I would like something with maybe a mexican flavor or chicken recipe….just as long as it tastes great, is easy to make, and uses lots of cheese (I love using cheese in my main dishes).

Broccoli, Chicken and Cheese Casserole

2 packages frozen broccoli
2 – 3 cups cooked chicken – cut up
2 eggs
1/2 cup shredded cheese
1 can cream of mushroom soup
1/2 cup mayo
1 small onion, chopped into small pieces
1/2 stick butter
1 sleeve Ritz crackers, crumbled

Cook broccoli according to package directions, drain. Add all ingredients together, except the Ritz crackers and butter. Mix well, pour into a baking dish.

Melt the butter, add the cracker crumbs, and mix well. Add to the top of the casserole.

Bake 15 – 20 minutes in a 400° F oven until hot and bubbly.

Serves 4.

Chicken Taco Casserole

1 package small corn tortillas
3 tablespoons butter
4 ounces cup sliced fresh mushrooms (omit or add canned mushrooms to save a step)
3 tablespoons flour
1 cup milk
1 small jar green taco sauce
1 tablespoon chili powder
2 cups cooked diced chicken
1 small can chopped green chili peppers
2 cups shredded Mexican cheese blend or half Cheddar, half Monterey Jack

Cut or tear the corn tortillas into bite-size pieces; set aside.

In a saucepan over low heat, melt butter; add mushrooms and saute until mushrooms are tender. Remove mushrooms; set aside.

Add flour to melted butter and stir until blended and smooth. Slowly, stirring constantly, add the milk to the saucepan, cooking until thickened and smooth. Return the cooked mushrooms to the sauce.

Add taco sauce and chili powder to the mushroom sauce.

In large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces.

Top chicken with chopped green chiles. Pour the sauce evenly over all and top with the shredded cheese. Cover with aluminum foil

Bake at 350° F. for 30 – 45 minutes until hot and bubbly. Remove foil last 10 minutes of baking.

Refrigerate, covered, for a few hours before baking for best flavor.

Makes about 6-8 servings.

Layered Chicken Enchilada Casserole
Spice up a chilly winter’s evening with this dish!

1 tablespoon vegetable oil
1 medium onion, chopped
2-1/2 cups cooked shredded chicken breast meat
1 can (7 oz.) diced green chiles
1 package (1.25 oz.) taco seasoning mix (regular)
8 corn tortillas
1 can (15 oz.) kidney beans, drained
2 cups (8 oz.) shredded cheddar cheese, divided
1 jar (16 oz.) salsa

Preheat oven to 350 degrees F.
Grease 13×9x2-inch baking dish. Heat oil in large skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chiles and seasoning mix. Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup of cheese. Layer with remaining tortillas. Top with salsa and remaining cheese.

Bake for 30-35 minutes or until heated through and cheese is melted.

I would like something with maybe a mexican flavor or chicken recipe….just as long as it tastes great, is easy to make, and uses lots of cheese (I love using cheese in my main dishes).

Broccoli, Chicken and Cheese Casserole

2 packages frozen broccoli
2 – 3 cups cooked chicken – cut up
2 eggs
1/2 cup shredded cheese
1 can cream of mushroom soup
1/2 cup mayo
1 small onion, chopped into small pieces
1/2 stick butter
1 sleeve Ritz crackers, crumbled

Cook broccoli according to package directions, drain. Add all ingredients together, except the Ritz crackers and butter. Mix well, pour into a baking dish.

Melt the butter, add the cracker crumbs, and mix well. Add to the top of the casserole.

Bake 15 – 20 minutes in a 400° F oven until hot and bubbly.

Serves 4.

Chicken Taco Casserole

1 package small corn tortillas
3 tablespoons butter
4 ounces cup sliced fresh mushrooms (omit or add canned mushrooms to save a step)
3 tablespoons flour
1 cup milk
1 small jar green taco sauce
1 tablespoon chili powder
2 cups cooked diced chicken
1 small can chopped green chili peppers
2 cups shredded Mexican cheese blend or half Cheddar, half Monterey Jack

Cut or tear the corn tortillas into bite-size pieces; set aside.

In a saucepan over low heat, melt butter; add mushrooms and saute until mushrooms are tender. Remove mushrooms; set aside.

Add flour to melted butter and stir until blended and smooth. Slowly, stirring constantly, add the milk to the saucepan, cooking until thickened and smooth. Return the cooked mushrooms to the sauce.

Add taco sauce and chili powder to the mushroom sauce.

In large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces.

Top chicken with chopped green chiles. Pour the sauce evenly over all and top with the shredded cheese. Cover with aluminum foil

Bake at 350° F. for 30 – 45 minutes until hot and bubbly. Remove foil last 10 minutes of baking.

Refrigerate, covered, for a few hours before baking for best flavor.

Makes about 6-8 servings.

Layered Chicken Enchilada Casserole
Spice up a chilly winter’s evening with this dish!

1 tablespoon vegetable oil
1 medium onion, chopped
2-1/2 cups cooked shredded chicken breast meat
1 can (7 oz.) diced green chiles
1 package (1.25 oz.) taco seasoning mix (regular)
8 corn tortillas
1 can (15 oz.) kidney beans, drained
2 cups (8 oz.) shredded cheddar cheese, divided
1 jar (16 oz.) salsa

Preheat oven to 350 degrees F.
Grease 13×9x2-inch baking dish. Heat oil in large skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chiles and seasoning mix. Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup of cheese. Layer with remaining tortillas. Top with salsa and remaining cheese.

Bake for 30-35 minutes or until heated through and cheese is melted.

Paella Valenciana Recipe:

Ingredients:
-2 1/2 to 3 lbs. broiler-fryer chicken, cut up
- 1/4 cup olive oil
- 8 slices onion, 1/8th inch thick
- 4 medium tomatoes, cut up
- 1 1/2 cups uncooked regular rice
- 3 cups chicken broth
- 2 tbs. paprika
- 2 tbs. salt
- 1/2 tsp. pepper
- 1/4 tsp. cayenne red pepper
- 1/8 tsp. saffron
- 2 cups cleaned shrimp
- 1 pound fish fillets, cubed
- 1 can (5 oz) lobster, drained and broken apart
- 1 package (10 oz) frozen green peas
- 1 can (15 oz) artichoke hearts, drained
- 4 oz. sliced pimiento, drained

Wash chicken pieces and pat dry. Brown chicken with oil in an oven, then pour off the fat.

Add onions and tomatoes; cook and stir 5 min. or until onion is tender. Stir in rice, broth, and the seasons. Add chicken. Cover tightly with foil, simmer for 20 minutes.

Gently stir in shrimp, fish, lobster, and peas. Cover again and simmer 15 minutes longer. Carefully stir in articoke hearts and pimiento; heat through. If desired, serve with parsley.

Makes about 8 generous servings.

Now, here is a much easier recipe that is also wonderful, and it also comes with a dumpling recipe.

CHICKEN FRICASSEE WITH DUMPLINGS
Ingredients:
- 4 1/2 to 5 pounds of cut up chicken
- 1 cup all purpose flour
- 2 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. paprika, if desired
- 1 cup water
- 3 tbs. flour
- Vegetable oil
- Milk

Wash chicken pieces and pat dry. Mix 1 cup flour, the salt, pepper, and paprika. Coat chicken with flour mixture. Heat thin layer of veg. oil in a large skillet; brown chicken on all sides. Drain off fat; reserve.

To skillet, add water and, if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves. Cover tightly and cook chicken slowly 2 1/2 to 3 1/2 hours or until fork tender, adding water if necessary. Remove chicken to warm platter; keep warm. Pour off liquid in skillet; reserve.

To make gravy, heat 3 tbs. reserved fat in skillet. Blend in 3 tbs. flour. Cook over low heat, stirring unitl mixture is smooth and bubbly. Remove from heat. Add enough milk to reserved liquid to measure 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to gravy.

Prepare dough for dumplings; drop by spoonfuls onto hot chicken. Cook uncovered for 10 min; cover and cook for 20 mintutes longer.

Makes 6 to 8 servings.

DUMPLING RECIPE:
1 1/2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
3 tbs. butter or margerine
3/4 cup milk

Measure flour, baking powder and salt into bowl. Cut in shortening thoroughly until mixture looks like a thicker dough. Strir in milk.

ENJOY!!!!

good luck

< 30 mins One-Dish Meal
Southwestern U.S. One-Dish Meal
Chicken One-Dish Meal
Potluck One-Dish Meal
preheat oven to 450 in a food processor/blender, puree the tomatillos, garlic, jalepeno, and cilantro until smooth in a large saucepan, heat oil over high heat, add cumin and coriander, and cook about 30 seconds add the puree to pan, bring to a boil, and cook until sauce dulls and darkens slightly (about 3 min).
season with salt and pepper in a bowl, toss the chicken with 1/2 of the puree mixute, 1/2 the jack/cheddar mix, the farmer’s cheese, and the scallions toss chips with remaining puree.
in a rectangular baking dish, layer chips on the bottom, then chicken, then another layer of chips.
top with remaining cheese.
bake unitl cheese on top is golden.

what do u mix together to make deviled eggs?

what is the dish with jello and i think its coolwhip? does anyone know what im talking about?? i see it at family gatherings all the time..

tuna noodle recipe? mexican corn recipe? how about a recipe for those little smokies?

im new at cooking…. lol.. please help..

I hope these help. Happy cooking!

CHICKEN LASAGNA FLORENTINE
From Gooseberry Patch Slow-Cooker Recipes
(makes 8 servings)
-10 ounce package frozen chopped spinach, thawed and drained (squeeze out excess moisture)
-9 ounce package frozen, diced, cooked chicken, thawed (or use 2 medium boneless, skinless chicken breasts that you cook in the oven for 20-25 minutes on 325 degrees Fahrenheit…inside should be slightly pink and then cube)
-2 10-3/4 ounce cans cream of chicken soup
-8 ounce container sour cream
-1 cup milk
-1/2 cup grated Parmesan cheese
-1/3 cup onion, chopped
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/8 teaspoon nutmeg
-9 strips lasagna noodles, uncooked and divided
-1 cup shredded Mozzarella cheese, divided (or 8 ounce bag)
-non-stick vegetable spray (could use butter)
————-
1. Combine all ingredients except lasagna noodles and mozzarella in a large bowl; stir well and set aside.
2. Spray the inside of the crock pot with the vegetable spray.
3. Arrange 3 uncooked lasagna strips in the bottom of the crock pot, breaking the strips in half to fit.
4. Spread 1/3 of the spinach mixture over the lasagna noodles; sprinkle with 1/3 cup mozzarella.
5. Layer with 3 more lasagna noodles, half the remaining spinach mixture and 1/3 cup mozzarella.
6. Top with remaining lasagna strips, spinach mixture and mozzarella.
7. Cover and cook on high setting for one hour.
8. Reduce to low setting and cook, covered, for 5 hours, or until lasagna is tender.
*The flavor is excellent. I have noticed that the cheese at the top gets a bit to brown for my tastes. To correct this you could try to leave a bit of the spinach mixture (trying to save only a bit of the sauce part of it) to lightly spread over the top.

DEVILED EGGS
(for 3 hard cooked eggs)
-3 eggs, hard boiled (I put eggs in pan; cover with water; bring to a boil; when boiling reduce heat to medium and cover and cook for 10 minutes; drain water from pan immediately; fill pan with the eggs in them with cold water)
-¼ teaspoon salt (or a little less, this is to taste)
-1/8 teaspoon ground pepper (or to taste)
-¼ teaspoon dry mustard
-4 teaspoons mayonnaise (to taste, adding teaspoonfuls in at a time)
————-
1.Cut the cooled eggs in half, lengthwise.
2.Carefully slip yolks out of each side with a spoon.
3.Mash the yolks with the spoon and mix in the pepper and dry mustard.
4.Add a little bit of salt and keep tasting until it tastes the way you like it.
5.Add mayonnaise, a spoonful at a time, until the mixture holds together a bit – making sure not to put in too much mayonnaise (it should still look like the color of the yolk…yellow)
6.Carefully fill each egg white half with the mixture, heaping it up lightly.
7.Cover with saran wrap and refrigerate.
*This is really an easy Deviled Egg recipe. There are more elaborate recipes, but if you start with this, you could begin adding your own ingredients to come up with the taste you like best.

LAYERED BING CHERRY MOLD
(12 servings, 1/2 cup each)
-1-1/2 cups boiling water
-2 packages (4-serving size each) JELL-O Brand Cherry Flavor Gelatin
-1-1/2 cups cold water
-1/2 pound (8 ounces) Bing cherries, halved pitted (about 1-1/2 cups)
-1-1/2 cups thawed Cool Whip Whipped Topping
————-
1. Stir boiling water into dry gelatin mix in large bown at least 2 minutes until completely dissolved.
2. Stir in cold water.
3. Reserve 1-1/2 cups of the gelatin at room temperature and refrigerate the rest about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
4. Stir cherries into the gelatin that’s been chilled.
5. Spoon cherries and gelatin into a 6-cup mold sprayed with cooking spray.
6. Refrigerate mold for 15 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
7. Add whipped topping to reserved 1-1/2 cups gelatin that’s been at room temperature; stir with a wire whisk until well blended. Spoon over gelatin layer in mold.
8. Refrigerate 4 hours or until firm.
9. Unmold.
*Store leftover dessert in refrigerator.

MANDARIN MOUSSE MOLD
(12 servings, 1/2 cup each)
-1-1/2 cups boiling water
-1 package (8-serving size) or 2 packages (4-serving size each) JELL-O Brand Orange Flavor Gelatin
-1 cup cold water
-1 can (11 ounces) mandarin orange segments, drained
-1 tub (8 ounces) COOL WHIP Topping, thawed, divided
————-
1. Stir boiling water in gelatin in large bowl 2 minutes until completely dissolved.
2. Stir in cold water.
3. Place orange segments in 6-cup mold; spoon 2 cups gelatin mixture into mold over oranges. Refrigerate about 30 minutes or until set, but not firm (should stick to finger).
4. Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped toppping with wire whisk until well blended. Pour over gelatin layer in mold.
5. Refrigerate 4 hours or until firm. Unmold.
6. Serve with remaining whipped topping.
*Store leftover gelatin mold in refrigerator.

MIX & MATCH CASSEROLE
-1 (8 ounce) container sour cream (unless using the tomatoes)
-1 cup milk (unless using the tomatoes)
-1 cup water
-1 teaspoon salt
-1 teaspoon pepper
–>Choose One Sauce Maker<–
-1 can (10-3/4 ounce) cream of mushroom soup, undiluted
-1 can (10-3/4 ounce) cream of celery soup, undiluted
-1 can (10-3/4 ounce) cream of chicken soup, undiluted
-1 can (10-3/4 ounce) Cheddar cheese soup, undiluted
-2 cans (14-1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
–>Choose One Vegetable<–
-1 can (14-1/2 ounce) cut green Italian beans, drained
-1 can (15-1/4 ounce) sweet peas, drained
-1 can (10-1/2 ounce) asparagus cuts and tips, drained
-1 can (15-1/4 ounce) whole kernel corn, drained
-1 can (13-1/2 ounce) chopped spinach
–>Choose One Pasta/Rice<–
-2 cups uncooked elbow macaroni
-1 cup uncooked regular rice
-4 cups uncooked wide egg noodles
-3 cups uncooked small pasta shells
–>Choose One Meat/Fish/Poultry<–
-2 cans (6 ounces each) solid white tuna in water, drained and flaked
-2 cans chopped cooked chicken
-2 cans chopped cooked ham
-2 cans chopped cooked turkey
-1 pound ground beef, browned and drained
–>Choose One or More Extras (Optional)<–
-1 can (3 ounce) sliced mushrooms, drained
-1/4 cup sliced ripe olives
-1/4 cup chopped red or green bell pepper
-1/4 cup onion
-1/4 cup chopped celery
-2 garlic cloves, minced
-1 can (4.5 ounce) chopped green chiles
-1 (1-1/4 ounce) envelope taco seasoning mix
–>Choose One or Two Toppings<–
-1/2 cup (2 ounces) shredded Mozzarella cheese
-1/2 cup grated Parmesan cheese
-1/2 cup (2 ounces) shredded Swiss cheese
-1/2 cup fine, dry bread crumbs
-1 cup round buttery crackers, crushed
-1 cub herb-seasoned stuffing mix
*You can experiment with your own favorite ingredients in any category, too, or on the number you use in each category.
————-
1. Combine the sour cream, milk, water, salt and pepper with the Sauce Maker (remember to omit the sour cream and milk if using the tomatoes).
2. Stir in the Vegetable, Pasta/Rice, Meat/Fish/Poultry and, if desired, the Extras.
3. Spoon into a lightly greased 13-x9-inch baking dish.
4. Bake, covered, at 350 degrees Fahrenheit for 1 hour and 10 minutes.
5. Uncover and sprinkle with Topping(s); bake 10 more minutes (uncovered).

Mexican Corn Soup
(Sara Moulton-Food Network-Recipe courtesy Gourmet Magazine)
-1-1/2 teaspoons minced garlic
-3 tablespoons olive oil
-1 cup chopped onion
-Two 2-inch fresh jalapeno peppers, seeds and ribs discarded and the flesh minced (wear rubber gloves)
-2 teaspoons ground cumin
-1-1/2 teaspoons ground coriander seed
-Salt and freshly ground black pepper
-1/2 cup thinly sliced carrot
-1/2 cup thinly sliced celery
-3-1/2 cups chicken stock or canned chicken broth
-8 ears of corn, shucked, the kernels cut off the cobs, and the kernels and cobs reserved separately
-1 red bell pepper, roasted and chopped fine
-2 to 3 tablespoons minced fresh coriander or parsley leaves, or to taste
-Cayenne to taste if desired
-Garnish: Fried tortilla strips
————-
1.In a kettle cook the garlic in the oil over moderately low heat, stirring for 1 minute, add the onion and the jalapeno peppers, and cook the mixture, stirring, until the onion is softened.
2.Add the cumin, the ground coriander seed, and salt and black pepper to taste and cook the mixture, stirring, for 2 minutes.
3.Add the carrot and the celery and cook the mixture over moderate heat, stirring, for 5 minutes.
4.Add the stock, the corn cobs, and 2 1/2 cups water and simmer the mixture for 15 minutes.
5.Add all but 1 cup of the reserved corn kernels, simmer the mixture for 12 to 15 minutes, or until the kernels are very tender, and discard the cobs.
6.In a blender puree the mixture in batches, blending each batch on high speed for at least 1 minute, or until it is very smooth. (If an even smoother soup is desired, after using the blender force the mixture through a fine sieve set over a bowl, pressing hard on the solids.)
7.Let the soup cool to room temperature.
8.In a small saucepan of boiling water boil the remaining 1 cup reserved corn kernels for 2 to 4 minutes, or until they are tender, drain them in a colander, and refresh them under cold water.
9.Stir the corn into the soup with the roasted bell pepper, the minced coriander, the cayenne, and salt and black pepper to taste and serve the soup at room temperature. Garnish with fried tortilla strips.

Mexican Grilled Corn
(Recipe courtesy Tyler Florence, 2007-Food Network)
-4 ears corn
-1/2 cup mayonnaise
-1-1/2 cups sour cream
-1/4 cup freshly chopped cilantro leaves
-1 cup freshly grated Parmesan
-1 lime, juiced
-Red chili powder, to taste
-2 limes cut into wedges, for garnish
————-
1.Remove the husks of the corn but leave the core attached at the end so you have something to hold onto.
2.Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over.
3.Mix the mayonnaise, sour cream and cilantro together.
4.Grate the Parmesan in another bowl.
5.While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

LITTLE SMOKIES
(from Cooks.com)
-2 tbsp. butter, melted
-1/4 c. chili sauce
-1/2 c. ketchup
-2 tbsp. Worcestershire
-1/3 c. brown sugar
-1/2 tsp. dry mustard
-1/4 tsp. pepper
-2 tbsp. onion, chopped
-4-5 drops Tabasco
-1 pkg. Little Smokies sausages
————-
1.Mix all ingredients except Little Smokies and heat through in a pan.
2.When hot, add little smokies and serve.

BAR-B-QUE LITTLE SMOKIES
(from Cooks.com)
-Hormel Little Smokies
-1 c. ketchup
-1/2 c. brown sugar
-1/4 c. vinegar
-1 tbsp. Worcestershire sauce
————-
1.Combine all ingredients.
2.Bake at 300 degrees approximately 1 hour.
Serve with toothpicks.

4 whole boneless chicken breasts, poached, skinned & cut into 1/4 inch strips
2 ribs of celery, minced
4 scallions, sliced
1 jalapeno pepper, minced
1 sweet red pepper, diced
1 clove of garlic, minced
1 c. grated cheddar cheese
1 c. mayonnaise
Juice of 1 lime
2 tsp. ground cumin
2 tsp. chili powder
Avocado slices

Place chicken, celery, scallions, peppers, garlic and cheese in a mixing bowl and toss to combine. Mix mayonnaise, lime juice, cumin and chili powder into a small bowl. Gently fold into chicken mixture. Refrigerate several hours and garnish with avocado slices.
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MEXICAN CHICKEN SALAD

2 c. cooked chicken, cut up
2 c. grated cabbage
1 lg. onion, cut into rings
2 tomatoes, diced
1/2 c. mayonnaise
Salt and pepper to taste
Dash of vinegar
Pinch of sugar

Mix chicken, cabbage, onion, tomatoes in a bowl. Add mayonnaise, vinegar and sugar. Salt and pepper to taste.
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