Category: Casseroles


INGREDIENTS:

  • 2-2 1/2 cups of “cooked” chicken.  I used left over rotisserie and chopped into bite size pieces.
  • 6-8 slices of cooked bacon…I lean towards LOTS of BACON
  • Assorted veggies that were in the fridge that I needed to use up..Brussel Sprouts, sliced, assorted colorful peppers, chopped, broccoli, chopped..you can use spinach, kale, onions you name it…and I sautéed them all together in a pan with bacon grease because you need to cook the veggies
  • 1 tbs of mince garlic that I added to the sautéed veggies along with some of my favorite seasonings…your choice!
  • 1 1/2 cups of shredded cheddar cheese…or you can use whatever you have on hand! I saved 1/2 of cheese to put on top
  • 1 cup of Guacamole Salsa that was staring me in the face but the recipe from “Wholesome Yum” suggested a ranch dressing…to time consuming to make and I cut it with 1/4 c of sour cream to make is less spicy (tho if it were just for me, I would not have cut it) and saved about 1/4 c to put on top along with the cheese.

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DIRECTIONS:

  1. PREHEAT OVER TO 375 degrees
  2. Mix ALL the ingredients into a large bowl and mix **reserving 1/2 cup of cheese & 1/4 c of salsa
  3. Transfer to an 8×8 greased baking dish…
  4. Top with extra salsa and cheese and in the oven it goes, uncovered
  5. Should be ready to eat in about 20 minutes, when cheese is melted and it is bubbly!

THANK YOU Wholesome Yum for your recipe!!! It was delicious and this fed 4 people

 

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This I made from the May issue of Cooking Light. So EASY and SOOO darn good!

This I made from the May issue of Cooking Light. So EASY and SOOO darn good!

 

Ingredients

  • 1 cup uncooked large or regular elbow macaroni
  • 3 cups prechopped broccoli florets
  • 6 bacon slices, cooked crispy, then cooled and then crumble and put in bowl and put aside
  • 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch bite-sized pieces
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon minced fresh garlic from a jar is just fine!
  • 1 1/4 cups 1% low-fat milk…or whole milk..or better yet, 1/2 & 1/2
  • 1 cup chicken stock (such as Swanson)
  • 1/4 cup plus 1 teaspoon all-purpose flour $
  • 10 ounces sharp cheddar cheese, shredded (about 1 1/4 cups) and i also used some blue cheese that I had on hand!! That was yummy!

Preparation

  1. 1. Preheat broiler to high.
  2. 2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to same pot  during last 2 minutes of cooking. Drain both
  3.  While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan, drain then crumble; reserve 1 1/2 teaspoons drippings in pan.
  4. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.
  5.  Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.
  6. Let cool about 5 mins and then dish it up!! You will see nothing but empty plates and people asking for more!!

Mac & Cheese Served

This feeds 4 people with a little extra for seconds…and there WILL be seconds!!!

Chicken Pot Pie Casserole
Now remember, people….I made this at the Love Kitchen where we serve over 125 people every week and we use whatever it is we have on hand,  In essence, we wing it!!!  You can use fresh, or already cooked chicken…can vegetables or fresh…milk or chicken broth…it is your pallet to do what you like.  Seasoning is important.  S & P and thyme…some garlic powder, again, whatever you choose.
We had 20 cans of Pillsbury biscuits that we had to do something with, so we decided to make that the crust…but then we ran out and went to Bisquick.
So have a go at it….it is simple and it was GOOD!!!!
INGREDIENTS:
cans (10 3/4 ounces each) Cream of Chicken & Cream of Mushroom Soup ….or even Cream of Celery
2 cups of EITHER milk or chicken broth
1/4 teaspoon dried thyme leaves, crushed 
1/4 teaspoon ground black pepper
 
1 can mixed vegetables-DRAINED
1 can peas-DRAINED
1 can carrots-DRAINED
1 can sliced mushrooms-Drained
You can use corn, string beans, ….whatever is on hand!!! But DRAIN them
OR….you can use fresh carrots (2) celery(2 stalks) , onions ( med diced)  or whatever vegies,  and slice them  
2-3 cups of a  rotisserie chicken already cooked and cut in 1 inch pieces, or cook your own chicken breast, whole chiecken, whatever.. and chop them up…
package of Pillsbury Grand Biscuits or 10 regular refrigerated biscuits or even better, make some Bisquik Biscuits and to put on top of mixture.
DIRECTIONS:
             Preheat oven to 400 degrees
            ***If using fresh vegetables, saute them in pan with 1 TBS oil and saute until soft***
  • Stir the soup, milk, thyme, black pepper, vegetables ( that need to be cooked if fresh) and chicken in a large bowl, and mix with spoon,  then transfer to a 9×13 shallow baking dish
  • Add either the Pillsbury Grand biscuits or whatever biscuits you have in the fridge or make some Bisquick Mix ….whatever you prefer!
  • Bake at 400°F. for 20-25 mins, covered  or until the chicken mixture is hot and bubbling. Then take off cover and cook an additional 10-15 mins until biscuits have turned brown.
  • Take out and let cool about 5 mins and then serve.

Soooo easy and a great comfort food!