Chicken, Recipes, Weekly Spread

The Weekly Spread # 4 – Goopy Chicken

I received a lot of interest from last week’s menu plan, which included one of our family favorites, Goopy Chicken. One of my son’s gave it this name because it’s, well, goopy, and it’s much easier to say, “We are having goopy chicken tonight” than saying “We are having chicken with soup, celery and onion”.

After we ate this meal, I realized I forgot to take a photo for the blog. Thankfully there were leftovers.  This image is staged, but my husband happily gobbled it up. I’m not a food photographer, so this really isn’t the best picture. The dish, however, is right up there with my list of comfort food favorites.

If you give this a try, I would love to hear your thoughts!

The Weekly Spread # 4 – Goopy Chicken

Yield: 3-4

The Weekly Spread # 4 – Goopy Chicken

Ingredients

  • 6-8 boneless, skinless chicken thighs*
  • 2 cups chopped celery
  • 1/2 of a yellow onion, sliced
  • 2 cans Cream of Chicken Soup
  • 1-1/2 cup Minute Rice
  • *We have used chicken breasts in this dish and it turns out great.

Instructions

  1. Lay the chicken in a 9x13 baking dish
  2. Scoop the soup out of the pan and spread it over the chicken
  3. Top with chopped celery and sliced onion
  4. Cover with foil
  5. Bake at 350 degrees for one hour
  6. Serve over hot rice with a roll on the side.
http://barbieswihart.com/2018/02/weekly-spread-4-goopy-chicken.html

 

Chili, Recipes

The Weekly Spread #2 – Beef & Bean Chili

We had a busy weekend and my daughter and I haven’t quite gotten to our meal planning for the week.  I will be recapping a few recipes we tried last week and sharing our Beef & Bean Chili recipe.

Last week we tried two new recipes, Old School Chicken Rice Casserole and Crockpot Beef Tips in Mushroom Sauce.  I have to say we loved them both.

The Chicken was so good and typical comfort food. We’ve tried something very similar, except instead of rice it’s made with stuffing, but this was just as good and there were no leftovers.  We will definitely try it again.

The beef tips cooked all day in the crockpot, about 8 hours and the meat was nearly falling apart by dinner time. We served it with egg noodles and broccoli and it was yummy.

A dish we have in our home often is Beef & Bean Chili. This is a carryover recipe from my husband before we were married.  We like to make it early on a Friday night when my kids have youth, or another night that we are coming and going.  We serve this chili over steamed rice, normally with cornbread.  You could eat it by itself, but it is yummy with the rice mixed in.  Here’s the recipe:

Beef & Bean Chili

Yield: 6-8

Beef & Bean Chili

Ingredients

  • 1lb lean ground beef or turkey
  • 1 small onion (chopped)
  • 1 can chili beans (undrained)
  • 1 can red kidney beans (drained and rinsed)
  • 1 can tomato sauce
  • 1 can petite diced tomatos
  • 3 Tbsp. Chili Powder (adjust heat to your liking)
  • 2 Cups rice (we use Minute Rice)

Instructions

  1. Cook hamburger together with onion over medium heat
  2. Drain hamburger mixture and add to a pot
  3. Add beans, tomato sauce and diced tomatos
  4. Add in Chili Power
  5. Bring to a boil and then simmer for 30-45 mins. (stirring occasionally)
  6. When ready to eat, cook rice.
  7. Serve and enjoy!
http://barbieswihart.com/2018/02/weekly-spread-2-beef-bean-chili.html

So far this week we’ve had Crockpot Shredded beef for soft tacos and marinated pork loin with baby read potatoes and green beans.  The only day we do have planned is Friday night pizza night.

I hope you enjoy the recipe.  I would love to hear your feedback if you try it out.