Chicken cordon blu casserole

New photo 7/31/2024

served with a side salad.

A few added adjustments as noted..**

You can half this recipe if you are making this for two servings and use an 8” x 8” baking dish.

 In my recipe I used a 9” x 13” baking dish.  Basically guessed at amounts to our liking.

It’s a winner! Hubby had seconds!

Note:  white cheddar cheese made this casserole a WINNER!!!

 8 oz cooked chicken cubed

8 ounces deli ham, cubed

8 oz. UnCooked wide egg noodles) cooked au’dente) and drained **

8 ounces Swiss cheese, cubed(I used white cheddar) and only used 4 oz.)**

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup)( I used regular cream of chicken soup)**

• 1/2 cup 2% milk (I used whole milk)**

• 1/2 cup light sour cream) I used regular sour cream)**

  Topping:

• 2 tablespoons butter

• 1/3 cup seasoned bread crumbs( I used regular panko breadcrumbs)

• 1/4 cup grated Parmesan cheese

Preheat oven to 350°.  Light grease 9x13 in. Baking dish.

Place cooked noodles in greased baking dish. Top noodles with cooked chicken and ham . (Note I used rotisserie chicken and deli Tavern  ham).**

Mix together condensed soup, milk, cheese and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish.

Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in hot butter until crumbs are well coated, 2 to 3 minutes. Sprinkle over casserole.** I did in microwave

Instead of stove. Easier imo.

Bake 350° for approximately 30 minutes. Allow to set for 5 minutes and serve with your favorite side dish or salad.

**if you want casserole to look a little browner on top. Broil for 2 or 3 minutes on high watching carefully to not burn.

Adapted to our liking from allrecipes

Chicken stuffed Rigatoni

This recipe fills approximately 20 jumbo rigatoni.

3/4 lb ground chicken cooked

Salt and pepper

1/4 cup cooked spinach

1/4 cup seasoned Breadcrumb's

1/4 cup Grated pecorino Romano

1qt. Jar sauce for convenience or homemade sauce 

Sauté chicken until lightly browned in olive oil ,salt and pepper.  Add cooked spinach,bread crumbs and cheese until blended. Allow to cool completely.  Place all in food processor until

Slightly crumbly.  If too dry add a teaspoon of water.

Bring a large pot of salted water to a boil. Add large rigatoni and cook approximately 10 to 12 minutes until

A dente’.  Do not overcook.  Drain rigatoni and rinse slightly with cool water not to have rigatoni stick together.

Layer some red sauce in a 13” x 9” baking pan or a pan of similar size. Place filled rigatoni in pan and top with more sauce , grated cheese and grated mozzarella.

Bake covered  350° for appt 30 minutes. Remove cover .  Check to see if mozzarella is melted and serve.  If mozzarella isn’t melted bake uncovered another 5 minutes.

Add a healthy salad to make it a meal,

Enjoy!

Brioche French toast casserole my way

We had our grandson and his fiancé for brunch today and last night I decided to make my  French toast casserole recipe after viewing several online.

This came together very easy .  I bought my Brioche bread at Aldi as well as all Ingredients.

I had the strawberries, bacon and sausage so an easy meal with absolutely no stress allowing us to have a wonderful visit.

Absolutely delicious!!!

INGREDIENTS

• 1-14-16 oz. loaf brioche bread cut in slices then cubes.
• 2 ½ cup Whole milk
• 6 eggs
• 1-8oz. Softened cream cheese
• 4 Tablespoons confectionery sugar
• 2/3 cup maple syrup
• 1 tbsp. vanilla
• 1 tsp. Cinnamon

INSTRUCTIONS:

Place cream cheese ,confectionery  sugar and vanilla in a bowl and mix with a hand mixer. Set aside.

1. Slice brioche bread into 1” slices and then cut those into 1” cubes.
2. Spray a 9x13 baking dish with cooking spray and coat it well.
3. Layer bread into a greased baking dish.
4. On top of bread place heaping teaspoons of cream cheese mixture in several places.
5. In a medium bowl whisk together milk, eggs, maple syrup , and vanilla and pour evenly over the bread.
6. Sprinkle with cinnamon 
7. Cover tightly and allow this to sit in the refrigerator for at least 2 hours and if possible, overnight.

1. When ready to bake, preheat oven to 350 degrees and bake uncovered for 40-45 minutes, or until a toothpick comes out clean.
2. Remove from the oven and let it sit for 5-10 minutes before serving.

Serve with fresh fruit, bacon or breakfast sausage or both.

Cheese tortellini with chicken and broccoli in a red and white sauce

Our Sunday meal today!

Playing with food I had in my freezer.

I’m love using what I have in my freezer to make an easy casserole type meal.

1 quart red sauce

1- 16 to 20oz. Refrigerated cheese tortellini 

1/2 package frozen broccoli florets cooked 

11/2 to 2 cups rotisserie chicken shredded or sliced 

1 cup ***Béchamel sauce

Shredded mozzarella or Italian grated for garnish 

Recipe link below for

Bechamel sauce

https://iliketobakeandcook.blogspot.com/2023/11/homemade-bechamel-sauce.html

Bring tortellini to a boil in slightly salted water. Drain saving some water and boil broccoli in same water for a few minutes. Drain.

In a 13” x 9” baking dish place a few spoons of red sauce (about 1/4 cup) or more depending on how much sauce you enjoy.

Place drained tortellini in casserole evenly. Layer chicken and broccoli and top with more sauce and drizzle with Bechamel and some grated cheese or some shredded mozzarella.

Bake 350° uncovered for approximately 30minutes or until cheese has melted.

Serve with a basic salad with Italian dressing 

Delicious !

Warm tuna salad

This is my take on my previous hot chicken salad using canned tuna fish.

I had offered to bring something to a cocktail and appetizer lunch and was asked to bring my hot chicken salad.  Since lent was this week I decided to make a version of my hot chicken salad.

Since I knew this would be easily made and easy to transport ( I used a disposable pan for convenience).

I will bring some Naan bread to serve with it.

2- 5.4 oz.  White albacore tuna packed in water and drained(flake tuna with a fork)

1/2 cup celery

1tsp. Dijon mustard

1/2 tsp. Lemon juice

1/2 cup mayonnaise 

1/2 tsp. Onion powder 

1/2 cup shredded cheddar cheese

1/2 to 3/4 cup crushed cornflakes 

2 T melted butter 

Place top 6 ingredients in a medium bowl.  Mix all until blended.

Place in a lightly greased 8x8” baking dish .

Sprinkle cheese first then crushed cornflakes 

Drizzle butter over cornflakes.

Bake  350° COVERED 15 to 20 minutes and then remove cover and bake an addition 5 to 7 minutes uncovered.

Enjoy!

Chicken Enchiladas

What a day!  I wanted to make something creamy today so I checked my archives and remembered how delicious this was.  Yummy!  

You’re gonna like it!

8 Flour Tortillas ( I used Azteca) or if you prefer use corn Tortillas 
2 tablespoons butter or margarine
1/2 cup green onions chopped
1 clove minced garlic
1/2 sliced black olives
1- 4oz. drained diced green chillies
1/2 cup sour cream
1 10 3/4 oz. cream of chicken soup
1 1/2 cups chicken (use canned chicken if desired)
1 cup shredded cheddar cheese
1/4 cup milk
Heat oven to 350 degrees..In medium saucepan melt butter, saute onion and garlic in butter until tender..Stir in 1/2 of the sliced olives(reserve the other for top),
green chillies, sour cream and soup; mix well..Set aside 3/4 cup of the soup mixture..To remaining sauce in pan, stir in chicken and 1/2 cup cheese..
Warm tortillas as directed on package. Fill tortillas with chicken mixture; roll up..Place seam side down in ungreased baking dish..In a small bowl, combine reserved 3/4 cup soup mixture and milk; spoon over tortillas..Bake for approx. 30 minutes until bubbly..Serve, sprinkle with remaining cheese and black olives..Enjoy!!!!You can make them in a 13x9 inch pan or as I have done this recipe many times I switch baking dishes for fun. I change my pans depending on who I'm having to dinner or if it's the two of  us :).

Chicken broccoli cheese bake

I saw a similar recipe on a Pillsbury website but I didn’t have the items that their recipe called for so I made it my way.

It was very good and easy.

1 large boneless chicken breast cut in small pieces

2 cups whole milk

4 oz. mild cheddar cheese shredded 

2T butter

2T flour

1cup cooked broccoli 

4 large refrigerated biscuits cut into cubes

Sauté chicken in a small amount of oil (set aside)

I’m a medium size pot melt butter, add flour stirring constantly.  Whisk milk into butter flour mix over medium low heat. Add shredded cheddar cheese and continue to whisk until mixture starts to thicken. Add cooked chicken and broccoli.

Spray a medium size casserole with cooking spray..  Place cut biscuits in dish laying on bottom of dish.

Slowly pour chicken cheese broccoli carefully over biscuits.

Bake 350 degrees 20 to 30 minutes.

Enjoy!