Foodie Friday: Casseroles
|Dump-and-Bake Aloha Chicken and Rice|
Via The Seasoned Mom
It's winter. One of the best things about winter is warming up with a good family meal. Time to pull out those casserole dishes and whip up some delicious and hot meals. We've found some great ones for you to add to your recipe collection. Enjoy!
Dump-and-Bake Aloha Chicken and Rice
Prep time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Author: The Seasoned Mom
yield 4 -6
1/2 cup brown sugar
1/2 cup lite soy sauce
1 teaspoon minced garlic
3/4 cup low sodium chicken broth
1 1/2 cups uncooked instant white rice
1 cup diced onion (I use frozen diced onion so that there’s no prep work)
1 red bell pepper, chopped
1 (20 ounce) can pineapple tidbits in juice, NOT drained
1 lb. thin-sliced boneless, skinless chicken breasts or chicken tenderloins, diced into bite-sized pieces
Optional garnish: sliced green onions, diced cooked bacon
Preheat oven to 425 degrees F. Spray a 9-inch square baking dish with cooking spray. My square dish was pretty deep, so you might need to use a larger 11 x 7-inch dish (or something similar) to accommodate the ingredients.
In the prepared dish (or in a separate bowl) whisk together brown sugar, soy sauce, garlic, and chicken broth. Add uncooked rice, onion, bell pepper, pineapple (with its juice), and raw chicken.
Cover dish tightly with foil. Bake for 20 minutes. Uncover and give it all a stir.
Sprinkle with cooked, chopped bacon (if desired).
Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender.
Let stand 5 minutes before serving. Garnish with chopped green onions.
Via Lil Luna
Author: Lil' Luna
2 pounds ground beef
2 envelopes taco seasoning
4 large eggs
3/4 cup milk
1-1/4 cups biscuit/baking mix
1/2 cup sour cream
2 cups chopped lettuce
3/4 - 1 cup chopped tomato
2 cups shredded cheddar cheese
Preheat oven to 400.
Cook beef over medium heat in a large skillet until no longer pink. Drain meat and add taco seasoning and prepare according to package directions.
Add meat to a greased 9x13 pan, and set aside.
Beat eggs and milk in a large bowl. Stir in biscuit mix and pepper and mix until combined well. Pour over meat and bake until golden brown (about 20-25 minutes).
Let cool for a few minutes and then spread on sour cream.
Top with lettuce, tomato, cheese and olives. Serve warm and ENJOY!
|Lemon Chicken Pasta Bake|
Via Cooking and Beer
Lemon Chicken Pasta Bake
Prep Time: 15 min
Cook Time: 1 hr, 15
Total Time: 1 hr, 30
Author: Cooking and Beer
1 pound dry small pasta
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 medium yellow onion, diced small
3 cloves of garlic, finely minced
salt and black pepper
2 14.5oz cans cream of chicken soup
3/4 cup milk
1 tablespoon lemon juice
2 tablespoons parmesan cheese, finely grated
fresh parsley, chopped, for garnish
1/2 of a small lemon, sliced, garnish
Preheat your oven to 400 degrees F and spray a large baking dish with a non-stick spray. Set aside.
Bring a large pot of salted water to a rolling boil. Add the pasta, and cook for 5 minutes ONLY. Drain and set aside.
To a large bowl, combine the partially cooked pasta, chicken, onion, garlic and a heavy dose of salt and black pepper. Toss. Set aside.
In a small saucepan, combine the soup and milk. Whisk over low heat until heated though and creamy. Pour the sauce over the pasta mixture and drizzle on the lemon juice. Stir to evenly coat.
Pour the mixture into your prepared baking dish, cover with foil and bake for 1 hour. After it has baked, remove the foil, and sprinkle the parmesan cheese on top. Place the dish under the broiler until the cheese is melty. Remove from heat.
Garnish with fresh parsley and slices of lemon. Enjoy hot.
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