Beautiful Weekend

WOW! What a gorgeous weekend we are having. I can't help but to stay outdoors as much as possible. I set up my sewing machines outside on the screened porch and sewed yesterday. I am making burp cloths and trying to figure out my monogram machine:) I will let you know when I am up and running. Life has been crazy around here as we prepare for our sweet angel's arrival in two months, spring cleaning in the yard and in house, working and well working and learning on my new endeavour..MONOGRAMMING:) It is all so fun! Thought you would enjoy a recipe from Southern Living since I have been slack lately..sorry...

Crispy Chicken and Rice Casserole

Ingredients
1 cup uncooked long-grain rice
2 cups chopped cooked chicken
2 (10 1/2-ounce) cans cream of mushroom soup
1 (8-ounce) can sliced water chestnuts, drained
1 (3 1/2-ounce) can sliced mushrooms, drained
1 cup chopped celery
3/4 cup mayonnaise
1 small onion, chopped
1/2 cup sliced almonds
1 tablespoon lemon juice
1 teaspoon salt
1 cup crushed cornflakes cereal
Garnish: chopped fresh parsley

Preparation
Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal.
Bake at 350° for 30 minutes or until golden and bubbly. Garnish, if desired.
Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight. Bake, covered with aluminum foil, at 350° for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.

Comfort food

This is one of Matt and I's favorite dishes, Chicken Tamale Casserole! I mean this is a hit and you must try it. I am not sure where I found the recipe and I am so sad I can not remember, but it is a keeper. This dish can be made all year long, but we tend to eat it more often in the Fall and Winter months. We love Mexican food so if you do as well, I can promise you this will be in your recipe box and on the menu at least once a month. Enjoy! TGIF!

Ingredients:
1 c 4-cheese Mexican blend cheese, 1/3 c milk, 1 egg, 1 tsp. cumin, 1/8 tsp. red pepper, 1 can cream-style corn, 1 (8.5oz) box corn muffin mix, 1 can chopped green chilies, drained, 1 (10oz) can red enchilada sauce, 1 cups shredded chicken, ½ c sour cream.

Combine 1/4 c cheese and next 7 ingredients (through chilies) in a large bowl

Stirring until moist

Pour mixture into a 13x9 inch baking dish coated with spray.

Bake 15 minutes or until set. Pierce entire surface liberally with fork

Pour enchiladas sauce over top.

Top with chicken

Sprinkle with remaining 3/4 c cheese

Bake 15 minutes or until cheese melts. Let stand 5 minutes. Top with sour cream.

Chicken Tamale Casserole

1 c 4-cheese Mexican blend cheese
1/3 c milk
1 egg
1 tsp. cumin
1/8 tsp. red pepper
1 can cream-style corn
1 (8.5oz) box corn muffin mix
1 can chopped green chilies, drained
1 (10oz) can red enchilada sauce
1 cups shredded chicken
½ c sour cream

Preheat oven to 400 degrees.

Combine 1/4 c cheese and next 7 ingredients (through chilies) in a large bowl, stirring until moist. Pour mixture into a 13x9 inch baking dish coated with spray.

Bake 15 minutes or until set. Pierce entire surface liberally with fork, pour enchiladas sauce over top. Top with chicken; sprinkle with remaining 3/4 c cheese. Bake 15 minutes or until cheese melts. Let stand 5 minutes. Top with sour cream.