Orange Chicken

This is the BEST Orange chicken I have tried! Thanks to Sherie Whimple for the recipe!

Chicken:

2 lbs. boneless skinless chicken breasts, cubed
1 egg
1 1/2 tsp salt
White Pepper
1 TBSP Oil
3/4 cup corn startch
1 tsp. gingerroot, minced
1 tsp. garlic, minced
1/2 tsp. crushed red pepper
1/4 cup green onion, chopped
1 TBSP apple juice

Orange Sauce:

3 TBSP Soy Sauce
3 TBSP Water
10 TBSP sugar
10 TBSP White Vinegar
1/4 cup water + 2TBSP Cornstarch
Zest of 1 orange
(Mix together and set aside)

1. Place chicken pieces in a ziploc bag, stir in egg, salt, pepper, and oil. Mix Well.
2. Add 3/4 cup cornstarch and shake until well coated.
3. Heat oil in fry pan and cook chicken in small batches, until golden. Remove chicken and drain on paper towels. Set aside.
4. Clean out pan and add 1 TBSP oil. Add Gingerroot and garlic and stirfry until fragrant, about 10 seconds.
5. Add and stir fry crushed chile pepper and green onions. Add apple juice and stir 3 seconds.
6. Add orange sauce and cook until thickened.
7. Add chicken and stir until coated.
8. Serve Over Rice.

Bacon Wrapped Chicken

This is a recipe from Sherie Whimple. It is so easy and SO Delish!


8 boneless, skinless, Chicken Breasts
8 Slices Bacon
2 (10 3/4 oz.) cans cream of mushroom soup
2 (10 3/4 oz.) cans cream of chicken soup
1 (16 oz.) container sour cream

Wrap bacon around chicken, then place in large casserole dish. Mix soup & sour cream. Pour over chicken. Cover and bake at 300* for 3 hours.

Chicken enchiladas

Filling:
2 cans cream of mushroom soup
2 cans cream of chicken soup
½ can enchilada sauce (red)
1 small container of sour cream
1 cup cheddar cheese

Take 1/3 of filling and set aside for topping

Add 1 pound cooked diced chicken to the 2/3 mixture. Spoon into tortillas (usually makes 18 or so depending on how generous the spoonfuls are!). Put some filling from the “aside” bowl in pan (usually I use 2 pans). Place tortillas in pan(s) and top with the “aside” filling. Add more cheese to the top and the rest of the red enchilada sauce if you want more spice!

Bake for 30 minutes at 350 and serve with rice.

Chicken Divan

2 lb pkgs. of frozen broccoli or fresh if you have it
2 cans cream of chicken soup
1 tsp lemon juice
½ cup shredded cheese (cheddar)
2 cups diced cooked chicken
1 cups mayonnaise
½ tsp curry powder
1 cup buttered breadcrumbs

Cook and drain broccoli. Arrange in bottom of a baking dish. Place diced chicken on top. Combine soup, mayonnaise, lemon juice, and curry powder. Pour over the chicken. Sprinkle cheese on top. Cover with buttered breadcrumbs. Bake at 350° 25-30 minutes.

Yummy Mexican Chicken Casserole That Melts in Your Mouth!

1 10-oz. Can Enchilada Sauce (the red kind)
9 oz. Chicken Breast Strips Seasoned with Southwest Spices
1 8-oz. Container Sour Cream
1/2 Cup Sliced Green Onion
1 TBSP Taco Seasoning Mix
8 Corn Tortillas Cut in Half
4 Cups Shredded Colby Jack or Cheddar Cheese
2 Cups Tortilla Chips
1 Cup Chopped Tomato
2 TBSP Ripe Olives Cut Up

Heat oven to 375. Spray 9X13 dish with cooking spray. Pour 1/4 cup enchilada sauce into dish and spread around so it covers the bottom of the dish. In a large bowl mix the remaining enchilada sauce, chicken, sour cream, 1/4 cup of the onions and the taco seasoning mix. Arrange 8 tortilla halves over the sauce in the bottom of the dish. Spoon 1/2 of the chicken mixture over the tortillas. Sprinkle with 1 cup of cheese. Repeat layers and cover with foil.

Bake for 30-35 minutes. Uncover, layer tortilla chips, tomatoes, olives and remaining green onions and rest of the cheese on top. Bake uncovered for 5 minutes or until cheese is melted. Garnish with tomato and onions and cheese.

YUM YUM!!!!

**To use for OAMC, I make the chicken mixture sauce and freeze in a ziploc bag. I put that bag together with the corn tortillas in a larger ziploc bag and freeze. To make, thaw the sauce, layer as directed and bake.

Chicken Enchilada Casserole

4 cooked chicken breasts, cubed
2 cans cream of chicken soup
1 cup sour cream
1 cup chopped onion
2 cans MILD green chili, chopped
Grated Cheddar Cheese
1 pkg. flour tortillas

Mix above ingredients together. Top each tortilla with cheese, chicken, and about 2-3 tbsp of soup mixture. Roll up and place in greased baking dish. Pour remaining soup mix on top, top that with grated cheese. Bake 350° for 30 minutes.

Chicken Pot Pie Casserole

2 Large Cans Chicken
1 lg. package frozen vegetables
6Tbsp. butter
½ cup flour
1tsp salt
2 cans chicken broth
1/2 C onion
3 cups cooked rice
2 cups shredded cheddar cheese

Spread rice in casserole dish. Put butter, flour and salt in pan and melt together. Slowly add chicken broth till it thickens (you won't use all the broth...you add until it thickens to the consistency of gravy). After it’s thick enough, add frozen vegetables (already cooked) into the broth then add chicken. Pour over rice. Top with cheese. Put in oven and cook at 400 for 15-20 mnutes.

Chicken and Rice

4 Boneless, skinless chicken breasts
1 can cream of chicken soup
1 1/3 cups water
2 cups uncooked minute rice
Mrs. Dash, orange season salt, to taste
Olive Oil


Brown chicken breasts in olive oil until cooked through. (Season to taste). Remove from pan. Drain excess oil. Mix soup and water in pan and heat until boiling. Add uncooked rice and stir. Heat until rice is cooked through. Serve with reserved chicken. ( You can also put the uncooked ingredients in a casserole dish, cover, and bake in the oven at 375 for 45 minutes.)

Chicken Stuffing Bake

1 cup water
¼ cup butter or margarine
1 pkg. Stuffing
1 can cream of chicken soup
½ cup mayonnaise
1/3 cup milk
2 cups diced, cooked chicken
2 stalks celery, chopped
Cheese (optional)

Heat water and butter to boiling. IN a large bowl, pour hot water mixture over stuffing mix; toss and mix well. Pat half of the stuffing mixture into a 12X8 baking dish. Stir souop, mayonnaise, milk, chicken, celery, vegetable and seasoning until mixed well. Spoon evenly over stuffing mixture in baking dish; top with remaining stuffing mixture. Bake at 400° for 30 minutes or until heated through. Sprinkle with cheese. Bake 5 minutes more until cheese is melted. Makes 6 servings.

Spinach Casserole

2 cups cooked rice
1 small can spinach
1 small container cottage cheese
1 ½ cups Shredded Cheddar cheese
1 lb. Mozzerella cheese, shredded


Press rice into 9X13 pan. Mix spinach, cheddar cheese, and cottage cheese in sauce pan and heat until bubbly. Spread over rice. Top with shredded cheese and bake until cheese is melted and golden brown.

Macaroni and Cheese

Macaroni Noodles or small Shell Noodles
Cheddar Cheese,
Mozzarella cheese (optional)
Romano cheese (optional)
Minced Onion
Salt
Pepper
Garlic Bread Powder
1 Cup Milk
2 Tbsp. Flour
2 Tbsp. Butter

Cook Macaroni. Drain. Layer Noodles and cheese(s). On top of each layer of cheese, sprinkle minced onions, salt, pepper, and garlic bread powder. On top of the last layer of cheese, add the sauce (melt butter and flour--add milk, salt and pepper and cook until milk starts to get the consistency of gravy). Cook at 400° for 20 minutes.

Breakfast Casserole

1 lb. Maple Sausage or bacon, cooked
1 pkg. Frozen Hash Browns
Onions
8 Eggs--scrambled slighlty
2 1/2 cups Cheese, divided
1 can cream of chicken soup

Cook the sausage. Mix in Potatoes, onions, cheese and eggs. Put in Casserole dish and top with cheese. Cook at 375° for 20-30 minutes. Serve with pancakes, toast, or alone.

Green Bean Casserole

1 bag frozen cut beans
¾ cup milk
1 can cream of mushroom soup
pepper
French fried Onions

Mix milk, soup, and pepper. Add beans. Add ½ cup onions. Spread in casserole dish. Cook 350° until bubbly. Top with remaining onions and cook until brown.

To make this in a crockpot for Thanksgiving, put all ingredients (using 1/2 the onions) in your crock pot. Cover and cook on low for 5 to 6 hours. Add the remaining onions just before serving. (If you like your onions browned, check your crock-pot owner's manual--usually you can put it in the oven to brown the onions (not on broil though).

Tater Tot Casserole

This was not the most beautiful dish when it came out of the oven so I thought my kids would not touch it. To my amazement, my pickiest eater REQUESTS this dish if he gets to choose!

2 lbs. Hamburger

1 Envelope dry onion soup mix

2 lbs. tator tots

2 cans mushroom soup

1 Pint sour cream

Brown hamburger and place in a 10" x 14" baking dish. Sprinkle soup mix over meat, then place one layer of tater tots on top of that. Freeze. Thaw (it doesn't have to be completely thawed). Mix soup and sour cream together, pour over tater tots. Bake at 350 degrees for one hour, stirring after 30 minutes. Serves 6 - 8 people.

Note: I like to bag up the sauce (Basically, I mix up all the ingredients except for the tots), and then add the tater tots to the bag and lay flat to freeze. After it thaws, I then separate the tots from the meat mix and layer in the pan. It saves space, and I have my 9 X 13 pan for other dishes. This is officially a new OAMC “staple” in our house!