Chicken Parmigiana casserole

Stopped at Olive Garden to pick up a salad after doing errands. I didn’t have time to put one together before church.

Recipe:

• 2 cups rotini pasta cooked a’dente

• 12 ounces cooked rotisserie chicken, cubed

• 1 cup shredded mozzarella cheese

• 2 cups marinara sauce

• ½ cup seasoned bread crumbs

  1/4 cup Pecorino Romano 

Preheat over to 350°

Use a medium to large casserole dish.

Note: Drain rotini and add a little of olive oil to keep it from sticking.

Stir together cooked rotini, chicken, and 1/2 mozzarella cheese in a large casserole dish.

Pour marinara sauce over mixture. Stir. Top with the remainder of mozzarella and seasoned bread crumbs and a little of pecorino Romano cheese..

Cover with foil. Bake approximately 35 minutes or until

Cheese has melted.

Enjoy!

We enjoyed a salad too!

Cheeseburger casserole

This was a delicious casserole.  I do it my way again but might use sharp cheese instead of mild but it really was fabulous my way.  I couldn’t stop eating it. lol

***New recipe that I cut in half. I eliminated the Italian seasoning because I didn’t think a cheeseburger would be seasoned with that ingredient.  

I used one 15 oz. Petite tomatoes plus added enough water from drained tomatoes to equal 2 cups.  1 onion sliced, 1 garlic minced, 1 small yellow pepper and used 1/2 tsp.Of salt and one (1)cup

Of elbow macaroni .I didn’t see salt in recipe so do as you please.

I halved the rest of the seasonings.  I only had mild cheddar and I was generous layering the casserole with it. Enjoy!

Aso NOTE: adjust cooking time.  Once I covered the casserole and baked for 30 minutes the pasta was cooked so I didn’t have to bake it any longer.

Here is the recipe as it was posted.

• cooking spray

• ½ pound ground beef

• 2 medium onions, chopped

• 1 (28 ounce) can diced tomatoes with herbs, undrained

• ½ cup water, or as needed (Optional)

• 2 cups elbow macaroni

• 1 cup frozen corn

• 1 green bell pepper, chopped

• 2 tablespoons minced garlic

• 1 tablespoon soy sauce

• 1 tablespoon chili powder

  1/2 tsp. Salt

  Lots of pepper 

• 1 teaspoon Italian seasoning (I eliminated)

• ground black pepper to taste

• 2 cups shredded Mexican cheese blend

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 2-quart baking dish with cooking spray.

1. Heat a large saucepan over medium-high heat. Cook and stir beef and onions in the hot pan until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain off fat.

2. Drain liquid from canned tomatoes into a 4-cup liquid measure; add water if needed, to make 2 1/2 cups liquid. Add juice, tomatoes, macaroni, corn, bell pepper, garlic, soy sauce, chili powder, Italian seasoning, and pepper to the beef mixture; bring to a boil.

3. Pour 1/2 of the beef mixture into the prepared baking dish and sprinkle 1 cup cheese over top. Repeat beef and cheese layers once more. Cover the dish and place it onto a cookie sheet.

4. Bake in the preheated oven for 30 minutes. Uncover and bake until pasta is tender yet firm to the bite, about 15 minutes.

5. Remove from the oven and let sit for 10 minutes before serving.

All recipes 

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!