Tag Archives: casserole

Mexican Chicken Casserole With Green Enchilada Sauce

May 5, 2014 Sharon 1 Comment

Mexican Chicken Casserole with Green Enchilada Sauce

This year for Cinco de Mayo, I made this yummy Mexican Chicken Casserole. It’s a casserole made with layers of Mexican flavored shredded chicken, corn tortillas, a creamy chicken green enchilada sauce layer, corn, black beans and loads of cheese. It’s really delicious so give it a try!

3 cups cooked chicken, shredded
1-12 oz. can chicken broth
1-10 3/4 oz can cream of chicken soup
1-12 oz. can corn (Mexicorn)
1-12 oz. can black beans, drained
1-8 oz. bottle green taco sauce or 1 can green enchilada sauce
1/2 cup fresh salsa
1/4 cup fresh cilantro leaves
15 corn tortillas
3 cups shredded cheddar cheese

In a large bowl, whisk together the soup and half the broth. Stir in the shredded chicken, green taco / enchilada sauce, corn, salsa, black beans, cilantro and 1 cup of cheese.

Layer 6 of the corn tortillas in the bottom of a 9’x13′ glass baking dish. Top with half of the chicken mixture. Repeat layers. Take the remaining tortillas and slice into rectangles. (I use a pizza cutter for this.) Sprinkle them on the top of the casserole. Top with the remaining cheese. Pour remaining chicken broth over the casserole.

Bake at 350º F for 20 – 30 minutes.

Serve with Salsa, Sour Cream, Guacamole, Jalapenos.

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Mexican Chicken Casserole

Sharon Springfield

Casseroles, Crabmeat, Fish, Main Dish, Pasta, Scallops, Shrimp

Seafood Baked Ziti

May 2, 2014 Sharon 1 Comment

This was originally going to be a seafood lasagna but I had worked all day and was ready to be off my feet, so I just quickly threw this together as a casserole. It was amazing! Loved it so much that Seafood Baked Ziti is going to be a frequent flier in my dinner recipe rotation.

Seafood Baked Ziti

8 oz. ziti, cooked al dente’
15 oz. jar Alfredo Sauce
8 oz. pkg imitation crab (surimi), chopped – or real crab meat
1/2 pound peeled, deveined cooked shrimp, chopped
2 teaspoons minced garlic
1/2 cup fat free half & half
1/4 Parmesan cheese, shredded
2 tablespoons Kraft Italian cheese blend
2 slices Swiss cheese, diced
2 Tbs siced red bell pepper & sliced scallions with additional for garnish

In a large bowl, stir together all the ingredients except for the garnish. Pour into a 2 quart casserole and bake in preheated 350º F oven for 15 – 20 minutes. (Just until heated through and cheeses melt)

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784119409/

Seafood Baked Ziti

Sharon Springfield

Casseroles, Potatoes, Squash, Vegetables

Vegetable Tian

May 1, 2014 Sharon Leave a comment

Vegetable Tian

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

Sharon Springfield

Vegetable Tian

Casseroles, Chicken, Main Dish, Poultry

Spinach Artichoke Chicken

April 30, 2014 Sharon Leave a comment

Spinach Artichoke Chicken

olive oil spray
8 chicken breasts
13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
2 shallots, chopped
1 clove garlic, minced
½ cup Greek yogurt
½ cup mayonnaise
½ cup Parmesan cheese
½ cup shredded mozzarella cheese

Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray. Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.

Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.

Let stand about 5 minutes before serving.

Sharon Springfield

Spinach Artichoke Chicken

Casseroles, Main Dish

Chile Rellenos Casserole

April 19, 2014 Sharon Leave a comment

Chile Rellenos Casserole
2-4 servings

1/2 lb. beef*
1/4 onion (chopped)
1 10 oz. can whole green chilies
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 375° F. Coat 8×8 baking dish with nonstick spray. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).

Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted.

*Variations: Use chopped cooked chicken or omit meat to make this a vegetarian dish.

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Sharon Springfield

Cooking With Sharon Springfield

Tag Archives: casserole

Mexican Chicken Casserole With Green Enchilada Sauce

Mexican Chicken Casserole

Seafood Baked Ziti

Seafood Baked Ziti

Vegetable Tian

Vegetable Tian

Spinach Artichoke Chicken

Spinach Artichoke Chicken

Chile Rellenos Casserole

Chile Rellenos Casserole

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