Chicken Cordon Bleu Casserole Recipe

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

Chicken Taco Casserole

Ingredients:
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (I used 98% fat free)
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese


Directions:
Preheat oven to 350 degrees.  Lightly grease a 9x13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas.  Top with 1 cup of cheese.  Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.

Chicken and Black Bean Casserole

Ingredients

• 2/3 cup brown rice
• 1 cup vegetable broth (chicken broth also will work)
• 1 tablespoon olive oil
• 1/3 cup diced onion
• 2 medium zucchini, thinly sliced
• 2 cooked skinless boneless chicken breast halves, chopped
• 1/2 cup sliced mushrooms (optional)
• 1/2 teaspoon cumin
• salt to taste
• ground cayenne pepper to taste
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can diced green chile peppers, drained
• 1-2 cups shredded Cheddar cheese-depending on how much cheese you like (Swiss cheese and Monterey Jack cheese would also work well!)

Directions

1. Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
2. Preheat oven to 350 degrees. Lightly grease a large 9x13" casserole dish.
3. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
4. In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
5. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned. 

This would also make a great vegetarian dish- just omit the chicken!

Cowboy Casserole

Ingredients:

• 1/2 pound ground beef
• 1 can whole kernel corn, drained
• 1/2 onion, finely diced
• 1 can cup condensed cream of chicken soup, undiluted
• 1/2 cup shredded cheddar cheese, divided
• 1/3 cup milk
• 2 tablespoons sour cream
• 3/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 4 cups frozen Tater Tots (half the frozen bag)

Directions

• In a large skillet, brown beef and onion over medium heat . Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper.
• Place 1/2 the Tater Tots in a greased 2 quart baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, at 375° for 30 minutes or until golden brown.

Creamy Hamburger Casserole

Ingredients

• 1 pound Hamburger, Or Ground Turkey, Seasoned To Taste
• ½ cups Chopped Onion
• 15 ounces Tomato Sauce
• 10 ounces Tomato Soup
• 2 cups Colby Jack Or Casserole Cheese, Divided Use
• 1 cup Sour Cream
• 4 ounces, weight Cream Cheese
• ½ teaspoons Garlic Powder
• 1 teaspoon Salt
• ½ teaspoons Pepper
• 16 ounces, weight Egg Noodles (I Do Half White, Half Wheat)

  In a large skillet, cook hamburger with chopped onions, drain.
In a separate pot, cook noodles, drain and rinse.
Combine all remaining ingredients (except 1 cup cheese) in meat skillet, stirring on low heat, until cream cheese is dissolved. Add noodles, mix well.
Put in 9 x 13 casserole dish. Add remaining 1 cup cheese to the top and bake at 350* for 25-30 minutes.
Enjoy your creamy, “pink” Casserole!

Cowboy Casserole

2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch cubes
8 - 10 medium potatoes, cut into 1/2 inch cubes (I leave on the skins)
1/3 cup olive oil
1 tsp. salt
1 1/2 tsp. black pepper
1 1/2 tsp. paprika
2 tablespoons garlic powder
3 tablespoons hot sauce (optional)
Topping:
2 cups sharp cheddar and Monterrey Jack cheese
1 cup crumbled bacon
1 cup diced green onion
Preheat oven to 450.
In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.  Add the cubed potatoes and stir to coat.  Carefully place potatoes into a greased 9 X 13 inch pan, leaving as much of the olive oil mix as possible.  Bake for 45 minutes, stirring every 15 minutes or so.  While potatoes are cooking place the cubed chicken to the leftover olive oil mixture.  Once the potatoes are fully cooked, remove from the oven and lower the oven temp. to 400.  Place the coated chicken over the cooked potatoes.  Sprinkle the combined topping mixture over the chicken.  Return to the oven and cook for 15 - 25 minutes until done and bubbly.

Creamy Chicken and Noodle Casserole

For the casserole:
6  tablespoons butter, divided
1/2  cup onion, diced
1/2  cup celery, diced
1/2  cup  carrot, diced
1  clove garlic, minced (1/2 teaspoon)
1 (8 ounce) package sliced mushrooms
1/2  teaspoon kosher salt
1/2  teaspoon black pepper
1/4  cup flour
1 1/2 cups chicken broth, low sodium
2  cups whole milk
3  tablespoons grated Parmesan Cheese
1 pound wide egg noodles, cooked and drained
3  cups cooked and shredded chicken
1  cup frozen peas, thawed
2  cups (8 ounces) shredded Cheddar Cheese


For the Topping:
2  tablespoons of reserved butter, melted
1  cup crushed Ritz Crackers, (about 20)
1  small can Durkee Onions, crushed


Melt 4 tablespoons butter in a large skillet over medium heat.  Add the chopped onion, celery and carrot.  Saute for 4-5 minutes until soft.  Add the garlic, mushrooms, salt and pepper. Saute until the mushrooms are soft and their liquid has evaporated.  


Sprinkle the flour in the skillet and cook for about 2 minutes until bubbly.  Slowly add the chicken broth and milk, bring the mixture to a boil, reduce heat and simmer for a couple of minutes until thickened.  Remove from the heat and stir in the Parmesan cheese, cooked egg noodles, shredded chicken and peas.


Pour 1/2 of the noodle mixture into a lightly greased 9 x 13 inch casserole dish.  Sprinkle with 1/2 of the cheese.  Cover with the rest of the noodle mixture and top with the remaining cheese.


In a medium bowl, mix the crushed crackers and Durkee onions with the remaining 2 tablespoons butter.  Sprinkle on top of the casserole.  Bake at 350 degrees for 25 - 30 minutes.

Cheesy Cornbread Casserole (John Wayne)

 

What You Need

1 lb.  lean ground beef

1 onion, chopped

1 jalapeño pepper, seeded, finely chopped

1 can   (15 oz.) enchilada sauce

1 can  (15 oz.) black beans, drained

1 tsp.  garlic powder

1 tsp.  ground cumin

1 pkg.   (8.5 oz.) corn muffin mix

1 pkg.  KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

HEAT oven to 350ºF.
BROWN meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish.
PREPARE muffin batter as directed on package; stir in cheese. Spread over meat mixture.
BAKE 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.

Light Taco Casserole

Ingredients:

• 24 Tortilla Chips
• 1/2 tablespoon Olive Oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 lb extra lean Ground Beef  OR  Ground Chicken
• 2 tablespoons low-sodium Taco Seasoning
• 1 can Black Beans, drained and rinsed
• 1 cup chunky Salsa
• 2 cups low-fat Cheddar Cheese, shredded

*Toppings:   fat-free or light sour cream, shredded lettuce, guacamole, salsa, etc

DIRECTIONS:   Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium heat. Add in onion and saute for 5 minutes or until soft. Add in garlic, meat and taco seasoning. Stir and cook until meat is browned. Stir in black beans and salsa. Cook another 5 minutes or until heated through.

In a 9x13 baking dish, lay tortilla chips on the bottom. Gently press down on them to break them into bite-size pieces. Pour cooked meat mixture evenly over the top. Sprinkle evenly with shredded cheddar cheese. Bake, uncovered for 15-20 minutes, or until cheese is melted and bubbly. Remove from oven, and let stand 5 minutes before slicing. Top with favorite toppings!

French Toast Casserole

Ingredients

• 5 cups bread cubes
• 4 eggs
• 1 1/2 cups milk
• 1/4 cup white sugar, divided
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon margarine, softened
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Beef Taco Skillet

Ingredients:

• 1 lb. ground beef
• 1 can condensed tomato soup
• 1/2 cup salsa
• 1/2 cup water
• 6 tortillas cut into 1" pieces
• 1/2 cup shredded cheddar cheese

Directions:

1. Cook beef in skillet until browned, stirring often to separate meat.  Pour off fat.
2.  Stir in soup, salsa, water and tortillas.  Heat to a boil.  Reduce heat to low and cook for 5 minutes.  Top with cheese.

Tator Tot Casserole

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 3 cups frozen Tater Tots

Directions

1. Cook beef and onion in 10-inch skillet over medium-high heat until beef is well browned, stirring to break up meat. Pour off fat.
2. Stir soup, ketchup and Worcestershire into skillet. Spoon beef mixture into 12x8-inch shallow baking dish. Arrange potatoes around edge of casserole.
3. Bake at 425 degrees F for 25 minutes or until potatoes are done.

John Wayne Casserole

• 2 (4 oz.) cans unseeded, chopped chilies
• 1 lb. shredded Monterey Jack cheese
• 1 lb. shredded Cheddar
• 1 (5 oz.) can evaporated milk
• 1 sliced tomato
• 1 tbsp. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 med. onion, chopped
• 4 eggs, separated

• 1-2 boxes of Jiffy mix
• 1 tbsp. brown sugar

Mix 2 cheese together with chilies and put into buttered 9 x 13 inch dish. Beat egg whites until stiff. In a separate bowl mix egg yolks, milk, flour, salt, pepper and onion until blended. Gently fold in beaten egg whites and pour over cheeses. Bake 30 minutes at 325 degrees. Top with mixed Jiffy mix, and bake according to box directions.

Sheppard's Pie

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
• Salt and freshly ground black pepper
• 1 3/4 pounds ground beef or ground lamb
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire, eyeball it
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons ketchup
• 2-4 cups cheese

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl, and mash them.  While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add onion to the meat. Cook onion with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and onion. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture, sprinkle with cheese. Spoon potatoes over meat evenly. Top potatoes with paprika and chesse, and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Southwest Shepherd's Pie

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 small green bell pepper, diced
• 1 tablespoon minced garlic
• 1 tablespoon chopped green jalapeño
• 1 pound ground beef
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 2 cups tomatoes, chopped
• 1/2 cup cooked corn
• 1/2 cup black beans, rinsed
• 1/4 cup chopped cilantro
• 1 1/2 pounds sweet potatoes, peeled and cut in chunks
• 2 tablespoons butter
• 1/2 cup milk

Preparation
1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.
2. Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 tablespoons cilantro. Spoon into a 9x9-inch baking dish.
3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400°F oven until brown, 30 minutes. Garnish with more cilantro.