by Pam Tarver | Oct 16, 2012 | Chicken, Dips and Sauces, Side Dishes
As you see there isn’t a picture of this recipe because it is not very photogenic. It tastes great but the pictures don’t do it justice so I left them off. Simple and delicious, what more could you ask for?
1/4 cup margarine
1 medium green bell pepper, chopped (about 1/2 cup)
1 medium yellow onion, chopped (about 1/2 cup)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) ROTEL Original diced tomatoes and green chilies, undrained
2 cups chopped, cooked chicken breast (smaller pieces for dip)
12 CORN tortillas (6 in.) torn into bite-size pieces
2 cups shredded cheddar cheese
Preheat oven to 350. Melt margarine in a large saucepan over medium heat. Add bell pepper and onion. Cook and stir about 5 minutes or until tender.
Stir in both soups, tomatoes with liquid and chicken, blend well.
Spray 13×9 baking dish with cooking spray. Layer 1/3 of tortillas, tomato mixture and cheese evenly in dish. Repeat layers twice more.
Bake uncovered for 40 minutes or until hot and bubbly.
This is great for a casserole but I found that if you cut the chicken up into small pieces it makes a great dip for scoops. Just make sure the pieces of tortillas are small too. Corn tortillas are important in mixture for flavor. Also reheats well for leftovers.
by Pam Tarver | Jun 17, 2012 | Chicken, Pasta, Vegetable
1 package (16 ounces) angel hair pasta (I used leftover pasta)
2 cups heavy whipping cream
1 tablespoon butter
2 cups (8 ounces) shredded Mexican cheese blend
1 bunch green onions, sliced
1 garlic clove, minced
5 tablespoons olive oil, divided
2 medium yellow summer squash, julienned
1 red pepper, julienned
5 to 10 stalks of asparagus
1 handful of fresh mushrooms, sliced
1-1/4 teaspoons salt, divided
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, sliced
Cook pasta according to package directions (or heat leftover pasta). Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted. Add cheese; cook and stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm.
In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add chicken and brown. 1/4 teaspoon salt. Remove chicken from pan.
Add squash and red pepper to skillet; cook until not quite tender, then add mushrooms and asparagus. Cook for just a few minutes (too long and asparagus will over cook). Add 1 teaspoon of salt and pepper. Add Chicken and stir.
Place pasta to pasta bowls; top with chicken and veggies and serve.
by Pam Tarver | Jul 25, 2011 | Chicken, Main Dishes
Quick and easy dish that can be made just a little spicy or very spicy, depending on style of Rotel you enjoy. I used the original because that is what I always buy. This recipe should be a good one for diabetics because it contains only one serving of starch if you stick with the 1/2 cup and plenty of protein. The tomatoes and mushrooms are good fillers. I’m not sure about the soup but if you want lower fat content, use the lower fat version.
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by Pam Tarver | Jun 27, 2011 | Appetizers, Main Dishes, Side Dishes, Vegetable
Looking for ways to use those fresh veggies from your garden? Here’s a way you can have a delicious meal or side dish and use some of them. There are some alternatives I’m going to try with it in the future but here is the original way I made it. (more…)
by Pam Tarver | May 17, 2010 | Beef, Main Dishes
This recipe has more ingredients that most of my recipes but it’s worth it. We don’t normally like much spinach but this dish is wonderful with it. It doesn’t do well as left overs unless you really like spinach because it tends to get stronger.
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by Pam Tarver | May 16, 2010 | Beef, Main Dishes
This recipe came from my secretary. Not sure where she got it but I altered it a little like I do with most recipes. Down here it the south people don’t think Jiffy Corn Bread is real corn bread because it’s sweet but this is one recipe that my southern husband can’t get enough of even if it does use the Jiffy.
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