion
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 4 cups cubed cooked chicken
- 3 cans (10 ounces each) enchilada sauce
- 2 large eggs
- 1 carton (15 ounces) ricotta cheese
- 1/2 cup minced fresh cilantro
- 12 no-cook lasagna noodles
- 4 cups shredded Mexican cheese blend
Chicken Tostada Cups
By sassy47
Preheat oven to 425°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed
- 12 corn tortillas (6 inches), warmed
- Cooking spray
- 2 cups shredded rotisserie chicken
- 1 cup salsa
- 1 can (16 ounces) refried beans
- 1 cup shredded reduced-fat Mexican cheese blend
- Optional toppings: shredded lettuce, reduced-fat sour cream, sliced ripe olives, sliced green onions, chopped cilantro, sliced radishes, diced avocado and additional salsa
Chicken Tetrazzini
By sassy47
Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente according to package instructions t...
- For the Chicken Tetrazzini:
- 12 oz thin spaghetti or linguine
- 4 cups shredded rotisserie chicken *or cook 2 lbs chicken breast
- 1 lb button mushrooms thickly sliced
- 1 medium onion finely chopped
- 3-4 garlic cloves minced
- 2 Olive Oil
- For the Creamy Sauce:
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups low sodium chicken broth
- 1 Tbsp lemon juice
- 1 1/2 cups half and half or sub with equal parts milk & heavy cream
- 1 tsp sea salt or to taste
- 1/4 tsp black pepper, freshly ground
- 1/4 cup parsley, chopped, plus more to garnish
- 1 1/2 cups shredded mozzarella cheese
Frittata
By sassy47
Preheat the oven to 450 degrees F
- Olive oil, for drizzling
- Olive oil, for drizzling
- Olive oil, for drizzling
- 8 8 8 mushrooms, quartered
- 8 8 8 mushrooms, quartered
- 8 8 8 mushrooms, quartered
- 6 6 6 spears asparagus, chopped
- 6 6 6 spears asparagus, chopped
- 6 6 6 spears asparagus, chopped
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 12 12 12 large eggs
- 12 12 12 large eggs
- 12 12 12 large eggs
- 1/2 1/2 1/2 cup grated Monterey Jack
- 1/2 1/2 1/2 cup grated Monterey Jack
- 1/2 1/2 1/2 cup grated Monterey Jack
- 1/4 1/4 1/4 cup grated Parmesan
- 1/4 1/4 1/4 cup grated Parmesan
- 1/4 1/4 1/4 cup grated Parmesan
- 2 2 2 dashes hot sauce
- 2 2 2 dashes hot sauce
- 2 2 2 dashes hot sauce
- 2 2 2 tablespoons butter
- 2 2 2 tablespoons butter
- 2 2 2 tablespoons butter
- 1 1 1 medium onion, halved and sliced thin
- 1 1 1 medium onion, halved and sliced thin
- 1 1 1 medium onion, halved and sliced thin
- 1 1 1 cold baked potato, diced
- 1 1 1 cold baked potato, diced
- 1 1 1 cold baked potato, diced
- 1/4 1/4 1/4 cup chopped green olives with pimentos
- 1/4 1/4 1/4 cup chopped green olives with pimentos
- 1/4 1/4 1/4 cup chopped green olives with pimentos
- 2 2 2 jarred roasted red peppers, sliced thin
- 2 2 2 jarred roasted red peppers, sliced thin
- 2 2 2 jarred roasted red peppers, sliced thin
- 8 8 8 fresh basil leaves, chopped
- 8 8 8 fresh basil leaves, chopped
- 8 8 8 fresh basil leaves, chopped
Goulash Easy One Pot
By sassy47
In a soup pot over high heat, brown ground beef with onion 6 to 8 minutes, or until no pink remains in the beef, st...
- 1 1/2 pounds ground beef
- 1 onion, chopped
- 1 (8-ounce) package elbow macaroni
- 2 cups beef broth
- 1 (14-1/2-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper