Bacon Chicken Casserole

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Bacon Chicken Bake recipe picture

Bacon Chicken Bake recipe picture 3

The local market has deli chicken on sale so I decided to put this Bacon Chicken Casserole on the menu for supper.

This is a simple recipe that’s fairly quick to put together and doesn’t require a lot of prep time because the chicken is precooked.

If you have leftover chicken give this one a try it’s really good. Enjoy

Bacon Chicken Casserole
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 4 cups uncooked bow-tie pasta (8 ounces)
  • 1 box (9 oz) frozen baby sweet peas
  • 6 slices bacon
  • 1 large sweet onion (chopped about 1 cup)
  • 8 ounces package sliced fresh mushrooms
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 2 jars Alfredo pasta sauce (15 oz each)
  • 1 cup Parmesan cheese
Instructions
  1. Preheat oven to 350F
  2. Cook pasta according to package directions. During the last 3 minutes of cooking add the peas and cook until pasta is done; drain and set aside.
  3. In a large skillet cook bacon until crispy. Place on paper towels to drain, and then crumble; set aside.
  4. In the same skillet using the bacon drippings cook onion and mushrooms until tender. Add the mixture to the pasta and then mix in ½ cup Parmesan cheese, add the chicken and Alfredo sauce.
  5. Place the mixture in a 13 x 9 casserole dish lightly sprayed with cooking spray, top with the bacon and the other ½ cup of Parmesan cheese.
  6. Bake for 20 minutes or until bubbly and cheese starts to brown.

Adapted from Pillsbury.com

Beef Noodle Casserole

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beef-casserole-recipe-picture

beef-casserole-recipe-picture-2

A combination of cheeses with sour cream give this casserole a unique combination of flavors. This is a simple and quick recipe so you can have supper on the table in less than an hour – making this a great recipe for after work, or school.

Beef Noodle Casserole
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1½ pounds lean ground beef
  • 1 small onion (finely chopped)
  • 16 ounces of tomato sauce
  • 8 ounces sour cream
  • 3 ounces cream cheese (cut into cubes and softened)
  • 1 teaspoon sugar
  • 1 teaspoon garlic salt
  • 12 ounces wide egg noodles
  • 1 cup shredded cheddar cheese
Instructions
  1. cook past according to package directions; drain
  2. while pasta is cooking in a large skillet over medium high heat cook burger and onion until burger is no longer pink inside; drain if necessary. Off heat and mix in the tomato sauce, sour cream, cream cheese, sugar, and garlic salt. Mix until thoroughly combined.
  3. Lightly spray a 13 x 9 casserole dish with cooking spray and spread half of the noodles over the bottom, and then layer half of the meat mixture over the noodles; repeat the process to finish.
  4. Cover with aluminum foil and bake for 30 minutes or until heated through. Remove the foil and sprinkle the cheddar cheese over the top, return casserole to oven uncovered and continue baking until cheese is melted.

 

Slow-Cooker Cheesy Chicken Enchilada Chili

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taco-chili-recipe

 

If you are looking for a simple and delicious one dish meal this Slow-Cooker Cheesy Chicken Enchilada Chili recipe is it. It takes almost no time to put together and frees up 8 hours of your time while it cooks.

This Cheesy Chicken Enchilada Chili would also make a great game day recipe to serve you guest. It’s not only a great tasting chili, but makes for a delicious dip.

Slow-Cooker Cheesy Chicken Enchilada Chili
 
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Author:
Recipe type: Slow - Cooker
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 package (20 oz) boneless skinless chicken thighs (trimmed of excess fat and cut into 1-inch pieces)
  • 1 can whole kernel corn (15.5 ounces drained)
  • 1 can black beans 15 ounces drained and rinsed
  • 1 can mild enchilada sauce (10 ounces)
  • 1 package taco seasoning mix
  • 2 cups shredded Colby-Monterrey Jack cheese blend
  • Chopped green onions and sour cream
  • 4 cups tortilla chips
Instructions
  1. Lightly spray slow cooker with cooking spray. Place the corn, black beans, and enchilada sauce in the slow cooker and then mix in the taco seasoning; and then add the chicken.
  2. Cook on low for 7 – 8 hours.
  3. Stir in one cup of the shredded cheese stirring until melted.
  4. Top with the green onions and the remaining cheese and serve with dobs of sour cream. (instead of topping with the remaining cheese I served the dishes individually with the remaining cheese
  5. and green onion with the tortilla chips on the side.

taco-chili-recipe-picture2

Adapted from Betty Crocker

Tamale Pie Recipe

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tamali pie recipe

If you’re in the mood for Mexican cuisine give this one dish Mexican recipe a try. This is a simple recipe, and is fairly quick to put together so you can have supper on the table in less than an hour.

Enjoy

Tamale Pie Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4 to 6
Ingredients
  • ½ cup cornmeal
  • ⅔ cup flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 3-4 teaspoons olive oil
  • ½ cup milk
  • 1 egg
  • 1 can diced green chiles (4.5 ounce)
  • 1 can of creamed corn
  • 1 pound lean ground beef
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ¼ cup enchilada sauce (red)
  • 2 cups shredded Monterey jack cheese
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together the cornmeal, flour, sugar, baking powder and ¼ teaspoon salt until well combined. Stir in the oil a little at a time until crumbles are formed.
  3. crumb topping
  4. Whisk the milk and egg into the mixture and then mix in the Cream corn and chiles.
  5. tamali pie mix
  6. Pour mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray and bake until a tooth pick inserted comes out clean. (about 20 – 25 minutes)
  7. While cornbread is baking brown ground beef seasoned with the cumin, chili powder, ¼ teaspoon salt and pepper until no longer pink inside; drain if needed.
  8. browning burger
  9. Remove cornbread from the oven when its finished baking, reduce oven temperature to 350F, and using a fork poke holes in the top throughout the cornbread. Spread the enchilada sauce over the top, and top with the ground beef followed by the shredded cheese.
  10. ready tro bake casserole
  11. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking until cheese just starts to brown.
  12. Let rest 10 – 15 minutes before serving.

tamali pie picture2

Adapted from Blogchef.net

Smothered Chicken Casserole

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chicken casserole picture2

chicken casserole recipe

Here’s another simple and good one dish recipe. I thought this recipe was pretty good for being a one dish recipe; but my wife thought it was great. Because I was cooking for just the 2 of us we had left overs, which reheated very well making for a nice lunch the following day.

If you’re looking for a simple and good one dish casserole recipe, give this one a try – it doesn’t take that long to prepare, and it’s really good.

Smothered Chicken Casserole
 
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Author:
Serves: 3 - 4
Ingredients
  • 1 tablespoon oil
  • 4 boneless skinless chicken thighs
  • ½ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 6 ounces uncooked thin spaghetti
  • 1 can condensed cream of chicken soup (10¾ ounces)
  • 1¼ cups half-and-half
  • ½ teaspoon smoked paprika
  • 2 cups frozen or fresh broccoli florets (cut into smaller pieces)
  • 3 slices cooked bacon (crispy) if you want to save some time purchase the precooked.
Instructions
  1. Preheat oven to 350F.
  2. Season chicken with pepper and garlic salt. In a large skillet over medium high using the oil cook chicken on both sides until nicely browned and juices run clear; set aside on a plate.
  3. While chicken is cooking, cook pasta according to package directions; drain.
  4. In a large bowl mix together the soup, half-and-half, smoked paprika until thoroughly combined; reserve ¾ cup of the sauce and then fold in the spaghetti and broccoli.
  5. Lightly spray a 2 ½ quart casserole dish with cooking spray and layer the spaghetti mixture over the bottom. Arrange the chicken thighs on top and spoon the reserved sauce over the chicken; sprinkle the bacon over the top.
  6. Bake covered for 20 minutes, uncover and continue cooking until mixture is bubbly about 10 – 15 minutes longer.
  7. Serve Hot
  8. Adapted from Betty Crocker

Adapted from Betty Crocker

Funeral Potatoes Recipe

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funeral potatoes

This Funeral Potatoes Recipe makes a great side dish, or can be used as a standalone supper recipe. As the name implies this recipe was used as a side dish at funeral proceedings. The original recipe recipe serves 8 – 10 which makes it great for a get together of any kind.

Because of the number it serves I cut the recipe in half. If you want the original recipe that serves 8 – 10 just double the ingredients.

Funeral Potatoes Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1½ tablespoons unsalted butter
  • 1 medium onion (finely chopped)
  • 2 tablespoons all-purpose flour
  • ¾ cup chicken broth
  • ½ cup half and half
  • 1 teaspoon salt
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon pepper
  • 1 cup shredded mozzarella cheese
  • 4 cups frozen shredded hash browns
  • 2 cups sour cream and onion potato chips (roughly crushed)
Instructions
  1. Preheat oven to 350F, and lightly spray a 1½ quart casserole dish with cooking spray.
  2. In a large skillet over medium heat cook the onions in the butter until soft and lightly browned.
  3. Whisk in the flour and continue cooking until flour is lightly browned. Mix in the chicken broth, half and half, salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to low, and continue cooking until mixture is thickened. Remove from heat, add cheese, and stir constantly until melted.
  4. Mix the hash browns into the cheese mixture and cook over low heat, stirring occasionally until hash browns are thawed, and then mix in the sour cream.
  5. Spoon the mixture into the casserole dish, top with the chips, and bake for 35 to 50 minutes or until hash brown are done, and the top is nicely browned.
  6. Enjoy

Adapted from Cook’s Country

 

One Dish Stove top Italian Macaroni Recipe

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simple stovetop italian macaroni recipe

This is another simple, quick and good recipe. In less than an hour you can have this Simple Stove top Italian Macaroni dinner on the table. This recipe does not call for a lot of ingredients so there is a good chance you may have everything you need on hand, and because this is a one dish recipe clean-up is a snap.
This recipe would be great for after work, or school, or if you just need to put something quick together because you have had a really busy day.

One Dish Stove top Italian Macaroni Recipe
 
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Author:
Recipe type: One Dish
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • 1 can diced tomatoes (28 ounces)
  • 2 cups water
  • 1 envelope onion soup mix
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper or to taste
  • 2 cups uncooked macaroni
  • ½ cup shredded Parmesan cheese
  • 1 cup shredded Mozzarella cheese
Instructions
  1. In a large kettle or Dutch oven break up and cook ground beef until no longer pink inside. Drain if needed.
  2. Add the tomatoes to the meat and stir in the water, elbow macaroni, Italian seasoning, onion soup mix, and red pepper flakes. Bring mixture to a boil and reduce heat to a high simmer. Cook covered, stirring occasionally, until macaroni is tender. Off heat; Stir in the shredded Parmesan and top with the Mozzarella cheese. Cover and let rest until cheese is melted. (I sprinkled the Mozzarella cheese on each dish as I served it.)

Adapted from Taste of Home

Creamy Penne Primavera with Ham

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Creamy penne primavera with ham recipe

If you looking for a really good dish for a graduation party or pot luck supper give this Creamy Penne Primavera with Ham a recipe a try. It has a really good combination of cheeses, is quick to prepare, and the dish is large enough to serve to a crowd. This recipe uses fresh broccoli and carrots, but I am sure you could substitute with frozen if you need to. This is a mildly seasoned recipe so you might want to salt and pepper the sauce to taste before mixing it into the penne.
Give this one a try – enjoy

Creamy Penne Primavera with Ham
 
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Author:
Recipe type: Main
Serves: 14 - 1 cup
Ingredients
  • 1 pound penne pasta
  • 3 cups broccoli florets
  • 3 carrots (peeled and diced)
  • ¼ cup unsalted butter
  • 4 cloves garlic (crushed and minced)
  • ¼ cup all-purpose flour
  • 2 cans chicken broth (14.5 ounces each)
  • 1 ½ cups Italian cheese blend
  • 4 ounces cream cheese (cut into cubes)
  • ¾ cup shredded Parmesan cheese
  • 1 package deli ham (7 – 8 ounces chopped)
Instructions
  1. Preheat oven to 375F.
  2. Cook pasta according to package direction for AL dente. 2 minutes before the pasta is done add the broccoli and carrots. Drain and set aside.
  3. In a large skillet or saute pan melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Whisk in the flour and mix until smooth. Gradually add the broth stirring constantly, bring the mixture to a boil, and cook until thickened. Add the cream cheese, shredded Italian, and ¼ cup Parmesan. Stir and cook until cheese is melted. Stir the cheese sauce and ham into the penne and vegetable mixture.
  4. Pour the penne mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray. Sprinkle the remaining Parmesan cheese on top and bake for 20 minutes or until bubbly.
  5. Serve hot.

 Adapted from Kraft

Chili Pasta Bake Recipe

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chili pasta bake recipe

My son was home for the weekend, and I had to work two 12 hour shifts, which did not leave me much time to cook. So he put together this Chili Pasta Bake Recipe which he later posted on his blog; blogchef.net. This recipe is simple and delicious and doesn’t take that long to prepare. It was so good I decided to put on last night’s super menu.
If you’re tight on time, and want a simple and good recipe that can be on the supper table in less than an hour, give this Chili Pasta Bake Recipe a try. Enjoy

Chili Pasta Bake Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6
Ingredients
  • ½ tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • Salt and pepper
  • ½ pound medium shells
  • 15 ounces tomato sauce
  • 1 can diced tomatoes with green chilies (14.5 ounces)
  • 1 can black beans (15 ounce - drained and rinsed)
  • 1 ½ tablespoons chili powder
  • 2 teaspoons cumin
  • 3 dashes cayenne pepper or to taste
  • ¼ cup water
  • 2 cups shredded Mexican cheese blend
  • ½ cups sour cream
  • 4 tablespoons green onions (sliced)
Instructions
  1. Preheat oven to 350F.
  2. Cook pasta according to directions for al dente. Drain and rinse.
  3. While pasta is cooking place the chopped onion in a large skillet with the oil over medium high heat and cook until onion is translucent; about 3 minutes. Add the burger to the skillet, breaking it up with a spatula, and cook until burger is no longer pink inside; drain if needed.
  4. Add diced tomatoes with green chilies, beans, chili powder, cumin, cayenne, tomato sauce and water into the ground beef mixture, salt and pepper to taste; simmer for about 5 minutes. Add the mixture to the pasta and mix until well combined.
  5. Pour the mixture into a lightly greased 13 x 9 casserole dish. Spread the shredded cheese over the top and bake for about 30 minutes or until edges are bubbly and cheese is melted.
  6. Serve garnished with sour cream and chopped green onions.

 

Olive Oil Potato Gratin Recipe

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Olive Oil Potato Gratin

Here is another good side dish that’s easy to put together. It does take quite a bit of time, because of the time required to cook the potatoes.
I kind of look at this as being a little healthier version of scalped potatoes. Thyme is the dominant seasoning used, so if you don’t care for it, cut back on it a little bit, or don’t use it at all.

 

4.0 from 1 reviews
Olive Oil Potato Gratin Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 cup shredded Romano cheese
  • 2 cups extra-virgin olive oil
  • ¼ cup panko bread crumbs
  • Salt and pepper
  • 2 onions (halved and sliced thin)
  • 2 garlic cloves (minced)
  • ½ teaspoon thyme
  • 1 cup low-sodium chicken broth
  • 3 pounds potatoes (peeled and sliced ⅛ inch thick)
Instructions
  1. Preheat oven to 400F and lightly spray a 13x9 casserole dish with cooking spray.
  2. Place 2 tablespoons of olive oil in a large skillet over medium heat, add the onions and season with ½ teaspoon salt, and ¼ teaspoon pepper. Cook stirring frequently until onions are browned. Add the minced garlic and ¼ teaspoon thyme and continue to cook until fragrant. Stir in ¼ chicken broth and continue cooking until broth is evaporated. Remove from heat and set aside.
  3. In a large bowl while onions are cooking mix together the Romano cheese, 3 tablespoons olive oil, panko bread crumbs, and ½ teaspoon pepper. Set aside.
  4. Place the sliced potatoes in a large bowl and toss them with 3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, and remaining ¼ teaspoon thyme.
  5. Spread ½ of the sliced potatoes in the casserole dish and distribute the onion mixture evenly over the top followed by the other half of the potatoes. Pour the remaining broth over the potatoes, tightly cover with aluminum foil and bake for 1 hour.
  6. Remove the casserole from the oven, remove the aluminum foil, and sprinkle the Romano cheese mixture over the top. Bake uncovered for an additional 15 – 20 or until cheese mixture is browned.

 Adapted from Cooks Country Cook Book