Creamy Tuscan Chicken and Potatoes Casserole

An extremely satisfying dish. Crispy chicken and potatoes with spinach, baby tomatoes, and crispy bacon, all smothered in a creamy Parmesan sauce.Thank you Lou Lou Girls

6 to 8 Chicken Thighs, depending on the size of your dish
2 cups potatoes, cut up in small chunks
2 tbsp. Oil for frying
3 to 4 cloves garlic, minced
1 1/2 cups Heavy cream
1 cup baby tomatoes, diced
2 cups Spinach
3/4 cup Parmesan Cheese, grated
6 slices bacon, chopped
salt & pepper to taste
1 teaspoon paprika
Cooking Spray

• Preheat your oven to 400 degrees
• In a pot bring water to boil, add a teaspoon of salt and add cut up potatoes 
• Cook them for approximately 15 minutes, then drained and set aside.
• Heat up cooking oil in a skillet.
• Season chicken on both sides with salt, pepper, and paprika.
• Add chicken to the skillet and cook on each side until browned for approximately 3-4 minutes.
• Remove the chicken from the skillet and set it aside.
• Discard all but a tablespoon of fat from the skillet and add garlic. 
• Cook for about a minute and then pour in the heavy cream.
• Let the cream cook for a couple of minutes until thickened up (about 5 minutes). 
• Add spinach and tomatoes and mix well.
• Turn off the heat and add Parmesan cheese
• Mix until melted and well combined with the sauce. 
• Check for seasoning and add salt and pepper as needed.
• Prepare a casserole dish big enough to hold 6 chicken thighs and potatoes
• Spray it generously with cooking spray.
• Add potatoes to the casserole dish
• Pour the sauce over the potatoes and place chicken on top of it.
• Transfer the dish into the oven and bake for 40-45 minutes until the chicken is cooked through and the internal thermometer shows 165F and the potatoes are fork-tender.
• While your chicken and potatoes are baking, add cut up bacon to a clean skillet 
• Cook until golden brown and crispy.
• Once the chicken and potatoes are cooked, remove the casserole dish from the oven
• Sprinkle with bacon, and serve immediately. 

Easy Green Enchilada Casserole

Quick..easy and incredibly tasty...especially if you like green chili's.  Make ahead  and put in the fridge ..or even freeze til you are ready to use. Thank you My Turn For Us

Olive oil
1/2 med onion chopped
1 clove garlic
1 cup Roasted Green Chiles chopped
4 cups cooked chicken two chicken breasts or 1 pound cooked chicken
1 10.5 oz can cream of chicken soup
1 10.5 oz can cream of celery soup
1/2 cup water
1 dozen corn tortillas
1/2 lb cheddar cheese or Monterrey jack cheese shredded
Pico de Gallo

• Saute onion in a small amount of olive oil in a dutch oven or large pot until translucent.
• Add garlic, stir and cook for about 1 minute. 
• Add green chilies, soups and chicken and about 1/2 cup water.
• Heat thoroughly and salt and pepper to taste.
• Cut the tortillas into fourths and heat in batches in a skillet using a spray cooking oil such as Pam until just soft and heated
• Spray a 9 X 13-inch casserole dish with a cooking spray
• Spoon in sauce mixture to just barely cover the bottom of the pan. 
• Layer with tortillas, sauce mixture, cheese 
• Continue layering, ending with the remaining sauce mixture. 
• Sprinkle with cheese.
• Bake uncovered in a 350 oven until cheese is bubbly about 20 minutes

Loaded Potato and Buffalo Chicken Casserole

Simple and Delicious. Thank you My Fridge Food

2 lbs Chicken Breast cut into cubes
8-10 medium potatoes cut into cubes
1/3 cup olive oil
1 1/2 tsp salt
1 tbs. pepper
1 tbs. paprika
1 tbs. garlic powder
6 tbs. hot sauce

topping:
2 c. Cheese - Fiesta Blend or Cheddar and Jack Mix
1 c. Crumbled Bacon
1 c. Diced green onion

• Coat a 9 x 13 baking dish with cooking spray  
• Preheat oven to 500F - that's right 500F is correct
• In a large bowl mix together olive oil, salt, pepper, paprika, garlic powder and hot sauce. 
• Add the cubed potatoes and stir. 
• Scoop the potatoes into the baking dish. (leave behind as much of the olive oil mix as you can)
• Bake the potatoes for 45-50 minutes, stirring every 15 minutes.
• While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil / hot sauce mix and stir.
• Once the potatoes are fully cooked, remove from the oven and lower the temp. to 400F. Top the cooked potatoes with the raw marinated chicken.
• In another bowl, mix together cheese, bacon, and onions. 
• Top the chicken with the cheese mix.
• Return to the oven and bake for 15 minutes, or until the chicken is fully cooked and the topping is bubbly.
• Serve with more hot sauce and ranch.

Beef Burgundy

Ive made this recipe a couple of  times. The meat is so tender and the flavours blend perfectly. Thank you Parade

• 
  
• ⅛ lb salt pork, diced fine

1 large onion, chopped
3 Tbsp flour
½ tsp salt
¼ tsp ground pepper
2 lb stewing beef, cut into bite sized pieces
1 tsp marjoram, dried
1 tsp rosemary, dried
1 tsp thyme, dried
2 bay leaves
1½ cups red wine
1½ cups beef broth
20 pearl onions, trimmed and peeled
½ lb mushrooms, quartered

• Melt the salt pork over medium heat in a heavy Dutch oven or covered casserole. 
• When crisp and golden, remove and drain on a paper towel lined plate.
• Add the chopped onions to the melted fat in the pan, and slowly cook them to a light golden brown. 
• Remove and set aside.
• Mix the flour, salt, and pepper on a dinner plate, and roll the meat in the mixture.
• Brown the beef, a few pieces at a time, and add the herbs, wine, and beef broth.
• Return the pork and onions to the pot and cover. 
• Simmer for 1½ hours.
• Add the pearl onions and cook for an additional 20 minutes, then add the mushrooms and cook for about 10 more.
• When the onions are fork-tender, the stew is done.

Stuffed Green Pepper Casserole

With all the taste of stuffed peppers, but much easier to throw together. Thank you Five Minutes for Mommy

1 lb. ground beef
2 ½ cups cooked white rice
1 tablespoon olive oil
2 large green bell peppers, diced
1 medium onion, diced
1 (29-ounce) can diced tomatoes
3 (14-ounce) cans tomato sauce
2 (14-ounce) cans corn, drained
¼ teaspoon garlic powder
Salt and pepper to taste
2 cups shredded cheddar cheese

 

• Preheat your oven to 350.
• Brown the beef in a large pan, drain and set aside.
• Add oil to the pan you used for your beef. 
• Cook peppers and onions in oil until they begin to get tender.
• Add beef back in, along with diced tomatoes, tomato sauce, corn, garlic, salt and pepper.
• Stir well.
• Bring to a boil, then reduce heat and simmer for 10 minutes.
• Add in rice and mix well.
• Transfer mixture to a 13×9 baking dish and bake for 30 minutes, or until bubbly.
• Remove from oven.
• Sprinkle cheese over dish and bake for another five minutes, or until the cheese is melted.
• Let stand five minutes before serving.

Cauliflower Casserole

 

1/2 cup melted butter

1/4 cup diced onions

1/2 tsp garlic powder

1/2 cup flour

4 cups milk

1/2 cup tightly packed spinach leaves – divided into 1/4 cups

1/2 tsp nutmeg

1 tsp salt

1 tsp pepper

2 cups cooked cauliflower

3/4 cup sliced mushrooms

1/4 cup chopped green onions

1/4 cup minced red bell peppers

1 1/2 cup cottage cheese

1 lb shredded mozzarella cheese – divided 1-1/2 cup for stuffing mixture and 1/2 cup for topping

1 cup heavy cream

1 cup sour cream

12 manicotti noodles

• Preheat oven to 400 degrees. 
• In a large sauce pan, melt butter on medium heat. 
• Add diced onions and garlic powder, cook for approximately 2 minutes stirring constantly.  Gradually add flour to butter a little bit at a time stirring non stop. 
• After all the flour is added, stir an additional minute. 
• Add warm milk to roux a little at a time until roux thickens.
• Add 1/4 cup spinach and stir. 
• Add nutmeg. salt and pepper and set aside.
• Place cauliflower into a microwaveable bowl and cook for 4 minutes with 1/2 cup of water, be sure to place a paper towel over the top when microwaving. 
• Drain, cut into small pieces.
• In a large mixing bowl add cooked cauliflower, mushrooms, green onions, red bell peppers, cottage cheese, 1 1/2 cup mozzarella cheese, heavy cream, sour cream and the rest of the spinach leaves and mix thoroughly
• Pour small amount of sauce into bottom of a 11″ x 15″ casserole dish
• Pour cauliflower mixture into baking dish
• Cover with cooked manicotti noodles
• Pour the sauce evenly over manicotti noodles and top with the rest of the mozzarella cheese. 
• Bake at 400 degrees for 35 minutes

Mexican Chicken Casserole

A quick and easy chicken dish with a mexican flavour. Customise yourself by adding extras like black beans, corn..or maybe some sliced olives on top. Thank you Paula Deen

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese 

• Preheat oven to 350 degrees.
• In a large bowl, stir together the three kinds of soup and the tomatoes.
• Stir in the chicken.In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas.
• Sprinkle the cheese over the casserole and bake for 30 minutes.

 

Pork Macaroni Casserole

1 Tbsp vegetable oil
1 Tbsp butter
1 med yellow onion – diced
2 cups cooked pork loin – cubed (or pork chop)
2 cups fresh mushrooms – diced
(1) 10 .75 oz can cream of mushroom soup
(1) 10.75 oz can cream of celery soup
1 cup milk
1 cup frozen peas
1 tsp onion powder
1 pinch ground celery seed (optional)
1/2 tsp salt
1/2 tsp pepper
1 lb pkg large elbow macaroni – cooked
1 cup seasoned croutons

• Preheat oven to 350 degrees. 
• Bake 3-4 pork loins or pork chops at 350 degrees for about 25 minutes, cube and set aside.  
• Cook macaroni, drain and set aside.   
• In a large sauté pan heat oil and butter over medium heat. Add onion and cook until translucent. 
• Add pork and mushrooms and continue cooking for approximately 1 minute.
• Stir in soup, milk, peas, onion powder, celery seed, salt and pepper: mix well. 
• Reduce heat and let simmer for 5 minutes. 
• Fold in macaroni and pour into a 9” x 13” casserole dish. 
• Sprinkle croutons over top and bake uncovered at 350 degrees for 35 minutes.

Tex-Mex Sausage Potato Casserole

3 Tbsps vegetable oil
1 Tbsp butter
1 med yellow onion – diced
1 celery stalk -chopped
1 lb Polish sausage – cooked and sliced
(2) 14.5 oz can Tex-Mex diced tomatoes
1/2 tsp salt
1/2 tsp pepper
8 med potatoes – peeled, cooked and cut up
1/4 cup shredded mozzarella cheese

• Preheat oven to 350 degrees. 
• Cook Polish sausage and slice into 1 inch pieces; set aside. 
• Peel and cut each potato into six, equal-sized chunks and boil until fork-tender; set aside.
• In a large sauté pan over medium-high heat add oil and melt in butter. 
• Add onion, celery and Polish sausage; sauté until onions are translucent. 
• Stir in diced tomatoes, salt and pepper; reduce heat and simmer for 10 minutes.
• Add potatoes and mix until thoroughly coated. 
• Transfer mixture to a 11” x 15” casserole dish, sprinkle with mozzarella cheese 
• Bake uncovered at 350 degrees for 40 minutes.

 

Paula Deens Chicken Divan

2   (10-ounce) packages frozen broccoli, chopped and thawed
6 cup shredded chicken, cooked
2   (10 3/4 -ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp cheddar cheese
1 tablespoon fresh lemon juice
1 teaspoon curry powder
salt and pepper, to taste
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup soft bread crumbs
2 tablespoon butter, melted 

• Preheat oven to 350 degrees.
• Grease a 11x7 casserole dish
• Put broccoli in dish and top with shredded chicken
• In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine.  
• Whisk together to make a sauce and pour over the broccoli and chicken.  
• Mix well with a spatula and pat down til even and smooth
• In a small mixing bowl, stir together the Parmesan cheese, bread crumbs and butter and sprinkle over the top.
• Bake for about 30-45 minutes.

Baked Potato Casserole

A quick and easy Vegetarian Casserole. Thank you Tickling Palates



3 Potatoes

4 tbsp All Purpose Flour

2 tsp Black pepper powder 

2 Eggs

1 cup Milk 

200g Cheese 

1 tsp Oregano / Mixed herbs

50g  Butter

Salt to taste

• Preheat the oven to 180 Degrees C. 

• Grease a casserole dish and keep it ready.

• Peel the potatoes and slice 1/4 inch thick size circles. 

• Add the potato slices to a pan of boiling water and let it cook for just 1 min.

• Switch off stove, salt the water, close with a lid and leave for 3 min

• Drain over a colander and pour running water over the potato slices to stop further cooking.

• Grate the cheese and reserve 4 – 5 tbsp for topping

• Mix flour, remaining cheese, black pepper powder and oregano together without any lumps.

• In a different  bowl, beat eggs together and add milk

• In the greased casserole dish arrange the potato slices at the bottom .

• Sprinkle the flour and cheese mixture over the potatoes.

• Dot the butter over the top.

• Again place the potato slices and repeat layering finishing with potatoes

• Pour the egg and milk mixture on top of it evenly. 

• Sprinkle the reserved grated cheese on top. 

• Bake for 40-50 min or till golden brown and firm.

Chicken Florentine

2 (10-ounce) packages frozen chopped spinach, thawed

6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter 

• Drain the spinach and put into a large bowl and add the shredded chicken.

• In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. 

• Whisk together to make a sauce and pour the sauce over the spinach and chicken. 

• Mix well with a spatula and place the mixture into an 11 x 7 casserole dish and pat down even and smooth Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter. 

• Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

Broccoli Casserole

This casserole is great as a side to go along with roast chicken or another meat dish. Or serve it up alone for a vegetarian meal. Adapted from a Paula Deen recipe

2 10-ounce packages frozen chopped broccoli, cooked and drained
1 cup Mayonnaise
1 cup Grated sharp cheddar cheese
1 10 3/4-ounce can condensed cream of mushroom soup
2 eggs lightly beaten
2 cup crushed Ritz crackers
2 tablespoon butter, melted

• Preheat oven to 350.  

• Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. 

• In a large mixing bowl combing, broccoli, mayo, cheese, soup and eggs.  

• Mix well with a metal spoon.  

• Place the mixture in the prepared baking dish.  

• Top with the crushed crackers and pour the melted butter evenly over the crackers.  

• Bake for 35 minutes or until set and browned. 

Hawaiian Pork & Rice Casserole

2 Tbsps butter

1 Tbsp vegetable oil

1 clove garlic – minced

1/2 cup diced yellow onion

1/2 cup diced celery

1/2 cup diced green pepper

1/2 cup matchstick carrots

(1) 20 oz can pineapple chunks – retain juice

1/2 cup sugar snap peas – cut in half

1 tsp salt

1 tsp pepper

2 cups cooked pork loin – cubed (or leftover pork chops)

3 cups cooked rice

1 cup water

1/3 cup ketchup

1/2 cup apple cider vinegar

pineapple juice (retained from can)

3 Tbsps brown sugar

1 Tbsp Worcestershire sauce

1 Tbsp turmeric

• Preheat oven to 350 degrees.

• Bake 3-4 pork loins or pork chops for 25 minutes, cube and set aside. 

• Cook rice and set aside. 

• In a large sauté pan over medium heat, melt butter with vegetable oil. 

• Add garlic, onion, celery, green pepper, carrots, pineapple and sugar snap peas. Sauté until tender; approximately 3 minutes. 

• Add salt, pepper, pork and rice; mix thoroughly and set aside 

• In a medium saucepan over medium heat add water, ketchup, vinegar, pineapple juice, brown sugar, Worcestershire sauce and turmeric; stir until thoroughly combined. 

• Bring sauce to a slight boil, and pour over the rice, pork and vegetable mixture; mix thoroughly.

• Coat a 9″ x 9″ casserole dish with a nonstick cooking spray and fill with the casserole mixture. 

• Bake uncovered at 350 degrees for 30 minutes.

Leftover Roast Beef Casserole

lb leftover roast beef – cubed or shredded
1 med yellow onion – diced
1 cup frozen corn
1 cup frozen peas
(1) 10.75 oz can cream of celery soup
1/2 cup milk
1 lb diced cooked potatoes
1/2 tsp salt
1/2 tsp pepper

• Preheat oven to 350 degrees. 

• In a large mixing bowl combine all ingredients and mix thoroughly. 

• Transfer mixture to a 1 1/2 quart casserole dish 

• Bake uncovered at 350 degrees for 45 minutes. 

Pork and Potato Goulash

This pork and potato goulash is quite popular in my house because it’s really easy to make and pretty quick.

It could be made with beef, chicken or even with no meat at all. The reason I like it is because you really don’t need a recipe to make it. You just throw in it whatever veggies you have on hand,  peppers, carrots, celery, peas, whatever you like. It’s a hearty dish and it’s one of the first recipes I taught my daughter to make.

I serve it with chunks of homemade crusty bread. I omitted the sour cream, because Im not a lover of it.

Pork and Potato Goulash

1 1/2 lbs pork, cubed
2 cloves garlic, chopped
2 Tbsp paprika
2 1/2 lbs potatoes, peeled and cubed
2 large onions, chopped
2 Tbsp butter
2 Tbsp vinegar
700ml meat stock
400g can chopped tomatoes
salt and pepper to taste

• Mix pork with salt, pepper, garlic and 1 Tbsp paprika

• Heat butter in large pan and brown the pork on all sides over a high heat

• Add onions and cook for a few minutes

• Sprinkle with other Tbsp paprika and add vinegar, stock, tomatoes and potatoes

• Cover, and simmer over a low heat for 35 minutes, or until potatoes are tender

• Spoon onto plates and garnish with a spoonful sour cream and a few chopped chives

Minted Lamb Casserole

A warming, tasty family meal that is incredibly easy to throw together. You can use fresh ingredients, or leftover meat and vegetables.

As with most recipes, tweak it to your own taste

400g lean diced lamb or leftover cooked
4 carrots, peeled and sliced
frozen peas
500 ml lamb stock
20g gravy granules
1 Tbsp mint sauce

• Preheat oven to 170c, Gas Mark 3

• Put meat and vegetables into a casserole dish

• In a jug, make the stock. Add the gravy granules and mint sauce to make a gravy

• Pour over the meat and veg in the casserole dish

• Cover and cook for 1 1/2 hours, or until meat is tender