Easy Green Chili Chicken Casserole - KETO

3 cups shredded or diced cooked chicken
8 oz cream cheese, softened
3/4 cup sour cream
1 7-oz can diced green chilies
1/2 tsp cumin
1/4 tsp each salt and pepper
1 1/2 cups shredded cheese of choice, divided

Preheat oven to 350.
In a large bowl, mix all ingredients together, reserving 1/2 cup shredded cheese.
Spread mixture into an 8" X 8" casserole dish.
Sprinkle reserved cheese over top.
Bake for 35 - 40 minutes until hot and bubbly and cheese is browned.

Ham and Potatoes "2" (Large Casserole)

4 large russet potatoes, peeled, diced large, and cooked until just tender - do not overcook
3 - 4 cups leftover ham, diced
1 large onion, diced

For Sauce:
2 TBS butter
2 TBS flour
1 tsp salt
1/4 tsp pepper
2 cups milk
1 can cream of chicken soup - undiluted
2 cups shredded cheddar cheese

In a medium saucepan, melt butter; stir in flour and cook together about 2 minutes to form a roux.
Add salt and pepper.
Stir in milk and cook & stir until mixture thickens.
Add soup and cook until smooth.
Add cheese and stir until melted.

In a large mixing bowl, toss together potatoes, ham, and onions.
Pour sauce over all and mix until well combined.
Bake at 350 about 45 minutes or until hot and bubbly.

Hot Chicken Salad (casserole)

3 cups cooked, cubed chicken
1 1/2 cups diced celery
1 cup diced green pepper
1/2 cup diced onion
1 cup shredded cheddar cheese
3 cups cooked rice
2 cans cream of chicken soup
1 cup mayonnaise
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
Topping:
3 cups bread crumbs tossed with 1/4 cup melted butter

Toss together:
chicken, celery, green pepper, onion, cheese, rice

Mix together:
soups, mayo, milk, salt & pepper

Pour soup mixture over chicken mixture and stir to combine.
Place in a 13 X 9 sprayed baking dish.
Spread buttered crumbs evenly over top.
Bake at 350° about 30 minutes or until hot and bubbly.
Serves 9 - 12

Chicken Pan Pie

5 - 6 boneless, skinless chicken breasts - cooked and cubed
1 can cream of chicken soup
1 can chicken broth
1 cup sour cream
2 - 3 cups frozen mixed vegetables - no need to thaw
1 1/2 cups Bisquik
1 1/2 cups milk

Preheat oven to 400°
Place chicken in bottom of a 13" X 9" baking dish.
Sprinkle vegetables on top.
Add pepper to taste.
Mix together soups and sour cream and pour over chicken and vegetables.
Mix together Bisquik and milk and pour evenly over all.
Bake 1 hour until top is golden.

Baked Chicken Cordon Blue

6 boneless, skinless chicken breasts
6 slices deli ham
6 slices Swiss cheese (may substitute mozzarella)
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup Parmesan cheese

Carefully pound breasts flat.
Cover with ham and then cheese slices.
Roll up and secure with toothpicks.
place seam side down in a 13" X 9" baking dish.
Sprinkle with salt & Pepper and Parmesan cheese.
Make a sauce with the soup and sour cream - heat gently.
Pour sauce over chicken and bake at 350° for 1 hour.

Quick Chicken Broccoli (and Vegetable Rice VARIATION) Casserole

2 cups cooked, diced chicken

4 cups fresh or frozen broccoli cuts

1 can cream of chicken soup

3/4 cup mayonnaise

1 tsp lemon juice

1 cup shredded cheese

Bread crumbs or crushed potato chips for topping (optional)

Cook broccoli until just crisp-tender.

Place in bottom of a 13" X 9" casserole dish.

Evenly scatter diced chicken on top of broccoli layer.

Mix together soup, mayo, and lemon juice...

Pour over layers.

Top with cheese (and crumbs, if desired)

Bake at 350° 35 - 45 minutes until hot and bubbly.

Variation:

2 cups cooked rice (Minute or regular)
12 - 16 oz. frozen California Medley vegetables, thawed, but not cooked
(I use the Aldi steamable brand - veg pieces are a smaller size)
2 cups cooked, diced chicken
1 can cream of chicken soup
3/4 cup mayonnaise
1 tsp lemon juice
1 cup shredded cheese

Place cooked rice in bottom of an 8" X 8" casserole dish.
Layer vegetables evenly on top.
Layer chicken on top of vegetables.
Mix together soup, mayo, and lemon juice.
Pour evenly over layers.
Top with cheese.
Bake at 350° 35 - 45 minutes until hot and bubbly.

Chile Relleno Casserole #2

1/2 cup butter, melted
1 7-oz can green chiles (not diced) - or enough to cover bottom of baking dish
1/2 pound grated cheddar cheese
1/2 pound grated Jack cheese
(Or 1 pound grated colby/jack cheese)
3 eggs
1 tsp salt
1/4 tsp pepper
2 cups milk
1 cup Bisquick

Pour butter in bottom of a 13" X 9" baking dish.
Arrange chiles on bottom of dish.
Cover with cheeses.
Blend eggs, milk, Bisquick and seasonings
Pour over cheese layer.
Bake at 350° for 35 - 40 minutes until set.

Ham and Potato Casserole

4 cups diced, cooked potatoes
1 small onion, diced
2 cups ham, diced
3 TBS butter
3 TBS flour
1 1/2 cups milk
1 cup shredded cheddar cheese
1/2 tsp paprika
Salt and pepper to taste

Combine potatoes, onion, and ham in a 2 quart casserole dish.
In a saucepan over medium heat, melt butter, blend in flour until smooth and bubbly.
Gradually add milk, cook, stirring constantly, until thickened.
Stir in shredded cheese and paprika - season with salt and pepper.
Pour over ham mixture and gently mix to combine.
bake at 350 for 35 - 45 minutes, until bubbly.
Serves 4 - 6

Chicken Cordon Bleu Casserole

2 lbs boneless, skinless chicken breast - cooked & cut into chunks
Seasoned bread crumbs
1 egg mixed with 1/2 cup milk
1 cup Swiss cheese, grated
1 cup ham, diced
1 can cream of celery (or chicken) soup
1 cup milk
pepper to taste
Oil for browning


Preheat oven to 350
Dip chicken chunks in egg mixture, then in bread crumbs.  Coat well.
Brown in a little oil until golden.
Place browned chunks in a baking dish; spread cheese and ham on top.
Sprinkle with pepper as desired.
Mix soup with 1 cup milk and pour over top of chicken.
Bake 30 minutes at 350 or until tender and bubbly.

Pam's Chile Relleno Casserole

3 7-oz cans whole green chiles
1 lb. Jack cheese, grated (reserve 1/2 cup)
1 lb. cheddar cheese, grated
3 eggs, beaten
3 TBS flour
1 5-oz can evaporated milk
1 8-oz can tomato sauce

In a 9" X 13" pan, layer half the chiles then half the cheeses.  (Remember to reserve 1/2 cup of Jack cheese)
Add flour and milk to beaten eggs, and using an electric mixer (to make sure there are no lumps), beat until well blended.
Pour egg mixture over chile/cheese layers.
Casserole may be refrigerated at this point if desired.
Bake at 350 for 30 minutes.
Spread tomato sauce evenly over the top, and sprinkle with reserved cheese.
Bake 15 minutes longer.
Allow to set for 5 minutes before cutting into squares to serve.
* Recipe may be halved and baked in an 8" X 8" pan.

Golden Potato Casserole

8 medium potatoes, boiled in skins, peeled and sliced

1 chopped onion

1 1/2 cups shredded cheddar cheese

1/4 cup margarine

2 cups sour cream

1 can cream of chicken soup

1 tsp salt

1/4 tsp pepper

Add onions and cheese to potatoes; gentle toss together.

Heat soup with margarine and sour cream. Add salt and pepper.

Fold soup mixture into potatoes.

Place in buttered baking dish.

Bake at 350 45 - 50 minutes.

Hash Brown Casserole (Funeral Potatoes)

A definite crowd pleaser!

2 lbs. shredded frozen hash browns (12 cups frozen hash browns)

(frozen cubed hash browns may be used, but shredded is traditional)

2 cups shredded cheddar cheese

2 cans undiluted cream of chicken soup

2 cups (16 oz) sour cream

2 onions, diced

1 tsp salt

1/4 tsp pepper

1/2 stick margarine

Heat oven to 350.

Toss together potatoes, onions, and cheese.

Mix together soup, sour cream, and margarine. Add salt & pepper.

Heat soup mixture to combine ingredients.

Pour soup mixture over potato mixture and thoroughly combine.

Bake at 350, uncovered, in a 9 X 13 casserole dish 50-60 minutes until hot and bubbly.

Double Cheese Casserole

We discovered this recipe shortly after we were married and it's been a favorite ever since!

1 &1/2 cups dry elbow macaroni noodles, cooked and drained

1 lb. ground beef or turkey

1 small onion, diced

1 (15-oz) can tomato sauce
1 tsp salt
1/4 tsp pepper

1/2 cup cottage cheese (optional; add extra sour cream if omitting)

1 3-oz. pkg. cream cheese

1/4 to 1/2 cup sour cream (depending on if adding cottage cheese or not)

1 medium tomato, sliced

Heat oven to 350.

In a large skillet, cook and stir meat and onion, until meat is browned and onion is tender.

Drain any fat.

Stir in tomato sauce, salt & pepper.

Heat to boiling and simmer 1 minute.

Remove from heat and stir in cottage cheese, cream cheese, and sour cream until well blended.

Pour into ungreased 1 1/2 quart casserole dish.
Add cooked, drained noodles

Arrange sliced tomatoes on top.

Cover and bake 30 minutes or until bubbly.

4-6 servings.

White Enchiladas

Good for a crowd... makes about 16. Recipe may be halved

4 cups chicken breast, cooked and cubed

2 cans cream of chicken soup

16 oz. sour cream

1 7-8 oz can chopped green chilies

3-4 cups shredded Monterey Jack cheese

1 stick butter or margarine

16 flour tortillas

pepper to taste (I don't add salt to this)

Spray 2 (two!) 9 X 13 baking dishes with non-stick spray

mix together soups, sour cream, butter, and pepper.

Stir over medium-low heat until melted and blended.

Reserve 2 cups and set aside.

Toss together chicken, chilies, and cheese... add remaining soup mixture.

Place generous spoonfuls of chicken mixture on flour tortillas, and roll up.

Place enchiladas, seam side down, in baking dish - 8 per dish.

Spread reserved soup mixture evenly over tops of enchiladas.

Cover with foil and bake at 350 30 minutes.

Uncover and cook an additional 10 minutes until hot and bubbly.  

Macaroni and Cheese

The old fashioned recipe that both our mothers made when we were growing up - there's just no comparison!

2 1/2 cups uncooked macaroni, cooked

2 cups milk

5 eggs

4 cups (1 lb) shredded cheddar cheese

salt and pepper

In a generously buttered baking dish, layer 1/3 of cooked macaroni followed by a layer of 1/3 the cheese. Salt and pepper each layer.

Continue layering with other 2/3 macaroni and cheese.

Beat eggs; mix together with milk.

Pour egg & milk over macaroni and cheese layers.

Bake at 350 for 35 - 45 minutes until set

Chicken Broccoli Divan

Great for family gatherings and church suppers!

8 cups cooked, diced chicken (meat from approx 2 chickens)

2 16-oz. pkgs frozen broccoli (thaw and drain overnight)

1 1/2 cups shredded cheddar cheese

place broccoli in bottom of 9 X 13 baking dish.

Spread chicken evenly over broccoli.

Sauce:

3 cans cream of chicken soup

1/2 cup mayonnaise

2 TBS lemon juice

Heat and mix together; pour over layers. Sprinkle with cheddar cheese.

Bake at 350 for 45 minutes.

Chicken Noodle Casserole

6 oz. medium curly noodles (about 3-1/2 cups dry)

3 chicken breasts, cooked and diced  (BAKE uncovered 400° 25 minutes, cover w/foil until ready to assemble) 

3/4 cup mayonnaise

1 cup diced celery

1 medium onion, diced

1 can cream of chicken soup

1/2 cup milk

1/2 tsp salt

1/4 tsp pepper

1 cup shredded cheddar cheese

Preheat oven to 425.

Cook and drain noodles.

combine chicken, celery, onion, and noodles - stir in mayonnaise.

Blend soup with milk until smooth; add salt and pepper and heat through.

Add cheese and heat until cheese is melted.

Add soup mixture to chicken mixture and stir to combine.

Bake, uncovered in a 2-quart casserole dish for 20 minutes.

Chicken and Biscuits

1 medium onion, chopped

1 1/2 tsp butter

4 cups cooked chicken, diced

1 cup sour cream

1 can cream of chicken soup

1/2 cup milk

1/2 cup chopped pimento (4-oz. jar)

1 cup shredded cheese

6 Pilsbury Grands biscuits (may also use the smaller Grands)

Preheat oven to 350. lightly grease/spray an 8 X 10 baking dish.

Saute onion in butter until tender.

Combine onion and chicken, set aside.

In a small saucepan, combine soup, sour cream, milk, and pimentos.

Heat and stir until combined.

Pour over chicken and onions, and stir to combine.

Spoon into baking dish and bake for 15 minutes.

Remove from oven and sprinkle with 3/4 cup cheese.

Arrange biscuits on top and sprinkle with remaining cheese.

Bake an additional 20 minutes until biscuits are browned and sauce is bubbly

Chicken Pot Pie

1 can cream of chicken soup (fat free works!)

1/4 - 1/2 cup sour cream

1/2 stick butter

1 tsp chicken bouillon

2 cups chicken, cooked & diced

1/2 cup peas (canned or frozen)

3/4 cup sliced carrots, cooked al dente

1/2 tsp salt

1/4 tsp pepper

1 recipe pie dough (recipe follows)

In a medium saucepan, combine soup, sour cream, butter, bouillon, and seasonings.

Heat through, stirring to combine

Add chicken and vegetables. Simmer about 5 minutes.

Pour into a dish lined with 1/2 the pie dough.

Cover top with remaining dough. Seal the edges, and poke a few holes in the top.

Bake at 375 35-40 minutes, or until crust is browned and filling is bubbly.

Pie Dough (pate brise)

2 1/2 cups flour

1 tsp salt

1 tsp sugar

2 sticks COLD butter, cut into chunks

1/4 - 1/2 cup ice cold water

Place flour, salt, and sugar in food processor. Drop in cubed butter.

Pulse until butter is chopped into small, pea-sized pieces.

With machine running, SLOWLY drizzle in ice water until mixture *just* comes together and forms a ball.

Divide in half, roll out on floured surface.