Chicken Casserole

4 boneless skinless chicken breasts

1 can cream of mushroom soup

3 TBSP olive oil

3 garlic cloves pressed

Salt and pepper to taste

16 oz sour cream

1 cup chicken broth (can add 1 apple chopped and ½ cup golden raisins if desired.)

1 cup sliced fresh mushrooms (I like baby portabellas)

½ large onion diced

8 oz herb stuffing mix

¼ cup melted butter or margarine

10 oz frozen broccoli – thawed and drained.

 

Season chicken with salt and pepper.  Heat oil in pan and add chicken.  Brown on both sides and remove.  Add onion, mushrooms, and garlic.  Chop chicken and return to pan. Cook until chicken is completely cooked.  Set aside.  In large bowl combine sour cream and soup.  Add chicken mix and broccoli.  Place in 2 qt pan and top with Stuffing.

 

Take dry stuffing combine with chicken stock and butter.

 

Bake 350 degrees 45 min.  Serve with cranberry sauce. 

Chicken Enchiladas

2 large onions thinly sliced – cooked 20 minutes in 2 TBLS butter

2 cups cooked chicken

½ cup Red bell pepper diced

8 oz cream cheese

2 TBSP butter

1 pkg flour tortillas

1 large can green enchilada sauce

8 oz jack cheese

Salt and pepper to taste

 

Cook onions in butter = sauté 20 minutes until done.  Add chicken and bell pepper to pan.  Add cream cheese and stir until all combined.  Set aside.

 

In pan pour enough enchilada sauce to cover bottom.  Take flour tortilla fill with 1/3 cup of filling (chicken mix) and place seam side down in the pan.  Repeat until all filling is gone.  Cover with remaining sauce and top with cheese. 

 

Bake 375 degrees 30 min covered / 15 min uncovered. 

Broccoli and Sausage Bake

3 cups cooked rice

1 lb smoke sausage or kielbasa

1 – 2 cups cooked and chopped broccoli

1 can cheddar cheese soup

1 – 2 cups sharp cheddar cheese

1 can red kidney beans drained and rinsed

 

Combine all ingredients.  Bake until heated through or heat in slow cooker.

375 degrees 25-30 min

Broccoli & Ham Macaroni Casserole

8 oz macaroni (shell or elbow) cooked and rinsed

¼ cup margarine or butter

¼ cup flour

2 ½ cups milk

¾ to 1 cup of shredded sharp cheddar

1 tsp grated onion (optional)

1 tsp dry mustard

1 cup mayo

1 cup diced ham (could sub turkey or chicken cooked and diced)

2 cups chopped cooked broccoli

2 tsp salt

½ tsp pepper

1 cup bread crumbs or corn flakes

2 tsp butter or margarine

Cook Macaroni according to box instructions, drain and rinse.

Make a white sauce using butter, flour, and milk.  Melt butter in pan.  Whisk in flour.  Add milk slowly whisking to combine.   Cook on medium heat until it boils.  Simmer until desired thickness.  Remove from heat and add cheese, onion, dry mustard, salt, pepper, and mayo.  Stir to combine.  Add broccoli, ham and macaroni.  Place into 2 quart baking dish and top with bread crumbs or corn flakes combined with butter. 

Bake 375 degrees 25-30 minutes.  Ok to make ahead and freeze.