Chicken Roll-Ups

LONG overdue. A favorite from childhood and adulthood for that matter.

The recipe below reflects my best attempt to piece together elements that I can remember with what I find on the web. I'll edit after making this Christmas eve!

INGREDIENTS:

• 1 (16 oz.) container sour cream 
• 16 oz. cream cheese 
• 2 (4 1/2 oz.) cans black olives, chopped 
• 2 (4 1/2 oz.) cans green chilies or Jalapenos, chopped 
• 2 c. Cheddar cheese, shredded
• Green onions
• 6 cloves chopped garlic
• 1 Roasted chicken (pull off all the meat!)
• Flour tortillas (a big pack)

Seasoning:

• Chili powder
• Cumin
• Cayenne
• Salt / pepper

INSTRUCTIONS:

1. Mix everything in a single bowl.
2. Spread across the tortillas, roll, and place in a Pyrex glass pan.
3. Moisten paper towels and lay on top of the glass pan; cover with Saran.
4. Refrigerate for ~ 4 hours or overnight. Slice into thin rolls and serve!

Barb's Broccoli Casserole

Nick's mom, Barb DeMeuse, made this for dinner during my first trip to Minneapolis and I remember thinking, "I love the  Midwest!" As a huge fan of broccoli in the first place, I just love this and whenever it's served eat it as my main as opposed to the side dish.


Ingredients:

• 2 pkgs chopped broccoli (cooked, ~20 oz total)
• 1 can cream of mushroom soup (undiluted)
• 1 cup mayo
• 1 can sliced water chestnuts (diced)
• 1.5 cups grated cheese (cheddar)
• 2 eggs
• onion salt and pepper to taste
• Ritz crackers (or panko)

Directions:

1. Preheat oven to 350
2. Mix all ingredients (but save 1/2 cup of cheese and Ritz)
3. Put into casserole dish and top with cheese and crackers
4. Cover and bake for 40 min.
5. Remove cover and bake 5 more min.