Eat at Home

Everyday Food for Busy People

Casserole

Green Chile Chicken Casserole

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This recipe for Green Chile Chicken Casserole from Kim looks like a new family favorite!

“Mash-Ups” have been popular recently. It is when you take two different dishes and combine them into one, for example, a brownie + cookie = “brookie”.  I’m calling this Green Chile Chicken Casserole a mash-up of sorts. I was in the mood for some comfort food, and could not decide between Chicken Casserole and Cream Cheese Chicken Enchiladas. I decided a would kind of smoosh (technical cooking term) the two together!

Green Chile Chicken Casserole EAH

The end result was quite tasty and the comfort food I was looking for. My version isn’t spicy, so it’s great for the kids too, however, you could certainly bump up the heat if desired. Rotisserie chicken is great for dish, because the chicken is already seasoned and flavorful. Also, the slow cooker can be used to cook your chicken during the day, then it’s ready to use at dinner.

Green Chile Chicken Casserole

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3 from 3 votes

Green Chile Chicken Casserole

A little twist on the classic chicken casserole. Green chiles, sour cream and buttery crackers make this the ultimate comfort food!
Author: Kim M

Ingredients

  • 2 lbs. 6 cups chicken, cooked, shredded & seasoned if not using Rotisserie chicken*
  • 1 can cream of chicken soup or homemade equivalent
  • 1 can green chiles add more for stonger green chile flavor
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 sleeve Ritz or equivalent crackers, crushed
  • 1/2-1 cup Mexican blend cheese optional
  • 1/4 cup melted butter
  • *I used salt pepper, and just a sprinkle of cumin and chili powder

Instructions

  • Preheat oven to 350 degrees F. Spray a 9 x 13 casserole dish lightly with cooking spray.
  • Add chicken to the casserole dish in an even layer.
  • In a mixing bowl, combine the cream of chicken, green chiles, chicken broth and sour cream.
  • Pour mixture over chicken.
  • Top with cheese if desired.
  • Sprinkle crushed crackers evenly over casserole.
  • Pour melted butter over the crackers.
  • Bake, uncovered, for 30 minutes.

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and an embarrassing number of desserts!

Italian Sausage Sub Casserole

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I love this recipe that Eat at Home writer, Kim brings us today!

I love Italian sausage, and use it in the place of, or in addition to, ground beef in many recipes. I also really like Italian sausage subs. You can usually substitute it in the place of meatballs on a meatball sub or chicken in a chicken parm sub. I can not tell you how many of these I ate during my first pregnancy! Maybe that’s why my oldest loves sausage. This recipe is basically a sub sandwich in casserole form, and comes together quickly and easily.

Sub Casserole Ingredients EAHI used a cheese bread loaf purchased from my grocery store’s deli, but any good thick bread will work. You can’t have too much cheese in my house! I also used turkey Italian sausage, reduced fat cream cheese and light mayo to cut the calories a little. You can use your favorites. Speaking of favorites, the sauce pictured – Newman’s Own Sockarooni, I highly recommend it!

Sub Casserole Collage EAH

I usually cut this recipe in half, so pictured is an 8 x 8. The recipe below is for a 9 x 13 casserole dish. You could also add peppers and onions, but I have to pass on that to get my kids to eat it. I even have to puree my sauce so there are no chunks! Any one else have super picky eaters?

Italian Sausage Sub Casserole EAH

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5 from 1 vote

Italian Sausage Sub Casserole

All the flavors of an Italian Sausage sub sandwich, in casserole form!
Course: Entree
Cuisine: Italian
Author: Kim M

Ingredients

  • 1 package Italian Sausage links 4-5 links
  • 1 1 pound loaf Italian bread
  • Olive oil for coating bread
  • garlic powder optional
  • 1 8 ounce brick Cream Cheese, softened
  • 1/2 cup mayonnaise
  • 1 teaspoon Italian seasoning
  • ground black pepper to taste
  • 2 cups shredded mozzarella cheese divided
  • 1 28 ounce jar spaghetti sauce
  • 1/4 cup water

Instructions

  • Preheat oven to 350 degrees F.
  • Cook Italian sausage links according to package directions. Cut into 1 inch chunks.
  • While sausage is cooking, slice bread into 1 1/2 inch slices. Spray or brush with olive oil. Sprinkle with garlic powder. Broil until lightly toasted on each side.
  • Place toasted bread in a single layer in a 9 x 13 casserole dish.
  • In a small bowl, combine cream cheese, mayo, Italian seasoning and pepper.
  • Spread cream cheese mixture over bread, and top with 1/2 the cheese.
  • Place Italian sausage over cheese.
  • Pour spaghetti sauce and water over the sausage and top with remaining cheese.
  • Bake for 30 minutes, uncovered.

I do love a casserole, and this one is a keeper!

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and lots of desserts!

Easy Chicken Alfredo Pasta Bake with Sun-Dried Tomatoes

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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…] about Easy Chicken Alfredo Pasta Bake with Sun-Dried Tomatoes

Healthier Sausage “McMuffin” Casserole

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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

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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

  • Preheat over to 325 degrees F.
  • Spray an 8-inch square baking dish with nonstick spray.
  • Cube English muffins, and add half in a single layer in baking dish.
  • Top with half of the cooked sausage and 1/2 cup of the cheese.
  • Layer the remaining English muffins, sausage and remaining cheese.
  • Whisk together the eggs, milk, salt, and pepper in a medium bowl.
  • Pour the egg mixture evenly over the casserole.
  • Cover the dish with plastic wrap and refrigerate for at least an hour, but can be left overnight.
  • Bake 45 to 50 minutes or until eggs are set.

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. 

Not Your Mama’s Tuna Noodle Casserole

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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

 

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Not Your Mama’s Tuna Noodle Casserole

Servings: 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

  • Cook noodles according to package directions.
  • Drain tuna and set aside.
  • Cook onion, green pepper, red pepper, celery in butter in a large skillet till veggies are tender.
  • Whisk in flour, combining with butter. Cook for 1 minute.
  • Whisk in milk until sauce is well combined. Cook over medium heat until sauce begins to thicken.
  • Season sauce with salt and pepper.
  • Combine cooked noodles, tuna and sauce.
  • Pour into greased casserole dish.
  • Top with crushed chips.
  • Bake 350 for 20-25 minutes or until hot and bubbly.

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.