Nacho Casserole

 Nacho Casserole

1lb hamburger

1/2 small bag tortilla chips crushed

8 oz shredded colby/monterey jack cheese

1 can sweet corn, drained

3/4 cup mayo

1 tbsp chili poweder

12 oz salsa

Brown hamburger.  Add corn, mayo, chili powder, and salsa.  In casserole dish, layer 1/2 meat mixture, 1/2 chips, and 1/2 cheese.  Repeat.

Cook in 350 degrees oven until cheese is melted through about 15-20 minutes.

Dr Pepper Cake

This is my new all time favorite chocolate cake -- so very moist and delicious.  I found this on a blog, and it was for cupcakes.  But the recipe works fine for a 9x13 cake pan.

I did not care for the icing on the blog...and I've tried making another recipe and it wasn't quite right so that part of the recipe is still to be perfected.

Dr. Pepper Chocolate Cake

Ingredients:

1- 15.25 oz Boxed Cake Mix, Devils' food flavored 

3/4 cup buttermilk, room temperature

1/2 cup vegetable oil

3 large eggs, room temperature

1 cup Dr. Pepper

Instructions:

1. Preheat oven to 350 degrees F.  Spray a 9x13 cake pan with cooking spray.

2.  In the bowl of a stand mixer fitted with a paddle attachment, add chocolate boxed cake mix.  Mix on low speed to break up any clumps.  Add buttermilk and vegetable oil and mix on medium speed until flour mixture is moistened.

3.  Add eggs one at a time, making sure each egg is incorporated before adding the next.  Once all the eggs have been combined, slowly stream in Dr. Pepper with the mixer running on low.  Mix until combined.

4. Pour into the pan and bake according to the instructions on the cake mix box.

Chicken and Dressing Casserole

Chicken and Dressing Casserole

Source:  Granny Lois

4 large chicken breasts

1 (10 ¾ oz) can cream of chicken soup

1 (10 ¾ oz) can cream of mushroom soup

1 (8oz) pkg herb seasoned stuffing mix

½ cup butter, melted

 

Boil chicken until tender. Remove chicken from broth.  Strain broth reserving 2 2/3 cups. Debone chicken and cut into small pieces.  Set aside.  Combine chicken soup with half the broth.  Mix well and set aside.  Combine mushroom soup with remaining broth.  Mix well and set aside.  Combine stuffing mix and butter.  Reserve ¼ cup for garnish.  Spoon half of the remaining stuffing mixture into a greased 9x13 pan.  Top with half the chicken.  Cover with chicken soup mixture.  Repeat layer.  Pour mushroom soup over layers.  Sprinkle with reserved stuffing mixture.  Cover and refrigerate overnight.  Remove casserole from refrigerator for 15 minutes before baking.  Uncover and bake at 350 for 30-45 minutes.

Cashew Chicken Casserole

This recipe has been making the rounds on Facebook. My friend, Lori Hicks, is the one who told me she had made it and that it was good.  This was originally a weight watchers recipe but I didn't use the low fat soup or reduced calorie margarine.  (yuck, who uses margarine?)

Here is my fully loaded and delicious recipe.  Also, the original recipe  says to add 1 cup of chow mien noodles when you add the cashews.  We decided we like it best without the chow mien noodles.

Cashew Chicken Casserole
Source: Unknown, came to me via Lori Hicks on Facebook

1 onion, diced
1 cup diced celery
2 tablespoons butter
salt & pepper
1 pound cooked chicken breast tenderloin (I boiled the chicken this morning, then diced it once it cooled a little.)
2/3 cup chicken broth
2 cans cream of chicken soup
1/4 cup soy sauce
2 cups cooked rice  (I used the kind that you boil in a bag, it was slightly over 2 cups.  I used brown rice.)
cashews
1-2 green onions

Sauté onion and celery in butter, season with salt and pepper, cook for a few minutes.  Add broth and cream of chicken soup.  Simmer for 5 minutes, stirring often.  Add cooked rice, chicken and soy sauce.  Pour into a greased 9x13 baking dish.  Bake until bubbly and brown, about 30 minutes.  Remove from oven and sprinkle with cashews.  Bake 5 more minutes.  Sprinkle with green onions before serving.

Chicken Pot Pie

Chicken Pot Pie has always been a favorite of mine.  I even love the little frozen ones and I remember them being such a treat when I was a kid.  We didn't have them often but man, did I love them!

This recipe is from a past co-worker, Leslie.  It's quick and easy.  And it's always good.

Chicken Pot Pie
Source: Leslie Biele

1 pkg of 2 pie crusts (I use the Pillsbury pie crusts that you just unroll and use)
1 rotisserie chicken, meat picked from bone into small pieces
2 (10.75 oz) cans cream of chicken soup
3 (15 oz) can mixed veggies, drained

Preheat oven to 350 degrees.  Put bottom pie crust in a deep dish pie dish.  Combine the chicken, soup, and veggies.  (add some salt and pepper for extra flavor).  Mix well and pour into crust.  Cover with top pastry.  Seal edges and cut vents in top.  Bake for 45 minutes, until crust is golden brown.

Marcia's Broccoli Cheese Casserole

My sister-n-law made the most awesome broccoli cheese casserole ever for Thanksgiving! I texted her today because I just had to get the recipe.  It is SO GOOD!  She sent me the recipe, which was her Grandma's recipe.  I love recipes that have stood the test of time and have some history! 

Marcia's Broccoli Cheese Casserole
Source: Marcia Dotson

Sauté 3/4 cup diced onion and 3/4 cup diced celery in butter.

Then add:
1 pkg frozen broccoli florets
1 can cream of chicken soup
1 soup can of  milk
1 tsp sugar
1/2 tsp salt
2-2 1/2 cups cooked rice
15 oz jar of cheese whiz

Bake in oven at 350 until bubbly, heated through, and not too soupy. 

You can also make this the night before, cover with foil and place in the fridge.  the next day bake it for about an hour with the foil on then remove foil and bake about 15 minutes.