Chicken & Noodle Casserole

Chicken & Noodle  CASSEROLE
4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste

Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9 xc 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

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Tater-Tot Casserole

Tater-Tot Casserole.

PHOTO CREDITS: Dana Clover

Tater-Tot Casserole
SERVES 4

• 1 lb lean ground beef
• 1/2 medium onion, chopped
• 1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted)
• 1 16 oz package frozen tater tots
• 1 cup shredded cheddar cheese
• salt & pepper

1. Preheat oven to 375 degrees.
2. Brown ground beef. season with salt & pepper.
3. Add chopped onion, cook until tender.
4. In a casserole dish, combine ground beef mixture & cream soup.
5. Top mixture with tater tots.
6. Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown.
7. remove from oven & top with cheese, return to oven until melted.

TIPS -
This casserole freezes great!
Just put it together then freeze until ready to bake. (adjust cooking times accordingly)

I always double or triple this one! It re-heats beautifully!

Loaded Mashed Potatoes

Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes


6 cups prepared mashed potatoes
1/2 cup milk
1 (8 ounce) package cream cheese
1 cup sour cream
2 teaspoons parsley flakes
1 teaspoon garlic salt
1 cup shredded cheddar cheese
1/2 lb bacon, cooked and crumbled
Directions:

1
Heat oven to 350°.
2
Mix first six ingredients in mixer on medium speed until smooth and creamy.
3
Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon.
4
Cover with foil and bake for 30 minutes.

Read more: <a href="http://www.food.com/recipe/loaded-mashed-potatoes-127039?oc=linkback">http://www.food.com/recipe/loaded-mashed-potatoes-127039?oc=linkback</a>

Chicken Cordon Bleu Casserole Recipe

 

 
Chicken Cordon Bleu Casserole Recipe

(recipe from Six Sisters Stuff)

Ingredients:
1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.

FRENCH ONION SOUP CASSEROLE

 
  
FRENCH ONION SOUP CASSEROLE

2-3 Tbs butter
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted**
2/3 c. milk ( use almond milk if your low carb )
1 tsp. soy sauce (Low sodium)
****8 or so slices of French bread ( I would skip for low carb)

**You can substitute cream of mushroom soup for cream of chicken to make vegetarian.

Slice onions and try not to cry. With this many onions, its hard.

Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.

Push bread slices under the sauce and top with the remaining cheese

Place casserole back in oven and finish baking for 15 more minutes.

Total prep time: 20 minutes.
Total baking time: 30 minutes.

Potatoe Casserole LOADED.

Fully loaded potatoe casserole
A must try!!!! 
8 medium potatoes, peeled and cut into quarters
1/2 cup cream cheese
1/2 cup sour cream
1/4 cup butter
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper (optional)
1 1/2 cups shredded cheddar cheese, divided
8 slices bacon, cooked, chopped, divided
1/2 bunch green onions, sliced

Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well. 

Preheat oven to 375° degrees F. 

Transfer potatoes back to the saucepan. Masher with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish. Use a spatula or fork to make an irregular surface

Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.