I have always been a fan of chicken and rice casserole, but I really liked it with the addition of cheddar cheese. We both liked this recipe, the only things I would change next time is adding a little salt, and adding a little more cheese. I served it with steamed broccoli and apple sauce. It takes a little time to cook, so prepare ahead of time. I didn’t realize how long it had to bake for, so we had a really late dinner 🙂
Cheesy Chicken and Rice Casserole
Source: Tastes Better From Scratch, adapted from Favorite Family Recipes
4 boneless skinless chicken breasts
2 cups uncooked long grain white rice, not minute rice
1 1/2 cups shredded cheddar cheese, divided
1 tsp. ground black pepper
2 (10.5 oz) cans cream of chicken soup
1/2 cup chicken broth
1 envelope dry onion soup mix
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Layer rice, 1 cup of cheese, and pepper in bottom of pan. Top with chicken breasts. Spoon cream soup over chicken, spreading to make an even layer. Mix water, chicken broth, and onion soup mix together and pour over casserole. (I picked out the large pieces of dry onion for my onion hating husband). Bake uncovered for 1 1/2 hours, checking after one hour. If water is absorbed before rice and chicken are completely cooked, you can add 1/2 cup water. Remove from oven, add 1/2 cup cheese. Bake for 5 minutes, or until cheese is melted.
This is a great fall or winter time comfort food dish. We both really liked it, and it was super simple to make. It is also a great way to use up leftover chicken or even turkey. I would make this again.
Chicken and Dumpling Casserole
Source: Plain Chicken, originally from Deep South Dish
3-4 cups of cooked chicken (can use rotisserie chicken)
2 cups chicken broth
1/4 cup butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 can cream of chicken soup
Preheat oven to 400 degrees. Melt butter, and pour into a 9×13 inch pan. Shred the chicken and spread it on top of the butter. Whisk together the milk and the flour, baking powder, and salt. Slowly pour over the chicken. Don’t stir. Whisk together the chicken broth and soup. Pour over the flour/milk mixture. Don’t stir. Bake uncovered for 35-45 minutes, or until dumplings are golden brown.
This recipe is supposed to be a copycat version of a casserole Cracker Barrel serves. I have never tried the Cracker Barrel version, but this one was delicious! I loved the combination of the broccoli, chicken, and yummy cheesy sauce. Everyone enjoyed this recipe, especially my son. He loves steamed broccoli. I can’t wait to make this again 🙂
Cheesy Chicken Broccoli Bake
Source: Cassie Craves, adapted from Get Off Your Butt and Bake
For the chicken:
1 pound broccoli florets
4 medium-sized chicken breasts
3 cups shredded cheddar cheese, divided
1 tube Ritz crackers, roughly crushed
1 stick melted butter
For the sauce:
2 tbl. butter
2 tbl. flour
1/3 cup chicken broth
1/4 tsp. salt
1/4 tsp. pepper
2 cups milk
Preheat oven to 350 degrees. Steam broccoli for about 2 minutes and drain (I used a bag of broccoli florets in a steamer bag and cooked for a little less than the recommended time on the bag). Meanwhile, season chicken breasts with salt and pepper. Place the chicken in a greased 9×13 in pan. Top with drained broccoli.
In a medium-sized pot, melt the 2 tablespoons of butter. Stir in the flour; cook and stir until bubbly. Add the chicken broth, salt and pepper, and milk. Stir well, and continue stirring until the sauce has thickened. Turn heat to low and add 1 1/2 cups of the cheese. Stir until melted. Pour the cheese sauce over the chicken and broccoli. Top with remaining 1 1/2 cups cheese.
Melt the stick of butter and stir in the crushed crackers. Sprinkle over the top of the grated cheese. Bake uncovered for 30-45 minutes, depending on the thickness of the chicken, until hot, bubbly, and cooked through.
I found this recipe on Pinterest, and thought it looked delicious! I’m really glad I pinned it, we both really liked it. My husband thought the potatoes needed to be cooked a little longer, but that was his only complaint. I might cook it for a few extra minutes, or try and slice my potatoes just a little thinner next time. I recommend making this on a weekend, it requires a little prep.
Farmer’s Pork Chops
Source: Slightly adapted from Diary of a Recipe Collector, originally from The Lady and Sons cookbook
6 medium potatoes, peeled and sliced 1/4 inch thick
Salt and pepper
1 cup flour
5 center boneless pork chops, 1/2 inch thick
2 tbsp vegetable oil
1 stick butter
1/2 cup flour
1 to 2 tsp salt
1/2 to 3/4 tsp pepper
4 cups milk
Preheat oven to 350 degrees. In a 9 x 13 inch pan, layer half of the potatoes. Season with salt and pepper. Repeat with the other half of the potatoes; season with salt and pepper.
Prepare the white sauce by melting the butter in a large sauce pan. Turn off heat. Whisk in the flour. Add salt and pepper. Over medium heat, add milk, 1 cup at a time. Bring to a boil and stir frequently. Reduce heat and simmer 1 to 2 minutes. Sauce should thicken. Then let set a minute.
Pour sauce over potatoes and bake for 15 minutes.
While the potatoes are cooking, season the pork chops with seasoned salt. Dredge pork chops lightly in flour. Brown lightly in oil. As chops are removed from pan, place them over the potatoes once they are removed from oven. Bake for 45 minutes.
I first had this casserole at one of my husband’s family gatherings. His great aunt, Betty Lou made it. I loved it, and had to get the recipe! I have made this for the last 2 years at Thanksgiving, and everyone loves it. The sweet potatoes are sweetened up even more with Splenda, and they are topped with a delicious sweet crumb topping. It is easy to make. I have used canned sweet potatoes in this recipe, but I prefer to bake the sweet potatoes. If you bake them, let them cool for just a few minutes. The potato peel is really easy to remove. Hope you enjoy it as much as we do 🙂
Betty Lou’s Sweet Potato Casserole
Source: original source unknown
3 cups cooked sweet potatoes
1 cup Splenda
1/2 cup butter
2 beaten eggs
1 tsp vanilla
1/3 cup milk
3/4 cup brown sugar
3/4 cup chopped pecans
3/4 cup flour
1/3 cup butter
Mix all ingredients (except topping) with an electric mixer until smooth. Grease a 9×13 inch pan. Spread mixture evenly into pan. Mix topping ingredients together. Spread evenly over sweet potato mixture. Bake at 350 degrees for 25 minutes.
A friend of ours made this for us one night for dinner, and it was really good. I have made a recipe similar to this, but it wasn’t quite as good. I made this for dinner one night for friends, and they loved it too. It’s easy and delicious. The original recipe calls for spaghetti noodles, but Johnna uses the radiatore noodles, and I loved it that way. The cheese really sticks to the noodles better.
Cheesy Chicken Spaghetti
Source: Johnna, original source unknown
1 pound boneless skinless chicken breasts, diced into bite sized pieces
1 small onion, diced finely
1/4 cup butter
1 can rotel
1 can cream of mushroom soup, 1 can cream of celery
1 pound velveeta light
1 pound radiatore noodles (curvy noodles, can be found at Walmart)
salt and pepper
1 tablespoon olive oil
Preheat oven to 350 degrees. Boil noodles according to package directions, and drain. Saute onions in butter and set aside. Cook chicken breasts in olive oil and set aside. Combine noodles, chicken, onions, velveeta, soups, rotel, and salt/pepper to taste. Place in greased 9×13 pan, and cook for 30 minutes.
It’s been a really long time since I have posted any recipes! Even though it’s been over a year, I still have family and friends ask about my little blog. I thought I would try and post recipes when I have time. I found this recipe on The Country Cook, and thought it sounded yummy. I changed it up a bit, and was pleased with the results! My 14 month even ate it for dinner, and seemed to enjoy it. This was a really simple recipe, and I was able to have dinner on the table in about 40 minutes.
Cheesy Chicken and Bacon Tator Tot Casserole
Source: Adapted from The Country Cook
1 pound boneless skinless chicken breasts, diced into bite sized pieces
32 oz bag tator tots (1/2 bag)
1/2 bag of Oscar mayer bacon pieces (3.5 oz bag)
1 cup shredded cheddar cheese
14.5 oz can lowfat cream of chicken soup
garlic salt and pepper to taste
Saute chicken breasts, until done seasoning to taste with garlic salt and pepper. Mix in cream of chicken soup and 1/2 cup of shredded cheddar. Place in a greased casserole dish. Top with remaining cheese. Sprinkle bacon pieces over cheese. Place 1/2 bag of tator tots over, spreading evenly. Cook at 350 degrees for 3o minutes. When done cooking, broil until tator tots become golden brown.
One of my favorite blogs, Sing For Your Supper posted this recipe a couple of months ago. She says that the recipe is from her mom, so I was immediately interested in it. A while back, I made her mom’s no bake stuffed peppers and they were divine. They went into my special recipe folder of recipes I want to keep forever. I love Mexican food, so I was really looking forward to trying this recipe! Well, her mom didn’t let me down, this recipe was a winner too!
Easy Mexican Casserole
Source: Sing For Your Supper
1 pound ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes (I used the hot version)
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving
Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in the beans, Rotel, onion, taco seasoning, soup, & water. Simmer over medium-low heat until everything is combined and heated through. Grease a 9 x 13 inch pan. Put a layer of crushed tortilla chips in pan, followed by a layer of the meat & bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Serve with sour cream and salsa.
My mother in law gave me a few eggplant from her garden recently and I couldn’t wait to use them! I love eggplant parmesan from the Olive Garden, and I actually crave it. I have been trying to eat healthier lately so I knew I had to find a “lighter” version of my fried eggplant favorite. I stumbled onto this recipe from Eating Well and thought it looked like a winner. Baking the eggplant instead of frying it saves calories, as well as using egg whites in place of whole eggs.
Source: Eating Well, September/October 1995
- 2 eggplants, about 2 pounds total
- 3 egg whites
- 3 tablespoons water
- 1 cup fine dry breadcrumbs (I used Italian breadcrumbs)
- 1/2 cup freshly grated parmesan cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup slivered fresh basil leaves (I omitted)
- 2 1/2 cups tomato sauce
- 3/4 cup grated part skim mozzarella cheese
- Preheat oven to 4oo degrees. Coat two baking sheets and an 8 x 11 inch baking dish with nonstick cooking spray.
- Cut eggplants crosswise into 1/4 inch thick slices. Whisk egg and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg white mixture, then coat with bread crumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, then turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
- Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon about 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella, and parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15-20 minutes.
Per serving: Calories 203, Fat 6g, Fiber 8g (4 ww points)
I have never tried a lasagna with a white sauce or chicken before. I must say that this smelled heavenly while it was cooking, and tasted great. I think it would be awesome if you added spinach and fresh mushrooms to this. I would also add a bit more garlic next time. This lasagna tasted almost better the next day as leftovers! I will defiantly be making this again in the future.
Brit’s White Chicken Lasagna
Source: The Recipe Club
- 3 cloves fresh garlic, minced
- 1 shallot, minced (I used onion powder)
- 3 tablespoons butter
- 4 chicken breasts, cooked and shredded
- 2 cans cream of chicken soup
- 1 8 oz package of cream cheese (I used low fat)
- 2 cups sour cream (I used fat free)
- 2/3 cups milk (I used skim)
- 1 lb lasagna noodle, cooked and rinsed in cold water (I used oven ready noodles and cooked an extra 15 minutes)
- 1 lb mozzarella cheese, grated
In a large saucepan, over medium heat, brown shallots and garlic in butter. Add cream cheese, cream soup, cream cheese, sour cream, and milk. Stir until cream cheese is melted. Add chicken. In a 9 x 13 glass baking dish layer noodles, white sauce with chicken, then cheese. Repeat steps, ending with mozzarella cheese on top. Bake at 350 degrees for 35-45 minutes.