Chicken Spectacular Casserole

Chicken Spectacular

This is probably my favorite chicken casserole.  Lots of components, but easy enough.  I have served it at showers, dinner parties, friends who have just had babies, etc!  It makes a large dish of it and will easily feed 4 of us for 2 nights (bonus!) plus some lunches for my husband.  Add a side salad and a roll and you have the perfect meal.  It also freezes well, so if you don't need leftovers, divide into 8x8 pans and freeze after mixing it up.

3 c. chopped cooked chicken
1 medium onion, diced
1 package of Uncle Ben's Wild Rice, cooked
1 can Cream of Celery Soup
1 c. mayo
1 c. shredded cheddar
1 jar sliced mushrooms, drained
1 jar of pimientos, drained
1 can french style green beans, drained
1 can French Fried Onion Rings (optional)

Mix all and  and if adding onions put them on top. Bake at 350 for 30 minutes.

Chicken and Rice Casserole

 This was an easy casserole that we recently enjoyed.

1 box of long grain and wild rice, prepared according to package
2 boneless, skinless chicken breasts, cooked and shredded
1 8oz sour cream
1 can of cream of mushroom soup
1 jar of sliced mushrooms, drained

Mix all. Bake at 350 for 30 minutes.

Squash Casserole

Squash Casserole 
12 yellow squash, thinly sliced
2 eggs
2/3 c. real mayo
1 envelope of Ranch salad dressing mix
1 1/4 c. shredded cheddar cheese
1 bunch of green onions, sliced
14 Ritz Crackers, finely crushed
1/2 t. garlic salt
1/2 t. pepper
Shredded cheddar to taste
10  Ritz finely crushed

Preheat oven to 325. Combine the squash with enough water to generously cover in a saucepan and bring to a boil. Boil for 15 minutes or until tender and kinda mushy. Drain really well in a colander. Beat eggs until blended. Stir in the mayo and ranch. Add the squash, 1 1/4 c. of Cheese, green onions, 14 Ritz cracker crumbs, and seasonings. Pour the mixture into a baking dish and sprinkle with additional cheese and remaining crushed crackers.  Bake for 35 minutes.

Green Bean Casserole

I'm working on Thanksgiving recipes/side dishes for the 1st half of the month and starting holiday treats at the end of the month.

My kids were recently introduced to green bean casserole and love it.   Let kids help you with this one. They'll love that the help prepare part of the meal!

2 cans of cut green beans, drained
1 can of cream of mushroom soup
1 can of French's French Fried onions

Mix drained green beans and soup in medium mixing bowl. Put into 8x8 baking dish. Top with onions. Bake at 350 for 20-25 minutes or until heated through.

Broccoli Casserole

I've got a several bags of  broccoli to use up from last season's winter garden.  I decided to try another broccoli casserole and it was delicious!

Broccoli Casserole

4 c. frozen broccoli florets,thawed
1/2 onion, diced
1 can of cream of mushroom soup
1 c. mayo
2 eggs, beaten
2 c. cheese, divided
pepper

Preheat oven to 350.

In a large mixing bowl, combine broccoli and onion.  In another bowl, mix together soup, mayo, eggs and 1 c. of cheese, stirring well.  Pour over broccoli and stir to combine.  Pour broccoli mix into 2 quart baking dish.  Sprinkle with remaining cup of cheese. Bake for 35-40 minutes.

Dorito Taco Bake

1 lb. ground beef
1 small onion, diced
1 t. minced garlic
1 pkg. taco seasoning
1 can tomato sauce
1 can diced tomatoes, drained
1 pkg. crescent rolls 
8 oz. sour cream
4 oz. cream cheese, softened
1 c. shredded cheese
1/2 bag, Dorito chips, crushed


In skillet, brown ground beef with onion and garlic.  When there is very little pink, drain fat and add taco seasoning, tomato sauce and tomatoes.  Cook on low 5-10 minutes to thicken.


In 9x13 baking dish, press out crescent rolls to form a crust.  Top with meat/tomato mixture.


In a small bowl, mix sour cream and cream cheese.  Spread over meat mixture.  Top with shredded cheddar and crushed chips.  Bake at 350 for 30 minutes. 

Broccoli Casserole

• 2 packages (16 ounces each) frozen broccoli florets
• 1 can cream of mushroom soup
• 1 cup  lite sour cream
• 1-1/2 cups shredded sharp cheddar cheese, divided
• 1 can (6 ounces) french-fried onions, divided

Directions

• Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli.
• Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. 

Hashbrown Casserole

If you like  hashbrown casserole like the one served at a famous restaurant with an old country store...We have it as a dinner side dish.  Also great for breakfast.

1 30-oz. pkg. frozen shredded Hash Browns, thawed
16 oz. Sour cream
1 can cream of chicken soup
1 stick butter, melted
1 small onion, finely diced or grated
2 c. grated Cheddar Cheese

In large bowl, melt butter in the microwave. Add onions, sour cream, and cream of chicken soup, melted butter and 1 c. of cheese. Mix these items together. Add in potatoes and mix well.

Pour mixture into 9x13 baking dish. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

Pineapple Bake

2 20-oz. cans of pineapple chunks, drained
1 1/2 c. shredded cheddar cheese

5 T. flour
3/4 c. sugar
1/2 c. butter melted
1 roll of Ritz crackers, crushed

Put pineapple in a baking dish.  Mix cheese, flour and sugar together.  Sprinkle over pineapple.  Mix Butter and Ritz together and sprinkle evenly over casserole.  Bake 350 for 30 minutes.

Poppy Seed Chicken

Basic and Easy.

1 package of chicken, cooked and shredded
1 8oz. sour cream
1 can cream of chicken soup
1 T. poppy seeds
2 T. butter
1/2 sleeve of Rit.z Crackers


Mix chicken, sour cream, sour cream and poppy seeds. Put in 8x8 dish. Melt butter and mix with cracker crumbs. Sprinkle on top of chicken mix. Bake at 350 for 20-25 minutes or until heated through. Serve over rice.

Cheesy Ham and Potatoes (CrockPot)

Cheesy Ham and Potatoes

1 32-oz bag frozen, shredded hash brown potatoes
8 oz sour cream
1 can cream of chicken soup

1 can cream of mushroom soup
1/2 cup butter, melted
1 small onion, chopped fine

1/2 green bell pepper, diced

2 c. diced ham

1/2 c. grated parmesan cheese

black pepper to taste
1 cup shredded cheddar cheese

Crockpot Directions:
Coat the inside of a crockpot with cooking spray or butter. Spoon the potato mixture into the crockpot. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

Corn Casserole

This casserole is quick and easy to make. I took it for potluck last night. I use it as a side, but it could probably be a bread too.

Corn Casserole

1 15-oz. can of corn, drained
1 15-0z. can of creamed corn
1/2 onion, finely diced
1 stick of butter, melted
1 box of jiffy corn muffin mix
1 8-oz. sour cream
2 eggs

Mix all and spread into 9x13 pan. Bake at 350 for 30-40 minutes. Cut into squares and serve.

Zucchini and Ham Casserole

Each Summer we would go to our Great Aunt and Uncle's lake house in Michigan for a day visiting with cousins and family we don't get to see too often. We would always have lots of yummy food, but one of my most favorite dishes was this casserole. I always make it when I have leftover ham. It's so good. I took it to potluck dinner at church last night and brought home an empty dish - always a good sign!


Cook 4 c. diced zucchini for 7-8 minutes, drain.

While the zucchini is cooking - make a white sauce

In a saucepan over medium heat, melt 4 T. butter and add 1/2 onion finely chopped, after it sautes for a minute or two add in 3 T. of flour and stir to combine and continue cooking for another 1-2 minutes. Add 3/4t. salt and whisk in 1 1/2 c. milk. Cook until thickened.

In a large mixing bowl, mix together, cooked zucchini, white sauce, 2 T. parsley, 2 1/2 c. cubed ham, 2 1/2 c. seasoned croutons and 1 c. shredded cheddar cheese.

Bake at 350 for 30-40 minutes.

Baked Wild Rice and Beef

1 lb. lean ground beef
1 onion, finely chopped
4 celery stalks, finely chopped
1 package Long Grain and Wild Rice Mix (I love the microwave packages!)
1 can Cream of Celery
1 can Cream of Mushroom
4 oz. swiss cheese, shredded
1 4 oz jar of sliced mushrooms, drained

Saute ground beef, onions and celery until there is no more pink. Combine with remaining ingredients in large bowl. Bake in 2 quart casserole dish at 350 for 30 minutes or until heated through.

Sweet Potato Casserole

Another good one for Thanksgiving. I made this for our Sunday School Class dinner tonight. I hope it's a hit.

3 c. cooked and mashed sweet potatoes
1/3 c. milk
1 c. sugar
1 stick of butter, melted
2 eggs
1 T. vanilla

Mix all and place in baking dish.

Top with

1 c. brown sugar
1/3 c. butter
1/2 c. flour
1/2 c. chopped pecans
Mix all.

Bake at 350 for 25 minutes.

Squash Casserole

We had this the other night and that we always have for Thanksgiving.


3 c. cooked yellow squash, drained
2 pieces of bread, torn into small pieces
1 egg, beaten
salt and pepper
1/4 c. butter, melted
1/2 c. finely chopped onion
1/2 c. milk
1 c. grated cheddar cheese

Mix all. Bake at 350 for 45 minutes

Macaroni Casserole

Gracie is really into macaroni these days. I came across a macaroni casserole, but decided to fix it up a little. It turned out really good.


8oz. Elbow Macaroni
1 lb. of Ground Beef
1/2 Onion, chopped
1/2 red bell pepper, chopped (can use green bell for a different color, I just don't like it)
1 t. minced garlic
1 can Cream of Mushroom
1 c. Mayo
2 c. Sharp Shredded Cheddar
4 oz. jar of Mushrooms, drained
2 oz. jar pimientos, drained
15 Ritz crackers, crushed
1 T. butter

Prepare macaroni according to directions and drain. Brown the ground beef and before it's almost done add in the onion, bell pepper and garlic. When the meat is fully cooked, drain. Add to Macaroni. Mix in the next 5 ingredients. Season with Salt and Pepper to taste. Top with crackers mixed with butter. Bake at 300 for 30 minutes.

Smoked Turkey Tetrazzini

Every year Alan gets a turkey from work, but we eat at my mom's so we save his. Since his favorite hobby is BBQ/smoking meat lately he did the turkey this way for us to have. After several turkey sandwiches, I must do something else with the meat because I'm tired of them!
Here is a yummy recipe from Southern Living that we enjoy.

1 12oz. package of Fettuccine, cooked and drained
1/4 c. butter
1 medium onion, chopped
3 T. flour
1 t. salt
1 t. fresh ground pepper (check out Penzey's )
3 c. milk
3 c. chopped smoked Turkey
1 jar sliced mushrooms, drained
1 c. white wine
1 c. shredded parmesan cheese
1 c. sliced almonds
3 T. chopped fresh parsley ( I used about 1 1/2 T. of dried)

Melt butter in large skillet. Add onion and saute until tender. Gradually stir in flour and next 2 ingredients until smooth. Add milk and cook, stirring constantly, for 5 minutes or until thickened. Remove from heat and stir in Turkey, mushrooms and wine.

Layer in 9x13 dish, 1/2 the pasta, 1/2 Turkey mix, and 1/2 c. parmesan cheese. Repeat with pasta and turkey mix.

Combine remaining 1/2 c. parmesan cheese, almonds and parsley. Sprinkle over the casserole.

Bake at 400 degrees 20-25 minutes.