Tag Archives: Comfort food

Chicken Taco Hashbrown Casserole

Chicken Taco Hashbrown Casserole 


If you want extreme comfort food to the max, coupled with doritos, breakfast, mexican food and dinner all in one dish, you’ve found yourself a winner. This meal is born to satisfy and bound to please the entire family. It is amazing.

If you have yet to find your happy place today, land on this meal and be prepared to be wowed. Sometimes we need a little extra lovin’ in the winter. Our hips and thighs will thank you for keeping them extra warm. Okay, this meal is not that unhealthy for you. Though it sounds and looks utterly unhealthy, you will be surprised! :)


  • 15 oz hashbrowns
  • 1 tsp garlic salt
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 green pepper, diced
  • 1/2 cup cottage cheese
  • 1 cup cheese, shredded
  • 2 cups chicken, cooked and diced
  • 1 1/2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tomato, diced
  • 1 can chopped green chiles
  • 2 cups Doritos, crumbled

In a greased 4 quart casserole dish, layer hashbrowns, garlic salt, pepper, salt and green pepper.


Toss with cheddar cheese and cottage cheese. Stir well.


Meanwhile, in a large saute pan, add chicken, paprika, chili powder, cumin, tomatoes and green chilies. Add in about 1/2 cup water and once the liquid is absorbed and heated through, remove from heat.


Top hasbrown mixture with chicken mixture.

Crumble chips into large chuncks and spread on top.

Bake at 350 degrees for 25 minutes or until hashbrowns are cooked. 5 minutes before it’s done, top with cheese and allow to melt.


Top with onions, tomatoes and even more crushed doritos. :)

Tater Tot Casserole

Tater Tot Casserole


Have you ever enjoyed a good comfort meal full of flavor, creamy and deliciousness? There is nothing more satisfying than a wonderful meal full of comfort especially on a cold, cloudy day.

This meal will forever remind me of post pregnancy and my mom visiting and helping out for two weeks. She made this meal and it was one of the only meals I would/could eat. I was sick as a dog but this cheered my upset tummy to no end. My tummy craved tater tot casserole made from the very hands of my adorable mother.

Not only was this meal great for post pregnancy but my mom was recently in the hospital as well. This meal is the epitome of hospitals and healing, full of comfort. Praise be to God as my mom is doing okay and has high spirits given the situation! Bless her soul.



  • 1 lb ground beef
  • 2 tbsp minced dried onion
  • 2 tsp garlic salt
  • 1 tsp paprika
  • dash of pepper
  • 1 tsp sea salt
  • 1 medium onion, chopped
  • 4 ounces cream cheese
  • 2 cups fresh green beans (frozen works too)
  • 2 cans cream of mushroom soup**
  • 1 cup shredded cheese
  • 32 ounce tater tots

In a large skillet begin to brown the meat with chopped dried onion, garlic, paprika, salt and pepper.


Stir in chopped onion.


Cook until meat is no longer pink and onions are tender.


Turn on low heat and Cream of mushroom soup**


Mix together well and pour into a greased casserole dish.


Top with green beans

IMG_6479Sprinkle with cheese and…
IMG_6468Top with tater tots.


Bake at 350 degrees for 45 min -1 hour. Or until bubbling and tots are golden brown.

IMG_6471Let stand for 15 minutes and serve.

IMG_6474MMMMMM amazingly comforting and great for healing.


**If opting out of using the cream of mushroom soup. Follow these instructions:

When it comes to adding the cream of mushroom simply add in

  • 6 ounces of cream cheese
  • 1 tsp garlic salt
  • 1 tbsp dried parsley
  • 2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 cup milk

Continue as normal with the remainder of the recipe. :)

Country Fried Chicken Double Dipped

 Double Dipped Country Fried Chicken

Fried Chicken 10

Comfort food, ah ya!

Definitely had a craving for fried chicken but instead of frying it I opted to bake it. I did this because it actually is quicker and healthier without compromising the flavor.

I served this chicken with fresh corn, red mashed potatoes and homemade gravy.

My mouth is watering just reliving this experience.


  • 2 lbs chicken, chopped largely
  • 8 eggs, whisked
  • 1 cup milk
  • 2 lbs red potatoes
  • 3 tbsp butter
  • 3 cups plus 1/2 (reserve) milk or cream
  • Salt and pepper to taste


  • 2 cup flour
  • 1 1/2 tsp garlic salt
  • 1/2 tbsp paprika
  • 1 tsp onion powder
  • 1/2 tbsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp sugar

Chop thawed chicken into large chunks and set aside.

Grease a 9×13 baking pan and set aside.

Fried Chicken

In a medium bowl combine eggs and 1 cup milk and whisk together.

In a separate medium bowl add the breading ingredients.

Fried Chicken 1

Dip your chicken in the egg batter and then into the breading.

Dip AGAIN back into the egg batter and again back into the breading for the double dipped effect. :)

Fried Chicken 2 Place into greased bake dish. Bake at 375 degrees for 10-12 minutes or until no longer pink in the middle.
Fried Chicken 5

Bring the potatoes to a boil and begin making the gravy.

For the gravy:

Once chicken is cooked, remove from pan and reserve the chicken remains and grease.

Spoon into a sauce pan and add 1-2 tbsp flour.

Fried Chicken 6

Coat batter with excess flour.

Add in 3 cups milk, (reserving the last half cup for the potatoes) heat through on med-low heat until it begins to thicken.

At this point check and see if you need more chicken flavor, if so add about 1 tbsp chicken better than bouillon and stir until melted.

If your gravy still is not thick enough, add a little gravy to a small cup and add in additional flour. Mix well until no lumps appear and dump back into gravy. (This will help prevent lumpy gravy)

Fried Chicken 7

Once the potatoes are soft, mash with a potato masher.

Add in 1/2 cup milk and butter.

Fried Chicken 8

Now you are ready to make your plate look pretty and fill your tummy.

Bring all your ingredients to the plate. Fried chicken, potatoes and corn.

Drizzle or lather in gravy.

Fried Chicken 9I prefer the lathering of gravy.

Creamy Chicken Rolls

Tuesdays Comfort food recipe goes to Creamy chicken rolls. I haven’t forgot it is summer and especially haven’t forgot to enjoy it to the fullest and trust me I have! But sometimes you want something not so healthy, not so “right” and not so crunchy from the mass amounts of vegetables you pile on your salad in hopes to fill you up longer than 30 minutes. 

This recipe came to our table on an overcast evening when I was craving something not-so-healthy. My mom was in town watching my niece last month while my sister worked and her daddy was out of town. They came over for dinner and were able to enjoy this comfort food while my mom enjoyed her grand-kids.

Creamy chicken rolls are the best on a cozy day when you want some delicious comfort food and do not want to prepare all day long; delightfully doable. My sister also brought over garlic cheesy bread from Papa Murphey’s as she received a bunch of coupons for them for free. It was delicious and full of calories that fit right in with this dinner.


  • 1 lb ground turkey
  • ½ onion, diced
  • 1 tbsp parsley
  • 1 tbsp minced garlic
  • 4 ounces cream cheese
  • 1 can olives, chopped (optional)
  • 3/4 tsp paprika or chili powder (I prefer spice, add less if you so desire)
  • 1/4 tsp red pepper chili flakes (optional)
  • 1 can cream of chicken soup
  • 1 1/2 cup sour cream
  • 1/4 tsp garlic salt
  • 2 packages crescent rolls
  • 1 cup shredded cheese

Cook turkey with onion, parsley and minced garlic until no longer pink.


Add in 4 ounces of cream cheese.


Stir in slowly.


Once melted, add chopped olives and paprika.


In a separate bowl combine cream of chicken, sour cream and garlic salt. Use 1/3 of the mixture and spread on the bottom of a greased 9×13 baking dish; reserve the remainder.


Spread about 1/4 cup mixture onto each crescent roll.


Roll up and place in pan.


Squeeze them in where ever they will fit. :)


Layer the top with remainder of cream of chicken mixture and sprinkle with cheese.


Bake at 375 for 20-25 minutes or until crescent roll is fully cooked.

I served this with baked corn and jasmine rice.