King Ranch Chicken Casserole

I was first introduced to King Ranch Casserole many years ago.  I still love it.  King Ranch Casserole is rich and creamy chicken tortilla casserole that is simply yummy.   It is easy and quick to make.  In fact, I sometimes make mine a day ahead.  The  next day, I take it out of the fridge and let it sit at room temperature for about 1 hour.  Then I proceed baking it.  

This casserole is great for potlucks or for a weeknight dinner.  

King Ranch Chicken Casserole

From Southern Living

Ingredients

1 chopped green bell pepper

1 chopped onion

2 tablespoons vegetable oil

2 cups chopped cooked chicken

1 can cream of chicken soup

1 can cream of mushroom soup

1 can diced tomato and green chiles

1 teaspoon chili powder

1/4 teaspoon salt

2 pinches garlic powder

2 pinches pepper

12 corn tortillas, torn into 1-inch pieces

2 cups grated cheddar cheese or Mexican Cheese

Directions 

 Step 1

In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

 Step 2

Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes.

Serves 6-8

Baked Pasta with Chicken and Creamy Ranch Sauce

This is a perfect dish to make when you need something quick, easy, and delicious for dinner.  I have had a lot of pasta bakes, but this pasta bake has the flavor kicked up a notch.  Not only is it  rich and creamy; it has a wonderful ranch flavor to it that takes it to a whole new level.  The bacon also adds some delicious flavor.

Baked Pasta with Chicken and Creamy Ranch Sauce
From Southern Living

Ingredients:
8 ounces uncooked mini penne pasta
4 bacon slices, chopped
1 tablespoon minced garlic (about 3 garlic cloves)
3/4 cup heavy whipping cream
1 (8-oz.) pkg. cream cheese, cubed and softened
2 ounces Parmesan cheese, grated (about 1/2 cup)
2 tablespoons ranch dressing and seasoning mix (from 1 [1-oz.] pkg.)
1/4 teaspoon black pepper
3 cups shredded, cooked chicken (from 1 rotisserie chicken)
8 ounces low-moisture part skim mozzarella cheese, shredded (about 2 cups) divided
Cooking spray
2 tablespoons chopped fresh flat-leaf parsley

 Directions:
 Step 1
Preheat oven to 375°F. Cook penne according to package directions; drain, reserving 1 cup cooking water. Place pasta in a large bowl, and set aside.

 Step 2
Heat a large skillet over medium. Add bacon, and cook, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Reserve drippings in skillet.

 Step 3
Add garlic to hot drippings in skillet over medium, and cook, stirring constantly, until fragrant, about 1 minute. Whisk in whipping cream and cream cheese; cook, whisking often, until cream cheese is melted and mixture is smooth, about 2 minutes. Remove from heat, and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 cup cooking water. Pour over pasta. Fold in chicken and 1 cup of the mozzarella cheese. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with bacon and remaining 1 cup cheese.

 Step 4
Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle with parsley, and serve hot.

Funeral Potatoes

Funeral Potatoes are creamy, cheesy, and delicious.  They are so easy to make and you will receive lots of compliments on this dish.  I was reading an article on how Funeral Potatoes got their name and this is what I found. "While noted as a classic Southern and Midwestern folk dish, they are closely with the culture of the Church of Jesus Christ of Latter-day Saints, or the Mormon Church.

The name comes from the Mormon practice of serving the dish at receptions after funerals, especially those planned by a woman’s group called the Relief Society. The dish may also be served at other, livelier occasions, shall we say, such as holidays and family gatherings."

Here is a recipe I found for this wonderful dish on Simply Recipes Website.

Funeral Potatoes
From Simply Recipes 
INGREDIENTS
1 1/2 pounds Russet potatoes (about 3 large or 4 small potatoes)
8 tablespoons of butter, divided
1/2 large onion, finely chopped (about a cup)
1/3 red bell pepper, finely chopped (about a 1/2 cup)
2 cups homemade cream of chicken soup (store-bought will also work)
2 cups shredded mild cheddar cheese
1 cup sour cream
1 1/4 teaspoon salt, divided
1 teaspoon fresh ground black pepper
1 1/2  cups panko bread crumbs


METHOD
1 Preheat the oven to 350°F. Butter an 8x8 baking dish.
2 Parboil the potatoes: Scrub the potatoes clean, but leave the skins on. Place them in a large pot and cover with water. Bring to a boil. Allow to boil for about 10 minutes.
Turn off heat and let the potatoes sit in the hot water for another 10 minutes. When ready, you should be able to pierce the potatoes with a fork, but still feel slight resistance. Drain the potatoes and set aside until cool enough to handle.
If making the potatoes ahead, cool to room temp, cover, and store in fridge for up to 3 days.
3 Meanwhile, cook the onions and peppers: In a medium skillet, melt 5 tablespoons butter, cook the onions and bell pepper until the onions are soft and translucent, about 6 minutes. Set aside.
4 Peel and shred the potatoes: Once the potatoes are cool enough to handle, score them along their equator with a paring knife. Twist each side in opposite directions to remove skin. The skin should pull off easily. If any bits of skin remain, trim them off with a knife.
Shred the potatoes using a food processor fitted with the shredder disk, or shred them by hand using the large holes on a cheese grater.
5 Assemble the casserole: Transfer shredded potatoes to a large bowl, and mix with the cooked onions, pepper, cream of chicken soup, cheddar cheese, sour cream, 1 teaspoon of salt, and pepper.
Stir until thoroughly combined. Spread into casserole dish.
6 Toast the breadcrumbs: In the same pan where you cooked the onions, melt remaining 3 tablespoons of butter over medium heat. Add the panko and remaining 1/4 teaspoon of salt. Stir to coat.
Toast panko, stirring frequently, until it takes on a golden hue, about 5 minutes. Sprinkle evenly over the top of the potatoes.
7 Bake at 350°F for 45 minutes. When done, the potatoes should be bubbling around the edges, and the panko top will be golden.
8 Cool for 10 minutes, then spoon onto plates.
Serves 8

Beef Lombardi

Meet my new favorite casserole - a Tex-Mex style Beef Stroganoff.   Egg noodles cooked in a rich and tasty  cream cheese sauce covered with seasoned ground beef in a not-too-spicy tomatoes sauce topped with cheese.  Baked at 350 degrees F for 30 minutes.  Out-of-the-oven goodness awaits.

A tasty casserole where the flavors just blend together to make a great meal.  The family really enjoyed this dish.  They weren't quite sure what to expect when I told them we were having Beef Lombardi for dinner.  They were pleasantly surprised.


Beef Lombardi
From Cook's Country Magazine

Ingredients:

1 tablespoon olive oil
1 pound 90 percent lean ground beef
1 onion, chopped
Salt and pepper
3 tablespoons tomato paste
4 garlic cloves, minced
3 (10-ounce) cans Ro-tel Original Diced Tomatoes & Green Chilies, drained
12 ounces (7  3/4 cups) wide egg noodles
1 1/4 cups sour cream
4 ounces cream cheese, softened
1 tablespoon cornstarch
4 scallions, sliced thin
8 ounces Colby Jack cheese, shredded (2 cups)

Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees F. Grease 13 by 9-inch baking dish.  Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking.  Add beef, onion, 1 teaspoon salt, and 1 teaspoon pepper and cook, breaking up pieces with spoon, until beef is cooked through, about 8 minutes.
2. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.  Stir in tomatoes and cook until most liquid has evaporated, 3 to 5 minutes.  Remove from heat and set aside.

3. Meanwhile, bring 4 quarts water to boil in large pot.  Add noodles and 1 tablespoon salt and cook, stirring often, for 3 minutes.  Reserve 2 cups cooking water, then drain noodles.
4. Whisk sour cream, cream cheese, cornstarch, and 1/2 cup reserved cooking water together in now-empty pot until smooth.  Stir in scallions, noodles, remaining 1 1/2 cups cooking water, and 3/4 teaspoon salt.
5. Spread noodle mixture in even layer in prepared baking dish.  Spread beef mixture evenly over noodles.  Sprinkle Colby Jack evenly over top.

Bake until bubbling around edges and cheese is spotty brown, 25 to 30 minutes.  Let cool for 15 minutes.  Serve.

Serves 6 to 8

Countdown To Cinco de Mayo: Chiles Rellanos Casserole

Chili Rellanos Casserole

Chili Rellenos are one of my favorite Mexican dishes. This casserole is super easy to make and ever sooo good. It can be a main course, served for a brunch, or cut the casserole into small squares and use as a hot appetizer.  The possibilities are endless.   In this recipe, you can use fresh  green chilies, or canned.  Start by whisking together the eggs, milk, and taco seasoning.  Next place a layer of green chilies in the bottom of  baking dish.  Sprinkle with cheese (mmm cheese) and repeat the chili and cheese layers.  Once you have finished your layers, pour the egg mixture over the chilies and cheese.  Place the baking sheet in a rimmed baking pan.  Fill the rimmed baking  pan with 1/2-inch of water.  Bake for 40 minutes.  Cool the casserole about 10 minutes before serving.
The casserole has a mild spiciness to it and a wonderful chili cheese flavor.  For a spicier casserole add a little more Taco seasoning and/or  use hotter green chilies.

Chiles Rellenos Casserole


Ingredients:

5 large eggs
2 cups whole milk
1 teaspoon Taco seasoning
8-10 whole Roasted, peeled, and seeded Green Chilies about 1 (27-ounce can) whole chilies
2 cups shredded Mexican cheese


Directions:

1. Preheat oven to 325 degrees F.
2. In a medium bowl whisk together the eggs, milk and taco seasoning.  Set aside.

3. Cut chilies in half and add a single layer on the bottom of a 9x13-inch baking dish.

4. Sprinkle one cup of the cheese over the chilies.  Repeat chili and cheese layer.

5. Pour the egg mixture over the top of the chilies and cheese.

6. Place baking dish in a rimmed baking sheet.  Pour ½-inch water into the rimmed baking sheet.
7. Place in a 325 degree F oven and bake for 40-45 minutes or until the casserole is completely set.

8. Remove from oven and cool 10 minutes before serving.

Makes 8 servings

Chicken Noodle Casserole

What smells so good?  That was my daughter's question as she arrived home from work.  I informed her it was Chicken Noodle Casserole.  And yes, dinner was almost ready.  

This  casserole is  great tasting comfort food.   The major ingredients are chicken, vegetables, sauce, and noodles.  In this recipe, tender chicken is coated in a delicious cheesy sauce.  To the sauce, add some carrots, onions, and peas.  Stir in some cooked egg noodles and your casserole is almost ready  for the oven.  Pour the mixture into a baking dish and add a crunchy  topping of Ritz crackers. Bake in a 425 F degree oven for about 15 minutes or until the casserole is bubbly.  Let cool for 10 minutes and serve.   

There is deliciousness in every bite.  A great dish for family/friends.

This recipe is from"Cook's Country" magazine and serves 8.


Chicken Noodle Casserole
Ingredients:
8 ounces wide egg noodles
Salt and pepper
1 tablespoon vegetable oil
8 ounces white mushrooms, trimmed and chopped
1 red bell pepper, stemmed, seeded, and chopped fine
1 onion, chopped fine
1 carrot, peeled and chopped fine
1 1/2 teaspoons minced fresh thyme
3 tablespoons cornstarch
3 cups chicken broth
1 (12-ounce) can evaporated milk
1 pound boneless, skinless chicken breasts, trimmed and halved lengthwise
1 cup (4-ounces) cheddar cheese shredded
1 cup (4-ounces) American cheese, chopped
1 1/2 cups frozen peas
20 Ritz Crackers, crushed coarse

Directions:
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees.  Bring 2 quarts water to boil in Dutch oven.  Add noodles and 1 1/2 teaspoons salt and cook until just al dente, about 3 minutes.  Drain noodles in colander and rinse under cold running water until cool, about 2 minutes.  Drain again thoroughly and set aside.
2. Heat oil in now-empty pot over medium-high heat until shimmering.  Add mushrooms, bell pepper, onion, carrot, and 1/4 teaspoon salt and cook until beginning to brown, 5 to 7 minutes.  Stir in thyme and cook until fragrant, about 30 seconds.  Transfer to bowl.
3. Whisk cornstarch together with 3 tablespoons broth in small bowl; set aside.  Combine evaporated milk and remaining broth in now-empty pot and bring to boil over high heat.  Add chicken, reduce heat to medium-low, and cook until chicken registers 155 degrees, 8 to 10 minutes.  Transfer chicken to plate.
4. Whisk cornstarch mixture into sauce, return to boil, and cook until thickened, about 1 minute.  Remove pot from heat and whisk cheddar and American cheeses into sauce until smooth.  Shred chicken into bite-size pieces using 2 forks.  Stir peas, shredded chicken, noodles, mushroom mixture, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce until combined.
5. Transfer mixture to 13 by 9-inch baking dish and top with crackers.  Bake until golden brown and bubbling, about 15 minutes.  Let casserole cool on wire rack for 10 minutes.  Serve.

Serves 8