Swiss Chicken Casserole(from Kay)
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6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted
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Lightly grease crockpot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix.
Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Thursday, September 13, 2007
Friday, June 1, 2007
Corn Bread Chicken Bake
Corn Bread Chicken Bake (from Quick Cooking)
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1 1/4 pounds boneless, skinless chicken breast
6 cups cubed corn bread
8 bread slices, cubed
1 medium onion, chopped
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chicken broth
2 tablespoons butter or margarine, melted
1 1/2 to 2 teaspoons rubbed sage
1 teaspoon salt
1/2 to 1 teaspoon pepper
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Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear. Drain and cut into cubes. In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13in by 9 in x 2 in baking dish. Bake, uncovered at 350 degrees for 45 minutes or until heated through.
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1 1/4 pounds boneless, skinless chicken breast
6 cups cubed corn bread
8 bread slices, cubed
1 medium onion, chopped
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chicken broth
2 tablespoons butter or margarine, melted
1 1/2 to 2 teaspoons rubbed sage
1 teaspoon salt
1/2 to 1 teaspoon pepper
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Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear. Drain and cut into cubes. In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13in by 9 in x 2 in baking dish. Bake, uncovered at 350 degrees for 45 minutes or until heated through.
Pasta Crab Casserole
Pasta Crab Casserole (from Quick Cooking)
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8 ounces uncooked spiral pasta
2 large onions, chopped
1/2 pound fresh mushrooms sliced
1/2 cup chopped green pepper
2 garlic cloves minced
1/2 cup butter or margarine
2 packages (8 ounces each) imitation crab meat, chopped
1/2 cup sour cream
2 teaspoons salt
1 1/2 teaspoons dried basil
1 1/2 cups (6 ounces) shredded cheddar cheese
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Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms, green pepper, and garlic in butter until crisp-tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, and basil.
Transfer to two greased 8 inch square baking dishes. Sprinkle with the cheese. Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350 degrees for 20 minutes. Uncover and bake for 5 minutes longer.
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To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 55-60 minutes or until heated through.
Serve with a salad and garlic bread.
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8 ounces uncooked spiral pasta
2 large onions, chopped
1/2 pound fresh mushrooms sliced
1/2 cup chopped green pepper
2 garlic cloves minced
1/2 cup butter or margarine
2 packages (8 ounces each) imitation crab meat, chopped
1/2 cup sour cream
2 teaspoons salt
1 1/2 teaspoons dried basil
1 1/2 cups (6 ounces) shredded cheddar cheese
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Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms, green pepper, and garlic in butter until crisp-tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, and basil.
Transfer to two greased 8 inch square baking dishes. Sprinkle with the cheese. Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350 degrees for 20 minutes. Uncover and bake for 5 minutes longer.
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To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 55-60 minutes or until heated through.
Serve with a salad and garlic bread.
Sunday, May 27, 2007
Pizza Pasta Casserole
Pizza Pasta Casserole
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2 pounds ground beef
1 large onion, chopped
2 jars (28 ounces each) spaghetti sauce
1 package (16 ounces) spiral pasta, cooked and drained
4 cups (16 ounces) shredded mozzerella cheese
8 ounces sliced pepperoni
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In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13 in x 9 in x 2 in baking dish. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to three months. Bake the second casserole, at 350 degrees for 25-30 minutes or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350 degrees for 35-40 minutes or until heated through.
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2 pounds ground beef
1 large onion, chopped
2 jars (28 ounces each) spaghetti sauce
1 package (16 ounces) spiral pasta, cooked and drained
4 cups (16 ounces) shredded mozzerella cheese
8 ounces sliced pepperoni
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In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13 in x 9 in x 2 in baking dish. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to three months. Bake the second casserole, at 350 degrees for 25-30 minutes or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350 degrees for 35-40 minutes or until heated through.
Cordon Bleu Casserole
Cordon Bleu Casserole
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4 cups cubed cooked turkey
3 cups cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped onion
1/4 cup butter
1/3 cup all purpose flour
2 cups half and half creme
1 teaspoon dill weed
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg
Topping:
1 cup dry bread crumbs
2 tablespoons butter, melted
1/4 teaspoon dill weed
1/4 cup shredded cheddar cheese
1/4 cup walnuts
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In a large bowl, combine turkey, ham, and cheddar cheese; set aside. In a saucepan,saute onion in butter until tender. Add flour; stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil; boil 1 minute or until thick. Add dill weed and nutmeg; mix well. Remove from the heat and pour over meat mixture. Spoon greased 13 in x 9 in x 2 in baking dish. Toss bread crumbs, butter and dill weed; stir in cheese and walnuts. Sprinkle over the casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through.
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4 cups cubed cooked turkey
3 cups cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped onion
1/4 cup butter
1/3 cup all purpose flour
2 cups half and half creme
1 teaspoon dill weed
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg
Topping:
1 cup dry bread crumbs
2 tablespoons butter, melted
1/4 teaspoon dill weed
1/4 cup shredded cheddar cheese
1/4 cup walnuts
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In a large bowl, combine turkey, ham, and cheddar cheese; set aside. In a saucepan,saute onion in butter until tender. Add flour; stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil; boil 1 minute or until thick. Add dill weed and nutmeg; mix well. Remove from the heat and pour over meat mixture. Spoon greased 13 in x 9 in x 2 in baking dish. Toss bread crumbs, butter and dill weed; stir in cheese and walnuts. Sprinkle over the casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through.
Chicken Wellington Casserole
CHICKEN WELLINGTON CASSEROLE
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2 skinless, boneless chicken breast halves
2 teaspoons butter or margarine
1 (3 ounce) package cream cheese, softened
1/2 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1/8-teaspoon salt
Dash pepper
1 (8 ounce) package refrigerated crescent rolls
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In a skillet, cook chicken in butter 3-4 minutes on each side. Place chicken in a greased 8-inch square-baking dish. In a bowl, combine cream cheese, mushrooms, onion, salt and pepper. Spoon over chicken. Unroll dough into two long rectangle; seal seams and perforations. If necessary, trim dough to fit top of dish and patch together by overlapping edges. Pinch edges to seal. Place over filling. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.
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2 skinless, boneless chicken breast halves
2 teaspoons butter or margarine
1 (3 ounce) package cream cheese, softened
1/2 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1/8-teaspoon salt
Dash pepper
1 (8 ounce) package refrigerated crescent rolls
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In a skillet, cook chicken in butter 3-4 minutes on each side. Place chicken in a greased 8-inch square-baking dish. In a bowl, combine cream cheese, mushrooms, onion, salt and pepper. Spoon over chicken. Unroll dough into two long rectangle; seal seams and perforations. If necessary, trim dough to fit top of dish and patch together by overlapping edges. Pinch edges to seal. Place over filling. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.
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