Written By: kittencal on September 17, 2011 Leave a Comment

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Taken from my “Favorites” folder!

This is all mixed in one bowl well except the cracker topping, and also works well using cooked turkey

Servings 4


2-1/2 cups cubed cooked chicken

2 cups cooked rice (white or brown)

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

3/4 cup mayonnaise (do not use salad dressing)

1/2-1 teaspoon garlic powder

1 1/2 tablespoons fresh lemon juice

1 can (8 ounces) sliced water chestnuts, drained

1 celery rib, finely diced

1/2 small onion, finely chopped (about 1/4 cup)

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste

20 saltine crackers, crushed 

2 tablespoon butter, melted


Preheat oven to 350 degrees F.

Grease a 2 1/2-quart baking dish.

In a large bowl, combine the condensed soup with mayonnaise, garlic powder and lemon juice until smooth and thoroughly combined.

Mix in cooked chicken, rice, water chestnuts, celery, onion, seasoned salt and pepper.

 Transfer to baking dish.

Combine the cracker crumbs and butter; sprinkle over the top.

Bake, uncovered for 30-35 minutes or until bubbly.

You will also find this recipe and many more of my favorites on Recipezazz.com

Written By: kittencal on August 2, 2011 Leave a Comment

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Servings 4-6


1 pound ground turkey ( use mixture of both white and dark meat)

1/2 teaspoon cayenne pepper

1/4 cup milk

4 garlic cloves, minced

1/2-3/4 cup dry breadcrumbs ( more if needed or use crushed cracker crumbs)

1/3 cup grated parmesan cheese (can use up to 1/2-cup)

2 green onions, finely chopped ( can use a small yellow onion)

1/4 cup finely chopped fresh parsley

1 large egg, slightly beaten

1/2 teaspoon seasoning salt

1/2 teaspoon black pepper ( or to taste)


In a bowl mix all ingredients together (starting with 1/2 cup bread crumbs).

Mix and add in more bread crumbs if needed to hold together.

Shape into desired size balls.

Fry or oven-bake until completely cooked through.

Use in you favorite recipes.

You will also find this recipe on Recipezazz.com

    Written By: kittencal on July 4, 2011 Leave a Comment

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    Taken from my “Favorites” folder!

    This is best served as soon as it is made, fresh chopped cilantro may be added if desired

    Servings 8-10


    1 pound uncooked radiatore pasta (short coiled pasta)

    2 tablespoons oil (optional)

    3 garlic cloves, minced

    1-1/2 pounds ground turkey

    1 teaspoon crushed chili flakes, or to taste

    3 garlic cloves, minced

    2/3 cup water

    1 (1.25-ounce) package  taco seasoning (such as Old El Paso)

    2 cups  shredded Mexican blend cheese OR cheddar cheese

    2 tomatoes, chopped

    1 cup chopped bell pepper

    2 green onions, chopped

    canned sliced back olives (use as much as you like)

    1 (15.5-ounce) can black beans, rinsed and drained

    2 tablespoons fresh lime juice

    1/2 teaspoon seasoned salt

    1 teaspoo ground cumin

    2 cups sour cream

    coarsely crushed taco chips, optional


    Cook pasta according to package directions; drain and rinse with cold water, then drain again very well; set aside

    Heat oil in a  a large skillet over medium heat then add in turkey and chili flakes; cook until browned, stirring to crumble (if you have a non-stick skillet you can omit the oil).

    Add in garlic and chili flakes; cook for 2 minutes.

    Stir in water and taco seasoning; bring to a boil then reduce heat to low and simmer about 4-5 minutes or until liquid almost evaporates and the turkey is done stirring frequently, then remove from heat and cool slightly.

    In a large bowl combine the pasta cooled turkey mixture, shredded cheese, and next 5 ingredients.

    In a bowl combine the lime juice with 1/2 teaspoon seasoned salt, cumin, and 2 cups of sour cream, stirring until thoroughly blended; pour over pasta mixture; toss gently to coat (if you prefer a drier salad then reduce the sour cream amount to 1-1/2 cups).

    Season with salt and pepper to taste.

    Sprinkle crushed taco chips on top of the bowl.

    Posted on recipezazz.com

    Written By: kittencal on June 9, 2011 Leave a Comment

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    Plan ahead the patties need at least 8 hours of refrigeration time before grilling, 24 hours is even better

    For best flavor and texture do not use extra lean ground turkey

    Yield 8 burgers (or 6 large burgers)


    1/2 cup dry breadcrumbs

    1/2 cup finely shredded carrot (do not squeeze out any moisture from the shredded carrots)

    2 large egg, lightly beaten

    2 large green onion, chopped

    3 tablespoons soy sauce

    6 garlic cloves, minced

    1-1/2 tablespoon minced fresh ginger

    2 teaspoon hot Asian chili sauce, or to taste

    1 teaspoon seasoned salt

    1 teaspoon fresh ground black pepper

    2 pounds ground turkey (not extra-lean)

    8 sliced lightly buttered buns


    In a bowl and combine the first 10 ingredients together.

    Add turkey; using clean hands gently mix just until ingredients are evenly blended.

    Divide turkey mixture into 8 equal portions (or for larger burgers shape into 6 patties).

    With your hands shape into patties

    Place the patties in one layer on a plate cover and refrigerate for 8-24 hours.

    Prepare  grill for direct medium-high heat.

    Place burgers on well-oiled cooking grate; cover gas grill.

    Cook, turning once with a wide spatula (about 10-12 minutes total cooking time for smaller patties)

    During the last minute of cooking time, place buns with cut sides down next to burgers and cook until toasted.

    Serve the toasted buns with turkey burgers garnished as desired.

    Written By: kittencal on December 12, 2010 Leave a Comment

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    An easy little casserole great for beginners!

    If using larger frozen veggies such as broccoli make certain to thaw and hand-squeeze out as much excess moisture as possible before adding to the casserole, cooked turkey also works well

    Servings 4


    1 (10 3/4 ounces) can condensed cream of mushroom soup, undiluted

    1/3 cup light cream (or can use  milk)

    2 tablespoons melted butter

    1-1/2 teaspoons garlic powder

    1 teaspoon seasoned salt

    1/2 teaspoon fresh ground black pepper, or to taste

    1/2 teaspoons cayenne pepper, optional

    1  cup frozen mixed vegetables, thawed

    2  cups cubed cooked chicken

    1 small onion, chopped

    3 cups cooked medium egg noodles

    1/3 cup freshly grated grated Parmesan cheese

    1 cup  shredded cheddar cheese


    Preheat oven to 400 degrees F.

    Grease an 11 x 7-inch baking dish (or a 1-1/2-quart casserole dish).

    In a bowl whisk the soup with next 6 ingredients until smooth and well blended.

    Mix in vegetables, chicken, onion, cooked noodles and Parmesan cheese.

    Bake uncovered for 25 minutes or until the vegetables are tender.

    Top with the Cheddar cheese then return to oven for about 8-10 minutes.

    Written By: kittencal on October 19, 2010 2 Comments

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    You may like this even better than lasagna! exact amounts do not really matter although I would not skimp on the sauce the more you use the better these will be,  Italian turkey sausage will work well also but I prefer the pork, the success of this recipe will depend on the pasta sauce so use a good quality or homemade

    Time Saving Tips;  you can make the sausage filling a day ahead and rewarm in the microwave before using for easier spreading

    I use fresh lasagna pasta sheets sliced in half then soaked in warm water for 3 minutes before using, cooked lasagna pasta may be used also

    These rolls may be made up in advance and refrigerated until ready bake, baking time will be longer if baked from a cold state, add on the top sauce just before baking

    Yield 10


    5 fresh pasta sheets, cut in half lengthwise (or can use 10 lasagna noodles, cooked and drained)

    12 Italian sausages, casings removed (about 5 inches in length, can use Italian turkey sausage links)

    1 medium onion, chopped

    4 large garlic cloves, minced (or 1 teaspoon garlic powder)

    1 teaspoon crushed chili flakes (optional or adjust to taste)

    1 (8 ounce) package cream cheese, softened ( you may reduce to 6 ounces for a less creamier filling)

    5 cups favorite spaghetti sauce or marinara sauce, divided

    shredded mozzarella cheese


    Grease a 13 x 9-inch baking dish.

    Set oven rack to lowest position

    Spread about 1 cup of sauce into the bottom of the baking dish.

    In a large skillet cook sausage with the onion over medium heat until no longer pink; drain.

    Add in garlic and chili flakes; cook stirring until the sausage meat is lightly browned.

    Stir in cream cheese until melted and thoroughly combined, then mix in about 1/2 cup spaghetti sauce until combined.

    Spread  about 1/3 cup meat mixture down each noodle (pasta sheet half or lasagna noodle).

    Sprinkle each with about 2 tablespoons of shredded mozzarella cheese (can use more) then roll up.

    Place seam side down over sauce.

    Top with remaining sauce making sure to spread the sauce over the rolls with back of a spoon, then sprinkle with 2 cups of mozzarella cheese.

    Bake uncovered in a preheated 350 degree F oven for 30 minutes or until bubbly (watch the time as fresh pasta cooks very quickly!).

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    Written By: kittencal on September 23, 2010 Leave a Comment

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    I make this using fresh lasagna pasta sheets in place of the manicotti shells, cooked turkey also will work well

    Servings 7


    1  (8 ounce) package manicotti shells

    4 cups cubed cooked chicken

    2 cups shredded Monterey Jack cheese, divided

    1-1/2 cups shredded cheddar cheese

    1 cup sour cream

    1 small onion, finely chopped and divided

    1/2 teaspoon garlic powder (can use more)

    seasoned salt and fresh ground black pepper

    1 (4 ounce) can chopped green chilies, divided

    1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

    1 cup Picante sauce (do not use salsa or the sauce will be too thin)

    2/3 cup light cream milk


    Grease a 13 x 9-inch baking dish.

    Cook manicotti according to package directions; drain then rinse under very cold water; set aside.

    In a large bowl combine the chicken with 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons green chilies, then season with seasoned salt and black pepper to taste.

    In another bowl combine the condensed soup with salsa, milk remaining chopped onion, garlic powder and remaining green chilies.

    Spread 1/2 cup of the soup mixture into the bottom of the baking dish.

    Stuff each shell with about 1/3 cup of chicken mixture.

    Arrange shells over sauce in baking dish.

    Pour remaining sauce over shells.

    Cover and bake in a preheated 350 degree F oven (bottom oven rack) for 30 minutes.

    Uncover then sprinkle with remaining Monterey Jack cheese and return to oven and bake 10 minutes longer or until cheese is melted.

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