Category Archives: Casseroles

Casseroles, Chicken, Main Dish, Rice

Chicken and Wild Rice Casserole

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1  (6.2-ounce) package fast-cooking long-grain and wild rice mix
2  (10 1/2-ounce) cans low-sodium chicken broth
1  (8-ounce) package fresh mushroom slices
3  cups chopped cooked chicken
1  (8-ounce) container sour cream
Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes.Stir in chicken and sour cream; spoon into a lightly greased 2-quart baking dish.Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes. Yield: Makes 6 servings
6  Servings
Casseroles, Chicken, Main Dish, Make Ahead, Rice

Chicken & Rice Casserole

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2 tablespoons butter or vegetable oil 
1 medium onion, peeled and diced 
3 cups diced, cooked chicken 
2 (14 1/2-ounce) cans green beans, drained and rinsed 
1 (8-ounce) can water chestnuts, drained and chopped 
1 (4-ounce) jar pimentos 
1 (10 3/4-ounce) can condensed cream of celery soup 
1 cup mayonnaise 
1 (6-ounce) box long-grain wild rice, cooked according to package directions 
1 cup grated sharp Cheddar 
Pinch salt 
Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
*Make Ahead instructions:  Prepare casserole, cover and freeze.  Thaw in refrigerator then bake in refrigerator until bubbly.
6  Servings
Casseroles, Chicken, Main Dish

Bruschetta & Cheese – Stuffed Chicken Breasts

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1 (14 oz.) can Italian-style diced tomatoes
1 1/4 cups mozzarella cheese, shredded, divided
1/4 cup fresh basil, chopped
1 package Stove Top Stuffing Mix for Chicken
8 skinless boneless chicken breasts, small
1/3 cup Kraft Roasted Red Pepper Italian with Parmesean Salad Dressing
Preheat oven to 350 degrees.   
Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix.  Stir until just moistened.  Place 2 chicken breast halves in large freezer-weight zip top bag.  Pound chicken with meat mallet or side of heavy can (or if you’re Danielle, your fists), until chicken is 1/4″ thick.  Repeat with remaining chicken,  adding two at a time to bag.  Place chicken, top sides down, on cutting board.  Spread evenly with stuffing mixture.  Starting at one of the narrow ends, tightly roll up chicken.  Place seam sides down in 13×9″ baking dish.  Drizzle evenly with dressing.  Bake 40 minutes.  Sprinkle with remaining 3/4 cup cheese.  Bake an additional 5 minutes, or until chicken is cooked through (165 degrees F), and cheese is melted.
Variation:
For a South of the border style dish, simply use diced tomatoes with bell or jalapeno peppers, Mexican style shredded cheese, instead of mozzarella cheese, and chopped cilantro instead of basil.
 8  Servings
Beef, Casseroles, Homemade Mixes

Beef Casserole

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Serve with a tossed green salad. 
2  (8-ounce) cans crescent rolls, divided
1 1/2  pounds ground beef
1/2  small onion, minced
2  cups (8 ounces) shredded Cheddar cheese
1/2  cup water
1/2  cup chili sauce
2  tablespoons taco seasoning
1  tablespoon Worcestershire sauce
1/2  teaspoon garlic salt
1/2  teaspoon pepper
Toppings: 
sour cream, salsa
Unroll 1 can crescent rolls, and press into a lightly greased 13- x 9-inch pan.  Bake at 375° for 10 minutes or until lightly browned.
Cook ground beef and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain. Stir in cheese and next 6 ingredients; spoon over crust. 
Unroll remaining can of crescent rolls, and shape into a rectangle, pressing perforations to seal; cut into 1/2-inch strips. Arrange strips in a lattice design over beef mixture.
Bake at 375° for 25 minutes or until golden. Let stand 10 minutes. Serve with sour cream and salsa, if desired.
6  Servings
Beef, Casseroles, Main Dish, Pork

Barbecue Pot Pie with Cheese Grits Crust

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This is a great way to use up leftover BBQ.  This is an awesome dish!

1 large sweet onion, diced
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thick barbecue sauce
1 1/2 cups beef broth
1 pound shredded barbecued pork (1 pound shredded beef may be substituted for pork.)

Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until mixture begins to thicken. Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.

*Cheese Grits Crust Batter*
2 cups water
2 cups milk
1 cup quick-cooking grits
2 cups (8 ounces) shredded sharp Cheddar cheese
3/4 teaspoon salt
1/2 teaspoon seasoned pepper
2 large eggs, lightly beaten

Bring water and milk to boil in a large saucepan; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese, salt, and pepper; remove from heat.  Stir about one-fourth of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.  Spoon hot grits mixture evenly over hot Barbecue Pot Pie mixture.

Bake at 425° for 20 to 25 minutes or until golden brown and set.

Yield 8 to 10 servings