1 (8-oz) can refrigerated crescent rolls
1½ lb bacon, cooked and chopped
1½ cups shredded cheddar cheese
1½ Tbsp dry Ranch Dressing mix
½ cup milk
½½ tsp pepper
Preheat oven to 350ºF.
Lightly spray a 9×13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.
Sprinkle cooked bacon on top of crescent rolls. Top with shredded cheddar cheese.
Whisk eggs, milk and dry Ranch dressing mix until well blended. Pour over bacon mixture.
Bake 25-35 minutes or until center is set.
3 cups diced rotisserie chicken (or any other cooked chicken)
1 cup uncooked quinoa
2 cups chicken broth
2 cups crushed tomatoes
2 Tbsp tomato paste
1 Tbsp balsamic vinegar
1/4 cup half and half
1/4 to 1/2 tsp. crushed red pepper (this is optional)
Salt and pepper, to taste
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
1 cup grape tomatoes, halved
Handful fresh basil, chopped
Preheat oven to 375 degrees F.
To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of chicken broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 12 to 15 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
To make the sauce, combine crushed tomatoes, tomato paste and balsamic vinegar in a saucepan on medium heat and bring to a simmer. Add half and half, crushed red pepper and salt/pepper and continue cooking until heated through.
In a large bowl, mix together chopped chicken, quinoa, Parmesan cheese and a 1/2 cup mozzarella cheese, then add sauce to quinoa mixture; mixing well.
Pour quinoa mixture into a prepared 9×13 baking dish and top with the remaining mozzarella cheese and tomatoes.
Bake in the oven for 12 to 15 minutes, or until cheese is melted and casserole is heated through. Top with fresh basil, serve and enjoy!
2 cups egg noodles, cooked
2 cups chicken, cooked/shredded
2 cups corn *I used frozen, canned works too
1 cup milk
2 cans cream of chicken soup *10 oz cans
1 onion, diced
1 tablespoon garlic, minced
1/2 cup cheese, shredded *I used cheddar, any type works
1/2 cup bacon, cooked/chopped
3/4 cup French fried onions
salt/pepper (to taste)
Preheat oven to 350 degrees and grease a 9×13 baking pan with cooking spray.
In a medium bowl, combine the cooked pasta, chicken, corn, milk, cream of chicken, onion, garlic, cheese, bacon, and salt/pepper.
Pour mixture into greased pan.
Sprinkle French fried onions evenly on top.
Place pan into preheated oven and bake for about 30 minutes.
Remove from oven and serve warm!
6 oz monterey jack cheese grated
8 oz sharp cheddar cheese grated
7 oz canned mild chopped green chiles
2 tbsp flour
1/2 cup milk
Salt & pepper to taste
Preheat the oven to 350˚F.
Mix the cheeses and then sprinkle 1 cup of the cheese (about 2/3) in the bottom of a casserole dish. Then dollop the green chiles evenly over the cheese.
Place the flour in the bottom of a bowl and use a whisk to slowly mix in a little of the milk to make a paste, then continue to pour the milk in while whisking until it is all smoothly combined. Then add the eggs into the milk, season with salt and pepper, and use the whisk to combine well. Pour the mixture into the casserole dish over the cheese and chiles.
Top the casserole with remaining cheese and then bake on the middle rack of the oven for 25-35 minutes or until eggs are set in the middle.
Remove from oven and let sit for 5 minutes then serve hot. Enjoy!
2 pounds skinless boneless chicken breasts
1 tablespoon olive oil
2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)
1 16-ounce bag frozen broccoli cuts
2 large eggs, whisked
3 cups, shredded mozzarella cheese
2 teaspoons coarse sea salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons butter, melted
1 cup shredded Italian blend cheese
Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.
4 cups cubed or shredded chicken, cooked
1 (10- ounce) can Ro-Tel, undrained
1 cup instant rice, uncooked
2 cups grated Colby Jack cheese, divided
1 (10.75- ounce) can Cream of Chicken Soup
2 tablespoons taco seasoning
2 tablespoons milk
1/2 cup canned corn, drained
optional – 1/2 cup black beans, drained
optional garnish – sprinkle with chopped cilantro or parsley
Preheat the oven to 350°F. Lightly coat a 9×9 baking dish with nonstick spray. Set aside.
In a large bowl combine the chicken, Ro-Tel, rice, 1 1/2 cups grated Colby Jack cheese, Cream of Chicken soup, taco seasoning, milk, corn, and black beans if using. Stir to combine.
Pour mixture into prepared pan, sprinkle with remaining cheese and cover tightly with foil. Bake for 30 minutes.
Uncover and allow to sit for 5 minutes before serving.
2 medium yellow onions, diced
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon sea salt
½ teaspoon black pepper
Mac and Cheese
16 ounces elbow macaroni, cooked al dente and drained
½ cup unsalted butter
½ cup all-purpose flour
2 cups whole milk, warmed
1 cup of beef stock
2 teaspoons salt
½ teaspoon ground mustard powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper, optional
1 cup sharp gruyere cheese, freshly shredded
½ cup mozzarella cheese, freshly shredded
2 cups shredded rotisserie chicken
Salt and pepper, to taste
¼ cup Gruyere cheese, shredded
Thyme, chopped (for garnish)
Preheat oven to 350°F.
Heat a skillet over medium-high heat and when hot, add the oil, butter, and onions.
Turn the heat to low and cover with a lid and cook for 25-30 minutes until the onions are softened
Turn the heat to medium and cook until the onions are golden brown, stirring occasionally
Cover and remove the pan from the heat and set aside.
Mac and Cheese
In a saucepan over medium heat, melt the butter.
Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
Remove from heat and gradually pour in the warm milk and beef stock, whisking constantly.
Return the pan to the heat, whisk another 3-5 minutes or until thickened.
Add the salt, garlic powder, ground mustard, and cayenne pepper and stir to combine.
Add the cheeses and onion mixture, stir until all of the cheese is melted.
Pour the sauce over the top of the cooked elbow macaroni. Stir to combine.
Add the shredded rotisserie chicken and stir until completely mixed together.
Top with ¼ cup shredded Gruyere cheese
Bake, uncovered, for 12-15 minutes, or until golden brown.
Season with salt and pepper, and top with chopped thyme.
2 cups uncooked elbow macaroni
3 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups shredded Swiss cheese
1 package (10 ounces) frozen creamed spinach, thawed
1/2 cup mayonnaise
1/4 cup loosely packed minced fresh basil
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup seasoned bread crumbs
2 tablespoons butter, melted
Preheat oven to 350°. Cook macaroni according to package directions.
Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper.
Drain macaroni; gently stir into chicken mixture. Transfer to an ungreased 2-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole.
Bake, uncovered, until bubbly, 40-45 minutes.
2 cups cubed fully cooked ham
4 cups shredded cooked chicken
1 cup shredded Swiss cheese
1 large onion, chopped
1/3 cup butter, cubed
1/3 cup all-purpose flour
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg
1-3/4 cups whole milk
1-1/2 cups soft bread crumbs
1/2 cup shredded Swiss cheese
1/4 cup butter, melted
1 1/2 lbs boneless skinless chicken breasts, approximately 3 cups, cooked and cut into bite size pieces
1 can cream of mushroom soup (10 3/4 ounce)
1 can cream of chicken soup (10 3/4 ounce)
10 ounce can Rotel (drain excess liquid)
1/2 cup sour cream
1/4 cup milk
1 teaspoon garlic powder
1 1/2 cup shredded Mexican blend cheese (divided in half)
12 flour tortillas
fresh lime (optional) cut into wedges
fresh cilantro (optional)
Preheat oven to 350 degrees F. Spray a 9×13 baking dish with non-stick cooking spray.
In a large bowl mix the soups, rotel, sour cream, garlic powder and milk.
Reserve 3/4 of the mixture and set aside. With the remaining 1/4 of mixture, add the cooked chicken and 3/4 cup shredded cheese.
Next, add a little sauce to the bottom of the baking pan, enough to coat the bottom lightly.
Spoon chicken mixture into each tortilla, roll and place seam down in baking dish, side by side.
Spoon the reserved sauce evenly over rolled tortillas and top with remaining cheese.
Place in oven on middle rack and bake for approximately 30-35 minutes until cheese bubbles.
Serve hot with fresh cilantro sprinkled on top and fresh squeezed lime juice. Enjoy!