Chicken, Broccoli & Rice Casserole

Casseroles have been my boyfriend and I’s friend these past 2 weeks. They’re really easy to make and the outcome is almost always a pan full of deliciousness.

Last weekend we put soup Sunday’s on a hold & opted for a more comforting dish, like a casserole. At Thanksgiving I had this delicious broccoli casserole topped with Ritz crackers. It was heaven. I searched for a recipe similar to that but with chicken & rice. I wanted a chicken & rice casserole that reminded me of that amazing broccoli casserole with the salty Ritz crackers on top.

I found a recipe for a broccoli, rice & chicken casserole that I decided looked, one, amazing & two, possibly close to what I had at Thanksgiving. I decided to add cauliflower to the recipe because I love broccoli & cauliflower together & because why not?

It’s really quick to get together & cooks in around 45 minutes which makes it a great weeknight meal or any night really!

 

Chicken, Broccoli & Rice Casserole

Prep Time: 15 Minutes Cook Time:  40-45 Minutes

Ingredients:

  • 5 Chicken Tenderloins, Cubed
  • 2 C Fresh Broccoli, Chopped

    20151206_174212
    Chicken, Broccoli & Rice Casserole
  • 1 C Fresh Cauliflower, Chopped
  • 1 C White Rice
  • 2 C Cheddar Cheese
  • 1 C Cream of Broccoli
  • 2 1/2 C Low-Fat Milk
  • Salt/Pepper, Sprinkle of Both
  • 1 Sleeve Ritz Crackers, Smashed

Directions:

  • Preheat oven to 350 degrees.
  • While oven is preheating, cube chicken tenderloins & place in a medium sized mixing bowl.
  • Chop 2 cups of broccoli & 1 cup of cauliflower into bite sized pieces & add to bowl.
  • Add remaining ingredients to bowl with the exception of the crumbled ritz crackers. Mix until well combined.
  • Pour ingredients into a greased 9×13 baking pan & make sure everything is evenly distributed.
  • Top mixture with crumbled ritz crackers & place in the oven.
  • Cook at 375 degrees for 40 minutes or until rice & chicken are cooked.
  • Eat immediately & enjoy!

Broccoli, Egg & Cheese Breakfast Casserole

The first time I had a similar breakfast casserole to the one I am going to post, I swear, it was life changing. I love almost everything breakfast. I say almost everything because I have a deep hatred towards bacon. I’ve been called “terrorist” before because it’s true, who hates bacon? Well I do. Something about the texture and the appearance – I just cannot do it. The smell too. Makes me want to vom.

Back to the topic at hand. This breakfast casserole is legit. There are so many different things you can do with this recipe. You could throw any sort of meat in it that you want – sausage, ham… bacon or even veggies! We decided on broccoli for our casserole & it was so yummy. Just swap out the broccoli in the recipe for whatever you’d like – spinach, tomatoes, mushrooms, onions, meat – you name it, i’m sure it would be just as delicious!

Also, this recipe is super easy to make. If you have a half hour of time you’re pretty much set. Prep is pretty quick & it only takes about 20-25 minutes to bake in the oven. Easy-peasy! You could even prepare it the night before if you’re pressed for time & bake it the next day! It’s so great. Enjoy!

 

Broccoli, Egg & Cheese Breakfast Casserole

Prep Time:  10 Minutes Bake Time: 20-25 Minutes

Ingredients:

  • 1 Can Crescent Rolls

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    Broccoli, Egg & Cheese Casserole
  • 4 Eggs
  • 1 Cup Mild Cheddar
  • 1 Cup Monterey Jack
  • ¾ Cup Low-Fat Milk
  • ½ TBSP Butter, Cubed
  • 1 Medium Head of Broccoli, Cut into Bite Size Pieces
  • Salt/Pepper

Directions:

  • Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray & line with crescent rolls. Gently press the crescent roll pieces together so they cover the bottom evenly.
  • While oven is preheating steam the broccoli so it turns bright green. You can do this over the oven or in the microwave, whatever is easiest for you! Once broccoli is steamed set aside & allow any moisture to drain from the broccoli.
  • In a medium bowl add eggs & milk & beat until combined. Set aside.
  • Layer the broccoli on top of the crescent roll crust as evenly as possible. Next sprinkle the cheese over the broccoli. Pour the egg mixture over the cheese & broccoli. Allow to spread out & sprinkle with salt & pepper.
  • Place into the preheated oven & bake for 20-25 minutes or until mixture begins to turn golden & eggs are cooked.
  • Allow to cool & set slightly before serving & enjoy!

 

 

Not So Amish, Amish Macaroni Salad

So my boyfriend & I usually try and prep a couple meals/sides on Sunday’s before he leaves for the week to head up to work. He’s been telling me about how much he really enjoys picking up Amish Macaroni Salad on his lunch break. Naturally, I decided to try making Amish Macaroni Salad to send with him to help him save a little money. Homemade is always better anyways!

Now I have never actually had legit Amish Macaroni Salad so I was excited to try making it. I didn’t really have a taste to go off of, but I did find a recipe with eggs & cheese in it, two of my favorites. We made it one week & it was good, but I wanted to try changing it up slightly the next week. It’s delicious. Probably not as “Amish”, but it’s a darn good macaroni salad if I do say so myself.

Of course it’s fall & I’m posting picnic items, but that’s just how I roll. I’d make pumpkin pie in June if I had help eating it. Heck, I would drink pumpkin beer year round if someone would just keep the shelves stocked. Who ever said there isn’t a market for fall flavors year round is surely mistaken.

So a pasta salad in September, almost October it is! I hope you all enjoy!


Not So Amish, Amish Macaroni Salad

Prep Time:  30 Minutes                 Total Cook Time: 1 Hour & 30 Minutes

Ingredients:

  • 1 Box Macaroni (1 lb)
  • ¼ C Red Onion, Diced
  • 2 Tbsp Dill Pickle RelishNot So Amish, Amish Macaroni Salad
  • 1 15oz Jar of Light Miracle Whip Dressing
  • 3 Tbsp Yellow Mustard
  • ¼ C Sugar
  • 3 tsp White Vinegar
  • ¼ tsp Salt
  • 1/8 tsp Black Pepper
  • ¾ tsp Paprika
  • 4 Small Hard Boiled Eggs, Chopped – or 3 Large Hard Boiled Eggs
  • 1 C Colby Jack Cheese, Cubed

Directions:

Cook macaroni according to the directions on the box.

Begin dicing onion, hard boiled eggs & colby jack cheese. Set aside.

Combine dill pickle relish, light miracle whip dressing, yellow mustard, sugar, white vinegar, salt, black pepper & paprika in a large bowl. Combine using a whisk. Once thoroughly combine set aside.

Once noodles are cooked & slightly cooled, combine with dressing, diced onions, chopped hard boiled eggs & cubed cheese.

Cover & chill for approximately 1 hour. Chilling overnight is best if time allows it! Enjoy!

Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

Welp. My laptop died a couple weeks back. Finally got a new one & am ready to post all these delicious recipes that I’ve been hoarding.

This is probably by far one of, if not, my favorite soups of all time. This stuff is so addictive & so darn good. I first found it last year with my mom & we must have made it at least twice a week for 3 months straight. My dad was so sick of seeing butternut squash & sweet potatoes. The original recipe was found on Catz in the Kitchen. My mom and I have adapted it to our liking. I can’t stress enough how delicious this soup is. It’s creamy, butternutty, fally. You get the picture. IT’S SO GOOD.

If you have some time on your hand and want something delicious for dinner or a side, this is the recipe for you! I hope ya’ll love it as much as I do!


Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

Prep: 30 Min                      Cook Time:  8 Hours & 30 Minutes

Ingredients:

  • 3 Cups Cubed Sweet Potatoes (About 1lb)

    Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup
    Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup
  • 3 ½ Cups Cubed Butternut Squash (About 1lb)
  • Approximately 1 Cup Diced Carrots
  • 1 Yellow Onion, Diced
  • 1 Stick Butter, Cubed (1/2 Cup)
  • 1-2 Cans Low Sodium Chicken Broth (14 Ounces Each)
  • 1 Can Light Coconut Milk (13.5 Ounces)
  • 1 Tsp Salt
  • ¼ Tsp Black Pepper
  • 1/8 Tsp Cayenne
  • 1/8 Tsp Nutmeg
  • ½ Tsp Cumin
  • Optional: Sour Cream for Topping

Directions:

Combine cubed butter, diced onions, peeled & cubed sweet potatoes, cubed butternut squash, diced carrots & 1 can of chicken broth into a 4-quart crock-pot. Cover and cook on low for 8 hours or until vegetables are tender. If you’re pressed for time you can cook everything on high for approximately 4 hours.

Once vegetables are tender, in batches, begin pureeing them in a blender, one batch at a time. Return pureed mixture to crock-pot. Stir in the second can of chicken broth if you want it a little thinner, coconut milk, salt, pepper, cayenne, nutmeg & cumin. Cook on low for an additional 30 minutes, or on high for 15 minutes, until heated through.

Top with a dollop of sour cream if you desire!

If you have leftovers this soup is great frozen for a couple of months!