Tuesday, September 20, 2011

Chicken Casserole

This recipe originally came from my college roommate’s grandmother. Confused? Here’s how it started. My roomie is from Douglasville, GA and I would travel home with her fairly regularly on weekends. We would occasionally make a stop in Ragland, AL to visit her grandmother. This lady ranks up there as one of the best grandmother’s ever! She would cook for us, send food back with us, and she even made me a nice UA blanket, which I LOVE!! I mean, who just does that? An awesome granny, that’s who!!
The chicken casserole she made for us on this particular visit consists merely of chicken, a creamy base, and a ritz cracker topping. Plain, simple, and delicious! We learned how to make this for ourselves and thought we were in heaven. I made this one time and decided to add rice. The next time, I added cheese. Occasionally, I add broccoli (although the hubs doesn’t like). This casserole has evolved over the years and is still a household favorite.  Here’s what you’ll need:
1lb Chicken Breast - boiled & chopped (Reserving about 2-3 cups chicken broth)
2 cans Cream of Chicken Soup
16oz. Sour Cream
6 Servings Minute Rice - cooked according to pkg. directions
2 Cups Shredded Cheese
Salt & Pepper
1 Sleeve Ritz Crackers, crushed
2 Tbsp. Butter/Margarine, melted

1. In large mixing bowl, combine all ingredients, adding in about 2 cups chicken broth to thin out a little.
I cooked and shredded my chicken the night before.
It will be thick until you add in the chicken broth.
The broth will thin it out. You want it creamy, not soupy.
2. Transfer to a 9x12 casserole dish that has been sprayed with nonstick cooking spray

3. Melt butter and mix with the crushed crackers. Top casserole.

4. Bake at 350 degrees for about 30 minutes, until bubbly.

Try this dish the original way, or add broccoli or other veggies for a one-dish dinner. If you really want to kick it up, sprinkle in a little cayenne.  For a quick weeknight meal, cook and shred your chicken in advance. You’ll be able to throw the casserole together in no time. Enjoy!!

Wednesday, September 7, 2011

It's Contest Time!

Listen up all cooks, it’s your turn to have the spotlight!  Do you have a favorite everyday recipe that you wish to share?  Well now you can! Submit your favorite recipe for your very own post!  Once the winner is chosen at random, we will test your dish and let you give as much or as little input as you wish.
You could cook with us, or cook it yourself and write your very own post.  Your choice! Now get to sharing your favorite recipes! Just comment on this post or on facebook and the winner will be chosen on September 15th.
-Everyday Girls

Monday, September 5, 2011

A Sweet Birthday Indeed

Stephen‘s birthday was the weekend before last, and I knew I wanted to make him a cake. When I asked what sort of cake he wanted he always said an ice cream cake. I didn’t think that sounded like fun.  I wanted to pull out the skills I had learned in a cake decorating class and make him some impressive cake. I thought about it and thought about it, and came to the conclusion that it is his birthday.  Ice cream cake it is! I did a light search of recipes, found one that had a special ingredient, and stopped reading.  I knew exactly what I wanted to do; use ice cream sandwiches!  It would create beautiful layers, and it would be a lot simpler to make.  It was also delicious.  One friend ate three pieces and told his fiancĂ© (wife now as of Saturday!) to get the recipe. That’s exactly how I want someone to react! 
Simple ingredients list
1 box of Blue Bell mini ice cream sandwiches
1 large tub of whipped cream
Fudge sauce
Caramel sauce
2 candy bars of your choice (I used Heath bar since that is Stephen’s favorite)

Take a 9X13 dish and start opening your ice cream sandwiches. That was the part that took the longest, and work quickly because they will start to melt on you.  Layer the bottom of your dish completely. You may have to cut up a sandwich to fill the gaps. Then flop on a layer of whipped cream.  Be sure to let that thaw a bit before you try to spread it. Take a spoon and drizzle your two sauces on top of the cream.  Do as little or as much as you like. Seeing as I bought those ingredients for this cake only, I used a lot.  Next, break up your candy bar into tiny crumbles and place on top of the sauces. Then, repeat: ice cream sandwiches, whipped cream, caramel and fudge sauce. I left off the candy bar crumbles here because I ran out, but I liked the look of ending with the sauces.  I then took some white icing and a piping bag and wrote out “Happy Birthday”.  You’ll need to store it in the freezer, but place in the fridge about 30 minutes before you’re ready to serve.  Best part is I made this two days in advance!
Very simple, very delicious, and very impressive!