Casseroles

If you love Casseroles as much as I do, today's post is sure to please. Check out the Creamy Crunchy Chicken Casserole, the Easy Enchilada Casserole, and the rest of today's recipes. Enjoy!

NEIMAN MARCUS CHICKEN CASSEROLE

This is from Nicole McLaughlin at allrecipes. For this recipe, Nicole wrote, "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, go to https://www.allrecipes.com/neiman-marcus-chicken-casserole-recipe-11693255.

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.

MEXICAN-INSPIRED CASSEROLE

This is from Lisa Blake at allrecipes. For this yummy recipe, Lisa wrote, "My busy weeknight dinner go-to consists of chicken cutlets and a can each of green chiles, black beans, cream of mushroom soup, and enchilada sauce. I cook the chicken, stir in all of the other ingredients, simmer it, top it with Colby or pepper jack cheese, and call it a day.

"When we’re tired of tacos or quesadillas, this is an excellent throw-together alternative. It’s creamy, easy, full of flavor, and everyone loves it. The bubbling cast-iron skillet meal can be served with warmed tortillas for a DIY enchilada-style dinner or served with chips, salsa, and guacamole as a scoopable nacho-inspired meal."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 6

To view this online, go to https://www.allrecipes.com/simple-family-dinner-11825144.

Ingredients

Extra virgin olive oil

2 cups cooked and diced chicken cutlets or shredded rotisserie chicken

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper

1 (4.5-ounce) can diced green chiles, drained

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can cream of mushroom soup

1 (10-ounce) can red or green enchilada sauce

2 cups shredded Mexican-blend cheese or Colby Jack cheese

Optional toppings: chopped fresh cilantro, sour cream, diced white onion, salsa, sliced avocado, chopped green onions

Directions

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

In a cast iron skillet over medium heat, heat olive oil and add chicken and spices. Cook until chicken is cooked through, approximately 5 minutes.

Add chiles, beans and cream of mushroom to the skillet. Stir until well combined. Bring to a simmer over medium-low heat, stirring occasionally. Top with enchilada sauce and cheese.

Transfer cast iron skillet to preheated oven and bake for 20 minutes or until cheese is bubbling and starting to brown.

Serve hot with toppings of choice.

SWEET POTATO CASSEROLE

This is from the Food Network kitchen, and begins, "This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking."

Active Time: 15 minutes; Total Time: 45 minutes; Yield: 6 to 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945.

Ingredients

Filling:

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish

3 to 4 large sweet potatoes (about 1-3/4 pounds), peeled and cubed

1/2 cup milk

1/4 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

2 large eggs

Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 stick (4 tablespoons) unsalted butter, melted

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Directions

Special equipment: a 2-quart baking dish

For the sweet potatoes: Add 1-3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

EASY ENCHILADA CASSEROLE

This is from Everyday Diabetic Recipes, and begins, "Cook up a family-pleasing Tex-Mex dinner in just 30 minutes with our recipe for Easy Enchilada Casserole. This casserole is full of hearty ground beef and lots of Southwestern ingredients, like corn, bean, and peppers. It's one dinner they're going to ask you to make over and over again!"

Cook Time: 30 minutes; Serves: 6; Serving Size: 1 cup

To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Easy-Enchilada-Casserole-101.

Ingredients

1 pound extra lean ground beef

1/2 cup chopped onion

3/4 cup chopped green bell pepper

1 (15-1/2-ounce) can pinto beans, rinsed and drained

1 cup frozen corn, thawed

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 (15-ounce) can no-salt-added tomato sauce

8 (6-inch) no-salt-added, corn tortillas, cut into wedges

1 cup reduced fat shredded cheddar cheese

Directions

Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.

In a large skillet over medium-high heat, saute beef, onion, and bell pepper 5 to 7 minutes, or until beef is no longer pink, stirring occasionally. Stir in beans, corn, chili powder, and cumin.

Spread half of tomato sauce on bottom of baking dish. Top with half the tortilla wedges, half the beef mixture, and half the cheese. Repeat layers with remaining sauce, tortilla wedges, and beef mixture.

Cover with foil and bake 25 minutes, or until heated through. Uncover and sprinkle with remaining cheese. Bake 5 to 10 more minutes, or until cheese is melted.

Notes

If you'd like, you can top each serving with a bit of fresh salsa and some fat-free sour cream.

CREAMY CRUNCHY CHICKEN CASSEROLE

This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, 'What's for dinner?'"

Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup

To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.

Ingredients

3 cups cooked chicken breast (about 1lb.), chopped

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

1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup

1/4 cup low-fat milk

1 cup chopped red or yellow bell pepper

1/4 cup chopped celery

1/4 cup sliced green onions

1/4 teaspoon pepper

1/4 cup low-sodium crushed cornflakes

1/4 cup sliced almonds

Directions

Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.

In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole 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.

Notes

Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!

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.