Here you’ll find the recipes we will use for our meals for Room at the Inn

Sunday, February 21st Chicken Pot Pie Casserole

Prep Time 15 minutes. Cook Time 45 minutes.

INGREDIENTS
3 Chicken Breasts cooked and diced
12 oz. Frozen Peas and Carrots
2 cup Frozen Diced Potatoes like Hash Browns
1/2 Onion diced
2 can Cream of Chicken Condensed Soup
1 cup chicken broth
1/2 tsp Poultry Seasoning
1 teaspoon Pepper
2 cans Refrigerated Crescent Rolls

INSTRUCTIONS
Preheat oven to 350.
Grease a 9-11×13″ baking dish.
Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don’t worry if sides do not go all the way up.
Bake for 20 minutes or until crust is light brown.
Allow to cool.
In a large skillet, combine chicken, diced onion, broth, potatoes and peas and carrots, cream of chicken soup, poultry seasoning and pepper.
Stir and cook over medium heat until ingredients are warm (5-10 minutes). thick, slowly add a little more water until desired consistency is reached.
Pour chicken mixture over baked crust and spread evenly. Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
Bake for 25 minutes or until top is golden brown.
Allow it to set for a few minutes – cut and serve.

Monday, February 22nd we will make sandwiches at the church from 2:30-4:30 PM

Tuesday, February 23rd we will need 7 breakfast casseroles in 9×13 pans. Use your favorite recipe

Wednesday, February 24th Farmhouse Ham, Swiss and Ranch Party Sliders

Prep Time: 15 minutes. Cook Time: 15 minutes.

INGREDIENTS
12 sweet Hawaiian dinner rolls
1/4 cup ranch dressing
6 to 8 ounces sliced ham
12 slices Swiss cheese
6 tablespoons butter melted
1/2 cup brown sugar
1 1/2 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon Poppy seeds

INSTRUCTIONS
Preheat oven to 375 degrees F. Line a 9 x 13 pan with aluminum foil and spray with non-stick cooking spray.
Spread ranch over the bottom of rolls, layer with half of sliced ham and half of cheese. Repeat ham and cheese layer and put top back on rolls.
Mix all other ingredients together; brush this mixture on top of rolls.
Bake for 15 minutes.

Thursday, February 25th Chicken Noodle Casserole

Prep Time: 10 mins. Cook Time: 40 mins.
This cheesy chicken noodle casserole is made with a creamy mushroom sauce, chicken, cheese, and broccoli.
Make it up to 2 days ahead of time!

INGREDIENTS
3 cups dry Rotini
1 large boneless skinless chicken breasts, cut
into cubes
1/2 teaspoon Italian Seasoning
1/3 teaspoon Garlic Salt
1/4 teaspoon Pepper
1-2 tablespoons olive oil
10.5 oz. cream of mushroom soup, (cream of
chicken works well too)
8 oz. sour cream, equal to one cup
1/2 cup milk, any kind
2 cups broccoli florets
2 cups sharp cheddar cheese, shredded
1 cup regular cheddar, shredded
½ cup French’s crispy fried onions

INSTRUCTIONS
Preheat oven to 375 degrees.
Boil the Rotini and cook for 1 minute less than al dente, refer to package for cooking time. Prepare the rest of the casserole as the pasta cooks.
Season the cubed chicken with 1/2 tsp Italian seasoning, 1/3 tsp garlic salt, and 1/4 tsp pepper.
Heat 1 Tablespoon olive oil in a skillet over medium-high heat. Add the chicken and sear, tossing occasionally, for 4 minutes.
Add the broccoli, (you may need to drizzle on some additional olive oil.) Cook for an additional 3-5 minutes.
Remove from heat.
In a small bowl, combine the cream of mushroom soup, milk, 2 cups sharp cheddar cheese, and sour cream. Add the cooked chicken and broccoli.
Drain the pasta and combine it with the casserole ingredients.
Lightly grease a 9 x 13 inch casserole dish and add the casserole filling. Top with 1 cup regular cheddar cheese.
Cover and bake for 20 minutes.
Remove the cover. Top with crispy fried onions and bake for an additional 8 minutes.

NOTES
I have used egg noodles for this recipe as well, but they are thinner and don’t hold up quite as well as Rotini.
I like to use Cabot sharp white cheddar cheese in this casserole but you can use any kind of cheddar; it doesn’t have to be sharp.

Friday, February 26th we will serve purchased chicken dinners