Tortilla Chicken Casserole
Submitted
by: Cricket
 |
6 to 8 boneless chicken breast
halves, cooked and chopped
1 can (4 ounces) chopped green chiles
8 ounces shredded Cheddar cheese
1 can (10 1/2 ounces) condensed cream of mushroom soup |
1 cup milk
12 corn tortillas
1 cup crushed corn chips or potato chips |
|
Combine chicken, green chiles, Cheddar cheese, cream of mushroom
soup, and milk. Place 4 corn tortillas in the bottom of a
greased 9-inch square baking pan. Spread 1/3 of chicken mixture
over tortillas. Keep layering chicken mixture and tortillas
until all are used, ending with chicken mixture. Top with
crushed corn chips or potato chips. Bake at 350°F for 30 minutes,
or until bubbly. Serves 6 to 8. |
Company Turkey Casserole
Submitted
by: Molly
 |
8 ozs turkey light meat, skinless,
cooked and cubed
6 ozs No Yolks egg noodle substitute, cooked
1 1/2 cups fat-free cottage cheese
1 c cheddar cheese, shredded
10 3/4 ozs low-fat cream of mushroom soup
1/2 cup reduced fat parmesan cheese, shredded |
1/2 cup celery, sliced
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
4 oz mushrooms in jar, drained and sliced
4 oz pimientos in jar, drained and sliced |
| Spray
a 3 1/2-quart slow cooker with cooking spray. Add turkey,
noodles, cottage cheese, cheddar cheese, soup, parmesan cheese,
celery, bell peppers, onions, mushrooms, and pimientos. Mix
well. Cover and cook on high for three hours, or until cheeses
have melted and mixture is smooth. Serving size: 8. |
Lemon Seafood with Pasta
(Shrimp and scallops
combine with veggies in this quick microwave main dish)
Submitted
by: IrishCream
 |
1/2 pound fresh or frozen uncooked
medium shrimp in shells
1/2 pound bay scallops
1 medium zucchini, cut into 1/4 inch slices (1 1/2 cups)
1 small yellow summer squash, cut into 1/4 inch slices (1 1/2
cups)
1 small yellow or green bell pepper, cut into 1/4 inch strips
1 cup chicken broth |
1/4 cup lemon juice
2 tablespoons corn starch
1 tablespoon chopped fresh dill weed
(or 1 teaspoon dried dill
weed)
1/4 teaspoon salt
2 cups hot cooked rotini pasta |
| Peel
shrimp. (If shrimp are frozen, do not thaw; peel in cold water.)
Make a shallow cut lengthwise down back of each shrimp; wash out
vein. Mix shrimp, scallops, zucchini, yellow squash and bell
pepper in 3-quart microwavable casserole. Cover tightly and
microwave on high 8 to 10 minutes, stirring every 3 minutes,
until shrimp are pink and firm. Drain. Let stand covered 5
minutes. Mix broth, lemon juice, cornstarch, dill weed and salt
in 2-cup microwavable measuring cup until smooth. Microwave
uncovered on high 3 to 4 minutes, stirring every minute, until
mixture thickens and boils. Stir into seafood mixture. Serve
seafood mixture over pasta. Garnish with additional fresh dill
weed if desired. Makes 4 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
  
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