King Ranch Mac and Cheese

I think King Ranch is a common casserole in everyone's house that you must have tried at least once.  I know I have.  This dish is a great adaptation that combines two yummy dishes.  This is a great cheesy recipe that makes my life easier because almost everything is in one dish.  I love when I don't have to think about making sides.  My oldest daughter thought this was the bomb, but she also thinks Mac and Cheese is a food group.  I didn't add the extra 1.5 cups of more cheddar on top.  I thought the dish was cheesy enough. Use this dish as a make ahead dish when you know you are pinched with time or bring it to a potluck!

Adapted from: Southern Living

1/2 (16-oz.) package cellentani pasta

2 tablespoons butter 

1 medium onion, diced 

1 green bell pepper, diced 

1 (10-oz.) can diced tomatoes and green chiles

1 (8-oz.) package pasteurized prepared cheese product, cubed

3 cups chopped cooked chicken 

1 (10 3/4-oz.) can cream of chicken soup

1/2 cup sour cream 

1 teaspoon chili powder

1/2 teaspoon ground cumin

Preparation

1. Preheat oven to 350°. Prepare pasta according to package directions.

2. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased baking dish I used a 9x9

3. Bake at 350° for 25 to 30 minutes or until bubbly.

Chicken Curry Casserole

This is a fabulous casserole.  I had a whole rotisserie chicken to work with so I made two and gave one to a friend. I made some changes to add more vegetables and swapped out the mayo for sour cream to lighten it up.  The original recipe is linked below.  The curry gives it a little something special :)  Once a Month Mom also gives directions below on how to freeze this for a future dinner.

Adapted from: Once a Month Mom

Chicken Curry Casserole

Ingredients:
10 ounces cream of celery soup
1/4 cups onion, diced
1/4 cups low fat sour cream
1.5 teaspoons Worcestershire sauce
1 teaspoon curry
2 cups rotisserie chicken, pulled
1 cup cooked broccoli, drained & chopped
1 cup chopped carrot 1/2"
1 cup diced potato 3/4"
1/2 cups cheddar cheese, shredded
8 ounces flaky refrigerated biscuits


Topping
1/4 cups sour cream
1 egg
1 teaspoon celery salt
.5 teaspooons salt


Directions:
Preheat oven to 375 degrees. Par boil the carrots, broccoli and potato until semisoft.  In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top. Bake for 20-25 minutes. Separate biscuits and each in half (see pictures). Arrange biscuit halves around edge of hot casserole, cut side down (see pictures). Place topping over biscuits. Bake at 375 degrees for an additional 20-30 minutes or until golden brown.

Freezing Directions:In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, salad dressing, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top. (DO NOT BAKE as you do above.) Separate biscuits and each in half (see pictures). Arrange biscuit halves around edge of casserole, cut side down (see pictures). Place topping over biscuits. Cover and freeze. To serve: Do NOT thaw. Bake covered with foil at 375 degrees for 45 minutes. Remove foil and continue baking for another 20 minutes or until biscuits are cooked and golden brown.

Spicy Tex-Mex Chicken Cobbler

Spicy Tex-Mex Chicken Cobbler

Going through the recipes I made this past month to post.  I realized a few things. 1. I made a lot of casseroles 2. I cooked a lot with rotisserie chicken 3. I cooked but had no time to post!


This casserole was delish!  It is definitely not the normal casserole.  It is the casserole with Flavah.  The topping tasted like a cheddar bread. This is one recipe that will definitely find its way back to the table again soon.

Ingredients:
1 medium onion, sliced
2 tablespoons vegetable oil
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes and onions with lime juice and cilantro
1 (10-ounce) can enchilada sauce
2 cups rotisserie chicken shredded
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground pepper
1 1/2 cups all-purpose baking mix
1 large egg
2/3 cup milk
1 cup (4 ounces) shredded extra-sharp Cheddar, divided
1/2 cup chopped fresh cilantro leaves, divided
2 avocados, sliced
1 tablespoon lime juice
Sour cream
1 can of corn drained

Directions:

Preheat the oven to 400 degrees F.

Saute onion in hot oil in a 10-inch skillet over medium-high heat 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.

Combine baking mix, egg, and milk in a medium bowl, stirring until smooth. Fold in 1/2 cup cheese and 1/4 cup cilantro; pour over simmering chicken mixture.

Bake for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining 1/2 cup cheese and remaining 1/4 cup cilantro. Sprinkle avocado slices with lime juice, and arrange over cobbler. Serve with sour cream.