Chicken Broccoli Casserole

Chicken Broccoli Casserole
3 cups cooked shredded chicken
2 cups cooked and chopped broccoli
2 cans cream chicken soup
1/2 cup sour cream
pepper
2 1/2 cups shredded cheddar cheese
1 1/2 cups bread crumbs
1/2 stick butter, melted

Combine chicken, broccoli, cream soup, sour cream and pepper (to taste) in a bowl. Add in 1 cup cheddar cheese. Pour into a 2 qt baking dish. Top with remaining cheese. In a bowl combine butter and and bread crumbs. Sprinkle over casserole. Bake at 375 for 30-35 minutes, until bubbly and cheese is melted.

Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole

http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-chicken-broccoli-rice-casserole-day-14.html

• 10 cups cooked rice (white or brown)
• 4 cups cooked chicken, chopped (I bake mine in the oven like this.)
• 4 cups chopped broccoli, lightly steamed (can use frozen or fresh)
• 2 cans cream of mushroom soup (or 2 batches cream of mushroom soup)
• 2 cans cream of chicken soup (or 2 batches cream of chicken soup)
• 4 cups shredded cheddar cheese
• salt and pepper to taste

Combine all ingredients in a large bowl and mix well.

To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.

To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan). Sprinkle with additional shredded cheese, if desired.

Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.

This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.

SIX LAYER CASSEROLE

 SIX LAYER CASSEROLE

~ Hillbilly Housewife/ Bethany Weathersby

4-5 potatoes, peeled and sliced
3 carrots, peeled and sliced (or 2 cups frozen mixed vegetables)
1/2 c. uncooked white rice
1 large onion, thinly sliced
1 lb. ground beef or turkey
1 t. salt.
1/4 t. pepper
28 oz. can crushed tomatoes

Preheat oven to 325 degrees. Grease 3 qt. casserole dish. Layer potato slices in bottom of pan. Layer carrot slices over potatoes. Sprinkle rice over the carrots, then layer the onion. Separate off small bits of raw beef and arrange over the onion. Sprinkle salt and pepper over meat. Press all ingredients down evenly. Pour tomatoes over top. Cover with foil and bake 2 1/2 – 3 hours.

  Chicken & Penne Pasta Bake

http://www.kraftrecipes.com/recipes/chicken-penne-pasta-bake-130553.aspx?cm_mmc=eml-_-rbe-_-20121023-_-1039&cm_lm=6AB0553E9CCA033A2343D4F64BE1A294

time

prep:

20 min

total:

40 min

servings

total:

6 servings, about 1-2/3 cups each

What You Need

2-3/4

cups  penne pasta (12 oz.), uncooked

1

Tbsp.  olive oil

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

jar  (24 oz.) marinara sauce

2

cups  loosely packed baby spinach leaves

1

pkg.  (6 oz.) FRESH TAKE Italian Parmesan Recipe Cheese Breadcrumb Mix, mixed together

Make It

HEAT oven to 400ºF.
COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large ovenproof skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until evenly browned. Stir in marinara sauce.
DRAIN pasta, reserving 1/2 cup cooking water. Add to ingredients in skillet; mix lightly. Stir in spinach; top with cheese mixture.
BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Note

If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap handle with several layers of foil before using as directed.

servings

total:
6 servings, about 1-2/3 cups each   

  Three-Cheese Chicken Penne Pasta Bake

http://www.kraftrecipes.com/recipes/three-cheese-chicken-penne-pasta-111666.aspx?cm_mmc=eml-_-rbe-_-20121023-_-1052&cm_lm=6AB0553E9CCA033A2343D4F64BE1A294

time

prep:

20 min

total:

43 min

servings

total:

4 servings, 2 cups each

What You Need

1-1/2

cups  multi-grain penne pasta, uncooked

1

pkg.  (9 oz.) fresh spinach leaves

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

tsp.  dried basil leaves

1

can  (14-1/2 oz.) diced tomatoes, drained

1

jar  (14 oz.) spaghetti sauce

2

oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1

cup  KRAFT 2% Milk Shredded Mozzarella Cheese, divided

2

Tbsp.  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
MEANWHILE, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasonally. Stir in Neufchatel.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
BAKE 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Kraft Kitchens Tips

Note

If watching sodium, prepare using no-salt-added diced tomatoes and lower-sodium spaghetti sauce.

Substitute

Substitute an 8-inch square baking dish for the 2-qt. casserole.

Serving Suggestion

Serve with CRYSTAL LIGHT Iced Tea.

servings

total:
4 servings, 2 cups each

healthy living information

Good source of calcium

Low calorie

Good source of vitamin A or C

diet exchange

2-1/2 Starch + 1 Vegetable + 4 Meat (L) + 1 Fat

nutrition bonus

Not only is this delicious low-calorie meal rich in vitamin A from the spinach, but the mozzarella and Parmesan cheeses also team up to provide calcium.  

  Undone Stuffed Pepper Casserole

http://www.kraftrecipes.com/recipes/undone-stuffed-pepper-casserole-115888.aspx?cm_mmc=eml-_-rbe-_-20121023-_-1048&cm_lm=6AB0553E9CCA033A2343D4F64BE1A294

time

prep:

15 min

total:

40 min

servings

total:

7 servings, 1 cup each

What You Need

1

lb.  lean ground beef

2

 green peppers, coarsely chopped

3

cloves  garlic, minced

2

cups  cooked long-grain white rice

1

jar  (24 oz.) spaghetti sauce

1-1/2

cups  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

HEAT oven to 350ºF.
BROWN meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese.
SPOON into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.
BAKE 25 min. or until heated through.

* Made with quality cheeses crafted in the USA. CHINET® and CHINET BAKEWARE® are registered trademarks of Hutamaki, Inc. in the U.S. and other countries.

Kraft Kitchens Tips

Healthy Living

Save 30 calories and 4g of fat, including 3g of sat fat, per serving by preparing with extra-lean ground beef and KRAFT 2% Milk Shredded Italian* Three Cheese Blend.

Plan Ahead

Chinet Bakeware® baking pans help make meal preparation a snap! Prepare this delicious casserole in a large oval Chinet Bakeware® pan as directed. After serving, cool any leftovers, then snap on the lid and store them in the refrigerator up to 2 days. When ready to serve, remove the lid and reheat them in the microwave. Chinet Bakeware® baking pans are versatile so you can take them from the oven to refrigerator to microwave all in the same pan.

Substitute

Prepare using cooked brown rice.

servings

total:
7 servings, 1 cup each   

Santa Fe Chicken

Santa Fe Chicken

http://www.kraftrecipes.com/recipes/santa-fe-chicken-114523.aspx?cm_mmc=eml-_-rbe-_-20121023-_-1035&cm_lm=6AB0553E9CCA033A2343D4F64BE1A294

time

prep:

10 min

total:

55 min

servings

total:

Makes 4 servings

What You Need

2

cups  instant white rice, uncooked

1

can  (15 oz.) black beans, rinsed

1

 yellow pepper, chopped

1

can  (10-1/2 oz.) condensed cream of chicken soup

2

cups  water

1/4

cup  chopped fresh cilantro

4

small  boneless skinless chicken breast halves (1 lb.)

1/2

cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1

cup  KRAFT Mexican Style Finely Shredded Four Cheese

Make It

HEAT oven to 400°F.
COMBINE rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
TOP with chicken and salsa.
BAKE 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Healthy Living

Save 50 calories and 6g of fat, including 3g of saturated fat, per serving by preparing with 98%-fat-free reduced-sodium condensed cream of chicken soup and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.

Substitute

Don't have fresh cilantro? Use 1 tsp. ground coriander instead.

servings

total:
Makes 4 servings   

  Cheesy Chicken Pot Pie

http://www.kraftrecipes.com/recipes/cheesy-chicken-pot-pie-114144.aspx

time

prep:

10 min

total:

35 min

servings

total:

8 servings

What You Need

3

cups  chopped cooked chicken

1

pkg.  (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

1/2

lb.  (8 oz.) VELVEETA®, cut into 1/2-inch cubes

1

can  (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

1

can  (8 oz.) refrigerated crescent dinner rolls

Make It

HEAT oven to 375ºF.
COMBINE first 4 ingredients in 13x9-inch baking dish.
UNROLL dough; place over chicken mixture.
BAKE 20 to 25 min. or until crust is golden brown.

Kraft Kitchens Tips

Healthy Living

Save 40 calories and 4g of fat, including 2g of sat fat, per serving by preparing with 2% Milk VELVEETA, 98% fat-free condensed cream of chicken soup and refrigerated reduced-fat crescent dinner rolls.

Note from KRAFT Kitchens

We appreciate your comments, and we agree that thawing the vegetables first produces a better dish. Thank you for all of your suggestions!

How to Thaw the Frozen Vegetables

Place vegetables in a colander inside a bowl and run warm water over them; let stand 5 min. or until they are thawed. Drain.

Chicken Rice Casserole

Chicken Rice Casserole
Kari Birdsley

 1 c. rice
1 can cream of mushroom soup
1 1/2 cans water Chicken pieces
 1 pkg. dry onion soup

 Grease casserole dish. Add rice and cover with the rest of the ingredients. Cover with Foil with foil, bake at 350F for 1 1/2 hours

Best Ever Chicken Casserole

Best Ever Chicken Casserole

4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
3. In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
4. Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.

Chicken Broccoli Casserole

Chicken Broccoli Casserole

3c. broccoli florets (about 1 1/4 lbs)
2c. cubed cooked chicken or turkey
1 can (10 3/4oz) condensed cream of chicken soup
1/2c. mayonnaise
1/2c. grated parmesan cheese
1/2tsp curry powder
1c. cubed fresh bread
2TBSP butter, melted

Cook broccoli in water in a covered saucepan or microwave until crisp-tender; drain. Place broccoli in a greased 11x7x2” (2quart) baking dish; set aside. Combine chicken, soup, mayo, parmesan cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake chicken casserole uncovered at 350F for 25-30 minutes or until heated through.

Beef Stroganoff Casserole

1lb lean ground beef
¼ tsp. salt
1/8 tsp. pepper
1 tsp vegetable oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
¼ c. dry white wine
1 can (10 3/4 oz) condensed cream of mushroom soup
½ c. sour cream
1 TBSP Dijon mustard
4 c. cooked egg noodles

Preheat oven to 350. Spray 13x9” baking dish with nonstick cooking spray.

Place beef in large skillet; season with salt and pepper. Brown beef over medioum-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set beef aside.

Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.

Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desired.

Makes 6 servings

Roast Chicken Enchilada Suizas Stacked Casserole

Roast Chicken Enchilada Suizas Stacked Casserole

Recipe courtesy Rachael Ray

TOTAL TIME:1 hr 50 min
Prep:40 min
Inactive Prep:--
Cook:1 hr 10 min

YIELD:4 servings
LEVEL:Easy

Ingredients

* 4 medium poblano peppers
* 2 tablespoons extra-virgin olive oil
* 1 jalapeno, chopped
* 2 medium onions, chopped
* 4 cloves garlic, finely chopped
* 12 medium-large tomatillos, peeled, rinsed and quartered
* 2 small handfuls cilantro leaves
* 1 teaspoon ground cumin, 1/3 palmful
* 2 teaspoons honey

* 1 quart chicken stock-in-a-box
* Salt and freshly ground black pepper
* 1 lime, juiced
* 2 pounds cooked chicken, meat pulled or shredded
* 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
* 1 cup Mexican crema, creme fraiche or sour cream
* 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
* 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
* Raw red onion rings, for garnish



Directions
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.

Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.

Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.

Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.

Rice Pilaf with Chorizo Casserole

Rice Pilaf with Chorizo Casserole

Recipe courtesy Rachael Ray

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min

Level:
Easy

Serves:
4 servings

Ingredients

* 1 generous pinch saffron threads, about 20
* 2 cups chicken stock-in-a-box
* 1 cup water
* 1 1/4-1 1/2 pounds Spanish style chorizo, 1 package (recommended: Gaspar's or Trois Petit Cochons)
* Extra-virgin olive oil, for drizzling
* 1 large Spanish onion, chopped
* Salt and freshly ground black pepper
* 1/4 cup drained chopped pimientos or diced piquillo peppers
* 1 cup frozen peas
* 1/3 cup dry sherry or 1/2 cup dry white wine
* 3 tablespoons butter
* 1/2 cup broken thin spaghetti (1 to 1 1/2-inch pieces)
* 1 cup long-grain white rice
* 1/2 cup chopped flat-leaf parsley

Directions

Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.

Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.

Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.

Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.