Creamy Jalapeno Popper Chicken

4-6 chicken breasts
1 can cream of chicken soup
4 oz cream cheese
1/2 cup sour cream
1/2 cup plain greek yogurt (or just do 1 cup sour cream)
1/2 cup real bacon bits
4-5 jalapenos, par-boiled (optional), and minced
1 handful cheddar cheese
1/2 lg onion, chopped
3 cloves garlic, minced
3/4 filled soup can of water

In a 9x13 casserole dish, place chicken breasts. In a mixing bowl, combine remaining ingredients and spoon over chicken breasts. Cover with tinfoil and bake at 350 for 1 hr 15 minutes. Enjoy! I served this with cheesy zucchini rice on the side and a salad.

Creamy Chicken and Bacon Casserole

4 chicken breasts, chopped and cooked

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 cup Cottage Cheese (could also use sour cream, greek yogurt or omit all together)

1/2 soup can of water

1 red pepper, chopped

1 onion, chopped

4 cloves garlic, minced

3 big handfuls of fresh baby spinach (I get the big bag at Costco)

3/4 cup real bacon bits (I get the big bag at Costco)

1/2 cup Kraft parmesan cheese

1 big handful of shredded mozzarella cheese

1 13.25 oz box rotini wheat pasta or pasta of your choice

I like to cook my chicken breasts in a little bit of water and chicken broth in the crock pot throughout the day so I don't have to worry about cooking it when I get home. Otherwise, you can cook it with the onion, red pepper and garlic.

In a pan, saute onion, red pepper, and garlic until tender (about 10-15 minutes). In a sauce pan, cook pasta til al dente with a tiny bit of extra virgin olive oil (about 8 minutes). Drain. In a big mixing bowl, add soups, water and cottage cheese. Add bacon bits. Stir. Add in spinach and mix. Add in parmesan and mozzarella. Stir. Add in cooked vegetables and cooked chicken. Add the pasta and mix all together. In a 9x13 casserole dish, pour mixture in. (it will be very full) This isn't the prettiest looking casserole, but it smells good and you'll feel good knowing it has lots of good veggies in it. Cover with tin foil and cook at 350 for 40-45 minutes. Enjoy!

Chicken Supreme Casserole

4-6 chicken breasts

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

2 lg (7 oz) cans of mushrooms with juice

8 oz pkg cream cheese

1 envelope Lipton Onion Soup mix

1 soup can water

1 medium onion cut into strips

4 cloves garlic, minced

A bunch of baby carrots (optional)

In mixing bowl, combine soups, mushrooms with juice, cream cheese, onion soup, garlic, water, and onions. Pour into 4 quart casserole dish and place in chicken breasts. Spoon soup mixture onto chicken breasts just to cover them up so they don't dry out while cooking. I added in a bunch of baby carrots so I wouldn't have to cook a vegetable separately. Cover with foil and cook at 350 for 2 hours or 335 for 2 1/2 - 3 hours. (yes, 335) Serve with baked potatoes, rice or quinoa.

**I wanted a baked potato for me but the rest of my family had rice. I just placed the potato in the oven next to the casserole dish and it cooked right along with it. :)

Chicken and broccoli casserole

Ingredients:
2 cups cooked rice
3 cups broccoli ( I left mine raw and it was perfect)
6 cups boneless, skinless cheicken breasts
1 can, 10 oz. condensed cream of chicken soup
3 cups shredded cheddar
1 cup sour cream
1/2 cup mayonnaise
1 tsp lemon juice
1/2 tsp kosher salt
1/4 tsp ground pepper

Method:
Heat oven to 350 degrees
Lighly coat a 9x13 baking dish with cooking spray
spread the rice evenly in the bottom of the dish
Add the Broccoli on top of the rice, spread evenly
Add cubed chicken next
In a large bowl mix the soup, 2/3 of the cheese, sour cream, mayonnaise, juice, salt and pepper. I also added 3/4 soup can of water to thin it out enough to pour
Pour the mixture on evely, spreading to the edge, top with the remaining cheese and bake for 40 minutes util golden and bubbly. Let rest at least 5 minutes then serve.

I added diced water chestnuts for crunch, but my husband did not like that...thought it added to much of an asian twist. However, we did add some crushed potatoe chips on the top for some crunch and that worked well. (Add these just before serving)

Bake once eat twice Lasagna

Ingredients

• 1 package (16 ounces) lasagna noodles
• 3 pounds ground beef
• 3 jars (26 ounces each) spaghetti sauce
• 2 eggs, lightly beaten
• 1-1/2 pounds ricotta cheese
• 6 cups (24 ounces) shredded part-skim mozzarella cheese, divided
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup grated Parmesan cheese

Directions

• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in spaghetti sauce. In a large bowl, combine the eggs, ricotta cheese, 4-1/2 cups mozzarella cheese, parsley, salt and pepper.
• Drain noodles. Spread 1 cup meat sauce in each of two greased 13-in. x 9-in. baking dishes. Layer each with three noodles, 1 cup ricotta mixture and 1-1/2 cups meat sauce. Repeat layers twice. Top with Parmesan cheese and remaining mozzarella cheese.
• Cover and freeze one lasagna for up to 3 months. Cover and bake remaining lasagna at 375° for 45 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
• To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 60-70 minutes or until heated through. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 2 lasagnas (12 servings each).

Nutrition Facts: 1 piece equals 365 calories, 17 g fat (8 g saturated fat), 78 mg cholesterol, 820 mg sodium, 25 g carbohydrate, 2 g fiber, 27 g protein.

Sissy's Pasta Bake

I tried a few bites of this at my sister's and I. CAN'T. WAIT. to cook this at home!! It was so stinkin good!!

1 cup chopped onion

1 cup chopped green pepper

1 Tbls butter

1 can (28 oz) tomatoes with liquid, cut up

1 can (4 oz) mushrooms, drained (or can use fresh mushrooms)

1 can (2 1/4 oz) sliced olives

2 tsp dried oregano

1 lb ground beef, browned and drained

12 oz pasta shells, cooked and drained

2 cups shredded cheddar cheese

2 cans cream of mushroom soup

1/2 cup water

1/4 grated parmesan cheese

In a large skillet, saute onion and green pepper in buttter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef and cook through. Place half the cooked pasta shells in a 9x13 casserole dish. Top with half of the skillet mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with parm. Bake uncovered at 350 degrees for 30-35 minutes

Creamy Chicken and Sweet Corn Casserole

2 cans Cream of Mushroom Soup

2 cups Mayonaise

1/2 cup Sour Cream

1 16 0z bag frozen sweet white corn

1 c. parmesan

2 lbs chicken breasts, chopped

1 cup shredded cheddar cheese

1 cup Pepperidge Farm Stuffing Mix

Preheat oven to 375 degrees. In a bowl, combine soup, mayo, sour cream, corn, parmesan, and cooked chicken. Pour mixture into 4 quart casserole dish. Sprinkle with cheddar cheese and stuffing mix and bake for 25 minutes.

Creamed Chicken Breasts

4-6 lg chicken breasts

1 square swiss cheese atop each breast

2 pieces ham for each chicken breast

1 80z block cream cheese, softened

2 cans Cream of Chicken soup

1 1/2 soup can milk

1 6 0z box Stove Top Stuffing Mix

In a medium bowl combine soup, milk and cream cheese. Pour into casserole dish. Take each chicken breast and put a piece of swiss cheese on top and then wrap with one to two pieces of ham. Place in casserole dish and spoon soup mixture on top of all of them. Sprinkle stuffing over the top. Cover with foil and bake at 350 degrees for 1 hour 15 minutes. If you want, you can pull the foil off the dish and bake uncovered for an additional 5-10 minutes at the end. Enjoy!

Chicken and Rice Casserole

5-6 chicken breasts, chopped

1 onion, chopped

2 cups broccoli chopped

2 cloves garlic, minced

4 celery stalks, chopped

1 lb mushrooms, sliced

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1/2 cup mayonaise

2 cups cooked Minute Rice, or Quinoa

In a skillet, add chicken, onion and garlic. Cook approx 5 min. Add in broccoli and celery, cook additional five minutes. Add in mushrooms and cook 3-5 minutes. In a bowl combine soups, mayonaise and cooked rice or quinoa. Stir in chicken mixture and pour into casserole dish. Cook at 350 degrees uncovered for 30 minutes.

Shepherd's Pie

1 lb ground beef

1 onion, chopped

2 cloves garlic, minced

4 stalks celery, chopped

4 large carrots, chopped

1 cup frozen petite peas

1 1/3 cup beef broth

2 tsp Worcestershire Sauce

2 Tbls flour

8 servings instant mashed potatoes

1/2 - 3/4 cup sour cream

In a skillet, brown your ground beef and add whatever seasonings you like to use. While browning, add in onion, garlic, carrots, celery and peas. Cook for approx 10 min stirring occasionally.

In a medium saucepan, cook instant mashed potatoes per directions on pkg. Once mixed together, add in sour cream and mix through.

In a measuring cup, add 2 tsp beef granules to 1 1/3 cup water and heat in microwave til almost boiling. Add in worcestershire sauce and sprinkle in 2 Tbls. flour and stir well so it's not chunky.

In a greased casserole dish, pour in ground beef mixture, followed by beef broth mixture. Spread mashed potatoes over the top and sprinkle with parsley (optional) Bake in 400 degree oven for 30 minutes. Enjoy! :D

Tuna Noodle Casserole ~ Who knew it would be such a hit?! :D

1 -2 cans tuna fish

1 can Cream of Mushroom Soup

1 can milk

8 oz pkg noodles (egg noodles, macaroni, whatever you have on hand)

2 cups frozen peas

2 handfulls shredded cheddar cheese

Italian Style Bread Crumbs

In a large mixing bowl, mix soup and milk. Add peas, tuna fish and cheddar. Pour into casserole dish and sprinkle bread crumbs over the top. Bake uncovered for 20 minutes at 375 degrees.

Bridgette's Chicken Supreme

In a ziploc bag, put 2 cups flour mixed with garlic powder, seasonings and shake up some chicken breasts to coat.

Sauce:

1 can cream of chicken soup

1 can cream of mushroom soup

1 lb fresh mushrooms

1 lg. onion sliced

1 1/2 cans water

In a casserole dish add everything and cover and bake at 325 for 4 hours.

Serve with mashed potatoes, noodles, rice or quinoa.

Baked Chicken with Stuffing

http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/baked-chicken-with-stuffing/

We loved this. I got this off of Tasty Kitchen. I have found so many wonderful recipes on their site. My whole menu this month consists almost entirely of Tasty Kitchen recipes.

4 Chicken Breasts

½ cups Italian Dressing

1 box Chicken Flavored Stove Top Stuffing, 6 Ounce Box

Marinate chicken breasts in Italian dressing. Refrigerate for 1 hour or more.

Preheat oven to 375.

Make Stove Top Stuffing according to box directions and set aside. Remove chicken from marinade, making sure to shake off any excess. Placechicken in a greased casserole dish. Discard the rest of the marinade. Spoon stuffing on top of the chicken. Cover with foil and bake for 45 minutes. If you’d like, after it’s finish, remove the foil and broil for a few minutes to crisp the stuffing.

Mexican Casserole

I got this idea from one of my favorite recipe blogs, Divas Dinners, and tweaked it a bit for our family. The kids loved this casserole. They said it tasted like the inside of a burrito.

4 cups of cooked rice (I used 2 prepackaged spanish rice packets and cooked according to directions)
4 large chicken breasts, diced and cooked
1 can black beans, drained and rinsed
1 can diced tomatoes
1 can corn, drained
1 tsp garlic powder
1 1/2 tsp chili powder
1 small can green chilis (optional)
1 small can chopped olives (optional)
2 Tbls fresh cilantro, chopped

If you don't use a prepackaged spanish rice mix then also add:
1 1/2 tsp ground cumin
1 tsp oregano

In a large bowl, combine all of your ingredients and mix well.

6-8 Tbls butter
6-7 Tbls flour
1 cup chicken broth
2 cups milk
1 tsp pepper
1 tsp salt for
2 cups cheddar cheese, shredded

In a medium saucepan melt butter. Add flour and mix well until well blended. Gradually stir in chicken broth and milk and add salt and pepper. Slowly bring to a boil over medium heat, stirring constantly so the milk doesn't burn to the bottom of the pan. Boil for a couple of minutes until thick and bubbly. Add to chicken and rice mixture and mix well. Stir in cheddar cheese until evenly distributed. Pour mixture into a sprayed 9x13 casserole dish and cook at 350 for 20-25 minutes or until hot and bubbly.

Creamy Potato and Ham Casserole

K who loves funeral potatoes? Better yet, who DOESN'T love funeral potatoes?! And how can you eat funeral potatoes without ham and a hot roll or biscuit? It's like the three were meant to be married in life. Seriously. I put a spin on this and my spin turned out to be a masterpiece so enjoy it!!

1 32 oz. bag shredded hash browns
2 cans cream of chicken soup
2 cups sour cream
3 cups grated cheddar cheese
1/2 onion, chopped
1 package sandwich ham, cut into squares (I use the sandwich ham slices from Costco)
4 large chicken breasts (optional)

In a skillet, cook your chopped chicken breasts with your chopped onion. Season with salt and pepper. I also seasoned mine with garlic powder and a dash of italian seasoning. (we love italian seasoning in our house)

While your chicken and onion are cooking get a large bowl and combine chicken soup, sour cream, and ham. Stir together. Stir in cheese and your cooked chicken/onion combo. After all those ingredients are mixed together real good, then stir in your hash browns. Spread into a 9x13 casserole dish. (if you have a larger casserole dish, you might need to use that instead cause this makes a lot and we don't want it overflowing in your oven now do we?!)

Bake at 350 UNCOVERED for 35-40 minutes or until the center is good and heated.

Serve with fresh hot biscuits or rolls. Broccoli goes excellent with this dish as well, on the side.

Chicken and Broccoli Casserole (Chicken Divan)

4 lg chicken breasts, chopped
1 10 oz pkg frozen broccoli
1 cup mayonaise
2 cans cream of mushroom soup
3-5 Tbls lemon juice (depending on how "lemony" you like)
Italian Style Bread Crumbs
1 - 1 1/2 cups shredded cheddar cheese

In a fry pan, cook chopped chicken. Season with salt, pepper, onion powder, garlic powder. (Whatever you like to season your chicken with basically) When chicken is cooked through, pour in package of frozen broccoli and cook for approx 10 minutes. Just enough so the broccoli isn't frozen anymore.

While that is cooking, in a mixing bowl, mix together soup, mayonaise and lemon juice. Add cooked chicken and broccoli and mix all together. Pour into a 9 x 13 casserole dish. Sprinkle Italian Style bread crumbs over the top, just enough to cover. Sprinkle with cheese. Bake at 350 degrees UNCOVERED for 40 minutes. Enjoy!

Tater Tot Casserole

My kids LOVED this and actually asked how many nights we would be able to have it for leftovers. Gotta love that!!

1 lg. pkg tater tots, thawed
1 lb. ground beef, cooked
2 1/2 c. frozen corn kernels
2 cans cream of mushroom soup
1 1/2 soup cans milk
2 c. shredded cheddar cheese

Cover bottom of 9x13 inch casserole dish with tater tots. In a bowl, mix together cooked ground beef, corn, soup and milk. Pour over tater tots and cover evenly. Cook, uncovered, at 350 for 30-40 minutes. The last five minutes of cooking, sprinkle cheddar cheese over the top and cook until melted.

Ground Beef Casserole

I often 1 1/2 or double this recipe because everyone loves it so much for leftovers. If you do 1 1/2 or double it, you will need to use a larger casserole dish. We love this served with green peas.

1 lb ground beef
1 c uncooked minute rice
2 medium onions, chopped (optional)**
2 c celery, chopped
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 c water

Brown meat with onions. **If you don't use the onion, then you can add onion powder as an alternative if you wish.** Mix all ingredients together and pour into 9x13 casserole baking dish. Bake at 350 uncovered for 2 hours.