Chicken Spaghetti

Another Paula! :) This is really, really, really tasty.

Chicken Spaghetti (10 to 12 servings)

2 TBSP butter

1 cup chopped onion

1 cup chopped celery

1 (14 oz) can chicken broth

1 can cream of mushroom soup

1 can cream of chicken soup

1 (10 oz) can diced tomatoes with chilies, drained (mild rotel)

1 (4.25 oz) can chopped black olives, drained (I left these out)

1 (4 oz) can/jar sliced mushrooms, drained

1/2 cup sour cream

1 tsp salt

3 1/2 cups chopped cooked chicken (1 rotisserie chicken works well for this)

2 cups shredded cheddar cheese

1 (16 oz) package angel hair pasta, cooked according to package directions

3/4 panko (Japanese bread crumbs.... but I only had regular old bread crumbs on hand and it did just fine)

1 TBSP butter, melted

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

In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4-5 minutes or until vegetables are tender.

In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepare baking dish.

In a small bow, combine bread crumbs and melted butter. Spread evenly over casserole. Bake for 30-40 minutes, or until hot and bubbly.

Even my kids liked this! It has a little bit of a kick to it because of the rotel... so be prepared... but MY GOODNESS! The list of ingredients looks overwhelming, but really, it's very simple to put together. Serve with salad and breadsticks.

Bowtie Chicken

Another one I got off of CM. Haven't made this one yet either, but will be this week! :)


2-3 cups cooked, shredded chicken (I like to use a rotisserie)
2 cans cream of celery soup
1 16 oz container of sour cream
2 cups shredded cheddar cheese
a dash or two of tabasco/texas pete
1 lb of bowtie pasta, cooked and drained

You could add any veggies you like ie broccoli.

Bake for 30-45 mins at 375, add more cheese to top for last 10 minutes if desired.

Baked Potato Casserole

I got this off of CM ... Haven't tried it yet, but definitely will now! :)

Shredded hasbrowns (1 bag in dairy section)
Cheese (any kind, I use cheddar)
Sour cream (small container)
Bacon (cut up into like bits)
1 can cream mushroom soup
little bit of butter
salt & pepper to taste

Mix all together and bake on 350 for at least 30 mins, I like my casseroles a bit crunchy so I go like 45 mns.

Tater Tot Casserole

There are TONS of versions of tater tot casserole out there in cyber world. This one came from allrecipes.com.

2 lbs ground beef
1 small onion, chopped (you know I'm an onion lover. lol)
1 (10.75 ounce) can condensed cream of mushroom soup (I added 1/2 a can of half and half to thin out the mixture)
1 (14.5 ounce) can french style green beans (I will use 2 cans next time)
1 (32 ounce) bag tater tots, thawed
salt and pepper to taste

Preheat oven to 350 degrees.
Saute onion in a large skillet until soft (I sauteed them in butter, of course. lol) add beef and cook until browned. Drain and set aside.
Spread soup and beans into bottom of a 9x13 inch baking dish. Slowly add meat mixture, then top with tater tots and season with salt to taste. (OK... I did some things differently here. First, I put the soup and half and half in the Pyrex first. Then I added the green beans and stirred them in there and spread it out. Then I added the meat [which I seasoned with seasoning salt, love that stuff] and put shredded cheddar cheese on top of that. -made a big difference.- THEN I put the tater tots on top and did not put additional salt on top.)
Bake at 350 degrees for 30-45 minutes, or until casserole is cooked through. (I think I did 35 minutes)

Green Bean Casserole

Classic Campbell's recipe.

1 can cream of mushroom soup
1/2 cup milk
1 tsp soy sauce
dash of ground pepper
4 cups cooked cut green beans (or 3 cans green beans)
1 1/3 cups French's Fried Onions

Preheat oven to 350 degrees.

Mix soup, milk, soy, black pepper and 2/3 cups onions in a 1 1/2 or 2 quart casserole dish.
Bake at 350 for 25 minutes or until hot.
Stir and add remaining onions. Bake 5 minutes more.

Suggestions from Campbell's Kitchen website:

You can use 4 cups of cooked broccoli flowerets instead of green beans.

You can add 1/2 cup cheddar cheese with the soup. Add 1/4 cup cheese when adding onions on top.

Early AM French Toast Casserole

Got it from mama, I think she got it from a recipe book. LOVE this recipe - it's always one that people request the recipe for after I make it.

1 cup brown sugar, packed
1/2 (one stick) butter
2 tbsp corn syrup (I like the light corn syrup)
5 eggs
1 1/2 cups milk
2 tsp vanilla (it really only calls for 1 tsp, but I like more vanilla... lol)
1 loaf of french bread- either presliced or sliced thick

In a saucepan over medium heat, mix and melt brown sugar, butter and corn syrup. Spray a baking dish (9x13) and fill with butter mixture.

Mix eggs, milk and vanilla. Arrange bread slices in baking dish. Pour egg mixture over bread, making sure to cover every piece. Any extra will be soaked up overnight, so make sure you use all of it.

Cover dish and refrigerate overnight. The next morning, preheat your oven to 350 degrees and bake for 30 minutes.

I like using maple syrup once it's on the plate, but that's not necessary if you don't like it too sweet. :)

Chicken Stuffing Casserole

Got this version from a friend a while back. I like using this recipe cause it's much quicker and it tastes really good!

chicken - boiled then shredded *time saving tip* Get a roasted chicken from the store and shred it! Already cooked!
2 cans cream of chicken soup *variation* you can also use 1 can of cream of celery and 1 can of cream of chicken
1/2 can milk (or use 1/2 cup sour cream)
cheddar cheese
stove top stuffing - prepared

Preheat oven to 350 degrees.

Mix chicken and soup. Top with cheese, then stuffing. Bake for about 15-30 minutes, just until warm.

Carrot Souffle

Another recipe from my Mother-In-Law. We have this at almost every holiday and it's become a staple for me - I LOVE this stuff!

2 lbs carrots, peeled and chopped
1/2 cup (one stick) butter, melted
1 cup white sugar
3 tbsp flour
1 tsp baking powder
1 tsp vanilla (I usually add a little more... lol)
3 eggs, beaten
powdered sugar for dusting

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots - add melted butter, sugar, flour, baking powder, vanilla and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with powdered sugar.
Bake in preheated oven for 30 minutes. Cool and sprinkle with more powdered sugar.

Mom's Sweet Potato Casserole

3 cups mashed potatoes (or 2 LARGE cans yams)
1/2 cup brown sugar, packed
1/4 cup butter (half a stick) - room temp
1 tsp vanilla
2 beaten eggs - room temp
1/3 cup milk

combine all ingredients and put into a 9x13 dish - preheat oven to 350 degrees

Topping :

3/4 cup brown sugar - packed
1/2 cup flour
1/3 cup butter - room temp (5 1/3 tbsp)
1 cup chopped pecans

Mix together and top sweet potatoes

Bake at 350 degrees for 25-30 minutes.