Tuesday, August 9, 2011

Easy Chili Rellenos Caserole and Skillet Fiesta Chicken & Rice

Ok so I know I have been slacking for the past few days but I'm back and more encouraged :) 

I will only be doing two recipes tonight (dinner from tonight and Sunday) full menus will begin appearing on Sunday again.

Sunday's meal was the Skillet Fiesta Chicken & Rice from my Campbells 1-2-3 Dinners, yes this was the night I sliced my finger. =/ 

I love this recipe I've made it multiple times and it is easy and good!!! 

The Recipe:  Skillet Fiesta Chicken & Rice

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about one pound)
1 can (10 3/4 ounces) Campbell's Tomato Soup
1 3/4 Cup water
1 teaspoon chili powder
1 1/2 cups uncooked instant rice
1/4 cup shredded cheddar cheese (1 ounce)

1. In medium skillet over medium high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set Chicken aside. Pour off fat.

2. Add soup, water and chili powder. Heat to a boil

3. Stir in rice. Place chicken on rice mixture. Sprinkle chicken with additional chili powder and cheese. Reduce heat to low. Cover and cook 5 minutes or until chicken and rice are done. Stir rice mixture.

So I do make some changes to this recipe. I dont have chili powder so I use a very small amount of cayenne pepper. (or i did before the baby started eating food). Now we just sprinkle red pepper flakes on top of our plates but there is no spice for the baby. I either cook the chicken in butter or olive oil. I also use the birdseye steam in bag rice. I just throw the frozen rice into the mixture and it comes out perfect every time!! 
Tonight's dinner was the chili rellenos casserole I got this recipe from my step mom way back when Bren and I first got married. Bren and I posted it on my sister in law's recipe blog shortly after we had it for the first time :) its a good one! 

The Recipe: Easy Chili Rellenos Casserole

2 (7 ounce) cans whole green chili peppers, drained.
8 ounces Monterey Jack cheese, shredded.
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce.

Preheat oven to 350º F (175ºC). Spray a 9x13-inch baking dish with cooking spray.

Lay half the chilies evenly in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.

Bake in the preheated oven for 25 minutes. Remove from the oven, pour tomato sauce evenly over the top, and continue baking for another 15 minutes. Sprinkle with remaining Jack and Cheddar cheese, and serve.

This one is SUPER easy, the only changes I made were- I used diced green chilies because walmart had run out of the whole kind. I bout three cans of those (though I wish I would have bought 4). I honestly think I liked it better with the diced green chilies. I dunno why :). I also changed the all purpose flour for whole wheat. But thats about it :) 

Pictures of dinner tonight below :)  

Thanks again for checking back and sticking with me!! I have a few new recipes I am excited to try out this week! 
Until tomorrow!

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