Chicken Zucchini Casserole

INGREDIENTS

1 package (6 ounces) stuffing mix

3/4 cup butter, melted

3 cups diced zucchini

2 cups cubed cooked chicken breast

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 medium carrot, shredded

1/2 cup chopped onion

1/2 cup sour cream

Directions

• In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. 
• Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.  
  

Substitute cream of chicken soup for cream of mushroom soup for all of the mushroom lovers in your life.  

Photo and Recipe Source: Taste of Home

Heart Attack Chicken

Sometimes I don't want to think about dinner.  I just want to dump stuff in a crock pot and walk away.  This is one of those meals.  Its not healthy-but it tastes good and my kids will eat it.  I served it with tons of broccoli as a side dish.  You can also make it in a casserole dish, but I don't have the baking instructions so you would just need to experiment!


*Note: This recipe can easily be split in half.  A halved amount would be a good sized dish to make for my family of two adults and three children.


Heart Attack Chicken

Soften and Mix:
1 stick butter
1 8oz package cream cheese
2 cans cream of chicken soup

Combine and add with above ingredients:
2 packages Italian Salad Mix
2 C water
2 tsp bullion

Put mixture into crockpot for 6 hours on low.  Add 16 oz uncooked egg noodles 1 1/2 hours before serving.  May need to add and extra cup or two of milk to mixture to give it added moisture.   Can also boil noodles on the stove according to package directions and add into the crockpot mixture before serving.

Source: My awesome SIL Mylinda, who got it from someone in her ward.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

YIELD: SERVES 6-8

Make-Ahead Tip: I made the entire casserole the morning before I wanted to serve it and stored it in the fridge all day. It cooked up beautifully. The original recipe recommends making the topping and cheese sauce and then refrigerating them in separate bowls for up to 1 day. To reheat and assemble, poke several vent holes in the plastic wrap covering the sauce and microwave it for about 3 to 5 minutes, until it is hot. Cook the potatoes and assemble and bake according to the recipe directions.

INGREDIENTS

Topping:
• 4 slices white sandwich bread, torn into quarters (I used a long forgotten bread bowl tucked in the back of the freezer – thawed it in the microwave before using)
• 2 tablespoons butter, melted
Filling:
• 3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
• 1 teaspoon salt
• 4 tablespoons butter
• 1 medium onion, chopped
• 1 teaspoon dried thyme
• 3 medium garlic cloves, finely minced
• 6 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 3/4 cup heavy cream or milk
• 6 ounces Swiss cheese, shredded, about 2 cups
• 2 tablespoons Dijon mustard
• 1/4 teaspoon cayenne pepper
• 2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
• 9 ounces deli ham, chopped
• 2 tablespoons minced fresh parsley leaves

DIRECTIONS

1. For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.
2. For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.
3. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.
4. Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Sprinkle with parsley and cool for 10 minutes before serving.

Recipe Source: Mel's Kitchen Cafe

Original Source: Cover and Bake from the editors of Cook’s Illustrated

Tuna Casserole

Tuna Casserole

one 12 oz package egg noodles (I used whole wheat)

1/4 C onion, chopped

2 c shredded cheese (I used half cheddar, half mozzarella)

1 C frozen peas

2 cans tuna, drained

1 can cream of mushroom soup

Milk that fills the soup can

1/3 C sour cream (an estimate)

crushed potato chips or french fried onions (optional)

1. Cook egg noodles to package directions. Drain. Return to pot.
2.  Saute onion and celery in butter until tender.  

3. Add all ingredients (except optional topping) in pot and mix.  Place mixture in a 9x13 inch baking dish. Sprinkle chips or french fried onions over top if desired. Bake 425 degrees for 15-20 minutes (uncovered) until hot and bubbly.

Photo Source: Pinch My Salt

Goolash

So, this is one of those recipes I grew up LOVING. I think we all have those food items when we are a kid. My other favs as a wee munchkin included the marshmallow peeps and all kinds of foods that now remind me of nothing that resembles actual food. Well, call it a pregnancy craving if you will, but this recipe is super simple and good-but again, I grew up with it so I love it. My husband thinks its alright, but he doesn't rave over it. I don't blame him-I don't rave over his favorite kid meal-tuna on toast.

Goolosh
My Mama Joyce

INGREDIENTS:
Makes enough for a 9x13 pan.

1 lb ground beef (use real ground beef, not ground turkey)
1 onion, diced
1 can Cambell’s Tomato Soup (not generic brand)
1 small bag frozen corn
1 8 oz block cheddar cheese
12 oz package elbow macaroni (can use whole wheat)

DIRECTIONS:

1. Cook elbow macaroni according to package directions. Set aside.

2. Fry ground beef and onion together.

3. Combine all ingredients together adding the elbow macaroni last.

4. Cover and heat in 350 degree oven until cheese is melted and hot.

Beef Stroganof

Beef Stroganof

INGREDIENTS:

Ground beef or ground turkey
1 can drained mushrooms or ½ C fresh mushrooms, sliced
1/3 C chopped onion

1 can cream of mushroom soup
14 oz beef broth
3 TBS cornstarch (mixed into the beef broth)
½-1C sour cream
½-3/4 tsp thyme
¼ tsp garlic powder
¼ tsp salt

egg wide noodles
frozen carrots and beans or peas

DIRECTIONS:

1. Fry ground beef or turkey in large saucepan until juices run clear.

2. Add mushrooms and onions and sauté for about 2 minutes or until desired doneness.

3. Add all other ingredients and simmer until thick and bubbly.

4. Boil noodles and add frozen carrots and beans the last 2 minutes to boiling water. Drain.

5. Place noodles and veggies on plate and add 1 cup of stroganoff to plate.

Photo Source: The Food Network