Chicken Cordon Bleu Casserole

 

I just LOVE one pot dinners or casseroles. They're just so much easier with kids busy schedules. And I also can make them ahead of time, put them in the fridge or freezer then pull them out and bake them whenever I need it. Cause sometimes after the kids come home, there's no saying if I'll have time to spend 30 min to an hour in the kitchen.  This way you get it out of the way and be organized for the rest of the day. 

And besides, this casserole is SOO yummy. And really, who has time to make ACTUAL Chicken Cordon Bleu...definitely not me. It combines chicken, ham and delicious swiss cheese into a perfect marrying of flavors that you get from the real dish, just A LOT easier. I REALLY like this sauce too. I love that it's not a canned soup base. Just so much better. This is also a way you can use your trusty Costco rotisserie chicken. Remember how I never leave Costco without one? It's like my secret weapon that I can whip out at any time for a quick and easy dinner:)

1 rotisserie chicken, cut into cubes (about 5-6 cups)

1/2 pound thinly sliced deli honey ham, cut into smaller pieces

1/3 pound swiss cheese, shredded

Sauce:

4 T butter

4 T flour

3 cups milk

2 T lemon juice

1 T dijon mustard

3/4 t salt (or to taste)

1/2 t paprika

1/2 t pepper

Topping:

1 1/2 cup panko bread crumbs

4 T butter

1/2 t seasoned salt

Preheat oven to 350 F. Butter a 9×13-inch baking dish. Set aside.

Put cooked diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Sprinkle most of the Swiss cheese on top of the ham, leaving about 1/4 cup to spare.

For the sauce:
Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, paprika and pepper. Bring sauce just back to a low boil and turn off heat. Stir in leftover Swiss cheese until melted and smooth. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

For the topping:
Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, crushed dried parsley and seasoned salt. Sprinkle over the top of the casserole.
Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving. Enjoy!

*Adapted from Tasty Kitchen

Hershey's Chocolate Cake with a Mousse Filling

 I'm definitely not going to take credit for this cake. I'm just making sure everyone is aware of how delicious it is:) I put a little twist in there, but for the most part, this cake is Hershey's. They add 1 cup boiling water at the end to stir in. I add boiling hot coffee. You might think this is weird. Well it is kind of weird, but it makes it SO much more chocolatey. And despite what you may think, you can't taste the coffee at all. It just brings out the natural richness of chocolate. I really challenge you to try it!

If you're wanting the BEST chocolate cake there is out there, look no further. This is the definition of the perfect chocolate cake. Dense. Moist. SUPER chocolatey.

 I will, however, take credit for this wonderfully easy chocolate mousse. The best part about it is you can put it in the middle of anything and everything. I sometimes like to fill my chocolate cupcakes with it. It puts them right over the edge.

 

Anyway, this is a knock-your-socks-off kind of chocolate cake. 

Hershey's Chocolate Cake:

2 cups sugar

1 3/4 cup flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling hot coffee (or boiling water) 

Preheat oven to 350 degrees. Grease and flour 2 9-in round baking pans. I also like to line the bottom of my pans with a parchment paper. It guarantees that it comes out clean. In the bowl of your mixer, add the sugar, flour, cocoa, baking powder, baking soda and salt. Turn it on a few times to stir the ingredients together. Add the eggs, milk, oil and vanilla. Beat until well combined making sure to scrape down the sides of the bowl. Stir in boiling hot coffee.

Bake 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes, then remove from pans and let cool on a wire rack. Cool completely. Fill with the Chocolate Mousse Filling then frost with Perfectly Chocolate Frosting.

Chocolate Mousse Filling:

1 cup heavy cream

1 cup semi-sweet chocolate chips, melted and cooled

Beat heavy cream in a bowl until stiff peaks form. Stir in melted chocolate until completely combined. Lay one layer of cooled chocolate cake on a cake stand. Top with mousse filling. Top with the other layer. Frost the whole cake with Perfectly Chocolate Frosting.

Perfectly Chocolate Frosting:

1/2 cup (1 stilck) butter

2/3 cup cocoa powder

3 cups powdered sugar

1/3 cup heavy cream

1 tsp vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to a spreading consistency. You may want to add more cream to get to your desired consistency. Beat in vanilla. 

ENJOY your chocolate coma:)

*Adapted from Hershey's

Chicken Zucchini Casserole

 Whenever I go to Costco, I never leave without a rotisserie chicken. My mom taught me this. It's SO much chicken meat for only $5. Can't beat it. So when I get home, I take all of the meat off, cut it into chunks and put it in the freezer. There's just so much you can do with that meat! Enchiladas, soups, casseroles, paninis, chicken alfredo...literally endless possibilities.

This casserole is one of my favorites. It's so easy and SO good. It's super good as leftovers too, which is crucial in my opinion:) So head over to Costco and get yourself a chicken!

1 rotisserie chicken, cut into chunks (3 chicken breasts can be substituted)

3-4 small zucchinis, cut into chunks

1 can cream of chicken soup

1/2 cup sour cream

1 box chicken Stove Top stuffing

1 stick butter, melted

In a large bowl, mix together chicken soup and sour cream. Add chicken and zucchini and mix until everything is evenly coated. In a separate bowl mix dry stuffing and melted butter. Add half of this mixture in with the chicken and zucchini. Pour that into a 9x13 dish. Top with the rest of the stuffing mixture. Bake at 350 degrees, uncovered, for about 30 minutes. At this point the stuffing might be getting really brown, but the zucchini may not be cooked through as much as you'd like, sometimes this happens to me. If that's the case, cover the dish with foil and return to the oven for 10-15 more minutes, until the zucchini is soft enough. Enjoy this delicious easy dinner!!

Cowboy Lasagna

 Once again, another twist on a classic. I love this recipe because it's chock full of meat, just the way my hubby likes it. And the variety of meats give it a great flavor. I also love recipes in a casserole dish because I can make it early in the day, put it in the fridge, then just pop it in the oven. Perfect!!

 

Ingredients:

2T olive oil

1 pound ground beef

1 pound ground sausage (I use Jimmy Dean Regular sausage)

1/2 pound pepperoni, cut into quarters

16oz can diced fire-roasted tomatoes (regular can be substituted if you don't like fire roasted)

12oz can tomato paste

1T dried oregano

salt and pepper to taste

2 garlic cloves, minced

1 small onion, finely chopped

16oz lasagna noodles

16oz ricotta cheese

16oz mozzerella cheese (or any other grated cheese you like. I like to use a medley of mozzerella and cheddar)

1 cup grated Parmesan cheese

Directions:

In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage with the onion and garlic. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes. (You can always use your own tomato or marinara sauce here, or use a canned sauce to save time. We all know we need a time saving option every once in a while.)

Preheat the oven to 350 degrees. Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions, drain and then lay out flat on parchment paper or foil so they don't stick.

In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses.

Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut and serve. Enjoy the rustic goodness!!

*From Recipe Diaries

Baked Pumpkin Cream Cheese French Toast

 Fall? Hello, Fall? Where are you?! Why are you torturing me with 90 degrees still? It's not very nice when I want to bake all of these yummy fall dishes. So I bake them anyway:)

 This casserole will change breakfast for you. Making breakfast before bed and then just popping it in the oven in the morning...YES PLEASE! I'm always worried that these overnight casseroles will be to wet and gooey for me. Not the case AT ALL. This bakes up so firm and delicious.

And aren't pumpkin and cream cheese married? They are in my book. They belong together. And they're so happy together. If you're looking for the perfect Fall breakfast look no further!      

3/4 cup milk

1/2 cup pumpkin puree

3 eggs

2 teaspoons pumpkin pie spice

1 teaspoon vanilla

1/4 cup brown sugar, packed

1 (12-count) package Kings Hawaiian Sweet Dinner Rolls, cubed

  

For the crumb topping 

1/4 cup flour

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 cup butter, cut into cubes

1/4 cup chopped pecans (Optional. I didn't have them this time so I left them out)

2 tablespoons powdered sugar 

  

For the cream cheese filling 

8 ounces cream cheese, at room temperature

1/3 cup powdered sugar

1/4 teaspoon ground cinnamon

 In bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and cinnamon on medium speed until light and fluffy, approximately 2-3 minutes; set aside.

In a large glass measuring cup or another bowl, whisk together milk, pumpkin puree, eggs, pumpkin pie spice, brown sugar and vanilla. Lightly coat a 9x13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Pour half of the pumpkin puree mixture evenly over the top. Spread cream cheese filling in an even layer. Top with remaining bread cubes and pumpkin puree mixture to completely cover the filling. Cover and place in the refrigerator for at least 2 hours or overnight.

To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. You can also do this in a food processor or with a fork or pastry cutter. Place the crumb topping in the fridge until ready to bake NOT on top of the casserole, but in a separate bowl. Sprinkle the crumb topping evenly over casserole right before putting into the oven. 

Preheat oven to 350 degrees. Place into oven and bake for 35-45 minutes, or until golden brown and cooked all the way through. Serve immediately, sprinkled with pecans and powdered sugar, if desired.

Enjoy!!

*From damndelicious.net

Salsa Verde Honey Lime Chicken and Rice Bake

How about that title? Haha!! It’s a mouthful. Just like this casserole. Oh. My. Gosh. This is to DIE for!! It made a whole bunch and we were just fine with that because we ate it for lunch and dinner for almost a week. I love how the sweetness of the honey shines through while still being a savory dish. 

Honey and lime together…a match made in heaven.

I’ve been on a mission to find dinners I can make ahead and bake later or ones that are portable. You’ll probably see a lot of those from me in the next several weeks:) Soccer is in full swing and I’m trying to figure out how dinner works into that schedule. This casserole is a total homerun and a definite keeper!

1 pound chicken breasts, cooked and chopped
1 1/2 cups long grain rice or brown rice, cooked (measured uncooked)
1 16 oz. bottle salsa verde
1/2 cup sour cream
1 1/2 cups shredded Monterrey Jack cheese
1 1/2 cups sharp cheddar cheese
1 15 oz. sweet corn, rinsed and drained, or you can use frozen
1 4 oz. can green chilies

10 Minute Marinade
1/3 cup honey
1/2 cup lime juice
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cumin
dash - 1/2 teaspoon chipotle powder
dash - 1/4 teaspoon cayenne pepper (optional for more heat)

Preheat oven to 350 degrees.

In a very large bowl, whisk together the 10 Minute Marinade ingredients. Add cooked chopped chicken and let marinate at least 10 minutes.

Mix cheeses together and add 2 cups cheese, salsa verde, rice, sour cream, green chilies, and corn to the chicken and marinade. Stir until evenly combined. It will seem a little “wet” which is normal.

Add chicken/rice mixture to a 9 x 13 casserole dish and top with remaining cheese.

Bake for 30 minutes or until hot in the center then broil until cheese is golden.

Serve with desired garnishes. Enjoy!!

*From Carlsbad Cravings

Enchilada Pasta Casserole

I love a dinner that can be confined to a casserole dish. That way I can make it in the morning, stick it in the fridge, and then all I have to do is put it in the oven and dinner is ready! I love enchiladas and pasta, so combining them can only make a delicious combo! Mommy and kid approved

1 lb ground beef (ground turkey can be substituted)

1/2t chili powder

1/4t cumin

1/4t cayenne pepper

5oz cream cheese

1/4 cup sour cream (Greek yogurt can be substituted)

1 (10oz) can red enchilada sauce

1 cup shredded sharp cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

1 cup corn kernels

1 (4oz) can diced green chilies

12oz egg noodles

Preheat oven to 350 degrees. Cook egg noodles according to package directions. In the meantime, in a large skillet, brown ground beef and drain the fat. Add chili powder, cumin and cayenne pepper. Stir to combine. Add cream cheese and stir until melted. 

In a large bowl, combine sour cream, enchilada sauce, half of the cheeses, corn kernels and green chilies. Pour over beef mixture, stir, and let simmer for 2-3 minutes. 

Drain pasta and add it to the beef mixture, making sure everything is coated in sauce. In a large casserole dish or 9x13 pan, pour in pasta mixture and top with remaining cheese. Bake for 20 minutes until cheese is completely melted and bubbly. Enjoy!

*From Table for Two

Pizza Casserole

Well, this immediately became our new family favorite. It is DELICIOUS!! And it’s so easy to just throw together at the last minute, which I love. It also can feed an entire army, which was OK because we just ate it for leftovers day after day after day…DELICIOUS. 

1 can Pillsbury uncut crescent roll dough (Top crust)
1 can Pillsbury pizza dough (bottom crust)
Pizza sauce
Basil pesto in olive oil (homemade or store bought)
Pepperoni
Jimmy Dean Sausage
diced onions
sliced mushrooms
diced green peppers
Shredded pizza cheese - blended Italian cheeses
Italian seasoning
Parmesan cheese

Preheat oven to 350 degrees. Spray clear 9 x 13 casserole dish with cooking spray. Set aside.

In a small skillet, saute mushrooms, onions and green peppers until they begin to soften.
While the veggies saute, line the casserole with the pizza crust. Brush on a layer of basil pesto. followed by a layer of pizza sauce. Sprinkle on some Parmesan cheese and Italian seasoning.
Add a layer of pepperoni, then sausage crumbles, sauteed veggies, and shredded Italian cheeses. Repeat the layers.

Add the top crust of uncut crescent dough. Stretch it out carefully to cover the casserole. Add a little sauce to the top and another light layer of pepperoni, mozzarella and Parmesan cheese.

Bake for 20-30 minutes, I used a glass casserole dish so I could visually check the bottom crust for doneness. If the top starts to over brown, place a piece of aluminum foil over the top until it finishes cooking.  Let stand for a few minutes and then slice and serve.

*From The Shady Porch

French Spaghetti

Oh gosh…please forgive this picture! It has to be one of the worst I’ve taken. I’m a little embarrassed to put it on here. But listen…don’t judge this recipe by the picture! YOU WILL LOVE THIS DISH!! It’s so delicious. A combo of red sauce and white sauce – don’t pass this one up. I’ve actually made this a lot lately. It’s the perfect dish to have when you are expecting a large group cause it goes a long way. And the leftovers are to die for! Every time I make it for a bunch of people I get requests for the recipe. It even freezes very well. We made it one year for our family reunion – made it several days before and froze them and reheated them in the oven. I also have made it early in the day, put it in the fridge and then baked it later that night. Now of course it’s going to be the best using my homemade spaghetti sauce and guiltless alfredo, but if you’re in a bind, you can sub whatever you need. So we agree…you’re not going to judge the recipe on the picture and you WILL make it!

1 lb spaghetti

1 recipe Aunties Spaghetti Sauce found here (Or your favorite jar of spaghetti sauce) – which I definitely recommend because it has ground beef in it and the combo of beef and sausage is a awesome.

1 lb Jimmy Dean ground sausage

1 recipe Guiless Alfredo Sauce found here (or your favorite recipe)

1/4 cup grated Parmesan cheese

Cook the pasta and place in a 9x13 pan. Pour Guiltless Alfredo Sauce over pasta. Sprinkle sausage on top. Spread spaghetti sauce on top and garnish with Parmesan cheese. Bake at 350 degrees for about 25-30 minutes. If you’re on the ball, you’ll already have some of Aunties Spaghetti sauce in the freezer, ready to go. Then it’s just as easy as whipping up the Alfredo sauce, layering up the casserole and baking it. ALWAYS a family favorite.

*Adapted from the Highland 23rd Ward Cookbook

Chicken Enchilada Bake

This is the perfect weeknight dinner. It tastes just like enchiladas with half the work. I love twists on classic recipes and this is one of them. You won't be disappointed!

2 cups white rice
2 1/2 cups cooked, shredded chicken
1 (15oz) can mild green enchilada sauce
1 (4oz) can sliced black olives
1 (15oz) can petite diced tomatoes
1/2 cup sour cream
1 t cumin
1 (15oz) can black beans, drained ans rinsed
2 cups shredded sharp cheddar cheese
salt and pepper to taste


Preheat oven to 350 degrees. and spray a 9×13-inch baking dish with non-stick cooking spray. Cook rice according to package directions. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

*From Picky Palate.

Chicken Tamale Casserole

If you love tamales, you are going to love this!

1 cup shredded cheese (I use sharp cheddar)
1/3 cup milk
1 egg
1 t cumin
1/8 t ground red pepper
1 box corn muffin mix (such and Jiffy)
1 (15oz) can cream style corn
1 (4oz) can diced green chilies, drained
1 (10oz) can red enchilada sauce
2 cups shredded chicken (I used rotisserie)
Sour cream

Preheat oven to 400 degrees. Combine, 1/4 cup cheese, milk, egg, cumin, red pepper, muffin mix, cream corn, and chilies. Pour into a greased 9by13 pan. Bake for 15 minutes. Remove from oven and pierce surface with fork. Pour over 1/2 can enchilada sauce, top with chicken, pour the rest of the enchilada sauce over top of chicken. Top with remaining cheese. Bake for another 15 minutes. Let stand at least 5 minutes before cutting. Top with sour cream. Enjoy!!

*I actually used green chili enchilada sauce because that was all I had and it was delicious!! So you can go either way.

*From Tasty Kitchen.

Chicken and Rice Casserole

Simple...but oh so delicious!

1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked rice
1/2 t onion powder
1/4 t pepper
1/2 t salt
2 cups frozen vegetables of your choice (I do broccoli)
4 boneless, skinless breast halves (about 1 lb)
1 cup shredded sharp cheddar cheese

In a bowl mix chicken soup, water, rice, onion powder, salt, pepper and vegetables. Pour into a 2 quart baking dish. Place chicken on top. Cover and put in oven at 375 degrees for 50 minutes. Remove from oven and sprinkle cheese on top. Let casserole stand for 10 minutes covered until cheese is melted.

Chicken Spaghetti

2 cups cooked, diced chicken

2 cans cream of chicken soup

2 cups grated sharp cheddar cheese

1/4 cup finely diced green bell pepper

1/2 cup finely diced onion

3 cups dry spaghetti, broken into two inch pieces

chicken broth

2 cups reserved chicken broth from pot

1 t seasoned salt

salt and pepper to taste

1 additional cup grated sharp cheddar cheese

Cook spaghetti in enough chicken broth until al dente (remembering to save about 1/2-1 cup of broth it's cooking in.) Do not overcook. Saute pepper and onion in olive oil for a few minute. Add cooked chicken and cream of chicken soup. Turn heat to low. When spaghetti is cooked, combine with chicken mixture. Add reserve chicken broth to thin mixture to desired consistancy. Add the rest of above ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to 2 days, or bake immediately at 350 degrees for 30-40 mintues until bubbly and cheese is melted.

*This is a staple in our house...and I guarentee EVERYONE will LOVE it! When I make it, I usually use 1 chicken breast per cup it says to make (2). That way I can half it and only use 1 chicken breast because I'm only feeding 2 people and it ends up leaving us almost no leftovers. I ususally boil frozen chicken breast in enough chicken broth (I usually use granules in water) to cover the chicken significantly for about an hour until chicken is done but not dry (the chicken will have a little yellow tint from the broth.) Then you can just use this remaining chicken broth for boiling the spaghetti. It flavors the chicken and spaghetti perfectly and it's so easy!

*Adapted from The Pioneer Woman.

Ravioli Bake

1 (26-28 oz) favorite pasta sauce
1 lb lean ground beef
1 (25-27 oz) package frozen cheese-filled ravioli
1 can Italian style diced tomatoes
2 c shredded mozzarella cheese
2 T parmesan cheese

Preheat oven to 350 degrees. Spray bottom of 9 by 13 pan. Spread a layer of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce. Top with half of the remaining sauce and 1 c mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with parmesan cheese on top. Bake for 40 minutes. Let stand 10 minutes before cutting.

*Tastes like lasagna, but is SO much simpler!

TIP: You can also make this without the ground beef for a tasty meatless dish. I also put a little bit of Medium Cheddar cheese in with it, but I like the tangy taste of cheddar in Italian dishes...just another twist!

Italian Sausage Melt

1 ¼ c Bisquick
¼ c butter, softened
2 T very hot water
1 lb Italian pork sausage
½ bell pepper, diced
1 c elbow pasta
2 c Alfredo sauce
1 c mozzarella cheese
¼ c grated parmesan cheese
1/2 can Italian style diced tomatoes, drained
Italian seasoning

Preheat oven to 400 degrees. Spray bottom of 8 inch square pan. In bowl, stir Bisquick, butter and water until dough forms. Press dough in bottom of pan. Brown sausage in skillet, drain and add bell pepper and cook another 5 minutes. Spread sausage mixture over crust. Spread alfredo over sausage. Sprinkle with parmesan cheese. Top with tomatoes and then mozzarella cheese. Sprinkle a few pinches of Italian seasonings over top. Bake 25-30 minutes or until bubbly and slightly brown.

Shepherds Pie

1 lb ground beef
1 can tomato soup or 2 (8 oz) cans tomato sauce
2 cans French cut green beans
3 potatoes mashed
Cheddar cheese

Brown beef with seasoned salt, pepper and dry minced onion. Add tomato soup and green beans. Place in a baking dish and top with mashed potatoes and then cheese. Bake at 350 degrees for about 30-40 minutes or until cheese is bubbly.