Hearty Ham Casserole
Ingredients
3 cups cooked ham, cubed
2 (15.25 ounce) cans whole kernel corn, drained
4-6 ounces cheddar cheese, shredded
6 Tablespoons butter
1/3 cup chopped onions
1/2 cup all-purpose flour
2-2/3 cups milk
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 package egg noodles
Preparation:
Combine ham, and corn; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk, pepper, and garlic powder. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well. Cool somewhat before pouring into freezer bag. Include bag of egg noodles on swap day.
Serving Day:
Thaw. Cook egg noodles for approximately half of the cooking time listed on package directions. Add as many cooked egg noodles to the packaged ham mixture as you like. (The rest of the noodles can be served to those kiddos who like plain noodles!) Pour into greased 9x13 baking dish. Cover and bake for 30 minutes or until hot, bubbly, and noodles are done to your liking. Season as desired.
Note that you can also serve this as a sauce over cooked noodles if you want to omit the baking.
Grilled Chile-Lime Chicken
Grilled Chile-Lime Chicken
From: Bettycrocker.com
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
3 pounds boneless skinless chicken breasts
Assembly Directions:
Combine all marinade ingredients. Place chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
From: Bettycrocker.com
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
3 pounds boneless skinless chicken breasts
Assembly Directions:
Combine all marinade ingredients. Place chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
Chicken Wine Casserole
Chicken Wine Casserole
1 box Uncle Ben’s Long Grain and Wild Rice
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese (have deli wrap in 6-slice bundles)
2 cans cream of chicken soup (not fat free)
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter **on hand on day of serving
Preparation:
Cook Cook 3 boneless, skinless chicken breasts; cut into cubes. Cool.
Mix 2 cans cream of chicken soup with ½ cup white wine and cubed chicken. Place in baggie.
Put 2 cups herb seasoned stuffing in a baggie.
Bundle chicken mixture, stuffing, wrapped cheese slices, and a box of Uncle Ben's.
Serving Day Instructions:
Note that you will need to provide a stick of butter. Spray a 9x 13 pan. Prepare package of Uncle Ben’s Long Grain and Wild Rice according to package directions.
Spread rice in pan. Layer chicken mixture on top. Cover with slices of deli Swiss cheese.
Sprinkle herb seasoned stuffing on top. Melt 1 stick of butter and drizzle over stuffing crumbs.
Bake uncovered 1 hour at 350.
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese (have deli wrap in 6-slice bundles)
2 cans cream of chicken soup (not fat free)
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter **on hand on day of serving
Preparation:
Cook Cook 3 boneless, skinless chicken breasts; cut into cubes. Cool.
Mix 2 cans cream of chicken soup with ½ cup white wine and cubed chicken. Place in baggie.
Put 2 cups herb seasoned stuffing in a baggie.
Bundle chicken mixture, stuffing, wrapped cheese slices, and a box of Uncle Ben's.
Serving Day Instructions:
Note that you will need to provide a stick of butter. Spray a 9x 13 pan. Prepare package of Uncle Ben’s Long Grain and Wild Rice according to package directions.
Spread rice in pan. Layer chicken mixture on top. Cover with slices of deli Swiss cheese.
Sprinkle herb seasoned stuffing on top. Melt 1 stick of butter and drizzle over stuffing crumbs.
Bake uncovered 1 hour at 350.
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