Chicken Broccoli Casserole

1 bag frozen broccoli - defrosted
3-4 chicken breasts cooked, shredded or cubed
2 cups uncooked rice, Cook according to directions
1 can cream of chicken
1 cup mayo
Cheese

Layer in 9x13 in order
-broccoli
-rice
-chicken
-sauce (Mix cream of chicken and mayo)
-cheese

Cover with foil and cook @ 350* for 25 minutes.  Remove foil and cook 5 minutes.

Chicken-broccoli casserole

2 10 oz pkgs chopped broccoli
2 cans creamy chicken mushroom soup
1 tsp curry powder
1 tsp lemon juice
1 cup mayo
1 cooked fryer cut up
bread crumbs

Preheat oven 350.
Mix mayo, lemon juice, curry powder, and soup.  In a 9x13 pan, layer broccoli, chicken, then sauce. Put bread crumbs on top.  Cook 350; 15 minutes with foil, 15 min without foil.

Chicken Cordon Bleu Casserole

2 cups pasta
1 chicken beast,  cut up into cubes OR 2 cans shredded chicken
1 bag cubed ham
3 T butter
3 T flour
2 cups milk
4 oz cream cheese
2 T onion flakes
1/2 t Cayenne pepper (I would do 1/8t)
1/2 t pepper
1/4 t salt
2 cups Swiss cheese, shredded
1 cup corn flakes, crushed
4T butter, melted
(I doubled the corn flakes and butter)

Cook pasta, al dente. Drain and return to pot.  Add chicken and ham, combine.

In sauce pan,melt butter. Add flour and cook 1 min.  Add milk and whisk until thick.  Add cream cheese, Swiss cheese and seasonings. Cook,  stirring frequently,  until it becomes smooth. Add to pasta mixture. Transfer into 8x8. Top with corn flakes and drizzle butter over top. Bake 350○ for 20 minutes.

Cinnamon Roll Casserole

2 refrigerator cinnamon rolls
4 eggs
1/2cup heavy cream
2 tsp cinnamon
2 tsp vanilla
1 cup pecans (I also added raisins)
1/4 cup maple syrup

Heat oven to 375°. Spray 9x13 pan. 
Cut each roll into bite size pieces and put in pan. 
In bowl beat eggs. Add cream, cinnamon, and vanilla. Pour over rolls. Top with Pecan and raisins, then drizzle with maple syrup. 
Bake 20-28 mins. Let cool then drizzle with icing. You can top with more maple syrup before serving, but it is way to rich for me without the extra syrup.

(I found that if you let it sit over night it is not as gooey and good. It is best if made and baked the same day.) Enjoy!

Enchilada Lasagna

Ingridients:

2 tbsp of vegetable oil
1 lbs chicken breast, chopped to bite pieces
5 cups of mexican blend cheese
1 can of cream of celery
1 can of cream of chicken
1 1/2 cups sour cream
1/4 cup canned and chopped green chillies (drained)
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper



Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.
In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.

Prepare the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn't need chicken, just a ton of cheese.

preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top...

Chicken alfredo roll ups

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic
salt
3 cups shredded Mozzarella, or cheese of your choice

Spray
an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to
cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne
noodles until al dente. (I usually cook 1 or 2 extra just because lasagna
noodles always seem to break on me when I am stirring them.)
Now
this is the important part! Drain and rinse the noodles with cold water to
prevent them from sticking to each other. Then, lay out each noodle individually
and blot dry with a paper towel.

Spread
about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you
will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of
sauce. Take 1/9 of the shredded chicken and spread it out evenly over each
noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the
noodle over the toppings. You will need to lift the noodle a little to prevent
squishing out the inside ingredients while rolling.

Place
the roll-ups in the pan, one by one, seam-side down so they don't come undone.
Once they are all in the pan, pour the remaining alfredo sauce over the top. Top
with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the
cheese is completely melted on top.

The
Best Garlic Alfredo Sauce

½
cup butter
2
ounces cream cheese
2
cups heavy cream (or substitute half and half)
2
teaspoon garlic powder
½
tsp. fresh minced garlic
salt
and freshly ground black pepper
½
tsp dried oregano
⅔
cup parmesan cheese

In
a medium to large saucepan melt the butter over medium heat. Add fresh minced
garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk
to smooth and melted. Whisk in the heavy cream.
Season
with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently
until sauce thickens, around 15 minutes. Stir in the cheese and when melted,
remove from heat and serve.

Cheeseburger Crescent Casserole

1

lb ground beef, cooked, drained

1/2

cup ketchup

1/4

cup dill pickle relish

1 1/2

cups shredded American cheese (6 oz)

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1Heat oven to 375°F. In 10-inch skillet, mix beef and ketchup. Heat over medium-high heat until hot, stirring occasionally. Stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.

2Separate dough into 8 triangles; roll up 1 inch on shortest side of each dough triangle. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.

3Bake15 to 20 minutes or until cheese is melted.

We were sceptical, but this was actually really good and super easy!

King Ranch Casserole

Recipe from http://homesicktexan.blogspot.com

Zach LOVED this recipe.  It was very spicy so I put my adjustments in ( ) for you.

Slightly Fancy-Pants King Ranch Chicken Casserole
Ingredients:
1 1/2 pounds of chicken, without skin and bones (2 cans chicken)
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes, drained 
4 teaspoons ancho chile powder (2 tsp)
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped (I did not add)
3 cups of grated pepper jack and cheddar (Monterey jack cheese)
10 corn tortillas (Flour Tortillas)
Salt and pepper to taste.


Method:
1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

Old-School King Ranch Chicken Casserole
Ingredients:
1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder

Method:
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth.
3. Place a layer of chicken in a greased casserole dish.
4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
5. Repeat layers, ending with cheese.
6. Bake uncovered for half an hour or until brown and bubbling.

Mexican Casserole

From Mom

1lb hamburger, browned and drained
1 can enchilada sauce
1 can chili w/o beans
1 can cream of chicken soup
1 can stewed tomatoes
1/2pt (1 cup) sour cream
1/2lb cheese, grated
2 bags tortilla chips

Mix everything but cheese and chips together. Layer with cheese and chips in a 3 qt casserole dish.

Bake at 350*F for 45-60mins or until hot and bubbly.

Tater Tot Casserole

1 bag frozen tater tots
1-2 can cream of mushroom soup
1 lb hamburger, ground and drained
1-2 soup can of milk

Mix soup and milk together (I like more sauce so I do 2 cans of soup and milk).  Put a layer of tater tots on the bottom of a 9x13 greased pan.  Layer hamburger on top and then spread half soup mix on top.  Repeat the layers.  Bake at 350*F for about 1 hr or until hot and bubbly.

*Can freeze entire casserole or half before baking.  Baking time will vary when frozen.

Chicken Cordon Blue Casserole

5 c. chicken, cooked and shredded
2 c. ham, cubed
1 1/2 c. swiss cheese, shredded
1 can cream of mushroom soup
1 cup milk
3 c. bread crumbs or 1 pkg. stuffing mix
1/2 c. butter (opt)

Preheat oven to 350*F
Layer 9x13 with ham, chicken and cheese.
Blend soup & milk, then pour evenly over casserole.

Mix stuffing/bread crumbs with butter, sprinkle crumbs over casserole evenly.
Bake 45mins or until brown.

Pizza Pasta Casserole

from:   http://freezermealsforus.blogspot.com

2 lbs ground beef - I just used one pkg ground beef (a little over 1lb) and it was plenty!
1 large onion chopped
1 clove garlic minced
1 teaspoon Italian seasoning
2 tablespoons olive oil
2 (26 once) jars spaghetti sauce
16 ounces rotini pasta, cooked and drained
5 cups shredded mozzarella cheese
8 ounces sliced pepperoni

Brown ground beef, onion, and garlic in oil. Drain. Stir in pasta, seasoning, spaghetti sauce, and 3 cups cheese. Place mixture in 2 greased 9x13 pans or 2 8x8 pans. Sprinkle with remaining cheese. Top with pepperoni (I would mix the pepperoni in when you put the pasta in so it is throughout!). Cover and freeze or bake uncovered at 350 for 25-30 minutes or until heated through.  I froze one 8x8 pan and cooked the other one.  I like to add parmesan cheese too!

Italian Crescent Casserole

I feel like I am the only one that posts on here...but I really liked this casserole and thought I would share!

2lb lean ground beef.  (I used one package from the cow)
1/2 cup chopped onion
2 cups spaghetti sauce
3 cup mozzarella or monterey jack cheese
1 (8oz) carton sour cream
1 (8oz) pkg refrigerated crescent rolls
2 tbsp butter, melted
1/2 cup grated parmesan cheese

1. Cook ground beef and onion until meat is brown; drain off fat/  Stir in spaghetti sauce; heat through.  Spread meat mixture in an ungreased 3qt baking dish.
2. Meanwhile, combine mozzarella cheese and sour cream; spoon over meat mixture in baking dish.
3. Unroll crescent rolls, but do not sperate.  On a floured surface, press dough edges together and roll out slightly to fit dish.  Place dough over cheese layer.  Brush with melted butter and sprinkle with parmesan cheese.  Bake uncovered, at 375*F for 20-25 minutes or until top is golden brown.

Easy Enchilada Casserole

(From Mom)

1.5 lbs Hamburger, 1 onion or onion salt
1 can cream of mushroom
1 can olives, sliced
16oz tomato sauce
1 can Ortega chilies
1 can cream of chicken
1 cup milk (add until casserole is to desired thickness)
1 can black beans
2 Tbs taco seasoning
8-10 flour tortillas
grated cheese, cheddar or pepper jack

Drain meat, cut tortillas into small squares, mix all ingredients together in large bowl. Put in a 9x13" pan, bake at 350*F for 45 minutes. Serve is sour cream.

Chicken Dorito Casserole

2 lb boneless, skinless chicken, cooked and shredded
(I like to just use canned chicken)
1 (16oz) sour cream
1 can cream of chicken soup
1 jar salsa
1 small can green chilies
1 bag Nacho cheese Doritos
4-6 cups cheddar cheese

Mix chicken, soup, sour cream, salsa and chilies in a pot on medium heat. It will be soupy. Add 1 cup cheddar cheese. In a casserole dish layer Doritos, soup mixture, and cheese. Repeat layers. Cover with foil and bake at 350 for 30-35 minutes. Let stand for 5 minutes before eating.

Option: top with fresh tomatoes.