Thursday, September 10, 2020

Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole

Posted by Thursday, September 10, 2020

Looking for a quick dinner idea? Cheesy chicken and rice is the perfect casserole for the busy family during the week.  I love these simple ingredients! Comfort food at its finest for everyone in the family. 

chasing saturdays, cheesy chicken and rice casserole, easy dinner, easy meal




How are you adjusting to the kids being back in school? Have you found your new normal?  

Are you smarter than a fifth grader? How many peanut butter and jelly sandwiches have you made so far? My pantry seems to run of out snacks before mid-week.

Coming home from work, nothing is better than preparing an easy meal, from start to finish for the family.  If you are lucky, you might have some leftovers. 

chasing saturdays, cheesy chicken and rice casserole, easy dinner, easy meal



I love this casserole, and it makes plenty of leftovers. Kids are taking more meals to school now, so I need all the help I can get! 




How to make Cheesy Chicken and Rice Casserole


Cheesy Chicken and Rice Casserole

RECIPE
Print Recipe Here
3 cups cooked chicken breasts
3 cups cooked rice
1 tsp minced garlic
4 tablespoons butter
1/2 tsp garlic salt
1/2 tsp Salt
1/2 tsp pepper
1/4 cup flour
2 cups chicken stock
4 cups grated cheese/divided


Preheat oven to 350 degrees

Lightly grease 9 x 13 casserole dish with spray

In a large pan, melt butter and stir in minced garlic.  Cook over medium heat for 30 seconds.  Add flour, garlic salt, pepper, garlic powder, and whisk to combine.  Add in chicken stock and whisk until sauce boils and thickens. 

Add shredded cheese and stir until melted.  

Add cooked rice and cooked shredded chicken breast.

Pour into 9x13 pan and top with additional cheese and bake for 20 minutes.


Have you Tried this Recipe? Tag me Today!
              Mention @chasing.saturdays and tag #chasingsaturdays!



chasing saturdays, cheesy chicken and rice casserole, easy dinner, easy meal



Tips on making Cheesy Chicken and Rice Casserole

  • I loved using Marble Jack shredded cheese, but use your favorite
  • Add your favorite vegetables, like peas or brocolli.
  • Use a rotisseri chicken and shred, this will cut down cooking and prepping time.

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers, but all thoughts and opinions are my own. 








 
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Crystal Kellner
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Wednesday, September 09, 2020

Crock Pot Cowboy Hamburger Soup

Crock Pot Cowboy Hamburger Soup

Posted by Wednesday, September 09, 2020
Crock Pot Cowboy Hamburger Soup is a hearty dish.  There will be plenty of leftovers for your family.  I love that the ingredients in this soup came from our garden and the beef came from a local farmer. 




We planted a big garden this spring.  We have spent a lot of weekends canning green beans, tomato juice, stewed tomatoes, sweet corn. It was a lot of work, but worth it in the end.  We have a lot of canned goods to enjoy this winter.  I love adding tomato juice and stewed tomatoes.  

Chasing Saturday Soups:






Crock Pot Cowboy Hamburger Soup PRINT RECIPE

Ingredients For Crock Pot Cowboy Hamburger Soup

2 lbs ground beef

6 potatoes

2 cups frozen sweet corn

1 quart tomato juice

1 quart stewed tomatoes

1 quart green beans

2 cans chili beans

Salt and pepper

4 tablespoons sugar

How to Make Crock Pot Cowboy Hamburger Soup

Brown and drain the ground beef

Peel potatoes and cut into cubes 

Spray crock pot with cooking spray

Add beef and potatoes in the crock pot

Add corn, green beans, tomato juice, stewed tomatoes, chili beans, salt and pepper.  

Add 2- 4 tsp sugar for taste











This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers, but all thoughts and opinions are my own. 
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Crystal Kellner
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Thursday, April 09, 2020

Ham Loaf

Ham Loaf

Posted by Thursday, April 09, 2020

Family recipes are most treasured.  They involve a tattered recipe card and many memories.  My grandma would make Ham Loaf for many family gatherings. Celebrating Easter and Christmas as a family, sometimes there is leftover ham.  This is a perfect pork recipe for leftover ham.


Ham Loaf, Pork, Easter, Christmas, Chasing Saturdays, Recipe

Farming is a very essential industry, especially this time of the year.  I am sure you have seen farmers working in the field in the past week.  They are anxiously preparing the soil, discing, applying anhydrous ammonia, getting ready to plant.  This year will be business as usual for farmers, they will go to work every day and make sure this year's crop is planted on time.  Farmers faced many hardships last year, with a very wet spring.  They hope for drier conditions, and a larger window of opportunity to plant.  

 Since my kids are now home for the remaining of the school year, they are spending more time on the farm with their grandfather.  Today they  ran outside extra early to meet one of the guys my husband use to work with at the fertilizer plant. He was delivering tanks to a field right behind our house. It had been a few years since Charlie had seen my kids, and he said they had really grown! My daughter and son have spent time learning how to operate the tractor, and discing and helping when needed.

Ham Loaf, Pork, Easter, Christmas, Chasing Saturdays, Recipe


Not only are traditional farmers very busy, but so are pork producers.  Pork production is Indiana's top third commodity. There are more than 3,000 pork farmers in Indiana, and produces over 4 million hogs a year.  Pork producers are focused to raise safe and nutritious pork the grocery store shelves.  I will confess my favorite cut of pork is bacon.   Our family can consume a pound of bacon so fast on Saturday mornings!  As a 4-H family that raises show hogs, we care for our pigs, spoil them, and even feed them special treats like marshmallows or jelly beans!

Ham Loaf, Pork, Easter, Christmas, Chasing Saturdays, Recipe


The sauce bakes into the ham loaf, and there was plenty of sauce left over in the pan.  You can use a loaf pan, or a larger pan, and just form the pork into a loaf form.  


Ham Loaf, Pork, Easter, Christmas, Chasing Saturdays, Recipe


I love seeing recipes with my grandmothers handwriting.  I asked mom to send me a picture of the recipe.  To me, it looks well used, old, and I am now curious who Martha McMahon is.  I don't think grandma missed cooking many meals for her husband and son who worked on the farm every day for lunch.  Grandma Patty only had her recipe box to turn to for recipe ideas, now we have so many more resources to discover new recipes.




Ham Loaf, Pork, Easter, Christmas, Chasing Saturdays, Recipe


If you have leftover ham, the best way to grind it, is to grind it up in a food processor.  Our family is used to preparing large meatloaf's, so I made this ham loaf bigger for our family of five. You can adjust as needed for your family.  We always make sure to have left overs.



Ham Loaf, Pork, Easter, Christmas, Chasing Saturdays, Recipe
www.chasing-saturdays.com

PRINTABLE RECIPE

HAM LOAF Ingredients For Ham Loaf

½ lb. ground pork
1 lb ground ham
½ cup milk
1 ½ cups Corn Flakes
SAUCE
¾ cup brown sugar
½ tsp dry mustard
½ cup Cider Vinegar
¼ cup Water

How to Make Ham Loaf


  1.  Mix ground pork, ground ham, milk and corn flakes and form into a loaf.
  2. Place loaf in a casserole dish or loaf pan, leaving room for the sauce
  3. Mix the ingredients for the sauce in a pan over medium heat. 
  4. Heat on stove until mixture thickens and sugar completely dissolves.
  5. Pour mixture over ham loaf and bake at 350 for one hour.
  6. Internal temperature should read 160 degrees.




Chasing Saturday Pork recipes we love:
Instant Pot Bacon Ranch Potatoes
Crock Pot Pork Carnitas
Crock Pot Pulled Pork
Crock Pot Cowboy Casserole
Grilled Pork Chops
Fried Pork Chops
Crock Pot Shoups Pork BBQ Sliders
Pressure Cooker BBQ Pork Ribs
Cheesy Ham Hashbrown Casserole


Ham Loaf, Pork, Easter, Christmas, Chasing Saturdays, Recipe





This post is sponsored by Indiana Pork but all thoughts and opinions are my own.


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Crystal Kellner
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Monday, September 02, 2019

Cheesy Potatoes

Cheesy Potatoes

Posted by Monday, September 02, 2019
One of the best side dishes mom made us was Cheesy Potatoes.  It goes well with many meals, Fish, Pork Chops, and Steak.  The homemade cheese sauce is what makes this recipe.  Take this to your next picnic or potluck, it will be a huge hit! 


My daughter calls the cheesy potatoes "the bomb"  but I wasn't sure how to incorporate it into the title. She is the biggest fan of anything with cheese.  


The potatoes used for this recipe came out of our garden.  I don't remember planting potatoes growing up, but my husband takes great pride in his garden, especially the 100 plus potato plants he planted this spring. Fresh potatoes are the best, they are white and crisp.  


Potato plants grow best in hills.  This ensures plenty of room for potatoes to produce.  You could have 6-10 potatoes per plant.  Potatoes will keep for a few months if your store in a dry, cool place. 



Cheesy potatoes are the most requested side from our friends and family.  Your family will love it too!
CHEESY POTATOES
INGREDIENTS FOR CHEESY POTATOES
7 - 10 medium potatoes, peeled and diced
1 stick of butter
¼ cup of flour
½ -1 cup milk
¼ block of Velveeta
1 tsp salt and pepper
HOW TO MAKE CHEESY POTATOES
1. Fill stockpot halfway with water, and start to boil water
2. Peel and dice potatoes
3. Add potatoes to boiling water, cook firm
4. Drain potatoes in a strainer
5. Put pot on medium-low, add ½ stick of butter, and whisk to melt.
6. Add ⅛ cup of flour and continue to whisk, turn low if needed
7. Add ¼ - ½ cup of milk, whisking continuously, add more flour to thicken.
8. Cut Velveeta cheese into squares and add to the pot, whisking continuously. 
9. Add the drained potatoes to the pot, stir and season with salt and pepper.



TIPS ON CHEESY POTATOES

Dice the potatoes to a consistent size so they cook the same 
Add shredded cheddar cheese for a cheesier texture



This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.



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Crystal Kellner
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Sunday, September 01, 2019

Edith's Breakfast Casserole

Edith's Breakfast Casserole

Posted by Sunday, September 01, 2019
I love an easy breakfast idea that comes together quickly!  Edith's Breakfast Casserole is simple, and with a few ingredients, you will have breakfast prepared for the next morning.  




Edith's Breakfast Casserole is a family recipe passed on a few generations.  Edith is my Grandmother Patty's sister in law.  My mom said they use to go to Edith's house for Thanksgiving when they were growing up.
It is nice to have family recipes. First of all, I love to see how they cooked for their families.  It is very similar to what we do.  Second, I love keeping things in the family and sharing it with my kids. 




Everything is prepared the night before and sets up nicely in the refrigerator.  You should have all ingredients on hand, this is a very easy recipe.  I always make sure I have eggs on hand.  It only takes one time of running out of eggs, and you don't want that to happen again.

I was curious when I saw the recipe requested dry mustard.  Dry mustard brings more flavor to the recipe.  Dry mustard is also great in soups and sauces.  I encourage you to try it!

EDITH’S BREAKFAST CASSEROLE
PRINT RECIPE HERE
INGREDIENTS FOR BREAKFAST CASSEROLE
1 pound ground pork sausage, cooked
6 eggs
2 cups milk
4 oz sliced mushrooms
6 pieces of sliced bread, torn in pieces
1 tsp dry mustard
1 ½ c shredded cheese
1 tsp salt
DIRECTIONS FOR BREAKFAST CASSEROLE
1. Brown pork sausage and drain, and let cool

2. Beat eggs and milk together

3. Add salt and dry mustard and beat again

4. Add torn bread pieces and stir until softened.

5. Stir in cheese, mushrooms and sausage. 

6. Pour into 9x13 greased baking dish.

7. Refrigerate overnight

8. Next day, bake at 350 for 40-45 minutes

TIPS FOR BREAKFAST CASSEROLE

Add shredded cheese on top of the casserole at the end of the cooking time
Let stand for a few minutes before cutting








This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.



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Crystal Kellner
4 Comments
Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

Posted by Sunday, September 01, 2019
I love using the Instant Pot for easy soup recipes. We can make our favorite soups faster and works great with our busy schedules.  Instant Pot Lasagna Soup takes one of our favorite meals, and turns it into a soup everyone enjoys!


The kids and husband loved this recipe.  It is faster than baking lasagna and having the same great flavors. 


I used bow tie pasta for this recipe.  It would be awesome to find the small lasagna noodles for this soup, but cue the song, "Just a small-town girl".  I couldn't find them anywhere.  I have also read not to use the large lasagna noodles and break them up, they turn out too mushy.



Load up whatever type of cheese you want!  I love mozzarella cheese with Italian dishes.  Keep the lid on for a few minutes after you add the cheese, it will melt quickly.  Then serve immediately.



This is great that this soup only takes four minutes in the Instant Pot, and you can brown the hamburger on saute mode on the Instant Pot.  Don't dirty more pans than you have to! 


INSTANT POT LASAGNA SOUP
PRINT RECIPE HERE

INGREDIENTS for INSTANT POT LASAGNA SOUP
1 pound ground beef
1 small onion diced
2 cloves minced garlic
1 jar prego spaghetti sauce
3 cups water
4 cups dry noodles
1 cup shredded mozzarella
1 ½ cups cottage cheese
½ tsp salt
½ tsp pepper
DIRECTIONS FOR INSTANT POT LASAGNA SOUP


1. Use saute function on Instant Pot, add ground beef, onion, garlic, and salt & pepper.
2. When the meat is fully cooked, add your favorite spaghetti sauce.
3. Add your noodles on top of the meat and sauce.  Do not stir.
4. Add water. Do not mix.  Make sure all of the noodles are under the water.
5. Seal Instant Pot Lid.  Set timer to 4 minutes on high pressure. 
6. When 4 minutes are up, quick release Instant Pot and remove the lid.
7. Stir in cottage cheese.
8. Top with mozzarella cheese
9. Place lid on to keep heat in to melt the cheese
10. Serve immediately. 




This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

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Crystal Kellner
6 Comments
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