Chicken with Chiles Casserole {Tasty Tuesday}

It’s been a while since I’ve posted a Tasty Tuesday!  Our Summer has been a whirlwind of working, activities, working, a few day trips to fun places and working. Did I mention working?

But now that Hubby is officially back to school today, I’m ready to settle back into my regular routine. Part of my problem in the Summer is that my husband lifeguards (as he is a teacher during the school year). So many days are spent with him working until 8 or 9pm, and he misses dinner. So I choose simple dinners for the kids and I, but get out of the “trying new recipes” routine I am usually in.

But I’m back in the game!

Last week on my blog, I shared a recipe from my mother-in-law. It is a tasty, simple and filling recipe that even kids will love! My husband grew up on it, and our kids ate it up when we made it last week. Since Autumn is around the corner, I figured now is a good time to share it so you can put it into your Meal Rotations this Fall!

• 12 oz bag of No Yolks Egg Noodles, cooked, drained and cooled.
• 1/2 cup of onion, chopped
• 2 TBS butter or olive oil (for sauteeing the onions)
• 3 10-oz cans of Cream of Mushroom Soup
• 1 small can of Green Chile Peppers (I might use 2 next time for extra flavor)
• 1 1/2 cups of shredded Cheddar Cheese
• 3 cups of chicken, cooked and cubed or shredded

{Preheat oven to 350 degrees}

Saute the onions in butter (or olive oil, if you so choose).  While they are sauteeing, combine the soup and chiles. Add the sauteed onions and mix well.

In a greased 2 1/2 quart baking dish, place 1/3 of the cooked noodles. Top with 1/3 the chicken, then 1/3 the cheese and 1/3 the Soup Mixture. Repeat.  If you have any of the cheese leftover, sprinkle some on top to make a nice crust.

Cook at 350 degrees for 45 minutes. Remove from oven, serve and enjoy!

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I would love to hear how this turns out for you – so be sure to leave a comment!

Steph spends most of her days tripping along the road of parenthood, occasionally getting it right along the way. You can read more about Steph’s life and recipes at her blog, Confessions of a Stay-at-Home Mom.

Tasty Tuesday

There are many things that bring me joy: my family, sunny days, fun times with friends, and ice cream. One of the little things that warms my heart is opening the door of my mailbox to find that there is mail in there! For me! With my name on it!

To fan the flame of this vice, I took advantage of the magazine sale that amazon.com had going on around the holidays. When I say “took advantage of” I mean I went a bit overboard and subscribed to a lot of magazines. A lot. Like maybe 10. I’m not trying to be vague, I just truly have no idea. You can’t hold it against me – the subscriptions were, like, $5! You’d have taken advantage of the deal too!

I digress.

While I enjoy many kinds of magazines, cooking and baking magazines take the cake (no pun intended). I find so many great recipes and kitchen tips in them. I actually get giddy when one (or three) arrives in the mail.

The recipe I have for you today comes from a longtime favorite magazine, one I’ve been subscribing to for more than 3 years: Cooking Light. Many of the recipes from Cooking Light Magazine are not “simple,” as I aim my recipes to be. Many of the are complicated and call for a ton of ingredients. Many of these ingredients cannot be found in regular grocery stores. Or the United States.

Some recipes, though, are short, simple and to the point. And always, always delicious! This one caught my eye, and I am pleased with how it turned out. It comes from the November 2008 issue. I love passing this one along to friends and family, as they always benefit from whipping it up. It’s a crowd pleaser!

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Chicken Tamale Casserole

(From Cooking Light Magazine, November 2008)

• 1 cup (4 oz) preshredded 4-cheese Mexican Blend DIVIDED

• 1/3 cup fat-free milk

• 1/4 cup egg substitute

• 1 tsp ground cumin

• 1/8 tsp ground red pepper

• 1 (14 3/4 oz) can cream-style corn

• 1 (8.5 oz) box corn muffin mix (such as Jiffy or Martha White)

• 1 (4 oz) can chopped green chilies, drained

• Cooking Spray

• 1 (10 oz) can red enchilada sauce (such as Old El Paso)

• 2 cups shredded cooked chicken breast

• 1/2 cup fat-free sour cream

1) Preheat oven to 400*

2) Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring until just moist. Pour mixture into a 13×9-inch baking dish, coated with cooking spray.

3) Bake at 400* for 20-25 minutes, or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400* for 15 minutes, or until cheese melts. Remove from oven. Let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon of sour cream.

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A great way to infuse taste into this recipe is to cook the chicken all day in the slow cooker in (canned) enchilada sauce. The great thing about this option is that it’s easy to prepare in the morning, the chicken is ready when you get home, and the meat is absolutely juicy and tender.

I’d love to hear how this recipe turns out for you and your family – so feel free to leave a comment below!

To read more about Steph’s life and recipes, check out her personal blog, Confessions of a Stay-At-Home Mom.