Category Archives: Casseroles

Romantic Valentines Day Dinners

Happy Valentines Day!

Romantic Valentine’s Day Dinner Ideas

Are you staying in for Valentine’s Day and are looking for something special to cook for your sweetheart?  Here are some ideas for making a memorable Valentine’s Day dinner at home.

Coconut Shrimp

coconut_shrimp

Sweet (Pepper) Hearts Salad

Red Pepper Hearts Salad for Valentine's Day

Seafood Baked Ziti

Seafood Baked Ziti

Red Velvet Poke Cake

Red Velvet Poke Cake

Have plenty of candles lit and wine chilled.  Use your Valentine’s Bouquet for the table centerpiece.  Have a wonderful, romantic Valentine’s Day!

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Sharon Springfield

Sharon Springfield

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Creamy Chicken Cavatelli

Creamy Chicken Cavatelli

 

Here is a great recipe for an easy weeknight dinner – Creamy Chicken Cavatelli.  This is what I like to call a One Pot Wonder.  This recipe is great to use up leftover cooked chicken.  I used a leftover rotisserie chicken and items found in my pantry.  This goes together quick so you can have dinner ready in 20 minutes.

Creamy Chicken Cavetelli

Ingredients:

1 box cavatelli pasta, cooked & drained
2 cups diced cooked chicken
1 can fire roasted tomatoes, drained
1 jar garlic alfredo sauce
1 can cream of chicken soup
1 can mushrooms, drained
1/4 cup chicken broth

Stir together the ingredients listed above in a big pot on the stovetop. Heat on medium until sauce is hot.

Chicken CavatelliThis is good comfort food made from leftover roasted chicken and stuff from the pantry.  If it’s easy, it’s for me!  Hope you like it. 🙂

Chicken Cavatelli

Sharon Springfield

Sharon Springfield

Cooking With Sharon SpringfieldFacebook Page - I Love To CookFollow Me On PinterestFollow Me On Instagram

Creamy Chicken Enchiladas

Chicken Enchilidas

Creamy Chicken Enchiladas

Tonight I made this delicious Creamy Chicken Enchiladas recipe and I had to blog this to share it with everyone.  This is SOOOOO good!

The chicken cooked in the crockpot while I was at work.  When I got home, I just popped the cooked chicken breasts into the bowl of my stand mixer, along with the strained broth remaining in the crock.  After just a minute on low speed, with the paddle attachment, the chicken was all shredded up and ready to use in this chicken enchilada recipe.  I will share the recipe for shredded crockpot chicken on another post.

While the shredded chicken is cooking, get the rest of the ingredients ready to go for quick and easy assembly.  Shred 2 cups of cheddar cheese.  I used Tasty Cheddar (from Tasmania).  It’s appropriately named, because it’s very tasty cheese!  You can use your favorite cheddar, Monterrey or Colby cheese instead.

Place 2 cups of shredded chicken,  one cup of shredded cheese and 2 tablespoons taco seasoning into a bowl and combine.  Assemble the enchiladas by placing 2-3 heaping spoonfuls of chicken mixture onto each wrap, leaving space to fold down the top and bottom, then roll them tightly.  Place in a casserole dish with the seam down.

Creamy Chicken Enchilada Sauce Ingredients

For the sauce, you will need flour, butter, chicken broth, diced green chiles and sour cream.  Melt the butter in a saucepan and stir in flour.  Cook the roux for a couple minutes then add your chicken broth.  Simmer while stirring for 5 minutes.

Chicken Enchilada Sauce

Turn off the heat and stir in the green chiles and sour cream.  Stir to combine.

Sour Cream and Chilie Chicken Enchilada Sauce

Pour the sour cream chile sauce over the chicken enchiladas.

Chicken Enchiladas With Green Chile Sour Cream Sauce

Top the chicken enchiladas with shredded cheese.

Chicken Enchiladas with Cheese

Place the creamy chicken enchiladas casserole into a preheated 350 degree F oven and bake uncovered for 20 minutes or until the cheese is melted and sauce is bubbling.

Baked Creamy Chicken Enchiladas

Lets just enjoy this from yet another angle.

Baked Chicken Enchiladas with Sour Cream Chile Sauce

Pictures don’t do it justice.

Serve with Mexican Rice, guacamole, salsa and sour cream.  Delicious!

This could be assembled ahead of time, refrigerated or frozen, then baked when you need a great Mexican dinner.

Ingredients:

Flour Tortillas
2 cups cooked, shredded chicken
2 cups shredded white cheese
2 tablespoons taco seasoning
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Directions:
Combine shredded chicken, one cup shredded cheese and the taco seasoning in a bowl.  Place a couple heaping tablespoons of mixture onto each flour tortilla and roll up.  Place in casserole dish, seam side down.
Melt butter in saucepan.  Stir in flour and cook for a couple minutes.  Add chicken broth and simmer for 5 minutes.  Remove from heat and stir in the green chiles and sour cream.  Pour sauce over chicken enchilidas.  Top with remaining cheese.
Bake for 20 – 30 minutes in a 350 degree oven.
Serve with my Mexican Rice recipe.

This was a recipe I found on Pinterest, but, of course, I modified it.  It’s impossible for me to stick to a recipe exactly.  Give this Creamy Chicken Enchilada recipe a try and let me know how you liked it!

Sharon Springfield

Sharon Springfield

 Cooking With Sharon SpringfieldFacebook Page - I Love To CookFollow Me On PinterestFollow Me On Instagram

Mexican Chicken Casserole

Mexican Chicken Casserole

My Favorite Mexican Chicken Casserole Recipe.

18 corn tortillillas

3 cooled chicken breasts

15 oz can black beans, drained & rinsed

10 oz can cream of chicken soup

10 oz can green enchilada sauce

4 oz can diced green chilis

2 cups shredded cheddar cheese

10 oz water

1 tablespoon chicken base

In a 9×13″ glass baking dish, layer 6 corn tortillas.  Stir together everything else besides cheese. Spread half of chicken mixture over corn tortillas and sprinkle 1/3 of the cheddar over it all. Repeat layers. Top with the last 6 tortillas and sprinkle cheese over top. Bake at 350 for 30 minutes.

Asparagus Mushroom Strata

English Muffin Asparagus Mushroom Strata*Photo by Oliveland

INGREDIENTS:
2 teaspoons butter, or as needed
1 3/4 cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterrey Jack
cheese
1 pound fresh asparagus, trimmed and
cut into 1-inch pieces
1/2 cup chopped red bell pepper
1/2 onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
1 cup shredded Colby-Monterrey Jack
cheese

DIRECTIONS:
Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
Grease a 9×13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterrey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
The next day, preheat oven to 375 degrees F (190 degrees C).
Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterrey Jack cheese in a layer over the casserole.
Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.
Original recipe at:
http://allrecipes.com/Recipe/Overnight-Asparagus-Mushroom-Strata/Detail.aspx

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Here’s the Pinterest link for this recipe:  Asparagus Mushroom Strata

Sharon Springfield

Sharon Springfield  

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Asparagus Mushroom Strata