White Chicken Enchiladas

I have seen this recipe on Pinterest a lot. It seems to be very popular. So, of course, I had to try it out. 

It was really good. I think I needed more chicken but otherwise it was tasty! 

6-8 corn or flour tortillas 

 chicken, shredded 

1 cup sweet corn

4 cups shredded cheese, divided in half

3 tablespoons butter

3 tablespoons all purpose flour

1-1/4 cups chicken broth

1 – 10oz can cream of chicken soup

1 cup sour cream

Note-I used raw chicken cut into small pieces. It is recommended that you use cooked chicken to ensure it is cooked thoroughly before eating. I did check my chicken to make sure it was no longer pink before we ate it. 

Preheat oven to 350 degrees. Place handful of chicken, corn and cheese on each tortilla.  

Roll up and place in baking dish seam side down. 

Melt butter in pan. Mix in flour until it thickens. Mix in chicken broth, cream of chicken, and sour cream until well mixed. 

Pour sauce over top of tortillas and cover with cheese. 

Bake at 350 degrees for 25-30 minutes (or until chicken is no longer pink if you are using raw chicken) 

Chicken and Potato Casserole

This is another recipe that I changed a bit because I didn't think Marley would like the buffalo sauce on it. Okay, who am I kidding, I didn't think I would like it either.  If I make it again, I will probably put the sauce in but for now I left it out.

1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips

6 cups frozen (thawed) southern-style hash brown potatoes

1 cup ranch or blue cheese dressing

1/2 cup shredded Cheddar cheese 

1 can (10 oz) condensed cream of celery soup

1/2 cup corn flake crumbs

2 tablespoons butter or margarine, melted

Preheat oven to 350 degrees. Mix potatoes, celery soup, cheese, and ranch in a bowl. 

Pour into 9x13 baking dish. 

Place chicken on top of potato mixture. 

Mix corn flakes with melted butter. 

Pour corn flakes on top. Cover with foil and bake at 350 for 30 minutes. 

Uncover and bake for another 20-25 minutes or until potatoes are tender. 

Tater Tot Tacos

I'm not really sure why these are called tater tot tacos. There's no taco shell, but there is taco seasoning so maybe that's why. Who knows?! All I know is that it was delicious!

1 packet taco seasoning

1 lb ground beef, browned and drained

tater tots

shredded cheddar cheese

Cook tater tots according to directions on package.

Brown ground beef and drain grease. Mix in taco season according to package directions. 

Place cooked tater tots on bottom of baking dish or bowl. Pour taco meat on top. Cover with shredded cheese. Place in warm oven until cheese is melted.

March Kiwi Crate Review

I signed Marley up for a monthly subscription to Kiwi Crate back in November. She loves getting them in the mail and making each little craft.

This month the theme was Secret Agent. Her crate had two crafts, a periscope and a disguise kit. 

It also had an invisible ink pen. That's probably the coolest part! 

She jumped right in and was able to make the disguise masks herself. 

After she was done playing with the masks I helped her make the periscope. Sometimes the crafts require a lot of adult help and sometimes they don't. 

We spent some time spying Mike while he was outside fixing his car. 

This is the sixth crate that Marley's received. I have been very pleased with all of them. 

Interested in signing up? Just click here. 

This post is in no way sponsored by Kiwi Crate. I was not compensated for my review.

Crock Pot Sour Cream Chicken

I've been using my crock pot a lot this month. It's so nice to just throw everything in there in the morning or afternoon and have it ready when we're ready to eat dinner. I found this recipe and I tweaked a few things but it still turned out amazing. Mike added this chicken to his list of the best meals I've made.

4-6 boneless, skinless chicken breasts

2 (10 oz) cans cream of mushroom soup

1 cup sour cream

Salt and pepper to taste

Mix sour cream and both cans of mushroom soup in a small bowl. 

Place chicken in bottom of crock pot and sprinkle some salt and pepper on top. Spread sour cream mix over top. Cover and cook on low 6-8 hours.

This could be served over rice or noodles or just by itself.  

We're not big sour cream fans but I didn't taste the sour cream at all so don't let the fact that it has sour cream in it scare you away. 

Crock Pot BBQ Pork Chops

I originally bought pork chops to make pulled pork sandwiches. But once I cooked them I decided to just have them whole instead. I had some left over barbeque sauce from Dickey's so I used that, but just use your favorite.

Pork Chops

Chopped onions

bbq sauce

pepper

1/2 cup water

Place half of the bbq sauce and 1/2 cup water in bottom of crock pot. Place onions and little more bbq sauce on top. Repeat layers again. 

Cook on low for 7 hours.  If you wanted to shred them you would do that now. They tasted just as good leaving them whole though. 

Garlic Cheddar Biscuits

I've had this recipe in my recipe box for years. I'm not exactly sure where I got it from either. All I know is that these biscuits are so good. 

2 cups bisquick

1/2 cup shredded cheddar cheese

2/3 cup milk

1/4 cup butter

1/4 tsp garlic powder

Preheat oven to 450 degrees. Mix bisquick, milk, and cheese together until they a soft dough forms. 

Drop large spoonfuls of the dough onto a cookie sheet. 

Bake for 8-10 minutes at 450 degrees. 

Mix together butter and garlic powder. Spread onto biscuits once they're done cooking. 

This recipe should make between 10-12 biscuits. Mine were on the large side so I only got 8. It just depends on how large you make them. 

No Peek Chicken

I've heard people in one of my facebook recipe groups talking about no peek chicken. It takes a long time to cook so I had to make sure I made it on a night when I would be home long enough to make it.  It's fairly easy to make and fairly inexpensive too.

1 box Uncle Ben's Long Grain Wild Rice (original recipe)

1 can cream of mushroom soup

1 can cream of celery soup

1 can water 

(You can add another can of water for moister rice.)

Chicken breasts or tenders

Preheat oven to 350 degrees. Mix soups, water (1 or 2 cans) and rice in your baking dish. 

Place chicken in dish. Cover with foil and bake at 350 for 2 1/2 hours. Don't peek! 

It was really good and really filling. 

Lasagna Roll Ups

I saw this recipe on pinterest, of course. I've made regular lasagna before, but wanted to try this since it was rolled up. It was sort of messy and took longer than a regular layered one would, but it was nice to have them all separated into little squares when it came time to get them out of the pan. Mike said it was the best lasagna he's ever had. I think next time I won't roll them up, but I will still make it with the same ingredients.

2 Tbsp extra virgin olive oil

1/2 lb lean ground beef

1 jar spaghetti sauce

1/4 tsp salt

1/4 tsp pepper

1 (15 oz) container Ricotta Cheese

1 large egg

1/3 cup parsley 

2 1/4 cups grated Mozzarella Cheese

3/4 cup Parmesan Cheese

12 uncooked lasagna noodles

Preheat oven to 375 degrees. Mix together ricotta, egg, salt, pepper, parsley, 1 3/4 cup mozzarella cheese, and 1/2 cup parmesan cheese until mixed well. 

Boil noodles in water with olive oil until al dente. Brown ground beef and drain grease. Return to pan. Pour in spaghetti sauce and simmer on low heat until noodles are done. 

Pour 1/3 cup of the meat sauce onto bottom of 9x13 baking dish. 

Lay noodles out flat one at a time. Layer some of the cheese mix and then some meat sauce onto each noodle. Roll them up and place them into dish seam down. 

(I lost one noodle while cooking)

Place remaining meat sauce and cheese mixture on top spreading evenly. Cover with remaining mozzarella and parmesan cheese. 

Bake at 375 degrees for 35 minutes.