Chicken Tamale Casserole

Oh my goodness!!!! I can't believe it has been so LONG since our last recipe. Let's just say "Life happens":). This recipe has been one that I have been DYING to post since forever ago. I LOVE it because I am able to use up any leftover chicken that I have cooked up already. It's DEFINITELY a nice change up from the usual chicken casseroles. The cornbread bottom adds a nice SWEETNESS to the casserole.... which I LOVE!

Ingredients:

1 C shredded Mexican cheese, divided (or I just use cheddar when I don't have it on hand)

1/3 C milk

1 box corn bread muffin mix

1 egg

1 can chopped green chile's, drained

1 t cumin

1 can/jar red enchilada sauce

1/8 t red pepper

2 C cooked chicken breast, shredded

sour cream, tomatoes and avocados

Directions:

1. Combine 1/4 C cheese, milk, muffin mix, egg, green chile's, and cumin in a large bowl; stirring just until moist.

2. Pour into a greased 9x13 pan.

4. Bake at 400 degrees for 15 minutes or until set.

5. Pierce entire surface liberally with fork; pour enchilada sauce over top.

6. Top with chicken, sprinkle with remaining 3/4 C cheese and bake for 15 minutes or until cheese is melted and the cornbread mixture is set.

7. Remove from oven and let stand 5 minutes.

8. Cut into squares and top each serving with sour cream, tomatoes and avocados.

Chicken-Broccoli-Stuffing Bake

About a year ago, I went to visit my sister Stephanie and her family. She was preparing this dish for a neighbor of hers who just had a baby! I had to get the recipe from her right then! It looked and smelled incredible! Since that time, I have made it for our family numerous times and I love how easy it is to prepare in advance. Perfect comfort meal!!! Enjoy!

Ingredients:

2-4 chicken breasts, cooked and shredded

1 bag (10 oz) of frozen broccoli florets, steamed and drained

1 can Cream of Chicken Soup

1/2 cup milk

1/4 cup mayonnaise

1 cup shredded cheddar cheese

1 tsp lemon juice

salt and pepper, to taste

1 box of chicken flavored stuffing

Directions:

Preheat oven to 350

Lightly grease the bottom of a 9 by 13 dish

In the bottom of dish, arrange the chicken and broccoli

In a saucepan over the stove, WARM (make sure not to burn) soup, milk, and mayo until mixed

Add cheese, lemon juice, salt and pepper and stir until cheese is melted

Pour over the chicken and broccoli and set aside

Prepare the stuffing according to directions and sprinkle over all

COVER dish with foil tightly and bake for 45 minutes

Remove the foil and bake additional 10-15 minutes

Christie's Chicken Curry Casserole

I am posting this recipe for my sister Christie.  This is one of her FAVORITE casseroles and is super QUICK to make.  Now, if you are a curry lover, use the whole amount the recipe calls for.  But if you are like me and only like it sparingly, cut the amount in half or even one fourths of what is recommended.  Pair this up with Mama Taylor's Homemade Rolls and the Yummy Salad, and you have a total COMFORT meal!  

Ingredients:

1 C steamed/blanched broccoli, chopped

1 chicken breast, cooked and cubed (small)

1 1/2 C cooked rice

1/2 C mayo

1 T lemon juice

1 can cream of chicken soup

2 t curry powder

2 C shredded cheddar cheese, divided

Directions:

Preheat oven to 375 degrees.

Mix all ingredients, reserving 1 C cheese on the side, in a large bowl.

Pour into a lightly greased pie dish.

Top with the reserved 1 C cheese.

Bake for 30 minutes.

Let stand 5-10 minutes before serving.

Serve in pie wedges.

Layered Chicken and Black Bean Enchiladas

I received this recipe from an Enrichment class about 2 years ago and it has become one of our FAVORITES ever since!  This is so EASY and only takes a few minutes to whip up once you have all of the ingredients.  It is VERY versatile and you can totally add or substitute ingredients to your liking.  I like adding extra enchilada sauce, 1 can of corn (drained) and often substitute 1 can of diced tomatoes w/green chile's (drained) if I don't have green chile's on hand.  You can even leave out the chicken (if you forgot to cook it, just don't have any on hand or don't prefer meat) and make it vegetarian style by adding one can of corn. 

Ingredients:

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can corn, drained (optional) 

1 (4 oz) can diced green chile's 

2 C chicken, cooked and cubed

1 (10 oz) can enchilada sauce (I ALWAYS add more though)

8 corn tortillas (I often use 12 and put an extra layer on top)

1 (8 oz) container sour cream

1 1/2 C Mexican cheese blend, shredded (or whatever you have on hand)

Directions:

Preheat oven to 375 degrees.

Lightly grease pan (11x7) with cooking spray.

In medium size bowl, combine black beans, corn, chicken and diced green chile's; set aside.

Place small amount of enchilada sauce in bottom of pan, just enough to coat.

Layer first 4 tortillas.

Add 1/2 of chicken mixture, 1/2 C cheese, 1/2 of the enchilada sauce and dollop, randomly, 1/2 of the sour cream.

Repeat the layers using the rest of the ingredients.

Cover and bake for 40 minutes.  

Sprinkle with remaining 1/2 C cheese and bake, uncovered, for an additional 10-15 minutes. 

In a medium size bowl

     

Chicken and Wild Rice Casserole

This is one of my favorite COMFORT dishes that my mother makes! It tastes DELICIOUS and is EXTREMELY EASY. It also makes for a great meal to take to someone in need. Just serve it with a pan of warm HERBED OATMEAL PARMESAN BREAD and some LEMON CHEESECAKE BARS and you have one HEARTY comfort meal!

Ingredients:

Cooked and shredded chicken, about 2 breasts

1 box of PREPARED Wild Rice (Uncle Ben's Original Recipe)

1 can of GOLDEN MUSHROOM soup (NOT "cream of mushroom")

Couple splashes of water

Chopped onion, about 1/4 cup

French-style green beans

Sharp Cheddar Cheese

Directions:

In an large bowl, combine the chicken, wild rice, and soup.

Add the water till the mixture is creamy, but not watery.

Stir in the onions and green beans and top with some cheese.

Bake at 375 for 20-30 minutes till nice and bubbly.

Crockpot Chicken and Stuffing Casserole

I made this for dinner last night and it was SO GOOD and EASY! The chicken was so tender! My kids ate seconds and I think that my hubby and I each ate like thirds or fourths! :) I served it alongside a fresh green salad and Mama Taylors Homemade Rolls! Hope you enjoy!
*the original recipe was found HERE

Please excuse my blurry picture.I don't know what's up with my camera :)

Ingredients:

1/2 cup flour
1/2 tsp salt
1 tsp pepper
1 tsp garlic salt
3-6 chicken breasts
1/4 cup butter
2 cans cream of mushroom soup
1 box of Stuffing, chicken flavor

Directions:

Combine the flour, salt, pepper in a large bag
Add the chicken
Melt butter in pan on medium heat and brown the chicken on both sides
Place the chicken in crockpot (make sure you spray the crockpot beforehand to prevent sticking) Pour the soup over chicken
Prepare stuffing according to directions, BUT DECREASE THE LIQUID BY HALF
Sprinkle the prepared stuffing ontop of soup and chicken
Cook on HIGH for 2-3 hours