Chicken crap

This recipe is known as chicken sh!t in out house. Not sure why. It is basically a hot chicken salad casserole type dish.   Mom has been making it since we were in high school. 

Ingredients

2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 cup grated sharp Cheddar
2/3 cup crushed potato chips

Directions

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

Chicken Spaghetti

It is cold and snowy so here is a nice comfort food recipe.  It is almost casserole like.  I prepare this and cook half and freeze half for another day.  Its an easy meal that tastes yummy, even if it is bad for you. Its also a nice change from just regular spaghetti (or buttered noodles which my kids like)

I substitute cream of chicken for one cream of mushroom.  Actually most time I don't use the canned soups and make my own cream of whatever then add it. 

Enjoy

Recipe:

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

From Pioneerwoman

Pierogi Casserole

I never realized that Pierogi were more of a local food to our area. I have always liked them. When i was younger I once ate 17 of them. I had a high metabolism...

Churches will sell homemade ones... espcially now since it is Lent. I have great intentions of making homemade pierogis. They are a lot of work and having a 2 year old wouldn't really make that possible. Until then this is as close as i will get to homemade. Or we will still enjoy Mrs. T's (Hayden likes them better).

Pierogi Casserole

serves 4-6

8 medium yukon gold potatoes, peeled and cut into fours

1 medium onion, chopped

8 ounces of cheese, cubed or shredded (Velveeta will work best, second best is hand-grated cheddar)

1/2 pound pasta (farfalle or lasagna noodles)

1 1/2 sticks of butter

Preheat oven to 350.

Peel potatoes and chop into quarters. Set them in a large pot and cover with water, allowing it to come to a boil. Boil potatoes until tender, about 30 minutes. While potatoes are boiling, cook pasta according to directions, and once drained mix with two tablespoons of butter. Set aside. In a large skillet over medium heat, melt two tablespoons of butter and saute chopped onion until soft.

Drain potatoes and mash with one stick of butter and cheese. Make sure no lumps remain. Fold in onions.

Spread out pasta in a large baking dish and spread mashed potato mixture over top. If desired, top with more cheese and onions. Bake at 350 for about 25 minutes

Recipe from http://www.howsweeteats.com