Hot Recipe: Chicken Taco Casserole

Posted on April by Passanante's Home Food Service

In the mood for some easy to make at home Mexican food? This recipe for Chicken Taco Casserole ought to do the trick! What we love most about this recipe is how easily customizable it is for your taste. Feel free to experiment by adding beans, corn, olives, chipotle tabasco sauce — you name it, get creative!

At Passanante’s Home Food Services we know you’re busy, which is why we’re always looking for delicious recipes that require very little time to prepare. If you have any recipes that you would like to share, we’d love to see them. Pop over to our Facebook Page and share your tasty creation with your fellow foodies.

Still not sure if our food delivery service is right for you? Click here to get a FREE gourmet food sample — we promise you won’t regret it!

What you need for Chicken Taco Casserole (serves 6):

10 3/4oz cans condensed cream of chicken soup
4oz can chopped green chilies, drained
10oz can mild enchilada sauce (substitute for medium or hot – up to you!)
8oz Velveeta cheese
2 cup chopped cooked chicken
12-6″ corn tortillas or corn chips
1/2 cup chopped tomatoes
1 to 2 cups shredded lettuce
1 small jar of sliced pickled jalapeños (optional)
1/2 avocado sliced into cubes (optional)

How to make it in the oven:

Preheat oven to 350 degrees
Combine soup and cheese, mix well
Add chicken, chilies, and a handfull jalapeños (if desired)
Spread 1/2 chicken mixture over bottom of 2 quart casserole
Pour on 1/2 can of enchilada sauce
Add a layer of corn chips or corn tortillas
Add rest of chicken and rest of enchilada sauce
Add top layer of corn chips or corn tortillas
Cover with foil and bake for 20 minutes
Remove foil and continue baking for 15 minutes
Top with lettuce, tomatoes, sliced pickled jalapeños, and avocado bites.
Serve with a dollop of sour cream and guacamole

In a hurry? No problem. You can make Chicken Taco Casserole in the microwave!

Microwave instructions:

Mix as directed above
Microwave on high for 5 minutes
Remove and fold ingredients toward center
If using a non-rotating microwave, rotate one quarter turn
Microwave on high for 5 more minutes
Let set for 3 minutes and serve.

Happy Eating!

Irresistible Dessert Recipe: Hummingbird Cake

Posted on April by Passanante's Home Food Service

It’s been a long time since we posted our last dessert recipe so today we wanted to share an old family favorite, Hummingbird Cake. This three layer treat makes a beautiful bridal shower dessert, birthday cake, or because-I-can cake… which happens to be our favorite kind! (wink)

Passanante’s Home Food Service is best known for our food delivery service and passion for hormone-free high quality meats and organic veggies, but you may not know that we’re equally as passionate about celebrating life’s moments with friends and family. We hope you will find an opportunity to enjoy this delicious cake in the company of all of your favorite people sooner rather than later.

What you’ll need for the cake:

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 teaspoon vanilla extract
1 (8 oz) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas

What you’ll need for the cream cheese frosting:

1 (8oz) package cream cheese, softened
1 teaspoon vanilla extract
1 (16oz) package powdered sugar, sifted
1/2 cup butter or margarine, softened
1/2 cup chopped pecans

How to prepare cream cheese frosting:

Combine cream cheese and butter, beating until smooth.
Add powdered sugar and vanilla; beat until light and fluffy.

How to prepare Hummingbird Cake:

Combine all-purpose flour, sugar, baking soda, salt and ground cinnamon in a large mixing bowl.
Add eggs and oil, stirring until dry ingredients are moistened. Do not beat.
Stir in vanilla, pineapple, 1 cup pecans and bananas.
Spoon batter into 3 greased and floured 9-inch round cake pans.
Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool in pans 10 minutes.
Remove from pans and cool completely.
Spread frosting between layers and on top and sides of cake.
Sprinkle 1/2 cup chopped pecans on top. You can also combine the pecans in the actual frosting if you prefer.
ENJOY!

Lots of love & happy eating,
Passanante’s Home Food Services

Recipe: Hot Chicken Salad

Posted on April by Passanante's Home Food Service

This isn’t your average bridal shower chicken salad recipe. At Passanante’s Home Food Service we’re passionate about good, easy to prepare foods, and this recipe checks all the right boxes.

What we love most about this Hot Chicken Salad is the way it’s prepared; just toss the ingredients all together and bake — no real mess or fuss involved. Even better, since this recipe serves eight, there’s a pretty good chance you’ll have enough left over to eat it for a couple of meals. The only way to make this comfort food recipe any easier would be if you allowed Passanante’s food delivery service to bring every ingredient straight to your door, so when you’re ready to throw dinner together there’s no grocery store fuss to deal with.

We’d love to hear more about your favorite foods, and get a good idea for some recipes you might enjoy reading next week! Pop on over to our Facebook Page and leave us a line on our wall. Until then, happy eating!

What you’ll need (serves 8):

4 cups cold cut up chicken chunks, cooked
2 tablespoons lemon juice
2/3 cup finely chopped toasted almonds
3/4 cup mayonnaise
1 teaspoon salt
1 cup cheese, grated
2 cups chopped celery
4 hard boiled eggs, sliced
3/4 cup cream of chicken soup
2 teaspoon onion, finely minced
2 pimentos, cut fine
1 1/2 cups crushed potato chips

How to make Hot Chicken Salad:

Combine all ingredients except cheese, potato chips and almonds, in a large rectangular dish. Sprinkle cheese, potato chips, and almonds over the top and let sit overnight in a refrigerator. When ready, bake at 400 degrees for 20-25 minutes. Serve with warm rolls and good wine. 🙂