Easy Chicken Casserole

4 boneless skinless chicken breasts

1 (8oz) tub sour cream

1 (8oz) can cream of chicken soup

shredded Wisconsin cheddar cheese

1 roll Ritz crackers

4 Tbsp real butter

Boil chicken until cooked thoroughly (can add salt, pepper or favorite spices). While chicken is cooking, combine sour cream and can of cream of chicken soup together and mix well. Place in the bottom of a small casserole dish. Cut chicken into small bite size pieces and place on top of cream mixture. Top with shredded cheese. Crush Ritz crackers and cover the dish then dot the top with butter.
Cook at 350 for 25-30 minutes

Easy Chicken Cacciatore

This is the meal that I will be preparing for my family tonight. Found this recipe online after doing some major searching.

1 whole fryer chicken (2.5-3 lbs) cut up
2 tbsp olive oil
2 (14.5 oz) cans Italian Style stewed tomatoes
1 (6 oz) can tomato paste
2 cups sliced mushrooms
1 cup sliced zucchini
1 tsp crushed basil
cooked pasta (I will be using penne rigate, however any pasta will do)

Brown chicken in oil for about 10 minutes, stirring occasionally, then drain. Add cans of stewed tomatoes, tomato paste, mushrooms, zucchini and basil. Salt and pepper to taste. Cover and let simmer for 25-30 minutes. Serve over pasta. If desired you can top with Wisconsin mozzarella cheese.

Total Price - Less than $10
Servings - about 6

Easy Mexican Chicken Casserole

This is a recipe that my mom gave me a while back, very good stuff.

1 whole chicken, boiled and removed from bone or if you are being lazy…a rotisserie chicken will work (also boned)

1 can evaporated milk

1 can cream of chicken soup

1 medium onion, chopped finely

1 small can of green chilies

1 bag tortilla chips

1 1/2 cups grated Wisconsin cheddar cheese



Cut chicken into pieces, place in bowl. Pour in milk, cream of chicken soup, green chilies and onion then mix. In 9x13 baking dish, layer tortilla chips and liquid mixture alternately with a layer of cheese, topping with layer of cheese.

Bake in 350 degree oven for 35-40 minutes or until mixture is thoroughly heated and cheese melted.

Easy Chicken Bake

1 package (6 oz) Stove Top Stuffing mix for chicken

1 1/2 lb boneless skinless chicken breasts cut into 1 inch pieces

1 can Cream of Chicken soup

1/3 cup Sour Cream

1 16oz package of frozen mixed vegetables, thawed and drained

Preheat oven to 400 degrees. Prepare stuffing as directed on package, set aside. Mix chicken, soup sour cream and vegetables in a 9x13 pan, top with stuffing. Bake for 30 minutes or until chicken is cooked.

Coke Chicken

Mandy introduced this to me when we first met. I have enjoyed it since.

5-6 boneless skinless chicken thighs

1 cup ketchup

1 can of Coke/Pepsi (can be substituted with diet as well)

1/4 to 1/2 onion

Mix together coke with ketchup, mix in onions and place chicken in sauce. Cover and cook on medium heat for 45 mins to 1 hour.

*sauce makes a good topping for mashed potatoes (between 6-8 medium to large potatoes cut into 1" squares and boiled until soft, mashed with butter and milk) or egg noodles.

Total Cost - Under $10*
Servings - 5 to 6



*This price does include partial amounts for potatoes for the mashed potatoes as well as partial amounts for the ketchup used. This also did include the price for the green beans used.

Swiss Chicken

This is a recipe that my sister Emily introduced me to, and has become a family favorite.

4-6 Boneless Skinless Chicken Breasts

1 Can of Cream of Chicken Soup

1 to 1 1/2 Cups grated Wisconsin Swiss cheese

1 1/2 to 2 cups of Pepperidge Farm Herb Stuffing (can substitute regular chicken stuffing but not quite as good)

1/4 cup melter butter or margarine

Grease a 9x13 inch pan. Place chicken breasts in pan, spread soup all over chicken and top with cheese. Mix stuffing with butter and cover chicken and cheese. Cover and bake 45-60 minutes at 350 degrees.