Tuesday, March 2, 2010

~What's Cooking Wednesdays~ Swiss Chicken Casserole, Creamy Coleslaw and Coconut/Pecan Icing

Today I have three recipes to share!
Last week we had some special foods since King Ed celebrated his birthday and I wanted to share the recipes today for "What's Cooking Wednesdays"! To find more great recipes and to join the fun, visit Jess's blog, "It's All About the Savings"!!

Swiss Chicken Casserole
This is our own original casserole! And one of husband's favorites!
I call it "Swiss" because it has swiss cheese in it!

6, 10.5 oz. cans of cream of mushroom soup
six boneless chicken breast
1 package (16 slice's) of sliced swiss cheese
1/2 c. bread crumbs

In a 9"x 13" casserole dish, empty 3 cans of mushroom soup and spread evenly. Layer chicken breast on the soup and cover chicken with the swiss cheese. Top with remaining mushroom soup and sprinkle with bread crumbs.
Bake at 350 for 1 hour or till chicken is done!

The next 2 recipes are Betty Crocker recipes!

For the Creamy Coleslaw, if you do not have sour cream, you can just use more mayo or salad dressing!
This is some of my favorite slaw! Great because you can make it ahead of time and it goes so well with so many meals!

"Creamy Coleslaw
It takes only 15 minutes to throw this classic salad together.
Prep Time: 15 min
Total Time: 1 hour 15 min
Makes: 8 servings (2/3 cup each)

1/2 cup mayonnaise or salad dressing
1/4 cup sour cream
1 tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 medium head cabbage, finely shredded or chopped (4 cups)
1 small carrot, shredded (1/2 cup)
1 small onion, chopped (1/4 cup)

1. Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl. Add remaining ingredients; toss until evenly coated.
2. Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining salad.

Variation Tips from Betty Crocker:
If you like, dress up this down-home favorite by adding salted sunflower nuts and raisins.
Stuff leftovers into pita breads or wrap up in flour tortillas for a yummy vegetarian lunch or snack!"

Growing up, I did not like coconut and I did not like pecans in desserts! It was not until after I got married and made coconut cream pie filling that I found that I finally like them! And when I made this icing, Oooo! I could eat a whole batch of it by itself! Lol!

The recipe says it takes a total of 55 min. but they allow 30 min. of cooling off. it is actually pretty easy and fast to make and you can ice your cake warm if you want!

Coconut-Pecan Filling and Topping
Prep Time: 10 min
Total Time: 55 min
Makes: 12 servings, 2 3/4 cups filling

1 cup granulated sugar or packed brown sugar
1/2 cup butter or margarine
1 cup evaporated milk
1 teaspoon vanilla
3 large egg yolks
1 1/3 cups flaked coconut
1 cup chopped pecans

1. In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
2. Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9-inch two- or three-layer cake.

Below is a picture of the cake I made last week with the Coconut-Pecan icing!


  1. Found you via MBC and really like your blog.

    Please follow me back at: http://lilmaddiesmeemaw.blogspot.com/

    We'll get to 200 followers together. :)

  2. That cake looks so good :-)

    I am now following from MBC FFF!

    Hope you will visit me too~