Cheesy Chicken & Rice Casserole

Recipe courtesy of Cathy&John

1 can (10 3/4 oz.) cream of chicken soup

1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded cheddar cheese (I like the sharp)

Stir the soup, water, rice, onion powder, black pepper and vegetables together. Pour into a rectangular baking dish.  Top with the chicken; season with S&P. Cover. Bake at 375 degrees for 50 minutes (chicken is cooked through and the rice is tender.) Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

CCL’s Chicken ala King Casserole

Recipe courtesy of Cathy&John

8 oz. medium size noodles
2 cans (10 3/4 oz.) cream of chicken soup
1 (6 oz.) can evaporated milk
1 tsp. salt

½ tsp. cayenne pepper (or to taste)
2 cups diced cooked chicken

½ cup frozen peas
½ cup celery, chopped
½ cup diced pimento

½ cup sliced mushrooms

Unseasoned bread crumbs

Cook noodles about 5 minutes (undercook before the al dente stage). Drain. Cook celery in small amount of boiling water for 5-7 minutes. Add to noodles. Mix soup, milk, salt and pepper in medium saucepan; heat, stirring constantly. Mix thoroughly with noodles and remaining ingredients - much easier when done in a separate bowl. Place in greased rectangular baking dish - bake uncovered for 30 minutes at 350 degrees. Top with bread crumbs the last 10 minutes and return to oven. 

Cacciatore Risotto

Recipe courtesy of sweettarte501

4 boneless, skinless chicken breasts 3 C chicken broth

4 tbsp butter 1 tbsp parsley, finely chopped

2 slices of bacon, finely chopped 1 C rice

3 cloves of garlic, finely chopped S&P

6 tbsp tomato sauce 4 tbsp grated Parmesan cheese

1- Sauté chicken in butter and bacon until well-browned

2- Add garlic and when golden brown add tomato sauce, broth, parsley, rice, and S&P. Bring to a slow boil, stirring constantly.

3- Pour into a large casserole dish and bake uncovered in a 350 degree oven for 30 minutes.

4- Add cheese, blend and serve

Broccoli Casserole

Recipe courtesy of MrsJaimebeth

2 packages frozen chopped broccoli
2 cans of cream of mushroom soup
1 can French Fried Onion Rings
1 small bag (8oz) of shredded cheddar
1/4 cup mayo
1 tsp of lemon juice (you don't need this ingredient, but it does make it
taste a bit yummier)


In a bowl, mix together the soup (not cooked), the mayo, lemon juice, half
the can of French fried onion rings, and half the bag of cheese.  Then add
the cooked broccoli (make sure the broccoli is drained really well before
you add it to the mixture.  Mix really well once all the the ingredients are
together.  Put mixture into a casserole dish.  Top the casserole with the
rest of the onion rings and the cheese.  Cook for 1/2 hour at 350 degrees.

Beefaroni

Recipe courtesy of sweettarte501

1lb ground beef 1 (16oz) package pasta

2 C shredded Cheddar cheese S&P

2 (15 oz) cans tomato sauce

2 tbsp butter

1- Pre-heat oven to 350 degrees

2- Crumble ground beef into large skillet over med-high heat. Cook, stirring frequently, until evenly browned. Drain.

3- While the beef is cooking, bring a large pot of slightly salted water to a boil. Add pasta and cook until tender. Drain and stir in butter. Transfer to a large casserole dish.

4- Mix ground beef, tomato sauce, and Cheddar cheese with pasta. Sprinkle with S&P.

5- Bake, uncovered for 30 minutes or until heated through and bubbly.

Bacon Quiche

Recipe courtesy of Aveline

Ingredients:
1/4 c. melted butter
1 1/2 c. milk
1 tsp. Salt
dash pepper
3 eggs
1/2 c. Bisquick
1 c. Swiss Cheese (shredded)
1/2 c. bacon (about 6-7 slices pre-cooked), cut or broken into small pieces.

Mix first 5 ingredients together and beat well (wire whisk works well). Stir in Bisquick. Pour into 9 inch (deep) cake pan. Put in meat and cheese on top of mixture (do not mix). Bake at 350 degrees for 45 minutes.

Best when made the night before and served by heating in microwave with plastic wrap covering.

American Frittata Casserole

Recipe courtesy of smallbutfeisty

**This isn't quite a quiche, but it's darn close.  It's really easy, and it's from allrecipes.com.  You can add or subtract pretty much any of the ingredients to make your own, kind of like you would an omelet.

• 8 eggs
• 2 cups sour cream
• 1 cup shredded Cheddar cheese
• 1 (4 ounce) can diced green chile peppers, drained
• 1 green onion, minced
• 1/4 cup chopped fresh parsley
• 1 cup frozen corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped red pepper
• 1/4 cup bacon bits
• 1 cup fresh salsa

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, whisk together the eggs, sour cream, Cheddar cheese, green chile peppers, green onion, and parsley. Mix in the corn, black beans, red pepper, and bacon bits. Transfer to the prepared baking dish.
3. Bake 30 minutes in the preheated oven, or until a knife inserted in the center of the casserole comes out clean. Serve with the fresh salsa.