Have you ever had the desire for the best, quick meal? Have your
taste buds been craving something great tasting for lunch or dinner?
How about something to snack on while watching television or a card
game.
What would be great to take to the beach or lake? Well, don't
worry any more. Here are two great recipes are for you. You will
certainly satisfy your family and friend's taste with these. The first
one is for a great chicken and broccoli casserole and the second is for a
superb black bean salsa. One of the best things about these two
recipes is that they both keep really well. Try them out before too
long and surprise every member of your family.
CHICKEN AND BROCCOLI CASSEROLE
2 10oz. packs frozen broccoli
3 chicken breasts, boiled, boned, and shredded
2 cans cream of chicken soup
1 cup of mayo
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded medium cheddar cheese
1 cup Pepperidge Farm stuffing mix
3 Ts. margarine, melted
Cook broccoli by package directions and drain. Arrange broccoli in a 9x13 casserole dish and top with chicken. In a separate bowl, combine soup, mayo, lemon juice and curry powder. Spread on top of chicken. Sprinkle with cheese and bread crumbs. Drizzle melted butter all over. Bake at 350 degrees for 35-45 minutes or until golden brown. Serve when cooled.
Easy, quick and just great!
BLACK BEAN SALSA
1 can black beans
1 can whole kernel corn
1 can black eyed peas
1 can Rotel tomatoes w/ lime and cilantro
1 green bell pepper diced
6 Roma tomatoes, diced
1 bunch green onions, diced
1 8oz. bottle Zesty Italian dressing
1 tsp. sugar
Rinse and drain the black beans, corn, and black eyed peas. Combine all ingredients. Refrigerate at least 4 hours. Serve with corn chips suitable for dipping such as "Scoopables". This recipe keeps really well. You'll get hooked on it once you try this recipe. Present as a quick snack for a home viewing of ball game, picnic or other outing, or to take to the lake or beach. It won't be wasted!
Be sure and check all my recipes on my site:
CHICKEN AND BROCCOLI CASSEROLE
2 10oz. packs frozen broccoli
3 chicken breasts, boiled, boned, and shredded
2 cans cream of chicken soup
1 cup of mayo
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded medium cheddar cheese
1 cup Pepperidge Farm stuffing mix
3 Ts. margarine, melted
Cook broccoli by package directions and drain. Arrange broccoli in a 9x13 casserole dish and top with chicken. In a separate bowl, combine soup, mayo, lemon juice and curry powder. Spread on top of chicken. Sprinkle with cheese and bread crumbs. Drizzle melted butter all over. Bake at 350 degrees for 35-45 minutes or until golden brown. Serve when cooled.
Easy, quick and just great!
BLACK BEAN SALSA
1 can black beans
1 can whole kernel corn
1 can black eyed peas
1 can Rotel tomatoes w/ lime and cilantro
1 green bell pepper diced
6 Roma tomatoes, diced
1 bunch green onions, diced
1 8oz. bottle Zesty Italian dressing
1 tsp. sugar
Rinse and drain the black beans, corn, and black eyed peas. Combine all ingredients. Refrigerate at least 4 hours. Serve with corn chips suitable for dipping such as "Scoopables". This recipe keeps really well. You'll get hooked on it once you try this recipe. Present as a quick snack for a home viewing of ball game, picnic or other outing, or to take to the lake or beach. It won't be wasted!
Be sure and check all my recipes on my site:
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