Cheesy Chicken, Broccoli and Rice Casserole

I recently read a blog post about a casserole and the writer mentioned how she knows that some people do not like casseroles, but to stick with her through the recipe. Wait, what?! Some people do not like casseroles?!

I get that some people do not like canned cream of soups in their casseroles and that is why this casserole is so good. It has no canned cream of soup and yet it is creamy, cheesy and delicious. Plus it has a homemade cheese sauce. 

Cheesy Chicken, Broccoli and Rice Casserole

Ingredients:

• 6 tablespoons unsalted butter, divided
• 8 oucnes white mushrooms, sliced
• 4 tablespoons all purpose flour
• 3 cups half and half
• 8 ounces shredded sharp cheddar cheese
• black pepper, to taste
• 4 boneless skinless chicken breasts, cooked and cubed
• 1 pound broccoli florets
• 2 cups cooked rice
• 1/2 cup shredded sharp cheddar cheese
• 4 tablespoon unsalted butter, melted
• 1 cup panko bread crumbs

Directions:

1. Preheat oven to 400º F and grease a 9x13 baking dish
2. In a large skillet melt 2 tablespoons butter over medium heat. Add in the sliced mushrooms and sauté, stirring occasionally, until the mushrooms have cooked down and all of the liquid have evaporated. Transfer the mushrooms to a bowl.
3. In the same skillet, melt the remaining 4 tablespoons butter over medium heat.
4. After the butter has completely melted, whisk in the flour and cook until the flour starts to brown, while whisking constantly, about 1 minute.
5. Slowly pour in the half and half while whisking constantly. Allow the mixture to come to a simmer, while whisking constantly.
6. As soon as the mixture comes to a simmer, stir in the cheese a little bit at a time, stirring until cheese is completely melted before adding more. Season with black pepper and remove from the heat.
7. To the cheese sauce add the chicken, broccoli, rice and cooked mushrooms. Stir until everything is combined and transfer to the prepared baking dish.
8. In a small bowl mix the melted butter and breadcrumbs together.
9. Sprinkle the top of the casserole with 1/2 cup cheddar cheese and then the panko mixture.
10. Bake for 15-20 minutes or until the top is golden brown and casserole is bubbly. Let sit for 10-15 minutes before serving.

Enjoy!!!

Nutrition Facts
Servings 8
Amount Per Serving
Calories 602
Total Fat		37.7g
Saturated Fat		15.2g
Polyunsaturated Fat		0.8g
Monounsaturated Fat		3.9g
Trans Fat		0g
Cholesterol		123.1g
Sodium		433.4g
Potassium		250.2g
Total Carbohydrates		25.9g
Dietary Fiber		2.5g
Sugars		5.3g
Protein		42.2g
Vitamin A 14.9% Vitamin C 28%
Calcium 16.6% Iron 7.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Brown Eyed Baker.

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Pickle Relish Deviled Eggs

I will never pass up the opportunity to have a deviled egg. But when dill pickle relish is added it makes it even better. I wish I had tried this recipe sooner, since it is so so very good.

As with any deviled eggs you will want to taste as you go, making sure it is to your liking. That is why some of the ingredients have a range for them. I like more of a mustard taste and pickle taste in these, but you may not.

Pickle Relish Deviled Eggs

Ingredients:

• 12 hard boiled eggs
• 2 tablespoons miracle whip
• 1-2 tablespoons dill pickle relish
• dash black pepper
• 1-2 teaspoon mustard

Directions:

1. Cut the hard boiled eggs in half and place the yolks in a bowl.
2. Add in the miracle whip and stir to mix well.
3. Add in the pickle relish, black pepper, and mustard, stir to mix.
4. Place the mixture into the egg whites and sprinkle with paprika.

Enjoy!!!

Notes:
You may substitute mayo for the miracle whip and sweet pickle relish for the dill pickle relish.

Nutrition Facts
Servings 12
Amount Per Serving
Calories 85
Total Fat		5.9g
Saturated Fat		1.7g
Polyunsaturated Fat		1.1g
Monounsaturated Fat		2.2g
Trans Fat		0g
Cholesterol		187.3g
Sodium		126.9g
Potassium		70.6g
Total Carbohydrates		1.1g
Dietary Fiber		0.1g
Sugars		0.8g
Protein		6.4g
Vitamin A 8% Vitamin C 0%
Calcium 2.6% Iron 3.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from A Party of Four.

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Cheesy American Chop Suey Casserole Copycat

This casserole makes a ton. My 9x13 baking dish was full to the top. Full to the top of a slightly spicy and very delicious casserole.

Cheesy American Chop Suey Casserole Copycat

Ingredients:

• 32 ounces elbow noodles
• 1 1/2 tablespoons cajun or creole seasoning
• 1/2 tablespoon black pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 2 teaspoon paprika
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 bell pepper, diced
• 1 stalk celery, diced
• 3 cloves garlic, minced
• 1 1/2 pounds ground turkey
• 6 ounces no salt added tomato paste
• 2- 28 ounce can whole tomatoes
• 15 ounces no salt added tomato sauce
• 1 tablespoon hot sauce
• 2 tablespoons dried parsley
• 2 cups shredded sharp cheddar cheese

Directions:

1. Cook pasta according to package directions and drain.
2. Meanwhile, preheat oven to 375º F and grease a 9x13 baking dish.
3. In a small bowl combine cajun or creole seasoning, black pepper, garlic powder, onion powder, paprika and oregano.
4. Add 1 tablespoon olive oil to a large pot and heat over medium heat.
5. Add in the bell pepper, onion, celery and 1 tablespoon of the seasoning blend.
6. Cook stirring occasionally for about 5 minutes or until the vegetables are softened.
7. Add in the garlic and cook for 1 more minute.
8. Add the ground turkey to the pot along with 2 tablespoons seasoning mix. Cook stirring occasionally for 10 minutes or until the ground turkey is completely cooked.
9. Add in the tomato paste and cook 5 more minutes stirring occasionally.
10. Meanwhile in a blender add in the whole tomatoes and parsley, blending until pureed. Pour this mixture into the pot with the ground turkey.
11. To the pot also add the tomato sauce, hot sauce and remaining seasoning mix. Stir everything together and bring to a boil.
12. Reduce the heat to low and simmer for about 10-15 minutes, uncovered, until the sauce thickens slightly.
13. Transfer the cooked and drained noodles to the pot and combine everything together.
14. Transfer the mixture to the prepared baking dish. Sprinkle the cheese on top and bake for 15-20 minutes or until the cheese is melted and casserole is warmed through.

Enjoy!!!

Nutrition Facts
Servings 12
Amount Per Serving
Calories 518
Total Fat		13g
Saturated Fat		2.1g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		0.9g
Trans Fat		0g
Cholesterol		40g
Sodium		653.3g
Potassium		454g
Total Carbohydrates		77.3g
Dietary Fiber		9.8g
Sugars		10.8g
Protein		29.8g
Vitamin A 32.1% Vitamin C 66.3%
Calcium 19.8% Iron 46.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Creole Contessa.

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Stuffed Pizza Waffles

Who would have ever though that you could take pizza dough and fill it with toppings then cook it in a waffle maker. Certainly not me.

With this recipe you can really use any pizza topping you like, just be sure not to fill it too full. Also don't forget the marinara or pizza sauce for dipping it in, since their in no sauce in the middle.

Stuffed Pizza Waffles

Ingredients:

• 1 pound pizza dough
• 8 ounces mozzarella cheese, shredded or sliced
• pepperoni, cut into quaters
• other desired pizza toppings
• marinara or pizza sauce

Directions:

1. Preheat the waffle maker.
2. Divide the pizza dough into 4 equal pieces. Take the 4 pieces and divide them in half creating 8 equally pieces. Roll the dough pieces into approximately a 3x3 inch square.
3. On 4 of the pieces place the cheese equally. Top the cheese with pepperoni and any other desired toppings. Place the remaining 4 pieces of dough on top and pinch all 4 edges to seal the dough squares.
4. Place the dough onto the preheated waffle iron and press down firmly without locking the lid. Allow to cook for 5 minutes or until the dough is golden brown. Serve with marinara or pizza sauce.

Enjoy!!!

Notes:

The nutritional info does not include the marinara or pizza sauce or any other additional toppings.

Nutrition Facts
Servings 4
Amount Per Serving
Calories 429
Total Fat		13.7g
Saturated Fat		7.8g
Polyunsaturated Fat		0.4g
Monounsaturated Fat		3.7g
Trans Fat		0g
Cholesterol		54.8g
Sodium		515.5g
Potassium		43.1g
Total Carbohydrates		1.2g
Dietary Fiber		0g
Sugars		0.6g
Protein		14.8g
Vitamin A 8.2% Vitamin C 0%
Calcium 28.6% Iron 2.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from My Kitchen Escapades.

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Strawberry Cheesecake Pancakes

When I got a new griddle, my family was very anxiously awaiting some pancakes. And of course I decided that the pancakes needed to be more than regular pancakes and thought these would be a good choice.

The pancakes turned out delicious and I have already had a request to make them again. Just make sure to keep an eye on them when they are cooking. I am not sure if was the new griddle or having the cream cheese in the batter, but they cooked fast and started turning brown sooner than I expected.

Strawberry Cheesecake Pancakes

Ingredients:

Strawberry Syrup

• 3 cups strawberries, fresh or frozen
• 1 cup granulated sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract

Pancakes

• 8 ounces cream cheese, room temperature
• 1 cup vanilla Greek yogurt
• 1 tablespoon lemon juice
• 2 eggs
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups milk
• 2 tablespoons unsalted butter, melted and cooled
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Directions:

Strawberry Syrup

1. In a medium saucepan, combine all of the ingredients.
2. Bring the mixture to a boil, then reduce the heat to a low simmer.
3. Simmer until the strawberries are softened and the syrup has thickened and reduced in volume by 1/3 to 1/2, stirring occasionally. This will take approximately 15 minutes.
4. Set the syrup aside as it will thicken more as it cools.

Pancakes

1. In a blender add the cream cheese, yogurt, lemon juice, eggs, sugar, vanilla, milk and butter. Blend until well mixed.
2. In a large bowl combine the flour, baking powder and baking soda.
3. Pour the wet ingredients into the dry ingredients. Whisk until just combined, small lumps are fine.
4. Heat a nonstick griddle or skillet and lightly grease. Pour 1/4 cup of the batter onto the hot surface and cook until bubbles appear and the pancakes are golden brown. Flip the pancakes and cook on the other side until golden brown.
5. Serve with strawberry syrup.

Enjoy!!!

Nutrition Facts
Servings 6
Amount Per Serving
Calories 521
Total Fat		19.6g
Saturated Fat		10.4g
Polyunsaturated Fat		1.1g
Monounsaturated Fat		5g
Trans Fat		0g
Cholesterol		116.6g
Sodium		435.8g
Potassium		282.4g
Total Carbohydrates		75.1g
Dietary Fiber		3g
Sugars		42.4g
Protein		13g
Vitamin A 16.8% Vitamin C 80.2%
Calcium 16.6% Iron 4.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Carls Bad Cravings.

Crock Pot Chicken Lasagna Florentine

This recipe is one that my mom makes often. However she had no idea where she got it from. All she knows is that she has had it for a while which means it probably came from one of her magazines she used to get.

The most important thing about this recipe is that my girls devour it. They will come back for seconds and even thirds. 

Crock Pot Chicken Lasagna Florentine

Ingredients:

• 2- 10 3/4 ounces condensed cream of chicken soup
• 10 ounces frozen chopped spinach, thawed and well drained
• 9 ounces cooked and shredded chicken
• 8 ounces reduced fat sour cream
• 1 cup milk
• 1/2 cup grated Parmesan cheese
• 1/3 cup chopped yellow onion
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 9 uncooked lasagna noodles
• 1 cup shredded mozzarella cheese

Directions:

1. In a large bowl combine the soup, spinach, chicken, sour cream, milk, parmesan cheese, onion, black pepper and nutmeg.
2. Spray the crock pot with cooking spray.
3. Place 3 uncooked lasagna noodles on the bottom of the crock pot, breaking them as needed to fit. Spread 1/3 of the chicken and spinach mixture over the noodles. Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers 2 more times.
4. Cover the crock pot and cook on high for 1 hour. Reduce the heat to low and cook for 5 hours or until the pasta is done.

Enjoy!!!

Nutrition Facts
Servings 8
Amount Per Serving
Calories 342
Total Fat		14.9g
Saturated Fat		5.7g
Polyunsaturated Fat		1.8g
Monounsaturated Fat		3.5g
Trans Fat		0g
Cholesterol		48.8g
Sodium		781.7g
Potassium		531.6g
Total Carbohydrates		38.9g
Dietary Fiber		2g
Sugars		7.2g
Protein		19.6g
Vitamin A 34.6% Vitamin C 7.4%
Calcium 21.9% Iron 9.7%
*Nutritional information will vary depending on the brands you use.

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Three Cheese Hawaiian Pizza

I would have to say my husband's favorite pizza would be a Hawaiian pizza and every time I have a Hawaiian pizza I am reminded of an incident involving said pizza. When my oldest daughter was little, about 3 years old, and I was away at a work conference my husband decided to have a pizza night with our daughter. He order his favorite pizza, a Hawaiian, but when he went to serve her some pizza she refused to eat it saying it was not pizza. Pizza had pepperoni on it not ham and pineapple. So my husband had to order another pizza with just pepperoni on it for her. He was not thrilled!

7 years later my oldest daughter ate this Hawaiian pizza without any fuss and really enjoyed it. My husband also enjoyed it. But how could you not enjoy it. It has ham and bacon, plus three different cheeses on it with the pineapple.

Three Cheese Hawaiian Pizza

Ingredients:

Dough

• 1 3/4 cup all purpose flour
• 1 package Fleischmann's Pizza Crust Yeast
• 1 1/2 teaspoons honey
• 1/2 teaspoon salt
• 2/3 cup warm water, about 115º F
• 1 tablespoon olive oil

Toppings

• 1/2 cup pizza sauce
• 1/4 cup shredded parmesan cheese
• 1/2 cup diced ham
• 1 cup shredded cheddar cheese
• 1 cup shredded shredded mozzarella cheese
• 1/4 cup cooked and crumbled turkey bacon
• 1/2 cup pineapple chunks, drained

Directions:

1. In a medium bowl, combine 1 cup flour, yeast and salt.
2. In a glass measuring cup combine the warm water, honey and olive oil.
3. Pour the water mixture into the flour mixture and stir to combine. Add just enough additional flour to form a sticky dough.
4. Pour remaining dough onto a work surface and transfer to the floured surface.
5. Knead the dough for 4-5 minutes or until a smooth ball forms, adding small amounts flour if dough get too sticky, being carefully not to add too much extra flour.
6. Grease a baking sheet, or pizza pan or prepare your pizza peel and baking stone.
7. Roll the dough out to desired thickness and transfer to prepared baking instrument of your choice.
8. Spread out pizza sauce leaving a 1/2 inch border. Sprinkle parmesan cheese on top of sauce and then place the ham on top. Sprinkle the ham with the cheddar and mozzarella cheeses. Lastly spread out the bacon and pineapple chunks.
9. Bake for 20-25 minutes or until crust reaches desired crispiness.

Enjoy!!!

Nutrition Facts
Servings 4
Amount Per Serving
Calories 560
Total Fat		28.2g
Saturated Fat		12.7g
Polyunsaturated Fat		1.6g
Monounsaturated Fat		9.4g
Trans Fat		0.4g
Cholesterol		68.4g
Sodium		695.7g
Potassium		179.3g
Total Carbohydrates		51.6g
Dietary Fiber		2.1g
Sugars		7.6g
Protein		25.1g
Vitamin A 13.2% Vitamin C 9.7%
Calcium 45.6% Iron 17.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Baked By Rachel.

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Garlic Parmesan Noodles

This dish is super easy and super delicious. A perfect compliment to any meal. Plus you can really use any type of noodle you would like and it all cooks in one pot.

Garlic Parmesan Noodles

Ingredients:

• 2 tablespoons olive oil
• 6 tablespoons unsalted butter
• 12 garlic cloves, minced
• 1/2 teaspoon black pepper
• 6 cups low sodium chicken stock
• 1 pound angel hair pasta
• 2 cups grated parmesan cheese
• 1 1/2 cups half and half
• 1/4 cup fresh parsley, finely chopped

Directions:

1. In a large pot, over medium heat, heat the olive oil and melt the butter. Add in the garlic and stir for 1 minute. Season with black pepper.
2. Add in the chicken stock, turn heat up to high and bring to a boil. Add in the pasta and cook according to the recommended time on the package.
3. Remove from the heat and add in the parmesan cheese and stir until completely melted.
4. Add in the half and half and parsley, stirring to mix. Add in more half and half if desired.

Enjoy!!!

Nutrition Facts
Servings 12
Amount Per Serving
Calories 315
Total Fat		15.8g
Saturated Fat		8.3g
Polyunsaturated Fat		0.9g
Monounsaturated Fat		4.3g
Trans Fat		0g
Cholesterol		34.9g
Sodium		308.2g
Potassium		104.9g
Total Carbohydrates		31.1g
Dietary Fiber		1.5g
Sugars		2.9g
Protein		13g
Vitamin A 9.4% Vitamin C 5.3%
Calcium 21.6% Iron 8.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Happily Unprocessed.

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