|Photo Credit: Hobson Realtors|
1 rotisserie chicken
1 can cream of chicken soup
1 cup sour cream
1 8 ounce pkg. cream cheese, softened
1 8 oz. pkg. of Monterey Jack cheese with peppers, shredded
1 8 oz. pkg. sharp cheddar cheese, shredded
1 14. oz. pkg. flour tortillas
1 box Spanish style rice
Debone and shred chicken. Mix with 1/2 recipe Spanish rice- cooked according to package directions. Mix in soup, sour cream, cream cheese, 1 1/2 c. Monterey Jack cheese and cheddar cheese.
Sppon into tortillas, wrap, and place seam side down in baking dish. Cover with remaining cheddar and jack cheeses. Bake uncovered for 30 minutes at 350 degrees.
6 Tbs. butter
1 tbs. sugar
2 tbs. flour
1/2 cup half & half
4 eggs, well beaten
1 1/2 t. baking powder
3 cans white cream corn
Heat butter with sugar in saucepan until melted. stir in flour, blend, add baking powder, blend. Remove from heat. Gradually add cream & eggs. Be sure dry ingredients are well incorporated. Combine with corn.
Bake uncovered at 350 degrees for 35-45 minutes.
Grown Up Mac & Cheese
1 box elbow macaroni
1 can cream of mushroom soup
1 pound sharp cheddar cheese , grated- reserve
some for top of casserole
1/4 cup butter
1 bell pepper, chopped
1 onion, chopped
1 (4 oz.) jar pimento, chopped and drained
1/2 pound mushrooms, sliced
1 sleeve of Ritz crackers, crushed
Cook and drain macaroni. Stir soup & cheese. Sautee onion, bell pepper and mushrooms in butter. Season with seasoned salt and pepper. Add pimentos and sauteed veggies to macaroni. Top with crushed Ritz crackers and dots of butter.
Bake uncovered at 350 degrees, for 30 minutes.