Thursday, May 19, 2011


Good morning!

It is still raining here in rural Ohio. However they say there might be a peek of sun later. That is something wonderful to look forward to indeed!

I am so looking forward to some nice fellowship with some wonderful brothers and sisters in the Lord this Saturday. It will be following SERVE Elyria which we wont be able to participate in this year because my hubby is on duty at the airport.

I want to make something simple for dinner later. I got this really nice recipe from a blog friend for chicken. I am always looking for new ways to cook chicken! LOL


Ranch House Chicken Casserole
4 to 5 cups cooked, cubed chicken breast or thigh meat (great for leftover chicken!)
2 cups cheddar cheese (I use 2%)
12 corn tortillas
2 T olive oil
1 medium onion, chopped
1 cup mushrooms, chopped
1 bell pepper (any color) chopped

4 T butter
6 T whole wheat flour
1 cup water
2 ¼ cups skim milk
½ t seasoning sea salt
1 package of Hidden Valley ranch dry dressing mix

1 t pepper

1/2 cup fresh parsley (put on top just before serving)

In a frying pan heat olive oil and cook onions and mushrooms until soft. Add cooked chicken and set aside.

In a saucepan over medium high heat melt butter. Add ww flour and stir with whisk until any lumps are broken up and the mixture is smooth. Add water, milk and ranch powder Turn up heat a little and whisk and stir until the sauce is thick and bubbly. Remove from heat.

To assemble casserole, layer half of the chicken on the bottom of a 9x13 pan. Cover with half the cheese, half the tortillas, and half the sauce. Repeat for second layer only ending with cheese on top.

Bake at 350 for one hour.

Serve with a large green salad and some crusty whole grain bread



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