Saturday, January 26, 2013
Thursday, January 17, 2013
Dinner – Chicken Broccoli Supreme
My husband has cooked dinner more than I have lately. Which is nice, very nice. However, I decided to get back into the groove and do something I actually enjoy. I came across this recipe and wanted to give it a try. The homemade sauce is what caught my eye. I have to say, it truly makes a difference in this dish. It’s so much better than the other varieties made with canned soups. We loved it so much, we ate every bite. It reheated well and leftovers were delicious. Give it a try, I promise it’s the best chicken casserole I’ve ever had!
Ingredients:
1 – lb. fresh broccoli, cut in pieces, and steam for 2 minutes
3 cups cooked chicken breasts, cut in small pieces
3 cups grated cheddar cheese, divided
2 tubes Whole Wheat Ritz Crackers
1 stick butter, divided
1 tablespoon poppy seeds
Sauce:
1/3 cup butter, melted
1/4 cup cornstarch, dissolved in 1/2 cup COLD water
1/3 cup chicken broth
1/4 tsp. salt
1/4 tsp. pepper
2 cups milk
1 1/2 cups of the divided cheddar cheese
Directions:
In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese. Melt the remaining butter, and add the poppy seeds, and stir well. Crush crackers in large zip-lock bag. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly. Enjoy!
PS...Emilia has been cooking as well.
Ingredients:
1 – lb. fresh broccoli, cut in pieces, and steam for 2 minutes
3 cups cooked chicken breasts, cut in small pieces
3 cups grated cheddar cheese, divided
2 tubes Whole Wheat Ritz Crackers
1 stick butter, divided
1 tablespoon poppy seeds
Sauce:
1/3 cup butter, melted
1/4 cup cornstarch, dissolved in 1/2 cup COLD water
1/3 cup chicken broth
1/4 tsp. salt
1/4 tsp. pepper
2 cups milk
1 1/2 cups of the divided cheddar cheese
Directions:
In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese. Melt the remaining butter, and add the poppy seeds, and stir well. Crush crackers in large zip-lock bag. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly. Enjoy!
PS...Emilia has been cooking as well.
Friday, January 11, 2013
Funday Friday
We decided to have some fun with paint and play dough this morning. These are a few of Emilia’s favorite activities, and a rainy morning was the perfect time to be creative. My girl has become a princess lately, and refused to take off her dress and slippers for painting. So, wearing a smock was a must for this art project. She is always so proud of her work. She can’t wait to show daddy and we display it proudly, too!
After nap time, we took advantage of the warmer weather and went to our neighborhood playground. Emilia always admires the geese before swinging and sliding. We made some new friends while soaking up the sunshine.
After nap time, we took advantage of the warmer weather and went to our neighborhood playground. Emilia always admires the geese before swinging and sliding. We made some new friends while soaking up the sunshine.
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