Creamy Chicken Casserole

Chicken Casseroles are always a good idea! This Creamy Chicken Casserole Recipe with mushrooms, bacon, and cheese is a really, really great idea!

Chicken breast pieces in a cream of chicken soup sauce mixture. The chicken becomes so tender and melts in your mouth. This is the most requested chicken casserole by our children.:)

OVEN BAKED CREAMY CHICKEN CASSEROLE:

I love easy casserole recipes. Having five kids, how can I not love casseroles? This is a favorite of mine because you can prepare everything the night before and then just bake the chicken casserole in the oven the following day.

This is especially a great recipe if you go to church Sunday mornings. I prepare everything per instructions the night before and keep refrigerated (covered). Then, I just place it in the oven to bake at 320°F when we leave for church. As soon as I get home I remove the foil, turn up the heat and it finishes cooking by turning a golden color on top and starts to bubble. By the time we change, set the table and are ready to have lunch, the chicken casserole is done cooking (we’re gone about 2.5 hours).

Per instructions, letting the chicken marinade in the milk mixture for a few hours is preferable (or overnight). However, if you don’t have the time for that, skip that part. The chicken just won’t be as tender, they’ll still be wonderful.

What can I serve with the CHICKEN BREAST CASSEROLE with?

Our favorite side for this easy casserole would have to be mashed potatoes. The casserole has the cream of chicken sauce that I use as gravy over the mashed potatoes. It’s amazing!

If you don’t like mashed potatoes, rice or pasta of choice may also be used. Pour the sauce from the chicken over the pasta or rice as gravy – so good!

If you have picky eaters, you can skip the mushrooms or leave it on half of the casserole. My kids are not fans of mushrooms (no idea how they aren’t). So, I just load one side of the casserole with extra mushrooms for the Mr. and I. (No complaints here).

Can I substitute the toppings?

The bacon and mushrooms and NOT a must for this recipe. If we make this on a weekday, I rarely add the bacon. We usually do bacon and mushrooms for special occasions. Just add extra cheese if you’re a cheese lover.

CHICKEN CASSEROLE FOR PARTIES:

This easy creamy chicken casserole dish is always a huge hit at our large family gatherings. We have this casserole at most of our family gatherings and parties. It’s so nice that you can prepare everything the night before and just bake it the day of the party.

So, if you are planning a party and will be busy the day of the party, you’ve found yourself the perfect recipe to serve. It’s a KEEPER! You’re welcome. <3

(P.S. This is an OLDER recipe that really needed some new photographs and bumped up to a newer post. :). ENJOY!..)

CAN I FREEZE CHICKEN CASSEROLE?

Yes, this is a perfect casserole dish to freeze. Prepare per instructions. Cover dish well and freeze.

Remove casserole dish from freezer and thaw before baking.

Can I make a smaller portion?

If this portion is too large for your family, just make 2 smaller casserole dishes instead of one large. Freeze one and bake the other. You’ll have a second casserole dish for a lazy evening when you don’t feel like cooking. You’re welcome;).

TRY THESE OTHER CASSEROLES:

BAKED CHICKEN THIGHS & POTATOES CASSEROLE-  Potatoes with strips of chicken thighs, vegetables in a creamy sauce.

CHICKEN MUSHROOM ALFREDO CASSEROLE- Chicken tenders with mushrooms in a homemade Alfredo sauce.

Creamy Chicken Casserole

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

Easy Creamy Chicken Casserole Recipe with mushrooms, bacon, and cheese in a cream of chicken soup sauce. 

Course: Dinner

Cuisine: American

Servings: 8 servings

Calories: 419 kcal

Author: Valentina's Corner

Ingredients

chicken & marinade-

3 chicken breasts (about 2 1/2 pounds)

2 eggs

1 1/3 cup milk

1/2 tsp salt

flour mixture-

3/4 cup flour

2 Tbsp paprika

1/4 tsp pepper

3/4 tsp salt

cream mixture-

26 oz cream of chicken soup can, family size

1/4 cup sour cream

1 cup water

toppings-

8 oz bacon, 1/2 pack, cooked

6 oz mushrooms, sliced and sauteed

6 oz shredded cheese, four cheese or mozzarella

oil for frying

Instructions

Cut chicken breast into medium pieces (About 6-7 pieces per chicken). 

Prepare the marinade. Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight).The longer it marinades, the softer the chicken will become.

Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt.

Take the chicken from the marinade and coat generously in the flour mixture.

Add enough oil to the skillet to completely cover the bottom of the skillet, turn on med/high heat. Once the oil is hot, fry 6-8 minutes, until chicken is crispy, turning as needed. Don't crowd the skillet. (Using two skillets works quicker.)

While chicken is frying prepare the cream mixture; combine cream of chicken soup, sour cream and water.

See More >>>https://valentinascorner.com

Yakitori Chicken: Japanese grilled glazed chicken and scallion skewersYakitori chicken: a home cooked recipe for Japan's famously delicious glazed chicken and scallion skewers

Yakitori is one of the oldest and most popular traditional Japanese dishes. It’s a casual dish, great for after work with a beer or for a laid back party. Bite-sized pieces of chicken, chicken parts, meat or vegetables are skewered and cooked over a charcoal grill or an open flame, and glazed with a sweet teriyaki sauce. If you’re looking for a tasty festive recipe – something to throw on the grill and enjoy with family and friends, yakitori chicken is a great choice!

In Japan there are restaurants totally devoted to yakitori. At these ‘Yakitorias’ you’re likely to find a variety of skewered offerings, with chicken being the main attraction – not just the meat – all the parts of the chicken, from the tongue to the cartilage to the uterus.

The skewers are flavored with a tangy sauce called a ‘tare’ or salt ‘shio’. Condiments like sansho and 7 spice chili powder are traditional accompaniments for sprinkling on top.

yakitori-sauce

For a deliciously authentic side dish, make a Japanese potato salad.

Add another delicious yakitori dish to your menu with this top-rated Cooking Light recipe for Tsukune (Japanese chicken meatballs).

Yakitori Chicken

Serve your yakitori chicken with ice cold Japenese Saki or beer and pass the Japanese 7 spice and sansho, for sprinkling on top.

Here’s the recipe for Yakitori Chicken. If you try this recipe I hope you’ll come back to leave a rating and a comment. I’d love to know what you think!

YAKITORI CHICKEN

Japanese-style grilled chicken and scallion kebabs

Author: Panning The Globe Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 mins Yield: 6-8 Category: Main Course Cuisine: Japanese

INGREDIENTS

8 12-inch or 16 8-inch bamboo skewers, soaked in water for 1/2 hour or more

Sauce:

1 cup saki

1/2 cup mirin

2 garlic cloves, pressed

1 teaspoon minced fresh ginger

1/2 teaspoon crushed red pepper flakes

3 tablespoons sugar

2 tablespoons dark soy sauce

1/2 cup (regular) soy sauce

Chicken and Scallions

2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces

1 bunch scallions (the thicker the better) cut crosswise, into 3/4 inch pieces

Optional garnish:

Ground sansho pepper

Japanese 7 spice powder

* if you can’t find sancho or 7 spice, you may have better luck finding szechuan pepper. In a pinch, a sprinkling of salt and fresh ground black pepper will do.

INSTRUCTIONS

1.Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately

2.Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.

3.Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.

4.Serve yakitori with sansho and 7 spice to sprinkle on top.

source: http://www.panningtheglobe.com/2015/05/23/yakitori-chicken/

Whip up this quick fish curry in under 30 minutes for an easy mid-week meal.  The bold curry flavours, combined with the creaminess of coconut milk, are bound to win over even the most skeptical fish eaters.

Amazingly Delicious Quick Fish Curry. An easy fish curry recipe for a busy night.Save

* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

All families have those evenings.  Those nights when everybody disperses in different directions, all demanding to be fed at different times.  On those nights you need a meal that is happy to sit around, is easily reheated, and does not need to be served piping hot to be enjoyed.  A good curry is usually that meal in our house.

I am not adverse to using shortcuts when making curry, and always keep at least one jar of good curry paste in the cupboard for an easy meal.  I love the depth of flavour that a curry paste can provide in a slow cooker curry; the robust pastes standing up well to the long cooking time.  Yet when it comes to making a quick fish curry, I prefer to use curry powder.  It is amazing the character a good curry powder and a tin of coconut milk can bring to such a simple fish curry.

An Amazingly Delicious Quick Fish Curry. The perfect fish curry recipe for a busy night.Save

When selecting fish for your quick fish curry, choose firm fillets that hold their shape once cooked.  If the fish flakes too easily, it will fall apart in the sauce.  I prefer to use frozen fish fillets in this particular curry as I find it holds together well.

This is a family favourite is our house, and is a good dish to cook if your own family is a little apprehensive about fish.  Choose a mild fish, and the bold flavours of the curry, combined with the creaminess of the coconut milk, are bound to win over even the most skeptical eaters.  So next time you are searching for an easy fish curry recipe, give this one a go.

INGREDIENT SUBSTITUTIONS

Use your favourite curry powder in this dish.  If you prefer a mild curry, choose a mild curry powder.  Some Asian grocery stores stock curry powders made specifically for fish curry.  If you choose to purchase these, the curry powder can also be used for chicken and vegetable curries.  If your curry powder contains a lot of turmeric – you work this out by the colour of the powder; a really yellow powder will be  high in turmeric – then omit the additional turmeric from the recipe and add an additional teaspoon of curry powder instead.

Curry leaves are not an essential ingredient, but do enhance the curry flavour.  Bags of fresh leaves are usually available in Asian specialty stores, and are starting to appear in some supermarkets.  The fresh leaves freeze well, so if you find the leaves then stock up.  The leaves do not need to be defrosted prior to use.

If you cannot source fresh curry leaves, Asian grocers usually have dried leaves for sale.  These can be used in place of the fresh leaves.

This particular fish curry recipe works well with either fresh or frozen fish fillets.  If you, or your family, don’t like fish try the recipe with chicken or vegetables instead.

The Most Amazingly Delicious Quick Fish Curry. A simple fish curry recipe for a busy night.Save

TIPS & TRICKS FOR A GREAT QUICK FISH CURRY

Chose a good quality coconut milk for this fish curry recipe.  It will make all the difference to the end result.  This is where it is important to read the ingredients label, and I buy a brand that contains about 70% coconut.  Any coconut milk with a high percentage of coconut will give a lovely creamy result to the final dish. If your coconut milk is quite watery, consider adding a little coconut milk as well, or instead of, the coconut milk.

Milder fish varieties work better in this recipe. I find the stronger flavoured fish overpower the delicate curry flavours.

Whilst the whole fish curry can be frozen, you will achieve a better result if you freeze the sauce alone.  To serve, bring the sauce up to a simmer, and then add the fish.

This easy fish curry recipe is quick to put together and can be readily made in advance.  I prefer to make the sauce earlier in the day, or even the night before, then slip in the chunks of fish to gently poach just prior to serving.

The Most Amazingly Delicious Quick Fish Curry

Whip up this quick fish curry in under 30 minutes for an easy mid-week meal. The bold curry flavours, combined with the creaminess of coconut milk, are bound to win over even the most skeptical fish eaters.

Course Dinner

Cuisine    Indian

Prep Time  10 minutes

Cook Time  20 minutes

Total Time 30 minutes

Servings   4 with rice

Calories   428 kcal

Author     Tania @TheCook'sPyjamas

Ingredients

2 Tablespoons coconut oil

1 onion finely chopped

3 cloves garlic thinly sliced

2 Tablespoons freshly grated ginger about a 5cm piece

2 teaspoons medium curry powder

1 teaspoon ground turmeric

10 - 15 fresh curry leaves

400 ml (13 ozs) coconut milk

2 medium tomatoes roughly chopped

1 teaspoon salt

600 g (21 oz) firm white fish cut into 3cm chunks

20 g (1 cup) chopped fresh coriander (cilantro)

1/2 lime juiced

Instructions

1.Melt the coconut oil in a medium saucepan.

2.Saute the onion for about 5 minutes over a medium heat until translucent and just starting to brown.

3.Add the garlic and ginger, and cook, stirring gently for 1 minute.

4.Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.   

5.Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan.  Bring the pan to a gentle simmer.

6.Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.

7.Add the fish and the salt to the sauce, and gently poach for about 6 - 8 minutes, or until the fish is cooked.

8.Gently stir in the coriander and lime juice.

9.Serve.

Recipe Notes

If your curry powder contains a lot of turmeric you may wish to decrease or omit the additional teaspoon of turmeric in the recipe.

source : https://thecookspyjamas.com/quick-fish-curry/

If you love tuna (and I do), you are going to fall madly in love with this fast + easy Tomato + Avocado Tuna Melt. This recipe is so good.  And good for you, too. Made with fresh avocado, wild albacore tuna, tomato and cheese, this recipe is perfect for lunch or a light dinner.

Tomato and cheese on avocado and tuna on an English muffin

And is it just me, or is everything on an English muffin 10 times tastier than normal? Yeah, I thought so, too.

Get back on track with this yummy tuna melt recipe.

Tomato + Avocado Tuna Melt

Tuna is a great ingredient for keeping your budget and your diet in check. There are endless ways to incorporate wild albacore tuna into your meal routine. This Tomato + Avoado Tuna Melt is a yummy way.

You may remember Blue Harbor Fish Co. Wild Albacore Tuna from our Thai Tuna Lettuce Wrap recipe.

Blue Harbor tuna contains three ingredients: Tuna, water, and sea salt. If you are cutting back on sodium, they also offer a no salt added option.

Blue Harbor tuna contains sustainably-caught wild Albacore tuna. What does that mean?

The fish are 100% line caught using methods to safeguard seafood supplies for the future. Click here to learn more about Blue Harbor Fish Co. products.

Packages of wild albacore tuna in water

To make this recipe, just mash the avocado together with the tuna. Then, add a squeeze or two of fresh lime juice plus salt and pepper to taste. This tuna melt recipe comes together like a dream. All it takes is a few minutes and you’ve got yourself a delicious and better for you lunch option.

Tuna with fresh avocado and lime juice

Top each muffin half with a portion of avocado and tuna mix, top with a slice of fresh tomato, and sprinkle with cheese. That’s it.

This recipe is listed as less than 30 minutes, but it is more like 15.

Think of all the ways you can make a tuna melt with Blue Harbor Tuna:

Add a little chopped red onion for more color and crunch.

Skip the tomato and add sliced mushrooms.

Save a few more calories and swap the jack cheese for parmesan.

Cutting out all bread? Replace the muffin with a slice of sweet potato (this will increase your cooking time).

Is it just me, or does a fried egg on top of this sound amazing?

An English muffin topped with tuna, avoado, tomato and cheese

Tomato Avocado Tuna Melts

The golden + melty Monterrey jack cheese is the perfect topping for this fresh tuna melt.

Blue Harbor tuna is great for lunch or a quick meal. You can find it at your local grocer in pouches (no draining needed) or cans.

Blue Harbor comes from Marine Stewardship Council (MSC) certified fisheries and is dedicated to the sustainability of the world’s fish supply. The MSC is an international non-profit organization established to safeguard seafood supplies for the future.

This recipe idea was sponsored by Blue Harbor Fish Co. As always, But This Cook That only promotes products that we use and trust.

Love this post? Sign up for the Buy This Cook That Newsletter for a weekly email of new content. You can also follow us on Facebook, Pinterest, Twitter and Instagram for our latest + greatest ideas!

Tomato + Avocado Tuna Melt

Author Buy This Cook That

Buy This

6 ounces Blue Harbor Fish Company Wild Albacore Tuna

1 avocado

Juice of half a lime

Salt + pepper to taste

4 English muffins split

1 to mato sliced

1 cup finely shredded Monterrey jack cheese

Cook That

1.Preheat oven to 350 degrees.

2.In a small bowl, mash avocado with a fork. Add the tuna, lime juice, salt and pepper. Stir until well combined.

3.Place the English muffin halves onto an ungreased baking sheet. Evenly portion the tuna and avocado mixture onto each English muffin half. Top each with a tomato slice and cheese.

4.Bake for 10 minutes, then broil for 2 - 3 minutes until the cheese is golden and the edges of the muffins are toasted.

5.Serve warm.

source : https://buythiscookthat.com/tomato-avocado-tuna-melt/

 In less than 30 minutes you can have this Spicy Sausage and Pasta Casserole whipped up. A little bit spicy, a little bit creamy, and a whole lot of cheesy– this one dish dinner has it all.

Do you ever have those days where you impulse buy things you don’t usually use or particularly need just because it’s on sale and you have a killer coupon?

That happens to me more often than I would probably care to admit.

I mean, if the final price is going to be almost FREE, it just seems like doing the store a favor to take the merchandise off of their hands.

That, and I get a little bit of a rush.

That’s exactly how I ended up with several packages of smoked sausage in my freezer that needed cooking and no ideas about what to do with it.

Then I came across this cheesy nugget of a recipe at Kevin & Amanda‘s blog and decided to give it a go.

You can never go wrong with a pasta and cheese combo. Well, you can’t in my book anyway. I recently met someone who didn’t like cheese. Like, any cheese. Mind was blown, but that’s a story for another day.

I altered the original recipe a bit to feed my larger family and this Spicy Sausage and Pasta Casserole is now one of my ‘fan favorites’. Seriously, it’s delicious. Give it a try…your taste buds will thank you.

Spicy Sausage and Pasta Casserole

A saucy cheese pasta is studded with chunks of smoked sausage for a quick & easy casserole any night.

Ingredients

1 lb smoked sausage, sliced into coins

1 lb rotini pasta

1 tbsp olive oil

2 tbsp minced garlic

1 large onion, diced

3 cups chicken broth

1 cup half & half

1 10 oz can diced tomatoes & green chilies

2 cups shredded Mexican blend cheese

salt & pepper, to taste

1/3 cup thinly sliced green onions

Instructions

1.Over medium high heat, add olive oil to a dutch oven and toss with smoke sausage and onions. Saute until lightly browned. Add garlic and cook until fragrant, only about 30 seconds.

2.Add in broth, tomatoes, half and half, pasta, salt, and pepper. Stir to combine.

3.Bring to a boil, cover, and reduce heat to medium low. Simmer until pasta is tender.

4.Remove the pot from heat and stir in 1 cup of cheese.

5.Transfer to a casserole or baking dish and top with remaining cup of cheese and scallions. Broil until cheese is slightly browned and bubbly.

6.Serve & enjoy!

source: https://4sonrus.com/2013/02/05/spicy-sausage-and-pasta-casserole/

First off, I must say I have to give Carrian from the amazing food blog Oh Sweet Basil top notch credit for this fantastic recipe! If you are looking for an incredible, delicious and healthy meal to feed your family- this is it!

This Teriyaki Chicken Casserole is one you’ll love and even the kiddos too.

I think casseroles get a bad rap, and I can totally see why. Especially when they’re packed with a bunch of processed ingredients and cream-of-whatever soups everyone loves to hate. (I use them but not all the time.) For me though, I adore a good casserole. As a main or side dish. They’re comforting, yummy and usually pretty darn easy to whip up. I love that. 

This one happens to be full of ingredients that are good for you and it is so delicious! When I made it for dinner the other week it hit a home run with my family. When my quiet hubby raves about a meal while we’re eating- I know it’s a winner. This will make an appearance often in the dinner rotation. 🙂 

TERIYAKI CHICKEN CASSEROLE

Serves 6

Prep Time35 min 

Cook Time15 min

INGREDIENTS

3/4 cup low-sodium soy sauce

1/2 cup water

1/4 cup brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon minced garlic

2 Tablespoons cornstarch + 2 Tablespoons water

2 small boneless skinless chicken breasts

1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)

3 cups cooked brown or white rice

INSTRUCTIONS

Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.

Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.

Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.

Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.

*Meanwhile, steam or cook the vegetables according to package directions.

Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

source: https://life-in-the-lofthouse.com/teriyaki-chicken-casserole/

Carole from My Kitchen Escapades is back as our monthly contributor today. Wait till you see what she’s got in store for us! You will just die for this Chicken Cordon Bleu Casserole!

Yesterday as I finished up my work-out, I caught a quick glimpse of my 3 year old daughter outside, 100% butt-naked.  Nothing.  Nada.  Just those cute little cheekies running down the sidewalk for all the neighborhood to see.

I dashed out the door, gathered her up and sternly asked why in the world was she playing outside naked?!?  Offended, she crossed her arms and declared, “I’m not!!  I have my necklace on!!”

 Touche.

Those chunky cheekies also made another appearance this week when checking-in on her before I went to bed.  She was sound asleep and naked once more, but accompanied with an extremely large collection of toys perfectly lined up in a very OCD manner.

I’ve decided both of these instances are cute and adorable.  I even took pictures to use as blackmail for when she is older.  However, if there is a third naked occurrence anytime soon, I might have to begin seeking help.

Maybe if I only ate salads, exercised all day long and never ate anything indulgent like this casserole, I could have the same confidence that my naked 3 year old has 🙂 But nah…it’s not worth it. The reason I exercise every day is mainly so I can eat more food every day.

For me, a 3 mile run is worth it if I can enjoy a creamy, delicious dish like this Chicken Cordon Bleu Casserole for dinner. Every one of my kids LOVED this dinner and that rarely happens. With six kids, odds are that at least one of them will turn up their nose at it. Not the case here.

If you would rather not use a rotisserie chicken, feel free to use any other form of cooked chicken, but be sure it is well seasoned when you cook it. I just can’t pass up those delicious $5 rotisseries at Sam’s Club when I am in a rush.  Convenience is worth it sometimes!

CHICKEN CORDON BLEU CASSEROLE

recipe adapted from tastykitchen.com

Base:

1 large rotisserie chicken, meat removed and pulled (about 5-6 C)

1/2 pound sliced deli-style black forest ham, chopped

1/2 pound sliced swiss cheese

Sauce:

4 Tb butter

4 Tb flour

3 C milk

2 Tb lemon juice

1 Tb dijion mustard

1 1/2 tsp salt

1/2 tsp smoked paprika

1/2 tsp pepper

Topping:

4 Tb melted butter

1 1/4 C seasoned bread crumbs

1/4 C parmesan cheese

1.  Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray. Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.

2.  In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking to keep clumps from forming.

3.  Turn the heat to high and cook until the sauce thickens and boils completely, whisking often.  Remove from the heat and add the remaining sauce ingredients. Pour the finished sauce over the base layer already in the dish.

4.  In a small bowl, mix together the topping ingredients until the butter is evenly distributed over the crumbs.  Sprinkle over the top of the dish and bake for 45 minutes.  Allow to cool for 10 minutes before serving so the sauce will thicken just a bit.

source: https://www.thisgrandmaisfun.com/chicken-cordon-bleu-casserole/

ITALIAN SAUSAGE PENNE CASSEROLE

Loaded with gobs of cheese, this Italian sausage penne casserole is so good with the flavor of the hot Italian sausage, mixed with the spices, tomatoes and pasta. A great comfort food the whole family will enjoy.

I’ve been making my Farfalle with Sausage forever, and it’s my kids ALL-TIME favorite dish. I decided to change that recipe up a bit with this delicious Italian sausage penne casserole. Talk about a cheesy, delicious meal. This has amazing flavor. Anytime Italian sausage is used in a dish, I’m all over it.

JUST LOOK AT THAT CHEESE

Oh man, sooooo good! This can be made with sweet Italian sausage instead of the hot Italian sausage if you are a lover of the sweet sausage. Either works great and both tastes amazing.

SUPER TASTY

I usually don’t finish off a dish like this in the oven because it never makes it that far. Once I’ve added the cheese to the pan, we pretty much gobble it up right then. But with this recipe, add some of the cheese to the pan with the sausage and pasta, mix it up, pour half into a casserole dish, layer with additional mozzarella cheese, add the rest of the meat and pasta and then top it off with the remaining cheese. Cover with foil and pop it in the oven.

Also great left over, this Italian sausage penne casserole tastes just as good the next day, if there’s any left. When I make my farfalle with sausage, I usually double the recipe so we have lots left over. This is the same, it’s that good.

TRY THIS ITALIAN SAUSAGE PENNE CASSEROLE TODAY

Italian Sausage Penne Casserole

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

Course: Comfort Food, Dinner, Main Meal

Cuisine: Italian

Servings: 6 people

Author: Terri

Ingredients

1 16 oz box of Penne pasta

2 lb packages of Hot Italian Sausage, can use Sweet Italian instead

24 oz mozzarella cheese, grated

1 medium onion, chopped

5 cloves of garlic, chopped

1 28 oz can of diced tomatoes

1 1/2 tsp basil

1 1/2 tsp oregano

Salt and pepper, to taste

Instructions

Preheat oven to 350° and spray a 3 quart casserole dish with a non stick spray. Set aside. 

Remove sausage from casing and add to large skillet.

Crumble and cook over medium heat until done.

Drain grease from sausage, reserving 2 tablespoons of grease. Set sausage aside.

Spoon 2 tablespoons of grease back to pan, add chopped onions and garlic and saute until onions are translucent.

Pour diced tomatoes into skillet with the onions and garlic.

Add basil, oregano, salt and pepper.

Cook for about 5 minutes over medium heat.

Add Italian sausage back to skillet and bring to a boil.

Cover and simmer on low for approximately 20 - 30 minutes, stirring occasionally. 

Cook pasta according to package directions for al dente.

Drain, rinse and place pasta back in pan.

Add sausage mixture to pan with pasta.

Add 1/2 of the mozzarella cheese to the pan and stir well until melted.

Place 1/2 of the meat and pasta mixture into prepared casserole dish, sprinkle with cheese, add the rest of the meat and pasta, top with remaining cheese, cover with foil bake until cheese is bubbly and heated through, approximately 30 minutes. Can remove foil and bake the cheese a bit more. 

Serve with salad and garlic bread.

ENJOY!

source: http://www.greatgrubdelicioustreats.com/italian-sausage-penne-casserole/

Tender tortellini pasta filled with cheese or spinach is simmered along with Italian sausage in a rich and flavorful sauce to make this Sausage, Tortellini, and Spinach in a Creamy Tomato Sauce. This dish is so irresistible, the whole family was stealing bites straight out of the pan on the stove.

One pan meals are huge right now. No one likes to spend hours cleaning up the kitchen after spending time cooking dinner, right? This meal though? I would happily wash a whole lot of pots and pans to eat this Sausage, Tortellini, and Spinach in a Creamy Tomato Sauce again. Lucky for both of us, this deliciousness cooks up in a single skillet, making cleanup a breeze.

What is tortellini? Tortellini is a fun little pasta. Similar to ravioli, tortellini is typically filled with cheese, vegetables, or meat. Most commonly found in the refrigerated section of the grocery store, it might also be found in the freezer, or sometimes with the dried pasta as well. (This particular recipe is written for the most commonly used refrigerated style of tortellini pasta.)

Wondering how to cook tortellini? Tortellini can be boiled like dried pasta, simmered with a sauce in a pan, or sautéed on the stove. Tortellini can even be baked.

My boys have been on quite a tortellini kick lately, requesting it almost every time I’m meal planning. I made this Sausage, Tortellini, and Spinach in a Creamy Tomato Sauce last month for a super fast late night dinner and Sean asked if it was already on the blog. I knew it wasn’t, but I didn’t realize that I didn’t have a single tortellini pasta recipe posted.

How is that even possible? Keep an eye out for a few more of our favorites in the next few months. I started this blog to save my family’s favorite recipes in one handy place, so those need to be here too.

Here are a few more one skillet meals to help with your weeknight menu planning. Better-Than-Take-Out Fried Rice, Kielbasa Cabbage Potato Skillet, and One-Pot Pasta with Fresh Tomatoes and Basil are three of my favorite 20-Minute Meals. One Pan Mustard Glazed Salmon and One Pot Taco Casserole are quick and tasty dinner options as well.

Kitchen Tip: I use this skillet to make this recipe.

Sausage Tortellini with Spinach

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Course: Main Course

Servings: 6

Calories: 626 kcal

Ingredients

1 pound Hot or Mild Italian Sausage

1/2 medium onion, chopped small, about 2/3 cup

3 cloves garlic

3 (14) ounce cans crushed tomatoes

20 ounces refrigerated tortellini

4 ounces baby spinach, roughly chopped

1/2 cup heavy cream

1/2 cup Parmesan or Pecorino Romano cheese, shredded (optional)

Instructions

Cook and crumble the sausage in a large skillet over medium-high heat. When the sausage has almost browned, add the onion and garlic. Continue cooking for 2-3 minutes until the garlic is fragrant and the onion begins to soften.

Add the tomatoes and the tortellini to the skillet. Stir and reduce heat once the sauce comes to a simmer. Cover with lid and simmer softly until the tortellini is tender about 8-10 minutes.

Add the spinach and stir for 1-2 minutes until it wilts. Stir in the cream. Sprinkle each serving with cheese if desired. Enjoy!

Notes

I've used three cheese, spinach, and mushroom filled varieties of tortellini to make this recipe. Spinach is my personal favorite.

source: https://barefeetinthekitchen.com/sausage-tortellini-spinach-recipe/

Currently, I’m in the thick of the busiest time of the year, for both business and family life.

Head down, nose to the grind, focused on family and things that pay the bills, declining personal and work invitations every day with “see you next year!” half joking signatures.

I’m exhausted. Happy, but exhausted.

So it’s during this time when I find myself drawn more and more to comfort food. Those rich, hearty dishes that fill you up with warmth from the inside out.

PASTA: THE ULTIMATE COMFORT FOOD

Pasta is my favorite comfort food.

I would eat pasta for lunch and dinner, at least four times a week, if I could. Pasta is versatile, and just goes with everything. It’s great in vegan dishes, vegetarian dishes, seafood, and meat recipes.

I. Love. Pasta!!

Lately, I’ve been trying to cut back and do more zoodles when I want pasta. Zoodles are awesome! I can’t wait to share some zoodles recipes with you all!

But, let’s be honest: it’s not the same. Zoodles are not a true replacement for pasta. Grain-free, dairy-free pasta like my favorite Cappello’s pasta is an amazing replacement for pasta.

Zoodles? They’re cooked veggies, and they’re delicious, but there’s no getting around what they are and accepting them as such.

Okay, now that I got that out of my system, let’s talk about this Easy, Hearty Rigatoni with Italian Sausage.

It’s the pasta I reach for when I want really delicious, comforting, satisfying, oh so decadent pasta.

This dish is a nice twist on the traditional spaghetti and meat sauce. I love rigatoni because it acts like a sauce vessel that cradles the rich tomato meat sauce. It’s so good. Not too spicy, doesn’t have any “weird” ingredients the kids might balk at – it’s just delicious comfort food at its best.

This is one of my absolute favorite easy and filling family dinner recipes.

I hope you try it and love it, too!

Easy, Hearty Rigatoni with Italian Sausage

Ingredients

1/2 pound uncooked rigatoni

2 tablespoons olive oil

1/4 pound Italian sausage with casing removed

2 garlic cloves, minced

1/4 cup yellow onion, finely chopped

1/4 cup beef broth or red wine

1 can petite diced tomatoes

1 8-ounce can tomato paste

1 tablespoon finely chopped parsley

1 teaspoon finely chopped basil

parmesan cheese or grated non-dairy cheese (optional)

Instructions

Cook pasta according to package directions.

Heat olive oil in a large skillet over medium-high heat.

Add garlic and onions, and sauté for about 2 minutes, just until the onions are translucent.

Add ground sausage to skillet and stir until fully cooked, about 5 minutes.

Add beef broth or wine and scrap browned sausage bits off the bottom of the skillet.

Add tomatoes and tomato paste, stir all ingredients well, turn heat down to low-medium and simmer for at least 10 minutes.

Add cooked pasta and 1/4 cup reserved pasta water to the skillet and stir all ingredients until the pasta is coated with the sauce. If needed, add more reserve water to create a sauce consistency to your liking.

Remove from heat. Sprinkle parsley and/or cheese just before serving.

source: http://www.urbanblisslife.com/rigatoni-with-italian-sausage/

Lemon Blueberry Cheesecake Ice Cream – words can’t even begin to describe how luscious this homemade ice cream is. It’s a must try recipe!

Summer is winding down, but it’s not too late to enjoy a bowl of homemade ice cream, especially one as tasty as this recipe! Although to be perfectly honest, I can enjoy a bowl of ice cream in the dead of winter. Any other ice cream die hards out there?

I usually prefer some type of chocolate in my ice cream, but my husband prefers fruit flavors. He thought that this ice cream was spectacular, and I have to agree with him. Even without a hint of chocolate, this ice cream is on my top five list of all ice cream flavors I’ve ever tried! It is unbelievably yummy!

I have always been a fan of blueberries and lemon together, but I’ve never had them in ice cream. It is a match made in heaven. And of course the cream cheese makes the ice cream so rich and creamy. Oh my word. I’m drooling just thinking about it.

This is the kind of ice cream that you want to hide in the freezer and eat after the kids are in bed. Because trust me, you won’t want to share it! But just for the record, I did let my kids have some. I’m not a totally horrible person. 😉

Lemon Blueberry Cheesecake Ice Cream

Berry mixture:

1 1/2 cups blueberries

1/4 cup sugar

Base:

8 oz cream cheese, softened to room temperature

1 cup sugar

2 cups cream

1 cup milk

1 tsp vanilla

1 Tbsp lemon juice

1 tsp lemon zest

4 squares graham crackers (2 full crackers), broken into pieces.

Boil blueberries and sugar in a small saucepan till berries burst and the mixture has thickened. (7-8 minutes) Cool completely and chill.

Beat cream cheese and sugar till smooth. Beat in the cream, milk, vanilla, lemon juice, and zest. Chill for several hours or till cold. Freeze ice cream in an ice cream maker.

Set aside 1/2 cup of the blueberry sauce. Layer the ice cream base, the remaining blueberry sauce, and the graham cracker pieces in a freezer container. Cover and freeze for 2-3 hours or till hardened. Serve with reserved blueberry sauce if desired.

If you like this recipe, please pin it! 🙂

source : https://www.creationsbykara.com/2016/08/lemon-blueberry-cheesecake-ice-cream.html/

Hearty Korean BBQ Bowls made with bulgogi beef, garlic scented rice, quick cucumber carrot salad, and half boiled eggs. These bowls are warm, comforting, and LOADED with protein.

Livin’ that bowl life.

➡➡➡ More specifically korean bbq bowls consisting of garlic scented rice, quick pickled cucumber and carrot salad that is a little tangy and a little sweet, with a half boiled egg, and a good dollop of spicy sriracha mayo to just hug it all and give the whole thing a little ???.

Bowls were my jam this summer and that shouldn’t change just because the seasons do, right? The sheer possi-bowl-ites (yes, I went there) for the fall are a little insane and frankly my friend, they make me a little giddy with joy. Harvest bowls? YASS. Warm, comforting bowls of veggies//protein//carbs that allow you to pile all sorts of fresh, seasonal food in a bowl and make it your own to love and crave.

I am all in with this bowl thang.

The base of any good rice bowl is the rice (duh, right) and this Korean bbq bowl is no exception. This one goes out to all my garlic fanatics out there. We’re making garlic scented rice. I’ve got a garlic –all caps– LOVER at home and this little number has already been requested again and again.

By garlicky, we’re talkin’ about infusing the olive oil as it heats up with freshly sliced garlic and then we’re going to sauté the rice in that oil before cooking it so the garlic flavor is hugging every single grain of rice. Real talk though, this is garlicky. And I get that that isn’t everyones scene. If you want to make this a little more mellow in the garlic department, you can give the whole cloves a little whack with a knife so they’re smashed but still whole instead of slicing them up. This’ll make it easier of you to fish them out, leaving you with just a hint rather than a full-on dose of garlic.

Next, we talk rice. I’m using parboiled rice in this recipe because it’s kinda been one of my top 10 food obsessions of 2016. I’m sure you can make this recipe with regular/basmati rice, however this will require some tinkering on your part in the department of cooking time and additional cooking liquids.

These hearty Korean bbq bowls are a spin off of my bulgogi beef kabobs where I first learned the amazingness of a unripe pear and how it’s tenderizing abilities are a little bit magical.

It starts with a couple inches of ginger, a few garlic cloves, half an onion, and half an asian pear. I’ve used north american varieties of pears in the past to make bulgogi beef and they work just as well so if you’re grocery store doesn’t carry asian pears, simple replace it with 1 bartlett pear. Along with that we need a little soy sauce, brown sugar, scallions, and sesame oil. The scallions are simply for marinating so leave them in larger pieces so they can be easily removed. Mix it all and let it marinate for 20-30 minutes covered in the refrigerator.

Cook up the steak on a cast iron skillet in batches so that the meat sears and seals in all those amazing flavors. You want to do this is batches because otherwise you’ll end up with steamed beef and really, that just isn’t pretty or delicious.

While your steak marinates, get the pickled veggie salad going. You’re combining sesame seeds, red pepper flakes, a little salt, 1/4 cup rice vinegar and a little honey in a bowl and adding in sliced cucs and shredded carrots and letting it sit for at least 10 minutes in the refrigerator to give it that sweet//salty//tangy flavor. Serious talk. It’s all sorts of addicting. I mean, gimme a fork and watch me go to town.

Here’s how this whole all comes together:

You put a big spoon of warm garlic scented rice in your bowl, top it with the caramelized korean bbq and then comes the pickled veggies, followed by a fried or half-boiled egg and for a hint of freshness we’re doing sliced scallions and jalapeños with a squeeze of store-bought sriracha mayo. You can make it at home too if you’d like but with all the other components you’ve got to prep, ain’t no shame in a little store-bought action.

And when you go in for your first bite, you grab a little bit of eeeeeerrything because korean bbq bowls are meant to be flavor//color//nutrition all packed into every single bite.

It’s warm. It’s comforting. It’s filling.

IT NEEDS TO BE DINNER.

KOREAN BBQ BOWLS WITH GARLIC SCENTED RICE

Hearty Korean BBQ Bowls made with bulgogi beef, garlic scented rice, quick cucumber carrot salad, and half boiled eggs. These bowls are warm, comforting, and LOADED with protein.

INGREDIENTS:

STEAK MARINADE:

1 1/2 pounds flank or sirloin steak, cut into thin strips

1/2 asian pear, diced

6 cloves garlic

2 inch piece of ginger, sliced

1/2 small onion, diced

3 tablespoon EACH soy sauce and brown sugar

1 1/2 tablespoon sesame oil

2 scallion, cut into large pieces

1 tablespoon oil

GARLIC SCENTED RICE:

1 tablespoon oil

2 cloves garlic, sliced (or smashed)

1 1/4 cup parboiled rice (see notes)

2 1/2 cups warm chicken broth

CUCUMBER + CARROT SALAD:

1 teaspoon sesame seeds

1/4 teaspoon red pepper flakes

1/4 cup rice vinegar

3 tablespoon honey

1 cup EACH sliced cucumbers and shredded carrots

TO SERVE:

sliced scallions, jalapenos, toasted sesame seeds, fried eggs, 1/2 boiled eggs, sriracha mayo, wonton strips, sliced avocados and anything else you like!

mayo, wonton strips, sliced avocados and anything else you like!

DIRECTIONS:

1.STEAK MARINADE: In a food processor combine the pear, garlic, ginger, and onion and pulse until a thick paste forms. In a large bowl, combine the sliced steak, prepared tenderizer, soy sauce, brown sugar, sesame oil, and scallions. Stir to coat the meat evenly. Cover and refrigerate for 20- 30 minutes. When ready to cook, heat a large cast iron skillet over high heat. Add the oil and 1/2 the meat (do not add the excess marinade) to the skillet and cook for 1-2 minutes or until the steak is brown and crisp on the outside. Repeat with the second batch.

2.GARLIC SCENTED RICE: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice to remove any excess starch, set aside. Add the oil and garlic to a skillet and heat the skillet over medium heat. This will infuse the oil with the garlic flavor. You can remove the garlic if you don’t want it to be too garlicky at this point. Add the rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the chicken broth and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before fluffing with a fork.

3.CUCUMBER + CARROT SALAD: In a bowl combine the sesame seeds, 1/2 teaspoon salt, red pepper flakes, rice vinegar, and honey until the honey dissolves. Add the cucumbers and carrots and stir to coat. Allow to marinate for atleast 5-10 minutes in the refrigerator.

4.ASSEMBLE: Place the rice in a bowl, topped with cooked steak, cucumber + carrot salad, half boiled egg and sprinkle with sliced scallions or toasted sesame seeds. Drizzle with sriracha mayo if desired.

NOTES:

1.This recipe has only been tested with parboiled rice. You can certaily use long grain/ bastmati rice but you’ll need to adjust the cooking liquid and cooking time accordingly.

2.To make your own sriracha mayo: combine 1/2 cup mayonnaise, 2-3 tablespoons sriracha sauce, 1 teaspoon sugar, and 1 teaspoon soy sauce in a bowl and stir until completely mixed. Use immediately or allow refrigerate until needed. Will last about 5 days in the refrigerator.

source : http://littlespicejar.com/korean-bbq-bowls-garlic-scented-rice/