Skillet Four Cheese Baked Pasta

Happy Wednesday friends!! I hope everyone is doing well today. :) I cooked this yummy dish in my oven proof skillet which made clean up really easy, just one dish. ;)  Who doesn't love that!! Super easy to throw together and it makes a lot so we were able to have leftovers for lunches during the week. What one dish meals are your favorite?

Ingredients:
1 lb rotini or penne pasta
1 lb Italian Sausage
2 sweet red peppers
1 onion
1 Tablespoon Olive oil
1 jar Marinara Sauce
2 cups Italian Cheese blend

Directions:

• Heat oven to 450 F. Cook pasta following package directions. Drain.
• While pasta is cooking, cut sausage into 1/2-inch slices. Seed and slice peppers and slice onion. When I cook a dish like this I always like to eyeball how many onions and peppers I put in. I don't like every bite to be full of onions and peppers. The original recipe calls for 4 cups. I diced all of mine up and tossed a hand full in, stired, and then added more to get the desired taste for our family. Heat olive oil in a large ovenproof skillet over medium-high heat. Add sausage, peppers and onions. Cook, 10 minutes, stirring occasionally, until peppers and onions are tender and the sausage is cooked through. Add sauce and bring to a simmer. Stir in the drained pasta and 1 cup of the cheese.
• Sprinkle remaining cheese over the pasta and bake at 450 F for 8 minutes or until cheese melts and casserole starts to bubble. Cool 5 minutes before serving. 

Source: Recipe.com  

Gluten Free King Ranch Chicken

This is another recipe that I made for my mother that is gluten free. She loves King Ranch Chicken and hadn't eaten it since diagnosed with Celiac disease in May. You honestly can not tell the difference between the original and the gluten free. So So Good! The only difference is the condensed soups. I bought the gluten free version. You can see the picture of what I bought below so that you can recognize it in the stores. It's a little more expensive but 100% worth it!

Ingredients:

• 1 dozen Mission corn tortillas
• 1/2 cup chicken stock (I use the broth from when I cooked my chicken to shred)
• 2-3 cups shredded chicken breast
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2-4 tablespoons cooking oil
• 1 lb shredded cheddar cheese
• 1 teaspoon chili powder
• garlic powder and salt to taste
• 1 10 3/4oz box of Pacific Organic cream of chicken soup
• 1 10 3/4oz  box of Pacific Organic cream of mushroom soup
• 1 10 oz can of Rotel

Directions:

Preheat oven to 375. Cook chicken and shred. I use the shredded chicken that I previously seasoned, cooked, and froze for later use. You'll find that recipe here, whole chicken cooked in the slow cooker or you can use one can of Rotel tomatoes with about 4 boneless skinless chicken breasts in the slow cooker until it just falls a part. Saute peppers and onions using the cooking oil. Blend all ingredients together in a greased 9x13 casserole dish. Bake for 30 minutes or until done.

Below is a picture of the gluten free condensed soups.

Baked Ziti

 

 Talk about good ole comfort food. This dish will not disappoint!! Serve with some hot garlic bread and a side salad and your family will think you are the best thing ever in the kitchen!! Perfect dish to make ahead of time and just throw in the oven when are ready to serve. Also, a great dish to a pot luck or a friend in need of some extra love. :)

Ingredients:

1 pound dry ziti pasta                                                    
1 pound Italian Sausage

2 (26 ounce) jars spaghetti sauce                                                    

6 ounces provolone cheese, sliced                                                                     

15 oz ricotta cheese

6 ounces mozzarella cheese, shredded                                                                     

2 tablespoons grated Parmesan cheese

1 tsp basil

1 tsp parsley

1 tsp oregano

Directions:

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown the Italian sausage over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Mix the basil, parsley, & oregano into the ricotta cheese.
4. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, ricotta, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
5. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Modified from All Recipes

King Ranch Chicken Update

 

  Oh my goodness what a weekend we have had so far. Today we celebrated my son's 4th birthday. We threw him a Mario Brother's Party. I can't wait to show pictures in a post one day this week. It was a lot of fun. It was also his first soccer game today. Poor guy could only focus on his birthday party after the game that he didn't even play his first game. :(  He was so excited!!

King Ranch Chicken is one of our favorite dishes and we like to have it often. I usually season my chicken in the slow cooker prior to making this dish so it's easy to throw together. This is the recipe I typically use whole chicken cooked in the slow cooker. Well, one of my best friends is always talking about the simple way she seasons her chicken using one can of Rotel tomatoes with about 4 boneless skinless chicken breasts in the slow cooker until it just falls a part . Oh my this was a PERFECT way of seasoning your chicken for this dish! It was flavored just right for King Ranch. This is what I used this time and I'm not sure I will ever make it another way again! YUM!! This dish is excellent served with Spanish rice, guacamole & salsa with corn tortilla chips. And if your up for it, a Margarita. :)


Ingredients:

• 1 dozen corn tortillas
• 1/2 cup chicken stock
• 2-3 cups shredded chicken breast
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2-4 tablespoons cooking oil
• 1 lb shredded cheddar cheese
• 1 teaspoon chili powder
• garlic powder and salt to taste
• 1 10 3/4oz can of cream of chicken soup
• 1 10 3/4oz can of cream of mushroom soup
• 1 10 oz can of Rotel

Directions:

Preheat oven to 375. Cook chicken and shred. I use the shredded chicken that I previously seasoned, cooked, and froze for later use. You'll find that recipe here, whole chicken cooked in the slow cooker or you can use one can of Rotel tomatoes with about 4 boneless skinless chicken breasts in the slow cooker until it just falls a part. Saute peppers and onions using the cooking oil. Blend all ingredients together in a greased 9x13 casserole dish. Bake for 30 minutes or until done.

French Toast Casserole

 

This is another one of those great Saturday morning easy recipes because you prepare everything the night before. Who doesn't love to wake up with your coffee on a Sat or Sun and just pop your delicious casserole in the oven and do nothing but sip your coffee while you smell the oven do all the work!?!?! Says no one!! ;) Ha ha! I hope you enjoy this one. I know my family did. Happy Friday Y'all!

Ingredients:

1 (16oz) loaf Pepperidge Farm Cinnamon Swirl Bread, cut into cubes
6 eggs, beaten
3 cups milk
2 teaspoons vanilla extract
confectioners' sugar

Directions:

1. Place bread cubes in greased 3 quart shallow baking dish. Mix eggs, milk and vanilla. Pour over bread. Cover and refrigerate 1 hour or overnight. Uncover.

2. Bake at 350 degrees F for 50 minutes or until golden. Sprinkle with confectioners' sugar. Serve with maple syrup, if desired.

Source: allrecipes.com

Easy Chicken Macaroni Casserole

This recipe is nice because your whole family will enjoy it. I say this because it is hard finding dishes that all four of my kids will eat and that my husband and I enjoy as well. :) I also season, cook, shred, and freeze chicken ahead of time.  This makes at least one step of some of my recipes a lot easier because all I have to do is pull it out of the freeze & thaw and that part is done. Gotta love that!! :)
I hope that you enjoy this dish as well. It's good!

Ingredients:

• 1/2 cup chopped onions (to be completely honest, I omit the onions to make it kid friendly but it is still good)  ;)
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 cups shredded cheddar cheese, divided
• 1 cup milk
• 3 1/2 cups chopped cooked chicken
• 2 1/2 cups cooked macaroni
• salt
• pepper
• 1/4 cup Ritz cracker crumbs

Directions:

• In a large skillet over med-high heat, saute onions in butter until onions are tender. (if you decide to use).
• Add in soup and 1 1/2 cups cheese; gradually stir in milk.
• Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
• Transfer mixture to a greased 2 1/2 quart casserole; sprinkle with cracker crumbs.
• Bake in a preheated 350 degree oven for 30 minutes or until heated through.
• Top with remaining 1/2 cup cheese and bake 5 minutes.

Source: www.food.com

Bread Pudding

2 cups milk
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (I used french bread)
1/2 cup raisins (optional)

In medium saucepan, over medium heat, heat milk just until film forms over top. Add butter to warm milk, stirring until butter is melted. Cool to lukewarm. Combine sugar, eggs, cinnamon, nutmeg, and vanilla in a separate bowl. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm with sauce below.

Sauce

1 cup whole milk
2 Tbsp butter
1/3 cup granulated white sugar
1 tsp vanilla
1 Tbsp flour
dash of salt

Mix everything together and bring to a boil for 3-4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Source: www.mmmcafe.blogspot.com

Chicken Tetrazzini

Not only is this dish delicious but it makes enough for two casseroles!! Don't you love that?!?! I do, because I make one to serve that night and then I freeze the other to have when we are really busy or I don't know what to make. Plus, this is one of those dishes that gets better over time. SO YUMMY!

Ingredients:

• 1 (16oz) package vermicelli
• 1/2 cup chicken broth
• 4 cups chopped cooked chicken breasts
• 1 (10 3/4oz) can cream of mushroom soup
• 1 (10 3/4oz) can cream of chicken soup
• 1 (10 3/4oz) can cream of celery soup
• 1 (8oz) container sour cream
• 1 (6oz) jar sliced mushrooms, drained
• 1/2 cup (2oz) shredded Parmesan cheese
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 2 cups (8oz) shredded cheddar cheese

Directions:

• Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
• Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11x7 inch baking dishes. Sprinkle evenly with cheese.
• Bake, covered, at 350 degrees for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly. 

Source: www.myrecipes.com

King Ranch Chicken

Ingredients:

• 1 dozen corn tortillas
• 1/2 cup chicken stock
• 2-3 cups shredded chicken breast
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2-4 tablespoons cooking oil
• 1 lb shredded cheddar cheese
• 1 teaspoon chili powder
• garlic powder and salt to taste
• 1 10 3/4oz can of cream of chicken soup
• 1 10 3/4oz can of cream of mushroom soup
• 1 10 oz can of Rotel

Directions:

Preheat oven to 375. Cook chicken and shred. I use the shredded chicken that I previously seasoned, cooked, and froze for later use. You'll find that recipe here, whole chicken cooked in the slow cooker. Saute peppers and onions using the cooking oil. Blend all ingredients together in a greased 9x13 casserole dish. Bake for 30 minutes or until done.

Cheesy Chicken and Rice Bake

Ingredients:

2 chicken breasts ( I shredded mine)

4 cups cooked brown rice

3/4 cups corn

15 oz canned black beans, drained and rinsed

1 cup plain Greek yogurt or sour cream

4 ounces, fluid canned green chilis

1/2 cup salsa

1 cup Colby jack cheese, plus more for topping  

2 tablespoons fresh Cilantro for garnish

Directions:

Preheat oven to 350.

Combine all ingredients,except the cilantro, together and place in a 9x13 baking dish.

Top with extra cheese if you want.

Bake 20-25 minutes or until heated through. 

Garnish with cilantro.

Thank you How sweet it is for this delicious dish! :)