Casseroles

For years, if someone mentioned Casseroles, the first thing many of us would think of was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.

A brief anecdote: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!

So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"

To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)

Fortunately, the boss apologized, tasted the casserole, and was impressed.

Grandma and Grandpa

Unfortunately, while there is a recipe in this post called Grandma’s Chicken Casserole, it isn’t my Grandma's chicken casserole; I really wish I had a copy of it! However, check out the Ground Beef Casserole with Potatoes and Cheese, the Three Sisters Casserole, and the rest of today's offerings. Enjoy!

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE

This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.

“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.

To view this online, click here.

Ingredients

1 pound extra-lean ground beef (90% or better)*

1 cup chopped onion

1 can (14-1/2 ounces) diced tomatoes

2 teaspoons Worcestershire sauce

2 teaspoons salt

1-1/2 cups corn kernels or 1 can (15 ounces), drained

16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato

1/4 cup flour

1 green bell pepper, chopped

4 tablespoons butter, melted

2 cups shredded sharp or mild Cheddar cheese

Directions

Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.

Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.

Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.

*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.

HOT CHICKEN SALAD CASSEROLE

This is from Better Homes and Gardens.

Prep Time: 20 minutes; Bake Time: 30 minutes; Stand Time: 10 minutes; Total Time: 1 hr; Servings: 6

To view this online, go to https://www.bhg.com/recipe/hot-chicken-salad-casserole/.

Ingredients

3 cup cubed cooked chicken breast (about 1 pound)

2 stalks celery, sliced (1 cup)

1 large yellow or red sweet pepper, chopped (1 cup)

3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)

1 10.75 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup

1 6 ounce carton plain low-fat yogurt

2 green onions, sliced (1/4 cup)

1 tablespoon lemon juice

1/4 teaspoon black pepper

1/2 cup crushed cornflakes

1/4 cup sliced almonds

Directions

Preheat oven to 400°F. In a large bowl stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.

In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.

Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.

THREE SISTERS CASSEROLE

This was on the Vegetarian Times web site, and begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1-1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2-1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

GRANDMA'S CHICKEN CASSEROLE

This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."

Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings

To view this online, click here.

Ingredients

3 cups chopped cooked chicken

2 cans (10.5 oz each) condensed cream of chicken soup

2 cups shredded Cheddar cheese (8 oz)

3 cups Progresso™ plain panko crispy bread crumbs

6 tablespoons butter, melted

Directions

Heat oven to 350°F.

Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.

In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Tips from the Betty Crocker Kitchens

tip 1

Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.

tip 2

Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.

tip 3

Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.

CHILI CORNBREAD CASSEROLE

This is from Melanie Sorrentino on One Green Planet. Melanie wrote, "The only thing more delicious than golden cornbread dipped in chili is a cornbread casserole with chili filling! The hearty chili is made with rice, kidney beans, crushed tomatoes, and plenty of seasoning. As is, this recipe is ridiculously easy and minimalist. Add some sautéed green peppers and onions into the chili mix if you want to amp it up a bit."

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chili-cornbread-casserole/.

Ingredients

1/2 cup dry rice

1 14-ounce can kidney beans

1/2 of 1 28-ounce can crushed tomatoes

2 tablespoons chili powder

1 tablespoon cumin

A sprinkle of poultry seasonings

Onion and garlic powder

1/2 teaspoon salt

1/2 of 1 15-ounce box of cornbread mix

1/2 cup almond milk

1 4.5-ounce can of green chilis (optional)

Preparation

Add a 1/2 cup of dry rice to a pot along with about 3/4 cup of water. As soon as the water starts boiling, put a lid on it, and turned the temperature down to the second lowest on the stove. Allow to simmer with the lid on for about 15 minutes.

Add one can of beans and half of the large can of crushed tomatoes. The goal is simply to coat the rice and beans without making it soupy.

Added 2 tablespoons of chili powder, 1 tablespoon cumin, a sprinkle of poultry seasonings, onion and garlic powder, 1/2 teaspoon salt, and red pepper flakes.

Pour into a casserole dish.

Add half of the cornbread mix into a bowl and slowly add almond milk. Start with 1/3 cup almond milk, whisk it into the dry mix and then add a couple more splashes. If you'd like, add a small can of green chilis.

Pour cornbread batter on top and bake at 350°F for 35-45 minutes. Serve.

Chicken

If you love Chicken, today's post is sure to please. Check out the Neiman Marcus Chicken Casserole, the Curried Chicken with Apricots, and the rest of today's chicken recipes. Enjoy!

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

CURRIED CHICKEN WITH APRICOTS

Makes 6 servings.

View Online: http://diabeticgourmet.com/recipes/html/988.shtml

Ingredients

6 chicken breast halves, skinned

6 ounces dried apricots, cut in half

1/4 cup raisins

1 cup orange juice

1 tablespoon light margarine, melted

2 tablespoons minced onion

1 clove garlic, minced

1-1/2 teaspoons curry powder

1/2 teaspoon cinnamon

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon ginger

1 bay leaf, broken

1/4 cup skim milk

Directions

In small bowl, place apricots and raisins. Add orange juice and let sit 15 minutes, stirring occasionally.

In small dish, place margarine. Add onion, garlic, curry powder, cinnamon, chili powder, salt, ginger and bay leaf; stir to mix well.

In greased 2-quart shallow baking dish, arrange chicken in single layer. Spread spice mixture evenly over chicken. With slotted spoon, remove apricots and raisins from orange juice and arrange in dish with chicken. To orange juice, add skim milk; pour over chicken.

Cover and bake in 350F. oven about 1 hour, removing cover after 45 minutes and cooking uncovered for final 15 minutes.

If desired, garnish with red cherries and serve with rice.

Nutritional Information Per Serving: Calories: 230; Protein: 21 g; Fat: 5 g; Sodium: 300 mg; Cholesterol: 64 mg; Saturated Fat: 1 g; Carbohydrates: 26 g

CHICKEN SPAGHETTI

This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."

Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10

To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.

Ingredients

6 cups unsalted chicken stock

1 (14-oz.) bone-in, skin-on chicken breast, skin removed

3 (7-oz.) bone-in, skin-on chicken thighs, skin removed

12 ounces uncooked spaghetti

1 (5-oz.) can evaporated milk

2 tablespoons all-purpose flour

1 tablespoon lower-sodium Worcestershire sauce

2 teaspoons hot sauce

2 teaspoons kosher salt

2 tablespoons unsalted butter

1-1/2 cups chopped yellow onion (about 1 medium onion)

1 1/2 cups chopped red bell pepper (about 1 large pepper)

2 cups chopped tomatoes (about 3 medium tomatoes)

4 ounces sharp white Cheddar cheese, shredded (about 1 cup)

Directions

Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)

Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.

Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.

Chef's Notes

You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.

NEIMAN MARCUS CHICKEN CASSEROLE

This is from AllRecipes, and begins, "This Neiman Marcus chicken casserole recipe is a casserole version of the famous department store's cafe dish. Saucy chicken, bacon, Cheddar, and almonds are baked with a buttery cracker topping in this quick-prep dinner."

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 6 to 8; Yield: 1 (9x13-inch) casserole

To view this online, click here.

Ingredients

4 cups shredded cooked chicken

1 (10.5 ounce) can cream of chicken soup

1 cup sour cream

2 cups shredded Cheddar cheese

1/2 cup sliced green onions

1/2 cup slivered almonds

6 slices bacon, cooked and crumbled

1-1/2 teaspoons hot sauce, such as Tabasco® or to taste

1 sleeve buttery crackers, such as Ritz® crackers, crushed

1/2 cup butter, melted

Directions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Place chicken, chicken soup, sour cream, cheese, green onions, almonds, bacon, and hot sauce into a large mixing bowl and stir to combine. Pour mixture into the prepared dish.

Stir crushed crackers and butter together until combined; spread mixture evenly over casserole.

Bake in the preheated oven until browned and bubbly, 40 to 45 minutes.

ASIAN CHICKEN TENDERS

This is from Everyday Diabetic Recipes, and begins, "With only a handful of ingredients, this sweet and sour version of Asian Chicken Tenders is definitely among our favorite easy diabetic dinner recipes. Plus, it boasts lighter versions of flavorful teriyaki sauce and pineapple tidbits, but still packs full taste."

Cook Time: 5 minutes; Serves: 4; Serving Size: 2 chicken tenders

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Asian-Chicken-Tenders--7089.

Ingredients

1 pound chicken breast tenders

1/3 cup reduced-sodium teriyaki sauce

2 teaspoons reduced-sodium teriyaki sauce

1/4 cup sliced green onion

1 can (8-ounce) pineapple tidbits with reduced-sugar juice, juice reserved

Directions

Place chicken and 1/3 cup teriyaki sauce in resealable plastic bag. Refrigerate 15 to 20 minutes. Remove chicken and discard marinade.

Coat a nonstick wok or skillet with cooking spray. Preheat over high heat.

Add about half the chicken to wok. Cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Reduce heat as needed. Remove first batch to a serving platter and repeat with remaining chicken. Remove second batch.

Add green onion, pineapple, 1 tablespoon reserved pineapple juice, and remaining teriyaki sauce to wok. Cook about 1 minute. Spoon over chicken tenders and serve immediately.

CHICKEN TERIYAKI

This recipe is from Sujan Shrestha and adapted by John T. Edge in The New York Times cooking enewsletter. For this recipe, John wrote, "Teriyaki is derived from the Japanese root words teri, which means “to shine,” and yaki, which means “to broil or grill.” That’s the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and a pleasure to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so."

Total Time: 30 minutes, plus marinating; Yield: 8 servings

This was featured in "A City’s Specialty, Japanese in Name Only," and can be viewed online at https://cooking.nytimes.com/recipes/1012984-chicken-teriyaki. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.

Ingredients

1 cup soy sauce

1 cup granulated sugar

1-1/2 teaspoons brown sugar

6 garlic cloves, crushed in a press

2 tablespoons grated fresh ginger

1/4 teaspoon black pepper

13-inch cinnamon stick

1 tablespoon pineapple juice

8 skinless, boneless chicken thighs

2 tablespoons cornstarch

Preparation

In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.

Place chicken in a heavy-duty resealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.

Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.

Heat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Chicken

If you love Chicken, today's post is sure to please. Check out these six recipes, including Chicken Bacon Ranch Casserole and Quick White Chicken Chili. Enjoy!

BARBECUE-CHEDDAR CHICKEN PASTA

This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes

To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).

Ingredients

1 small red onion, coarsely chopped

1 medium green bell pepper, coarsely chopped

1 block sharp cheddar cheese (6–8 oz), shredded

1 Deli smoked (or oven-roasted) chicken, shredded

4 slices thick-cut bacon

1 (14.5-oz) can diced tomatoes with garlic, undrained

2 cups no-salt-added chicken stock (or broth)

1/2 cup bold and spicy barbecue sauce

9 oz fresh linguine (or fettucine) pasta

3 oz presliced green onions

Directions

Chop red onion and pepper. Shred cheese (about 2 cups).

Shred chicken (2 cups).

Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.

Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.

Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.

Aprons Advice

Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.

SWEET AND SOUR CHICKEN WITH VEGETABLES

This is from Everyday Diabetic Recipes, and begins, "Looking for a veggie-packed all-in-one chicken dish? This is it! This skillet meal takes no time to whip together. And, with its great color and nutrition plus authentic Asian flavor, it's sure to be a hit."

Cook Time: 12 minutes; Serves: 6; Serving Size: 4 ounces chicken strips and 3/4 cup veggies

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Sweet-and-Sour-Chicken-with-Vegetables-103208.

Ingredients

2 tablespoons canola oil

1-1/2 pound boneless, skinless chicken breasts, cut into thin strips

1 (20-ounce) can pineapple chunks in syrup, drained and liquid reserved

1 (8-ounce) can sliced water chestnuts, drained

1 cup fresh broccoli florets

1 medium-sized red bell pepper, cut into 3/4-inch chunks

2 tablespoons low-sodium soy sauce

1 tablespoon white vinegar

1 tablespoon ketchup

2 tablespoons cornstarch

1 tablespoon sugar

1 cup fresh snow peas, trimmed

Directions

In a large skillet or wok, heat oil over high heat. Add chicken and stir-fry for 4 to 5 minutes, or until no pink remains.

Add pineapple chunks, water chestnuts, broccoli, and red pepper. Stir-fry for 3 to 4 minutes, or until the vegetables are crisp-tender.

In a small bowl, combine the reserved pineapple liquid, the soy sauce, vinegar, ketchup, cornstarch, and sugar; mix well. Stir into skillet or wok and cook 3 minutes. Add snow peas and cook 1 minute, or until sauce has thickened. Serve immediately.

CHICKEN STIR-FRY

This is from Everyday Diabetic Recipes, and begins, "Make a fabulous diabetic-friendly stir-fry with chicken, fresh vegetables, and low-sodium soy sauce! Our Chicken Stir-Fry is a weeknight winner, since it cooks up in just about 15 minutes. You'll love how flavorful this dinner dish is!"

Cook Time: 15 minutes; Serves: 4; Serving Size: 6 ounces chicken strips and 1/2 cup vegetables

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Chicken-Stir-Fry.

Ingredients

1 tablespoon canola oil, divided

1-1/2 pound boneless, skinless, chicken breasts, cut into 1/2-inch strips

4 cloves garlic, minced

8 ounces fresh asparagus, ends trimmed and cut into 2-inch pieces

1/2 red bell pepper, cut into 1/4-inch slices

1 tablespoon grated fresh ginger

1/2 cup low sodium, fat-free chicken broth

2 tablespoons reduced sodium soy sauce

2 tablespoons water

1/2 teaspoon black pepper

2 teaspoons cornstarch

Directions

In a large skillet over medium-high heat, heat 2 teaspoons oil until hot. Cook chicken and garlic 5 to 6 minutes, or until chicken is no longer pink in center. Remove chicken to a plate. Add remaining 1 teaspoon oil to skillet and cook asparagus, bell pepper, and ginger 3 to 4 minutes or until crisp-tender.

In a small bowl, combine chicken broth, soy sauce, water, and black pepper. Whisk cornstarch into mixture until smooth.

Stir mixture into vegetables and cook 1 minute or until thickened. Add chicken to skillet and cook 2 to 3 minutes or until heated through. Serve immediately.

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

ONE-POT CAJUN CHICKEN PASTA

This is from the Food Network. Active Time: 30 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cajun-chicken-pasta-8051436.

Ingredients

2 tablespoons olive oil

1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces

2-1/2 teaspoons Cajun seasoning

2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips

1 small yellow onion, thinly sliced

2 cloves garlic, chopped

12 ounces smooth penne (see Cook's Note)

4 cups low-sodium chicken broth

One 14.5-ounce can diced tomatoes

6 ounces cream cheese, cubed, at room temperature

Kosher salt

4 scallions, sliced, for serving

Directions

Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.

Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.

Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.

Remove from the heat and add the cream cheese and 1-1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

Cook’s Note

The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.

QUICK WHITE CHICKEN CHILI

This is from Southern Living, and begins, "Comforting quick white chicken chili is ready in just 30 minutes, start to finish."

The recipe also begins, "Two store-bought shortcuts make this comforting soup a cinch to make. One is ​​the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the cumin included in it. The other hero ingredient is shredded rotisserie chicken, one of our regular go-tos for effortless weeknight meals.

"Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade."

Active Time: 30 minutes; Total Time: 30 minutes; Servings: 8

To view this online, go to https://www.southernliving.com/quick-white-chicken-chili-8712863.

Ingredients

2 Tbsp. olive oil

1 large sweet onion, chopped (about 2 cups)

2 garlic cloves, finely chopped (2 tsp.)

4 cups shredded rotisserie chicken (from 2 rotisserie chickens)

2 (14 1/2-oz.) cans chicken broth

2 (4-oz.) cans chopped green chiles

1 (1 1/4-oz.) pkg. white chicken chili seasoning mix

3 (15 1/2-oz.) cans white beans (such as navy beans), drained, rinsed, and divided

Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado

Ingredients

Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.

Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.

Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.

Casseroles

For years, if someone mentioned Casseroles, the first thing many of us would think of was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.

A brief anecdote: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!

So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"

To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)

Fortunately, the boss apologized, tasted the casserole, and was impressed.

Grandma and Grandpa

Unfortunately, while there is a recipe in this post called Grandma’s Chicken Casserole, it isn’t my Grandma's chicken casserole; I really wish I had a copy of it! However, check out the Chicken Noodle Casserole, the Ground Beef Casserole with Potatoes and Cheese, and the rest of today's offerings. Enjoy!



EASY TACO CASSEROLE

This is from charmed71 at allrecipes. The recipe begins, "This quick and easy taco casserole is a great last-minute meal. Top with chopped tomato, onion, and lettuce if desired."

Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Servings: 6; Yield: 1 2-quart casserole

To view this online, go to https://www.allrecipes.com/recipe/228134/easy-taco-casserole/.

Ingredients

1 pound ground beef

1 cup salsa

1/2 cup chopped onion

1/2 cup mayonnaise

2 tablespoons chili powder

1 teaspoon ground cumin

2 cups crushed tortilla chips

4 ounces shredded Cheddar cheese

4 ounces shredded Monterey Jack cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Cook and stir ground beef in a large skillet over medium-high heat until crumbly and browned, 5 to 7 minutes. Drain and discard excess grease. Stir in salsa, onion, mayonnaise, chili powder, and cumin. Remove the skillet from heat.

Spread about 1/2 of the ground beef mixture into the bottom of a 2-quart casserole dish. Spread 1 cup tortilla chips over beef mixture. Top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Repeat layers with remaining ingredients. Cover the casserole dish with aluminum foil.

Bake in the preheated oven until cheese is melted in the middle, about 30 minutes.

GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE

This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.

“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.

To view this online, click here.

Ingredients

1 pound extra-lean ground beef (90% or better)*

1 cup chopped onion

1 can (14-1/2 ounces) diced tomatoes

2 teaspoons Worcestershire sauce

2 teaspoons salt

1-1/2 cups corn kernels or 1 can (15 ounces), drained

16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato

1/4 cup flour

1 green bell pepper, chopped

4 tablespoons butter, melted

2 cups shredded sharp or mild Cheddar cheese

Directions

Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.

Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.

Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.

*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.

GRANDMA'S CHICKEN CASSEROLE

This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."

Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings

To view this online, click here.

Ingredients

3 cups chopped cooked chicken

2 cans (10.5 oz each) condensed cream of chicken soup

2 cups shredded Cheddar cheese (8 oz)

3 cups Progresso™ plain panko crispy bread crumbs

6 tablespoons butter, melted

Directions

Heat oven to 350°F.

Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.

In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Tips from the Betty Crocker Kitchens

tip 1

Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.

tip 2

Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.

tip 3

Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

CHICKEN NOODLE CASSEROLE

This is from Betty Crocker, and begins, "Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad."

Prep Time: 40 minutes; Total Time: 1 hour 15 minutes; Servings:8

To view this online, click here.

Ingredients

12 oz uncooked wide egg noodles (about 7 cups)

1/4 cup butter

1 cup finely chopped celery

1 cup finely chopped onions

1 cup finely chopped carrots

2 cloves garlic, finely chopped

3 cups Progresso™ chicken broth (from 32-oz carton)

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup Gold Medal™ all-purpose flour

1/4 cup heavy whipping cream

3 cups shredded cooked chicken

1/2 cup Progresso™ Panko Italian style crispy bread crumbs

2 tablespoons grated Parmesan cheese

Chopped Italian (flat-leaf) parsley, if desired

Instructions

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.

In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.

Add 2-1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.

Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.

Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad with fruity chunks of pineapple, mango or oranges.

Chicken

If you love Chicken, today's post is sure to please. Check out the Black-Eyed Chicken, the Classic Chicken Pot Pie, and the rest of today's yumminess. Enjoy!

CHICKEN A LA KING

This is from Craig Claiborne and adapted by Eric Kim in The New York Times cooking enewsletter. For this yumminess, Eric wrote, "This regal midcentury favorite of tender poached chicken draped in a creamy sherry sauce is due for a revival. Think of chicken potpie filling without the crust, or the kind of banquet poultry served at weddings. Many hotel chefs in the 19th century, including George Greenwald of the Brighton Beach Hotel, claim to have invented chicken à la king, which has as many variations as there are cooks. This particular iteration of the retro dish comes from Craig Claiborne, adapted from a column he wrote for The New York Times in 1969. For the full effect, serve the comforting chicken with toast triangles, as they still do at nostalgic restaurants like Musso & Frank Grill in Los Angeles and Cecchi’s in New York City, or enjoy with rice, noodles or biscuits, whatever makes you happy. This dish reheats beautifully in the microwave or over low heat on the stove."

Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 to 6 servings

This was featured in "A Chicken à la King That’s Actually Fit for a King," and can be viewed online at https://cooking.nytimes.com/recipes/1026730-chicken-a-la-king. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1 (14.5-ounce) can chicken broth or 1-3/4 cups homemade stock (see Tip)

Salt and black pepper

2 large boneless, skinless chicken breasts (1-1/4 pounds; see Tip)

4 tablespoons unsalted butter

1 cup sliced button or cremini mushrooms (2-1/2 ounces)

1/4 cup chopped green bell pepper

1/4 cup all-purpose flour

1 cup heavy cream

1 cup frozen green peas

2 tablespoons drained jarred sliced pimentos, finely chopped

1 tablespoon finely chopped parsley, plus more for serving

2 large egg yolks

3 tablespoons dry sherry

Toast triangles and Tabasco hot sauce, for serving (optional)

Preparation

Poach the chicken: Add the stock to a medium saucepan and season with salt and pepper. Bring to a boil over medium-high, then turn the heat to its lowest setting. Season the chicken breasts with salt and pepper and add to the saucepan. Cover and poach the chicken until the centers are barely opaque, 15 to 25 minutes, turning the chicken over halfway through cooking. Transfer the chicken to a cutting board and the stock to a measuring cup.

While the chicken cools, make the sauce: In the same saucepan, melt the butter over medium, then add the mushrooms. Cook, stirring occasionally, for 5 minutes. Stir in the green bell pepper. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated, about 1 minute.

Whisk in 1-1/2 cups reserved chicken stock. Boil, whisking constantly, until smooth and thickened, about 2 minutes. Whisk in the cream and bring to a simmer. Cook over low, whisking occasionally, until slightly thickened, about 8 minutes. Season to taste with salt and pepper. Cover.

Cut the chicken breasts into 1/2-inch cubes and stir into the sauce, along with the peas, pimento and parsley. Raise the heat to medium and bring to a boil, stirring occasionally, then reduce the heat to low. Simmer until the chicken is just cooked through.

In a small bowl, whisk the egg yolks and sherry to combine and stir into the sauce. Do not boil the sauce at this stage or it may curdle. Season to taste with salt and pepper. Turn off the heat when steaming hot and serve immediately with the toast triangles and Tabasco sauce, if using.

Tip

To prepare an even richer, more flavorful dish, do as Mr. Claiborne does in his cookbook “Craig Claiborne’s Southern Cooking” (1987) and start by poaching a whole chicken. Add a whole chicken to a snug pot, fill the pot with just enough water to cover it. If desired, add aromatic ingredients, such as peppercorns, bay leaves, onion, allspice, carrot and celery. Season with salt. Bring to a boil and simmer, partially covered, until the chicken is tender, about 30 minutes. Strain and use the stock in Step 3. Transfer the chicken to a cutting board and let cool slightly before tearing off the meat and carving it into 1/2-inch cubes to use in Step 4. You should have about 3 cups of cubed boneless, skinless chicken.

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA

Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa

Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil

Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil

View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.

Ingredients

1 tablespoon canola oil

1 teaspoon curry powder

1 teaspoon sugar

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon salt

4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness

Canola oil cooking spray

1 lemon, cut into quarters

Salsa

1 cup finely chopped mango

2 to 3 tablespoons chopped fresh mint leaves

1 teaspoon grated fresh ginger

2 tablespoons finely chopped red onion

1/2 teaspoon lemon zest

1 tablespoon fresh lemon juice

1 teaspoon canola oil

Directions

Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.

Meanwhile, stir together salsa ingredients in a small bowl.

Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.

Notes:

This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!

Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g

Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat

BLACK-EYED CHICKEN

Recipe Yield: Yield: 6 servings

View this online at https://diabeticgourmet.com/diabetic-recipes/black-eyed-chicken.

Ingredients

16 oz can black-eyed peas, rinsed and drained

2 cups cooked chicken breast, chopped

1 cup diced celery

1 cup red bell pepper

1 cup green bell pepper

1/2 cup sliced green onion

1/2 cup fresh cilantro

3 Tbsp fat-free Italian salad dressing

2 Tbsp Dijon mustard

6 cups lettuce leaves

Directions

Combine all ingredients except lettuce in a bowl. Stir well. Cover and chill for 4 hours. Serve on lettuce leaves.

Nutritional Information Per Serving: Calories: 170; Fat: 3 g; Saturated Fat: 1 g; Fiber: 5 g; Sodium: 430 mg; Cholesterol: 40 mg; Protein: 20 g; Carbohydrates: 17 g; Sugars: 3 g

Diabetic Exchanges: 1 Vegetable, 2 Meat, 1 Carbohydrate

CHICKEN & AVOCADO BURRITOS

This is from Campbell's, and begins, "Chicken & Avocado Burritos stuffed with chicken, avocado, cheese and sour cream, cooked until browned and crisp on the outside? Yes, please! The best part is that with this recipe, you don't have to prep and cook the chicken- canned chicken is the perfect time saver! Learn how to make these chicken burritos. It really couldn't be easier, and it's easy to customize, too! Want to use whole wheat tortillas? Go for it. Is shredded Cheddar cheese your favorite? Use that instead! This Chicken & Avocado Burritos recipe is foolproof, and ready to eat in less than 20 minutes!"

Prep Time: 10 minutes; Total Time: 18 minutes; Serves: 4

To view this online, go to https://www.campbells.com/swanson/recipes/chicken-avocado-burritos/.

Ingredients

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

1/3 cup Pace® Salsa Verde

2 tablespoons light sour cream or plain nonfat Greek yogurt

4 flour tortilla (10-inch), warmed

1/2 cup shredded Monterey Jack cheese or Cheddar cheese (about 4 ounces)

1 avocado, pitted, peeled and diced

2 tablespoons chopped fresh cilantro

1 tablespoon vegetable oil

1 lime, cut into quarters

Instructions

Stir the chicken, salsa verde and sour cream in a bowl.

Place the tortillas onto a work surface. Spoon the chicken mixture down the center of each tortilla. Top with avocado, cheese and cilantro. Fold in two sides of each tortilla and roll up to enclose the filling.

Heat the oil in a 12-inch nonstick skillet over medium heat. Cook the burritos for 4 minutes. Turn the burritos over and cook for 4 minutes or until hot. Serve with the lime wedges and additional salsa verde, if desired.

CLASSIC CHICKEN POT PIE

This is from Diana Rattray on the Spruce Eats. Diana wrote, "Our classic chicken pot pie is loaded with tender chunks of chicken and vegetables in a thick, creamy gravy. A double crust makes the chicken pie satisfying and filling—make a homemade, buttery crust from scratch or make it even easier with convenient store-bought refrigerated crusts. Whichever option you choose, you will fall in love with this comforting pot pie.

"Feel free to customize this pie to suit your family's tastes. Add some celery or potatoes to the pie or cut back on the vegetables and add extra chicken. Or replace the fresh chicken breasts with leftover cooked chicken or turkey. Fresh herbs are another excellent option. Fresh or dried thyme is called for, but you may want to use a mixture of herbs. Chives, sage, and rosemary are some great alternatives.

"Serve chicken pot pie with a salad or fresh vegetables on the side. Sliced tomatoes and cucumbers make an excellent side dish with the pie, or you might serve it with a mound of freshly made coleslaw. Or serve the chicken pie with a cooked vegetable, such as green beans with bacon, a simple dish of sautéed asparagus with lemon, or roasted Brussels sprouts."

Prep Time: 20 minutes; Cook Time: 74 minutes; Cooling Time: 10 minutes; Total Time: 104 minutes; Makes 8 servings; Yield: 1 pie

To view this online, go to https://www.thespruceeats.com/chicken-pot-pie-with-herbs-3053112.

Ingredients

6 tablespoons unsalted butter

1-1/2 cups diced carrots

1/2 cup diced onion

1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice

1/3 cup all-purpose flour

1-3/4 cups chicken broth

1/2 cup heavy cream

1/2 cup frozen peas, thawed

2 tablespoons finely chopped fresh parsley

2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

2 (9-inch) homemade or store-bought pie crusts, divided

1 large egg, optional

Directions

Gather the ingredients.

Position a rack in the center of the oven and heat to 400 F.

Melt the butter in a large skillet or saucepan over medium heat. Add the carrots, onion, and chicken, and cook, stirring until the chicken is mostly cooked through and the vegetables begin to soften, about 10 minutes.

Add the flour and continue stirring until the mixture is well combined, about 1 minute.

Add the chicken broth and cook, stirring frequently until well combined, about 5 minutes.

Stir in the cream, peas, parsley, and thyme. Add salt and pepper, adjusting the seasoning to your liking. Let the filling cool slightly.

Line a 9-inch pie plate with 1 sheet of pie crust.

Add the filling mixture, smoothing it out evenly in the dish.

Top with the remaining pie crust. Trim the pastry and crimp the edge as desired. Cut a few vents in the top of the crust to allow steam to escape. If desired, mix the egg with 1 tablespoon water and brush the egg wash over the top crust.

Place the prepared pie on a baking sheet and transfer to the oven. Bake until the crust is golden brown, and the filling begins bubbling up through the vents, 35 to 45 minutes. Cool the pie on a rack before slicing and serving, about 10 minutes.

Glass Bakeware Warning

Do not use glass bakeware when broiling, or when a recipe calls for adding liquid to a hot pan, as glass may explode. Place a glass pie plate on an unheated baking sheet before placing the pie in the oven. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

To save time on baking day, prepare the filling and refrigerate it for up to 24 hours. When it's time to bake, gently heat the filling until warm, fill the crust, and bake as directed.

To avoid a soggy bottom, you may blind-bake or par-bake the untrimmed bottom crust. Fill, trim, and then top with the remaining crust. Tuck it under the trimmed bottom crust and crimp or flute as desired.

To keep the edges of your crust from getting too brown, cover with foil during the last 15 minutes of baking.

How to Make Ahead and Freeze Unbaked Pot Pie

To Freeze: Prepare the pot pie in a metal or foil pie pan, but do not add an egg wash. Wrap the pie tightly in foil and place it in the freezer.

To Bake From Frozen: Cover the frozen pie with a sheet of foil and bake at 400 F for 30 minutes. Remove the foil—apply an egg wash, if desired—and continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.

To Defrost, Then Bake: Place the frozen pie in the refrigerator and let it thaw for about 24 hours. Cover the pie with foil and bake it at 400 F for 20 minutes. Remove the foil—apply an egg wash, if desired—and continue to bake for about 25 to 35 minutes, or until the crust is golden brown and the filling is bubbling.

Recipe Variations

Swap out 1/2 cup of the diced carrots with diced or sliced celery.

Make the pie with leftover turkey or shredded rotisserie chicken.

Swap about 1/4 to 1/3 of the chicken with diced ham for a chicken and ham pie.

If you aren't a fan of peas, use thawed frozen cut green beans instead.

How to Store and Freeze

To store leftover chicken pot pie, simply cover tightly with plastic wrap and place in the refrigerator, where it will keep for three to five days. You can also freeze cooked chicken pot pie for up to six months.

What temperature should chicken pot pie be cooked to?

Use a food thermometer to check that the filling is thoroughly cooked; it should register at least 165 F when inserted into the center of the pie. This goes for leftovers as well.

What is the difference between chicken pie and chicken pot pie?

While there's no definitive difference between the two terms, some believe a pot pie is made with a top crust, and some think a chicken pie is made with more chicken and fewer vegetables.

Casseroles

For years, if someone mentioned Casseroles, the first thing many of us would think of was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.

A brief anecdote: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!

So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"

To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)

Fortunately, the boss apologized, tasted the casserole, and was impressed.

Grandma and Grandpa

Unfortunately, while there is a recipe in this post called Grandma’s Chicken Casserole, it isn’t my Grandma's chicken casserole; I really wish I had a copy of it! However, check out the Chicken Bacon Ranch Casserole, the Crispy Potato Kugel, and the rest of today's offerings. Enjoy!

GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE

This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.

“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.

To view this online, click here.

Ingredients

1 pound extra-lean ground beef (90% or better)*

1 cup chopped onion

1 can (14 1/2 ounces) diced tomatoes

2 teaspoons Worcestershire sauce

2 teaspoons salt

1 1/2 cups corn kernels or 1 can (15 ounces), drained

16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato

1/4 cup flour

1 green bell pepper, chopped

4 tablespoons butter, melted

2 cups shredded sharp or mild Cheddar cheese

Directions

Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.

Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.

Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.

*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.

BISCUITS AND GRAVY CASSEROLE

This is from Betty Crocker, and begins, "Biscuits and rich sausage gravy come to the dinner table in casserole form! Serve with a fresh green salad, and your meal is complete."

Prep Time: 40 minutes; Total Time: 1 hour 30 minutes; Servings: 6

To view this online, click here.

Ingredients

1 lb bulk mild breakfast sausage

1/2 cup chopped onion

1/2 cup chopped red bell peppers

1 package (8 oz) white button mushrooms, chopped (about 2 cups)

1 teaspoon pepper

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/3 cup Gold Medal™ all-purpose flour

3 cups milk

2 oz cream cheese, softened

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)

Instructions

Heat oven to 350°F. Spray 13x9-inch baking dish or 3-quart casserole with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring occasionally, 7 to 8 minutes or until no longer pink; remove from skillet, and drain.

In same skillet, cook onion, bell peppers, mushrooms, pepper, salt and garlic powder 3 to 5 minutes, stirring occasionally, until tender. Add sausage back to skillet. Stir in flour to coat; slowly stir in milk, and add cream cheese, simmering over medium-high heat 5 to 8 minutes and stirring until slightly thickened. Add hot sausage gravy mixture to baking dish.

Separate dough into 8 biscuits; cut each biscuit into quarters, and place on top of hot gravy mixture in baking dish. Bake 27 to 30 minutes or until biscuits are cooked through and top is golden brown. Let stand 15 minutes before serving.

GRANDMA'S CHICKEN CASSEROLE

This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."

Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings

To view this online, click here.

Ingredients

3 cups chopped cooked chicken

2 cans (10.5 oz each) condensed cream of chicken soup

2 cups shredded Cheddar cheese (8 oz)

3 cups Progresso™ plain panko crispy bread crumbs

6 tablespoons butter, melted

Directions

Heat oven to 350°F.

Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.

In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Tips from the Betty Crocker Kitchens

tip 1

Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.

tip 2

Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.

tip 3

Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.

CRISPY POTATO KUGEL

This is from Alison Roman at The New York Times cooking enewsletter. For this recipe, Alison wrote, "At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it’s got crispy edges and a creamy interior. Sounds dreamy, doesn’t it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside."

Total Time: 1 hour 20 minutes; Yield: 8 to 10 servings

This was featured in "Alison Roman’s Passover Menu," and can be viewed online at https://cooking.nytimes.com/recipes/1020959-crispy-potato-kugel. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

4 pounds russet potatoes (about 5 to 7 potatoes), peeled

1 large yellow onion

6 large eggs

10 tablespoons chicken fat, melted, or use vegetable oil

Kosher salt and freshly ground black pepper

1/3 cup finely chopped chives, for serving

Flaky sea salt, for serving

Preparation

Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).

Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it’s drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.

Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)

Cook the potatoes, rotating the skillet occasionally to promote even browning, until it’s golden brown on the edges and up the sides, 10 to 12 minutes.

Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.

Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

Tip

If you don’t have chicken fat and are not keeping kosher, melted butter is great substitute, otherwise, olive oil or a neutral oil like grapeseed or canola will do the trick. But given the limited ingredient list on this recipe, you really do need the rest (potatoes, onion, egg).

HOT CHICKEN SALAD CASSEROLE

This is from Better Homes and Gardens.

Prep Time: 20 minutes; Bake Time: 30 minutes; Stand Time: 10 minutes; Total Time: 1 hr; Servings: 6

To view this online, go to https://www.bhg.com/recipe/hot-chicken-salad-casserole/.

Ingredients

3 cup cubed cooked chicken breast (about 1 pound)

2 stalks celery, sliced (1 cup)

1 large yellow or red sweet pepper, chopped (1 cup)

3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)

1 10.75 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup

1 6 ounce carton plain low-fat yogurt

2 green onions, sliced (1/4 cup)

1 tablespoon lemon juice

1/4 teaspoon black pepper

1/2 cup crushed cornflakes

1/4 cup sliced almonds

Directions

Preheat oven to 400°F. In a large bowl stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.

In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.

Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

Friday Recipes

It's finally Friday. I'm not sure what your plans are, but I've got quite a few things planned. Of course, I probably won't get everything done, but that's fine.

In the meantime, we do need to eat. To that end, here are six recipes to help you through the weekend, including Chicken Bacon Ranch Casserole and Beef Meatball Calzone. Enjoy!

SMASH BURGERS

This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."

Yield: 4 to 8 servings; Time: 20 minutes

This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.

Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.

Ingredients

1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter

2 pounds ground chuck, at least 20 percent fat

Kosher salt and black pepper to taste

8 slices cheese (optional)

8 soft hamburger buns, lightly toasted

Lettuce leaves, sliced tomatoes and condiments, as desired

Directions

Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.

Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.

Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.

Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

BEEF NOODLE SKILLET

This is from Ree Drummond on the Food Network.

Active Time: 25 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/beef-noodle-skillet-8053162.

Ingredients

2 tablespoons salted butter

1 yellow onion, diced

3 cloves garlic, minced

1 pound ground chuck

Kosher salt and freshly ground black pepper

1 tablespoon tomato paste

12 ounces egg noodles

2-1/2 cups beef broth

1 tablespoon grainy mustard

1 teaspoon smoked paprika

A few dashes Worcestershire sauce

1/3 cup sour cream

2 tablespoons heavy cream

2 tablespoons chopped fresh chives

Directions

Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.

Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.

Remove from the heat. Sprinkle over the chives and serve directly from the pan.

BEEF MEATBALL CALZONE

This is from Betty Crocker, and begins, "Meet the ultimate craveable comfort food! These incredible beef calzones blend all the best parts of pizza—melty cheese, savory meatballs, and delicious sauce—into a portable, golden-brown pocket that seriously ups the fun factor. Our simple beef calzone recipe is a fun and easy way to bring those amazing flavors together in a meal that's perfect for a casual dinner or game day snack."

Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 4

To view this online, click here.

Ingredients

2 cups Bisquick™ Original Pancake & Baking Mix

2/3 cup hot water

Gold Medal™ All Purpose Flour, for dusting

1/4 cup marinara sauce

1/2 lb frozen beef meatballs, thawed and cut into 1/4-inch pieces

1 cup shredded mozzarella cheese

Olive oil, for brushing the dough

Instructions

Heat oven to 450ºF. In a large bowl, combine the Bisquick and hot water. Stir until a dough is formed. Cover and rest for 5 minutes.

On a surface dusted with flour, roll the dough into a 10-inch circle. Transfer the dough to a baking sheet lined with parchment paper.

On one half of the circle, evenly spread the marinara. Top the marinara with the meatball pieces and cover with the mozzarella.

Fold the other half of the dough over the toppings to form a semicircle, and press the edges together to seal the calzone. Brush the calzone with olive oil.

Bake for 20 minutes or until golden brown. Transfer the calzone to a wire rack and allow to cool for 10 minutes before serving.

BEST TURKEY MEATLOAF

This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"

Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.

Ingredients

1/4 cup olive oil

1 large onion, chopped

2 teaspoons fresh thyme leaves

1 teaspoon minced fresh sage

Kosher salt and freshly ground black pepper

2 cloves garlic, grated

1 tablespoon tomato paste

3 tablespoons Worcestershire sauce

3/4 cup panko breadcrumbs

1/2 cup chicken broth

3 pounds ground turkey

2 large eggs

1/2 cup ketchup

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil.

Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.

Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.

Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.

VEGETABLE-CHICKEN NOODLE SOUP

Servings: 6 (Serving = 1-1/2 cup)

Find this recipe at: http://diabeticgourmet.com/recipes/html/253.shtml

Ingredients

6 cups 1/3-less-salt chicken broth, divided

1 cup chopped celery

1/2 cup thinly sliced leek (white part only)

1/2 cup chopped carrot

1/2 cup peeled and chopped turnip

1 tablespoon minced fresh parsley

1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves

1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary

1 teaspoon balsamic vinegar

1/4 teaspoon fresh ground black pepper

2 ounces uncooked "no-yolk" broad noodles

1 cup diced cooked chicken

Directions

Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.

Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.

Nutritional Information Per Serving: Calories: 98; Protein: 10 g; Fat: 2 g; Sodium: 73 mg; Cholesterol: 18 mg; Carbohydrates: 12 g; Exchanges: 1/2 Starch/Bread, 1 Lean Meat, 1/2 Vegetable