Recipes for Seek the City volunteers.

Seek the City Recipes

Ritz Cracker Chicken Casserole
Please bring HOT in a disposable 9×13 pan

Ingredients

  • 4 boneless skinless chicken breasts, boiled and cubed
  • 1 cup sour cream
  • 1 (10¾ ounce) can cream of chicken soup
  • 25 Ritz crackers
  • ½ cup butter, melted
  • Salt and pepper

Directions

  1. Preheat oven to 350°F.
  2. Boil chicken breast until tender; drain and cut into one inch cubes.
  3. Spread chicken evenly over the bottom of a disposable 9×13 pan.
  4. Salt and pepper lightly.
  5. Mix sour cream and chicken soup in a separate bowl.
  6. Spread the sour cream and soup mixture over the chicken in the casserole dish.
  7. Crush the Ritz crackers and spread over top of the casserole.
  8. Spoon melted butter on top over all.
  9. Bake (uncovered) in a 350°F oven until top is golden brown, approximately 20-30 minutes.
  10. Cover with aluminum foil for transport and bring hot!

Chicken and Rice Casserole
Please bring HOT in a disposable 9×13 pan

Ingredients

  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 can (14½ oz.) chicken broth
  • 2 cups instant white rice, uncooked
  • ½ lb. (8 oz.) VELVEETA®, cut into ½ inch cubes
  • 1 pkg. (10 oz.) frozen chopped broccoli, thawed

Directions

  1. Cook chicken in large nonstick skillet on medium-high heat 5 min. or until chicken is done.
  2. Stir in broth. Bring to boil.
  3. Add rice, VELVEETA and broccoli; cover. Remove from heat. Let stand 10 min. Stir until VELVEETA is completely melted and mixture is well blended.

Potato Salad*
Please bring in a disposable 9×13 pan

Ingredients

  • 5 pounds red potatoes
  • 6 eggs
  • 2 cups mayonnaise
  • 1 onion, diced
  • 2 green onions, thinly sliced
  • 3 stalks celery, thinly sliced
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Directions

  1. Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
  2. Boil eggs: Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 12 minutes. Remove from hot water, cool, peel, and chop.
  3. In disposable container, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

* Recipe from Allrecipes


Baked Beans
Please bring HOT in disposable 9×13 pan

Ingredients

  • 1/2 pound bacon
  • 2 cans Bush’s Best Original Baked Beans (28 oz.each)
  • 1/2 teaspoon garlic powder
  • 1 onion, finely diced
  • 1/3 cup ketchup
  • 2/3 cup brown sugar
  • 1 teaspoon Worcestershire sauce

Directions:

  1. Preheat oven to 350 degrees. Cook bacon on medium heat in skillet until done. Once cool, crumble bacon. Pour off bacon grease, then lightly saute onions in skillet. Spray 9X13 disposable pan with oil/Pam. Add all ingredients to the 9X13 disposable pan. Mix well. Bake at 350 degrees uncovered for an hour.
  2. Cover with aluminum foil for transport and bring hot!

Green Beans
Please bring these HOT in a 151316 x 11 516 x 2 78 pan covered with aluminum foil.

Ingredients

  • 2 (40oz) cans of cut green beans
  • 4 T butter
  • 4 beef bouillon cubes

Directions

  1. Combine the entire contents of the green bean cans, the butter, and the beef bouillon cubes into a large pot on the stove.
  2. Simmer (on medium low) for 45 min-1 hour.
  3. Drain all liquid.
  4. Put beans into the disposable pan, cover with foil and bring it hot.

 

Banana Pudding
Please use a 9 X 13 disposable pan

Ingredients

  • 2 (3.4oz) packages of instant vanilla pudding
  • 2 ½ cups of milk
  • 8 oz of sour cream
  • 2 (9 oz) cartons of Cool Whip
  • Box of vanilla wafers
  • 8 ripe bananas, sliced in round slices

Directions

  1. Mix the pudding mix with the milk.
  2. Add the sour cream and stir.
  3. When the mixture is thick, fold in 2/3 of the Cool Whip
  4. Line the bottom and sides of the pan with the vanilla wafers, then add the banana slices, and finally top with the pudding mixture.  Use the remaining Cool Whip to top it all off!
  5. Chill overnight. Bring covered and cold!

Chocolate Éclair Cake
Please use a disposable 9×13 dish

Base Ingredients

  • 1 box plain graham crackers
  • 1 (6oz) package of french vanilla instant pudding
  • 3 cups whole milk
  • 9oz carton of Cool Whip

Directions

  1. Mix the pudding and the milk and beat for 2 minutes.
  2. Fold in the 9oz carton of Cool Whip.
  3. Butter 9×13 dish and line the bottom with whole graham crackers
  4. Spread half of the pudding mixture evenly over the layer of graham crackers
  5. Add another layer of graham crackers on top of the pudding
  6. Spread the rest of the pudding mixture evenly over the 2nd layer of graham crackers
  7. Top the pudding with a third layer of graham crackers
  8. Frost the top later with fudge frosting and let the cake stand overnight in the fridge

Frosting Ingredients

  • 1 cup sugar
  • 1/8 t salt
  • 1/3 cup cocoa powder
  • 1/4 cup milk
  • 1/4 cup butter (1/2 stick)
  • 1 t vanilla

Directions

  1. Combine the sugar, salt, cocoa powder, and milk in a saucepan. Bring to a boil.
  2. Once it is boiling, continue to cook 1 minute, stirring constantly.
  3. Remove from heat and add the butter and the vanilla.
  4. Let the frosting cool, then beat until smooth and thick enough to be spread on the top later of graham crackers. (If you don’t allow it to cool enough, the frosting will be thin and runny)