Tag: BizNinja Wife Cooks

Chicken and Rice Casserole

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What??? No picture of the actual meal? LAME! However, this picture of an empty casserole pan should convince you that you need to make this recipe. My kids got to it before I even had a chance to take a picture. It is definitely one of their favorite meals which makes it a WIN for me.

Chicken and Rice Casserole
Ingredients
1 can cream of chicken soup
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup mayo (can use light)
2 cups chopped cooked chicken
1/2 cup chopped onion
1 cup frozen peas
1/4 cup chopped green or red bell peppers (I leave these out)
2 cups cooked white rice
1 cup shredded cheddar cheese, divided

Directions
Preheat oven to 350.

Blend soup, milk, salt, pepper, and mayo. in a medium bowl. Combine cooked chicken (I boil mine), onion, peas, bell pepper, and rice in a large bowl; mix gently.

Gently fold soup mixture into chicken mixture to combine. Fold in half the cheddar.

Spray a medium casserole dish with cooking spray. Spoon in chicken mixture.

Sprinkle top of casserole with remaining Cheddar.

Bake until top is golden brown, about 25 minutes.

Slow Cooker Shredded Beef Tacos

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For the last month, I have been trying at least 1 new recipe a week. You can’t go wrong with Six Sister’s! Everything I have tried of their’s has been good. I give this one 2 thumbs up. It rates high on all my criteria: Easy, Quick, No more than 5 ingredients, No Prep, and Good. Life is too busy to be adding fresh Ginger or Rosemary to my meals.

Normally I would do a soft corn tortilla for something like this but I followed the recipe and went with the crunchy taco this time. The combination of the meat and the taco shell was so good. So go with crunchy.

INGREDIENTS

  • 2 – 2 1/2 lbs beef chuck roast
  • 1 1-oz packet of taco seasoning
  • 1 cup salsa verde
  • 15 ounces canned corn (do not drain)
  • 1/2 cup beef broth
  • 8 taco shells

INSTRUCTIONS

  1. Place roast in the slow cooker, and cover with taco seasoning. Pour one cup of salsa verde over top. Add one can of corn (with the juice!) and 1/2 cup beef broth. Cook on high for 3-4 hours, or low for 6-8. When it is finished cooking, pull from the slow cooker and shred, placing it back in the slow cooker when finished. Mix the shredded beef with the corn and liquid. I served it with all my favorite taco toppings: cheese, sour cream, tomatoes, onions, and lettuce.

Be you,
-Tanya