Chicken Taco Casserole

A quick hello from us at the Table! Missed you guys! I have been going through a lot of changes around here the last couple of months and am REALLY looking forward to everything settling down in the next couple of weeks! (more on that to come) I hope you are all enjoying your summer , and I am looking forward to sharing all our exciting new stuff! Until then, another easy meal for you guys to try. As always, let me know if you try it and what you thought!

Super Happy Cactus DudeYou will need:

½ lb boneless, skinless chicken breast

1 packet taco seasoning

Water

1 can corn, drained

1 can black beans, drained and rinsed

Shredded cheddar, about 8oz

Salsa (chunky works best), about 1 ½ cups

1 package corn muffin mix (and any ingredients listed on it) for this recipe I used 1 box Jiffy mix.

Medium sized casserole dish with lid

What you should do:

Cook chicken all the way through.

Add ¾ cup water and 1 packet of taco seasoning to chicken. While the seasoning is thickening, break up the chicken into small pieces using a wooden spoon.

Heat oven to 400 degrees.

Mix cornbread mix in a small bowl, set aside.

In Medium sized casserole dish, layer chicken in sauce across the bottom.

The next layer will be the black beans, then corn.

Layer cheese, then salsa.

Pour cornbread over the top, smooth with spatula.

Bake until cornbread is done all the way through. This will take about 35 minutes.

*Tip: if the cornbread starts to brown too much, put the lid from the casserole dish on top.*

Crockpot Chicken n’ Dumplin’s

No those are not type-os, that’s exactly how you should say Chicken n’ dumplin’s. With everybody sick off their rears still and the weather starting to turn all Fall on us (go figure) it seemed like Chicken n’ Dumplin’s was the way to go. Again this recipe is easy and perfect for those of us who have to work all day especially when we are sick.

What you will need:

Crockpot that holds at least 6 quarts

3 Medium (or 2 large) Boneless, skinless Chicken Breasts ( you can use on the bone, but you will need 1 additional breast, and prior to putting in the dumplings you will need to fish out any bone/cartilage/skin/fat chunks)

1/4 cup dried minced onion (which is about 1/2 fresh onion)

4 Tablespoons Paprika

3 Tablespoons Seasoned Salt

4 Tablespoons Dried Rosemary

2 cans Cream of Chicken Soup

1 Can Cream of Celery Soup (If you have people for whom this will be a deal-breaker ingredient, use 3 cans Cream of Chicken instead)

Water

4 small cans biscuits (the kind that often come with soda can style plastic rings around sets of 4)

Black Pepper (to taste)

To Begin: (start Crockpot the night before or in the morning of the day you plan to eat this for supper, either is fine. Just add 3 additional cups of water if you start this the night before)

Place in Crockpot Chicken and seasonings.

*Make sure to crush Rosemary*

Add all Cream of Soups

Fill each empty Cream of can with water twice (use spatula to get everything out of cans) and add to Crockpot.

Place lid on Crockpot and set to cook on low setting.

To Finish: (This part will take about 30 minutes to cook after it is all in the crockpot)

Use a slotted cooking spoon, remove Chicken Breasts and place them on cutting Bord.

Chicken will be fall apart tender and completely cooked at this time. Use two forks or a fork and a knife to make pieces of chicken very small (bite sized or smaller). Return chicken to Crockpot.

On a clean (and cool/room temp, so as not to start “cooking” the canned biscuits) cutting board open all 4 cans of biscuits.

Cut each biscuit in half.

Remove lid from Crockpot and add each 1/2 biscuit to pot, making sure each 1/2 is dunked at least once in broth.

*This part needs to be done very quickly. The biscuits will immediately start to swell and if you stir them too much they will just turn to mush, instead of fluffy dumplings. Use the slotted spoon from before to quickly drop them in one at a time while holding other dumplings out-of-the-way*

Replace lid. Turn setting to high. DO NOT stir for at least 10 minutes!

Now is when you get out plates/bowls/silverware and some raw carrots or some other veggie to go with this comfort dish.

After about 10 minutes, remove lid and, still not actually stirring, use slotted serving spoon to push dumplings down into crockpot (and break up ones that have fused into giant scary mass dumplings) and alow chicken pieces and broth to cover them.

* Make sure to get any stuck to sides off, they will burn if you leave them there.*

Replace lid and allow to finish cooking/thickening. This should take about 20 minutes.

*Dumplings are done when if you poke into one it looks like a pale cooked biscuit inside.*

Once Dumplings are done cut setting to warm (or off if you do not have a warm) and serve. Once everybody has gotten a serving, cut Crockpot off and allow to cool before placing leftovers in fridge.

Who here is psychic and knows that we are gonna be jazzing up these leftovers later in the week? Mmm Chicken Stew…

Anyway, enjoy both the soup and the dumplin’s and read this , when your  eyes aren’t watering, about why both of these recipes are great (but especially the soup) for sick folks.

Hope y’all stay well & we demolish the September Crud soon!