Nacho Chicken Mexican Casserole

Nacho Chicken Mexican Casserole 2 cups rotisserie chicken, deboned & skinned, broken into chunks 1 can (10.75 oz) cream of chicken soup 1 cup light sour cream 4 oz can diced green chilies 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons pepper 1 teaspoon salt 1 bag (8 oz) nacho cheese tortilla chips 2 cups shredded mexican blend cheese, reduced fat, divided "!Optional toppings:" Fresh cilantro Sour cream Hot sauce Preheat oven to 350 Spray a large casserole dish (9x13) with nonstick spray, set aside In a large bowl stir together rotisserie chicken, cream of chicken soup, sour cream, green chilies, chili powder, cumin, pepper & salt until well combined Taste and adjust seasoning as needed Crush 1/2 of the chips and sprinkle over the bottom of the prepared casserole dish, spreading into an even layer Spoon chicken mixture over crushed chips into an even layer Sprinkle 1 1/2 cups of cheese over chicken Crush remaining chips over cheese Sprinkle remaining cheese over top Cover pan with foil Bake for 30 minutes in oven Remove foil and continue backing for another 10-15 minutes, or until cheese is bubbly and starting to brown Remove and let sit for 5 minutes before serving Top with any additional toppings you prefer

Crab Pups

Crab Pups 6 oz. canned white crab meat, drained 1 C. cornmeal 1/2 C. self rising flour 1/4 C. onion, finely chopped 1 C. chopped imitation crab meat 1/2 C. finely diced sharp cheddar cheese 1 tsp. ole bay seasoning 1 large egg, beaten 1/4 - 1/2 C. milk Veg. oil for frying In a mixing bowl combine the cornmeal and the flour, add in the crab meat, onion, imitation crab, cheese and seasonings. Stir to combine. Add the egg and 1/4 C. milk to start, add a little more milk if needed to form a stiff batter, not loose like cornbread. Heat the oil in a deep fryer to 350 degrees, if you don't have a deep fryer pour 2" of oil in a deep skillet. Using a small ice cream scoop, scoop the batter and carefully lower into the hot oil, working in batches. Once they start to float and brown, roll them around in the oil to brown all sides. Fry them for 5-7 minutes or until golden brown and cooked through. Test one for doneness, cook about 6 minutes. Drain on a paper sack or paper towel lined plate. Serve with ketchup or cocktail sauce.

Okra Hush Puppies

Okra Hush Puppies Servings: 24 hush puppies Vegetable oil 4 cups very thinly sliced okra 1/2 teaspoon garlic powder 1/4 cup finely chopped onion 1 tablespoon chopped fresh parsley 1 large egg 1 cup buttermilk 1 1/2 tablespoons sugar 2 cups self-rising corn meal mix, I use House Autry 1 teaspoon salt 1/2 teaspoon black pepper Pour about 2 inches of oil into a Dutch oven or deep pan. Heat oil to 350 degrees. In a large bowl, combine okra, garlic powder, onion, and parsley. In another bowl, whisk together egg, buttermilk, and sugar. Pour into bowl with okra and stir to combine. Stir in the cornbread mix, salt, and pepper. Use a spoon or a small ice cream scoop to scoop the batter and drop it into the oil. Working in batches, fry for about 5 minutes or until golden brown and cooked throughout. Drain on a paper towel-lined plate. Serve while still warm.

CAMPFIRE COWBOY CASSEROLE

CAMPFIRE COWBOY CASSEROLE 1/2 pound bacon 1 pound ground beef 1 small onion, chopped 2 (15 ounce) cans baked beans with pork 1/3 cup barbeque sauce 1 (7.5 ounce) package refrigerated biscuit dough Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned. Drain, and cut into bite size pieces. Set aside. Add hamburger and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain. Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil. Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done. Place two biscuits on each plate, and spoon beans over.

MOUNTAIN MUSH

MOUNTAIN MUSH 8 beef frankfurters 3 red potatoes, cubed 2 (15 ounce) cans baked beans salt and pepper to taste 1 teaspoon hot pepper sauce, or to taste Coat a large skillet with non-stick cooking spray. Cut each frankfurter into 5 or 6 pieces and cook in the skillet on a medium-high heat until browned. Remove and set aside. Spray the skillet again, return to heat and add the potatoes. Cover and cook on medium heat for 10 to 15 minutes, stirring occasionally. When the potatoes are tender and slightly browned, add the beans and cooked frankfurters to the skillet. Season with salt, pepper and hot sauce. Heat until warmed through.

NO POT CHICKEN POT PIE

NO POT CHICKEN POT PIE 2 Cans of Cream of Chicken Soup 1 Can of Chicken Broth 4 Cups of Chicken Breast Cut up 1 16oz bag of frozen mixed veggies 1 Can of Rotel 8 oz of Velveeta Cheese 1/8 tsp of Cilantro Sea Salt and Black Pepper to taste Add your chicken and broth and cook till no longer pink… add remaining ingredients and simmer for 20 min… stirring occasionally

Taco Stroganoff

Taco Stroganoff 1 small onion, chopped 1 lb ground beef 1 (1 1/4 ounce) envelopes taco seasoning mix 1/2 cup water 1 (14 1/2 ounce) cans corn, drained ( use type with diced peppers) 1 (8 ounce) packages cream cheese ( chive and onion flavor) 1 cup shredded cheddar cheese 8 ounces egg noodles, cooked and drained Cook onions and ground beef in large saute pan until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes. Add cream cheese and cheddar; cook until it heated through and cheese melts. Serve over noodles or toss with noodles.