Classical Homemaking

Tuesday, January 7, 2014

Chicken Taco Casserole: Make Bake Create Party #39

A couple weeks ago, I was playing around and came up with a super yummy and super easy recipe for Chicken Taco Casserole. It comes together in minutes, cooks in minutes, and is a warm, tummy-filling recipe for these freezing evenings!

Awhile back, some of us were chatting on my Facebook page and I asked if anyone had ideas for shredding chicken. It's always been one of my very least favorite kitchen chores. Fellow Make Bake Create host, Vanessa, suggested using the paddle blade on my KitchenAid mixer! What?! But yeah, check out that lovely shredded chicken! It just took a couple minutes in my mixer. I just stuck all the cooked chicken pieces into my mixer bowl and turned that baby on---Wonderful! A whole new world has opened up to our family!

This Chicken Taco Casserole recipe is so super easy---and versatile too! You can make it as written and have a delicious casserole dinner, or you can skip the chips and use it to fill tortillas instead. It would even make a great hot dip!

Chicken Taco Casserole

5 boneless, skinless, chicken breast halves---cooked and shredded
1/4 c. taco seasoning (make your own with my easy instructions!)
13.5 oz. can Cream of Chicken Soup
13.5 oz. can Cream of Mushroom Soup
20-24 oz. salsa
3 c. white or Colby Jack cheese, grated
11 oz. bag corn tortilla chips, crushed in bag

Crush the chips in the bag and spread over the bottom of an oiled 13x9 casserole dish. Mix the chicken, taco seasoning, soups, and salsa together and spread over top evenly. Sprinkle cheese on top, cover with foil, and bake 30 minutes at 350º. If you'd like, fresh cilantro would be an excellent garnish on this.

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Friday, January 3, 2014

10 Healthy Southern-Style Dishes

We've only been here in Arkansas about six weeks and I'm already trying out lots of new foods we've never eaten. I'm finding that, while we are loving traditional Southern food, I'm going to either need to back off a bit or lighten up! Luckily, Pinterest came to the rescue with lots of great ideas on cooking Southern in a healthier way. Here are 10 favorites I found. Let me know if you try any of them!

This Healthy Fried Chicken recipe uses nut flours and delicious apricot preserves for a lower fat, baked version of this favorite.

I fell in love with everything on this website, but Live Simply's Perfectly Seasoned Collard Greens looked especially delicious!

I can't wait to try these Sweet Potato Biscuits from Slim Pickin's Kitchen. She offers Weight Watchers points too, which is really helpful.

This one looked so good that I actually took the time to double check the nutrition info on this very awesome Oven Fried Fish recipe. Sure enough, it has significantly less fat and carbs than traditional pan fried fish. YUM!

I don't yet understand the South's obsession with Macaroni and Cheese, but I'm sure willing to find out for myself! This healthy one from Castle Blake looks quite a bit tastier than the ol' boxed stuff, doesn't it?

Southern Girl Eats Clean posted this delicious recipe for Potato Salad that sounds so fresh and yummy! Can't wait to try it out!

I like how the author of Week of Menus points out that ribs probably aren't all that bad---it's the sides we put with them that pack on the extra calories. These directions for Ultimate BBQ Ribs sound divine!

Our whole family has really acquired a taste for sweet potatoes this year. I'm thinking these {not really candied} Candied Yams from A Dash of Soul are going to be a new favorite. Aren't they gorgeous?

Now I'll be honest. I really don't know if I can give up my sugary Sweet Tea. But, if I do, this is the one I'll try for sure. On The Way Home put up a great alternative to the sugar sweetened tea that I grew up on. I admit, it does sound absolutely wonderful!