My EXboyfriend is of the opinion that if it grows in the ground, he doesn't want to eat it! This leaves me with a severely limited number of recipes since I love almost all veggies (other than mushrooms, yuck!). He luckily likes corn & potatoes so there is a little wiggle room. Not that his taste will dictate what I make! Still many times its just easier to go out to eat so that we can both be happy with dinner.
Thankfully there are a few recipes that I make that he loves but a gal needs more. I can only make Shepard's Pie, Beef Stew & Beef Sandwiches so often. So my thought is that if I have a blog, maybe I will experiment a bit more. Plus I have simply LOVED following a few food related blogs, such as Gluten Hates Me But I'm Surviving, which is done by a wonderful friend of mine as she learns to live gluten-free but still with great taste.
Yesterday I made an old favorite that is simple & cheap. Since I had leftovers for lunch & dinner, why not start this blog off with the blog I wrote about it on another one of my blogs?
It is one of those recipes that pleases almost everyone & is super easy & quick to make.
(had to edit that. Lost that boyfriend but certainly have kept the recipe!)______________________________________________________
What is it about chicken & cheese that can be so comforting?
Today was a long day. No really bad drama, just a long day. One where I wanted a home cooked warm meal that just makes you feel at home & secure.
Luckily I knew just the thing...
Chicken Crunch Casserole!
comforting, chickeny, cheesey & cheap....not only that its super quick & easy!
2 1/2 cups chicken chopped
1 can cream of chicken soup
1/2 cup milk
1/2 tsp salt (you can leave this out)
4 1/2 cups crushed chips
1/4 cup shredded cheese (I add more!)
1/2 tsp paprika (again I add more!)
Preheat oven to 350 degrees. Spray a 13 x 9 x 2 inch pan with cooking spray. Mix chicken, soup, milk & salt over medium high heat. Bring to a boil, then let simmer for around 5 minutes. Spread 1 1/2 cups of the crushed chips in the bottom of the pan. Pour the chicken mixture over the chips (rehydrates them so they become like cooked potatoes!). Top with the remaining chips. Sprinkle the shredded cheese over the chips then top with paprika. Bake for around 25 to 30 minutes.
I found this recipe online somewhere, I wish I remembered where. I can't take credit for it, but it certainly has become a favorite. I have shared it with friends & some interesting combinations have come up. You can vary the cheese type, the flavor of chips, add spices... whatever you feel like for the night. Next time I might add some mixed veggies. I have made it a few times to where now I don't really measure out the ingredients anymore, just eyeball it.
Trust me its goooood!