Chicken noodle casserole

 

CHICKEN NOODLE CASSEROLE

Ingredients:

1 16oz box of any shape pasta

2 c chopped cooked chicken

2 cans cream of chicken soup

1 c mayonnaise

1 c milk

2 c shredded medium cheddar cheese

Salt and pepper to taste

Dried parsley (optional)

Directions:

Preheat oven to 350.

1. Cook pasta according to directions on box, drain.

2. In the large pot you just cooked pasta, add milk, both cans of soup, mayonnaise and cheese, salt and pepper and stir.

3. Add chicken and stir.

4. Add pasta and stir.

5. Pour into greased 9x13 pan. Sprinkle some dried parsley on top (I like it for some color but it's optional).

6. Cover and bake for 35 min until hot and cheese is melted.

Serves 6

Baked Rice

 

BAKED RICE

I’M NEVER COOKING IT ON THE STOVE AGAIN! 🤣😋

Ingredients: 

2 1/2 cups rinsed white rice (NOT minute or instant rice!)

4 cups boiling water

1/2 stick butter, sliced

and some salt. 

Directions:

Pour boiling water in 9x13 pan. 

Add butter and salt. Add rice and stir until butter is melted. 

Cover *tightly* with foil. 

Bake 375 for 25 min. Let sit 5 min. 

Uncover, fluff and serve.

This made about 8-10 servings.

Rice, easy recipe, baked, one dish

Faith’s Chocolate Chip Cookies

When I got my KitchenAid mixer I tried a lot of chocolate chip cookie recipes  I ended up just doing my own and I have to say, it’s my favorite!!! I hope you think so too.  ❤️

🍪🍪🍪🍪🍪🍪🍪🍪🍪

Faith’s Chocolate Chip Cookie

Ingredients

- 1/2 cup softened butter

- 1 cup sugar

- 1 egg beaten

- 1 teaspoon vanilla

- 1 3/4 cups flour

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 3/4 cup mini dark chocolate chips

Instructions

- Preheat oven to 350. In a large bowl (or KitchenAid mixer) cream together butter and sugar, add egg and beat until creamy, add vanilla.

- In a medium bowl whisk together flour, baking soda and salt.

- To the large bowl add 1/3 at a time the flour mixture, mixing with a wooden spoon (or KitchenAid mixer).

- Add chocolate chips. Mix.

- Use cookie scoop to shape into balls and place on cookie sheets and bake for approximately 15-20 minutes. Transfer cookies to wire rack to cool. Enjoy!

- ***Easy to double!!!

Mexican Chicken Casserole

This came up in my Facebook memories from 2 years ago.  I said I made it for Cinco de Mayo and it tastes like nachos! 🤣🤣🤣😋😋😋

Mexican Chicken Casserole

Prep Time 5 mins

Cook Time 35 mins

Total Time 40 mins

Course: Dinner

Cuisine: Mexican 

Servings: 6-8 people 

Calories: 334cal 

Author: Faith HP

Ingredients

3 cups crushed tortilla chips or Dorito Nacho Cheese chips

15 oz. black beans drained and rinsed

2 cups chopped cooked chicken(rotisserie chicken works well)

1 teaspoon ground cumin

21 oz. cream of chicken soup 2 (10.5 oz) cans

1 10 oz. can mold Rotel tomatoes undrained

1 cup shredded jack cheese

1 cup shredded medium cheddar cheese

1 tomato diced optional

1 bunch cilantro rinsed and chopped optional

Jalapeños optional

Sour cream optional

Guacamole optional

Instructions

Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.

Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.

Layer diced chicken and black beans over the crushed chips.

Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.

Sprinkle cheese evenly over the Rotel layer and top with remaining crushed chips.

Bake for 30-35 minutes or until casserole is hot and bubbly and the cheese is fully melted.

Garnish casserole with cilantro and chopped tomatoes.

Serve immediately with a slice or two of fresh jalapeño, spoon of sour cream and guacamole on top. 😋

Notes

Do not drain Rotel tomatoes before adding to casserole.

You can substitute Doritos for regular tortilla chips.

For another flavor element, mix a 4 oz. can of diced chiles into the soup/cumin mixture.

Prepare ahead of time except for the tortilla chips over the top. Cover with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and sprinkle with chips. Bake until hot and bubbly.

Easy Ham and Cheese Quiche

I made this today as a test one before making another for a couple at church that had a baby. I’ve actually never eaten quiche let alone make one! I have to say it’s delish and will be making it again, and again and again. 😋 

Easy Ham and Cheese Quiche 

Serves 6

Prep time: 15 min

Cook time: 55 min

Total time: 1 hour 10 min

Ingredients

• 8 inch frozen pie crust regular or deep dish
• 5 large eggs
• 1/2 cup heavy cream
• 1 cup ham chopped
• 1 cup mild or sharp cheddar cheese shredded
• 1/4 cup green onions chopped
• 2 tsp parsley chopped
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

• Preheat the oven to 400°F.
• Poke holes in the bottom of the frozen pie crust to prevent the crust from puffing up while baking. Bake for 10 minutes or until lightly golden and set aside on a cooling rack. 
• While the crust is baking, crack the eggs into a large mixing bowl and whisk until scrambled. 
• To the eggs, add the heavy cream, ham, cheese, parsley, green onions, salt, and pepper, then mix together until evenly combined.
• Next, place the pie crust on a small baking sheet. Spoon the egg mixture into the pie crust. 
• Cover the quiche with tented foil, ensuring the crust is covered and the egg mixture isn’t touching the foil otherwise, it sticks while baking.
• Bake the quiche in a preheated oven for 50 minutes or until the eggs are set in the middle. Finally, remove the foil and bake uncovered for an additional 5 minutes to brown the top.
• Serve warm.

Notes

• You can use leftover ham or prepackaged diced ham cubes.
• You can add a little bit of cheese, parsley, and pepper on top right beore you bake it. 
• You can use other kinds of cheese like Gouda or Gruyere also. 

Covid Cookie Bars - big batch

I made these today on my 53rd birthday while under quarantine for the Covid19 aka Corona virus breakout. I had to use what was in my pantry. I only had 2 sticks of butter and wheat flour. And a smaller regular size cookie sheet. They were a little well done around the sides but using the bigger 17x12 pan the original recipe calls for should resolve that. So I had to make some adjustments with what I had but they turned out good. Hence me naming them...Covid Cookie Bars. 😂😋🤷‍♀️

COVID COOKIE BARS Servings 4dozen bars

Ingredients

• 3 1/4cups + 2 tablespoons wheat flour (or all-purpose)
• 1 1/2teaspoons baking soda
• 1 1/2teaspoons pink salt (or regular white)
• 2sticks buttersoftened
• 6 Tbsp olive oil (or 3 sticks butter and NO oil)
• 1cup + 2 tablespoons granulated sugar
• 1cup + 2 tablespoons packed brown sugar
• 1 1/2teaspoons vanilla extract
• 3large eggs
• 4cups (or  2 bags, 11.5oz each) chocolate chips(any flavor)
• 2cups chopped nuts(optional)

Instructions

1. PREHEAT oven to 375° F.
2. Grease 17 x 12 – inch half-sheet pan
3. COMBINE flour, baking soda and salt in small bowl. Beat butter, olive oil, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. 
4. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into squares. Makes 4 dozen bars. 

   

   
   

   
   

Crock Pot Potato Soup

CROCK POT POTATO SOUP

PREP TIME: 10 MINSCOOK TIME: 4 HOUR AND 30 MINSTOTAL TIME: 4 HOURS AND 40 MINS

INGREDIENTS

• 10 slices cooked bacon, diced (1 box precooked frozen is easy!)
• 4 cups chicken broth (1 32oz box)
• 2 pounds Yukon gold potatoes, peeled and diced (4 very large)
• 1 medium yellow onion, diced
• 2 cups chopped small baby carrots (optional)
• 6 garlic cloves, minced (or 1/2 tbsp powdered garlic)
• 1 tablespoon dried parsley
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 1 (12-ounce) can evaporated milk or half-and-half or heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1 tsp Salt and 1/2 tsp pepper to taste
• optional toppings: chives, extra shredded cheddar cheese and bacon

INSTRUCTIONS

1. Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
2. Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
3. Immediately add the milk-flour mixture to the slow cooker and stir to combine.
4. Using a potato masher, mash about 3/4 of the potatoes.
5. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.

COOK'S NOTES

1. If the soup is too thick, add more chicken broth. (I ended up adding 1 cup water with 2 chicken bullion cubes dissolved)
2. Serve warm, garnished with bacon, cheese and sour cream.
3. The soup can be refrigerated for up to 3 days.