Mexican Chicken Rice Casserole

4 Chicken breasts cooked and shredded or diced*
2 cans -Cream of chicken
1 container Sour Cream
1 can Corn (drained)
1 can - Black Beans (drained)
1 can - Diced Tomatoes (drained)
1 pkg - shredded cheese
1pkg - Taco seasoning.
4 cups - Cooked Rice


Mix together well, cream of chicken, sour cream, and taco seasoning. Add in corn, black beans, diced tomatoes, and ½ package of the shredded cheese (reserve ½ pkg for the top) and mix well. Next add the rice and chicken* and mix well again.

Place in a 9x13 pan. Top with remaining cheese.

Bake 350º for 30 mins or until cheese is golden brown.

*You can also use cooked ground beef instead of chicken.*

Broccoli, Chicken and Cheese Casserole

2 packages frozen broccoli
4 cups cooked chicken - cut up
2 eggs
1/2 cup shredded cheese
1 can cream of mushroom soup
1/2 cup mayo
1 small onion, chopped into small pieces

1/2 stick butter
1 sleeve Ritz crackers, crumbled

Cook broccoli according to package directions, drain. Add all ingredients together, except the Ritz crackers and butter. Mix well, pour into a baking dish.

Melt the butter, add the cracker crumbs, and mix well. Add to the top of the casserole.

Bake 15 - 20 minutes in a 400° F oven until hot and bubbly.

Asiago Cheese Dip

1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese plus 1 tbsp
1/4 cup sun-dried julienne tomatoes
1/4 cup green onions sliced
1/4 cup mushrooms sliced

Reconstitute sun-dried tomatoes in hot water. Clean, rinse and slice green onions. Rinse and slice mushrooms. Squeeze all the water out of the tomatoes, then julienne into fine strips. Combine all ingredients except tomatoes, then add the sun-dried tomatoes.

Place into oven-proof container. Top with remaining 1 tbsp of Asiago cheese and bake at 350° F. for about 15 minutes or until bubbly.

Serve immediately with toasted bread or bagel chips.

Makes 3 1/4 cups

Bacon and Cheddar Dip

1 (1 oz.) pkg. Ranch party dip
1 pt. sour cream

1/4 C. bacon bits

1 C. shredded cheddar cheese

Mix party dip with sour cream. Add bacon bits and cheese. Mix together and serve.

Quick & Easy Taco Salad

This one comes from my mom. Super simple, fast, and easy! Just the way we like it, right?!

*1lb Cooked & drained hamburger
1pkt Taco Seasoning
1 Head lettuce
2 Roma Tomatoes diced
1 pkg Shredded Mexican Cheese
1000 Island Salad Dressing
1 Bag Doritos
Sour Cream

If you haven't already cooked and frozen your hamburger so it's ready to use then you'll have to cook your hamburger and season it now with the Taco Seasoning. Otherwise take your bagged frozen hamburger out open it and add the taco seasoning and then nuke it for 2½mins. Shake to mix the seasoning in and around and nuke again for 2½mins again. Hamburger should be thuroughly heated. If not continue to cook for 1 min incriments.

Shred or cut your lettuce up for the salad and place into a large bowl.

Dice your roma tomatoes and add to the salad bowl. Roma tomatoes have less seeds and "juice" which make them ideal for this.

Add to the salad bowl the seasoned hamburger, shredded cheese (reserve some for toppings) and 1000 Island salad dressing and mix well.

Crush the Dorito chips and add to the salad before serving and stir again.

Serve with a dollup of sour cream and a sprinkle of cheese and you are set!

This was one of my favorite dinners my mom made and now it's one of my kids favorites.

*Change it up with some chicken instead of hamburger and make it a little healthier and add a different taste.

(picture coming soon)