Comfort food- simple and fast

During the winter months, we eat alot of casseroles, soups, and crockpot dishes(that may be soups).  Comfort food at its best.  This recipe I discovered in a Taste of Home magazine a few years ago.  I added some twists to it and came up with this dish.  It is a hit with the family.  I sometimes substitute ham for the chicken.  It is often the dish I take to friends that have just a new baby or suffered a loss.  Comfort food, at its simplest and finest.  Enjoy!

Chicken Cheddar Shells


2 C cooked and diced chicken
1 10 oz can cream of chicken soup
1 C skim milk
1 Tbsp prepared mustard
1 Tbsp dried minced onions
2 ½ C shredded cheddar cheese, divided
8 oz uncooked shell pasta

Cook the pasta according to the package directions. Grease a 9x13 baking dish with non-stick cooking spray. In a large bowl, combine the chicken, soup, milk, mustard, onion, and 2 C of cheese. Mix well. Add the cooked and drained pasta. Transfer to the greased baking dish. Top with the remaining ½ C of cheese. Bake at 350° for 25 minutes.

More Cheese Please, and add some soup to it :)

With the weather cooling down and fall showing up, it is the air, it is begining to be soup weather.  This is one of our favorites on a cold day.  It reheats really well the next day for lunch at work.

Cheesy Chicken and Potato Soup


1 small onion, chopped
2 stalks celery, chopped
1 ½ c. milk
2 Tbsp margarine
salt and pepper to taste
2 boneless skinless chicken breast, cubed
2 c. Cheddar cheese, shredded
2-3 potatoes, peeled and diced
1 can cheddar cheese soup
1 can cream of chicken soup
6-8 c. water
3 chicken boullion cubes

Sauté onion in margarine in soup pot. Add chicken and cook for 5 minutes. Add celery and potatoes, add water and boullion cubesto cover. Cook until potatoes are tender (15-20 minutes). Add soup, milk, and seasonings. Cook until heated through. Add cheese. Cook until cheese is melted.

Cheesy Goodness Abounds!

I should post a health warning with this recipe.  It is in no way, shape or form low-fat.  Not at all.  On the other hand, it is yummy and picky eater approved!  My husband brings home all sort of Taste of Home magazines for me.  I love it!  This is one that I found in one of them last year and it is worthy of sharing.

Cheese Enchiladas

1 15 oz can tomato sauce
2/3 C water
1 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp cumin
8 flour tortillas
3 1/4 C. shredded mexican blend chese
1 medium onion, very finely chopped (or 2 Tbsp dried minced onion, reconstituted)
1/2 C sour cream
1/4 tsp salt
1/4 tsp pepper
1/8 C minced parsley (the dry stuff works as well as the fresh)

In a large sauce pan, combine the first 6 ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered for 4-5 minutes or until thickened, stirring occasionally.  Spoon 2 Tbsp sauce over each tortilla.

In a large bowl combine 3 cups of the cheese, onions, sour cream, parsley, salt, and pepper.  Place 1/3 cup down the center of each tortilla.  Roll up and place seam side down in to a greased 13 in x 9 in. baking dish.  Pour remaining sauce over top.

Bake, uncovered, at 350 degrees for 20 minutes.  Sprinkle with the remaining cheese.  Bake 5 minutes longer or until cheese is melted.  Viola!