Chicken Artichoke Casserole

CHICKEN & ARTICHOKE CASSEROLE
Servings: 16
Quantity	Measurement	Ingredient
16	each	Boneless, skinless, chicken breasts, cooked and cut in chunks
3	cups	Chicken broth
4	each	(14 oz.) can artichoke hearts, drained
20	tablespoons	Butter
1	cup	All-purpose flour
1	teaspoon	Salt
to taste		Pepper
3	Cups	Half & half
2	Cups	grated Parmesan cheese
2	teaspoons	Dry rosemary
2	pounds	White mushrooms (fresh), sliced
Directions:
In frying pan over medium heat, melt remaining 4 tablespoons of butter; add mushrooms and cook until golden.
In pan over medium heat, melt 16 tablespoons of butter. Blend in flour, salt, pepper and cook, stirring until bubbly. Gradually stir in reserved 3 cups chicken broth and half and half. Cook, stirring until mixture boils and thickens. Add cheese and rosemary; stir until cheese is melted and sauce is smooth.
Mix together sauce, chicken, artichoke and mushrooms. Divide among 4 deep 8x8 inch pans.
To serve: Bake, uncovered, at 325 degrees for 30 minutes or until heated through. Serve on top of rice or noodles.
Containers needed:	4 deep 8x8 pans

Pioneer Woman's Sour Cream Noodle Bake

Sour Cream Noodle Bake

Prep: 10 Minutes	Level: Easy
Cook: 20 Minutes	Serves: 8

Ingredients

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
•  Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. 

Cook egg noodles until al dente. Drain and set aside. 

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. 

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted. 

Serve with crusty French bread.

Source: http://thepioneerwoman.com/cooking/sour-cream-noodle-bake/

Our Christmas Breakfast Casserole

I made this for the first time on Christmas day 2007. It was a hit and so easy and plan to make it for many more Christmas mornings.

Breakfast Casserole

Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes
Yields: 12 servings

INGREDIENTS:
1 (16 ounce) package ground pork breakfast sausage
12 eggs
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 Cup fresh sliced mushrooms, sauteed until brown
1 (32 ounce) package frozen potato rounds
1/2 cup shredded Cheddar cheese

DIRECTIONS:
1. Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3. In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
4. Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

Southern Living Shrimp Casserole

Gigi made this recipe a few months ago and it is one of my new favorite dishes. Yum.

Prep: 30 min., Cook: 17 min., Bake: 25 min.

Yield

Makes 8 servings

Ingredients

• 1 1/2 cups uncooked long-grain rice
• 1 1/2 pounds medium-size raw shrimp
• 1/2 cup butter
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 celery ribs, chopped
• 2 garlic cloves, minced
• 4 green onions, chopped
• 2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup (4 oz.) shredded Cheddar-colby cheese blend
• 1/4 cup fine, dry breadcrumbs

Preparation

1. Prepare rice according to package directions.

2. Peel shrimp, and devein, if desired.

3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)

4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.

5. Bake at 350° for 25 minutes or until cheese is melted.

*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.

Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.

Carol Dodd, Arley, Alabama, Southern Living, APRIL 2007

CHICKEN AND ARTICHOKE CASSEROLE

My mom has been making this since I was a little girl. It has always been one of my favorites.

CHICKEN AND ARTICHOKE CASSEROLE

4 chicken breasts (3 lbs.)
1/2 lb. fresh mushrooms, sliced
2 tbsp. butter
1 (14 oz.) can chicken broth
1 (14 oz.) can artichoke hearts, drained
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. Half and Half
1/2 c. Parmesan cheese
1/2 tsp. dried rosemary, crushed

Saute mushrooms in 2 tablespoons butter until brown. Put chicken breasts in simmering chicken broth in a single layer; cover and cook 20 minutes. Remove from broth (save broth), cool skin, and bone. Arrange chicken in 8 x 12 inch casserole. Top with artichoke hearts. Set aside. Melt 1/4 cup butter; stir in flour, salt, and pepper. Gradually add broth and cream. Cook and stir until thickens. Blend in Parmesan cheese and rosemary. Pour over artichokes. Sprinkle with mushrooms. Bake at 325 degrees for 30 minutes.

Three-Cheese Baked Spaghetti

Three-Cheese Baked Spaghetti (from www.tammysrecipes.com)
Recipe Name: Three-Cheese Baked Spaghetti
Picture: Three-Cheese Baked Spaghetti

Description:

Spaghetti pasta tossed with three cheeses, topped with a meat sauce and baked
Yield: 6 servings
Ingredients:

Pasta Ingredients:

8 ounces spaghetti
2 tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons dried parsley
1 cup cottage cheese
1/4 cup grated Parmesan cheese
6 ounces (1 1/2 cups) shredded mozzarella cheese*
2 ounces crumbled feta cheese, optional

Sauce Ingredients:

8 ounces ground beef
1 clove garlic, minced
1/2 onion, chopped
1/4 teaspoon ground black pepper
3 cups spaghetti sauce
1/2 tablespoon sugar
1 teaspoon Italian seasoning
2 ounces (1/2 cup) shredded mozzarella cheese, optional
Instructions:

1. Cook spaghetti according to package directions (al dente). Drain and return to pan (remove from heat though!). Add butter and stir until butter is melted. Add remaining pasta ingredients, stirring to combine. Spread pasta-cheese mixture in the bottom of a greased 8-inch square baking dish.
The bottom layer of three-cheese baked spaghetti

2. Brown ground beef with the garlic and onion. Drain grease and return to pan. Add pepper, spaghetti sauce, sugar, and Italian seasoning. Stir well and then pour over the pasta, spreading evenly. Sprinkle cheese on top if desired.
Three-cheese baked spaghetti, ready to be baked

3. Bake uncovered at 350 degrees for 35 minutes or until top cheese is browned and spaghetti is bubbly.
Three-cheese baked spaghetti
Additional Notes:

*If desired, substitute part of the mozzarella cheese with shredded cheddar cheese.

This recipe is based on "Old Country Baked Spaghetti" from the Little Red Hens blog. Measurements, instructions, and photos are all mine. :)
Preparation Time: 30-40 minutes
Cooking Time: 35 minutes
Tammy's Review:

This is the BEST spaghetti recipe!! When I first made it, I was expecting a so-so easy version of one of our favorite meals. As I was mixing the pasta and cheeses, I tasted some of it, and it was SO yummy! I think I could have eaten the pasta just by itself, before baking. ;)

The original recipe didn't call for the meat and sauce to be baked too, but since my husband doesn't like dry pasta (from being baked uncovered) and I like easy, one-dish baked meals, I decided to make it into a complete "spaghetti and meatball casserole".

It turned out perfectly. At first we thought it might be a little too runny, but as soon as it cooled slightly on our plates, we saw that it was a perfect saucy spaghetti. We tasted it and decided that this is our new way of making spaghetti!

I love that it's a baked meal, since that means I can wash the dishes while the food is in the oven, or make it up ahead of time instead of last-minute, trying to keep the pasta hot and cooking the sauce and meat in another pan.

This recipe is great. Served with a green salad and/or green vegetable and some fresh bread, this meal is perfect for a busy night's dinner or for sharing with guests. My rating: 10/10