Green Chile Chicken Casserole

This recipe for Green Chile Chicken Casserole from Kim looks like a new family favorite!

“Mash-Ups” have been popular recently. It is when you take two different dishes and combine them into one, for example, a brownie + cookie = “brookie”.  I’m calling this Green Chile Chicken Casserole a mash-up of sorts. I was in the mood for some comfort food, and could not decide between Chicken Casserole and Cream Cheese Chicken Enchiladas. I decided a would kind of smoosh (technical cooking term) the two together!

Green Chile Chicken Casserole EAH

The end result was quite tasty and the comfort food I was looking for. My version isn’t spicy, so it’s great for the kids too, however, you could certainly bump up the heat if desired. Rotisserie chicken is great for dish, because the chicken is already seasoned and flavorful. Also, the slow cooker can be used to cook your chicken during the day, then it’s ready to use at dinner.

Green Chile Chicken Casserole

Green Chile Chicken Casserole
A little twist on the classic chicken casserole. Green chiles, sour cream and buttery crackers make this the ultimate comfort food!
  • 2 lbs. (6 cups) chicken, cooked, shredded & seasoned if not using Rotisserie chicken*
  • 1 can cream of chicken soup (or homemade equivalent)
  • 1 can green chiles (add more for stonger green chile flavor)
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 sleeve Ritz (or equivalent) crackers, crushed
  • ½-1 cup Mexican blend cheese (optional)
  • ¼ cup melted butter
  • *I used salt, pepper, and just a sprinkle of cumin and chili powder
  1. Preheat oven to 350 degrees F. Spray a 9 x 13 casserole dish lightly with cooking spray.
  2. Add chicken to the casserole dish in an even layer.
  3. In a mixing bowl, combine the cream of chicken, green chiles, chicken broth and sour cream.
  4. Pour mixture over chicken.
  5. Top with cheese if desired.
  6. Sprinkle crushed crackers evenly over casserole.
  7. Pour melted butter over the crackers.
  8. Bake, uncovered, for 30 minutes.

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and an embarrassing number of desserts!

4 Ways to Make Chicken and Dumplings

The all-time, most popular recipe on Eat at Home is for Chicken and Dumplings.  It doesn’t matter what time of year, people want to make this classic dish.

Chicken and Dumplings is a little like chili, in that there are a gazillion ways to make it.  Some like it with veggies added.  Some keep it simple.  Some folks prefer drop dumplings, others like them rolled.

I like it all those ways.  They all have their places in the recipe box.

Here are four ways you can make them.

The bowl above is the classic, homemade chicken and dumplings.  They are really very easy to make and so, so good.  I think these are the best of the bunch.  Probably the best chicken and dumpling recipe you’ll ever try.  They’ve been featured on Tasty Kitchen Blog.  As of this writing, they’ve been pinned on Pinterest over 49,000 times.

If you haven’t tried them yet, you really must.  Cook them for people you love and they will hug you and kiss you and love you forever.

The blue bowl above is Chicken and Drop Dumpling Stew.  A hot bowl of this on a cold evening is a perfect winter supper.  Easier to make than the rolled dumplings, this dough is stirred together and dropped into boiling broth.  Carrots, onions and celery add to the hearty flavor.

You know I love slow cooking, so next up are two recipes for the crockpot.  First is Chicken and Dumplings in the Slow Cooker.  This recipe uses flour tortillas for the dumplings.  Super simple and good too.  Not only that, but the chicken cooks in the slow cooker, so you don’t even need to have cooked chicken on hand.

Another slow cooker version of Chicken and Dumplings.  This one uses frozen gnocchi.  The seasonings are different than the other versions.  Garlic and Italian seasoning change things up a bit.  I’ve made this recipe on the stove top when I failed to plan ahead and it worked perfectly.

So there you go.  Four ways to make the best comfort food in the world.  Try them all!


Chicken Shepherd’s Pie

I’m always amazed at the infinite possibilities for chicken, potatoes and carrots to be combined in a recipe.  This variation is worthy of being repeated often.

If you have cooked chicken stashed away in your freezer, you’re only minutes away from having this dish oven-ready.  (See this post for tips on cooking and freezing chicken.)  Using left-over or instant mashed potatoes speeds things up even more.

My boys loved this recipe and feasted on several helpings each.  Here’s what you’ll need to make it for your family: [Read more…]

Chicken and Drop Dumpling Stew (and Free Thanksgiving Menu eBook!)

(There’s a free Thanksgiving Menu eBook to download at the end of this post, but first I’ve got a delicious dinner recipe for you.)

I love a good bowl of comfort food.  Don’t you?  This is adapted from a recipe in an Amish cookbook I have.  The rich broth is full of chicken, carrots, celery and easy drop dumplings.  This is the first time I’ve made drop dumplings.  I usually roll and cut them.   We enjoyed this version.  I’ll be making it again.

Here’s what you’ll need: [Read more…]

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