TERIYAKI CHICKEN CASSEROLE:
1 lb chicken breasts
⅔ cup low sodium soy sauce
½ cup light brown sugar packed
2 tbsp seasoned rice wine vinegar
2 tsp grated fresh garlic
2 tsp grated fresh ginger
1 tsp sesame oil
2 tbsp cornstarch
28.8 oz frozen stir-fry vegetables steamed
3 cups cooked white rice
RITZ CHICKEN CASSEROLE:
2-3 tbsp olive oil
2 stalks celery
1 red bell pepper
1 medium onion
1 tbsp minced garlic
2 10.5 oz cream chicken soup
1 cup half and half
1+2 cups sharp cheddar
3 cups egg noodles
1.5 lb chicken breast
1 tbsp parsley
Salt and Pepper
1 sleeve Ritz crackers
4 tbsp butter
CRACK CHICKEN CASSEROLE:
1½ cups elbow
macaroni
3 cups chicken breast
16 slices bacon
3 tbsp butter
1 small yellow onion
10.5 oz cream chicken soup
2 cups sour cream
4 oz cream cheese
¼ cup milk or
half-and-half
1 oz ranch dressing
seasoning
½ tsp black pepper
1 tsp kosher salt
1 tsp onion powder
3 cups cheddar cheese
1 green onion
KING RANCH CHICKEN CASSEROLE:
3 tsp extra virgin olive oil
1 cup chopped sweet yellow onion
1 chopped bell pepper any color
10.5 oz cream of chicken soup
10.5 oz cream of mushroom soup
10 ozmild Rotel undrained
3 cups chicken breast
2 tbsp chopped cilantro
12 soft taco-size corn tortillas quartered
4 cups Colby and Monterey jack cheese
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