15 Minute Skillet Chicken and Dressing Casserole

15 Minute Skillet Chicken and Dressing Casserole

The story of this recipe creation comes with a little confession.

I wasn’t really paying as much attention to the beginning of the sermon on Sunday as I should have been.  Instead, I was thinking of the plate of leftover chicken in the fridge and wondering how I could turn it into a quick lunch.

I promise I did try to pay attention to the preacher.  Truly.  I even know how the sermon ended and what the point was.  One of my kids said it could all have been summed up in the phrase I say to them whenever they leave the house:

“Remember who you are and make good choices.”

But for the front part of the sermon, I was only remembering that chicken and trying to match it with things in the pantry.

And I have to admit, it was time well spent, because the end product of my imagination was this quick version of Chicken and Dressing Casserole.

Because you just don’t always have time for a meal to hang out in the oven for an hour before you eat it.

I only have the one photo of this.  No ingredient photo either.  We were hungry!

But here’s the nitty gritty of how you make it:   [Read more...]

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Easy Chicken Alfredo Pasta Bake with Sun-Dried Tomatoes

Chicken Alfredo Pasta Bake with Sun-Dried Tomatoes

 

This Chicken Alfredo Pasta Bake couldn’t get any easier.  For one thing, I started with rotisserie chicken.  More on that in a post coming soon.

To the rotisserie chicken, I added Alfredo sauce, sun-dried tomatoes and cooked pasta.  Top it all with provolone cheese and pop it in the oven for a bit.

The kids loved this and so did I!

This casserole is creamy, cheesy and full of flavor.

In an unrelated note, check out that casserole dish.  I use that dish all the time and it’s been in a lot of photos on the site.  It’s one of those things I don’t really take notice of.  I’m pretty sure that amber colored Visions piece isn’t being made any more.  It was a wedding gift.  Any other brides from the 1980s still using their Visions cookware?

Back to the recipe…here’s what you’ll need to make Chicken Alfredo Pasta Bake with Sun-Dried Tomatoes:   [Read more...]

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Healthier Sausage “McMuffin” Casserole

I love casseroles. I also love breakfast food…anytime of the day. Therefore, breakfast casseroles that can be served for breakfast, brunch or dinner are just my thing. Last year, I made an ‘egg mcmuffin’ casserole and have been meaning to make a sausage version ever since – because if calories didn’t count, I’d order a Sausage McMuffin over a regular one any day. Unfortunately, calories do count so I avoid the golden arches as much as possible, but can still have this yummy and healthier casserole whenever I want!

Sausage McMuffin Casserole EAH

Healthier Sausage “McMuffin” Casserole

Ingredients

  • 4 English muffins, split *I used Nature's Own 100 calorie multi-grain
  • 1/2 to 1 lb. turkey sausage, cooked & crumbled
  • 1 cup reduced fat cheddar cheese
  • 4 eggs (or 1/2 cup Egg Beaters and 2 eggs)
  • 1 1/4 cup skim milk
  • salt & pepper (to taste)

Instructions

  1. Preheat over to 325 degrees F.
  2. Spray an 8-inch square baking dish with nonstick spray.
  3. Cube English muffins, and add half in a single layer in baking dish.
  4. Top with half of the cooked sausage and 1/2 cup of the cheese.
  5. Layer the remaining English muffins, sausage and remaining cheese.
  6. Whisk together the eggs, milk, salt, and pepper in a medium bowl.
  7. Pour the egg mixture evenly over the casserole.
  8. Cover the dish with plastic wrap and refrigerate for at least an hour, but can be left overnight.
  9. Bake 45 to 50 minutes or until eggs are set.
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I added a little extra cheese to the top because my family loves cheese. You can also double the recipe and bake in a 9 x 13 casserole dish if serving a crowd.  The recipe is very versatile in that you can really tailor it to your family’s taste, which is why I put 1/2 to 1 pound of sausage.  You can also use American cheese for a more “mcmuffin” flavor if you like.

What about you? Do you love breakfast food? Do casseroles make you as happy as they do me? I’m actually getting ready to prepare this chicken casserole for dinner. If you have a favorite feel free to let me know, I’m always looking for new ideas!

Kim M. is a married mother of 3; ages 12, 10, and 5.  She is the author of  Makin’ it Mo’Betta where she blogs about food, family and and her adventures in the kitchen. 

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Easy Pizza Rice Casserole – Take a Real Lunch

This is a Sponsored post written by me on behalf of Sargento Foods, Inc. for SocialSpark. All opinions are 100% mine.

Getting tired of cold sandwiches and canned soup for lunch?  Sargento Cheese is encouraging us to take a real lunch.  Mid-day meals don't have to be hurried, grab-whatever-you-can-find affairs.  Slow down and plan a real lunch.

This Easy Pizza Rice Casserole uses a few quick ingredients.  If you have leftover rice, it's even quicker.  The Italian Sausage and zucchini make for a hearty lunch.  The dish gets topped with slices of Sargento provolone cheese.  Who can resist a cheese topped casserole?  

Pizza Rice Casserole can be made for lunch at home, but it also travels well if you're sharing at the office.  Or if you need to pack it up, use a soup thermos to keep it hot until lunch time.  Guaranteed to cause lunch-envy in everyone around you!

Pair this casserole with a green salad tossed with oil and vinegar dressing.  

I adapted this recipe from the More with Less Cookbook.  I used instant brown rice, to make things quicker.  Instant brown rice has all the nutrition of the long-cooking variety, but can be made in 5 or 10 minutes.  I also added chopped zucchini and swapped out the ground beef for more flavorful Italian sausage.

Here's what you'll need:

  • 2 cups instant brown rice

  • 1 3/4 cups water

  • 1 lb. ground Italian sausage

  • 1 onion, diced

  • 1 clove garlic, crushed

  • 1 zucchini, chopped

  • 1 15oz can tomato sauce

  • 1/2 tsp oregano

  • 16 oz cottage cheese

  • 5 slices Sargento provolone cheese

  1. Cook brown rice in water according to package directions.

  2. Brown sausage, onion and garlic in skillet over medium heat until sausage is cooked fully.

  3. Add zucchini to the skillet 5 or 7 minutes before sausage is done.

  4. Drain meat and rinse with hot water to remove extra grease.

  5. Return meat to the skillet.

  6. Stir in tomato sauce and oregano.

  7. Stir cottage cheese into cooked rice.

  8. Pour rice into greased casserole dish.

  9. Top with meat mixture.

  10. Place Sargento cheese slices over top of meat.

  11. Bake at 350 for 20 minutes or until hot.

Sargento Natural Cheese comes in many varieties.  My cheese drawer almost always has several types.  We especially love the ultra-thin slices.

 photo 1bf050ab-3488-4cc1-ac11-a58262cac36a_zpsf75a1da0.jpg

What's your favorite kind of real lunch?

Visit Sponsor's Site

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Not Your Mama’s Tuna Noodle Casserole

 

Tuna noodle casserole is not something that I make often.  But when Kettle Brand potato chips asked me to create a recipe using their chips, I couldn’t get this idea out of my head.

Tuna casserole has long been topped with crushed chips, but Kettle Brand (#TheRealKettleChips) takes this to a whole new level.  These are not your average chips.  And this is not your average Tuna Noodle Casserole either.

I used Kettle Brand Salt and Pepper chips to top creamy noodles and tuna.  I also used red and green bell peppers, celery and onion to add flavor and color to the casserole.  And everything gets folded into a homemade sauce.  I love that this casserole is better for you than the classic version.  No cream soups and also Kettle Brand Chips are better for you than other chips too.  Kettle Brand uses only real, all-natural ingredients and is the first potato chip to be verified by the NonGMO Project.

tuna noodle casserole

It makes for a delicious casserole that even my skeptical family liked.  Not a morsel was left uneaten.

And the chips are amazing on their own too.  The Salt and Pepper variety are crunchy, crispy with just enough salt and pepper to make them taste fantastic.  We could have eaten and eaten them.  They’re definitely on our new favorite list for snack foods.  As a bonus, they’re all natural!

Here’s what you’ll need:

Tuna noodle casserole ingr

 

Not Your Mama’s Tuna Noodle Casserole

Yield: 6-8 servings

Ingredients

  • 8 cups egg noodles
  • 2 cans chunk light tuna in water 4.5oz each
  • 1/2 small onion, minced
  • 1 red pepper, diced
  • 1/2 green pepper, diced
  • 1 stalk celery, diced
  • 4 Tbs. butter
  • 4 Tbs. flour
  • 3 cups milk, warmed
  • salt and pepper to taste
  • 1 1/2 - 2 cups crushed Kettle Brand Salt and Pepper Chips

Instructions

  1. Cook noodles according to package directions.
  2. Drain tuna and set aside.
  3. Cook onion, green pepper, red pepper, celery in butter in a large skillet till veggies are tender.
  4. Whisk in flour, combining with butter. Cook for 1 minute.
  5. Whisk in milk until sauce is well combined. Cook over medium heat until sauce begins to thicken.
  6. Season sauce with salt and pepper.
  7. Combine cooked noodles, tuna and sauce.
  8. Pour into greased casserole dish.
  9. Top with crushed chips.
  10. Bake 350 for 20-25 minutes or until hot and bubbly.
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Have you ever tried using Kettle Brand (@KettleChips) potato chips in a recipe?

This is a sponsored conversation written by me on behalf of Kettle Brand. The opinions and text are all mine.

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Tex Mex Shepherd’s Pie – Quick Weeknight Dinner

If you’ve got ground beef already cooked and frozen (one of my favorite quick-cooking tricks), this meal is a cinch to put together.

Hamburger, black beans and chili-ready diced tomatoes form the base layer.  All of that gets topped with Monterey Jack Cheese.  And covering it all is a generous helping of mashed potatoes.

I used plain instant potatoes, but one of the cheesy or garlic varieties would be tasty too.

Here’s what you’ll need:   [Read more...]

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Slow Cooker Breakfast Casserole

I actually didn’t make this casserole for breakfast, but for brunch after church.  It’s a perfect after church meal, because it’s easy to throw together while you’re trying to rush everyone out of the house.  And the cook time is perfect to have it ready when you get back.

I used potatoes with onions and peppers in them to add plenty of flavor without adding a chopping step.  This one is really just “assembly only”.  Important when you’re trying not to be the last family to slip into the sanctuary.

Here’s what you’ll need:   [Read more...]

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18 Casserole Recipes {including some that freeze and/or slow cook}

Bake up a casserole and you’ve got family pleasing, comfort food for dinner.  But casseroles are also convenient and easy.  Especially if they can offer the option of freezing for later, baking in the oven or even slow cooking in a crock pot.

I’ve got 18 recipes for you to try.  And I’ve included some handy tips for many of them too.

Not every recipe uses cream soups, but a few do.  If you avoid the canned version, or find that you’re out, here’s a post on using White Sauce (with several variations) as a substitute.

Baked Pasta with Cauliflower and Cheese – A meatless meal that can be frozen.  This one makes a lot, so it’s good to share with a friend or stock your freezer.

Baked Spaghetti – One of the most popular recipes on Eat at Home.

Beef and Black Bean Taco Bake – Easy and it can be frozen.

Black Bean and Corn Chicken Taco Bake – The chicken version of the recipe above.  Can be frozen.

Chicken and Cheesy Rice Casserole

Chicken and Dressing Casserole

Chicken Broccoli Divan – Fix it in the oven or slow cooker.

Chicken Casserole with Corn and Peas – Make an extra for the freezer.

Chicken Pot Pie

Chicken Shepherd’s Pie

Chicken Tetrazini – Make it in the oven or slow cooker and it can be frozen too.

Cottage Pie – Use ground beef that you’ve already cooked and frozen to make this super quick.

Easy Jambalaya

Ham and Swiss Scalloped Potatoes

Italian Chicken and Rice Casserole

Mandarin Chicken and Rice Bake

Meatballs and Spanish Rice

Hashbrown Casserole – Make this in the slow cooker with ham or smoked sausage, or place sliced smoked sausage on top and bake in the oven.  This one freezes well too.

Chicken Casserole – lightened up! – a bonus 19th recipe

We’re talking casseroles in the Ebates Savvy Living Community too.  Join in and tell us what your favorite casserole is.

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Chicken Casserole – lightened up!

I am excited to introduce you to Kim, one of our new contributing writers.  I was excited when I saw her recipe for chicken casserole, because later this week, I’ve got 18 casserole recipes coming to you.  We love casseroles!  This one is a true classic, crunchy cracker topping and all.

I don’t know about you guys, but sometimes, I just need comfort food. And nothin’ says comfort here in the South more than a chicken casserole!

It makes an appearance at every church potluck, it’s a great dish to take to friends who have just had a baby, and it makes a pretty easy family meal. BUT…..the traditional version that I grew up with is loaded with fat and calories, making it a “special occasion” meal instead of frequent “go-to” dinner. After taking a look at the main ingredients of one of my favorite versions of chicken casserole, I decided to lighten that bad boy up….and I am SO glad I did!  It was delicious, and even my kids ate it! (well, 2 out of 3 anyway…which is a miracle around here!)

Chicken Casserole – lightened up!

Ingredients

  • 5 cups chicken breasts, cooked and cubed
  • 1 cup fat free plain yogurt
  • 2 cans reduced fat cream of chicken soup (or homemade)
  • 2 cups crushed 'buttery round' (aka Ritz) crackers (about 1 1/2 rolls of crackers)
  • 1/3 cup melted butter
  • 1/4 cup chicken broth
  • (optional ingredients)
  • 1 T lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp celery salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Boil chicken until done. (I like to boil mine a small onion, carrot, and a couple of celery sticks- cut into large chunks, salt & pepper, and a tsp of chicken bouillon to make a flavorful broth).
  3. Let chicken cool slightly and cut into bite size pieces.
  4. Place cubed chicken in a 9X13 casserole dish.
  5. Stir together the condensed soup, yogurt, optional ingredients (if using).
  6. Pour over chicken.
  7. In a separate bowl, stir together the crushed crackers, melted butter, and chicken broth (from cooked chicken).
  8. Sprinkle over the chicken and sauce.
  9. Bake for 30 minutes in the preheated oven, until the topping is browned and the sauce is bubbling.
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Kim of Mo’Betta  – I have been married for 13 years and have 3 children, ages 11, 9, and 4.  I started blogging as a way to journal my adventures in the kitchen as I learned to move away from the microwave and boxed meals to cooking ‘from scratch’. Most of my recipes are tailored to meet the needs of my food allergic son (nuts & eggs), diabetic husband, or my waistline!

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Chicken Shepherd’s Pie

I’m always amazed at the infinite possibilities for chicken, potatoes and carrots to be combined in a recipe.  This variation is worthy of being repeated often.

If you have cooked chicken stashed away in your freezer, you’re only minutes away from having this dish oven-ready.  (See this post for tips on cooking and freezing chicken.)  Using left-over or instant mashed potatoes speeds things up even more.

My boys loved this recipe and feasted on several helpings each.  Here’s what you’ll need to make it for your family: [Read more...]

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