SUNDAY BRUNCH CHICKEN CASSEROLE

Sunday's are made for relaxing and spending time with family.  That is why this is such a perfect Sunday Brunch casserole. So easy, and so tasty the whole family will enjoy a savory combination of flavors.  I serve with warm Buttermilk Biscuits or fresh garlic toast.  This recipe will serve a family of 4

 

2 Chicken Quarters

 

Sprinkle salt and pepper on each chicken quarter and back in oven for 1 1/2 hours at 350 or until done and tender.  The slower the chicken is baked the juicer it will be.  When done remove from oven and cool for at least 30 minutes. Remove all meat from the bones.

 

Tip:  In a hurry by a roasted chicken from your local supermarket.  This recipe will not work with canned chicken.

 

2-6oz packages Uncle Ben's Long Grain and Wild Rice

2 1/2 cups water (more if needed)

Roasted chicken removed from leg quarters

2 cups chopped brocolli

1/2 cup chopped red bell pepper

1/2 cup chopped green onion

1 cup thinly sliced baby carrots

2 large cloves of garlic minced

1/2 Tbs fresh basil

1/2 Tbs fresh thyme

Dried bread crumbs

Shredded Asiago cheese

 

Spray a 9x13 baking dish with cooking spray.  Place all ingredients into casserole pan and mix well.  Place in 350 oven.  Check dish every 10 to 15 minutes and add more water if dish is dry and rice is not done.  Once rice is cooked and vegetables are tender, 45 minutes to an hour, add toppings:

TOPINGS:

Dried bread crumbs coursley ground.  I used a mixture of cornbread and Italian seasoning.  Place back in oven and broil for 2 to 3 minutes until brown.  Turn oven off. Top casserole with shredded Asiago cheese and place back in warm oven for 1 to 2 minutes until cheese is melted.

 

CREAMY POTATO AND CHICKEN CASSEROLE

One dish meals are always quick and easy.  When they are full of old fashion, cold weather, comfort they are even better.  Throw in a lot of those home grown crops and you simply can't miss.  It's the most perfect way to warm up with a good movie and someone special.  If you are in a hurry canned chicken will do in a pinch.  But I don't recommend it.  Fresh cooked chicken is best  and you have the advantage of all that rich chicken broth to make any dish full of flavor.  I like to use chicken quarters.  Not only are they tasty, but you can usually find them at a good price.  Serves 4 to 6.


Four good size chicken hind quarters

Boil quarters in fresh water with a dash of salt for at least an hour until done.  Remove meat from pan and set aside.  Save broth.

1/2 cup green bell pepper
1/2 cup red bell pepper
4 cloves of minced garlic
1 bunch (about one dozen) green onions chopped
2 cups fresh, uncooked green beans sliced
2 tablespoons olive oil
1 8oz can cream of mushroom soup
four medium to large white potatoes

1 1/2 cup shredded mozzarella cheese
2 cups panko bread crumbs

Heat olive oil in a large pan.  Saute all vegetables in oil for 5 minutes stirring constantly.  Add 2 cups of the saved chicken broth and the mushroom soup.  Stir until thoroughly blended.  Remove chicken from bones and add to pan.  You want nice large chunks of meat to bite into so don't over shred.

Slice potatoes thinly and place in a 9X13 casserole dish that has been sprayed with cooking oil.  Smother the potatoes with chicken and cover with foil.  Bake in oven at 350 for one hour.  Remove pan from oven and layer top with cheese.  Top with bread crumbs and return to oven.  Bake uncovered for another 15 minutes.  Allow to cool for 10 minutes before serving.
 

Fajita Chicken Casserole

Quick, easy and very tasty!  I hope your family will enjoy this dish just as much as mine did. Fajita seasoned meat has such a great flavor, and can be so versatile. You can use any cut of chicken you prefer.  A nice chicken breast is the best, but in order to cut cost I use  thighs. TIP:  Make this real simple and use leftover grilled fajita meat.  It makes the dish even better.  This casserole will serve four to six.

2 LBS  chicken cut into strips
1/2 Cup Zesty Italian Dressing
1 Medium Green Pepper diced
1 Medium Jalapeno Pepper diced
1 Cup Minced Onion
2 Cloves Garlic minced
4 Tbsp. Chili powder
1/4 Tsp. cumin powder
1 Tsp. Salt
1 Tsp. pepper

1 16 OZ Pkg Shell Pasta
1/4 cup Sour Cream
3 Cups Shredded Mexican Blend cheese

Pour Italian Dressing in a skilled.  Add Peppers, Garlic and Onion stirring for two minutes.  Add all remaining seasonings and chicken.  Cover with lid and let simmer for 20 minutes or until chicken is done through and tender.

Cook pasta in 4 cups of boiling water for 15 to 20 minutes until tender.  Strain, but do not rinse pasta and add to chicken.  Stir in 1/2 of the shredded cheese and sour cream until cheese is melted. Pour into a 9 X 13 (or comparable) casserole dish.  Cover with remaining cheese.  Place in 350 oven cooking for 10 minutes.  Let stand for 5 minutes to cool and thicken before serving.





 

Grilled Asiago Potatoes Casserole

This might be just a little out there, but it was a wonderful dish.  My husband was smoking a pork roast (yes we can still do that in the south).  We wanted something different to go with it, but I didn't want to heat up the stove.  The smokey flavor of this potato casserole combined with the Asiago cheese was really good.  It will be just as flavorful when you decide to bake it in the oven.  I used one very large baking potato for a dish that served four.

1 Large baking potato
4 slices of bacon cooked crispy
2 tbs green chillies (I used my canned hatch peppers)
1/2 cup (fat free) french onion dip
2 tsp Chris's seasoning (by Fiesta)
2 tsp garlic powder
1 cup Asiago Cheese.
1/2 cup evaporated milk

Slice potato very thin.  Place half of the slices in a 9" round baking pan coated with cooking spray.  Crumble cooked bacon and place half over the potato.  Sprinkle 1 tbs chillies and spread evenly. Top with 1/4 cup french onion dip.  Sprinkle with 1 tsp Chris's seasoning and garlic powder and top with 1/2 cup Asiago Cheese that has been shredded.  Add another identical layer with remaining ingredients.  Pour in milk and bake on smoker at 250 degree for 1 to 1 1/2 hours or until potatoes are tender.  You may also bake this casserole in the oven at @350 for 30 minutes, or until potatoes are tender.

Zip'n Mac 'N Cheese

Mac ‘N Cheese is good just about any time you make it. You don’t have to wait for cooler temperatures to enjoy this classic comfort food. I’m always looking to add a special touch to any dish so I put my casserole pan to work and did what is one pretty good spruce up of an American favorite.  This is one tasty side dish, or make it a meal on it's own.   A good casserole is something you make your own. So, as always just be sure and make it your way. After all, you are the one who will be devouring this delicious dish! This recipe easily serves four.

 

3 cups uncooked elbow macaroni

5 cups water

1 cup beef broth

2 ½ cups cubed Velveeta cheese

Salt and Pepper

1 ½ lb. chopped ground beef

2 cups Pico De Gallo

½ cup chili powder

2 cups shredded fiesta blend cheese

1 ½ cup Panko bread crumbs

Boil macaroni in water for 15-20 minutes, or until macaroni is al dente (tender, but slight resistant in the center). Strain water, but do not rinse the macaroni. In sauce pan heat beef broth. Slowly add in cubed cheese until all cheese is melted. Add salt and pepper to taste and stir in macaroni. Remove from heat.

In skillet brown ground beef until no pink is visible. Drain fat and stir in in pico de gallo with chili powder and simmer for 5 minutes so vegetables are warm, but not overdone. Add ground beef to macaroni. Place mixture in a 9X13 baking dish sprayed with cooking spray. Top with shredded cheese and bread crumbs.

Bake at 350 to 10 minutes.

Chorizo Mac 'N Cheese

When I cook I ask myself three questions

1) Will it taste good?

2) Will my family like it?

3) Do I have everything I need?

Using what I have available allows me to be creative and combine flavors that go well together. I created this around a link of leftover grilled sausage. It turned out surprisingly good. Serves 4 to 6.

Mac & Cheese Chorizo

2 cups macaroni

3 cups Velveeta cheese

2 Tbs butter

1/2 Cup milk

2 cups salsa

1 link smoked sausage sliced

12 count pkg tortillas

Cook macaroni according to directions. Drain, but do not rinse. Add milk, butter and cheese. Once cheese has thoroughly melted add salsa and sausage. Serve with warm tortillas.

Chicken Pot Pie

A tasty dish to reinvent left over roasted chicken and potato. Use your favorite meat, such as roast beef and potato if you choose. Save and use the broth from roasting to add additional flavor. I prefer to make my own crust. Purchasing 2 prepared crusts will make this a quick dinner. This recipe makes one 9" pie and serves four.

Chicken  Pot Pie

3 Cups Chicken Broth
2 Cups Leftover Chicken Diced
1 Cup Leftover Potato Diced
1 Cup Frozen Corn
1 Cup Frozen Peas
1 TSP Onion Powder
Garlic Salt to taste
Lemon Pepper to taste
1/4 Cup Flour
1/3 Cup Cold water
2 9 inch Pie Shells
2 TSP Milk



Mix broth, chicken and all vegetables into a large pan. Season with onion powder, garlic salt and lemon pepper. Bring to a rapid boil allowing liquid to reduce slightly. Briskly stir flour and cold water together in a bowl pouring water over flour to avoid lumps. Add flour to chicken stirring constantly until mixture is thickened.

Line a 9" pie dish with hat has been treated with no stick spray with one pie shell. Spread a thin coat of milk over crust and bake in oven at 350 for 5 minutes. Remove from oven and pour chicken into cooked shell covering with remaining pie shell. Form a slit in top of the pie using a fork. Coat with a thin spread of milk and cook in oven at 350 for 25 minutes or until golden brown.

NOTE:  Making a pie crust from scratch is easy.  Jut follow this for 2 9" pieces

3 cups flour
2 tsb baking powder
2 tbs sugar
14/ cup butter
1/4 cup milk

Mix flour, baking powder and sugar in bowl and cut in butter.  Mix well until mixture looks almost like corn meal.  Graduall stir in milk.  Place dough on heavily flowered surface and kneed dough inward about 8 to 10 times.  Roll dough out into two sheets about 1/4 in thick.  Follow remaing directions above.

Tuna Casserole

Tuna Noodles Peas and Cheese

1 12 oz can flaked tuna
1 small onion
1 small green pepper
2 large cloves fresh garlic
2 tablespoons pimento
1 whole corn on the cob
1 14.5 oz can chicken broth
1 tablespoon olive oil
salt and pepper to taste
1/4 cup flour
1/2 cup water

2 cups uncooked pasta (I used penne)
2 cups shredded cheddar jack cheese
1 pkg cheddar pringle sticks and 1 pkg jalapeno pringel sticks

Dice onion and green pepper. Saute in olive oil with miced garlic cloves until onion and green pepper are tender and add pimento. Remove corn from cob and add to mixture. Pour chicken broth over sauted vegetables add salt and pepper. Mix flour with water in a large cup and whip until mixture is thick and creamy. Slowly pour flour mixture into broth stirring briskly to avoid lumps. One thickened remove from heat.

Prepare pasta as directed. Combine with broth and move to a 6X6 baking dish. Top with cheese and crushed pringel sticks. Bake at 350 for 20 minutes.

Zesty Chili Cheese Casserole

Zesty Chili Cheese Casserole

Another quick and easy casserole for dinner.  This one keeps em asking for more.  Serves 4 to 6

2 Cups Macaroni

1 15 oz Can No Bean Chili

2 Cups Velveeta Cheese

2 Cups Salsa

Salt & Pepper to taste

2 Cups Fiesta Blend Shredded Cheese

2 Package Pringles Jalapeno Sticks Crushed

Cook macaroni according to directions.  In separate pan heat chili blending in Velveeta until completely melted.  Add salsa, salt and pepper.  Combine chili with cooked macaroni pouring into a 6 X 6 baking pan.  Add a generous layer of shredded cheese and top with crushed jalapeno sticks.  Bake for 15 minutes at 350, or until cheese is bubbly.