Wednesday, October 20, 2010

Chicken 'n Rice Casserole

This is a dish I grew up with - I love it and it's super easy!


3-4 Chicken breasts, whole or cut in pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
2 cans water
1 cup uncooked rice
1 pkg onion soup mix


Combine the creamy soups and water. Take out 1 cup of mix and set aside. Add rice and mix well. Dot a casserole dish with butter and add the soupy mixture. Place chicken on top and cover the chicken with remaining creamy soup. Top with onion soup mix. Cover with foil and bake @ 325 for 1 1/2 hours.

Saturday, March 20, 2010

Easy Shrimp Pasta for Two

I had some thawed frozen shrimp in the fridge begging to be eaten so I found this easy recipe on It turned out really good and I served a spinach leaf salad on the side with the Balsamic vinaigrette dressing. Yum!

2 tbsp. Kraft balsamic vinaigrette dressing
1/2 lb. shrimp, peeled deveined (recipe calls for uncooked, I used cooked)
1/4 lb. fettucine, uncooked
1 tomato, chopped
2 oz. (1//4 an 8 oz. pkg.) cream cheese, cubed
2 tbsp. chopped fresh basil, divided
2 tbsp. shredded Parmesan cheese

1. Pour dressing over shrimp in bowl. Refrigerate 20 min. to marinate.
2. Cook pasta as directed on package. Meanwhile, heat large skillet on medium heat; add shrimp; cook 3 min. or until shrimp turns pink, stirring frequently. Remove shrimp from skillet; cover to keep warm.
3. Add tomatoes, cream cheese, 1 tbsp. basil to same skillet; cook and stir for 3 min. or until well blended. Add shrimp, cook until heated through, stirring occasionally.
4. Drain pasta. Place on large platter; top with shrimp mixture,remaining basil and shredded cheese.

Thursday, February 18, 2010

Mac and Cheese Lasagna

I haven't been cooking a whole lot lately, and almost nothing new, but the other day I needed a quick fix for dinner and I had everything in my fridge for this Kraft recipe. I was afraid it would turn out gross, (strange combination of ingredients) but it turned out amazing! This is an fast, easy recipe that lasagna lovers will approve of. (Modification- I did not use the light recipe on the kraft mac and cheese dinner because I forgot. It turned out very rich, cheesy and delicious. Calorie conscious families may opt for low fat moz cheese and the light recipe.)

Mac and Cheese Lasagna

Prep Time: 20 min Total Time: 40 min Makes: 4 servings

What You Need!

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

1-1/2 cups spaghetti sauce

1/2 lb. lean ground beef

1 cup shredded mozzarella cheese

2 tbsp. grated parmesan cheese

HEAT oven to 350°F.

PREPARE Kraft Mac and Cheese Dinner, using the Light Prep directions on package. Meanwhile, brown meat in skillet; drain.

SPOON half the Dinner into lightly greased 8-inch square baking dish; top with layers of half each sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips - Substitute 1 cup chopped leftover cooked chicken for the browned ground beef. Or omit it for a meatless version.

Friday, February 5, 2010


Wow! It has been a long time! I guess it is time to delve into some of my oldy but goody recipes. Chicken!!

1/2 C. sugar
1/2 C. karo syrup
1/2 C. peanut butter
3 C. corn flakes
Melt the sugar, karo syrup and peanut butter in a saucepan. When melted add the cornflakes - stir until well coated. Place spoonfuls on wax or parchment paper to dry.
It's a super easy and super yummy recipe. I usually double it because it makes a small batch. I remember my brother would pay me to make these for him when I was younger. I hope you like them!