Chicken Roll Ups

As if cooking blogs weren't enough. I'm now addicted to Pinterest, but I'm sure my family doesn't mind all the new things they get to eat. I found this recipe on Pinterest, but it comes from the blog 'plainchicken.com' It's very similar to my other chicken crescent roll ups recipe that I used to make on a weekly basis until I got so sick of them but these looked good so I thought I'd give them a try. They were seriously SO good! Of course I only post recipes on here that I think are worth trying, but you should try these!

Chicken Crescent Roll Casserole
adapted from Recipezaar.com
2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls (I only used one)
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

Filling
4 ounces cream cheese (very soft)
2 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes (I left this out)
2 large cooked chicken breasts, finely chopped (or use a rotissori chicken my personal favorite)
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

 Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and chicken soup (can season with black pepper if desired). Place most of the mixture on the bottom of the pan, leaving out just a little bit to spread over the top. For the filling  (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Oven Baked Frito Pie

I saw this on Sweet Treats and More. It was really good. When I warmed it up the next day I had to take the Fritos off the top because they were soggy.  I probably would just leave those off and add them before serving.

Oven-Baked Frito Pie
source: What's For Dinner?
1 lb. lean ground beef
1 can (16 oz) chili beans (I just used a can of chili because I didn't have just chili beans)
1 can (8 oz) tomato sauce
1 can (15 oz) diced tomatoes
1 envelope taco seasoning
1 cup shredded cheddar cheese
3 1/2 cups corn chips (Frito's)
1 1/4 cup sour cream

Directions: Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish or 9x13 dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer. Makes 6 to 8 servings

Cheesy Enchilada Casserole

Another recipe from Life as a Lofthouse blog....

Ingredients:
1 lb lean ground beef
1 onion, chopped
2 1/2 cups salsa
(15 oz) can Black Beans, drained and rinsed
1/4 cup Cheese Whiz
3/4 cup Sour Cream
2 Tablespoons Taco Seasoning
1/4 teaspoon Cumin
6 soft taco size Flour Tortillas
2 cups shredded Mexican cheese blend

Directions
Preheat oven to 400 degrees. In a large skillet, cook the ground beef and onion over medium-high heat until meat is no longer pink. Drain fat. Stir in salsa, beans, cheese whiz, sour cream, taco seasoning and cumin. Stir well and cook for 5 minutes. Remove from heat. Spray a 9x9 inch baking dish with cooking spray. Spoon a 1/3 of meat mixture in the bottom. Sprinkle with 1/2 cup of cheese. Layer 3 flour tortillas over the top. ( you will have to cut one of the tortillas so they fit ) Spoon another 1/3 of meat mixture on top of the tortillas, then sprinkle another 1/2 cup of cheese. Do one more tortilla layer, the last of the meat mixture and sprinkle the rest of the cheese on top. Bake for 25 minutes or until cheese has melted and it's hot and bubbly. Let stand 5 minutes or so before slicing. Makes 9 servings.

Chicken & Black Bean Enchilada Casserole

I got this recipe from the sweet treats and more blog.

Ingredients:
2 cups diced or shredded chicken
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garlic powder
2 Tbsp chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) Sour cream

Directions:
Preheat oven to 375 degrees. Spray an 11x7 inch baking dish with cooking spray. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken, cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom pan. Place 4 tortillas over the sauce, overlapping if necessary. spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or foil. Bake for 30 minutes.

Remove cover and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

Let stand 10 minutes before serving.

Tator Tot Casserole

I've made this a few times but each time have to find where I wrote down the recipe so here it is finally. I think of the Duggars when I make this. But it's actually really good. I wanted to make it and thought I had a friend who made it for her son. Well I must have been dreaming because when I asked her for her recipe she told me she'd never made tator tot casserole in her life. So I decided to google the recipe and I also found out that another friend makes it so I think I just combined the recipes. One didn't have cheese I think. Anyway, this is how I make it.

1 lb Hamburger

1 bag frozen Tater Tots
1 can Evaporated Milk
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
2 cups shredded Cheddar Cheese

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray.

Brown hamburger and drain. Pour into the bottom of the baking dish. Pour tator tots over the hamburger.

Mix both soups and evaporated milk together. Pour mixture over the tater tots. Bake uncovered for 45 minutes. Add cheese and cook about 10 more minutes or until cheese is melted.

Zucchini Pizza Casserole

I just realized I have had this in draft mode for a few months, along with several others. The bad thing about that is, I forgot where I got this recipe from to link back to them to give them credit. At least it wasn't their original recipe, but it still makes me feel bad. I tried looking for it but I couldn't find it, so I apologize for not giving credit to the appropriate person for this recipe. I didn't grow Zucchini in my garden this year, but thankfully had neighbors who did and were nice enough to bring them to me all the time. This was actually better than I thought it would be.  (I know I took a picture so when I find it I'll update this.)

Zucchini Pizza Casserole
source: Taste of Home

Yield: 6-8 servings.

4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 eggs
1/2 cup grated Parmesan cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion (left this out)
1 can (15 ounces) Italian tomato sauce
1 medium green pepper, chopped

1. Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.

2. Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.

3. Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.

4. Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through.

Cheesy Chicken Casserole

I made this the other night and not only was it so easy, it was so yummy! I halved the recipe but this is the full recipe. (It would make a ton) I also added cheese on top before putting on the Ritz crackers. Delicious. This will be a regular at my house because of how easy it was.

Recipe from: Mandys Recipe Box

3-4 chicken breasts, chopped and cooked or 1 (14 oz.) can chicken

16 oz. egg noodles, cooked

24 oz. sour cream

2 cans cream of chicken soup

8 oz. shredded cheddar cheese

8 oz. shredded mozzarella cheese

1 sleeve Ritz crackers, crushed

1/4 c. margarine, melted

2 Tbsp. Poppy seeds (optional)

Combine chicken, sour cream, soup; cheeses in a large bowl. Stir to combine. Add the noodles and gently stir till coated. Pour into a greased 9x13 baking dish. Mix crackers and margarine; sprinkle over the top. Sprinkle with Poppy seeds. Bake at 350 degrees for 25-30 minutes or till crackers are crispy and golden brown and cheese is melted

Three Cheese baked Ziti

I saw this in the November 2010 People magazine. I'm not sure where it actually came from. I loved it. Karson of course complained. Which actually surprised me because he usually loves this type of food. He said he didn't like the cheese on top. Oh well I'll make it again for me. Karson may just starve until he decides he'll eat what I cook. Ingredients

1 16 oz package ziti pasta (I think that's about 2 cups uncooked)

2 10 oz jars Alfredo sauce (The recipe actually says refrigerated, I just used Ragu and it wasn't refrigerated)

1 8 oz container sour cream

2 cups chopped, cooked chicken (I cubed it and cooked it in a little bit of oil on the stove)

15 oz ricotta cheese (I only used about half of that)

2 large eggs, lightly beaten (I only used 1 since I used less ricotta cheese)

1/4 cup grated Parmesan cheese (I used a little more)

1/4 cup chopped fresh parsley (I didn't use fresh)

1 1/2 cups shredded mozzarella cheese (I used 2 cups)

Directions

Preheat oven to 350

degrees Cook Ziti according to package directions; drain and return to pot.

Stir together Alfredo sauce, sour cream and chicken; toss with ziti until evenly coated.

Spoon half of ziti mixture into a lightly greased 13 x 9 inch baking dish.

Stir together ricotta cheese, eggs, Parmesan cheese and parsley; spread evenly over pasta mixture.

Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese.

Bake for 30 minutes or until bubbly and brown. Let stand 5 minutes before serving.

Cheesy Chicken & Rice Casserole

My friend was telling me about this recipe and although it sounded a little strange, with the corn, it sounded good so I decided to try it. It was good and it was another recipe that Karson ate. Anything he eats will be made again. I got the recipe from HERE. (sorry about the horrible spacing. I keep fixing it but it keeps posting this way) Mandy's recipes Cheesy Rice and Chicken Casserole

1 Box Yellow Rice (I didn't have yellow rice so I used white rice and probably would just use white rice next time I make it)

1 Stick Margarine (I'm not sure what the butter is for. I only cut a small piece of butter and stirred it in with my rice)

1 Can Cream Of Chicken Soup

1-2 Cups shredded, cooked chicken (I bought a rotisserie chicken so I could make this quick)

1 can Whole Kernel Corn (drained)

1 1/2 Cups Cheddar Cheese (I'm guessing I used more like two cups)

Cook rice according to package directions. Add rice and all other ingredients, except for 1/2 C of cheese, into a bowl and stir until well combined. Spoon into casserole dish and top with remaining cheese. Bake at 350 for about thirty minutes, or until bubbly.

Salsa Cream Cheese Pasta Bake

When I saw this recipe it looked yummy, and I just happened to have all of the ingredients already so I gave it a try. I know I make a lot of casserole type food and it may not be for some, but I love having leftovers for my husband and I love anything easy. This was way good.

I saw this recipe on Good Things Utah
by: Freshmarketstores.com

1 (8 oz.) pkg. egg noodles
1½ lb. lean ground beef
16 oz. salsa
1 pkg. taco seasoning
1 (8 oz.) pkg. cottage cheese
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. sour cream
1 (8 oz.) pkg. shredded sharp cheddar

Brown beef, add salsa and seasoning mix. In separate bowl, mix cottage cheese, cream cheese and sour cream together. In greased 9x13 casserole dish, place half of the cooked noodles, then ½ of beef mixture, then ½ of sour cream mixture. Repeat all 3 layers. Top with grated cheddar. Bake at 350 degrees for 40 minutes

Baked Macaroni & Cheese

My sister n law made this macaroni and cheese and it was the best I'd ever had. I made it and didn't think it turned out good at all. I'm not sure what I did wrong. So, even though I made it and thought it didn't turn out, I'm posting it and hopefully the next time I try it it will be as good as when my sister in law made it. I found the recipe on Food Network. You can google Alton Brown baked macaroni and cheese and it should pull up a video link where he shows you step by step how to make it.

Recipe courtesy Alton Brown, Food Network

Ingredients
1/2 lb elbow macaroni (I don't know exactly how much this is. I googled it, but I didn't write down how much I used. I'm thinking about 2 cups, non cooked)
3 tablespoons butter
3 tablespoons flour
1 tablespoon mustard powder
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar cheese, shredded
1 teaspoon kosher salt
fresh black pepper

Topping
3 tablespoons butter
1 cup panko bread crumbs (At the time I made this I only had regular bread crumbs, next time I'll use Panko bread crumbs for sure.)

Directions:
Prep Time: 15 mins

Total Time: 45 mins
1 Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta according to package directions.
2 While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes making sure it's free of lumps.
3 Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
4 Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. (watch the video if you don't know what temper means. Basically you can't pour a cold egg into the hot mixture or it will turn to scrambled eggs so you have to slowly mix a little of the warm mixture with the egg to get it warm before pouring it in the pan.)
5 Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
6 For the topping, melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes.
7 Remove from oven and rest for five minutes before serving

Spinach Alfredo Lasagna

If you are looking for a low calorie recipe, this is probably not the best. It's filled with loads of cheese. It didn't turn out as good as I was hoping for, but it was yummy and I will make it again.

From Allrecipes.com
Ingredients
1 (16 ounce) package lasagna noodles (I cooked the whole box and ended up throwing a bunch away. I think I used 12 noodles.
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
2 (16 ounce) jars Alfredo-style pasta sauce
4 cups shredded mozzarella cheese
2 pints ricotta cheese ( I had to google that because I didn't know how much 2 pints was, turns out it's 32 oz. I used that much and I think it had to much ricotta cheese so would use less than that)
salt and pepper to taste
Directions
1.Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain. Cook spinach according to package directions; drain.
2.In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
3.In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.

Creamy Baked Ziti

This is another recipe from the Kraft Food & Family Holiday 2010 magazine. It was so yummy. It's similar to a few other recipes I have but each one is slightly different and I thought this was so good.

Ingredients:
4 cups Zita pasta, uncooked
1 jar marinara sauce (The recipe calls for 26 oz but the jar I used was only something like 16 oz and was plenty)
1 can (14 1/2 oz) diced tomatoes, undrained (I drained mine slightly)
6 oz Cream Cheese cubed (I used the entire 8 oz brick because I didn't want to waste it)
3/4 cup Sour Cream
1 pkg (8 oz) Mozzarella Cheese
1/3 cup Parmesan Cheese

Directions:
Heat oven to 375.
Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 minutes or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan and mix well.
Layer half the pasta mixture in 13X9 inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
Bake 20 minutes or until heated through.

I made my Magelbys rolls to have with this. Would also be good with salad.

Chicken & Rice Casserole

This isn't going to give much detail but maybe when I perfect it I'll fix it. My friend made this for me awhile ago and Karson ate a lot so I've been wanting to try it. But, she doesn't use a recipe so I got what was in it from her and guessed. I used canned chicken and now that I've been cooking a lot more than I used to I've decided I no longer like canned chicken so I won't do that again. Karson ate all his rice but he picked out the chicken. This is similar to Hawaiian haystacks, which we eat often. I think I need to tweak this a little because my friends was much better than mine, but I still liked it a lot.

Ingredients

2 cups cooked rice

1 can cream of chicken soup

1 cup sour cream

a little bit of milk

Parmesan cheese

croutons (my friend makes her own. Maybe someday I'll try that, or not.)

salt

pepper

Directions

Cook rice. Mix in the rest of the ingredients. I mixed in some Parmesan cheese. I don't know how much I used. I also poured some on top along with the croutons. I cooked it on 350 for about 35 minutes. It's good served with cesar salad. If you can eat salad that is, because I can't :(

Red And White Mostaccioli/Pasta

I got this recipe from Good Things Utah. I don't really like spaghetti sauce but I do if it's mixed with Alfredo so when I saw this recipe I had to try it. I of course liked it or it wouldn't be on here.
by: Liz Edmonds- The Food Nanny

•1 pound uncooked mostaccioli or other tubular pasta (you could probably use any kind of pasta)
•Alfredo Sauce (I made my friend Ann's recipe which I've posted before and I will post it below but I'm sure you could use it from a jar and it would be good)
•1 (26-ounce) jar meatless spaghetti sauce (you could also use home made spaghetti sauce)
•3 cups shredded mozzarella cheese

1. Preheat the oven to 350 degrees.
2. Cook the pasta according to package directions; drain.
3. Meanwhile, prepare the Alfredo sauce
4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer
half the pasta, half the Alfredo sauce, half the spaghetti sauce, and
11/2 cups of the cheese. Repeat the layering with the remaining pasta,
Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and
bubbly.

Alfredo Sauce
1 8oz pkg cream cheese
6 tbsp butter or marg
1 1/2 cups milk
1/2 tsp garlic powder
1/2 cup parmesan cheese
pepper to taste

Cook cream cheese and butter on med-low heat and add milk slowly. Continue stirring until thoroughly blended. Add parmesan cheese, garlic and pepper

Taco Squares

I got this recipe from Kyle's mom. I haven't made it in a long time. I made it tonight and Karson actually ate what I put on his plate.

Ingredients:
1 Cup Bisquick
1/4 Cup cold water
1/2 Cup sour cream
1/3 Cup mayonnaise
1/2 Cup cheese (I'm sure I use way more than that)
1/2 lb Hamburger
Tomato
Green Peppers

Brown hamburger and drain
Mix Bisquick and water together and spread in bottom of 13 X 9 inch dish.
Mix sour cream and mayo together and spread over Bisquick layer.
Put hamburger on top of sour cream and add cheese, tomato and peppers
Bake on 375 for 25 minutes

Tex Mex Bake

I saw this in a magazine but it can also be found HERE 1 bag (14 oz) Success White Rice (I just used regular white rice)

1 can (10 oz) diced tomatoes and green chilies (I used just diced tomatoes)

1 lb. ground beef, browned

4 cups tortilla chips, crushed

1 can (15 oz.) seasoned pinto beans or chili beans (I used regular chili with beans)

1 lb. pasteurized prepared cheese (Velveeta) cut into cubes

1/4 cup green onions (Of course I leave these out)

non-stick cooking spray

Sour cream, optional

Prepare rice according to package directions, set aside. Preheat oven to 350. Spray a 13X9 inch baking dish with non-stick cooking spray. In a medium bowl, combine cooked rice, diced tomatoes, chili and ground beef. Set aside. Cover baking dish bottom with tortilla chips. Layer half of the cheese over the tortilla chips. Top with beans, rice, tomato and beef mixture. Top with remaining cheese. Bake uncovered for 15 minutes or until cheese is melted. Top with sour cream. ***The first time I made this I cooked it with the chips on the bottom and they got soggy. Each time I've made it since I just leave the chips out and crush them on top before serving it and it tastes so much better.

Chicken and Rice Casserole

This recipe is from foodnetwork.com. I had it at Sherry's house for Bunco and have loved it ever since.

2 (14 1/2 ounce) can green beans, rinsed and drained
3 cups diced cooked chicken
1 (8 ounce) can water chestnuts, drained and chopped
1 (4 ounce) can pimentos
1 (10 3/4 ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6 ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated cheddar cheese
pinch salt

preheat oven to 350 degrees
mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20-25 minutes or until bubbly.