Chicken Casserole with Broccoli

Makes 6 to 8 servings
Prep Time: 10 min.
Baking Time: 35 to 40 min.
Cooling Time: 5 min.

Ingredients:
1-1/2 cups pre-cooked chopped chicken, or 2 cans (4.5 oz.) chunk chicken, drained
1 package (10 oz.) frozen chopped broccoli (rinsed, drained)
1-1/2 cups shredded cheddar cheese
1 cup "JIFFY" Baking Mix
1 cup milk
3 eggs
1/4 teaspoon seasoning salt
1/4 teaspoon pepper

Directions:
Preheat oven to 400° F. and grease a 2 quart casserole dish.
1) In prepared dish, place chicken, broccoli and cheese .
2) In a separate bowl, combine baking mix, milk, eggs, salt and pepper until blended.
3) Pour into dish over chicken, broccoli and cheese.
4) Bake for 35 to 40 minutes or until knife inserted in center comes out clean.
5) Let cool 5 minutes before serving.

Chili Corn Muffin Casserole

Makes 6 to 8 servings
Prep Time: 10 min.
Baking Time: 15 to 25 min.

Ingredients:
Beef Mixture
1-1/2 lbs. ground beef
1 package taco seasoning mix (reserve 1 tsp.)
1 can (10-3/4 oz.) condensed tomato soup
2 cans (16 oz.) chili beans

Topping
1 package "JIFFY" Corn Muffin Mix
1 cup cheddar cheese
1 egg
1/3 cup milk
1 teaspoon reserved taco seasoning mix

Directions:
Preheat oven to 400ºF. and grease 3 quart casserole dish.
In skillet, brown ground beef and drain. Add taco seasoning mix, soup and chili beans. Let simmer while preparing topping. Combine topping ingredients, blend well. Pour meat mixture into prepared dish and spoon topping over meat mixture. Bake uncovered 15-25 minutes, or until lightly browned.

Chicken Cordon Bleu Casserole

Makes 4 servings
Prep Time: 15 min.
Bake Time: 60 min.

Ingredients:
2 Tablespoons butter or margarine
4 skinless, boneless chicken breast halves
2 cups seasoned bread stuffing cubes
4 ounces lean ham sliced
1 cup shredded reduced-fat Cheddar cheese
1 can (10-3/4 ounces) low-fat cream of mushroom soup

Casserole Recipe Direction
Preheat oven to 325-degrees F. and butter a 7x11-inch or a 9x9-inch baking pan.
1) In a medium skillet, melt butter. Add chicken and quickly fry over medium-hot heat until brown on all sides. Remove chicken from pan and set aside on a plated. (Chicken does not need to be completely cooked at this point)
2) Add stuffing cubes the skillet. Stir to absorb any remaining butter and juice.
3) Place three-fourth of stuffing cubes in bottom of baking pan.
4) Layer chicken, ham, and the cheese over stuffing.
5) Top with soup. Sprinkle with remaining stuffing mixture.
6) Place baking pan in oven and bake for 60 minutes.

Kitchen Tip:
Swiss cheese or other cheese of your choice may be exchanged for the Cheddar cheese.

Chicken Cashew Casserole

Makes 6 servings

Prep Time: 15 min.
Baking Time: 30 min.

Ingredients:
1 Tablespoon butter or margarine
4 bones and skinned chicken breast halves
2 medium onion, finely chopped
1 stalk celery, finely chopped
1/2 pound mushrooms, sliced
1/2 cup low-fat chicken broth
1 can (10-3/4 ounces) reduce-fat cream of mushroom soup
1 cup frozen green peas
1/4 teaspoon white pepper
1/4 teaspoon salt
3 cups chow mein noodles, divided
1/3 cup chopped cashews

Casserole Directions:
Preheat oven to 350-degrees F. and butter a 1 1/2-quart casserole dish.
1) In a large nonstick skillet, melt butter.
2) Cut chicken into bite-size pieces and cook over medium heat until brown and thoroughly cooked.
3) Add onions and cook until clear. Add celery and mushrooms and cook until tender.
4) Add chicken broth and stir to deglaze the pan.
5) Add soup, peas, white pepper, salt, and 2 cups of the dhow mein noodles.
6) Spoon into casserole. Top with 1 cup chow mein noodles and cashews.
7) Place casserole in oven and bake for 30 minutes.

Golden Garden Vegetable Casserole

Make 6 servings

Prep Time: 15 min.
Baking Time: 45 min.

Ingredients:
5 cups mixed fresh or frozen vegetables
1 cup shredded reduced-fat Cheddar cheese
1 cup shredded reduced-fat mozzarella cheese
4 eggs
1 cup fat-free milk
1 teaspoon Italian seasoning
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 Tablespoon paprika

Cooking Directions:
Preheat oven to 30-degrees F. and grease a 2-quart casserole dish.
1) In a large saucepan, blanch he vegetables in boiling water for 2 to 3 minutes. Drain well.
2) In a large bowl, combine vegetables, Cheddar cheese, and mozzarella cheese.
3) In a small bowl, combine eggs, milk, Italian seasoning, parsley, salt, and pepper. Beat well.
4) Pour egg mixture into bowl with vegetables. Stir until mixed.
5) Pour into casserole dish. Sprinkle with paprika.
Bake for 45 minutes or until knife inserted in the middle comes out clean.

Kitchen Tip:
If you want, top with extra shredded cheese.

Broccoli and Ham Strata

Makes 8 servings
Prep Time: min.
Chilling Time: several hours or overnight
Baking Time: 65 min.

Ingredients:
10 ounces frozen chopped broccoli
10 slices bread
2 cups reduced-fat shredded Cheddar cheese
1 pound lean ham, diced
6 eggs
3 1/2 cups fat-free milk
1/4 cup minced onions
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/4 teaspoon nutmeg
1 teaspoon steak sauce

Cooking Directions:
Butter a 9x13-inch baking pan.
1) In a small saucepan, cook broccoli in boiling water for 2 minutes. Drain well and set aside.
2) Using a cookie cutter or a glass, cut bread slices into circles. Set these aside.
3) Cut the remaining scraps of bread into cubes and place in the baking pan.
4) Sprinkle cheese over bread.
5) Layer broccoli over cheese.
6) Layer ham over broccoli.
7) Arrange round pieces of bread on top.
8) In a medium bowl, combine eggs, milk, onions, slat, pepper, dry mustard, nutmet, and steak sauce. Beat until well mixed. Pour over the bread.
9) Cover pan and refrigerate for several hours or overnight.
Preheat oven to 325-dreggs F.
10) Bake, uncovered for 55 to 65 minutes or until knife inserted in them idle comes out lean.
11) Let set for 10 to 15 minutes before cutting.

Kitchen Tip:
You will find strata recipes work best when the bread is partially dry. If you are using fresh bear, lightly toast in the oven.

Beef, Spinach, and Noodle Casserole

Makes 8 servings

Prep Time: 15 min.
Baking Time: 40 min.

Ingredients:
8 ounces noodles
1 pound extra lean ground beef
1 medium onion, finely chopped
15-ounces and 8-ounce tomato sauce
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup fat-free sour cream
8 ounces fat-free or low-fat cream cheese, room temperature
1/2 cup fat-free milk
1- ounces frozen spinach, thawed and squeezed dry
1 cup reduced-at Cheddar cheese, shredded

Ingredients:
Preheat oven to 350-degrees. Grease a 9x14-inch baking pan.
1) In a large saucepan cook noodles in boiling water until al dente. Drain and set aside.
2) In a large skillet cook beef until brown and fully ready.
3) Add onions and cook until clear. Drain off any fat.
4) Stir in tomato sauce, basil, oregano, sugar, garlic powder, salt, and pepper.
5) Bring to a boil. Reduce heat and simmer for 10 minutes.
6) In a small bowl combine sour cream, cream cheese, and milk.
7) Beat until smooth with an electric mixer. Set aside.
8) To assemble casserole layer half the noodles, half the meat, half the cream cheese mixture, and all the spinach.
9) Top with remaining noodles and meat.
10) Cover and bake for 30 minutes.
11) Remove from oven and spread with the remaining cream cheese mixture.
12) Top with cheddar cheese. Bake uncovered for 10 minutes or until cheese has melted.

Beef Goulash

Makes 6 servings

Prep Time: 30 min.
Baking Time: 2 hrs.

Ingredients:
1 Tablespoon vegetable oil
2 pound beef top round, cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, chopped
3 cloves garlic, minced
2 1/2 cups fat-free beef broth, divided
1 Tablespoon paprika
4 large carrots, peeled and sliced
4 medium potatoes, peeled and diced
1/4 cup tomato paste
3 Tablespoons flour
1 1/2 cups frozen peas
1 cup fat-free sour cream

Cooking Directions:
Preheat oven to 325-degrees F.
1) In a large ovenproof pan, heat vegetable oil.
2) Cook beef over medium-hot heat until brown on all sides. Sprinkle with salt and pepper.
3) Reduce heat to medium and add onions.
4) Cook until onions are clear.
5) Add garlic and cook for 1 minute.
6) Add 2 cups of beef broth, paprika, carrots, potatoes, and tomato paste.
7) Cover and bake in oven for 2 hours or until meat is tender. (Check occasionally and add water if it gets too dry.)
8) Remove form oven and place pan on the stove. (If the gravy needs to be thickened, mix flour in 1/2 cup of beef broth.)
9) Pour into pan, stir continually, until mixture comes to a boil and reaches preferred texture.
10) When ready o serve, stir in peas and sour cream. Heat through but do not boil.
Kitchen Tip:
Serve on cooked noodles.

Baked Chicken and Rice

Makes 4 servings

Prep Time: 15 min.
Baking Time: 60 min.

Ingredients:

1 can (10 3/4-ounces) cream of chicken soup
1 cup water
3/4 cup uncooked rice
1/2 teaspoon paprika, divided
1/4 teaspoon white pepper
4 boned and skinned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Cooking Directions:

Preheat oven to 375-degrees F.
1) In a 8x8-inch baking pan, mix soup. water, rice, 1/4 teaspoon paprika and white pepper.
2) Sprinkle chicken with salt, pepper, and 1/4 teaspoon paprika.
3) Place on rice mixture.
4) Cover tightly with aluminum foil.
5) Bake for 4 to 60 minutes or until rice is tender and chicken is completely done.