Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts

Sunday, February 10, 2013

Creamy Swiss Chicken with Cheddar Herb Biscuits

This recipe has quickly become a family favorite. It is comfort food at its best. 





For Chicken Mixture: 
3 c. cooked, shredded chicken (I use a rotisserie chicken from Walmart)
2 c. frozen or canned vegetables (I used corn and green beans because that's all my son eats)
1 c. Swiss cheese, shredded
1/2 c. chicken stock
2 T. butter
2 T. flour
1 c. milk
1 t. onion powder
1 t. pepper
1 t. salt


For Biscuits:
2 cups all-purpose flour
1 T sugar
1 T dried parsley
1 T dried rosemary
2 t baking powder
1/2 t salt
1/4 cup butter
4 oz. shredded cheddar
3/4 cup milk
1 egg

Directions:

Preheat the oven to 400 degrees and grease a 9x13 casserole dish.



In a bowl combine shredded chicken, veggies, chicken stock and seasonings.  In a saucepan, melt butter over medium heat.  Sift in flour and stir to combine, letting flour cook out for 2 minutes.  Stir in milk, bring heat up to medium high and stir until thickened {about 3-4 minutes}.  Sprinkle in Swiss cheese and stir until melted and combined.  Pour cheese sauce into chicken mixture, toss and pour into casserole dish. 

To make the biscuits, mix together in a large bowl the flour, sugar, parsley, rosemary, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles course crumbs. Stir in the cheddar cheese. In a separate bowl, mix together the egg and milk. Add to the crumb mixture all at once. Stir quickly with a fork to moisten. On a floured surface, roll out the dough and cut into biscuits. 



Place uncooked biscuits over the chicken mixture and brush with melted butter.  Bake for 35-40 minutes or until biscuits are golden brown and done.

Recipe adapted from Ally's Sweet and Savory Eats

Sunday, September 30, 2012

Chicken Tetrazzini

This makes a large casserole. I use it for busy nights and make it ahead of time since it takes a long time to cook. We just heat it up in the microwave on the night we plan to eat it.



Ingredients:
1 whole rotisserie chicken
16 oz vermicelli pasta (I use Ronzoni Smart Taste Thin Spaghetti), cooked and drained
32 oz fat free low sodium chicken broth
1 can reduced fat cream of chicken soup
1 can reduced fat cream of mushroom soup
1 tsp garlic powder
1/2 cup grated parmesan cheese

Directions:

Preheat oven to 350.

Remove meat from the chicken (of course, getting rid of the skin) and chop.

Whisk together soups, chicken broth, and garlic powder. 

Lightly spray a 9x13-inch pan with cooking spray.  Layer 1/2 noodles, 1/2 chicken, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese on the pasta.  Repeat layers and top with remaining parmesan cheese. 

Cover with foil and bake for 1 1/2 hours.

Sunday, November 27, 2011

Baked Cheddar Chicken with Cream Sauce

I've seen this recipe in several places online, and I adapted it to make it somewhat lower in calories.



Ingredients

4 3 oz. chicken breasts
1 sleeve reduced fat Ritz crackers
1/8 t pepper
1/2 C skim milk
4 oz. reduced fat cheddar cheese, grated
1 t dried parsley

Sauce

1 can reduced fat cream of chicken soup
2 T fat free sour cream

Directions

In a gallon size baggie, smash ritz crackers into crumbs.
Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the pepper into the cracker crumbs and stir the mixture around to combine.
Dip each piece of chicken into the milk, cheese & crumbs in succession.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
Sprinkle the dried parsley over the chicken.
Cover the pan with tin foil and bake at 400 degrees for 40 minutes.
Combine the sauce ingredients into a microwaveable safe dish, and cook until warm.
Spoon the sauce over the chicken and serve.

Chicken (or Turkey) and Dumpling Casserole

I thought this would be a great way to use some of the leftover turkey from Thanksgiving. You could also use chicken (leftover rotisserie chicken would be perfect). It really does taste just like chicken and dumplings! Yum!



Ingredients:
3-4 cups of cooked chicken or turkey
2 cups low fat, low sodium chicken broth
2 T unsalted butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup skim milk
1 can Campbell's reduced fat cream of chicken soup

Preheat the oven to 400 degrees.

Melt butter in the microwave and pour that into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter.

Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken.  Don't stir.

Whisk together chicken broth and cream of chicken soup. Very carefully pour over the flour and milk mixture.  Don't stir.

Bake uncovered at 400 degrees for 35 to 45 minutes, or until top is light golden brown.

Recipe adapted from Plain Chicken

Monday, June 27, 2011

Tex Mex Chicken and Rice Bake

This tool longer than 45 minutes to cook. I had to cook it for about an hour and 15 minutes to make sure the rice was done. It was a very good casserole.




Ingredients:
1 can (10 3/4 ounces) Campbell's Healthy Request Cream of Chicken Soup
1 cup salsa
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast halves (about 1 pound)
Paprika
3oz reduced fat shredded Cheddar cheese

Directions:
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.

Recipe Source - Campbells

Sunday, April 10, 2011

Chicken and Biscuit Bake

This is a comfort food casserole that's quick and easy to make, and is still a family pleaser.



Ingredients:
1 can Campbell's Healthy Request Cream of Chicken Soup
3/4 cup fat free sour cream
16 oz. cooked chicken breast, cubed
1 12 oz. bag frozen green beans, thawed
2 cups frozen corn, thawed
4 oz. shredded reduced fat 2% milk cheddar cheese
3 T skim milk
1 cup Bisquick Heart Smart baking mix

Directions:

Heat oven to 375 degrees. Mix soup,1/2 cup sour cream, chicken, vegetables and cheese in a mixing bowl. Pour into 8-inch square baking dish.

Stir milk and 1/4 cup sour cream into baking mix. Drop by heaping tablespoonfuls into 6 mounds on top of chicken mixture.

Bake 35 minutes or until biscuit topping is golden brown and chicken mixture is hot and bubbly.


Serving Size: makes 6 servings




Recipe modified from Kraft.


Sunday, April 3, 2011

Ott's House Casserole

Ott's Pasta is a take-out pasta place in Springfield, MO that has been a favorite of mine since Eric and I were in college. Their signature dish is called House Casserole, and it is my favorite pasta dish. I decided to recreate it at home, and I think I did a pretty good job! The combination of the egg noodles and the sour cream sauce is very unique and very tasty. By using lower fat products, I was able to make this one without having to feel guilty when I eat it. :) I hope you enjoy my version of Ott's House Casserole.




Ingredients:
8 oz. Ronzoni Smart Taste Extra Wide Noodles
1 jar (26 oz) Ragu Light Tomato & Basil No Sugar Added Pasta Sauce
1 t garlic powder
1 t oregano
1 lb lean ground beef (93/7)
1 cup fat free sour cream
4 oz. reduced fat cream cheese


Directions:

Cook pasta according to package directions.

While pasta is cooking, brown ground beef in a large nonstick skillet. Drain and return to skillet. Add sauce and spices to pan. Heat on low for 10 minutes.

Once pasta is cooked, drain the water. Put half of the pasta in a 2 quart baking dish.

Mix sour cream and cream cheese until well combined.

Spread sour cream mixture over noodles. Top with remaining noodles. Top with sauce.

Bake in 350 degree oven for 30 minutes or until bubbly.

Serving Size: makes 6 servings



Sunday, March 27, 2011

Hash Brown Pizza

This is a different take on pizza. It's pretty easy to make, and you could substitute whatever toppings you like for the pepperoni.



Ingredients
:
1 pkg (20 oz) Simply Potatoes Shredded Has Browns
1 egg
1 T flour
1 cup Hunts Garlic & Herb Pasta Sauce
4 oz. shredded part skim mozzarella cheese
34 slices Hormel Turkey Pepperoni

Directions:

Preheat oven to 350.

In a large mixing bowl, beat the egg. Add in the hash browns and flour. Stir to combine.

Pour into a 2 quart baking dish sprayed with no-stick spray.

Bake for 30 minutes or until potatoes are slightly brown on top.

Remove from oven and top with pasta sauce, cheese, and pepperoni. Return to oven and bake for 15 minutes or until cheese is melted.

Makes 4 servings.




Saturday, March 5, 2011

Chicken Noodle Soup Casserole

This casserole is very similar to my Comforting Chicken Noodle Soup. The crackers give it a nice crunch.

Ingredients:
16 oz. boneless skinless chicken breasts, cooked  
12 oz. Ronzoni Smart Taste Extra Wide Noodles 
1 medium onion, chopped 
2 cloves garlic, minced 
1/2 cup carrots, chopped 
1/2 cup celery, chopped 
1 can Campbell's Healthy Request Cream of Chicken Soup 
1 can Campbell's Healthy Request Cream of Mushroom Soup 
1/2 cup fat free sour cream 
1/2 t pepper 
1 T dried parsley 
36 Town House Reduced Fat crackers, crushed


        Directions:
        Cook the noodles in boiling water according to package instructions.

        While the noodles are cooking, cut up the chicken into 1/2 inch pieces. Drain pasta and set aside. Finely chop onions, carrots and celery.

        In a pot saute onion, minced garlic, carrots, and celery. Cook until the onions appear translucent. Add the mushroom soup, chicken soup, and sour cream. Mix well.

        Add the noodles, chicken, pepper and parsley. Stir until fully coated. Transfer to a greased 9×13 pan.

        Bake at 350F for 30 minutes or until bubbly.

        Remove from oven and sprinkle with crackers and bake 5 – 10 more minutes.

        Makes 8 servings

        Recipe adapted from 4 Little Fergusons


        Friday, August 27, 2010

        Bush's Chicken and Rice Casserole

















        Ingredients:
        1 (8.8-oz.) pouch ready-to-serve long grain and wild rice mix (I just used plain rice I cooked myself - the other stuff has too much sodium)
        1 (15.8-oz.) can BUSH'S Great Northern Beans, rinsed and drained
        1 (10 3/4-oz.) can cream of chicken soup
        3 cups chopped cooked chicken
        1 cup milk
        1 tablespoon chopped fresh parsley
        1/4 teaspoon freshly ground pepper
        1 cup freshly shredded Cheddar cheese
        1/4 cup fine, dry breadcrumbs
        Garnish: fresh flat-leaf parsley sprigs


        Directions:
        1. Preheat oven to 425°. Prepare rice according to package directions.
        2. Stir together beans, next 5 ingredients, and rice in a large bowl. Pour mixture into a lightly
        greased 11 x 7 inch baking dish. Sprinkle with cheese and breadcrumbs.
        3. Bake at 425° for 15 to 18 minutes or until thoroughly heated and cheese is melted. Let stand
        5 minutes before serving. Garnish, if desired.

        Tator Tot Surprise

















        Ingredients:
        1 pound lean ground beef
        1 can green beans, french cut (no sodium)
        1 can reduced fat cream of mushroom soup
        1/2 cup skim milk
        1 package frozen tater tots
        shredded cheddar cheese (2% milk kind)

        Directions:
        Brown hamburger. Mix green beans, hamburger, soup and milk together. Place in the bottom of a casserole dish. Cover the top of the hamburger mixture with a layer of tater tots. Bake at 375 degrees for 50 minutes.  Remove and sprinkle cheese over the top.  Place back in the oven and bake for 10 more minutes or until the cheese is melted.

        Recipe source - One Crazy Cookie

        Taco Corn Bread Casserole

        This was really tasty and really easy to make. I made it the day before and just put it in the oven the night we wanted to eat it.
















        Ingredients:
        1 package (8 1/2 oz) corn bread/muffin mix
        1 egg
        1/3 cup milk
        3 cups cooked taco seasoned meat (I use my own taco seasoning)
        1 can low sodium black beans (I use Best Choice Clearly Organic brand)
        1 cup (8 oz) sour cream, light
        1/2 cup 2 % milk reduced fat cheddar cheese, shredded
        1/2 cup onion, chopped
        1 medium tomato, chopped
        1 cup shredded romaine lettuce


        Directions:
        In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.  Combine taco meat and beans, spread over corn bread.  Combine sour cream, cheese and onion.  Spread over meat mixture.  Bake for 20 - 25 minutes longer or until heated through and cheese is melted.  Sprinkle with tomato and lettuce.



        Recipe modified from - Debbie Does Dinner Healthy

        Sunday, July 18, 2010

        Meatball Sub Casserole

        This is very tasty and was loved by the boys. Trust me that it tastes better than the picture looks. :)
















        Ingredients:

        1/4 cup seasoned bread crumbs
        3 tablespoons grated Parmesan cheese
        1 pound ground round


        1 loaf (1 pound) Italian or French bread, cut into 1-inch slices
        1 package (8 ounces) reduced fat cream cheese, softened
        1/2 cup mayonnaise (I use low fat)
        1 teaspoon Italian seasoning
        1/4 teaspoon pepper
        2 cups (8 ounces) shredded part-skim mozzarella cheese
        1 jar (28 ounces) spaghetti sauce


        Directions:
        In a bowl, combine the bread crumbs, Parmesan cheese, and ground beef. Mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink.

        Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. baking dish (all of the bread might not be used). Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella.

        Place meatballs evenly over bread layer. Pour spaghetti sauce evenly on top, and sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6 servings.

        Recipe adapted from Taste of Home

        Sunday, February 21, 2010

        Potato Pizza

        This is an awesome comfort food dish. My family loved it and said it is definitely a keeper.















        Ingredients:
        1 lb ground beef
        1/2 tsp salt
        1/4 tsp pepper
        1/2 cup chopped onion
        1/2 tsp oregano or Italian seasoning
        1/2 tsp sugar
        1 can (15oz) tomato sauce
        4 cups thinly sliced potatoes (I used 6 medium-size potatoes)
        1 Tbsp butter
        1 can cheddar cheese soup
        1/2 cup milk
        mozzarella cheese, shredded
        1/2 cup grated Parmesan cheese

        Directions:

        Brown ground beef with salt, pepper and onions. Render fat from ground beef. Add oregano, sugar and tomato sauce. Combine potatoes and beef mixture into a 13x9x2-inch pan. Dot with butter. Stir together cheddar cheese soup and milk until smooth. Pour cheese sauce over top, but don't stir. Cover pan tightly with foil. Bake in preheated oven at 375 degrees for 1 hour. Remove from oven, remove & discard foil. Arrange shredded mozzarella and sprinkle on grated Parmesan. Return pan, uncovered, to oven and bake an additional 5-10 minutes.


        Recipe Source - Balancing Act Basics

        Sunday, January 24, 2010

        Pizza Biscuit Bake


        Makes: 8 servings

        Ingredients:
        3 1/3 cups Reduced Fat Bisquick® mix
        1 cup skim milk
        2 cups Hunts Garlic and Herb spaghetti sauce
        1 package (6 oz) sliced turkey pepperoni
        8 oz part skim shredded mozzarella cheese

        Directions:
        1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
        2. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls evenly over bottom of baking dish (dough will not completely cover bottom of dish). Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with half of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
        3. Bake 20 to 25 minutes or until golden brown.



        Recipe Source - Betty Crocker

        Country Ham and Macaroni Casserole


        Ingredients:
        1 lb cooked ham, cubed
        1 large onion, diced
        1 lb elbow macaroni (I used shell-shaped pasta)
        2 cups shredded extra sharp cheddar cheese (8 oz) - 2 % milk kind
        1 cup fat free sour cream
        1 can reduced fat cream of chicken soup

        Directions:
        Heat oven to 400º. Bring 4 quarts water to boiling in large pot. Once water begins to boil, add onion and pasta to pot. Return water to boiling; cook 8 minutes, stirring occasionally. Drain pasta and onion; return to pot. Add ham, cheese, sour cream and soup. Pour into a 13x9x2 baking dish. Bake in heated 400º oven 30 minutes or until heated through. Let stand 5 minutes before serving.

        If freezing: Prepare in two 8x8 casserole dishes, bake one and freeze one (unbaked) for another day. Let thaw in fridge before baking as directed.

        Recipe modified from one by Balancing Act Basics

        Sunday, November 1, 2009

        Cheesy Chicken Cordon Bleu Rice Casserole

        Ingredients:
        1 teaspoon extra virgin olive oil
        1 medium onion, finely chopped
        1 clove fresh garlic, minced
        ½ lb diced turkey ham
        2 cups cooked shredded chicken breast
        2 tablespoons butter
        ¼ cup flour
        ½ teaspoon salt
        ¼ teaspoon fresh cracked pepper
        14 oz can chicken broth
        3 cups cooked rice of choice
        1 cup shredded cheddar cheese
        1 cup shredded mozzarella or swiss cheese

        Directions:
        Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion , about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9×13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.

        6-8 servings

        Recipe modified from Picky Palate

        Beef Burgundy with Biscuits



        Ingredients:

        3/4 cup thinly sliced onions
        1 clove garlic, finely chopped
        1 pound lean beef stew meat, cut into 1-inch cubes
        1 can (14.5 oz) diced tomatoes, undrained (I puree mine because Corey won't eat tomato chunks)
        1 cup fresh mushrooms, sliced
        1/3 cup red wine
        1/4 teaspoon dried oregano leaves
        1/4 teaspoon dried basil leaves
        1 bay leaf
        1 can (10.2 oz) Pillsbury Flaky layers refrigerated original or buttermilk biscuits

        Directions:
        1. In a large nonstick skillet, cook onions and garlic; simmer uncovered about 2 minutes, stirring occasionally. Remove with slotted spoon. Add beef to skillet; cook about 5 minutes or until browned. Stir in onions and garlic,  tomatoes, mushrooms, wine, oregano, basil and bay leaf. Cover; simmer about 25 minutes or until meat is tender. Remove bay leaf.

        2. Heat oven to 375°F. Separate dough into 10 biscuits; cut each into quarters. Pour hot meat mixture into ungreased 2-quart casserole. Arrange dough wedges, point-side-down, on top of hot meat mixture.

        3. Bake 20 to 25 minutes or until biscuits are golden brown.

        Makes 6 servings.




        Recipe adapted from Pillsbury

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