Casserole - Lauren's Latest

Family Favorite Chicken Casserole Recipes

Lauren's Latest — Tue, 08 Mar 2022 20:44:00 +0000

What could be easier to whip up for dinner than a chicken casserole? Not much! Here’s a collection of some of my family’s favorite chicken casserole recipes. Check out all of my casserole recipes <– right here!

Creamy Ranch Chicken Casserole Recipe

Made with minimal ingredients and maximum flavor this creamy Chicken Ranch Casserole is a simple dinner that the whole family will enjoy.

Chicken Cordon Bleu Casserole

This Chicken Cordon Bleu Casserole is a spin on the classic French version, made into a casserole. It is a delicious combination of rotisserie chicken and diced ham covered with Swiss cheese and homemade creamy sauce, topped with buttered breadcrumbs.

Chicken Wild Rice Casserole

Simple, hearty ingredients stirred together and baked for a creamy chicken and wild rice casserole, perfect for any weeknight dinner!

Swiss Chicken Casserole

Swiss Chicken Casserole is the easiest, moistest, most flavorful chicken dish ever! Absolutely no canned condensed soup used in here either! I like to serve this with Famous Butter Rice or couscous. So good!

Southwest Chicken Pasta Casserole

This Southwest Chicken Pasta Casserole, full of veggies, cheese, and chicken, is a dinner that your family will ask for again.

Chicken Enchilada Casserole

This Chicken Enchilada Casserole recipe is a layered lasagna-inspired dinner. Packed with veggies and still tastes delicious, try it tonight! Check out my crockpot version too!

Crockpot Southwest Chicken Egg Noodle Casserole

Crockpot Southwest Chicken Egg Noodle Casserole is a creamy and easy Mexican-inspired chicken dinner! Filled with peppers, cream cheese, chicken, and lots of egg noodles, this meal is totally family-friendly and kid-approved.

Pesto Chicken and Rice Casserole

Pesto Chicken and Rice Casserole is simple, delicious and, like any other casserole recipe, allows you to sit back and relax as it bakes. Perfection!

Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole is easy, delicious, and full of vegetables. It’s a kid-approved recipe that is perfect for dinner! I also have a non-crockpot version (Chicken Enchilada Casserole) too!

Taco Noodle Casserole

I love a good casserole and this Taco Noodle Casserole is no exception! Grab some chicken, egg noodles, taco seasoning, and a whole lot of cheese to make this simple and delicious dinner. Mom and kid-approved!

Macro Friendly Swiss Chicken Casserole

I grew up eating this casserole and it is a comforting classic in my book! Instead of using condensed soup, I make my own and flavor it with onion powder and poultry seasoning. Really tasty!!

Macro Friendly Chicken Noodle Casserole

A super-fast meal that comes together in a cinch. My kids love condensed soups and while they aren’t my favorite thing AT ALL, sometimes it’s nice to have one of these meals in your back pocket for them.

The post Family Favorite Chicken Casserole Recipes appeared first on Lauren's Latest.

Chicken Cordon Bleu Casserole

Lauren's Latest — Mon, 07 Mar 2022 19:25:25 +0000

This Chicken Cordon Bleu Casserole is a spin on the classic French version, made into a casserole. It is a delicious combination of rotisserie chicken and diced ham covered with Swiss cheese and homemade creamy sauce, topped with buttered breadcrumbs. Serve with a salad like my pear salad or steamed or roasted veggies like roasted carrots for a great meal.

What is Chicken Cordon Bleu?

“Cordon Bleu” refers to chicken stuffed with ham and Swiss cheese. Traditionally, breaded chicken breast is stuffed with ham and Swiss cheese and baked. With this recipe, I have deconstructed the classic version and made it into a casserole. It’s comforting, tasty and a crowd pleasing dinner.

How to Make Chicken Cordon Bleu Casserole

This casserole is easy to assemble and ready in no time. Perfect for a busy night! For full recipe details, see the printable recipe card down below.

Preheat + Prep

Preheat oven. Spray a 9×13 baking dish with nonstick cooking spray. Add chicken to the bottom of the pan. Top with ham and then slices of swiss cheese. Set aside.

Make the Casserole Sauce

In a small pot, melt butter over medium heat. Sprinkle in flour and whisk to create a paste. Slowly whisk in chicken broth to avoid lumps. Bring to boil to thicken, then reduce to simmer. Stir in milk and seasonings. Taste and adjust seasonings. Remove from heat and pour over chicken, ham and cheese.

Make the Buttered Bread Crumbs

In a small nonstick skillet, melt butter. Sprinkle in breadcrumbs and seasoning salt. Stir to coat in butter and toast lightly. Remove from heat and sprinkle over the top of the casserole.

Bake + Serve

Cover the casserole with foil and bake until hot and bubbly. Serve by itself or alongside rice and salad.

Can I make this casserole ahead of time?

Absolutely! Follow the directions up until time to bake. At this point, cover the casserole tightly with plastic wrap and store in the fridge for up to 2 days. When ready, bake according to the directions in the recipe card.

How to Store or Freeze leftover Chicken Cordon Bleu Casserole

To Store: Place in an airtight container and store in the fridge for up to 4 days.

To Freeze: Allow casserole to cool completely to room temperature. Place in an airtight, freezer safe container. It will stay fresh for up to 3 months frozen. To reheat, place in a 350 degree oven, frozen for 1 hour or until heated throughout.

Loved this Chicken Cordon Bleu Casserole? Give these recipes a try…

I hope you enjoy this tasty casserole! Below is the printable recipe card. Enjoy, friends!

Chicken Cordon Bleu Casserole

A spin on the classic, a delicious combination of rotisserie chicken & diced ham covered with Swiss cheese, homemade creamy sauce and topped with buttered breadcrumbs.

Course Casserole, Dinner

Cuisine American, French

Keyword chicken cordon bleu, chicken cordon bleu casserole

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings servings

Calories 459kcal

Equipment

1 9×13 baking dish

Ingredients

1.5 pounds rotisserie chicken skin and bones removed
1/3 pound deli honey ham sliced thin and cut into pieces
8 sliced swiss cheese

For the Sauce

3 tablespoons butter
1/4 cup all purpose flour
1 1/2 cups chicken stock
1/2 cup whole milk or half & half
1/4 teaspoon poultry seasoning
1/2 teaspoon seasoning salt
black pepper to taste

For the Breadcrumb Topping

1/3 cup plain breadcrumbs
1 tablespoon butter
1/2 teaspoon seasoning salt

Instructions

Preheat oven to 375 degrees F. Spray a 9×13 baking dish with nonstick cooking spray. Add chicken to the bottom of the pan. Top with ham and then slices of swiss cheese. Set aside.

Make the Casserole Sauce

In a small pot, melt butter over medium heat. Sprinkle in flour and whisk to create a paste. Slowly whisk in chicken broth to avoid lumps. Bring to boil to thicken, then reduce to simmer. Stir in milk and seasonings. Taste and adjust seasonings. Remove from heat and pour over chicken, ham and cheese.

Make the Buttered Bread Crumbs

In a small nonstick skillet, melt butter. Sprinkle in breadcrumbs and seasoning salt. Stir to coat in butter and toast lightly. Remove from heat and sprinkle over the top of the casserole.

Bake

Cover the casserole with foil and bake for 25 minutes or until hot and bubbly. Serve by itself or alongside rice and salad.

Nutrition

The post Chicken Cordon Bleu Casserole appeared first on Lauren's Latest.

Creamy Ranch Chicken Casserole Recipe

Lauren's Latest — Fri, 04 Mar 2022 13:08:00 +0000

Made with minimal ingredients and maximum flavor this creamy Chicken Ranch Casserole is a simple dinner that the whole family will enjoy. Serve with some Butter Rice and Maple Glazed Carrots for the perfect meal!

Chicken Options

An essential part of this recipe, obviously by the title. I love using chicken tenders because they cook much faster than an actual chicken breast. Be aware that your cooking time will increase if you’re using whole chicken breasts. Chicken cutlets would work well and have the same cooking time as listed below. If you only have the thicker chicken breast, feel free to cube it up and throw it in the bottom of the 9×13 dish.

The Ranch Sauce

The creamy sauce for this casserole is made up of cream of chicken soup, sour cream, ranch seasoning, and cheese. All four of these ingredients are mixed together to make the most delicious slather for chicken that there ever was.

Feel free to use light sour cream and a homemade version of cream of chicken soup for a healthier option.

Crunchy Topping Options

I tend to gravitate towards crushed Ritz crackers for any casserole topping because they create a perfectly crunchy and buttery top, but feel free to use club crackers, soda crackers, french fried onions, or even corn flakes (a la funeral potatoes).

Can I add bacon into this recipe?

You can absolutely add bacon to this recipe! You’ll be going from a chicken casserole to a *fancier* chicken bacon ranch casserole. Simply precook the bacon, crumble, and sprinkle it on top with the ritz crackers. I prefer cooking bacon in the oven but you could always use store-bought crumbled bacon.

How to Make Chicken Ranch Casserole

You only need about 10 minutes of prep to get this casserole ready for the oven! Don’t forget the exact measurements and directions are listed in the recipe card below.

Preheat and Prep

Preheat your oven to 350 degrees. Spray a 9×13 baking dish with nonstick cooking spray.

Make Sauce

Stir cream of chicken soup, sour cream, ranch seasoning, and cheese together in a large bowl.

Layer Ingredients

Spread the chicken pieces into the bottom of the pan.

Spread the creamy mixture over the chicken evenly. It doesn’t look good now but trust me, when it comes out of the oven it will look like heaven.

Crush Ritz Crackers and top casserole. You’re looking for medium to small pieces.

Bake and Serve!

Bake 25-35 minutes or until chicken is thoroughly cooked. Enjoy on its own or with rice.

Can I Make This in Advance?

Yes! Simply make according to recipe directions and store covered in the refrigerator for up to 24 hours. If you are planning on storing it longer than that, I’d recommend adding the crushed crackers right before baking.

Storing and Reheating Leftovers

This chicken ranch casserole recipe can last 3-4 days, stored in the refrigerator covered.

To reheat, bake at 325-350 degrees F for 20-30 minutes. Or for individual portions, you can nuke it in the good ol’ microwave. Either way, be careful because the contents WILL be hot.

Can you Freeze Chicken Ranch Casserole?

Yes, you absolutely can! Put together the whole casserole, minus the topping, seal in an airtight container and then freeze, unbaked. When ready to bake, thaw, then add the Ritz topping and bake.

Thaw it out in the fridge the day before baking or reheating.

If you want to freeze a baked casserole, follow the directions, let cool completely, and then freeze.

What to Serve with Chicken Ranch Casserole

If you’ve got some time on your hands while the casserole is baking consider making these side dishes:

More Chicken Casseroles to Try!

Be sure to pin, save, email, bookmark or share this recipe because it’s one you’re going to keep coming back to again and again! Have a great day, friends!

Creamy Chicken Ranch Casserole

Made with minimal ingredients and maximum flavor this creamy Chicken Ranch Casserole is a simple dinner that the whole family will enjoy.

Course Casserole, Dinner

Cuisine American

Keyword chicken ranch casserole

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings servings

Calories 465kcal

Author Lauren Brennan

Ingredients

2 lbs chicken tenderloins
10 1/2 oz cream of chicken soup 1 can
1 1/2 cups sour cream
1 oz ranch seasoning packet
1/2 cup cheddar cheese grated
40 Ritz crackers crushed

US Customary – Metric

Instructions

Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick cooking spray.
In a bowl, stir cream of chicken soup together with sour cream, ranch seasoning, and cheese.
Spread chicken into the bottom of the pan.
Spread the creamy mixture over the chicken evenly.
Top with crushed crackers and bake 25-30 minutes or until chicken is thoroughly cooked. Enjoy on its own or with rice.

Nutrition

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Cheeseburger Casserole

Lauren's Latest — Wed, 15 Sep 2021 10:19:00 +0000

This Cheeseburger Casserole is a great family-friendly meal that will fill tummies and make your kitchen smell great. Similar to my Homemade Hamburger Helper recipe but cheesier (yum)!

Cheeseburger Casserole | Cheesy + Delicious

You might have seen this kind of recipe float around the internet for some time. Well, I made this Cheeseburger Casserole recipe back in 2015 and decided it needed some updating. This recipe is a one-pan, done in 30 minutes from start to finish, type of recipe. Super similar to my Homemade Hamburger Helper recipe but cheesier and a lot better than the boxed stuff. Plus it makes for a great freezer meal, perfect for meal prep! Ok, let’s get into this.

Main Ingredients Needed

This ingredients list is long but I promise you it is so worth it! Everything comes together and in the end, you get a cheesy and tasty meal. Here’s what you’ll need:

Olive Oil – this is used to cook the ground beef and onion. It’s a healthier option than butter and has a higher smoke point.
Ground Beef + Onion – I used a 93/7 blend of ground beef and yellow onion, but you could just as easily use a white onion or ground turkey for a healthier choice.
Elbow Macaroni – you can use whatever shape of pasta you’d like (rotini or shells work great), I just kept it classic by using macaroni. Also note that your cooking time with vary based on what type of pasta you use.
Beef Broth – this helps cook the pasta while still providing that cheeseburger flavor.
Tomato Sauce – in the original recipe I used crushed tomatoes. This time around I went for a smoother sauce while still maintaining tasty flavor.
Milk – this also helps cook the pasta while keeping things creamy. I used low-fat but feel free to use whole.
Garlic Powder, Chili Powder + Ground Mustard – some seasonings to give it a classic cheeseburger taste.
Worcestershire Sauce – another flavoring agent, a little goes a long way! Don’t skip out on this one people.
Salt + Pepper – and don’t forget to season as you go, these make everything better.
Cheddar Cheese – you can make this as cheesy (or not) as you’d like. I highly suggest using freshly grated cheese as opposed to preshredded cheese. The preshredded stuff is usually covered in starch and doesn’t melt as nicely as the fresh stuff.
Half & Half – or use heavy cream. This really makes the sauce creamy and dreamy. If you’re really in a pinch you could also use sour cream, just expect a slight tang.
Parsley – this is a garnish and is optional.

How to Make Cheeseburger Casserole

For full details on how to make Cheeseburger Casserole, see the recipe card down below

Cook Ground Beef + Onions

In a skillet with deep sides, heat olive oil. Brown onions and ground beef, breaking apart as it cooks.

Add Other Ingredients

After onions are tender and ground beef is completely cooked, add in macaroni, beef broth, tomato sauce, and milk.

Add in spices, Worcestershire sauce, and plenty of salt and pepper.

Cook Pasta in Sauce

Stir well and cover. Bring to boil and then reduce heat to simmer, stirring every 5 minutes or so to help prevent sticking and scorching.

After about 12 minutes your pasta should be completely cooked through and the sauce mostly absorbed (cooking time varies on the type of pasta you use).

Add Cheese + Half & Half

Finally, stir in half & half and freshly grated cheddar cheese. Taste and adjust seasonings to your liking.

Top with parsley (optional) and serve hot.

Storing + Reheating Cheeseburger Casserole

You can store any leftover Cheeseburger Casserole in an airtight container in the fridge for up to 5 days. To reheat simply microwave until heated through. This recipe makes a total of 6 servings, so you can enjoy it all week long if you have a small family.

Freezing Instructions

You can also freeze this recipe for up to 3 months! I’d recommend storing it in one of those disposable aluminum baking dishes. Be sure to cover well with a couple of layers of plastic wrap and aluminum foil. Then when you are ready to reheat, pop that sucker into a 350 degree F oven until heated through

What to Serve with Cheeseburger Casserole

There are two routes you can go with side dishes for this recipe. Bread or veggies. Here are some recipes that pair well with Cheeseburger Casserole:

More Casserole Recipes to Try!

Voila! A super-delicious family-friendly meal in about 30 minutes. Yum!!!

The printable recipe card is down below. Enjoy, friends!

Cheeseburger Casserole

This Cheeseburger Casserole is a great family-friendly meal that will fill tummies and make your kitchen smell great.

Course Dinner

Cuisine American

Keyword Cheeseburger Casserole

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings servings

Calories 520kcal

Author Lauren’s Latest

Ingredients

1 tablespoon olive oil
1 pound ground beef 93/7
1 1/2 cups onion diced
1 pound elbow macaroni
3 cups beef broth
8 oz tomato sauce
1 cup low fat milk
2 teaspoons garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground mustard
1 tablespoon worcestershire sauce
salt & pepper to taste
1 1/2 cup grated cheddar cheese or more
3/4 cup half and half or heavy cream
chopped fresh parsley or chives for garnish optional

Instructions

In a large skillet with deep sides, heat olive oil over medium heat. Brown onions and ground beef, breaking apart as it cooks.
After onions are tender and ground beef is completely cooked, add in macaroni, beef broth, tomato sauce and milk.
Add in spices, Worcestershire sauce and plenty of salt and pepper. Stir well and cover. Bring to boil and then reduce heat to simmer, stirring every 5 minutes or so to help prevent sticking and scorching.
After 12 minutes*, your noodles should be completely cooked through and sauce mostly absorbed.
Stir in half & half and grated cheddar cheese. Taste and adjust seasonings.
Top with parsley (optional) and serve hot.

Nutrition

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Taco Casserole

Lauren's Latest — Wed, 01 Sep 2021 16:25:00 +0000

This Easy Taco Casserole Recipe is a family favorite dinner that never gets old. A super simple Mexican casserole filled with ground beef, corn, tortillas, and cheese. Top with your favorite fresh taco toppings for maximum flavor! It’s like a taco in casserole form. It’s the ultimate easy weeknight dinner.

Tacos in Casserole Form…YES PLEASE.

I am so happy to be sharing this Taco Casserole Recipe with you all today! Taco Casserole is one of those family-favorite, fail-proof weeknight meals that is loved by all. It is a simple recipe using basic ingredients that doesn’t take a lot of prep time…the ultimate homemade dinner for busy families. My kids gobble this up, especially if served with Mexican Street Corn, Pico de Gallo, and/or Homemade Guacamole.

As a mother of four, I’ll be the first one to tell you that casseroles of any kind are a welcome sight. It’s like a one-stop shop for an easy dinner and typically all kids will gobble them up. This Taco Casserole is no exception! It’s all the flavors and ingredients you love for tacos, but baked together in a casserole and topped with lettuce, tomatoes, avocado, olives, sour cream, salsa and any other Mexican-ish toppings you prefer.

Love casseroles? Try these reader favorites: Creamy Ranch Chicken Casserole, Wild Rice & Chicken Casserole, Breakfast Casserole, Baked Pesto Chicken & Rice Casserole.

Taco Casserole Ingredients

Just like you only need a handful of ingredients for classic tacos, this taco casserole is no different! You’re using all the same ingredients, but layering them in a baking dish and covering with some mild enchilada sauce. Kind of similar to my Taco Noodle Casserole and my Cheesy Taco Pasta, except minus the pasta. Here’s what you’ll need:

Ground beef– I use a lean 93/7 beef that I brown in a little olive oil.
Taco Seasoning– use store-bought or use my homemade taco seasoning (which tastes *just* like McCormicks!)
Mild Green Chiles– I love the flavor you get from green chiles! You can definitely omit these if that is your preference. I use mild, but if you like things spicy, feel free to get original or hot.
Fresh Corn– I cut mine from the cob, but feel free to use canned for frozen. You would need about 1/2 cup.
Flour Tortillas– smaller corn tortillas can be used as well, you’ll just need to coat each tortilla completely in the enchilada sauce to ensure the casserole isn’t dry.
Enchilada Sauce– I used a mild red enchilada sauce. This keeps the casserole moist as it bakes. Green enchilada sauce or tomatillo salsa would also work. Even a jarred salsa. Use what you like best.
Rice– this helps add volume to the casserole but is optional.
Cheese– I love a cheesy casserole! I use two cups of medium cheddar.
Toppings– think classic taco toppings like lettuce, tomato, avocado, and sour cream.

How to Make Taco Casserole in 3 Easy Steps

The casserole itself is made by layering the ingredients together and baking. Prepare the toppings while the taco casserole bakes and then serve all together. Here are the details. Of course all the increments and more specific directions are in the printable recipe card below.

Step 1: Make the Beef Filling

Cook the ground beef together with the taco seasoning, corn, green chiles, and a little water. You will also want to cook some rice if you’re using rice. Leftover rice works really nicely in this recipe as well.

Step 2: Layer the Casserole

To layer this Taco Casserole, start with a little enchilada sauce, then stack up tortillas, cheese, rice, cooked taco meat mixture, more cheese, and top with more tortillas and enchilada sauce. Top with more cheese if your little heart desires.

Step 3: Bake

Bake Covered for 20 minutes at 350 degrees. You want the internal temperature to reach around 165 degrees F, but it definitely doesn’t *need* to because everything is cooked going into the oven. You bake it to melt the cheese and help it all become one as a casserole so it slices and serves nicely.

Once your Taco Casserole is hot and bubbly, cut into pieces and serve with any taco toppings your heart desires.

Favorite Toppings

Just like tacos, this Taco Casserole is delicious served hot with lots of cool toppings. Here are some of our favorites:

Homemade Guacamole or sliced avocado tossed with some lime juice, salt and pepper
If you’re feeling fancy, try my Mexican Street Corn Guacamole…it’s so tasty!
Homemade Salsa (restaurant style) or Pico de Gallo (fresh tomato salsa)
Grilled Corn Salsa
Sour Cream
Crushed Tortilla Chips
Cilantro
Diced Tomatoes
Chopped Iceberg Lettuce
Black Olives
Diced Red Onion

Can I Make This Taco Casserole Recipe in Advance?

Yes, you absolutely can! Just follow the directions and instead of baking, store in the refrigerator until you’re ready to bake. You can store this in the fridge for up to 48 hours before serving. Anything beyond that, I’d suggest freezing.

Freezing Instructions

Just about any casserole recipe is a perfect candidate for making ahead and freezing!

If you’d like to freeze this Taco Casserole, be sure to build in a disposable aluminum pan. Cover the finished casserole tightly with heavy-duty foil. Place into the freezer and ensure it lays flat until it is completely frozen. As long as it stays covered, it will stay fresh in the freezer for up to three months.

To cook from frozen, simply pop frozen casserole into a 350-degree oven and bake 1 hour or until hot and bubbly. Serve with any desired toppings.

Side Dishes to Serve with Taco Casserole

Cilantro Lime Rice
Mexican Street Corn
Mexican Street Corn Casserole (yes, I turned this into a casserole!)
Cowboy Caviar

Anyways, I hope you love love love this ground beef taco casserole recipe. It’s certainly a tasty one that my family loves that I hope you enjoy as well. Have a great week, friends!

Taco Casserole

This Taco Casserole Recipe is a family favorite dinner that never gets old. A super simple Mexican casserole filled with ground beef, corn, tortillas and cheese.

Course Dinner

Cuisine Mexican

Keyword caserole recipe

Prep Time 20 minutes

Cook Time 30 minutes

Resting time 10 minutes

Servings servings

Calories 619kcal

Ingredients

2 tablespoons olive oil
1 1/2 pounds ground beef (93/7)
1/2 cup fresh corn cut from the cob
4.5 oz mild green chiles (1 small can)
1 oz taco seasoning 1 packet, about 2 1/2 tablespoons
1/2 cup water
4 flour tortillas use the medium fajita size
1 cup cooked white rice
2 cups grated cheddar cheese
10 oz mild red enchilada sauce 1 small can
any desired toppings: lettuce, tomato, avocado, salsa, sour cream, chips, cilantro, onion, etc..

Instructions

Preheat oven to 350 degrees.
In a large skillet, heat olive oil over medium high heat. Add ground beef and break apart as it cooks. Optional step: Drain meat if desired and place back into hot pan. Add in corn, green chiles, taco seasoning and water. Stir and bring to boil. After about 3 minutes, water should have mostly evaporated and you should be left with a moist meat filling.
Lightly spray a 11×7 baking dish with nonstick cooking spray. Spread about 3 tablespoons enchilada sauce in the bottom of the pan. Place two whole tortillas in the bottom of the pan. Sprinkle about 1/2 cup of cheese onto the tortillas. Add the rice, the entire meat mixture and top with 1 cup grated cheese. Pour over half of the remaining enchilada sauce. Top with two tortillas, tucking in the edges. Top with remaining sauce and 1/2 cup cheese.
Bake covered with foil for 30 minutes. Optional step: remove the foil and bake another 10 minutes to brown the top (or just broil for 2-3 minutes). Remove from oven and cool 10 minutes before cutting and serving.
Serve with any desired toppings: lettuce, tomato, avocado, salsa, sour cream, chips, cilantro, onion, etc..

Nutrition

The post Taco Casserole appeared first on Lauren's Latest.

Macro Friendly Chicken Noodle Casserole

Lauren's Latest — Mon, 15 Mar 2021 18:21:00 +0000

Macro Friendly Chicken Noodle Casserole

A super fast meal that comes together in a cinch. My kids love condensed soups and while they aren't my favorite thing AT ALL, sometimes its nice to have one of these meals in your back pocket for them.

Course Dinner

Cuisine American

Keyword Chicken Casserole

Prep Time 10 minutes

Cook Time 20 minutes

Servings servings

Calories 398kcal

Ingredients

16 oz medium egg noodles
2 cans cream of chicken soup
1 cup nonfat milk I used fairlife
1 teaspoon onion powder
1/2 teaspoon poultry seasoning
salt & pepper
12 oz frozen mixed vegetables I used Kroger brand
12 oz cooked and shredded chicken

Instructions

Bring a large pot of salted water to boil. Cook egg noodles according to package directions and drain.
In a large and deep skillet or pot, whisk cream of chicken soup together with milk, onion powder, poultry seasoning and salt and pepper. Taste and adjust seasonings.
Toss cooked noodles, frozen veggies and chicken in the sauce. Taste and adjust seasonings as needed. Divide into servings and enjoy.

Notes

The more accurate macros for 1 serving (1/8th of the recipe) are as follows: 382 calories, 8.4g F/51.9g C/23.3g P.

Nutrition

The post Macro Friendly Chicken Noodle Casserole appeared first on Lauren's Latest.

Macro Friendly Swiss Chicken

Lauren's Latest — Sun, 31 Jan 2021 22:05:00 +0000

Macro Friendly Swiss Chicken

I grew up eating this casserole and it is a comforting classic in my book! Instead of using condensed soup, I make my own and flavor it with onion powder and poultry seasoning. Really tasty!!

Course Dinner

Cuisine American

Keyword casserole, chicken

Prep Time 10 minutes

Cook Time 55 minutes

Servings servings

Calories 444kcal

Equipment

9×13 baking dish
saucepan

Ingredients

32 oz boneless, skinless chicken breasts about 4 large
salt and pepper to taste
4 slices baby swiss cheese I used Kroger brand
1 1/2 cups skim milk I used fairlife
3 tablespoons all purpose flour
1/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
salt & pepper
1/2 tablespoon salted butter
15 reduced fat Ritz Crackers

Instructions

Spray a 9×13 pan with cooking spray and set aside.
Place chicken breasts in between two pieces of parchment paper and pound out to be less than 1-inch thick and more even across the entire breast. Sprinkle both sides with salt and pepper and place into prepared pan. Top each piece of chicken with cheese. Set aside.
In a small saucepan, whisk cold milk with flour, poultry seasoning, onion powder, salt and pepper. Place over medium heat and whisk constantly until sauce starts to thicken into a sauce. Remove from heat and stir in butter. Pour hot sauce overtop chicken. Top chicken with crushed ritz crackers.
Cover pan and bake 45 minutes OR until chicken is thoroughly cooked and registers an internal temperature of 165 degrees F. Divide evenly into four portions and serve hot with rice.

Notes

The more accurate macros for 1 serving (1/4th of this recipe) are as follows: 466 calories, 16g F/14.6g C/61.6g P.

Nutrition

The post Macro Friendly Swiss Chicken appeared first on Lauren's Latest.

Leftover Turkey Casserole

Lauren's Latest — Fri, 27 Nov 2020 13:29:00 +0000

Have a little too much turkey leftover from Thanksgiving? It’s time for a Turkey Casserole! Stir diced turkey together with white rice, broccoli, cheese and a savory sauce. Top with more cheese and french fried onions and bake until hot and bubbly. Delicious served with a simple caprese salad or lemony fruit salad.

Leftover Turkey Casserole | Post Thanksgiving Blues

You, me and all the neighbors have leftover turkey from our big Thanksgiving meals and we want to use it but might be a little sick of it. What should we make? Turkey Casserole!

Casseroles are such a Mom move, but for good reason! Casseroles are one dish wonders that come together in a cinch. It’s easy enough to throw together any weeknight but different enough from a big turkey dinner that we will welcome it with open arms to our dinner table. Serve with a simple Asian Cabbage Salad or leftover rolls and you’ve got yourself a pretty great meal.

Main Ingredients Needed for This Turkey Casserole

I love this recipe for a number of reasons, but the number one reason is this ingredients list. It’s SHORT. But everything is used for a reason and comes together in no time.

White Rice– you will want to cook 2 cups of long grain white rice to give lots of substance to this turkey casserole.
Leftover Turkey– you should probably have lots of this in your fridge! You can use white or dark meat; doesn’t really matter. Just be sure to remove any excess fat, skin or cartilage.
Steamed Broccoli– my kids LOVE broccoli, so I use it a lot in my recipes, but any veggie will work fine as long as you and your family like it. Leftover maple glazed carrots work well, too!
Cream of Chicken Soup + water– yes, I use condensed soup. It’s what makes this recipe so darn fail-proof and easy. You can use cream of celery or mushroom if you prefer the taste better. The condensed soup gets thinned out with a little water for this casserole ‘sauce’.
Grated Cheddar Cheese– half gets stirred into the casserole and the other half is used on top.
French Fried Onions– do you have these leftover from Green Bean Casserole? We always have some of these leftover. If you don’t have any of these lying around, see my list below of alternate crunchy toppings.

How to Make Leftover Turkey Casserole

If you have the rice cooked, the actual assembly should take 10 minutes or less. For more specific increments and directions, scroll down to the printable recipe card at the bottom of this post.

Cook rice and steam broccoli. (Frozen or fresh!)
Whisk cream of chicken soup together with water and salt and pepper until smooth. Set aside.
Stir cooked rice, broccoli, turkey, sauce and half the cheese together in a large bowl.
Pour casserole mixture into a greased casserole dish.
Top Turkey Casserole with remaining cheese and french fried onions.
Bake for 20-30 minutes at 350 degrees until it’s hot and bubbly.
Serve hot.

Don’t Have French Fried Onions? Try These Other Crunchy Toppings

If you don’t like or don’t happen to have french fried onions for your Leftover Turkey Casserole, feel free to substitute them for some other crunchy and delicious options:

crushed potato chips (original ruffles are my favorite!)
corn flakes
crushed Ritz crackers
seasoned bread crumbs tossed with melted butter
extra cheese
crumbled bacon
cheese AND bacon

Love Turkey? Here Are More Turkey Dinner Ideas:

Enjoy this delicious post-Thanksgiving Turkey meal! I hope you like it as much as my family did. Be sure to share/pin/bookmark/save/print this recipe because it’s a good, fail-proof, crowd-pleasing option to add to your dinner arsenal. Have a great day, friends!

Turkey Casserole

Leftover Thanksgiving turkey turns into this delicious Turkey Casserole paired with veggies, rice, cheese, and a yummy sauce.

Course Dinner

Cuisine American

Keyword turkey casserole

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings servings

Calories 500kcal

Author Lauren

Ingredients

3 cups precooked turkey cubed (about 1 large breast, skin removed)
4 cups broccoli florets steamed
2 cups long grain white rice uncooked
2 cans condensed cream of chicken soup
3/4 cup cold water
salt & pepper to taste
2 cups grated cheddar cheese divided
1 cup french fried onions

US Customary – Metric

Instructions

Cook 2 cups rice according to packaged directions.
Steam broccoli by arranging florets on a microwave-safe plate, pouring 1/4 cup of water over the top of the broccoli, covering with plastic wrap, cutting a small hole in the top to vent and microwaving until tender, about 4 minutes. Drain if necessary.
While broccoli is steaming, whisk together cream of chicken soup with water. Add in salt and pepper to your liking.
In a large bowl, stir cooked rice, turkey, broccoli, 1 cup of cheddar cheese and cream of chicken soup mixture all together.
Mixture should be evenly mixed and coated with sauce.
Pour mixture into a greased casserole dish.
Cover the top of your rice filling with remaining cheese and french fried onions.
Bake at 350 for 20 minutes or until heated completely through. Serve warm.

Nutrition

The post Leftover Turkey Casserole appeared first on Lauren's Latest.

Chicken Wild Rice Casserole

Lauren's Latest — Tue, 08 Sep 2020 08:16:00 +0000

Chicken Wild Rice Casserole will make you love casseroles again! Easy, fast, delicious and comforting, your whole family will love this recipe!

I have been making this Chicken Wild Rice Casserole for years and it never disappoints. It’s a simple mixture of chicken, wild rice, frozen vegetables and cheese that is mixed together and baked until hot and melty. Simple enough for a weeknight but hearty enough to fill you up (with leftovers for the next day, too!) It’s one of our favorites.

My Favorite Rice Casserole!

I’ve been making casseroles for years because they never get old, they’re baked in one dish and everyone likes them (hiiii Creamy Ranch Chicken Casserole, Breakfast Casserole and Taco Casserole). This is no exception to the rule. This is one of my family’s favorite dinners. We love love love this Uncle Ben’s Wild Rice so much that I decided to base this entire recipe around it. Make a package of this rice according to package directions, stir it together with the rest of the casserole ingredients and bake. Make it ahead or bake immediately…works both ways perfectly.

A list of Simple Ingredients

This Chicken Wild Rice Casserole recipe has a list of relatively simple ingredients. I’ve listed a few other options if you wanted to switch things up based on what you have on hand, but generally, everything on this list should be readily available in your cabinets or easy to find at your local grocery store.

Wild Rice– like I mentioned above, this box of Uncle Ben’s Wild Rice is the basis of this recipe. Make it according to package directions. Don’t forget the seasoning packet! That is where a lot of the flavor comes from for this recipe.
Precooked Chicken– Any kind of chicken you have is perfect for this recipe, as long as its already cooked. Rotisserie, boiled and cubed, canned or leftover grilled chicken would all work.
Onions and Celery– I cook diced onion and celery in a little butter to add more flavor.
Frozen Vegetables– The pictures show that I used a simple pea/carrot combo, but any frozen veggie mix is great! As long as you like it, it should work just fine.
Cream of Chicken Soup– A lot of the moisture and flavor for this rice casserole is from a can of condensed soup. I used cream of chicken but cream of mushroom or even cream of celery will work. As long as you like it, it will work!
Heavy Cream or Milk-Because we bake this casserole, we want to add moisture to keep the casserole from drying out. Cream adds an overall creamy flavor but milk works in a pinch, too.
Cheddar Cheese– This is optional, but makes a delicious topping!

How to make Chicken Wild Rice Casserole

There are about 20-25 minutes of active cook time with this recipe, but the remainder is pure baking time. This is why every mom loves casseroles. Really really simple! Actual recipe increments and more specific directions are listed in the recipe card at the bottom of this post.

Cook box of rice according to packaged directions.
Saute onion and celery until softened.
Stir all casserole ingredients together in a large bowl. Spread into a baking dish. Top with cheese.
Bake at 350 degrees for at least 20 minutes. Serve warm.

What should I serve with this casserole?

My go-to side dish for any casserole including this Chicken and Wild Rice Casserole would be some kind of raw or cooked vegetables. Salads are great in the summer, warmer veggies are great in the fall and winter! Here are some of my favorites:

So, there you have it! A simple wild rice casserole that has your veggies, protein and grain all wrapped up in one creamy, dreamy dish! I hope you love it as much as we do!

Happy Cooking!

Chicken Wild Rice Casserole

Simple, hearty ingredients stirred together and baked for a creamy chicken and wild rice casserole, perfect for any weeknight dinner!

Course Dinner

Cuisine American

Keyword casserole

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings Servings

Calories 401kcal

Author Lauren

Ingredients

1 box Uncle Ben's Long Grain and Wild Rice
1 tablespoon butter
1/2 onion diced
1 stalk celery diced
10.5 oz cream of chicken soup* 1 can
2 cups cooked chicken cubed, or any other meat
1 1/2 cups frozen vegetables peas and carrots recommended but any are fine
1/2 cup cream or milk
salt
pepper
1/2 cup cheddar cheese grated

US Customary - Metric

Instructions

Cook box of rice according to packaged directions.
In skillet, melt butter and sautee onion and celery over medium heat until softened, about 5 minutes.
Once cooked, add rice and cooked onion and celery into large bowl. Add cream of chicken soup, diced chicken, vegetables, cream and salt and pepper. Mix well. Spread into a lightly greased casserole dish. (9x9 glass dish is fine too.)
Top with cheese. Cover with foil and warm thoroughly at 350 degrees for at least 20 minutes (and up to 60). Serve warm with a side salad.

Notes

*I use cream of chicken condensed soup but a cream of mushroom of cream of celery soup would work too. As long as you like the flavor of the soup you're using, it should work just fine.

Nutrition

The post Chicken Wild Rice Casserole appeared first on Lauren's Latest.

Taco Noodle Casserole

Lauren's Latest — Fri, 14 Aug 2020 05:40:14 +0000

I made this Taco Noodle Casserole a few days ago because I needed to make dinner and I didn’t know what to make. A typical problem to have. After scouring my pantry and my fridge multiple times, a few ingredients kept popping out at me and before I knew it, this recipe was basically making itself. So good and so easy!

Taco Noodle Casserole Ingredients

Don’t be intimidated by this huge list of ingredients, this is actually quite a manageable recipe that yields mouth-watering results. Here’s what you need for this Taco Noodle Casserole:

Egg Noodles – these are cooked to al dente and then tossed with a delicious sauce and other mix-ins before being baked.
Butter and Onion – the butter is used to saute the onion. Lots of basic flavors here.
Corn and Green Chiles – a little bit of freshness and spice with these two ingredients. They also lend a ton of flavor to the sauce.
Flour and Chicken Broth – the base of this casserole is a roux-based sauce made with flour and chicken stock.
Taco Seasoning, Salt, and Pepper – I flavor the basic sauce with lots of taco seasoning and a little extra salt and pepper.
Half & Half – the sauce is then finished with some half & half to make it thick and creamy. YUM!
Black Olives – if you don’t like olives feel free to leave them out. No big deal
Cheddar Cheese – it wouldn’t be a taco noodle casserole without cheese! Melted gooey goodness.
Shredded Chicken – to make this casserole go by quickly I used shredded rotisserie chicken, but feel free to use leftover chicken, if you have it, too.
Chili Cheese Corn Chips – for this casserole, I used the chili cheese corn chips (which are basically flavored Fritos if you aren’t familiar) because I thought their taste would lend themselves well to the overall taste of the casserole.
Chives and Cilantro – these are optional garnishes that make this casserole look amazing!

How to Make Taco Noodle Casserole

This Taco Noodle Casserole is quite a simple dinner that is easy enough to pull off on a weeknight! For full recipe details, see the recipe card down below.

Bring a large pot of water to boil. Preheat oven. Lightly grease oval (or 9×13) casserole dish and set aside.
Add egg noodles to boiling water and stir. Cook until al dente. Drain and set aside.
While noodles are cooking, melt butter in a large pot. Saute onion. Stir in corn and green chiles. Add in flour and whisk to incorporate. Slowly whisk in chicken broth to ensure a smooth sauce.

Whisk in taco seasoning, salt (if desired), and pepper. Boil to thicken, then reduce heat to low. Stir in half & half. Taste and adjust seasonings.
Add egg noodles, black olives, chicken, and half of the cheese into the sauce. Stir in chopped chives and/or cilantro if desired.
Pour into prepared casserole dish. Top with remaining cheese and bake until hot and bubbly.
Remove from oven, sprinkle crushed corn chips over the top and garnish with chives and/or chopped cilantro. Serve taco noodle casserole immediately.

Tips and Tricks

Stove Top: Because this is a casserole, I cooked it completely on the stovetop and then baked it with some extra cheese. That is an extra step! Feel free to serve this as a “stove-top casserole” and just top each individual portion with extra cheese and crushed chips.
Casserole Dish: This is the casserole dish I used and I love love love it!
Chicken: I also used rotisserie chicken I had shredded and stored in my freezer. Feel free to make this Taco Noodle Casserole vegetarian and leaving it out OR cook the chicken with the onions at the very start of this recipe.

Variations

Make this taco noodle casserole your own by subbing out or adding much-loved ingredients. Here are a couple of ideas:

Chips. I’ve said it before and I’ll say it again. Top all your casseroles with crushed chips of any kind and your kids will devour it. Doritos, Fritos, Ruffles, Cheetos, you name it. I’m not picky.
Cheese. Try other cheeses besides cheddar. Some examples could be Colby Jack, Monterey Jack, or even a milder cheddar.
Chiles. If you like things spicy, replace the green chiles with something hotter, like jalapeno!
Protein. If you are going the vegetarian route consider adding in canned beans (not refried) to this casserole. That way you still get some protein.

More Taco Recipes to Try!

If you loved this Taco Noodle Casserole be sure to check out all of my other taco recipes! Here are a couple of reader-favorites:

As usual, if you have any questions regarding this or any other recipe, please leave me a comment so I can reply back

The printable recipe card is below!

Taco Noodle Casserole

Grab some chicken, egg noodles, taco seasoning and a whole lot of cheese to make this simple and delicious Taco Noodle Casserole!

Course Dinner

Cuisine Mexican

Keyword taco noodle casserole

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings servings

Calories 632kcal

Author Lauren Brennan

Ingredients

2 tablespoons butter
1 small yellow onion diced
1 ear corn kernels removed
4 oz fire-roasted mild diced green chiles 1 can
1/2 cup all purpose flour
3 cups chicken broth
2 oz mild taco seasoning two 1 oz packets
salt & pepper to taste
1 cup half & half
12 oz wide egg noodles
1/2 cup sliced black olives
2 cups grated cheddar cheese
1 1/2 cups shredded rotisserie chicken
4.5 oz chili cheese corn chips 1 bag, crushed
chives optional
cilantro optional

US Customary - Metric

Instructions

Bring large pot of water to boil over high heat. Preheat oven to 375 degrees. Lightly grease oval (or 9x13) casserole dish and set aside.
Add egg noodles to boiling water and stir. Cook according to package directions until al dente. Drain and set aside.
While noodles are cooking, melt butter in large pot over medium to medium hight heat. Saute onion 3 minutes or until it starts to turn translucent. Stir in corn and green chiles. Add in flour and whisk to incorporate. This will take a good 30 seconds of stirring. Slowly whisk in chicken broth to ensure a smooth sauce.
Whisk in taco seasoning, salt (if desired) and pepper. Boil to thicken, then reduce heat to low. Stir in half & half. Taste and adjust seasonings.
Add egg noodles, black olives and half of the cheese into the sauce. Stir in chopped chives and/or cilantro if desired. Add the chicken.
Pour into prepared casserole dish. Top with remaining cheese and bake 10 minutes or until hot and bubbly.
Remove from oven, sprinkle crushed corn chips over the top and garnish with chives and/or chopped cilantro. Serve immediately.

Nutrition

The post Taco Noodle Casserole appeared first on Lauren's Latest.