Nacho Chicken Casserole

Ingredients:
2 cups diced cooked chicken (I probably used about 3 cups)
1/2 cup uncooked instant white rice
1 can (14.5 oz) diced tomatoes, drained (I only used 1/2 a can so Clare would still eat)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
1 teaspoon Old El Paso® taco seasoning mix (from 1-oz package) (I added more seasoning...maybe 1/2 a package)
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup broken tortilla chips

1.Heat oven to 350ºF. Spray 2-quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup of the cheese until well mixed.


2.Cover; bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/2 cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.

Recipe Source: http://www.bettycrocker.com/recipes/nacho-chicken-casserole/7d76504c-2e37-446b-898d-068828af18ac

The crossed out ingredients are ones I eliminated when I made it due to family preferences and lack of ingredients (rice). It was REALLY good! The kids and I ate it in tortilla shells (yum!) and Adam ate it with tortilla chips. Both ways were very tasty.

Hearty Chicken & Noodle Casserole

Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese

Directions
Heat the oven to 400 degrees F. Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.
Bake for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the cheese. Let stand until the cheese is melted.
For Golden Onion Chicken & Noodle Casserole, substitute 1/2 cup crushed French fried onions for the Cheddar cheese.
For Hearty Chicken Casserole with a Twist, substitute 2 cups cooked corkscrew-shaped pasta for the egg noodles.

Recipe source: http://www.foodnetwork.com/recipes/hearty-chicken-noodle-casserole-recipe/index.html

This was good. It is just like a tuna casserole, but with chicken instead of tuna. I think next time I'll do butter/saltines on top.

Baked Spaghetti Casserole

•1/2 – 1 lb. ground beef
•1 small onion, diced
•1/2 green pepper, diced
•3 cloves garlic, minced
•1 14.5 oz. can crushed tomatoes
•1 15 oz. can tomato sauce
•1/4 c. minced fresh parsley
•2 t. Italian seasoning
•1 1/2 t. salt
•1 1/2 t. sugar
•1/2 – 1 lb. spaghetti
•1 c. cottage or ricotta cheese
•3 oz. cream cheese
•1 egg
•1/2 c. grated Parmesan cheese
•1 1/2 c. shredded Mozzarella or Italian blend cheese

1. In a large skillet, brown ground beef with onion, pepper and garlic. Drain. Stir in tomatoes, tomato sauce and seasonings. Simmer, uncovered, for 10 minutes before removing from heat to cool.

2. Meanwhile, cook spaghetti al dente, according to package directions. Drain and rinse in cool water.

3. In a large bowl, stir together the cottage or ricotta cheese, cream cheese, egg and Parmesan cheese until combined. Add spaghetti and stir until well mixed. Pour into a greased 13×9 casserole dish. Spoon the meat sauce on top of the spaghetti and cover with shredded cheese.

4. Bake at 375 degrees for 20-25 minutes, until cheese is melted and golden. (If made during stolen moments, let the casserole dish come to room temperature while the oven heats.)

Recipe taken from : Cooking During Stolen Moments

This recipe freezes well, so I doubled it and stuck one in the freezer. It was pretty good. I wasn't a big fan of the cream cheese flavor with the noodles, so I would probably leave that out if I made it again.