Saturday, March 15, 2014

Unexpected Blog Break & Recipe to Share!


I’ve not blogged all week and that was not my intentions. It has just been a week that has had a mind of its’ own. I know you’ve all had weeks like that. It was not in a bad way at all, just busy with life and family.

My sister in law, Debbie, surprised us with a visit. Her plans had changed and she was able to come and stay with us for a bit. I’ve shared about my SIL in the past. We are very close and are more like sisters than “sisters in law”. She is a true blessing in my life. So her change of plans was a wonderful surprise! We've had a fun week of visiting, catching up on life and planning a new project together. She likes to be a blessing where ever she goes and is ready to help out around the house. I’m enlisting her in my current bathroom organization project!

My son Isaac also had a birthday this week. Hard to believe my baby is 16 already. Where does the time go? He had friends over and my oldest son was able to join in the celebration time.
 
 


The weather here is looking more and more like spring every day. Two weeks ago we had snow, ice & cold and now the sun has been shining and the temps are warming up. It was time for me to break out the flip flops & capris!
 
 
 




Finally in all this busyness and extra people in the house I’ve had to modify my menu for a couple of nights. One recipe that I made last night was so good. 

Everyone said it was a keeper. I made 2 9x13 pans. So feel free to cut the recipe in half to meet your family’s needs if necessary.

I came up with this recipe by staring into freezer & fridge and examining what I had! Ha, ha! This was the end product:

 
Mexican Chicken & Potato Casserole
*Makes 2 9x13 pans
 



3lbs boneless, skinless chicken, cooked & chopped up
4 cups frozen corn
2 cups cooked beans (I had these in the freezer, a can of beans could also be used)
1 2# bag frozen hash brown potatoes (the little cubes)
2 cans Rotel tomatoes
1 cup salsa
2 cups sour cream
Salt, to taste
4 cups grated cheddar cheese, divided

In a large bowl combine chicken, corn, beans, hash browns, tomatoes, salsa, sour cream and half of the cheese. Divide mixture into 2 9x13 casserole dishes. Sprinkle remaining cheese on top. Bake at 350 for 30 to 45 minutes until all is hot & bubbly and cheese is melted. Serve with more sour cream & salsa on top and a veggie platter or salad.
 
 

Print:
http://www.thefamilyhomestead.com/Mexican%20Chicken%20Potato%20Casserole.pdf
 

1 comment:

  1. Yum! They do look good!

    I'm hoping my daughter in law and daughter will have that kind of relationship. :-)

    ReplyDelete

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