Easy Chicken Chili

Chicken Chili

I love finding easy recipes, and ones that we all like are even better.  My kids like this Easy Chicken Chili so much that they fight over who makes it – and I love any recipe that makes that happen! 

If you’re really in a hurry, you can use prepackaged ingredients that, while still whole, make throwing this together super easy. You know – a rotisserie chicken, boxed broth, and canned beans.  If you have a bit more time, you can cook your own chicken, broth, and beans, and still have a fast, easy, healthy meal on the table in a short amount of time.

One of my favorite things about this chili is its versatility.  The broth is really rich and thick, and it tastes great on it’s own.  I happen to love putting crunchy things into meals like this, though, and both crackers and tortilla chips work here. I like to top mine with a bit of extra cheese, too, but sour cream could also work if that’s your thing.

Even though the weather is getting warmer, with springtime allergies and runny noses plaguing us, we’ve been enjoying the fragrant steam from our bowls.  Give it a try – and let us know what you think.

Easy Chicken Chili

Ingredients

  • 4 cups cooked, chopped chicken
  • 4 cups chicken or veggie broth
  • 2 onions, diced
  • 1 T. olive oil
  • 3 small cans of diced green chilis
  • 3 cans white beans
  • 4 cloves garlic, minced
  • 2 t cumin
  • 1.5 t oregano
  • 3 c. shredded Monterey Jack r cheddar cheese

Instructions

  1. Heat oil in pan.
  2. Add onions and garlic.
  3. Sautee until clear.
  4. Add chilis and spices. Stir.
  5. Add broth and undrained beans.
  6. Bring to a boil, then reduce to a simmer.
  7. Add chicken and cheese.
  8. Stir until hot and thickened.
  9. Serve with crackers, tortilla chips, and your favorite chili toppings.
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Garlic Alfredo Pasta

Garlic Alfredo Pasta

 

Every night’s a good night for pasta, right?  When a meeting got thrown into the mix at the last minute, the meal I had planned wouldn’t work.  I was stumped – I had a beautiful, cook-and-serve-immediately dinner on the brain, and now we needed something that could be prepped ahead of time.

That’s where this Garlic Alfredo Pasta dish comes in. 

I’ve been hungry for some pasta fettuccini Alfredo, anyway, and this dish has all of those flavors.  Instead of serving it as individual dishes, though, as I normally would, I combined it into a casserole that contained all the food groups – and lest that sound ‘weird,’ trust me – these are delicious combinations.

It’s not exactly a one-dish dinner, of course, since each component needs to be prepared individually, but it’s definitely a cut above your typical casserole.  It would be a great dish to double and stick the second into the freezer or to gift one to a friend or neighbor. 

So what is Garlic Alfredo Pasta, anyway?

It’s marinated chicken with steamed broccoli and pasta smothered in a light, garlicky Alfredo sauce and topped with gooey mozzarella cheese.

Yum.

Garlic Alfredo Pasta
Serves 4
A decadently creamy take on Fettuccini Alfredo
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646 calories
77 g
83 g
19 g
42 g
10 g
465 g
725 g
9 g
0 g
7 g
Nutrition Facts
Serving Size
465g
Servings
4
Amount Per Serving
Calories 646
Calories from Fat 163
% Daily Value *
Total Fat 19g
28%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 83mg
28%
Sodium 725mg
30%
Total Carbohydrates 77g
26%
Dietary Fiber 6g
25%
Sugars 9g
Protein 42g
Vitamin A
34%
Vitamin C
108%
Calcium
48%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 oz pasta
  2. 2 chicken breasts, cleaned, cut in 1-inch pieces
  3. Italian marinade
  4. 1 lb frozen broccoli
  5. 4 T. butter
  6. 4 T. flour
  7. 2 T. minced garlic
  8. 1 1/2 c. chicken broth
  9. 1 1/2 c. whole milk
  10. 3/4 c. grated Parmesan cheese
  11. 1/2 c. shredded mozzarella cheese
  12. salt & pepper to taste
Instructions
  1. Saute the chicken in the Italian dressing in a hot skillet. Toss frequently for 4-6 minutes until browned and cooked through. Remove from heat.
  2. Cook pasta. Add the broccoli to the pasta pot for the last 5 minutes of cooking time.
  3. Drain pasta and set aside.
  4. In the empty pasta pot, melt the butter.
  5. Stir in the garlic and simmer for 2 minutes.
  6. Stir in the flour.
  7. Slowly add the chicken stock, stirring constantly.
  8. Slowly add the milk, stirring constantly. Simmer for 3 minutes, stirring frequently, until sauce thickens.
  9. Stir in the grated Parmesan cheese.
  10. In a buttered casserole dish, layer the chicken, the pasta, and the broccoli.
  11. Pour the sauce over the top.
  12. Sprinkle the mozzarella cheese over the top.
  13. Bake for 20-30 minutes at 350 degrees until hot and bubbly.
  14. Serve immediately.
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calories
646
fat
19g
protein
42g
carbs
77g
more
A Nest in the Rocks http://anestintherocks.com/
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Home to 4 Kiddos

Slow Cooker Mongolian Chicken

Slow Cooker Mongolian Chicken @ A Nest in the Rocks

 

That’s why I was excited to find this recipe.  It sounded so good to me – and yet we didn’t have all of the original ingredients, so we played around a little bit.

We ended up with something that takes a few minutes to throw together and then cooks on its own.  There are no last minute items to do, which makes it especially great for those days when you have little time at home before dinner.

If you’re a fan of Asian food, this is definitely a recipe to try because it’s just as tasty as it is simple.

What’s your favorite busy-night dish?

Also shared at:

Home to 4 Kiddos

Slow Cooker Mongolian Chicken
Serves 4
A tasty and healthy Oriental-style dish
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Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
318 calories
31 g
96 g
4 g
38 g
1 g
203 g
1908 g
20 g
0 g
2 g
Nutrition Facts
Serving Size
203g
Servings
4
Amount Per Serving
Calories 318
Calories from Fat 37
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 96mg
32%
Sodium 1908mg
79%
Total Carbohydrates 31g
10%
Dietary Fiber 1g
5%
Sugars 20g
Protein 38g
Vitamin A
102%
Vitamin C
3%
Calcium
5%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb skinless, boneless chicken breasts, cut into 1" pieces
  2. 1/2 c. soy sauce
  3. 1/4 c. cornstarch
  4. 1 clove of garlic, minced
  5. 1/3 c. brown sugar
  6. 2 grated carrots
Instructions
  1. Toss chicken with cornstarch. Set aside.
  2. Whisk sugar, water, soy sauce, and garlic together.
  3. Add liquid mixture to slow cooker.
  4. Add grated carrots and stir to combine.
  5. Stir chicken into slow cooker.
  6. Cook for 4 hours.
  7. Serve over rice with veggies.
Adapted from The Recipe Critic
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calories
318
fat
4g
protein
38g
carbs
31g
more
Adapted from The Recipe Critic
A Nest in the Rocks http://anestintherocks.com/

Chicken Pot Pie Soup

Chicken Pot Pie Soup
I used to make chicken pot pie on Fridays during the winter.  The kids would watch a movie if they’d had a good week, and since my husband worked late, I could spend a bit more time on dinner.  After a while, though, although we all liked the dish, I wanted to make it faster.  I wanted it to be thicker, and I wanted to watch the movie with my kids instead of missing the cuddle time with them.

I’m also a big fan of soup.  That probably had something to do with it.

So my chicken pot pie morphed into this soup.  It has all the same elements, is still full of veggies, and has a great creamy, cheesy flavor.  Instead of a topping, we eat it over Grandma’s Biscuits.  I don’t make them often, so it makes this soup an extra special treat!

Chicken Pot Pie Soup
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4104 calories
147 g
1022 g
259 g
305 g
160 g
2907 g
6372 g
49 g
1 g
84 g
Nutrition Facts
Serving Size
2907g
Amount Per Serving
Calories 4104
Calories from Fat 2280
% Daily Value *
Total Fat 259g
398%
Saturated Fat 160g
798%
Trans Fat 1g
Polyunsaturated Fat 11g
Monounsaturated Fat 73g
Cholesterol 1022mg
341%
Sodium 6372mg
265%
Total Carbohydrates 147g
49%
Dietary Fiber 30g
118%
Sugars 49g
Protein 305g
Vitamin A
1332%
Vitamin C
131%
Calcium
595%
Iron
84%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 c. shredded, cooked chicken
  2. 3 carrots, chopped
  3. 2 c. chicken broth
  4. 2-3 c. milk
  5. 1 onion, diced
  6. 3 c. veggies - I use frozen corn, peas, and green beans (red peppers are fun, too)
  7. 3 handfuls of Sharp Cheddar, shredded
  8. 2 T. butter
  9. 2 T. flour
  10. salt and pepper to taste
Instructions
  1. Cook your carrots in water. If you are using other dense veggies, throw them in now, too.
  2. Drain and set aside.
  3. In a Dutch oven, saute the onions in butter until transparent.
  4. Stir in the flour to make a paste.
  5. Pour in the chicken stock, stirring constantly.
  6. Add in the quick-cooking veggies and stir.
  7. Add the milk and cook over medium-low heat for 10 minutes. Do not let it boil!
  8. When the sauce begins to thicken, add the cheese, stirring constantly. This will thicken the soup considerably!
  9. Simmer over low heat until ready to serve.
  10. Split open one of Grandma's Biscuits in a wide bowl and spoon soup over the top. Yum!
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calories
4104
fat
259g
protein
305g
carbs
147g
more
A Nest in the Rocks http://anestintherocks.com/
What’s your favorite comfort soup?

Chicken Corn Soup

Chicken Corn Soup

At home in Pennsylvania this soup is really popular, and whenever I’m hungry for home I make Chicken Corn Soup.  There isn’t anything simpler, but it’s sweet and comforting and hearty without being heavy.

As My Little Man moved from being a toddler into the preschool years, I began to make soup again (I unconsciously avoided them before that – maybe because it was just too difficult to feed to young children).   To my dismay, he abhorred soup and complained about each and every variety – except this one.  As a corn addict, he thought this soup was awesome.  I crushed crackers in it to make it easier for him to eat, and he cleaned his bowl each and every time.

Chicken Corn Soup
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619 calories
116 g
73 g
7 g
40 g
2 g
953 g
1624 g
25 g
0 g
4 g
Nutrition Facts
Serving Size
953g
Amount Per Serving
Calories 619
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 73mg
24%
Sodium 1624mg
68%
Total Carbohydrates 116g
39%
Dietary Fiber 9g
37%
Sugars 25g
Protein 40g
Vitamin A
13%
Vitamin C
53%
Calcium
5%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. chicken - I like to use split chicken breasts
  2. several cups of corn - I use the corn that we bagged and froze last summer
  3. water
  4. salt and pepper to taste
  5. 1 can of creamed corn (optional)
Instructions
  1. Boil your chicken. I put it in a Dutch oven and bring it to a boil, then turn it down and let it simmer for an hour. This will both cook your chicken and create yummy broth for your soup, all at the same time.
  2. Remove the chieken from the broth.
  3. Cool the chicken, then shred with forks.
  4. Chill the broth. I just put the whole pot in the fridge until the next day.
  5. Skim the fat off the top of the broth. This can be done easily with a slotted spoon or a spider.
  6. Return the pot to the stovetop. Add the chicken back into the broth, adding a cup or two of water if necessary.
  7. Add the corn to the pot. If you'd like it to be a bit thicker and sweeter, add canned creamed corn. (My husband prefers it this way.)
  8. Let your soup simmer for about ten minutes and serve with crackers.
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calories
619
fat
7g
protein
40g
carbs
116g
more
A Nest in the Rocks http://anestintherocks.com/
I love to make this soup as we head into spring.  The sweet corn flavor just promises summer and warm days ahead!
 
What’s your favorite meal for these back-and-forth spring days??

Mom’s Fried Chicken

Mom's Fried Chicken
When I was a kid my mom used to make fried chicken.  It wasn’t like the greasy fried chicken that we saw at picnics every summer, but instead a rich and simple dish that she always served with my favorite foods – mashed potatoes, baked corn, and even simple stuffing.  As I got older, this being my ‘welcome home’ meal after being away at college or work, and it’s still one of my very favorite comfort foods.
 
Now that I’m a mom myself, I love to cook chicken this way because of it’s very simplicity.  It tastes like you’ve bitten into a roasted chicken, but without the hours of basting or the heat of an oven.  It’s faster to prep because there’s no egg or buttermilk wash, no crumbs to season or cereal to crunch, and no slippery parts to dip.  Because this dish is part-simmered and part-fried, it comes together fairly quickly – and while it bubbles away on the stove, you can be assembling your potato salad or husking corn or whatever else you need to do.
 
Mom's Fried Chicken
Comfort food at it's best!
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821 calories
1 g
369 g
38 g
112 g
15 g
634 g
327 g
0 g
1 g
18 g
Nutrition Facts
Serving Size
634g
Amount Per Serving
Calories 821
Calories from Fat 341
% Daily Value *
Total Fat 38g
59%
Saturated Fat 15g
77%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 369mg
123%
Sodium 327mg
14%
Total Carbohydrates 1g
0%
Dietary Fiber 1g
2%
Sugars 0g
Protein 112g
Vitamin A
12%
Vitamin C
0%
Calcium
8%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. chicken parts, whatever you like. I'm partial to the white meat of the breasts, myself, but any piece will work, even the boneless variety.
  2. freshly ground pepper
  3. 1+ c. of water
  4. a generous sprinkling of poultry seasoning for each piece of chicken
  5. 3-4 T. butter per 1-2 pounds of chicken
Instructions
  1. Cut the skin off of your chicken pieces.
  2. Place them in a frying pan, bone sides down.
  3. Sprinkle each piece generously with pepper and poultry seasoning.
  4. Add a cup of water.
  5. Cover the chicken and cook over medium heat until the water is nearly gone and the chicken is nearly cooked. The time this takes depends on the size of your chicken pieces.
  6. When the pan is nearly dry, add the butter to the middle and flip the pieces over so that the meatiest sides are down in the butter.
  7. Reduce heat to medium low and continue to cook until the chicken is golden brown and cooked through.
  8. Bonus: If you want to make gravy, when the butter is nearly cooked away, add more water or chicken broth back into the pan and stir to remove the brown bits from the bottom of the pan. Slowly stir in your slurry and continue to stir until the desired thickness. This makes a super rich and yummy gravy!
  9. When you first season the chicken, it will look pretty plain - but when it's done, voila! You get this! Who would want to eat some of that? Serve with your favorite fried chicken sides.
Notes
  1. Since this chicken is fried in natural ingredients, there's nothing false about it - and it's pretty healthy, too, because you control the amount of fat inside.
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calories
821
fat
38g
protein
112g
carbs
1g
more
A Nest in the Rocks http://anestintherocks.com/
 
What’s your favorite way to eat fried chicken?

Shish-ke-sketti

Shish-ke-sketti
I love eating shish-ke-bobs, but they take forever to make.  Not cook – they grill up in no time – but it seems to take forever to soak the skewers, chop all the veggies, thread everything on there – that’s the worst! – and then marinate it all.

A few days ago I had everything I needed to make great kebobs, but I couldn’t make myself do the skewering.  (I know, lazy, right?)

So, we made this instead.  It was just as good and had the same components but came together much faster.  It’s still very healthy and filling, and best of all?  No skewering!

Ingredients:
1 each red pepper, green pepper, onion
3 cups broccoli spears
1 lb skinless, boneless chicken
1 box whole wheat spaghetti
Italian salad dressing
olive oil (a few splashes)
Parmesan cheese (optional)

First, chop the peppers and onions into 1″ sized pieces.  Put into a one-gallon Ziploc bag.  Cut up chicken into small bite-sized pieces and throw it into the bag, too.

** Some people say that you shouldn’t marinate veggies and meat together.  You SHOULD be very careful that all  components get cooked through if you choose to do this.  The large veggies and small meat pieces will cook through at the same time.  If you don’t want to worry about cross-contamination or the size of your chopped goods, just marinate separately!

Add the salad dressing and squish the bag to coat the entire contents.  Refrigerate for at least three hours, flipping over halfway through.

When you’re ready to prep your meal, preheat the grill and prep your grill pan.  (I give mine an oily massage so nothing sticks.)  Dump your meat and veggies onto the hot pan and close the lid.  Stir occasionally.

Meanwhile, boil the water and prepare the spaghetti as directed.  Five minutes from being finished, add the washed broccoli to the pot.  Then drain completely and return to pot.  Add just a bit of olive oil and toss to coat.  Season with salt and pepper if desired.

When meat and veggies are finished on the grill, serve them over the spaghetti and broccoli.  Yum!

Slow Cooker BBQ Chicken Sandwiches

BBQ Chicken

This is one of my favorite quick-and-easy meals to throw together.  It smells great, comes together quickly, and it’s fairly healthy.  Everyone in my family likes this dish, and it’s versatile enough for them to customize it on their own plates.  THAT makes me happy!

Ingredients:

  • bone-in chicken breasts, skin removed
  • your favorite BBQ sauce
So to make your own slow cooker BBQ chicken, try this:
  1. Put your chicken in your slow cooker and add just a bit of the sauce.  Doesn’t need to be much – I pour on maybe 1/2 cup or so, just enough to be on the outside of the chicken but not enough to sit in the bottom of the dish.
  2. Cover and cook on low for 5-6 hours or until chicken is done.
  3. Turn off the slow cooker and allow to cool for 15 minutes or so.
  4. Using forks or a stand-alone mixer, shred the chicken to your preferred texture.
  5. Stir in enough BBQ sauce to flavor the meat.  I also add in some of the juice from the slow cooker.  Stir together.
  6. Add to buns or tortillas with all your favorite toppings – onions, cheese, spinach, lettuce, tomato, etc.
  7. Enjoy!

With some steamed broccoli – or even carrot sticks if you’re in a big rush – this is a complete, hot meal that everyone will love!

Layered Nacho Taco Salad

OLYMPUS DIGITAL CAMERA

Sometimes it’s just too hot to cook.

While the temps haven’t really soared yet, it definitely feels hotter here in the Carolinas than it did just last week.  The humidity level has shot up and we’ve had lots of outdoor commitments – and most of them have been all day and in the sun.  I feel as if I’ve spent the past week in a sauna.

So when it came time to cook dinner, I really didn’t want anything warm. Something simple and cool but filling and fun seemed right, and so My Big Helper and I made this Layered Nacho Taco Salad.

We ended up with a spicy and (mostly) healthy salad that had some fun crunch, too.

Layered Nacho Taco Salad
Yields 4
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841 calories
52 g
180 g
51 g
49 g
29 g
757 g
877 g
10 g
0 g
19 g
Nutrition Facts
Serving Size
757g
Yields
4
Amount Per Serving
Calories 841
Calories from Fat 448
% Daily Value *
Total Fat 51g
78%
Saturated Fat 29g
144%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 180mg
60%
Sodium 877mg
37%
Total Carbohydrates 52g
17%
Dietary Fiber 10g
40%
Sugars 10g
Protein 49g
Vitamin A
678%
Vitamin C
83%
Calcium
58%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb. ground meat - chicken, turkey, or beef (in the picture above, I used chicken)
  2. 2 T. Worcestershire sauce
  3. 1 onion, diced
  4. 1 green bell pepper, diced
  5. 2 t. cumin
  6. 1 t. ground black pepper
  7. 1/4 t. ground red pepper
  8. 1 c. shredded Monterey Jack and Colby Jack blend
  9. 2 heads of romaine lettuce
  10. 1-2 tomatoes
  11. 1 small cucumber
  12. carrots to suit, sliced
  13. Salad dressing - Catalina or Chipotle Ranch are great
  14. 1 bag of Nacho Doritos
Instructions
  1. Combine the meat, onion, and bell pepper in a skillet with the Worcestershire sauce.
  2. Brown until cooked through.
  3. Drain as necessary.
  4. Add seasonings and stir well.
  5. Remove from heat.
  6. Assemble the salad veggies on plates.
  7. Place a layer of Doritos on top of the veggies. Top that with cheese and then with the meat mixture.
  8. Crown the whole salad with tomatoes and your favorite salad dressing.
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calories
841
fat
51g
protein
49g
carbs
52g
more
A Nest in the Rocks http://anestintherocks.com/
What’s your go-to meal when the temperatures rise??

Creamy Veggie Casserole

Creamy Veggie Casserole
Sometimes I get super hungry for veggies, and if the weather is cold and salad ingredients are not readily available, a dish of this casserole does this trick.  It’s quick to assemble and  and full of vitamin-rich veggies.  My kids love it as much as I do.  My husband, admittedly, prefers to have meat in his, so we either add some cooked chicken or turkey to it or serve that on the side.  Either way, this makes for a quick and yummy meal.

Creamy Veggie Casserole
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Cook Time
20 min
Cook Time
20 min
2477 calories
268 g
206 g
120 g
95 g
51 g
2201 g
4793 g
42 g
1 g
62 g
Nutrition Facts
Serving Size
2201g
Amount Per Serving
Calories 2477
Calories from Fat 1071
% Daily Value *
Total Fat 120g
185%
Saturated Fat 51g
255%
Trans Fat 1g
Polyunsaturated Fat 20g
Monounsaturated Fat 42g
Cholesterol 206mg
69%
Sodium 4793mg
200%
Total Carbohydrates 268g
89%
Dietary Fiber 47g
187%
Sugars 42g
Protein 95g
Vitamin A
828%
Vitamin C
129%
Calcium
180%
Iron
83%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 c. frozen veggies (I use a blend from Costco that includes broccoli, orange and yellow carrots, and cauliflower)
  2. 3 T. butter
  3. 3 T. flour
  4. 2 T. cream cheese
  5. 1 c. shredded cheddar (optional)
  6. 2 c. milk
  7. 1 c. chicken stock
  8. 3 c. stuffing
Instructions
  1. Steam the veggies until fork tender.
  2. Drain and place in a 9 X 13" casserole dish.
  3. In the empty pot, melt the butter.
  4. Stir in the flour.
  5. Slowly pour in the milk, stirring the entire time, to create a simple roux.
  6. Add the chicken stock.
  7. Heat over medium-low heat until mixture begins to thicken, watching carefully and stirring occasionally. Do not allow to boil.
  8. Add the cream cheese and stir until melted.
  9. Add the cheddar if desired and stir until melted.
  10. Pour the cream sauce over the veggies.
  11. Crumble your stuffing over the top. This is a great way to use up leftover holiday stuffing!
  12. Bake at 350 for 20 minutes or until bubbly.
  13. Serve hot.
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calories
2477
fat
120g
protein
95g
carbs
268g
more
A Nest in the Rocks http://anestintherocks.com/
What’s your favorite type of casserole?