Monica Says: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.
45 mins 1 lb. ground beef 5 potatoes 4 oz. sliced mushrooms, canned 2 c. fresh or frozen vegetables, your choice 1 can Condensed Cream of Mushroom Soup 1 can Condensed Cream of Celery Soup 3 tbsp butter salt & pepper to taste Preheat oven to 350°F. Coat a 9"x13" baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside. In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.
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Posted in Beef, Dinner, Poultry |
Tagged black pepper, butter, chicken, cream of celery soup, cream of mushroom soup, ground beef, Monica Fawver, mushrooms, potatoes, salt, Shepherd's Pie |
Submitted by Monica Fawver
4 tbsp oil
8 10″ flour tortillas
2 tbsp garlic
4 c. Cheddar cheese, shredded
3 c. cooked chicken, cubed
1½ c salsa, divided
1 can Campbell’s Cheddar Cheese soup
1 box Spanish rice, prepared
16 oz. black beans
In a large frying pan, saute the garlic in the oil. Add the chicken, 1 c. salsa, Spanish rice, & black beans. Simmer for about 5 minutes or until filling is hot.
Warm tortillas in the microwave for 1 minute. Roll ¾ c. filling and ½ c. cheese in each tortilla.
Place the burritos in a baking dish. Combine the cheddar cheese soup & ½ c. salsa. Pour over burritos.
Bake in 350°F oven for 20 – 30 minutes or until cheese is melted.
Chef’s Note: You can also use Monterey Jack cheese or a blend – either work great.
Posted in Dinner, Poultry |
Tagged black beans, Campbell's Cheddar Cheese Soup, cheddar cheese, chicken, cooking oil, flour tortillas, garlic, monterey jack cheese, salsa, Spanish rice |
Submitted by Whim
2 c. Captain Crunch cereal
2 c. corn flakes
1 c. milk
1 c. all-purpose flour
1 tsp onion powder
1 tsp garlic powder
½ tsp black pepper
2 lbs chicken breast cut into 1 oz. cube
Vegetable oil for frying
Coarsely grind or crush the two cereals & set aside. Beat the egg with milk & set aside.
Stir together the flour, onion & garlic powders & black pepper.
Dredge the tenders in the flour, then the egg wash, then the cereal mixture.
Either use a deep fryer to fry or pan fry the tenders on low until they are done. Be careful not to turn the temperature up too high or the cereal will start to caramelize.
Chef’s Note: If you like more sweet taste, or less sweet, adjust the cereals to get the right level. Don’t use olive oil for the frying; they don’t taste right.
Posted in Dinner, Poultry |
Tagged black pepper, Capn Crunch Chicken, Captain Crunch cereal, chicken, chicken breasts, corn flakes, eggs, garlic powder, milk, onion powder, vegetable oil, Whim |