Hearty Chicken and Vegetable Casserole

A hearty casserole with nutritious ingredients is a great way to fuel your family with energy.  Plus this casserole tastes great on a cool autumn day.

When it comes to preparing dinner for my family I like to make casseroles because they will provide my family with a balanced meal and the preparation is in on pan, less mess, easy cleanup. Tonight I am making a chicken casserole that is hearty, filling and tastes great.

Ingredients needed for casserole

• 3 eight ounce chicken breast filets (pre-cooked)
• ½ pound egg noodles (pre-cooked)
• Sea salt, fresh cracked pepper
• 12-ounce jar of artichoke hearts, drained and chopped
• 9 ounce frozen chopped spinach, thawed, drained and excess liquid removed.
• 2 garlic cloves diced
• 1 cup fresh Italian cheese, I use Kraft natural cheese, five cheese blend; mozzarella, Parmesan, provolone, Asiago and Romano
• 3 tablespoons fresh parsley minced
• 1/4 cup Mayonnaise ( I use Kraft olive oil Mayonnaise)
• ¼ cup low-fat sour cream
• ½ cup low-fat milk

*** you can substitute chicken with turkey.

Instructions:

1. Preheat the oven to 350 then lightly grease a 2-quart casserole dish
2. Dice the chicken breast and put in small mixing bowl
3. Add the chopped artichoke hearts, spinach, and egg-noodle to the chicken, then mix all ingredients.
4. Next add the garlic, parsley and ½ cup of the Italian cheeses, salt, and pepper and mix into the chicken and vegetables.
5. Using a whisk mix mayonnaise, sour cream and milk together in a small bowl. Whisk until smooth. Then add cream sauce to the pasta, chicken, and vegetables and blend all ingredients.
6. Add the casserole ingredients to the baking dish. Smooth out the top so that the surface is flat. Garnish the casserole remaining Italian cheese.
7. Put in the oven and bake for 18 minutes.
8. Remove and let the casserole rest before cutting. I serve this casserole with a side salad and dinner rolls.

Here is another chicken casserole recipe that you may like.

Yummy Vegetable Casserole that Kids Love

My family consists of picky eaters and I have to hide their vegetables in chocolate zucchini cake or conceal in cheese to get them to eat any nutritious foods.  So when I found one of my mother’s recipes for a cheesy vegetable casserole for adults I knew I could modify it and make it more appealing for kids.

Cheesy casserole for kids, ready to bake

This comfort food casserole is perfect for holiday gatherings; Thanksgiving and or Christmas and a good choice for an open house or anytime when you want a hearty casserole that tastes like comfort food.

This recipe is so yummy and your kids will want a second helping; they will think it is good and will never know that it is made with vegetables.

You will need the following ingredients: 

1. 10 ounce package of frozen mixed chopped vegetables; peas, carrots, string beans and corn are a good mix.
2. 1-1/2 cups of Velveeta cheese
3. 1 can cream of cream of mushroom soup (do not dilute)
4. ½ cup PET evaporated milk
5. Can of French fried onion rings
6. Season with salt and pepper to taste

Here is the recipe:

1. You will need a two quart baking dish or glass casserole to make this vegetable recipe. Grease the pan with extra virgin olive oil.
2. Cut up the Velveeta cheese and put in a microwave safe bowl.  Melt in the microwave.
3. In a large mixing bowl add the frozen mixed vegetables, salt and pepper mushroom soup, evaporated milk and 1 cup of the cheese. 
4. Mix all of the ingredients together.  Pour into your baking dish.  
5. Top with the remaining cheese and then the French Fried Onion Rings.
6. Bake 350 for 25 to 30 minutes, let cool for 10 minutes before serving.