Quick & Easy Chicken Pot Pie

1-2 pkgs 8ct Buttermilk Biscuits Jumbo size
2-3 Cups Cooked Chicken Cubed*
3 cans Cream of Chicken Soup
2 cans Mixed Vegetables (drained)
1 can Green Beans (drained)
1 Tbsp Ground Pepper

In a large bowl mix together the chicken, soup, veggies, and pepper.

In large baking dish use one package of the biscuits as a crust. Press into the bottom of the greased baking dish, using your fingers to worktowards the edges and to cover the bottom.

Add chicken mixture to the crust.

With 2nd package of bisuits, either roll out and place on top of chicken mixture or use your fingers to stretch and flatten dough out as much as possible and then lay on top of chicken mixture.

In a pre-heated oven of 350º, bake for 40-60 minutes, covered in foil. Take foil off 10 minutes before removing from oven so biscuits get golden brown.

Cool and enjoy!

*Gordon's Food Service sells pre-cooked, pre-diced chicken in the frozen food section. We use this and it's perfect. We LOVE this find of ours. You can also do this yourself with boneless chicken breasts. Just cook, dice, and freeze. Use when you need to. This makes dinner preperations SUPER EASY!!

Mexican Chicken Rice Casserole

4 Chicken breasts cooked and shredded or diced*
2 cans -Cream of chicken
1 container Sour Cream
1 can Corn (drained)
1 can - Black Beans (drained)
1 can - Diced Tomatoes (drained)
1 pkg - shredded cheese
1pkg - Taco seasoning.
4 cups - Cooked Rice


Mix together well, cream of chicken, sour cream, and taco seasoning. Add in corn, black beans, diced tomatoes, and ½ package of the shredded cheese (reserve ½ pkg for the top) and mix well. Next add the rice and chicken* and mix well again.

Place in a 9x13 pan. Top with remaining cheese.

Bake 350º for 30 mins or until cheese is golden brown.

*You can also use cooked ground beef instead of chicken.*

Crockpot Chicken Broccoli Casserole

2 C. bite-size pieces of chicken, cooked

1 bunch of broccoli, steamed

Sauce:

1 C. milk

1/3 C. sour cream

8 oz. cream cheese

4 oz. (1 cup) Cheddar cheese

1/3 C. Parmesan cheese

Spray crockpot with nonstick cooking spray.

Heat all the ingredients of the sauce in a pan over medium heat, stirring frequently to blend cream cheese.

In crockpot, layer 1/2 broccoli, 1/2 chicken, 1/2 sauce. Repeat.

Cook on LOW 6 to 8 hours. Stir gently and serve.

Banana Cherry Twinkie Dessert

1 box Twinkies
1 can vanilla pudding
2 bananas, sliced
1 (21-oz.) can cherry pie filling
Whipped cream or Cool-Whip (8 oz. container)

Slice Twinkies length-wise and put into 9x13 inch pan.

Layer vanilla pudding, bananas & cherry pie filling.

Top with whipped cream or Cool-Whip.

Refrigerate.

Note: May use 1 (6-oz.) box instant vanilla pudding, mixed according to box directions, in place of can of pudding.

Crock-Pot Breakfast Cobbler

8 medium-sized apples, peeled and sliced

½ C. honey

2 t. cinnamon

4 T. butter, melted

4 C. granola cereal

Spray inside of Crock-Pot with nonstick spray. Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 8-12 hours, or overnight (alternately, cook on high 2-3 hours). Serve with milk.

Makes 8 servings.

Crock Pot Morning Casserole

1 bag (32 oz.) frozen hash brown potatoes

1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed

1 medium diced onion

1 green bell pepper diced

1 1/2 C. shredded cheddar or Monterey Jack cheese

1 dozen eggs

1 C. milk

1 t. salt

1 t. pepper (more or less to taste)

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.

Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.

Chicken Club Casserole

2 1/2 cups diced cooked chicken
2 cans cream of chicken soup
1 cups real mayonnaise
1 lb bacon, cooked and crumbled
2 cups shredded cheese

1/2 stick butter
1 sleeve Ritz crackers, crumbled

4-6 Roma tomatoes seeded and diced
lettuce shreded

In a large bowl, mix together soup, mayo, bacon, and cheese. Add in the cooked chicken.

Add mixture to baking dish.

In smaller bowl mix the crushed crackers with the butter combine well and top the chicken mixture with crackers.

Bake 15 - 20 minutes in a 400° F oven until hot and bubbly.

Serve with lettuce and tomato on top or underneath the casserole.

Potluck Chicken Casserole Recipe

8 C. cubed cooked chicken
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
1 C. (8 oz.) sour cream
2 C. shredded cheese
1 C. Peas (drained) or Favorite canned veggie on hand
1 C. butter-flavored cracker crumbs (about 25 crackers)
2 T. butter or margarine, melted
1 t. celery seed
fresh parsley and sweet red pepper ring, optional

Combine chicken, soup, sour cream, cheese, and veggie; spread into a greased 13 x 9-inch baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture.

Bake, uncovered, at 350°F. for 30-35 minutes or until bubbly. Garnish with parsley and red pepper, if desired.

Makes 10-12 servings.

Potato & Ham Casserole

1 1/4 lbs. red potatoes, cubed
2 C. cubed ham
1 C. frozen peas
1 can condensed cream of mushroom soup
3 T. butter, melted
1 T. mustard

Cook potatoes in boiling water; drain. In greased 2 1/2-quart baking dish, combine potatoes, ham and peas. Combine remaining ingredients and stir in. Bake uncovered at 350°F. for 25 minutes.

Taco Twist Casserole

1 lb. ground beef
1 package taco seasoning mix
1 can tomato sauce (15 oz.)
1/4 C. chopped green pepper
3 C. corkscrew macaroni -- (8 oz.) cooked and drained
1 C. shredded cheese (4 oz.)
1/2 C. sour cream

Brown beef; drain. Stir in seasoning mix, tomato sauce and green pepper. Bring
to a boil and remove from heat.

Combine cooked macaroni, 1/2 cup cheese and sour cream and place on bottom of
6 x 10 inch baking dish. Top with meat mixture and remaining cheese.

Pizza Noodle Casserole

8 oz. noodles, cooked and drained
1 pound ground beef
1 tbsp. oil
1 can (4 oz.) mushrooms, drained
4 oz. pepperoni, chopped
1 can (15 oz.) pizza sauce
2 cup cheddar cheese
1 cup mozzarella cheese, shredded

Preheat oven to 375° F.

Brown ground beef in oil. Mix in mushrooms, pepperoni, pizza sauce and cheddar cheese.
Put cooked and drain noodles in greased baking pan. Pour sauce mixture over the noodles and top with mozzarella cheese.

Bake 30 - 25 minutes or until hot and bubbly.

Broccoli, Chicken and Cheese Casserole

2 packages frozen broccoli
4 cups cooked chicken - cut up
2 eggs
1/2 cup shredded cheese
1 can cream of mushroom soup
1/2 cup mayo
1 small onion, chopped into small pieces

1/2 stick butter
1 sleeve Ritz crackers, crumbled

Cook broccoli according to package directions, drain. Add all ingredients together, except the Ritz crackers and butter. Mix well, pour into a baking dish.

Melt the butter, add the cracker crumbs, and mix well. Add to the top of the casserole.

Bake 15 - 20 minutes in a 400° F oven until hot and bubbly.

Maple Cinnamon Sweet Potato Casserole

I want to try my hand at sweet potatoes this year at Thanksgiving. I remember one year at my Aunt and Uncle's they had one awesome sweet potato casserole for an Easter. It was the first time I tried it and it was only because everyone proclaimed how much the dish tasted like pumpkin pie. So I gave it a whirl and LOVED it too. Haven't had them since, but I want to try a recipe of my own.

I scrounge the internet and concocted this little ditty and I can't wait to try it out this month before Thanksgiving and hopefully even during Thanksgiving, if it turns out well.


2-29oz Cans Sweet Potatoes (or 4½ lbs cooked, pealed & mashed sweet potatoes)
1/2 cup butter, melted
1/3 cup evaporated milk
1/4 cup dark brown sugar (or brown sugar)
1/8 cup Maple Syrup (real)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs, beaten

1½ cup light brown sugar
3/4 cup all-purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup butter
1½ cup chopped pecans


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, evap. milk, dark brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, salt and eggs. Spread sweet potato mixture into the prepared baking dish.

3. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.

4. Bake for 25 minutes in the preheated oven, or until golden brown.

Breakfast Casserole

A large family rarely can afford those quick grab & go breakfast sandwiches or toaster meals. Still when we were a smaller family we did like them from time to time. But once we out grew them I came up with my own version that has become a timeless classic for our family.

This dish is super simple and completely versatile.

There are 2 main parts to this dish. The egg base and the bread base.

First, the Egg Base:
Scramble some eggs together. For our family this is about 12-18 eggs.
Add favorite extras - for example:
*sausage
*bacon
*cheese
*green pepper
*red pepper
*onion
*ham
*turkey
*broccoli

Mix whatever you want together and then put into a 9x13 baking dish.
Add a layer of your favorite cheese and then top with 1 package of cressant rolls, unrolled flat on top of eggs.

Bake at 350º until golden brown and serve!

Yep, it's that simple!

The fun part of this breakfast is there is no need for toast and for some reason the cressant rolls add to the fullness of the meal so the dish lasts longer than regular eggs.

Easy Chicken Florentine

Chicken Florentine
Recipe courtesy Paula Deen, 2007

Prep Time: 10 min Inactive Prep Time: 24 hr 0 min Cook Time: 30 min Level:
Easy Serves:
6-8 servings

Ingredients
2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
Juice from 1 whole lemon
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

Instructions

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

Cream Spaghetti Squash Casserole

This one really caught my eye, while I was surfing some recipe blogs. It looks and sounds delicious! Plus the upside is that it's healthier than plain ol' pasta!

I found it on Tammy's Recipes

Cream Spaghetti Squash Casserole

A cheesy, creamy layer of spaghetti squash topped with a flavorful spaghetti sauce with meat for a delicious baked casserole!

Yield:
16 servings

Ingredients:
2 medium-large spaghetti squashes (about 6 [packed] cups of cooked squash all together)
2 tablespoons butter
1 small-medium onion, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
8 ounces cream cheese
8 ounces sour cream
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dried parsley flakes
8 ounces (2 cups) shredded mozzarella cheese
2 ounces (1/4 cup) shredded cheddar cheese, optional
8-12 ounces (about 1 1/4 to 2 cups) cooked ground beef
4 cups spaghetti sauce (can use a 26 ounce jar or a quart of homemade)
1/2 tablespoon sugar
1 teaspoon Italian seasoning

Instructions:
1. In a large stock pot, put about 2-3 inches of water. Cover and bring to a boil. Wash outside of squash, cut squash in half and place in the stock pot of boiling water, flesh side down. Cover and boil for 15-20 minutes, until squash is tender.

2. Drain squash. Holding halves with a potholder, use a fork to scoop out the stringy "spaghetti". Set aside.

3. In a large stock pot or saute pan, melt butter. Add onions, garlic, and bell peppers and saute until tender. Add squash and cook and stir until heated through.

4. In a separate saucepan on low heat, melt the cream cheese. Add the sour cream, salt, pepper, and parsley flakes, stirring to make a smooth white sauce.

5. Stir the white sauce into the cooked squash mixture.

6. Grease a 9x13-inch baking dish. Spread the white squash mixture evenly over the bottom of the pan. Spread about 1 1/2 cups of the shredded mozzarella cheese over the squash.

7. In a large mixing bowl, combine the ground beef, spaghetti sauce, sugar, and Italian seasoning. Spread over the layer of shredded cheese. Top with the remaining shredded mozzarella cheese and cheddar cheese (if using). Sprinkle with dried basil or oregano flakes for garnish if desired.

8. Bake uncovered at 350 degrees (325 for glass dish) for 30-40 minutes, until casserole is hot and bubbly. Remove from oven and allow to cool slightly (10-15 minutes) before serving.

Croissant Chicken Casserole

This is another family favorite of ours. It's a variation of the Pampered Chef recipe Turkey Cranberry Wreath .

For our large family the wreath was impractical for us. We used to do the wreath until it no longer suited our family size. It was definitely fun and decorative. But again impractical.

So this is how we make our Croissant Chicken Casserole:

*Mind you we normally have our chicken pre cooked, chopped, and frozen for easy prep. If you don't have this step done then you'll need to cook and chop your chicken.*


2 pkg. refrigerated crescent rolls
1 C. Real mayonnaise (or enough to keep mixture moistened)
1T. honey
2T. mustard
½ tsp. coarsely ground pepper
4-5 large chicken breasts cooked & chopped (you can use leftover Turkey for this too)
3 stalks celery, minced (I use my food chopper, or food processor)
3 T. parsley
3/4C. craisins
2C. Favorite shredded cheese
½ C. walnuts, chopped finely

In a greased or lined 9x13 baking dish unroll one package of the crescent rolls. Don't worry about gaps, just make sure it's fairly flat and fully unrolled.

Chop/mince with either a hand food chopper or a food processor the chicken, celery, and the walnuts. Do each ingredient seperately and add them to a medium sized bowl.

Add the rest of the ingredients (except the crescent rolls) and mix well. If themixture seems too dry add a little more mayo.

Once everything is mixed well, spread it ontop of the layer of crescent rolls in the pan. Smooth out.

Unroll the second crescent rolls ontop of the mixture, again not worrying about the gaps.

Bake at 350º for 35-40 mins. Cool and serve.

Seriously there is always a demand for seconds. This is my husband's ultimate FAVORITE dish, as well as the kids.

Tater Tot Casserole

This is a new recipe I tried. Kind of "invented" if you will. I know there are many recipes for tater Tot Casserole but I used what I had on hand and it turned out great. The kids LOVED it!

2-3 packages of ground Sausage cooked and drained
2 bags of Tater tots

3 cans Cream of Mushroom Soup
2 Cups of Milk
2 Cups of Shredded Cheese

Salt and Pepper to Taste

Cook and drain sausage and put into bottom of a 9x13 baking dish. Add the tater tots on top of the sausage.

In a bowl mix the soup and milk together until it is blended well. Stir in the cheese and then pour on top of the sausage and tater tots as evenly as possible.

Sprinkle with some salt and pepper.

Next take a spoon or spatula and mix everything as well as possible while in the baking dish.

Bake at 350º for 50 minutes.

This was really good.
I'm thinking next time I may add some spinach to the mix to make it more healthy, but we did also have some Green Beans and Salad on the side.

Super Easy Tuna Casserole

We have a large family so this is how we make it.

6 boxes Mac & Cheese
3 sticks butter
1 Cup Milk
3 Cups Shredded Cheese
1 Family Package of Tuna
2 Cans Peas
1 Can Carrots
3 Tbsp Dill Weed

Boil water and cook the macaroni. Drain water when done.

Place the butter in the bottom of the pot before placing the drained macaroni back into it. This facilitates the melting process.

Stir until the butter is fully melted. Add tteh packets of powdered cheese and mix as well as possible before adding the milk. Continue stiring until the cheese powder is well dissolved. You can add more milk if you need to.

Add the cheese, tuna, drained peas, drained carrots and dill. Mix well.

Now you can serve it as is or you can transfer to a 9x13 baking dish top with bread crumbs mixed with some butter and bake at 350º for 20 mins.

We done it both ways and both are delicious. It depends on how fast of a dinner we want. :D

Mexican Casserole

1bag Tortilla Chips
2Can Cram of Chicken
1 Can Chilli (No beans)
1- 8oz Bottle of Taco Sauce - Mild
1 Soup Can of Milk
2 Cup Shredded Cheese

-Crush chiups into bottom of 9x13 pan

-Mix soup, chilli, taco sauce, & milk

- Pour over chips

-Top with cheese

-Bake 350ºF for 30mins