Here’s one I’ve always liked that’s really easy (and no tuna, no fish, no tomatoes and not Mexican!)…
Chicken Divan
Preheat oven to 350º
In a bowl, mix condensed cream of mushroom soup (you can substitute cream of chicken or cream of celery) with mayo or Miracle Whip. (Use as many cans of soup as you’ll need to cover all the chicken breasts you’ll be preparing, and add 1/4 - 1/3 cup of mayo for each can of soup, to taste)
Salt and pepper to taste
Steam broccoli until just slightly cooked (it should still be crunchy!)
Line the bottom of a glass baking dish with broccoli
Lay boneless, skinless chicken breasts on top of broccoli
Pour soup/mayo mixture over the chicken and broccoli to cover.
Bake uncovered for 30 - 40 minutes (until juices from the chicken run clear)
When done, sprinkle the top with seasoned Italian breadcrumbs and put under the broiler for a few minutes until the top is browned and crunchy.
Here’s one that Mr. Pug, the non-cook, even finds easy:
Country French chicken stew
In an oven-proof casserole dish, sear one cut-up chicken in a little butter over medium-high heat until it is browned all over but not cooked through. Remove chicken from skillet. Saute one thinly sliced onion in the same pan over low heat until it is quite soft and a little golden. While the onion is cooking, put one-half cup each of dry white wine and water into a bowl, and whisk into it a big tablespoon of Dijon mustard. Spoon any excess fat out of the pan and put the chicken back in. Add the wine mixture and couple of big pinches of salt. Put the pan into a 375 degree oven and roast for 40 minutes, basting occasionally. You may thicken the pan juices, if you wish, with a little flour and water. If you have access to fresh tarragon, this is the type of dish it was designed to season. Serve with white Burgundy or a fruity chardonnay and lots of crusty bread and a salad.
Here’s an easy casserole for breakfast or anytime, actually. I’ve only fixed it with crabmeat, but I think it would work just as well with ham or even sausage.
It makes a 13x9 pan, which is a lot, but it keeps well.
Combine in a big bowl:
8 beaten eggs
2 cups half and half
1 sweet red pepper (chopped)
8 oz. crabmeat, chopped (the imitation stuff is fine)
1 cup soft bread crumbs (I used cracker crumbs and it was okay, if a bit stiff)
4 oz shredded Swiss cheese
4 oz shredded cheddar cheese
1/2 cup chopped green onions (or regular onions)
salt and pepper
Transfer to greased 13x9 pan or baking dish and bake, uncovered, at 350 for 30-35 minutes or until a knife inserted in the center comes out clean.
Let it sit for about ten minutes before cutting into it.
I must be old-fashioned; I like a lot of this stuff!
A couple of dishes I still make are made with Campbell’s Soup, though I didn’t get the recipes from them…
Sausage Casserole (Brown a pound of sausage, combine with 2 C cooked rice and Vegetable Beef Soup/water and bake in a casserole dish at 375 for 30 minutes) and Hobos (Brown 4 thick hamburger patties, place in a casserole, put onion slices, then potato slices, then Cream of Mushroom Soup on top, cover and bake at 400 for an hour).
Both are cheap, filling, and dang it, downright tasty (especially the hobos).
Holy flurking crap! This is the most bizarre posting thing that has EVER happened…I was going to post about those two dishes in the thread about old recipes that have gone by the wayside., but it shows up here, and I’m pretty sure I hadn’t even opened this thread. WTF???
2 cups sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
1/2 teaspoon celery salt
1 teaspoon poultry seasoning
2 teaspoons paprika
1 clove garlic, pressed
2 teaspoons pepper
3 whole chicken breasts, split and skinned
3/4 cup bread crumbs
1/4 cup butter
*Combine sour cream, lemon juice, Worcestershire sauce, celery salt, poultry seasoning, paprika, garlic and pepper until well mixed.
*Add chicken pieces and coat thoroughly.
*Allow to marinate in the sour cream mixture, covered, overnight, in the refrigerator.
*Remove pieces of chicken from the sauce and roll in the crumbs.
*Arrange in a large, greased, baking dish and dot with butter.
*Bake uncovered at 350F for 45 minutes, or until done.
*Serves 6.
You want easy comfort food, nothing beats Shepherd’s pie.
Start by sauteing a small onion in olive oil, then brown about a pound of ground beef. When brown, sprinking in about a tablespoon of flour and mix into a gravy, put the whole thing in a baking dish, cover with mashed potatoes (I prefer fresh, but instant is easier), then top off with slices of american cheese.
Bake until the cheese is melted to your taste. I prefer it a bit on the brown side.
1 pound sirloin, cut in 1/2" or so chunks
1 jar Heinz Savory Beef Gravy
2 T Soy Sauce
1/2 Green Onions sliced
1 Green Bell Pepper, julienned
1 Red Bell Pepper, julienned
1 T or so butter
Melt butter in the skillet, and brown sirloin. Brown it good - it will taste better this way. Add the gravy, and soy sauce, and simmer covered till meet is tender. Add the vegetables, and simmer an additional 10 or so minutes. Serve over rice.
It’s just plain old comfort food, and Mr2U wants it at least once a week.
I just want to point out that this thread is about two years old. It is possible (even likely) that a number of the previous posters are no longer members of the Message Boards, so “discussion” is probably pointless. In fact, the person asking for recipes who started this thread isn’t with us any longer.
This is one reason we aren’t thrilled with resurrecting old threads.
To be fair, I forgot the thread existed (if I ever noticed it the first time around), but I’m seeing all kinds of recipes I want to try. I’m glad it got bumped back up, so I could get some use from it.
Another way to do a quick pot pie…and loaded with fat (err…comfort) is to:
take a frozen pie crust
fill with frozen veggies or canned
and frozen chicken or turkey tenders
Add 2 eggs and a cup of half/half mixed together
tons of nutmeg
bit of garlic powder
You & me both , Lou ! I have now saved this thread to my favorites list , and will pluck me out a recipe when I want something new & easy ! Thanks y’all !!
Easy Chili(this recipe isn’t a classic chili but it’s simple, fast, and relatively cheap)
1-1/2 pounds hamburger
chopped onion
Campbell’s Tomato Soup-two large or five small cans,(don’t add the water)
Kidney beans-two cans
Chili powder( or other seasonings as you like them)
Brown hamburger with as much chopped onion as you like. Stir in the soup and the beans. Don’t bother draining the beans. Simmer at low temperature until soup isn’t brightly colored any longer, and all ingredients are hot. Add chili powder(or other seasonings) to taste, and simmer a little longer until flavors are blended.
1 large can chicken (or cubed cooked chicken)
1 can cream of mushroom soup
1 can mushrooms
1 box frozen peas and carrots
½ lb Velveeta
½ soup can milk
cooked noodles (about a 12 oz bag)
Put all ingredients into a large skillet. Simmer, stirring often, until peas and carrots are done and cheese is melted. Add the noodles and mix together.
