Creamy Chicken and Stuffing Casserole

Creamy Chicken and Stuffing Casserole

4 to 6 boneless, skinless chicken thighs, cut into bite-sized pieces (you can substitute chicken breasts or store-bought rotisserie chicken)
1 box chicken-flavored stuffing mix (I use 2 boxes and just double the water)
1 1/2 cups frozen chopped onions
1/2 cup sour cream
1 - 10.5 oz. can chicken gravy
1 2/3 cups hot water plus 1/4 cup hot water
1/2 stick butter, cut into cubes

Preheat oven to 400 degrees.
Place chicken in a 9x13 baking dish. Add the onions. In a small bowl, mix together the gravy, sour cream and 1/4 cup water. Pour mixture over the chicken and onions. In a large bowl, mix together 1 2/3 cups hot water and stuffing mix, stirring until moist. Top casserole with the stuffing. Sprinkle the butter cubes on top of the stuffing.
Place in the oven and bake for 30 - 45 minutes or until chicken is cooked and the top of the stuffing is golden brown and crispy.

Footnote - If using chicken that is already cooked, reduce the cooking time until the stuffing is golden brown and crispy, about 20 or so minutes.

Creamy Chicken Spaghetti with Mushrooms and Olives

Creamy Chicken Spaghetti with Mushrooms and Olives

1 whole chicken, cut up (I used all dark meat)
1 stick unsalted butter, divided
2 cups sliced mushrooms
1/2 cup white wine, divided
Kosher salt and ground black pepper
1/4 cup flour
2 cups chicken stock (reserved from the chicken or canned)
1 cup milk
1/2 cup half and half
1 cup freshly grated Romano cheese
1 large can pitted black olives, chopped
1 lb. thin spaghetti, broken in half

Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot.
Melt 2 tablespoons butter in a large skillet. Add the mushrooms, 1/4 cup of the white wine and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes. Remove mushrooms from skillet and set aside.
Bring broth to a boil. Add spaghetti pieces to boiling broth and cook to al dente. Remove the spaghetti from the pot reserving the broth. Remove meat from bones and shred until you have 2 to 3 cups of shredded chicken.
Return skillet to medium-low heat. Add remaining butter. Sprinkle flour into the melted butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth whisking to combine. Pour in milk and half and half, the remaining 1/4 cup wine and season with salt and pepper to taste. Cook until bubbly and thick. Turn off heat, add Romano cheese, and stir.
Preheat oven to 350 degrees.
Add mushrooms, chicken and chopped olives. Stir to combine. Season again if necessary. Add cooked spaghetti and stir.
Pour into a 9 x 13-inch casserole dish, sprinkle with addition grated Romano and bake until golden brown and bubbly.

Recipe adapted from Pioneer Woman

Easy Weeknights....5 recipes using rotisserie chicken

Store-bought rotisserie chicken is probably one of the most versatile products in the supermarket and it is the greatest tool to have when cooking on a weeknight. You have an endless list or sandwiches and salads - mix chopped rotisserie chicken with spicy chipotle mayo and add avocado slices and shredded Monterrey Jack cheese or coarsely shred up the meat from a rotisserie chicken. Combine with one cup barbecue sauce and 1/4 cup water in a bowl. Microwave until hot. Spoon chicken mixture onto split Kaiser rolls and top with a spoonful of deli coleslaw and pickle chips. Iron Chef makes a great bottled General Tso's Chicken sauce. Mix chicken with the sauce in a skillet, add sliced water chestnuts and scallions and pour over hot cooked white rice. Whisk together lemon juice, olive oil, a bit of lemon zest, salt, pepper, Parmesan cheese and toss with hot cooked pasta. Add shredded rotisserie chicken and toasted pine nuts...dinner is ready!!

Open-Faced Buffalo Chicken Sandwich with Bacon and Cheese

6 slices bacon
1/4 cup mayonnaise
1/2 cup sour cream
1/3 cup hot buffalo wing sauce
1 loaf Italian bread, cut in half lengthwise
3 cups shredded meat from a rotisserie chicken
8 slices cheddar cheese
Ranch or bleu cheese dressing

Preheat oven to 325 degrees.
Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until crispy. Drain the bacon slices on a paper towel-lined plate.
Combine the mayonnaise, sour cream, and hot sauce in a medium bowl. Add the chicken and toss for that they chicken is well coated. Place the chicken mixture onto the bread halves and layer with the bacon and cheese. Place sandwiches onto a baking sheet and place in the oven.
Bake for 10 to 15 minutes or until the cheese starts to melt and get bubbly. You can drizzle with the ranch or bleu cheese dressing, if desired.

Footnotes - Try adding caramelized onions or roasted red peppers after baking.

Chicken Tetrazzini

1 lb. angel hair pasta
1/2 lb. sliced fresh mushrooms
1 stick unsalted butter
2/3 cup flour
1 cup frozen, chopped onions
5 cloves garlic, peeled and chopped
4 cups chicken broth
2 cups heavy cream
1/4 cup dry sherry
4 cups diced chicken, cooked
1 cup grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste

Preheat oven to 400 degrees.
In a large pot of salted, boiling water, cook pasta according to package directions, drain.
While the pasta is cooking take a large large skillet and place it over medium heat, saute the mushrooms in 3 tablespoons of the butter. Add the onions and chopped garlic and cook until lightly browned. Remove from skillet and keep warm. Using the same skillet, combine the remaining butter with the flour to make a roux. Slowly add the chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry and garlic powder. Add the mushroom mixture back to the skillet. Add the chicken and toss to combine.
Butter a 9 x 13-inch casserole dish. Place the pasta into the prepared baking dish. Pour the chicken-mushroom mixture evenly over the pasta. Top with the Parmesan cheese and bake uncovered for 20 minutes.

Footnotes - You can also top with some breadcrumbs and dot with butter or add grated cheddar cheese as well.

Chicken and Wild Rice Casserole



1 pouch Uncle Ben's microwavable long grain and wild rice
1 cup frozen chopped onion
1 can condensed cream of celery soup
3 tablespoons butter
1/2 cup sour cream
1/3 cup white wine
1/2 teaspoon garlic powder
1/2 tablespoon onion powder
2 cups cooked chicken, white and dark meat
1/3 cup seasoned bread crumbs mixed with 2 to 3 tablespoons grated Romano cheese

Microwave rice pouch for 90 seconds; set aside.
Preheat oven to 350 degrees. In a large skillet, cook onions in hot butter over medium heat until tender. Stir in soup, sour cream, wine, garlic powder and onion powder until well blended. Stir the wild rice mix and chicken.
Transfer mixture to a greased 2-quart baking dish. Sprinkle with bread crumb mixture. Bake, uncovered, about 35 minutes or until heated through.

Creamy Chicken Marsala and Mushroom Casserole

2 tablespoons butter
10 oz. sliced white mushrooms
1 1/2 tablespoons flour
1/2 cup Marsala wine
1 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
2 cups broken spaghetti, cooked to just under al dente
2 cups shredded rotisserie chicken,
1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the broken spaghetti in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 20 minutes. Remove the foil, sprinkle with the Parmesan on top and bake for 5 minutes more.

Chicken Salad-Stuffed Pitas with Cranberries and Pecans

4 cups cubed, cooked chicken
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
Ground white pepper to taste
4 pieces pita bread with pockets
Lettuce leaves, if desired

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion and pecans. Add chopped chicken and mix well. Season with black pepper to taste. Chill 1 hour.
Stuff into pita pockets with lettuce leaves or serve on lettuce cups.

Scallops Feliciana

Scallops Feliciana

1 box medium pasta shells, uncooked
1 1/2 cups shredded Swiss cheese
1 1/2 cups shredded sharp cheddar cheese
1 stick unsalted butter, divided
2 tablespoons olive oil
1 cup Panko bread crumbs
1 lb. bay scallops
1 cup sliced fresh mushrooms
1 small onion, chopped
2 cloves garlic, minced
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup white wine
2 tablespoons sherry
3 tablespoons flour
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground white pepper

In a large pot of salted, boiling water, cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons of the butter. Add Panko and cook and stir until lightly toasted.
In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook, stirring for 2 minutes. Remove and keep warm.
Melt remaining butter and 2 tablespoons olive oil in the skillet. Add the garlic and cook until fragrant. Add the onion. Cook until tender and slightly golden, about 7 minutes. Add the mushrooms and cook an additional 5 minutes. Stir in the flour, thyme, salt and pepper until blended.
Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Stir in cheeses until melted. Drain pasta and add to the sauce. Add the scallops and toss to combine.
Preheat oven to 350 degrees.
Divide pasta mixture among five 10-oz. ramekins.or a 1 1/2 to 2-quart casserole dish. Sprinkle with the toasted bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at for 15-20 minutes or until heated through. Serve immediately.

Chili-Cheddar Bow Ties

Chili-Cheddar Bow Ties

1 lb. bow tie pasta, cooked according to package instructions and drained
1 - 7 oz. can chipotle chiles in adobo sauce
2 tablespoons butter
1/2 cup bacon, cooked crisp and crumbled
1 cup scallions, sliced thin
2 tablespoons flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 1/4 cups milk
3 cups shredded cheddar cheese, divided
Ground red pepper, to taste

Preheat oven to 400 degrees.
Remove 1 teaspoon adobo sauce and 1 chile from can. Mince the chile. Melt butter in a large Dutch oven over medium-high heat. Add the scallions and saute 1 minute. Stir in the adobo sauce, minced chile, flour, chili powder, salt and cumin; cook 1 minute. Gradually add milk; cook until thick and bubbly, about 4 minutes, stirring constantly with a whisk. Remove from heat. Gradually add 2 1/2 cups cheese and cilantro, stirring until cheese melts. Stir in the cooked bacon. Add pasta to pan and toss well to combine.
Spoon the pasta mixture into an 11x7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Sprinkle with the ground red pepper. Bake for 15 minutes or until golden brown.

4-Cheese Baked Ziti Alfredo

4-Cheese Baked Ziti Alfredo

1 - 16 oz. box ziti pasta
1 1/2 jars Alfredo sauce
1 - oz. container sour cream
1 - 15 oz. container ricotta cheese
2 large eggs, lightly beaten
1/2 cup grated Romano cheese, divided
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
1 1/2 cups shredded mozzarella cheese

Preheat oven to 350 degrees.
Cook ziti according to package directions; drain and return to pot.
In a medium bowl, stir together Alfredo sauce and sour cream and toss with ziti until evenly coated. In another medium bowl, stir together ricotta, eggs, 1/4 cup Romano, 1/4 cup Parmesan and parsley. Spoon half of ziti mixture into a lightly greased 13x9-inch baking dish. Spread the ricotta mixture evenly over pasta mixture. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese and remaining 1/4 cups of the Parmesan and Romano cheeses.
Bake for 30 minutes or until bubbly and top is golden brown.

Creamy Chicken Marsala and Mushroom Casserole

Creamy Chicken Marsala and Mushroom Casserole

2 tablespoons butter
10 oz. sliced white mushrooms
1 1/2 tablespoons flour
1/2 cup Marsala wine
1 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
2 cups broken spaghetti, cooked to just under al dente
2 cups shredded rotisserie chicken
1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the broken spaghetti in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 20 minutes. Remove the foil, sprinkle with the Parmesan on top and bake for 5 minutes more.

Baked Potato Gratin...to DIE for!!!

Now, some of the recipe I make are necessary..like dinner for Wednesday night, parents are coming over, dinner with friends....and then there are the "other recipes". You know, the gooey, messy, cheesy, creamy - I'd like to lay down naked in the bowl - recipes. Those are always the best ones. I follow a strict food policy. I mean, why eat it if it just tastes OK? Well my lovies.....this is that recipe.

Baked Potato Gratin...to DIE for!!!

2 lbs. russet potatoes, unpeeled and scrubbed
1 cup minced shallots
3 cups grated white cheddar cheese
2 teaspoons Kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups sour cream

Preheat the oven to 425 degrees.
Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes on the oven rack and bake until tender, about an hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
Preheat the oven to 350ºF.
Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and add the shallots, 2 cups of the cheese, Kosher salt and white pepper. Using your hands, gently toss the mixture together to combine. Fold in the sour cream.
Transfer the potato mixture to a 1 1/2-quart casserole dish. Sprinkle the remaining 1 cup of cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes.

Slow Cooker Zucchini and Cornbread Casserole

Slow Cooker Zucchini and Cornbread Casserole

1 - 10.75 oz. can condensed cream of mushroom soup, undiluted
1 - 11 oz. can sweet whole kernel corn, drained
1 - 8 oz. container sour cream
1 ½ cups cornbread stuffing mix
1 ½ pounds zucchini, cut into ½-inch slices
¼ cup butter or margarine, melted
1 cup chopped onion
1 cup shredded carrot
2 teaspoons dried sage

Combine soup and sour cream in a large bowl. Add zucchini, carrots, onion and corn, stirring gently to coat. Spoon vegetable mixture into a lightly greased 4-quart slow cooker. Combine stuffing mix, dried sage and melted butter; sprinkle over vegetable mixture. Cover and cook on low 5 hours. Uncover and let stand 10 minutes before serving.

Footnotes - You can substitute yellow squash for the zucchini

Baked Ziti Mornay with Sweet Italian Sausage

Baked Ziti Mornay with Sweet Italian Sausage

3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
Salt and ground white pepper
Pinch nutmeg
6 ounces Parmigiano-Reggiano cheese, grated
2 tablespoons olive oil
2 pounds sweet Italian sausage, cut into 1/2-inch pieces
1 pound ziti pasta, cooked al dente
1/4 cup fresh basil, sliced thin

Cook pasta according to directions on package, drain. Meanwhile, in a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper, and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in 1/2 cup of the grated cheese. Set aside and keep warm. Add the oil to a large saute pan over medium heat. Add the sausage and saute for 3 to 4 minutes. Remove from heat. In a large mixing bowl, combine the pasta, sausage and Mornay sauce. Mix well. Pour into a greased 2-quart casserole dish. Sprinkle the top with cheese and place in the oven on the top rack. Bake until the top is golden brown and bubbly, about 10 to 12 minutes. Remove from the oven and cool slightly. Spoon onto serving plates and garnish with fresh basil.

Bubbly Goodness....

Five of my favorite casseroles

















Chicken and Wild Rice Casserole

1 - 6 oz. box long grain and wild rice mix
1 cup frozen chopped onion
1 can condensed cream of celery soup
3 tablespoons butter
1/2 cup sour cream
1/3 cup white wine
1/2 teaspoon garlic powder
1/2 tablespoon onion powder
2 cups cooked chicken, white and dark meat (I use the dark meat but only out of preference)
1/3 cup seasoned bread crumbs mixed with 2 to 3 tablespoons grated Romano cheese

Prepare rice mix according to package directions.
Meanwhile, preheat oven to 350 degrees. In a large skillet, cook onions in hot butter over medium heat until tender. Stir in soup, sour cream, wine, garlic powder and onion powder until well blended. Stir in cooked rice and chicken.
Transfer mixture to a greased 2-quart baking dish. Sprinkle with bread crumb mixture. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.

Footnotes - To shorten cooking time I used a store-bought rotisserie chicken. Also, you can find long grain and wild rice in microwavable pouches. 90 seconds and its done and you don't have to dirty another pan!

Spinach and Feta Cheese Casserole

3 eggs, lightly beaten
2 cups ricotta cheese
1 - 10 oz. package frozen chopped spinach, thawed and VERY well drained
1/2 cup crumbled feta cheese
1/4 cup butter, melted
3 tablespoons all-purpose flour
2 tablespoons dried minced onions
Dash of ground nutmeg

Preheat oven to 350 degrees. Grease a 1 1/2-quart casserole; set aside. In a large bowl, combine eggs, ricotta, spinach, feta, melted butter, flour, dried onion and nutmeg. Transfer mixture to prepared casserole. Bake, uncovered for about 45 minutes or until center is nearly set.

Footnotes - I serve this with grilled lamb chops. To avoid the casserole from being soupy, make sure you squeeze out as much water from the spinach as possible. I also sometimes drain the ricotta in a coffee filter as well.

Pork Chop Casserole

8 boneless pork chops, cut about 3/4 inch thick, fat trimmed
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 - 10 3/4 oz. can condensed cream of mushroom soup
2/3 cup chicken broth
1/2 cup sour cream
1/2 teaspoon ground ginger
1/2 teaspoon dried rosemary, crushed
1 1/2 cups French fried onions

Preheat oven to 350 degrees. In a shallow dish, combine flour, salt and pepper. Dip chops in flour mixture coating both sides. In a large skillet, heat oil on medium-high heat. Cook chops in hot oil until brown on both sides. Remove from heat. In a medium bowl, combine soup, broth, sour cream, ginger and rosemary. Stir in half of the French fried onions. Pour sauce into an ungreased 3-quart rectangular baking dish, spreading evenly. Top with pork chops. Bake, uncovered for 25 minutes. Sprinkle with remaining French fried onions. Bake an additional 5 to 10 minutes.

Footnotes - You can serve these over hot buttered noodles or on thick slices of toasted French or Italian bread.

Double Cheese Mac & Cheese

12 oz. dried penne or rigatoni
2 cloves garlic, minced
1 tablespoon butter
2 tablespoons flour
2 cups milk
2 cups shredded Monterey Jack cheese
1 cup shredded American cheese
2 tablespoons snipped fresh oregano
1/2 cup soft rye light rye bread crumbs

Preheat oven to 350 degrees. Cook pasta according to package, drain. Meanwhile, in a large saucepan, cook and stir garlic in hot butter over medium hear for 1 minute. Stir in flour. Gradually stir in milk. Cook and stir until thickened and bubbly. Reduce heat to low and gradually add the Monterey Jack and American cheese, stirring until melted. Remove from heat. Stir in cooked pasta and the 2 tablespoons oregano. Transfer mixture to an ungreased 2-quart casserole dish. Sprinkle with bread crumbs. Bake uncovered, about 15 minutes or until heated through. Let stand 10 minutes before serving.

Footnote - If you do not like oregano, use chives or parsley.

Sausage and Zucchini Casserole

1 lb. bulk pork sausage
4 medium zucchini
1 - 10 3/4 oz. can condensed cream of chicken soup
1 - 8 oz. carton sour cream
4 cups chicken flavored stuffing mix
1/3 cup butter, melted

Preheat oven to 350 degrees. Lightly grease a 3-quart casserole dish, set aside. In a large skillet, brown the sausage over medium heat. Drain off the fat and return sausage to the skillet. Meanwhile, cut the zucchini lengthwise then cut crosswise into 1/4-inch pieces (they should look like half moons). Add zucchini to the sausage in the skillet. In a small bowl, combine the soup and sour cream and stir into sausage mixture. In a large bowl, combine the stuffing mix and melted butter. Spoon half of the stuffing mixture into the prepared casserole dish. Spread sausage mixture over the stuffing in the dish. Spoon remaining stuffing mixture evenly over sausage mixture. Cover with foil or over-proof lid for about 30 minutes or until stuffing is moist.

Footnote - I sometimes add a few pat of butter onto of the casserole before baking.