Share your favorite (Quick & Easy) dinner recipe!

  1. I got this recipe from a co-worker. It's quick, easy and delicious. My family loves it. I'm not a 7 nights a week cook but I might be if I had alot of quick, easy, delicious recipes. I'm sharing this one and hoping you guys will share your also! Bonus: You won't lose the recipe. It will always be here on allnurses.

    MEXICAN CHICKEN CASSEROLE

    1 1/2 pounds of cooked chicken (w/o bone)
    1 large onion
    3 cans of cream of chicken soup (do not dilute)
    1 sm can chopped green chili's
    Salt & Pepper to taste
    1 teaspoon ground cumin
    Cheedar cheese
    Tortilla chips

    Cook and chop chicken. Saute onions in butter, add soup, peppers, cumin, salt and pepper. cook 5 minutes. Add chicken to this sauce.

    Line Pyrex dish with Tortilla chips; layer of chicken and sauce mixture.
    Add another layer of tortilla chips, then rest of chicken sauce Top with shredded cheddar cheese. Bake for 20 minutes at 350 degrees.

    *When in a hurry I cook boneless chicken breasts in the George Foreman grill. When I have time I cook chicken thighs, cool and debone. Tastes wonderful. Enjoy!
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  2. 46 Comments

  3. by   SuesquatchRN
    Quick Chicken & Biscuits

    A roll of refrigerator biscuits. Bake them.

    Cube leftover chicken. Put it in a saucepan.
    Put in a BIG can of cream of mushroom soup.
    Put in a small bag of mixed vegetables.
    Heat it up.
    Pour it over the biscuits.
  4. by   DutchgirlRN
    Quote from Suesquatch
    Quick Chicken & Biscuits
    Wow Sue that sounds yummy. Reminds me of chicken pot pie. I'll be trying that this weekend. Thanks
  5. by   SuesquatchRN
    You're welcome.

    Turkey (or Chicken) Tettrazini

    Leftover turkey, shredded or cubed
    Big can of cream of mushroom soup
    lb of cooked spaghetti
    small bag of mixed veggies or peas or whatever you like

    Smoosh together, pour into a casserole, sprinkle with breadcrumbs and a little grated cheese - Velveeta or Parmesan. Doesn't matter. Bake until warm. Eat.
    Last edit by SuesquatchRN on Oct 26, '07 : Reason: The recipe would help
  6. by   sharona97
    Quote from DutchgirlRN
    I got this recipe from a co-worker. It's quick, easy and delicious. My family loves it. I'm not a 7 nights a week cook but I might be if I had alot of quick, easy, delicious recipes. I'm sharing this one and hoping you guys will share your also! Bonus: You won't lose the recipe. It will always be here on allnurses.

    MEXICAN CHICKEN CASSEROLE

    1 1/2 pounds of cooked chicken (w/o bone)
    1 large onion
    3 cans of cream of chicken soup (do not dilute)
    1 sm can chopped green chili's
    Salt & Pepper to taste
    1 teaspoon ground cumin
    Cheedar cheese
    Tortilla chips

    Cook and chop chicken. Saute onions in butter, add soup, peppers, cumin, salt and pepper. cook 5 minutes. Add chicken to this sauce.

    Line Pyrex dish with Tortilla chips; layer of chicken and sauce mixture.
    Add another layer of tortilla chips, then rest of chicken sauce Top with shredded cheddar cheese. Bake for 20 minutes at 350 degrees.

    *When in a hurry I cook boneless chicken breasts in the George Foreman grill. When I have time I cook chicken thighs, cool and debone. Tastes wonderful. Enjoy!
    We called this King Ranch Chicken when I lived in Texas. Sooooooo yummy. Good idea about the boneless chix breasts! Thanks
  7. by   ElvishDNP
    Yummy recipes all.

    Here's mine:
    Saute' about 1-1.5lb chicken in about 1-2Tbsp of butter, along with 2 cloves of crushed garlic. Add 1/2 tsp each of salt, pepper, & Italian seasoning.
    Put in to pyrex baking dish, along with
    1 14 oz can diced tomatoes
    6 oz mushrooms (canned or fresh)
    1 cup mozzarella cheese

    Bake at 350 x 20 min. DH and DS eat it all gone.
  8. by   muffie
    4 boneless skinless chicken breasts

    in a bowl mix together :
    one cup of salsa
    1/4 cup of brown sugar
    one TBSP dry mustard powder

    spoon over chicken

    bake at 400 * F uncovered for 20 minutes


    mmm mmm good
    Last edit by muffie on Oct 26, '07
  9. by   DutchgirlRN
    Yummy....more good ones to try. Thanks Arwen and Muffie they sound wonderful!
  10. by   muffie
    sorta kinda not really

    one can cr mushroom soup
    one cup of rice
    10 oz h2o ?

    place four boneless skinless chicken breasts on top
    sprinkle with paprika and salt and pepper

    bake 375 * F for 45 min ? mebbe less

    pulling recipe from cobwebby grey matter
  11. by   truern
    I go to dinnersavvy.com and get on the calendar for the month. Two hours of my time, one cooler, one freezer, and I've got meals for the month that my family adores

    I also make a huge pot (make that TWO huge pots) of veggie beef soup and freeze it. (ever notice you can't make just a little bit of homemade soup?!?)
  12. by   SuesquatchRN
    Oh! Oh!

    Mushroom Barley Soup

    A bunch of cheap beef, in small cubes, fat off.
    A couple of chopped onions.
    Pound of sliced portobello mushrooms.
    1/2 lb of barley.
    Diced stalk of celery.
    Couple of baby carrots, halved.
    Couple of bay leaves.
    Salt and pepper to taste.

    Brown the beef in a little butter. Brown and sweat the onions. Put the rest of the stuff in, cover with water. Bring to the boil then lower to a simmer. Let go for a couple of hours. KEEP ADDING WATER.

    Serve with No-knead White bread

    http://www.nytimes.com/2006/11/08/di...=1&oref=slogin

    This bread is incredibly easy to make and actually has that crust we can never get at home - the Dutch oven is the trick! It. Is. Increible.
  13. by   sharona97
    Quote from truern
    I go to dinnersavvy.com and get on the calendar for the month. Two hours of my time, one cooler, one freezer, and I've got meals for the month that my family adores

    I also make a huge pot (make that TWO huge pots) of veggie beef soup and freeze it. (ever notice you can't make just a little bit of homemade soup?!?)
    Hi Truen,

    What do you use to freeze your soup in? My grandma always used old tin coffee cans, but now they are. plastic. Thanks
  14. by   mercyteapot
    Quote from sharona97
    Hi Truen,

    What do you use to freeze your soup in? My grandma always used old tin coffee cans, but now they are. plastic. Thanks
    I know you didn't address this question to me, but I like to freeze soup in the quart size Mason jars. They are the perfect size for 2 or 3 servings. You can get them smaller or larger, too.

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