Broccoli Chicken Casserole

4 (or 2-3 large) boneless, skinless chicken breast halves
1 lb broccoli florets, cooked
1 can cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded cheddar cheese
1 cup dry stuffing mix

1. Preheat oven to 350 degrees.

2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.

3. In a small bowl, mix together the soup and mayonnaise. Set aside. In a 9X13 inch baking dish, layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Serves 4 and very yummy.

Chicken Spaghetti from The Pioneer Woman

This recipe comes directly from The Pioneer Woman Cooks! website. I fully credit her innovation and cooking skills, but I made this over the weekend and it was TO DIE FOR, and really very simple. Step by step instructions (with step by step pictures) can be found at the link above.

1 cut-up fryer OR 3 boneless, skinless chicken breasts
1-1lb. box of thin spaghetti
2 cans cream of mushroom or cream of chicken soup (I prefer chicken)
1 onion
1 green bell pepper
1 (4oz.) jar diced pimentos, drained
3 cups shredded sharp cheddar cheese
1 tsp. Lawry's season salt
salt
ground black pepper
1/8-1/4 tsp. red cayenne pepper

Preheat oven to 350 degrees.

1. Place chicken in large pot and cover with water, bring to boil and allow to boil for a few minutes, then simmer on med-low heat for 30-45 minutes. Remove chicken and reserve 2 cups of the chicken broth from the pot; set aside.
2. Add spaghetti to remaining broth in the pot and cook until al dente (do not overcook or the spaghetti will become mushy in the casserole). While spaghetti cooks, shred chicken breasts or pick the meat from the bones of the cut up fryer. You should have approx. 2 cups of chicken meat. Dice the onion and bell pepper very finely.
3. When the spaghetti is finished, drain in and place it in a mixing bowl. Add the chicken and cream of mushroom/chicken soup. Mix together then add the onion, bell pepper, diced pimentos and 2 cups of the shredded cheese.
4. Now add the Lawry's seasoned salt, black pepper and cayenne pepper (1/8 tsp is about right, especially if you're feeding this to kids). Taste the mixture and add salt if necessary. Now, add the reserved chicken broth one cup at a time until the mixture becomes stirrable, but NOT soupy (usually just under 2 cups). Place the mixture in a casserole dish (at least 9x13 size) and sprinkle remaining cheese on top. Bake uncovered for 30-45 minutes, until cheese is bubbly and golden.

This makes a very FULL 9x13 pan of casserole, but it was gone in no time at our house. The boys loved it, too. They even ate the included veggies (dicing them finely is the trick). Enjoy!

Brushetta Chicken Bake

I found this recipe on the back of a box of Stove Top and it's awesome. I've already made it 3 times. Once for myself, once with Angie and Hill in San Diego, and then I made it to take over to a sister in our ward who had a baby. Seriously, it's so great because it's super easy, pretty healthy, and it tastes really good. I highly recommend it as an option when you have to take meals to people since it's more of a healthy casserole. It worked out great for me!

Ingredients:

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg (6 oz.) chicken Stove Top

2 cloves garlic, minced

1/2 cup hot water

1-1/2 lb. boneless skinless chicken breast, cut into bite-sized pieces

1 tsp. dired basil leaves

1 cup shredded Mozzarella cheese

Directions:

1. Preheat oven to 400 degrees.

2. Put first four ingredients in a bowl and mix until moistened.

3. Place chicken in 9x13 baking dish and sprinkle with basil and cheese.

4. Top with stuffing mixture.

5. Bake 30 minutes or until chicken is cooked through.

Seriously...SO easy and really good. Enjoy!

Fiesta Casserole

Fiesta Casserole

1 lb extra lean ground beef
1 green pepper- chopped
1 onion- chopped
1 red pepper- chopped (optional)
1 jar (16oz) Thick ‘n Chunky Salsa
10 oz. corn
Flour tortillas
Cheese

Preheat oven 375
Brown meat with peppers & onions in large skillet.
Drain and add salsa & corn. Bring to boil
Spoon 1 cup meat mixture onto bottom of 13x9 inch baking dish.
Top with tortiallas, overlapping if necessary.
Spoon ½ of remaining mixture over tortillas, and top with cheese.
Top with more tortillas and meat mixture, cover with foil.

Bake 25-30 minutes or until heated through.
Remove from oven and uncover.
Sprinkle with cheese and let sit until cheese is melted.