Chili Cheese Tot Casserole

Okay.  I never, ever, ever in my life thought I would be endorsing canned chili, yet here I am.  Some nights you just want something quick, easy, and hot and this casserole delivers.  And it tastes good!  When my hubby reheated some leftovers at work, people were commenting on how good it smelled.  My daughter ate every last bite on her plate.

This recipe is adapted from one I found on LoveBakesGoodCakes.  If you are simply disgusted by the thought of using canned chili, you can make your own following the original recipe.  As for me and my house, we are okay with using canned chili a couple of times a year for the sake of saving time and energy.  Especially since, for me, making good homemade chili is a several hour affair.  And I looked at the ingredients list of the Hormel brand and it wasn't terrifying like I thought it would be.  Totally normal stuff!  Not a single ingredient you couldn't pronounce or wouldn't use otherwise.  And it's cheap.

CHILI CHEESE TOT CASSEROLE
adapted from LoveBakesGoodCakes

1 (32 oz) bag frozen tater tots
3 (15 oz, each) cans chili, with or without beans
2 cups shredded sharp cheddar cheese
2 green onions, sliced for garnish, optional
sour cream, optional

Preheat oven to 400 degrees.  Place tater tots in a 9x13 casserole dish and bake for 25 minutes.

While tots are baking, heat chili in a pot over the stove or in a microwave-safe bowl.  Spoon chili evenly over baked tots and sprinkle with cheese.  Return to oven for 10-15 minutes or until cheese is melted and casserole is heated through.  Sprinkle servings with green onions and dollop with sour cream, if desired.

Eggs Benedict Casserole

I made this casserole to bring to a brunch our family attended earlier in the month.  I like it because it's different from the usual egg casseroles I make.  The Hollandaise sauce totally makes it.  The hardest part of this recipe is finding Canadian bacon!  I finally found some in the lunch meat section of my local grocery store, next to the pepperoni. 

The Hollandaise sauce would also be delicious over veggies like asparagus or broccoli.  Yum!

EGGS BENEDICT CASSEROLE
from SusieDavis.org

6 English muffins, cubed
10-12 oz. Canadian bacon, diced
8 eggs
2 cups milk
1 tsp. onion powder

Hollandaise sauce:
1 stick (1/2 cup) butter
4 egg yolks, beaten
1/2 cup heavy cream
2 Tbsp. lemon juice
1 tsp. Dijon mustard

Spread the cubed English muffins and diced Canadian bacon evenly in a 9x13 baking dish.  In a large bowl, beat the 8 eggs, then whisk in the milk and onion powder.  Pour over the muffins and bacon.  Cover and refrigerate overnight.

Remove dish from refrigerator and let casserole come to room temp (about 20 minutes or so).  Preheat oven to 350 degrees.  Bake, covered for 35 minutes.  Remove cover and bake another 15-20 minutes or until center is set.  Let stand 5 minutes before serving.

While casserole is baking, prepare the Hollandaise sauce:

In a microwave-safe bowl, melt butter and let cool slightly.  Whisk in beaten eggs, then whisk in cream and lemon juice until smooth.  Heat the mixture in the microwave on HIGH for 1-2 minutes, beating after every 20 seconds until the mixture thickens.*  Stir in Dijon mustard.  Serve with casserole.


*I have a pathetic 700 watt microwave.  It took me more like 3 minutes to get my sauce to thicken.  Just keep this in mind if you also have a wimpy microwave.

Mexican Casserole

 

Some recipes you can just tell will be good.  When I saw this one on BlogChef.net, I knew it was going into rotation at our house.  This one-dish wonder was popular with the hubby and kiddo.  I served mine with a big ol' dollop of sour cream.  Just watch it on the Fritos - if you use the whole bag it will be too salty*.

MEXICAN CASSEROLE

slightly adapted from BlogChef.net

1 lb. ground beef

1 packet (or 1/4 cup) taco seasoning

1 (15 oz) can refried beans

1 cup salsa (or 1 [10 oz] can Rotel, drained)

2 1/2 cups shredded Monterey or Colby Jack cheese, divided

1 (10.25 oz) bag original Fritos corn chips*

1 can sliced olives

1 tomato, chopped

2 green onions, sliced

Preheat oven to 375 degrees.  In a large skillet, brown the ground beef and drain.  Add taco seasoning and 3/4 cup water; simmer until thickened.

In a medium-sized, microwave-safe bowl, combine the refried beans, salsa or Rotel, and 1 cup of cheese.  Cover and microwave on HIGH for 2 minutes; stir.  Continue to microwave until cheese melts and mixture is smooth.

In a 2-quart or 8x8 casserole dish, sprinkle enough Fritos to cover the bottom of the dish.  Spread bean mixture, then beef evenly over chips.  Sprinkle about 1 cup of Fritos over beef, followed by the rest of the cheese and olives.  Bake for 15 minutes or until cheese is melted and casserole is heated through.  Sprinkle with tomatoes and green onions before serving.

Chicken Noodle Casserole

If you are looking for exciting flavors and textures ... this recipe isn't it. But if you are looking for warm and creamy comfort food, this recipe will make you very happy.

Like most comfort food, there is some fat in here. You could tweak it a bit to reduce the calories. Use reduced fat or fat free condensed soup, reduced fat or fat free sour cream, and low-fat milk. Instead of mixing the cracker crumbs (even the crackers have a reduced fat variety) with melted butter, you could sprinkle them on the casserole and spray them with butter-flavored cooking spray. I have never made it this way so I cannot vouch for it's tastiness but it can't be all bad.

CHICKEN NOODLE CASSEROLE
adapted from Chicken Noodle Casserole I on Allrecipes.com

1 (16 oz) bag egg noodles
4 cups cooked, diced or shredded chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 cup milk
3/4 tsp. garlic powder
3/4 tsp. onion powder
1 tsp. pepper
1/4 tsp. salt
1/4 cup butter, melted
1 sleeve Ritz crackers, crushed (about 1 1/2 cups)

Preheat oven to 350 degrees. Lightly coat a 9x13 baking dish with cooking spray.

Cook noodles according to package directions; rinse and drain. In a large bowl, whisk together soups, sour cream, milk, garlic powder, onion powder, pepper, and salt. Fold in chicken and noodles until thoroughly mixed. Pour into baking dish.

In a small bowl, combine cracker crumbs with melted butter and stir with a fork; sprinkle over casserole. Bake for 30-35 minutes or until heated through.

Green Chili Enchilada Casserole

This is another version of chicken enchilada casserole. Much easier than rolling up individual enchiladas. If you are not a fan of green enchilada sauce, this casserole is not for you. I didn't care for this the first time I made it and so this time around I made a few changes, including adding some cottage cheese, and now I like it a lot.

GREEN CHILI ENCHILADA CASSEROLE
adapted from Quick and Easy Green Chile Chicken Enchilada Casserole on Allrecipes.com

4 boneless, skinless chicken breasts, cooked and shredded (approx 6 cups)
18 corn tortillas
1 (28 oz) can green chili enchilada sauce
2 cups (8 oz) shredded Mexican cheese blend (or Colby-Jack)
1 cup sour cream
2/3 cup cottage cheese
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper

Preheat oven to 350 degrees. In a large bowl, combine sour cream, cottage cheese, garlic powder, salt, and pepper. Fold in chicken.

Pour a small amount of enchilada sauce in bottom of 9x13 baking dish and spread to cover. Place 6 tortillas over sauce (tortillas will overlap), and cover with half of chicken mixture. Pour 1/3 of enchilada sauce over chicken and then sprinkle with 1/3 of cheese. Add 6 more tortillas, last half of chicken mixture, another 1/3 of enchilada sauce, and another 1/3 of cheese. Top with remaining 6 tortillas and spread with remaining enchilada sauce. Sprinkle with last 1/3 of cheese.

Bake for 45 minutes.

Chicken Cordon Bleu Casserole

I got this recipe out of Good Housekeeping magazine several years ago. This is a great alternative for those who love chicken cordon blue but don't like all the work involved in making it. You could always add a breadcrumb topping to make it more authentic, but I like it as is.

Just don't cut your potatoes too big or they won't cook through. To be on the safe side, you can always place your potatoes in a microwave-safe bowl with 2 Tbsp. water. Cover the bowl with waxed paper and microwave on high for 3-4 minutes, stirring once. Then add them to the rest of the casserole mixture. But if you cut them small enough you can skip this step completely.

CHICKEN CORDON BLEU CASSEROLE
adapted from Good Housekeeping magazine

1 lb. baby red potatoes, cut into 1-inch chunks
1 lb. boneless, skinless chicken breast cut into 1-inch cubes
2 - 3 broccoli crowns, cut into florets
8 oz (1/2 lb.) cooked ham, cut into 1/2-inch cubes
2 cups shredded Swiss cheese
1 can (10.75 oz) cream of chicken soup
1/2 cup milk
1 Tbsp. dried parsley
1 garlic clove, minced
1/2 tsp. black pepper

Preheat oven to 350 degrees. In a large bowl, whisk together soup, milk, parsley, garlic, and pepper until smooth. Add potatoes, chicken, broccoli, ham, and cheese and stir to evenly coat. Pour mixture into a 9x13 baking dish. Bake, covered, for 50-55 minutes or until chicken is no longer pink and cheese begins to brown.

Ham and Potato Casserole

Here's a great way to use up your leftover holiday ham. If you don't have leftover ham, a ham steak should do. I used a brown sugar ham steak and the sweetness from the sugar added a pleasing dimension to the flavor of this casserole. If you use smoked ham, you may want to use a low-sodium cream soup to minimize the amount of salt.

If using a ham steak, I recommend cooking it in a skillet first to draw out the excess water so your casserole doesn't turn out runny.

Slice your potatoes 1/8 of an inch thick or thinner to ensure they cook through.

HAM & POTATO CASSEROLE
adapted from End of the Line Ham Casserole on Allrecipes.com

2 cups diced, cooked ham
4-5 cups scrubbed and thinly sliced potatoes
1 (10.75 oz) can cream of celery soup
3/4 cup milk
1/4 cup dehydrated minced onion
black pepper, to taste
2 cups shredded cheddar cheese
1 cup french fried onions, slightly crushed

Preheat oven to 375 degrees. Lightly grease a 9x13 casserole dish. In a large bowl, combine soup, milk, onion, and black pepper. Stir in potatoes and ham; pour into casserole dish and spread evenly. Cover with foil and bake for 1 hour.

Remove casserole and sprinkle with cheese and french fried onions; bake, uncovered, for another 20 minutes.

Chicken Divan

I have tried many variations of this recipe but always come back to the one I was raised on. It seems to have the right proportion of sauce to chicken and broccoli. In our family we would serve it over white rice, but it can stand on its own.

Do not use frozen broccoli florets because they retain too much water and will turn this into soup (I know, because I've tried). When it comes to bread crumbs, I like to use panko because of their superb crunch, but regular or Italian style work just as well.

CHICKEN DIVAN

3 cups cooked, diced chicken
2-3 crowns of broccoli, cut into florets
1 can cream of chicken soup
2/3 cup water
1/4 cup mayonnaise
1/2 tsp. lemon juice
1/4 tsp. pepper
1/4 tsp. curry powder
1 cup shredded cheddar cheese
2 Tbsp. butter or margarine, melted
1/3 cup bread crumbs
1/4 cup Parmesan

Preheat oven to 350 degrees. In a medium skillet, heat 1/2 inch of water until boiling. Add broccoli florets, cover, and cook for 2 minutes. Drain water and spread florets evenly in bottom of 9x13 baking dish. Sprinkle with chicken.

In a medium bowl, whisk together soup, water, mayo, lemon juice, pepper, and curry powder. Pour evenly over chicken. Sprinkle with cheddar cheese. In a small bowl, combine bread crumbs, Parmesan, and melted butter; sprinkle over cheese.

Bake, covered, for 20 minutes. Uncover and bake 5-10 minutes more or until breadcrumbs are golden brown and crispy.

Pork Chops O'Brien

This dish is great for cold weather, but I just felt like making it - especially since it hadn't made it to the blog yet. It's one of those rare recipes where I didn't change anything because it was perfect as is.

O'Brien hash browns are diced potatoes with onions and peppers mixed in. You can always use regular diced hash browns if you prefer. Just make sure they are thawed out before you use them (don't ask me how I know this).

PORK CHOPS O'BRIEN
from Allrecipes.com

6 pork loin chops, 1/2 inch thick
1 Tbsp. vegetable oil
1 (10.75 oz) can cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 tsp. pepper
1 cup shredded sharp cheddar cheese, divided
1 (2.8 oz) can french fried onions, divided
1 (28 oz) package frozen O'Brien hash browns, thawed
seasoned salt

Preheat oven to 350 degrees. In a skillet over medium-high heat, brown pork chops in oil. Meanwhile, in a large bowl, combine soup, milk, sour cream, pepper, 1/2 cup cheese, and 1/2 cup french fried onions. Fold in hash browns. Spread potato mixture into a lightly greased 9x13 baking dish. Place chops on top and sprinkle with seasoned salt. Cover and bake for 40-45 minutes or until chops are tender. Uncover; sprinkle with remaining cheese and onions. Return to oven for 5-10 minutes or until cheese is melted.

French Toast Casserole

An easy way to get the french toast taste without all the hassle. This got two thumbs up from the hubby and kid. It bakes up fluffy and has an almost custardy texture. It's great with maple syrup but you could also sprinkle it with powdered sugar. I also like the idea of adding fresh blueberries and maybe cubes of cream cheese before baking. This is easily doubled if you want to make enough to fill a 9x13 pan.

You can make the casserole ahead of time, refrigerating it overnight and then baking it in the morning. Let it stand at room temp at least 15 minutes before baking.

FRENCH TOAST CASSEROLE
adapted from Allrecipes.com

5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup sugar, divided
1/4 tsp. salt
1 tsp. vanilla extract
2 tsp. cinnamon, divided
dash of cloves
dash of nutmeg

Preheat oven to 350 degrees. Spray an 8x8 baking dish with cooking spray.

In a large bowl, beat together eggs, milk, 2 Tbsp. sugar, salt, vanilla, 1 tsp. cinnamon, cloves, and nutmeg. Fold in bread cubes and press gently to help bread soak up egg mixture. Let stand 10 minutes then mix and press again. Pour into prepared baking dish. In a small bowl, combine 2 Tbsp. sugar and 1 tsp. cinnamon; sprinkle over casserole. Bake for 45-50 minutes, or until top is golden and casserole is set. Serve with maple syrup or a sprinkling of powdered sugar.

King Ranch Casserole

There are many variations of this casserole and I have no idea which one is the original. I really enjoyed my own version tonight, so I'm sharing it with you.

KING RANCH CASSEROLE

13 0z. bag tortilla chips, slightly crushed
3 cups diced or shredded cooked chicken
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes with green chiles
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of mushroom soup
1/2 cup milk
2 tsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 tsp. cumin
2 tsp. chili powder
2 cups shredded cheddar cheese

Preheat oven to 325 degrees. Place chips in bottom of 9x13 baking dish.

In a large skillet, heat olive oil over medium heat. Saute onion and garlic until tender. Stir in tomatoes, soups, and milk until combined. Add chicken, black beans, cumin, and chili powder and heat through. Pour over chips in dish.

Bake, uncovered, for 25 minutes. Remove from oven and sprinkle with cheese. Return to oven for 3-5 minutes or until cheese is melted.

Chicken Spagetti Bake

I think I got this recipe from Southern Living magazine a couple of years ago. It has great flavor and is one of my husband's favorites. It calls for a 5 oz jar of processed cheese spread. This is what it's talking about:


Depending on your grocery store, you can find it in one of three places: in the cracker aisle, in the deli, or in the pasta aisle next to the Velveeta. Just don't get the one with pimentos because that is not the same thing. If you can't find it, just use a little over half a cup of Velveeta.

One more note: break the spaghetti into smaller pieces as you drop it in the pot. It will make serving this dish much simpler.

CHICKEN SPAGHETTI BAKE

1 (8 oz) pkg. spaghetti
1 tsp. olive oil
1 small onion, chopped
1/2 cup chopped red bell pepper
2 (14.5) cans diced tomatoes with garlic, basil, and oregano
2 tsp. Worchestershire sauce
1 (5 oz) jar processed cheese spread
3 cups chopped cooked chicken
1 1/2 cups (6 oz) shredded sharp cheddar cheese

Cook spaghetti according to package directions; drain.

Meanwhile, heat oil in a large non-stick skillet over medium heat. Add onion and pepper; saute until tender. Add tomatoes and Worchestershire sauce; bring to a boil. Reduce heat and simmer, uncovered, 8-10 minutes.

Preheat oven to 350. Remove lid from cheese jar and microwave on HIGH for 30-45 seconds or until melted, stirring once. Add to tomato mixture, stirring well.

In a large bowl, combine spaghetti, tomato mixture, and chicken, stirring until blended. Spoon into lightly greased 11x7 baking dish or 2 quart casserole dish and sprinkle with cheddar cheese. Bake, uncovered, for 15 minutes or until heated through and cheese melts.

Chicken Broccoli Hashbrown Casserole

This is a simple comfort-food type casserole. I highly recommend using Panko breadcrumbs, as they provide the most crunch, but you could also used crushed Ritz crackers.

I used Southern style hashbrowns, which are the diced variety vs. shredded. You can use either variety.

If you don't have celery seed, you can replace one of the soups with cream of celery and get pretty much the same flavor.

CHICKEN BROCCOLI HASHBROWN CASSEROLE

2 lbs. frozen hash brown potatoes, thawed
3 cups diced cooked chicken breast
1 (12 oz) package frozen broccoli florets
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup milk
1 cup sour cream
3 Tbsp. dried minced onion
1 tsp. garlic powder
1/2 tsp. ground black pepper
1 tsp. celery seed
2 cups shredded cheddar cheese, divided
2 Tbsp. butter, melted
1 cup breadcrumbs

Preheat oven to 400 degrees. Lightly grease a 13x9 glass baking dish.

Microwave broccoli according to package directions. Drain.

In a large bowl, combine soups, milk, sour cream, minced onion, garlic powder, black pepper, celery seed, and 1 cup cheddar. Fold in potatoes, chicken, and broccoli. Pour into baking dish and sprinkle remaining cheddar on top.

In a medium bowl, combine melted butter and breadcrumbs. Sprinkle over casserole.

Bake for 35-40 minutes or until hot and bubbly.

Chili Cornbread Casserole

I adapted this recipe from a box of Stove Top cornbread stuffing mix. I had made the original before and didn't quite like the outcome, so this time I adjusted it a bit. Now, in the recipe I'm posting, I suggest simmering the chili for at least 45 minutes. That's because I don't like chewy ground beef. Simmering it for a while softens the beef and makes it more palatable to me. It also reduces the liquid in the chili. You do not have to do the simmer - but understand that your casserole will be a little more gooey - which is not necessarily a bad thing! Also, you could sub 1 1/2 cups of salsa (for a total of 2 1/2 cups in the recipe) if you don't have the diced tomatoes and green chiles on hand.

This is a great recipe for a cold night!


CHILI CORNBREAD CASSEROLE

1 box (6 oz) cornbread stuffing mix
1 1/2 cups hot water
1 lb. ground beef
1/2 cup chopped onion
1 can kidney beans, undrained
1 can black beans, undrained
1 can (8 oz) tomato sauce
1 can (14.5 oz) diced tomatoes with green chiles
1 cup salsa
2 Tbsp. chili powder
2 tsp. cumin
pepper to taste

In a large skillet, brown ground beef with onions; drain. Add beans, tomato sauce, diced tomatoes, salsa, chili powder, cumin, and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 45 minutes.

Preheat oven to 350 degrees. In a medium bowl, pour hot water over stuffing and fluff with fork. Pour chili into 9x13 casserole dish. Top with stuffing. Bake for 30 minutes.

Serve with shredded cheddar cheese and sour cream.

Salsa Chicken Casserole

Again, I found this recipe at Allrecipes.com. You can find it here. Sorry I don't have a photo - I forgot to take one.

I've changed the recipe a little because I think the original calls for too much rice and a bit too much cheese. I also eliminated the onion because there's already onions in the salsa. But that's just my opinion; you can always use the original recipe.

SALSA CHICKEN CASSEROLE

1 cup uncooked long-grain white rice
2 cups water
4 cups diced cooked chicken breast
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 1/2 cups mild salsa
3 cups shredded cheese (Mexican blend or whatever)

Place rice and water in saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. In a medium bowl, combine soups and salsa.

Spread half of rice in bottom of baking dish. Layer half of chicken, half of soup mix, and half of cheese. Repeat layers.

Bake for 30-40 minutes or until bubbly. Serve with sour cream.

This could also be a great filler for burritos.

Easy Cheesy Chicken Bake

This is a cheater recipe. I got it off a box of Stove Top chicken stuffing. Did you know that each box of Stove Top has 3 recipes on the back? And they're not half bad? I did alter it a little, of course, because I can never leave well enough alone. If you want the original, go buy your own box!

EASY CHEESY CHICKEN BAKE

1 pkg (6 oz) Stove Top stuffing mix for chicken
4-5 cups diced, cooked chicken breast
2 cups fresh broccoli florets
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup milk
1 1/2 cups shredded sharp cheddar

Steam broccoli for 5 minutes. Meanwhile, prepare stuffing as directed on package and set aside. Layer chicken in bottom of 9x13 baking dish; top with broccoli. In a medium bowl, combine soups, milk, and cheese; pour over chicken and broccoli. Top with stuffing. Bake at 400 degrees for 30 minutes or until bubbly and golden brown.


Okay, okay. Here's the original recipe, in case you want it instead of my AWESOME version:

1 pkg (6 oz) Stove Top stuffing mix for chicken
1 1/2 lbs. boneless, skinless chicken breast, cut into 1" pieces
1 bag (14 0z) frozen broccoli florets, thawed and drained
1 can cream of chicken soup
1/2 cup milk
1 1/2 cups shredded cheddar cheese

Preheat oven to 400 degrees. Prepare stuffing mix as directed on package; set aside. Mix chicken and broccoli in 13x9-inch baking dish. Stir in soup, milk, and cheese; top with the prepared stuffing. Bake 30 minutes or until heated through.

Here's my problem with the original:

1. It uses raw chicken and I just don't think 30 minutes would make me feel safe to eat it.
2. It uses frozen broccoli and no matter what I do (thaw it, drain it) it always manages to be soggy and wet in the dish. Fresh is better!
3. There is not enough sauce for me: the stuffing dries it up a bit.

I'm lucky in that my mom-in-law cooks massive quantities of chicken breast, dices it, and stores it in the freezer in quart-size bags. So all I have to do is thaw it in the microwave. I will be sad when I have my own house and no one to do that for me! Yes, I'm a spoiled brat.

Macaroni and Cheese

This recipe will feed a crowd. The pan in the picture is larger than a 13x9 baking dish, to give you an idea of how much it makes. Halve the recipe if you don't want lots of leftovers when feeding a small family. Use lowfat or fat free ingredients if that makes you feel better.


MACARONI AND CHEESE

16 0z. elbow macaroni
16 oz. shredded sharp cheddar cheese
24 oz. cottage cheese
16 oz. sour cream
1/2 cup grated Parmesan cheese
1/2 cup milk
hot sauce
salt and pepper, to taste

Cook macaroni according to package directions. Drain.

Preheat oven to 350 degrees. In a large bowl combine cheddar, cottage cheese, sour cream, Parmesan, milk, a dash or two of hot sauce, and salt and pepper. Fold in macaroni. Pour into large baking dish (this will barely fit into a 13x9) and bake for 35 minutes or until hot and bubbly.


I highly recommend the hot sauce. I'm not asking you to make it spicy, just give it a little kick. It brings out the flavor of the cheeses. But know your hot sauce! If it's super strong, just put a little in.

Chicken Casserole

CHICKEN CASSEROLE


3-4 cups diced cooked chicken
2-3 cups cooked white rice
3 stalks celery, chopped
1/2 onion, chopped
2 cloves garlic, minced
2 Tbsp. olive oil
1 can cream of chicken soup
1 can cream of mushroom soup
3/4 cup (6 oz.) sour cream
1/4 cup milk
salt and pepper to taste
2 sleeves Ritz crackers, crushed
1/2 cup butter, melted
3/4 tsp. garlic powder

Preheat oven to 350 degrees.

Saute celery, onion, and garlic in olive oil on medium heat until softened.

In a large bowl, combine soups, sour cream, milk, and salt and pepper to taste. Add chicken, rice, and sauteed veggies. Stir until well mixed. Pour mixture into 13x9 dish.

In a medium bowl, combine crushed crackers, butter, and garlic powder. Spread over chicken mixture.

Bake for 30 - 35 minutes.

Sour Cream Chicken Enchilada Casserole

These are the same ingredients used to make chicken enchiladas, but easier than rolling up a bunch of tortillas. Great for lazy people like me!

SOUR CREAM CHICKEN ENCHILADA CASSEROLE


4 cups diced cooked chicken
1 can cream of chicken soup
8 oz. (1 cup) sour cream
2/3 cup milk
1 (4 oz.) can diced green chiles
2 Tbsp. dried minced onion
1 tsp. garlic powder
pepper to taste
12 corn tortillas
2-3 cups shredded sharp cheddar cheese

Spray a 13x9 dish with cooking spray. Preheat oven to 350 degrees.

In a large bowl, combine soup, sour cream, milk, chiles, onion, garlic, and pepper.

Line bottom of 13x9 with 6 tortillas. Sprinkle with 3 cups of chicken and pour 1/2 sauce over top and spread to cover. Sprinkle with 1/2 of the cheese. Repeat.

Bake for 30 - 40 minutes or until hot and bubbly. Let stand 10 - 15 minutes before serving.

Sweet Potato Casserole

I got this one from a friend I worked for (where I got the Whole Wheat Muffin recipe). She has so many amazing recipes. I don't like sweet potatoes much, but I like this. It's flavor is very rich, so you won't want a huge portion.

SWEET POTATO CASSEROLE

3 cups cooked and whipped sweet potatoes
1 cup sugar
2 eggs
1 tsp. vanilla
1/3 cup milk
1/2 cup butter or margarine

Topping:
1/3 cup butter or margarine
1/3 cup flour
1 cup brown sugar
1 cup finely chopped pecans

Preheat oven to 350 degrees.

In a large bowl, beat potatoes, sugar, eggs, vanilla, milk, and 1/2 cup butter with an electric mixer until smooth. Pour into a 2 quart shallow casserole dish.

Combine topping ingredients in a medium bowl and cut with a pastry cutter to make streusel-like topping. Sprinkle over potato mixture.

Bake for 30 minutes.