French Onion Chicken Noodle Bake
Ingredients: 3 cups chicken, cooked. 1 (10.5 oz) can cream of chicken soup 8 oz sour cream 1 packet Lipton Onion Soup Mix 1 cup shredded cheddar cheese 6 oz egg noodles, cooked (half a 12oz bag) 1 Tablespoon Butter 6 oz crushed French-Fried onions Instructions: Preheat oven to 350F
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There are many versions of this recipe. I had never made this before but, decided to add it to our Holiday lineup. Some add cheese, spicy peppers, onion etc. I lessened the butter and sour cream a bit but, tried to remain close to the recipes I'd read.
Enjoy! Diane Corn Casserole Ingredients: 1 can corn 1 can cream corn 3/4 cup sour cream 2 eggs 6 Tablespoons melted butter 1 box (8.5 oz) Jiffy cornbread mix Directions: Preheat oven to 350F. Combine all the ingredients and pour into a greased 8x8 baking dish. Bake in oven at 400 for 35 minutes. You want the center set and cooked through. Chicken Chow Mein Casserole Ingredients: 2 large raw chicken breasts, diced 1 Tablespoon butter 1 teaspoon olive oil 1 large carrot, sliced 1 small onion, diced 1 small zucchini, sliced 2-3 celery stalks, sliced 2 teaspoons garlic, minced 1 Tablespoon Soy sauce plus 1 teaspoon *divided 4 Tablespoons Hoisin sauce 1 Tablespoon Rice Vinegar Dash toasted sesame oil Dash hot chili oil, optional** Salt & Pepper 1 can sliced water chestnuts 1 can cream of chicken soup 1/4 cup chicken broth Serve Over: Steamed Rice Topped With: LaChoy Chow Mein Noodles (I used half of a large 12oz bag) Directions: Preheat oven to 350F.
Kitchen Note: While Hoisin Sauce and Rice Vinegar are easier to find in your local supermarkets nowadays - **Hot Chili Oil may not be - you can sub with red pepper flakes, sriarcha sauce or hot sauce of your choice. (you can also omit the hot sauce) What I like about Chinese Hot Chili Oil is that it has a heat and a burn but, the burn goes away rather fast (not like say - a jalapeno!) which is why I keep the oil on hand... Ever have an idea for a recipe and you make it - not sure it will turn out how you think it will? This recipe was exactly that for me! I wasn't sure if it the stuffing would get all soggy...if I used too much gravy...nope! This is a SUPER EASY Oven Baked Chicken & Gravy recipe and what's better is you get the homecooked, comfort food taste without all the fuss of roasting a whole chicken. You can decide if you want to use low-sodium products or homemade stuffing, homemade chicken gravy and chicken broth in this dish...even what kind of skinless chicken you'd like to use. This is a super basic recipe and the choices are yours! This dish would taste great using leftover turkey as well. Enjoy!
Ingredients: 2-3 large raw Chicken Breasts; cut into dice or strips. 1 tsp olive oil 2 dry packets Chicken Gravy 1 can condensed cream of chicken soup 1-3/4 Cups Chicken broth or stock Dash of Salt & Pepper 1 box of 'Stove-Top Stuffing' or similar *I replace the water called for with my homemade chicken broth or stock and I use 1 Tablespoon of butter, not the 4 called for in the recipe. Directions: Lightly oil a 9x13 baking dish with olive oil, add raw cut up chicken. Lightly salt & pepper chicken. Make stuffing and set aside. Whisk together the gravy packets with soup and chicken broth until well combined. Pour over chicken. Gently spoon prepared stuffing over entire dish and bake uncovered at 400F for 30 minutes or until chicken is cooked through. Serve Hot. ((I serve with a vegetable and side salad to round out the meal.)) Kitchen Ideas: If using cooked chicken or turkey, cook about 20 minutes as you are just crisping up the stuffing a bit and letting the gravy cook to thicken. Some great additions would be frozen peas, or sautéed mushrooms. Try slivered almonds and cranberries if using leftover turkey. Recipe: Adapted from a slow-cooker recipe from Magical Slow Cooker. This casserole is great tasting! I love how the garlic mixes in with the rest of the ingredients to produce a deep, rich flavor. I saw the original recipe over at KetoCookingChristian, and needed to give it a try. While this is listed as low carb and keto friendly, I also created my own lower fat version of the original recipe, all listed below. Enjoy! Diane
**MY LOWER FAT VERSION IS LISTED (UNDER DIRECTIONS SECTION) Spinach & Artichoke Chicken Casserole Ingredients: 3-4 cups cooked chicken, chopped 9 ounce package frozen spinach thawed and well drained 14 ounces artichoke hearts (plain) drained and chopped 8 ounces cream cheese, room temperature 1/2 cup parmesan cheese, finely grated 1 1/2 cups shredded mozzarella cheese 2/3 cup sour cream 1/2 cup heavy cream 1/4 cup mayonnaise 3 cloves garlic minced salt and pepper to taste Directions: Preheat oven to 375F. Add all the ingredients (excluding the mozzarella cheese) to a large mixing bowl. Mix until combined. Spoon the mixture into a lightly greased/buttered 9" x 13" baking dish. Sprinkle top with the shredded mozzarella cheese and bake for 35 minutes or until the cheese is slightly golden and bubbly. Allow to cool before serving. Store any leftovers in the fridge. **MY LOWER FAT VERSION IS AS FOLLOWS:**
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