Tag: casseroles

Chicken & Broccoli Casserole

I love making casseroles, because it usually means I only have to dirty 1 or 2 dishes, which makes for an easy clean up.  One of our favorite restaurants here in Hendersonville is Cheddars, which serves American food.  It can be compared with Chili’s or something like that.  Anyway, the have the most amazing broccoli cheese casserole side dish!  It is like heaven in your mouth!  So I attempted to recreate it, and in the process added some chicken so that we could eat it as a main dish.

Here’s what you’ll need:

  • boneless, skinless chicken breasts
  • 1 bag (8 oz) frozen broccoli florets, thawed
  • 1 can of Campbell’s Condensed Broccoli Cheese Soup (I didn’t have any, so I used cream of chicken soup)
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese (or more if you like)
  • 1 cup instant rice, uncooked (can also use 1 cup of regular cooked rice)
  • 1/3 cup crushed Ritz crackers (about 1 sleeve)
  • 2 tsp melted butter
  • salt & pepper

Start by dicing up some chicken and tossing it in a skillet over medium-high heat.  Season with salt and pepper. (You can also use shredded or rotisserie chicken)

Thaw your broccoli in the microwave (per package instructions) and place in a large bowl.

Add broccoli cheese soup, or in my case, cream of chicken.

Pour the milk into the bowl.

Next comes my favorite ingredient — freshly grated cheddar cheese.  Yum!  I can never grate this cheese without eating a handful.

Mix it all together, and then add the instant rice.  The rice shouldn’t be cooked at this point, because it will cook with everything else in the oven (unless you’re using regular rice, in which case it should be cooked first).

Stir until everything is thoroughly combined.

Next, add your cooked chicken and stir to combine.  It’s ok if the chicken isn’t completely cooked through since it will continue baking in the oven.

Place the mixture into a baking dish.  You can always double or triple the recipe depending on how many people you are feeding (wow, that is really stating the obvious, isn’t it?).

Next, take some Ritz crackers (I used whole wheat cuz I’m super healthy like that) and place them in a Ziploc bag.  You’ll want enough to cover the top of the casserole.

You can use a mallet to crush the crackers, but I found that using my fingers was just as easy.

Melt your butter and pour it into the bag with the crumbs.  Close the bag and mix the crumbs around with the butter so that all the crumbs are covered in butter.  This will help the top get nice and crispy and brown.

Scatter the crumbs on top of your casserole.

Bake at 350° for 30 minutes or until the top is hot and bubbly.

Serve and enjoy!  Don’t those crunchy, crumbly bits look delish!?

Lasagna

I’ve never been much of a lasagna fan, but after seeing this recipe on The Pioneer Woman website, I decided to give it a try.  It’s actually fairly easy to make, and it tasted GREAT!!  So if you are a person that likes lasagna, I suggest trying this recipe on for size….or taste.

Here’s what you’ll need:  (I halved this recipe since I was only making it for 2 people.  We still ended up having over 3 servings left and we were STUFFED!)

1 1/2 lbs ground beef

1 lb hot breakfast sausage

2 cloves garlic, minced

2 cans (14.5 oz) whole tomatoes (you can use diced tomatoes if you don’t want such big chunks in your meat sauce)

2 cans (6 oz) tomato paste (I used tomato sauce since I realized I was out of tomato paste at the exact moment when I needed to add it to the skillet)

4 tbsp dried parsely

2 tbsp dried basil

2 tsp salt

3 cups lowfat cottage cheese

2 whole beaten eggs

1/2 cup grated Parmesan cheese

1 lb sliced mozzarella cheese

1 package (10 oz) lasagna noodles (I used whole wheat lasagna, but you can use whatever you want.  Unfortunately I didn’t have any 5 net carb Dreamfields lasagna)

Preheat oven to 350°.  Add beef and sausage to a large skillet and cook over medium-high heat.

Add garlic to the meat.  I grated my garlic over a microplane, because I think it blends more evenly, and the flavor can saturate the meat more so than if I just chopped it very finely.

Brown the meat and stir to thoroughly combine.

Drain most of that lovely fat.  Can’t you just feel it clogging your arteries just by looking at it?

Add tomatoes, tomato paste (or sauce in my case), basil, 1 tsp of salt, and 2 tbsp of the parsley.

Stir until thoroughly combined, and let simmer for about 20-30 minutes.  I chopped the tomatoes up with my wooden spoon as I stirred.

In a medium bowl add the cottage cheese….

…egg…

…Parmesan cheese…

…and the rest of the salt and parsley.

Stir until thoroughly combined and set aside.

Meanwhile, drop some lasagna noodles into a large pot of boiling water and cook to “al dente” (still has a bite to it).

Now it’s time to assemble the lasagna.  Start by laying the lasagna noodles in a baking dish.  Overlap the noodles as you go.

Spoon half of the cottage cheese mixture over the noodles.

Lay a layer of cheese on top of the cottage cheese.

Spread half of the meat sauce on top of the cheese.  Then repeat the process all over again, ending with a meat layer on the top.

Liberally sprinkle some Parmesan cheese on top of the meat.  And if you’re like me….throw a handful of cheese in your mouth.  Yum!

Pop it in the oven for 20-30 minutes, or until it’s all bubbly on the top.

After struggling to keep the square of lasagna you just cut on your spatula and not all over the counter, place it on a plate and eat!  Hope you enjoy it as much as I did!