Chicken Broccoli Supreme

Chicken Broccoli Supreme
recipe and image from Get Off Your Butt and Bake

INGREDIENTS:
1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds

Sauce:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

DIRECTIONS:
1. In greased 13×9 pan, layer the broccoli and chicken, then set aside.
2. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted.
3. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.
4. Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter.
5. Sprinkle crumbs over the top of the grated cheese.
6. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

*I cut this recipe in half, only using a 8x8 square pan. My family thought it was a yummy, simple weeknight meal.

Tortellini Spinach Bake in Creamy Lemon Sauce

Tortellini Spinach Bake in Creamy Lemon Sauce
from Our Best Bites

INGREDIENTS:

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

DIRECTIONS:

1. Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

2. Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest.

3. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

4. While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.

5. Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

6. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

*I added some shredded rotisserie chicken to this dish. Next time I wouldn't add as much basil, it was a little too much.

Shepherd's Pie

Shepherd's Pie
from Picky Palate

INGREDIENTS:
2 1/2 lbs peeled diced potatoes
3 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Lawry’s garlic salt
1 Cup milk

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic
1 pound ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 Cups green beans (I didn't include these!)

Sauce:
3 Tablespoons butter
3 Tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Cup chicken broth

1 cup shredded cheddar cheese

DIRECTIONS:
1. Place peeled and diced potatoes into a large pot of water. Bring to boil and boil for 13-15 minutes or until potatoes are fork tender. Drain and transfer to the bowl of a stand or electric mixer. Mix in butter, salt, pepper and garlic salt. Slowly add milk until nice and creamy. Keep tasting potatoes to see if you need more seasonings. When done to your liking, set aside for a few minutes.
2. Preheat oven to 350 degrees F.
3. Heat oil into a large skillet over medium heat. Saute onions until translucent, about 5 minutes. Add garlic, beef, salt and pepper; cook until browned. Stir in green beans then reduce heat to low.
4. To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper then slowly add in chicken broth until thick and creamy.
5. Add sauce to meat mixture then transfer to bottom of a 9×13 inch baking dish. Pour mashed potatoes over meat mixture then top with shredded cheese.
6. Bake for 20-25 minutes or until cheese is melted through.

Chicken Tortellini Bake

Chicken Tortellini Bake
from My Kitchen Cafe

INGREDIENTS:
16 ounce package of cheese tortellini (use the fresh not frozen kind)
1 tablespoon oil
2 cups (about 2 chicken breasts) chicken, cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 tablespoons flour
8 ounces (1 cup) chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
8 oz (2 cups) shredded Monterey jack cheese (I used mozzarella)

DIRECTIONS:
1. Bring a large pot of water to boil and cook tortellini for 2-3 minutes. Drain and set aside.
2. Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown.
3. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes.
4. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.
5. Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.
6. Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

*I cut this recipe in half for my little family. This was a yummy, just homey pasta casserole. I served it with broccoli and Asiago cheese bread.

Chicken Spaghetti Casserole

Chicken Spaghetti Casserole
from The Pioneer Woman

INGREDIENTS:
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup (or 1 of mushroom, 1 of chicken)
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained (I just used diced red pepper)
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper (to Taste)
1 cup Additional Grated Sharp Cheddar Cheese

DIRECTIONS:
1. Boil chicken until cooked and then cube to make about two cups.
2. Cook spaghetti in same chicken broth until al dente. Do not overcook.
3. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
4. Place mixture in casserole pan and top with remaining sharp cheddar.
4. Bake at 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

This casserole was pretty darn good! It had great flavor and was super easy. I made it in the afternoon and kept it in the fridge for a few hours and then baked it for dinner time. Yum!

Chicken Penne Casserole

Chicken Penne Casserole
recipe and image from Taste of Home

INGREDIENTS:
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup each chopped onion, green pepper and sweet red pepper
1 teaspoon each dried basil, oregano and parsley flakes
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon canola oil
3 garlic cloves, minced
1-1/2 cups uncooked penne pasta
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese

DIRECTIONS:
1. In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
2. Cook pasta according to package directions. Meanwhile, process tomatoes and tomato paste in a blender; add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
3. Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.
4. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through.

Chicken Enchilada Casserole

Chicken Enchilada Casserole
recipe and image from Recipe Girl

INGREDIENTS:
1 ¼ lbs skinless boneless chicken breasts
1 ½ cups onions, chopped
4 cloves garlic, minced
½ cup beer (I used apple juice instead)
¼ tsp ground red pepper
28 oz can chopped tomatoes, drained
½ cup green onions, thinly sliced (divided)
Two 2 ¼ oz can sliced olives, drained (divided)
Two 4oz. cans chopped green chilies, drained
5 Tbs flour
½ tsp salt
½ tsp ground cumin
¼ tsp ground coriander seed
2 cups 1% low fat milk
2 large egg whites, lightly beaten
¾ cup shredded sharp cheddar cheese
¾ cup shredded Monterey Jack cheese
Six 6″ corn tortillas, cut in half
½ cup fat free sour cream
½ cup salsa
tortilla chips

DIRECTIONS:
1. Preheat oven to 350 degrees F. Coat 2 ½ qt. casserole dish with cooking spray.
2. Spray a large nonstick skillet with cooking spray. Place over medium heat until hot. Add chicken; cook 6 minutes on each side, or until done. Remove chicken from skillet and let cool. Shred chicken with 2 forks; set aside.
3. Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper and tomatoes; cook 15 minutes, or until most of the liquid has evaporated. Remove from heat. Reserve 1 T. green onions and 1 T. olives for garnish. Stir in remaining green onions, olives and chilies into chicken mixture; set aside.
4. Combine flour, salt, cumin and coriander in medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.
5. Place cheeses in bowl; toss well and set aside.
6. Spread ½ cup white sauce in bottom of casserole dish. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, ½ cup sauce and ½ cup cheese mixture. Repeat layers twice, ending with sauce. Set aside remaining ½ cup cheese mixture.
7. Bake, uncovered, or 40 minutes or until hot. Sprinkle with remaining ½ cup cheese, reserved green onions and olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream, salsa, and tortilla chips.

*This was an ok Mexican dish. I already had all the ingredients, besides the corn tortillas, so that was nice! It had great flavor and was really good served with the sour cream, salsa, and tortillas chips. I actually thought it was delicious as leftovers (and I usually don't really like leftovers). I ate it two days in a row for lunch! It wasn't one of my favorites, but I will definitely make it again.

Garlic Ranch Biscuit Chicken Pot Pie

Garlic Ranch Biscuit Chicken Pot Pie
from Picky Palate

INGREDIENTS:

4 large chicken breasts, cooked and shredded
1 packed dry Ranch Dressing Mix, reserve 1/2 tsp for topping
1/2 tsp salt
1/4 tsp pepper
2 10 oz cans cream of chicken soup
10 oz can cheddar cheese soup
1 cup chicken broth
1 cup milk
2 15 oz cans mixed veggies, drained
3/4 cup crumbled bacon pieces, already cooked
1 1/2 cup shredded cheddar cheese
1 6 count can Pillsbury Homestyle Biscuits
1/2 tsp garlic salt

DIRECTIONS:
1. Preheat oven to 350 degrees F. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings.
2. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggis then shredded chicken.
3. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top.
4. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese.
5. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve.

This was a great, hearty dish with really good flavor!
*I cut this recipe in half and used a square 8x8 pyrex dish.

Enchilada Casserole

Enchilada Casserole
from Leanne Ely, Saving Dinner

INGREDIENTS:
3/4 lb ground beef
1 cup oats
1 tsp garlic powder
1 can chopped black olives
1-2 cans tomato sauce
1 cup sour cream
1 cup Ricotta cheese
1 can diced green chiles
tortilla chips
1 cup cheddar cheese

DIRECTIONS:
1. Preheat oven to 350.
2. In a skillet, brown beef and drain well. Add oats and stir. Add garlic powder, olives, and tomato sauce.
3. In a bowl, mix sour cream, Ricotta cheese, and green chiles.
4. Crush tortilla chips and place half of them on the bottom of a 9x13 casserole dish.
5. Add half meat mixture, then half sour cream mixture, and half the cheese.
6. Repeat layers.
7. Bake for 30-40 minutes.

*I half this recipe and bake it in a 8x8 square casserole dish.

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

INGREDIENTS:
2 boneless, skinless chicken breasts
1 pint sour cream
2 cans cream of chicken soup
2 envelopes of Stove Top stuffing

DIRECTIONS:
1. Preheat oven to 350.
2. Boil chicken, dice up, put in bottom of 9x13 pan.
3. Mix sour cream and cream of chicken soup and spread over chicken.
4. Prepare stuffing and spread over evenly.
5. Bake for 15-20 minutes.