Cheesy Broccoli Chicken and "Rice" Casserole

Cheesy Broccoli Chicken and "Rice" Casserole

from Lillie Eats and Tells

serves 6-8 (serving size: 303 g)

1 c onion, diced (100 g)

7 c riced cauliflower, fresh or forzen (680 g)

2 t kosher salt

1/4 t pepper

3 cloves garlic, minced 

1 T flour

1 c non fat milk 

1 t garlic powder

1 t dried parsley

1/2 t curry powder

juice of half a lemon

5 T whipped Greek cream cheese (66 g; substitute reduced fat cream cheese for a tiny bit of extra fat)

3/4 c non fat Greek yogurt (170 g)

4 c steamed broccoli (360 g)

4 c grilled chicken, chopped (512 g)

3/4 c sharp cheddar cheese, grated (3 oz or 84 g)

Heat a large skillet over high heat.  Add onion and cook for 2-3 minutes until translucent and fragrant.  Add the cauliflower rice, salt and pepper, and saute for about 10 minutes until the cauliflower is tender and most of the water has cooked out.  Cauliflower should be soft.  Add garlic and cook for another 2 minutes.  Stir flour into the cauliflower and mix well.  Turn down to medium heat, add milk and mix well.  Add the garlic powder, parsley, curry powder, lemon juice, cream cheese and Greek yogurt, combining well.  Turn the heat down to low and add steamed broccoli and chicken.  Combine well and spread into a 9x13 baking dish.  Top with cheese and cover with foil.  Bake at 350 degrees for 20 minutes, covered, then uncover and bake for an additional 5-10 minutes, until melty.  (291 cal/16.5 C/ 8.5 F/ 37.6 P/ 4.4 fiber)

Taco Casserole

Taco Casserole

Jiffy cornbread mix (unmixed)

creamed style corn

1 egg

1 lb. hamburger

1 onion

taco seasoning

shredded cheese

Mix the cornbread mix, corn, and egg together. Put half of the mixture in the bottom of the pan. Brown hamburger with onion and taco seasoning in a pan. Put the browned meat over the cornbread mixture. Cover with shredded cheese. Cover with the remaining cornbread mixture and bake according to cornbread package directions. 

Beef Casserole

Beef Casserole

2 tablespoon cornstarch
1/4 teaspoon salt
dash of pepper
2 tablespoon soy sauce
2 cup thinly sliced strips of cooked beef
3-4 tablespoon oil
1 1/2 cup thinly sliced strips of green pepper
1/2 teaspoon garlic salt
3 tomatoes, peeled and cut in wedges
1/2 cup beef bouillon
1 can crisp Chinese noodles

Combine cornstarch, salt, pepper, and soy sauce. Place beef in the mixture and set aside. Cook green pepper lightly in oil. Remove the peppers. Add garlic salt to the beef and cook for 2-3 minutes. Add peppers, tomatoes, and beef bouillon. Cook until sauce is thick. Serve over noodles or rice.

Classic Chicken Divan Casserole

Dinner tonight is an oldie but a goodie.  My mom made this when I was growing up and although I've made a couple of changes to it, it is basically the same delicious classic that my whole family gobbles up!  When I need a satisfying meal to take to someone this is definitely one I turn to often.  Add some warm, crusty bread, fruit and/or a green salad and this meal is sure to please.

Classic Chicken Divan Casserole

2 T. butter
1/4 c. flour
1 c. chicken broth
1/4 c. half and half
1/4 t. salt
2 c. cooked rice
2 c. cooked chicken, cut in chunks
1 16 oz. pkg. frozen broccoli florets, defrosted
1/4 c. parmesan cheese (the green can stuff works great here)

Melt butter in a small saucepan and whisk in flour.  Add chicken broth and whisk over medium-high heat until mixture becomes thick and smooth.  Remove from heat and stir in half and half and salt.  Set aside.  Layer cooked rice, chicken, and broccoli.  Pour white sauce over the broccoli and top with parmesan cheese.  Bake at 350 degrees for 30 minutes.

Mexican Casserole

This is the kind of recipe that I love to find!  Simple, economical, fast and a crowd-pleaser all describe this dish.  I found this recipe in a local church cookbook.  It sounded good to me and I was hoping the kids would like it given all the good-for-you beans.  I finally tried it last night.  It had terrific flavor and everyone loved it!  I was so happy.  It is also very simple to throw together quickly with ingredients that I usually have on hand.  I think the only change I would make is to divide the ingredients between two 8x8 pans instead of one 9x13 and freeze one for later.  It made a lot for our family to eat in one night but the bonus of that is that I don't have to cook tonight!  I also used a 12 oz. bag of reduced fat mexican cheese (instead of mo jack and cheddar) with good results.  This will definitely become one of my regulars. 

Mexican Casserole
serves 10-12

1 1/2 c. crushed tortilla chips
1 lb. (2 c.) shredded cooked chicken
1 15 oz. can garbanzo beans, drained
1 15 oz. can kidney beans, drained
1 15 oz. can corn kernels, drained
1 8 oz. can tomato sauce
1 c. salsa
1 c. chopped red onion
1 green pepper, diced
1/4 c. chopped fresh cilantro
1 T. minced garlic (yes, tablespoon :) )
dash of salt and pepper to taste
6 oz. grated monterey jack cheese
6 oz. grated cheddar cheese

Preheat oven to 350 degrees. Grease a 9x13 in. baking dish, then scatter the crushed tortilla chips evenly on the bottom.  Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper,  cilantro, garlic, salt and pepper in a bowl.  Place half the mixture evenly in the baking dish.  Combine the cheeses, then sprinkle half over the mixture.  Cover with the remaining half of the chicken and bean mixture and sprinkle the remaining cheese on top.  Bake for 30 min.  Let stand for 5 min. before serving.  Serve with diced ripe tomatoes, sour cream, avocado chunks and more fresh cilantro!