Weekly Grocery Haul

  • Poppy Seed Ritz Cracker Chicken
  • Mexican Lasagna
  • Cornbread Casserole (Side Dish)

Poppy Seed Ritz Cracker Chicken

  • 1 lb of Chicken Breasts (cooked and diced)
  • 8oz Sour Cream
  • 1 can of Cream of Chicken Soup
  • 1 cup of shredded Parmesan Cheese
  • 2 Tablespoons of Poppy Seeds
  • 1 sleeve of Ritz Crackers
  • 1/2 stick of Melted Butter

Preheat oven to 350 degrees. The chicken needs to be cooked throughly and diced up before making this dish. (I usually cook the chicken breasts with fajita seasoning at 350 for 35 minutes) In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, parmesan cheese and poppy seeds. Spread it along the bottom of a greased 9X9 baking dish. Crush the sleeve of ritz crackers in a Ziploc bag and combine with the melted butter in a mixing bowl. Spread the cracker and butter mixture over the chicken. Bake for 25-30 minutes until bubbly.

This dish is so good and goes well with green beans, a salad, potatoes, or mac and cheese.


Cornbread Casserole-(Side Dish)

  • 15oz can of Whole Kernel Corn
  • 15oz can of Cream Corn
  • 1 box of Jiffy Cornbread Mix (8oz)
  • 1 cup of Sour Cream
  • 1/2 cup of Melted Butter
  • 1 cup of Shredded Monterrey Jack/Cheddar Cheese

Preheat oven to 350 degrees. In a large mixing bowl, combine all of the ingredients minus the shredded cheese. Pour the mixture in to a greased 9×13 baking dish. Bake in the oven for 45 minutes or until the middle has settled and is golden brown. Remove from the oven and sprinkle shredded cheese over the top. Put it back in the oven for a few minutes so the cheese melts.

This dish is always a huge hit! It is great for cookouts or parties where you need to bring a side dish. So yummy with some BBQ grilled chicken or Chili in the fall.


Mexican Lasagna:

  • 1 can of black beans
  • 1 lb of ground beef
  • 1 package of shredded cheese
  • 1 packet of taco seasoning
  • 1 can of drained corn
  • 1 package of regular sized tortillas
  • 1 package of 90 second Spanish style rice
  • 1 container of grocery store salsa
  • 1 yellow onion

Preheat oven to 350 degrees. In a pan, cook ground beef and chopped onion until fully cooked. Once cooked, add in taco seasoning packet and full jar of salsa. Cook on low for 10 minutes. While this is cooking, in a 9×12 baking dish, layout tortillas until bottom of pan is covered. Start by sprinkling black beans, rice, shredded cheese, corn. Use 1/3 of each, and save the rest for remaining layers. Before adding the second layer of tortillas, add 1/3 ground beef mixture to pan. Repeat these steps until you have reached the top the pan. It usually takes me three layers. Top with cheese, cover with foil, and cook for 25-30 minutes or until golden brown and bubbly. Serve with sour cream or guac!


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1 Comments

  1. 8.13.19
    Jennifer said:

    Corn casserole is a favorite in my family! Can’t wait to try Mexican lasagna next week. Thanks for sharing!!

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