CHICKEN MEXICAN CORNBREAD

• 1/2 C. BUTTER




• 1 Onion-diced




• 2 cloves of garlic-diced




• 1-2 Jalapenos diced




• 1 can creamed corn




• 1 drained can of whole kernal corn--I used the Mexican Corn




• 1/2 t. salt




• 2 eggs




• 1 pkg cornbread mix




• 2-4 chicken breasts-cooked & cut in cubes




• 1 can chopped green chiles-drained




• 1 1/2 c. sour cream




• salt/pepper




• 8 ou. Mexican cheese

Preheat oven 375 degrees Spray Pam on 13x 9 dish Melt butter in skillet & saute onion/garlic/jalapeno Combine with cream corn/drained whole kernel corn/1/2 t salt/2 beaten eggs/cornbread mix Put in sprayed dish. Combine chicken with green chiles/sour cream/ salt/pepper Spoon over cornbread mixture to within 1 " of edge of dish Top with grated cheese (I used pepper jack-spicer!) Cook 35-40 minutes until cornbread is done

RITZY CHICKEN

Ihad a busy day at church yesterday with greeting, meeting & worshipping---SO no cooking. Instead I will give you the recipe for one of my favorite casseroles & one that is GREAT to take to a friend.

• 1 1/2 rolls ritz crackers




• 1 stick butter




• 2 c. diced cooked chicken (I use the lemon pepper deli chickens)




• 1 c. chicken stock




• 1 can cream of chicken soup




• 8 oz sour cream

Melt butter & mix well with cracker crumbs. Put 2/3 crackers in bottom of a pammed 9x13 Place chicken on top Pour mixture of liquids over Sprinkle rest of crackers 350 degrees---30 minutes Serves 6

BUTTER CHICKEN

I've made variations on this chicken for years. This is especially delicious--probably because of the butter!

2 or more chicken breasts (AGAIN--LOVE free range or organic chicken)
1-2 beaten eggs (depending upon how many breasts you cook
1 c. butter cracker crumbs or I used Seasoned Bread Crumbs
Seasonings to your taste
1/2 c. butter

Preheat oven 375 degrees

After washing your chicken & patting dry-
dredge the chicken in a bowl with the beaten eggs
Then dredge the chicken in a bowl with the crumbs & your seasonings until well coated

Place chicken in spayed casserole
Place small pats of butter around the dish around each breast

Cook until fork inserted shows the chicken is tender---starting with 40 minutes

CHICKEN & RICE CURRY

I thought I didn't particularly like curry---was I EVER WRONG. Perhaps I just hadn't had it in the right dish----whatever---this dish is delish!

6 chicken thighs

1/4 c. butter

1 chopped onion (in a hurry-you can buy it frozen-don't like as much but it will do)

3 chopped celery sticks

2-3 garlic pods

1 long grain & wild rice mix

1 1/2 c. water or chicken stock

1 golden mushroom soup

1 c. sour cream

1 T. curry

Parmesan cheese

Preheat Oven 350 deg.

Spray at least 9x9 dish with cooking spray--you could probably use a little larger dish-you will note it was overflowing

Melt 1/4 c butter in large skillet or pan

Sautee 1 chopped onion & 3 chopped celery stalks until tender

The recipe didn't call for it, but I added 2-3 pods garlic---HEY IF YOU ARE SAUTEING WHY NOT.

Cook garlic 2-3 minutes--it should smell cooked

Mix in 1 box long grain & wild rice mix

1 1/2 c. water---I used chicken stock

Bring to boil and then simmer until rice is tender--look on rice mix and see the time.

NOTE--I added a little more stock as the rice was not done but the liquid was drying out

While this cooks---mix 1 can golden mushroom soup

1 c. sour cream

1 T. curry powder (I used a heaping palm full)

Once the rice is done, mix in all but 1/2 c. of the soup mixture

Spread rice in the prepared dish

Place 6 chicken thighs that you have sprinkled with salt/pepper/creole seasoning on rice ( I used deboned-free range thighs, but use whatever you prefer--thighs give a NICE moist flavor)

Brush 1/2 c. soup mixture on chicken

Cook until chicken is done about 40-45 minutes

If you are using bone end chicken---meat thermometer should say 165 deg)

Put grated Parmesan cheese on top the last 5 minutes (I omitted this-quite by accident)

REALLY REALLY GOOD!

CHICKEN TAMALE CASSEROLE

Preheat oven 400 deg.
Spray 13x9 pan with cooking spray

Mix:

• 1/4 c. Mexican cheese (I didn't really measure--I LOVE cheese)
• 1/3 c. milk
• 1 beaten egg
• 1 t. cumin (didn't measure)
• 1/8 t. red pepper (didn't measure gave it a good shake)
• 1 can cream corn
• 1 box or pkg corn muffin mix (I use Martha White Sweet Corn Bread Mix-because BC prefers the sweet flavor---the plain is just as good)
• 1-4 oz drained green chillies (This did not set well-I would suggest putting about 3/4 can of corn-not the whole or adding part of another pkg of corn bread mix.)

Bake until set 15- 20 minutes

While still hot pierce the cornbread with a fork-all over

Pour 1 -10 ou red enchilada sauce over & top with 2 c. shredded cooked chicken ( I used frozen fajita chicken that I cut up into really small pieces)
If you shred a chicken breast---use a fork and rake it across the breast in the direction of the meat grain

Sprinkle Mexican Cheese to cover

Cook 15 minutes

Can Serve with a dollop of sour cream & with tortilla chips

THIS IS DELICIOUS!