Chicken Broccoli Casserole

submitted by Timara B.

2-3 cups cooked chicken (you can use chicken breast, or any other parts of the chicken. I usually use breast to make it healthier!)

1 medium bag broccoli florets

1 block sharp cheddar cheese

1 cup mayonnaise (Hellman's preferred)

1 can cream of chicken

2 cups cooked rice

Mix mayo and cream of chicken together, set aside. Slice the blocked cheese into enough slices to cover your casserole. I prefer block cheese sliced up in this dish over shredded cheese. Layer in a casserole dish cooked rice, cooked broccoli, cooked chicken. mayo and cream of chicken mixture, and top with sliced cheese. Bake in the oven for 30 minutes or until cheese looks crispy on the edges.

Southwest Hashbrown Casserole w/ Chicken

submitted by: Kate M.

1 pkg "Simply Potatoes Southwest Style" (in refrigerated section)

8 oz. light sour cream

1-2 c. chicken pieces, cooked

2/3-1 c. mild salsa

southwest seasoning for chicken pieces (mild)

1/2 c. cheddar or monterray cheese

Combine ingredients and put into 9x9 casserole dish, top with cheese, bake 350 degrees for 30 min.

Pizza Spaghetti style

submitted by Michelle

• 1 lb. ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 8 oz. pkg. button mushrooms, sliced OR 2 more bell peppers, chopped
• 26 oz. jar pasta sauce
• 8 ounce can tomato sauce
• 1 teaspoon dried Italian seasoning
• 1 lb. spaghetti pasta, broken into 2" pieces
• 3/4 cup whole milk
• 2 eggs, beaten
• 1 (5 ounce) package sliced pepperoni
• 1-1/2 cups shredded Cheddar cheese
• 2 cups shredded Monterey Jack cheese

Preparation:

Preheat oven to 350 degrees. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned, stirring to break up beef. Drain well and add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti.
Cook spaghetti according to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers.
To freeze, cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.
To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.
If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve. 10 servings

Noodles Riviera

submitted by Timara

1 - 8oz package cream cheese (you may use lite)

1 - 16oz sour cream (you may use lite)

2 cups parmesan cheese

1 16oz package egg noodles (wide or regular may be used)

1 jar favorite spaghetti sauce

1 lb ground meat

1/2 cup diced mushrooms (optional)

Cook egg noodles according to package. Brown ground meat and add spaghetti sauce. In a mixer, combine cream cheese, sour cream, and 1 cup of parmesan cheese. In a baking dish, layer 1/2 noodles, 1/2 spaghetti sauce and 1/2 cream mix. Another layer of all the noodles, spaghetti sauce, and then dollup 8-10 dollups of the cream mixture. Sprinkle the remaining 1 cup parmesan on top. Bake at 350 degrees for 25-30 minutes. To reheat, allow to thaw overnight in refrigerator. Bake at 350 degrees for about 45 minutes.