Chicken Broccoli Casserole

This is from Cooking Light but I make it with whatever version I have light or full fat. I serve it over rice with a side salad... it's sooo good!

For crisper broccoli, remove it from the boiling water after three minutes.

Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 3  quarts water
• 1  (12-ounce) package broccoli florets
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1  (12-ounce) can evaporated fat-free milk
• 1/4  cup  all-purpose flour (about 1 ounce)
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Dash of nutmeg
• 1  cup  fat-free mayonnaise
• 1/2  cup  fat-free sour cream
• 1/4  cup  dry sherry
• 1  teaspoon  Worcestershire sauce
• 1  (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
• 1  cup  (4 ounces) grated fresh Parmesan cheese, divided
• Cooking spray

Preparation

Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

[from cb0527 ]

Delicious Chicken Casserole:

The first is from allrecipes.com and is called

Delicious Chicken Casserole:

You'll need 4-6 chicken breasts, 2 stalks celery, salt & pepper, 1 cup cooked rice, 6 ounces sour cream, 2 cans condensed cream of chicken soup, 1/4 teaspoon celery salt, 1/8 teaspoon onion powder, 1/4 teaspoon garlic powder, 2 cups crushed Ritz crackers, 1/2 cup melted butter.

Directions:

Boil chicken, celery, salt and pepper (to taste), and enough water to cover.  Cover, reduce heat, & simmer 35 mins.  Drain but save 1 cup of the liquid broth first.  Cut or shred chicken into bite sized pieces.

Stir together sour cream, soup, broth, celery salt, onion powder, garlic powder, and salt & pepper to taste.  Mix in cooked rice and chicken.  Place in 9x13 casserole.  In a ziploc bag shake together crushed crackers and melted butter then sprinkle on top of casserole.

Bake at 350 degrees for 30 to 35 minutes.

[from CB}

Chicken Tortilla Casserole

This was favorite meal as a kid, and it's always been a big hit when I serve it too.   It sounds like a Mexican casserole, but once it's finished, it really just tastes like cheesy chicken yumminess.  It doesn't have Mexican spices, so it might be good for picky little eaters. I haven't tried it with E yet.  

Chicken Tortilla Casserole

  

2-3 lbs cooked, chopped chiken

1 cup chicken broth

8 oz. sour cream

10 flour tortillas (small size)          

2 cans cream of chicken soup

¼ cup chopped onion

4 cups cheddar cheese

-Combine chicken, onion, soup, and broth in a pot.

-Add salt and pepper.

-Cook until boiling.

-Remove from heat, and add sour cream.

-Fill tortillas with mixture from pot, sprinkle with cheese.  Roll up and place in a 9 x 13 baking dish (cover bottom with filled and rolled tortillas).

-Pour remaining mixture over rolled tortillas.

-Sprinkle remaining cheese on top.

-Bake at 350 degrees for 30-40 minutes.

-Let stand for 5 minutes before serving.

[from Amanda]

Baked Ziti

Tonight is Baked Ziti, salad and Garlic Bread sticks:

• 2lb beef, 1 onion chopped: brown and drain
• 2 26 oz jars of fav. spaghetti sauce, mix with above and simmer for 30 min. I add a tbsp of sugar to cut the acidity
• 1 lb dry ziti-- cook by directions, toss with 3 tbsp olive oil so it doesn't stick
• 6 oz sliced provolone cheese
• 4 cups mozerella cheese
• 2 cups sour cream (I use light)
• 2 tbsp grated parmesan

Layers:

• a small amount of meat sauce to prevent sticking
• 1/2 of ziti
• all of provolone cheese
• all of sour cream
• 2 cups mozerella
• rest of ziti
• meat sauce
• top with rest of mozzarella and parmesan cheese
• bake at 350 for 30 minutes. If its been refrigerated, let it come to room temp on counter first (30-45 minutes). ITS DELICIOUS!!!!!!

This freezes well. If freezing, Just adjust the baking time to about an hour and let it thaw for a while.

I had thought the other day we might form a recipie exchange! This might just do the trick!

[from Ada]

Aunt Cindy’s Cheesy Potatoes

Total Time: 35 min
Cook Time: about 45 min


Ingredients:

• 1 pint sour cream
• 2 C shredded cheddar cheese
• ½ C margarine
• 1 can cream of chicken soup
• ½ C onion, chopped
• 1 t salt
• ½ t pepper
• 32 oz. bag of southern style hash browns, thawed
• 2 C corn flakes, crushed
• 1/2 C margarine, melted

Directions:

Over medium-low heat mix and melt together first 7 ingredients (sour cream to pepper)

Arrange thawed hash browns in 9x13 dish.

Pour melted mixture from #1 over hash browns and mix until coated.

Top with corn flakes and ½ C melted butter.

Cover with foil and bake at 350° for 25-30 min.

6. Uncover and bake for 15-20 min or until bubbling in center.
 
[from lubbersfam]

Spinach Dip

This makes a lot and only lasts for a few days, so you might want to half the recipe if it isn't a large group.


2 cups of mayo

2 16oz containers of sour cream

2 small boxes of frozen CHOPPED spinach (defrosted and drained. Squeeze the water out.)

6 green onions, chopped

1 can water chestnuts, chopped

2 pkg dry knor leak soup mix (I actually use one package of onion soup mix)



Mix ingredients together and refridgerate for three hours. Serve with French bread, crackers, and veggies.

[from Valerie]

White Pizza Dip

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

1 container (16 oz) sour cream

1 cup ricotta cheese (8 oz)

1 cup shredded mozzarella cheese, divided

1/4 cup chopped pepperoni (optional)

1 loaf Italian or French bread (I use good crackers)



1. Preheat oven to 350. In shallow, 1 quart casserole. combine soup mix, sour cream, ricotta, 3/4 cup mozzarella, and pepperoni.


2. Sprinkle with remaining 1/4 cup mozzarella


3. Bake uncovered, 30 min. serve with bread.

[from Molly]

Carrot Salad

1 bag shredded Carrots

1 can Mandarin Oranges, drained

1 can Pineapple tidbits, drained

½ cup Coconut

1 cup Sour Cream




*Mix all ingredients together and chill.



(This salad breaks down because of all the fruit. Does not make good leftovers.)


Really good in the summer as a side dish.

[from Doodiebug30]

Spinach a la Charisa

My husband and I love this spinach recipe. I don't use measurements which makes it hard to share, but I can tell you ingredients.

• Sour Cream
• Onion Soup Mix (to taste)
• Spinach
• Shredded Mozzerella.

Just mix sour cream and some of the onion soup mix together. Then mix it in with the spinach. I use fresh spinach and microwave it for a bit so it's a bit wilted so it doesn't take up too much volume. Then put it into a dish and top with cheese. Bake until bubbly and cooked. I prefer it with cheddar cheese, but hubby likes it better with mozzerella.
Oh man, I'm going to make it tomorrow night.

[from Charisa]

Hashbrown Casserole

1 bag frozen hashbrown potatoes, thawed
1/2 stick butter, melted
16 oz. sour cream (lite or fat free)
1 can cream of chicken soup

1-2 cups shredded cheese
1/3 cup diced onion
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlicpowder

Topping: 1/2 stick melted butter & 2 cups crushed corn flakes or Crispix



*Pour your potatoes into a large bowl and toss with t he butter. Add the sour cream, soup, and seasonings and stir well. Add the onion and cheese and fold.

*Pour into a greased casserole dish. Mix the butter and ceral together well and cover the potatoes mix. Cover with foil.

*Bake in a 350 degree preheated oven for 30 minutes. Uncover and bake another 25-30 minutes. Remove from oven and let stand for 5 minutes before serving.


***This could easily be turned into a one dish meal by adding in diced chicken and your choice of veggie.

[from Doodiebug30]

Flatbread Tacos

1 can buttermilk biscuits

1 lb. ground beef
1 can pinto beans, rinsed & drained
1 can diced tomatoes, undrained
1 envelope taco seasoning
1 tbs hot pepper sauce
½ cup diced onion
2 tsp ranch salad dressing mix
1 tsp lemon juice
1 cup sour cream

Optional: shredded lettuce, cheese, sliced olives



*Mix the sour cream, lemon juice & ranch mix together and chill until served.
*Brown the ground beef, drain; add the taco seasoning, tomatoes & beans and heat through.
*Meanwhile, roll out each biscuit into a 6 inch round. In a small nonstick skillet, cook each biscuit over medium heat for 30-60 seconds. NO COOKING SPRAY! Dry pan. You want brown spots but not burned. Keep warm.
*To serve, spread each flatbread with sour cream; top with meat mixture and sprinkle with desired toppings.

[from Doodiebug30]

Hungarian Style Chili with Cheesy Polenta

Hungarian Style Chili with Cheesy Polenta


Ingredients

•2 tablespoons EVOO – Extra Virgin Olive Oil

•2 pounds coarse ground sirloin

•1 red chili pepper, seeded and finely chopped

•1 red bell pepper, chopped

•1 large onion, chopped

•4 cloves garlic, finely chopped

•Salt and pepper

•1 1/2 tablespoons chili powder, a palmful and a half

•1 1/2 tablespoons smoked sweet paprika

•1 teaspoon dried marjoram or oregano, 1/3 palmful

•1/4 cup tomato paste

•1 quart beef stock

•1 1/2 cups water or chicken stock

•1 1/2 cups milk

•1 cup quick cooking polenta

•2 tablespoons butter

•1 cup shredded Gouda or smoked Gouda

•1 cup sour cream

•Finely chopped fresh dill, parsley and chives for garnish


Preparation

Heat a large pot over medium-high to high heat. Add beef and brown 7-8 minutes. Add hot pepper, bell peppers, onions and garlic and season with salt and pepper. Cook to soften vegetables, 7-8 minutes more. Stir in chili powder, sweet paprika and oregano. Add tomato paste to pot and stir to combine, 1 minute. Add stock to pot and bring chili to a boil. Reduce heat to simmer and cook 15 minutes more.



In a separate pot, bring water or chicken stock and milk to a boil, whisk in polenta and cook 2-3 minutes until thickened. Stir in butter and cheese, season with salt and pepper.



Fill shallow bowls with polenta, make a well in the center. Fill well with ladles of chili and top with sour cream and herbs.


***Oh, I used regular instead of sweet paprika and sharp cheddar instead of Gouda and it was great!
 
[from Raegan]

Tavia's White Chicken Chili

Tavia's White Chicken Chili


Ingredients

•1 lb chicken, canned or fresh (shredded, cooked or cubed)

•1 medium onion, chopped (steam in water until translucent)

•1 (16 oz) can chicken broth

•1 (16 oz) can cream of chicken soup

•1 small can chopped green chilies

•1 cup water or more, depending on consistency

•1 can (11 oz) green giant brand mexi-corn

•2 (16 oz) cans of great northern beans

•1 1/2 tsp garlic powder or fresh garlic

•1/2-1 tsp ground cumin

•1 tsp oregano

•1/2 tsp pepper

•1/4 tsp cayenne pepper

•------------------------

•1/2 cup whipping cream or evaporated milk

•1 cup sour cream

•cheese

•tortilla chips

Mix first group of ingredients together and heat through. Just before serving add the whipping cream and sour cream. Top with cheese and tortilla chips.

[from Rachel]

Flatbread Tacos

• 1 cup sour cream
• 1 tbs Hidden Valley Ranch dry mix
• 1 tsp lemon juice
• 1 lb. ground beef, coked, drained
• 1 packet taco seasoning
• 1 can pinto beans
• 1 can diced tomatoes, undrained
• 1 tbs hot pepper sauce
• 1 tube biscuits
• Optional: sliced olives, shredded lettuce, cheese

*In small bowl, combine sour cream, dressing mix and lemon juice; chill till serving.


*In large skillet cook beef over med. heat till no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.


*Meanwhile, roll out each biscuit into a 6" circle. In a small non-stick skillet over med. heat, cook each biscuit for 30-60 seconds on each side or till golden brown; keep warm.


*To serve, spread each flatbread with 2 Tbs ranch sour cream; top each with 2/3 cup meat mixture. sprinkle with toppings, if desired



Again, only KINDA ethnic, but very yummy.

[from doodiebug30]