Casseroles

CHICKEN PARMESAN CASSEROLE

Ingredients:
2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes (or more to taste if you want it hot)
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce
1 ½ cups 2% reduced fat shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

Directions:
1.    Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
2.    Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic,
 red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle
 ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow
 with the remaining cheese.
3.    Bake for 40-45 minutes. Let stand for 5 minutes before serving.

I took this one from Pinterest. I used 3 lbs of chicken and I used a spicy marinara. I also used bagged cheese that was shredded. I seasoned my chicken with Tony's and added some Italian bread crumbs. I do not eat cheese so I did not taste this. My husband loved it but my son said it was too spicy. Next time I will not use the spicy marinara or I will make 2 batches. My husband added cheese when he ate leftovers he said that was the only problem was not enough cheese. I think I will try using Italian bread crumbs and omitting the croutons. I will do a update when I make it again. My husband said this is a keeper.


Thanks to Leslie H. for this recipe.

Don't forget, if you try it let me know how it turned out. Send in pictures of your tweaked recipe!

 Chicken Pot Pie

Serves: 6      Preparation Time: 10 min    Cooking Time: 45 min   

What You'll Need:

    1 (10-3/4-ounce) can cream of celery or cream of chicken soup, undiluted   
    1 1/2 cups chicken broth   
    3 cups chopped cooked chicken   
    1 (10-ounce) package frozen mixed vegetables   
    1/4 teaspoon salt   
    1/4 teaspoon pepper   
    1/2 cup butter   
    1 cup self-rising flour   
    1/2 cup milk   

What To Do:

    Preheat oven to 400 degrees F. Cook soup in a medium saucepan over medium heat until hot. Gradually add broth, stirring until smooth.
    
    Add chicken, frozen vegetables, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Spoon mixture into a lightly greased 7- x 11-inch baking dish; set aside.
    
    Cut butter into flour with a pastry blender or 2 knives until mixture is crumbly. Add milk, stirring just until dry ingredients are moistened. (Mixture will be lumpy.)
    
    Gently spoon batter evenly on top of chicken mixture. Bake, uncovered, 35 minutes or until golden.

Cottage Casserole

Serves: 4        Cooking Time: 25 min   

What You'll Need:

    6 tablespoon butter, divided   
    1 cup diced onion   
    1 1/2 pounds lean ground beef   
    Salt and black pepper to taste   
    1 cup (8 ounces) canned or bottled brown gravy   
    2 cups mashed potatoes   

What To Do:

    Preheat oven to 400 degrees F.
    
    Heat 4 tablespoons butter in a large skillet.  Add onion and cook, stirring frequently, until lightly browned. Add beef, salt, and pepper, and cook 5 minutes. Stir in gravy and heat until bubbling.
    
    Spoon mixture into a greased 2-quart casserole dish
    
    Spread mashed potatoes over top of meat and dot with pieces of remaining butter.
    
    Bake 15 to 20 minutes or until potatoes are lightly browned.

No Peek Chicken

 Serves: 4      Cooking Time: 1 hr 15 min   

What You'll Need:

    1 cup uncooked long-grain rice   
    1 (10-3/4 ounce) can cream of mushroom soup   
    1 (10-3/4 ounce) can cream of celery soup   
    1 envelope onion soup mix (from a 2-ounce box)   
    1 soup can cold water   
    1 garlic clove, crushed   
    1 teaspoon chopped fresh parsley   
    1 teaspoon Worcestershire sauce   
    1 chicken (3-1/2 to 4 pounds), cut into 8 pieces   
    Paprika for sprinkling   

What To Do:

    Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
    
    In a large bowl, mix together rice, soups, soup mix, water, garlic, parsley, and Worcestershire sauce.

    Pour mixture into prepared pan. Press chicken into mixture. Sprinkle with paprika, then cover tightly with aluminum foil.
    
    Bake 1-1/4 hours. Do NOT open cover (not even to peek) during baking.