Pierogi Casserole
This is the Main Dish version of a dump cake. You’re welcome :)
Serving Size: 8 servings
Pierogi Casserole
So simple.
Prep time: 5 MinCook time: 6 HourTotal time: 6 H & 5 M
Ingredients
- 3 13-ounce boxes Mrs. T’s four cheese mini pierogies – mini preferred.
- 4 cups chicken broth
- 1 8-ounce block cream cheese
- 1 cup shredded cheddar cheese
- 1 pound kielbasa, coined
- Salt and pepper to taste
Instructions
- Combine all ingredients in your crock-pot.
- Cook on high 4 hours, or on low for 6 hours.
Notes:
Green Chile Chicken Rice-A-Roni Casserole
A good, filling, heaty crowd pleaser.
Serving Size: 6 servings
Green Chile Chicken Rice-A-Roni Casserole
Yummy.
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
Ingredients
- 1 box Chicken Rice-a-Roni, cooked according to directions
- 1 10.75-ounce can cream of chicken soup
- 1 4.5-ounce can diced green chilies
- 1 teaspoon cumin
- 2 cups pepper jack cheese shredded, divided
- 2 1/2 to 3 cups chopped, cooked chicken
Instructions
- Preheat oven to 350°F. Lightly spray a 9x13" pan with cooking spray.
- Prepare Chicken Rice-A-Roni according to package directions.
- In a large bowl, combine sour cream, Cream of Chicken soup, green chilies, cumin, 1 cup of pepper jack cheese and cooked chicken. Stir in prepared rice.
- Spoon mixture into baking pan.
- Sprinkle remaining 1 cup of pepper jack cheese on top of casserole. Bake for 25 to 30 minutes, until cheese is melted and bubbly.
Notes:
Cheddar Chicken and Broccoli Casserole
A healthy version of the class dish Chicken Devan.
Serving Size: 6 servings
Cheddar Chicken and Broccoli Casserole
The KETO version of the classic, Chicken Devan.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
- 1 rotisserie chicken, meat pull off and shredded
- 2 teaspoons olive oil
- 2 cups broccoli (can use frozen)
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup cheddar cheese
- 1 ounce pork rinds
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
Instructions
- Preheat oven to 450°F. If you’re using fresh broccoli, set it to steam or boil for a few minutes to get it softer a bit quicker. We used frozen broccoli for this recipe and it turned out fine.
- If you haven’t shredded your chicken, simply cook the chicken breasts in an oiled pan and use 2 forks to pull the chicken apart into more bite size pieces.
- In a deep mixing bowl, combine shredded chicken, broccoli, olive oil and sour cream. Mix to combine thoroughly.
- Place your chicken and broccoli into a greased 8X11 inch baking dish. Spread them into an even layer, pressing firmly. The casserole should be slightly packed.
- Drizzle heavy cream over the entire layer. Add your seasonings of choice in this step as well. Salt, pepper, paprika and oregano will work very well for this recipe.
- Add a cup of shredded cheddar cheese to the top of your casserole all the way up to the edges.
- In a Ziploc bag, add pork rinds and crush them with either your hands or a rolling pin. Add these crushed pork rinds over the shredded cheese for a crispy casserole top.
- Bake for about 20-25 minutes. The entire casserole should be bubbling slightly and the edges brown. Serve with a side of marinara sauce and enjoy!
Notes:
Mama J’s Chicken Casserole
Mama J. strikes again. This casserole is pure southern hospitality homemade goodness.
Serving Size: 6-8 servings
Mama J's Chicken Casserole
A creamy, crunchy chicken masterpiece.
Prep time: 10 MinCook time: 60 MinTotal time: 1 H & 10 M
Ingredients
- 1 1/2 pounds ground beef
- 1 3-ounce package real bacon bits
- 2 cups shredded cheddar cheese
- 1 32-ounce package frozen tater tots
- 1 10.75-ounce can condensed cheddar cheese soup
- 1 16-ounce tub sour cream
Instructions
- Preheat oven to 350°F. Lightly spray a 9x13" pan with cooking spray. Set aside.
- Cook ground beef in a large skillet until no longer pink. Drain fat.
- In a large bowl, combine cooked beef, bacon bits, cheddar cheese, tater tots, cheese soup and sour cream. Mix until thoroughly combined.
- Spread mixture into prepared pan.
- Bake for 45 to 50 minutes, until bubbly.
Notes:
Chicken Cordon Bleu Casserole
Such a nice twist to standard chicken cordon bleu…because who tf wants to make that!? I don’t know about you but I’m not a super huge fan of like…a big old chicken breast. This is great for the family and the crunchy cornflake topping is what seals the deal. This also freezes well!
Serving Size: 6-8 servings
Chicken Cordon Bleu Casserole
A VERY easy twist on the traditional chicken cordon blue. The crunch bits of topping are to die for.
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Ingredients
- 1 cup reduced fat sour cream
- 1 1/2 cups reduced sodium chicken broth
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground black pepper
- 1 1/2 cups instant rice, uncooked
- 1 20-ounce package fully cooked frozen diced grilled chicken breast, thawed
- 4 1/2 ounces deli thin sliced smoked ham, cut into pieces
- 1 package sliced aged Swiss cheese, cut into pieces
- 1 cup frozen peas (optional)
- 1 cup corn flakes, crushed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 400°F.
- Whisk together sour cream, chicken broth, Dijon mustard and black pepper in a large bowl until smooth. Add rice, chicken, ham, Swiss cheese and frozen peas. Stir to combine.
- Pour mixture into a 13x9" baking dish and spread evenly.
- Mix together crushed corn flakes, Parmesan cheese, and melted butter in a small bowl. Sprinkle evenly over top of the casserole.
- Bake uncovered on center oven rack for 25 minutes until heated through and topping is golden brown.
Notes:
Unforgettable Chicken Casserole
This casserole has all the feel-good warmth and heartiness of a regular chicken casserole but without the carb-filled stuffing. It was a little hard to wrap my head around water chestnuts being in a casserole because yuck they’re water chestnuts. But our family LOVES this casserole. And it doesn’t leave you hating yourself, even if you overindulge.
Serving Size: 4-6 servings
Unforgettable Chicken Casserole
A healthy version of the traditional chicken casserole.
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Ingredients
- 3 cups rotisserie chicken (skins removed)
- 1 cup cheddar cheese, grated
- 1/2 cup light sour cream
- 1 can cream of chicken soup
- 2 cups celery, chopped
- 1/2 cup almonds, slivered
- 1/2 cup light mayonnaise
- 1 14-ounce can water chestnuts, drained and chopped
- 1 1/2 cups French fried onion rings
Instructions
- Stir together all ingredients but the French fried onion rings.
- Spoon into greased 9x13" baking dish.
- Bake at 350°F for 40 minutes.
- Sprinkle French fried onion rings over top and bake 5 more minutes or until bubbly around the edges.
- Let stand 10 minutes before serving.
Notes: