Chicken Tamale Casserole

Here is a different casserole. I stumbled upon this recipe by accident. I don't really like red enchilada sauce. I tried to make my own from a food network recipe but I still didn't care for it. But in this casserole it is oi ok. I actually enjoyed it. I think the sweetness of the cornbread balances it out for me. By the way Krusteaz (gross name I know) is the best boxed cornbread ever.

Mike really enjoyed this. Hayden wouldn't even touch it. He is a very picky kid. I think this would be good with some tortilla chips crushed on top.


Recipe:

1 cup freshly shredded sharp cheddar cheese
1 cup freshly shredded Pepper Jack cheese
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper (optional)
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) bo corn muffin mix
1 (4-ounce) can chopped green chiles
Cooking Spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast

Pre-heat the oven to 375 degrees f.

Combine 1/2 cup cheese and the next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13×9-inch baking dish coated with cooking spray.

Bake for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle the remaining cheeses on top. Bake at 375 degrees for about 15 minutes or until the cheese melts. Remove from oven; let stand for 5 minutes.

recipe from: http://deliciousdishesrecipes.com/chicken-tamale-casserole/

Chinese Lemon Chicken

I have never had Lemon Chicken at a Chinese Restaraunt. It always intrigues me but then I play it safe and order general tso's, almond chicken or sesame chicken. I am boring.

We really enjoyed the chicken. The batter and marinade was very good. The lemon sauce was pretty good. I have nothing to compare it to. I want to make this again with a spicy sauce.



Ingredients

* 4 chicken breasts (cut in small pieces)
* 1 tablespoon dry sherry
* 1 tablespoon soy sauce
* 1/2 teaspoon salt
* 2 eggs
* 2 cups vegetable oil
* 1/4 cup cornstarch
* 1/2 teaspoon baking powder
* 1/3 cup white sugar
* 1 tablespoon cornstarch
* 1 cup chicken broth
* 1 tablespoon lemon juice
* 1 teaspoon salt
* 1 lemon, sliced
* 2 tablespoons vegetable oil

Directions

1. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
2. In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
3. In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

From allrecipes.com

Parmesan Chicken

Here is a quick simple recipe.
This was one of my favorite things my mom made when I was in high school. She got the idea from a miracle whip jar but we use Hellmann's instead. I don't have a great picture of it but everyone we have made it for enjoys it. The chicken ends up so moist and full of flavor.

Here is the basic recipe:

mix together some mayo, Parmesan cheese, and oregano.

Spread over chicken breasts.

Bake 350 for about 30-40 minutes until chicken is done.