Need good casseroles!

[donleyk]

I tried the Cheesy Eggplant-Orzo Casserole featured on CL's web page and DH and I enjoyed it. It is veggie, though. Served it with a salad and merlot.

Are you looking only for casseroles with meat?

[darthchrista]

We tried the Smashed Potato and Broccoli Casserole from the CL website. It was easy. It wasn't the most flavorful, but that can be remedied by adding more herbs and spices. Or, I sauted some extra mushrooms in olive oil, sprinkled them with salt and pepper, and added them to a couple of the servings. It was great for a cool winter evening.

We also tried the Chili Rellenos Casserole (Jan/Feb '01), despite the reviews of it being bland. To remedy that, I used refried beans with jalepeno peppers, lots of hot sauce, and went heavy handed on the seasoning. That seemed to "kick it up a notch." I think using pepper jack melted on top would add more flavor/spice as well.

I made both of these on Sunday, cooled them, and divded them into tupperware for lunches and dinners throughout the week. So far there have been no bad reviews from DH or myself.

[RUSTYSMOM]

Definately try the Chicken Floretine Casserole - it is so delicious!! I cannot remember if it was LindaRUsso or MrsReber that posted it but I am sure you will find it via the search. My DH and kids all loved it.

The COllege Chicken Casserole is also very good - it is from May 98 (I believe). It was recently reposted on the BB. ''Good Luck.

[hawkslady]

I have done a search of the mentioned Chicken Floretine Casserole and was unable to locate it. I was hoping that you could help a new member out? Just the name alone sounds delicious.

[Laura B]

Hawkslady: Here is the recipe. It was originally posted by lindrusso.

CHICKEN FLORENTINE CASSEROLE

4 (about 1 pound) boneless, skinless chicken breast halves
3/4 cup water
1/2 cup dry white wine
1 large clove garlic, sliced
1 pound fresh spinach, rinsed
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
6 ounces less-fat cream cheese, cut up and softened
3/4 cup grated Parmesan cheese
1/2 pound linguine, broken in half
2 tablespoons bread crumbs
1/2 teaspoon paprika

1. Heat oven to 375. Lightly oil 8x8x2-inch glass baking dish. Bring large pot of lightly salted water to boiling over high heat.

2. Combine chicken, 3/4 cup water, wine and garlic in saucepan. Bring to boiling over high heat; reduce heat; gently simmer, covered, 15 minutes. Remove chicken from broth and set aside to cool. Measure broth, adding water if needed to make a total of 1 3/4 cups. Tear chicken into about 1/2-inch wide shreds.

3. Place wet spinach in a large nonreactive pot; cover; cook over high heat until wilted, 3 minutes. Drain, lightly pressing out excess water. Coarsely chop; return to pot.

4. Heat oil in a saucepan over medium heat. Stir in flour; cook 1 minute. Stir in reserved 1 3/4 cup broth mixture; cook, stirring until thickened and smooth, 3-4 minutes. Add lemon juice, oregano, salt, pepper and nutmeg. Bring to boiling. Remove from heat. Stir in cream cheese and 1/2 cup Parmesan cheese. Add cheese sauce and shredded chicken to spinach in pot.

5. Meanwhile, add linguine to boiling water; cook until firm but tender, 9-10 minutes. Drain; add to spinach mixture. Turn into prepared casserole. Combine remaining Parmesan cheese, crumbs and paprika in a small bowl. Sprinkle over top casserole. Bake in 375 oven about 30 minutes or until golden and bubbly. Let stand 15 minutes. Serve.

[hawkslady]

Thanx!!!
It does look tasty!!!

[Tiger]

I just made this last night. (leftovers tonight) It's really good. One of those are you sure this is light recipes. Next time I think i"ll use more spinach. I never can get over how much spinach cooks down!
( The only bad part is you use alot of pans)

[cjm]

I'm going to be cooking some one-dish meals to be frozen and eaten for weeknight dinners for my DH and me. I'd like to know some of your favorites...chicken, turkey, beef, sausage, shrimp?????

TIA!

[S]

Does anyone with mastercook (or lindrusso) have the nutritional info for the chicken florentine casserole? It is one of my favorite casseroles. Thanks.

[buddie]

Moms casserole
2 poached chicken breast, shreddred
2 cans cream of celery soup
2 cups of rice (minute rice made with orange juice NOT WATER)
1 10oz package of chopped broccoli
1/2 cup of cheddar, monterry jack, and parmesan cheeses
1 8oz can of waterchestnuts, sliced and peeled
1/4 cup chop green onion
2 good shakes of worchestershire sauce
7 squeezes of lemon juice
1/3 cup of sherry


mix all and add chicken and rice.

Bake at 350 for 45 minutes

Chicken Tetrazzini
12 oz spaghetti cooked
1/4 cup of butter
3 tbsp flour
3 chicken boullion (6-8 small ones) in 2 1/2 cups water
3/4 cup half and half
1/3 cup sherry
1 tbsp fresh parsley
1tsp seasoning salt
1/4 tsp nutmeg
dash of pepper
2 poached chicken breast, shreddred
1/2 cup of parmasan

in large pot melt butter, stir in flour and broth stir till thick then add half and half, sherry, parsley, salt, nutmeg, pepper, add chicken and noodles then parmenson on top.

Bake at 350 for 40 minutes

[Kristi]

My absolute favorite is CL's Mexican Chicken Casserole!!!

[MarciaTJ]

Now you've tantelized me - where can I find the Mexican Chicken Casserole recipe??

[CathyR]

We called my favorite casserole from Mom -

Chicken Spectacular:

3-4 whole chicken breasts, cooked & diced
2 Cups green beans
1 can Cream of Clery Soup
1/4 Cup Italian Dressing
1/2 Cup (1 can) sliced water chestnuts
little onion, salt & pepper to taste
1 pkg. Uncle Ben's Original Flavor Wild Rice

Preheat oven to 350'. Prepare rice according to box instructions. Mix everything in casserole dish and bake at 350' for 40-45 minutes until hot.

There are countless variations, you can bend the flavor by seasoning & preparing the chicken different ways, using defrosted french style frozen green beans rather than canned, etc...
Enjoy!

[smpv]

Here's the Mexican Chicken Recipe

Mexican Chicken Casserole

SOURCE: Cooking Light YEAR: 1998 ISSUE: December PAGE: 118
INGREDIENTS FOR 8 SERVINGS:
1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
1-3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)
INSTRUCTIONS:
1. Combine broth and 1 can of chiles in a large skillet; bring to a
boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken
is done, turning chicken once. Remove chicken from cooking liquid,
reserving cooking liquid; cool chicken. Shred meat with two forks, and
set aside.
2. Preheat oven to 350 degrees.
3. Heat oil in a large nonstick skillet over medium-high heat. Add 1
can of chiles and onion; saute 3 minutes or until soft. Add reserved
cooking liquid, milk, Monterey Jack, cream cheese, and enchilada
sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove
from heat.
4. Place 4 tortillas in the bottom of a 2-quart casserole coated with
cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat
layers twice, ending with chicken mixture. Sprinkle with cheddar
cheese and chips. Bake at 350 degrees for 30 minutes or until
thoroughly heated. Let stand 10 minutes before serving. Yield: 8
servings (serving size: 1 cup).
NUTRITIONAL INFORMATION:
CALORIES 369 (28% from fat); FAT 11.4g (sat 5g, mono 3.8g, poly 1.4g);
PROTEIN 35.6g; CARB 31.3g; FIBER 3g; CHOL 79mg; IRON 2.4mg; SODIUM
479mg; CALC 360mg

Pat

[hawkslady]

Here is one that I tried this week and my family like it: (notice it only serves 2, you may need to double)

CHEESY CHICKEN BAKE LOWFAT

Serves 2


1 Chicken breast, halved, boned and skinned
½ Head broccoli
4 Ounces lowfat sharp Cheddar cheese
1 Cup skim milk
2 Tablespoons butter
2 Tablespoons flour
1 Medium onion, sliced
2 Cloves garlic, crushed
½ Teaspoon thyme
1 Teaspoon olive oil
Plain bread crumbs
Grating cheese (I used parmesan)
Salt and freshly ground black pepper
1. Slice the chicken breast into bite size strips and set aside.
2. Cut the broccoli into bite size pieces and cook for 5 minutes. Do not
over cook the broccoli.
3. Heat the oil in a nonstick pan and sauté the onion and garlic until limp.
4. In a 2 quart casserole dish, layer alternating the chicken, broccoli,
cheddar cheese and onion mixture.
5. Heat the butter in a saucepan. Add the flour and stir until the flour is
mixed into the butter and there are no lumps left. Add the milk slowly
and stir. Add the thyme, salt and black pepper. Stir and heat through.
6. Pour the sauce over thechicken and broccoli . Sprinkle the top with a thin layer of bread crumbs and grating cheese.
7. Cover and bake in a preheated 350 degree oven for 30 minutes. Remove the cover and bake another 15 minutes.

[Terrytx]

My vote would be the Barbecued Chicken Pot Pie.

[michelern]

One of my favorite casseroles is a recipe for Enchilada Casserole. Consistes of layering ground meat mixed with enchilada sauce , refried beans mixed with nonfat sour cream and chopped grean chiles, flour tortillas and shredded cheese. The flour tortillas separates each layer....Quite yummy and makes great left overs!!!!

[misstapioca]

i made the chicken-and-mushroom florentine casserole from dec 2000. i was quite disapointed. i cant tell you exactly what i did not like but i can tell you i think there was too much cheese, maybe i put too much pasta. the chicken florentine casserole posted above looks better,much better. i dont think its a cooking light one.

[CHRIST1NE]

It's not a casserole, but if you make the Italian Meatloaf with provolone & Basil in a muffin pan, you can freeze them on a cookie sheet and then drop them into a ziploc bag. Someone on the BB (who??) gave me this idea awhile back. It works GREAT for a quick meal, just nuke them. Then all you need is a quick side veggie and you're all set!

[kwormann]

Spaghetti Pie http://www.cookinglight.com/bbs/smile.gif

[Beth]

Chicken Tetrazini, King Ranch Chicken and baked penne pasta have been good standbys for us. We recently adapted a variation of the King Ranch Chicken that is even easier to make and lighter. I think I like it better. It's been posted before, but I'll post it again so you can compare it to the one above with cream cheese and enchilada sauce.


* Exported from MasterCook *

Not Really King Ranch Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cooked chicken -- shredded or diced
1 10 oz can diced tomatoes with green chilies -- Plus extra if needed
1 10 3/4 oz can 99 percent fat free cream of mushroom
soup, condensed
1 15 oz can black beans
1 15 oz can whole kernel corn -- drained
1/2 to 1 pkg chicken taco seasoning
10 corn tortillas -- torn into 1 inch peices
1/2 cup cheese -- grated

Preheat oven to 350 degrees.

Combine chicken, tomatoes, soup, beans, corn taco seasoning and tortillas in a deep casserole dish of 13x9 inch pan. Mixture should be thick but still soupy. If too think, add more tomatoes. Top with grated cheese.

Bake 45 to 60 minutes until hot and bubbly. Micowaving mixed canned goods until hot, then adding chicken, taco seasoning and tortillas before pouring into pan and topping with cheese will cut baking time in half.

Description:
"Chicken Casserole"

- - - - - - - - - - - - - - - - - - -

Per serving: 334 Calories (kcal); 2g Total Fat; (5% calories from fat); 18g Protein; 64g Carbohydrate; 0mg Cholesterol; 71mg Sodium
Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0

[ama47369]

I made the Not Really King Ranch Ckn and both my husband and I loved it. I froze the remainder and it was still great!