LC

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Casserole, Dinner, Lunch, etc…) To SAVE it for later…

Chicken and Rice Recipe

Ingredients

1 box Chicken-flavor Rice-A-Roni (6 Ounce Box)

1 can Cream Of Mushroom Soup (10 Ounce Can)

1 container Sour Cream (8 Ounce Size)

1 whole Rotisserie Chicken

1 container French-fried Onions (6 Ounce Can)

Directions

Preheat oven to 350 degrees.

Now prepare the Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken (I always use a rotisserie chicken, but you could use leftover chicken or some cooked and shredded breasts, whatever), removing meat from bones.

When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together.

Spread mixture into a sprayed baking dish (a 9-by-13-inch pan), bake, uncovered, at 350 degrees for 35 minutes.

Remove from oven, cover with the french-friend onions and bake for five more minutes.

Remove from the oven. Serve hot.

Nutrition Info:

Per Serving: 505 calories; 20.9 g total fat; 71 mg cholesterol; 1337 mg sodium. 53.3 g carbohydrates; 25.9 g protein.

CREAMY CHICKEN AND RICE CASSEROLE

Rebecca Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Casserole, Dinner, Lunch, etc…) To SAVE it for later… Ingredients 1 box Chicken-flavor Rice-A-Roni (6 Ounce Box) 1 can… LC CREAMY CHICKEN AND RICE CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 182 voted )

Ingredients

• 1 box Chicken-flavor Rice-A-Roni (6 Ounce Box)
• 1 can Cream Of Mushroom Soup (10 Ounce Can)
• 1 container Sour Cream (8 Ounce Size)
• 1 whole Rotisserie Chicken
• 1 container French-fried Onions (6 Ounce Can)

Instructions

Preheat oven to 350 degrees.

Now prepare the Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken (I always use a rotisserie chicken, but you could use leftover chicken or some cooked and shredded breasts, whatever), removing meat from bones.

When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together.

Spread mixture into a sprayed baking dish (a 9-by-13-inch pan), bake, uncovered, at 350 degrees for 35 minutes.

Remove from oven, cover with the french-friend onions and bake for five more minutes.

Remove from the oven. Serve hot.

 

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Baked, Dinner, Lunch, etc…) To SAVE it for later…

Garlic Parmesan Chicken and Potatoes Recipe

INGREDIENTS

6 bone-in chicken thighs (skin-on, optional)

1 pound baby Dutch potatoes, halved or quartered

3-4 cups baby spinach, chopped

4 tablespoons unsalted butter, divided

1 tablespoon Italian seasoning

Kosher salt and freshly ground pepper, to taste

Fresh parsley, optional

Sauce:

1 cup low-sodium chicken broth

1/2 cup half and half

1/2 cup parmesan cheese, grated

1/4 cup (1/2 stick) unsalted butter

1/4 cup all-purpose flour

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon dried oregano

PREPARATION

Preheat stove to 400º degrees and lightly oil a 9 × 13-inch heating dish with butter or non-stick spray.

Dissolve two tablespoons butter in a large pan or skillet over medium to high heat and sauté spinach until wilted. Then remove from the heat.

For the sauce: lower heat to medium and add butter into the skillet. Include sliced garlic and cook for 2 minutes, blending often.

Put in the flour and cook for 1 minute or until roux is thick and brilliant brown color, at that point gradually lay in chicken thighs until blended.

Mix in parmesan cheddar and cream, and cook for another 5 minutes, or until thickened, at that point mix in basil, oregano, thyme. Now, season with pepper and salt.

Season chicken thighs with salt and pepper and Italian flavoring and place in prepared dish.

Place chicken-thighs skin side-up in your preparing dish, at that point top with sauteéd spinach and potatoes. Top with the creamy sauce, at that point place in stove and heat for 25 minutes, or until chicken is cooked through.

Remove from the stove and serve hot.

Baked Garlic Parmesan Chicken And Potatoes

Rebecca Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Baked, Dinner, Lunch, etc…) To SAVE it for later… INGREDIENTS 6 bone-in chicken thighs (skin-on, optional) 1 pound baby… LC Baked Garlic Parmesan Chicken And Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 44 voted )

Ingredients

• 6 bone-in chicken thighs (skin-on, optional)
• 1 pound baby Dutch potatoes, halved or quartered
• 3-4 cups baby spinach, chopped
• 4 tablespoons unsalted butter, divided
• 1 tablespoon Italian seasoning
• Kosher salt and freshly ground pepper, to taste
• Fresh parsley, optional
• Sauce:
• 1 cup low-sodium chicken broth
• 1/2 cup half and half
• 1/2 cup parmesan cheese, grated
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano

Instructions

Preheat stove to 400º degrees and lightly oil a 9 × 13-inch heating dish with spread or non-stick spray.

Dissolve two tablespoons spread in a large pan or skillet over medium to high heat and sauté spinach until shriveled. Then remove from the heat.

For the sauce: lower heat to medium and add spread into the skillet. Include sliced garlic and cook for 2 minutes, blending often.

Put in the flour and cook for 1 minute or until roux is thick and brilliant brown color, at that point gradually lay in chicken thighs until blended.

Mix in parmesan cheddar and cream, and cook for another 5 minutes, or until thickened, at that point mix in basil, oregano, thyme. Now, season with pepper and salt.

Season chicken thighs with salt and pepper and Italian flavoring and place in prepared dish.

Place chicken-thighs skin side-up in your preparing dish, at that point top with sauteéd spinach and divided potatoes. Top with the creamy sauce, at that point place in stove and heat for 25 minutes, or until chicken is cooked through.

Remove from the stove and serve hot.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Breakfast, Dessert, etc…) To SAVE it for later…

Peanut Butter Cookie Bars Recipe

To make this recipe, the ingredients are below:

INGREDIENTS

2 cups flour

2 cups sugar

2 large eggs, beaten

1 ½ cup peanut butter, divided

1 ½ cups (3 sticks) unsalted butter, softened

½ cup milk + 2 tablespoons, divided

1 teaspoon baking soda

1 teaspoon vanilla extract

1 teaspoon salt

4 cups powdered sugar

Directions: 

Preheat the oven to 400 degrees.

Grease a big cookie sheet or line with parchment paper.

Mix together dry ingredients: flour, sugar, baking soda, and salt. Reserve.

Whisk together 1/2 cup milk, vanilla extract, egg. Set aside.

In a container, melt 1 cup (2 sticks) of butter and one cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by egg and milk mixture.

Pour batter onto the cookie sheet, spreading batter evenly on edges. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Cool thoroughly before frosting.

For the frosting: In a container, bring 1 stick butter and 1/2 cup peanut butter to a boil. Add 2 tbsp milk and slowly mix in powdered sugar until well combined. Allow frosting to cool and place before serving.

Peanut Butter Lunch Lady Cookie Bars

Rebecca Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Breakfast, Dessert, etc…) To SAVE it for later… To make this recipe, the ingredients are below: INGREDIENTS 2 cups… LC Peanut Butter Lunch Lady Cookie Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 65 voted )

Ingredients

• 2 cups flour
• 2 cups sugar
• 2 large eggs, beaten
• 1 ½ cup peanut butter, divided
• 1 ½ cups (3 sticks) unsalted butter, softened
• ½ cup milk + 2 tablespoons, divided
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 4 cups powdered sugar

Instructions

Preheat the oven to 400 degrees.

Grease a big cookie sheet or line with parchment paper.

Mix together dry ingredients: flour, sugar, baking soda, and salt. Reserve.

Whisk together 1/2 cup milk, vanilla extract, egg. Set aside.

In a container, melt 1 cup (2 sticks) of butter and one cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by egg and milk mixture.

Pour batter onto the cookie sheet, spreading batter evenly on edges. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Cool thoroughly before frosting.

For the frosting: In a container, bring 1 stick butter and 1/2 cup peanut butter to a boil. Add 2 tbsp milk and slowly mix in powdered sugar until well combined. Allow frosting to cool and place before serving.

Ingredients:

1/2 cup olive oil

1 tsp salt

1 ranch dressing mix (dry powder)

14 medium potatoes, cubed

3 chicken breast, cubed

2 1/2 cup shredded cheese

1 cup crumbled bacon

1 cup green onions, chopped

1 tsp black pepper

How to make it:

Directions:

Preheat oven to 500°F.

Spray 9×12″ baking dish with cooking spray.

In a large bowl combine oil, salt, salt, and ranch dressing mix.

∙1/2 cup olive oil

∙1 teaspoon salt

∙1 ranch dressing mix (dry powder)*

∙1 tsp black pepper

Bring the potatoes to the oil mixture and toss well. Spoon potatoes to a large baking dish. Leave up to oil mixture supporting as possible.∙14 medium potatoes, cubed

Roast potatoes until crispy, approximately 1 hr. Stirring every 15 minutes.

Cut raw chicken into manageable bits. Increase oil mixture and toss well.
∙3 chicken breast, cubed

In a separate bowl mix the bacon, cheese, and onion.

∙2 1/2 cup shredded cheese

∙1 cup crumbled bacon

∙1 cup green onions, chopped

When the potatoes are crispy, then remove from oven. Lower temperature to 400°F.

Top potatoes with raw poultry & cheese mixture. Bake for another 15-20.

∙2 1/2 cup shredded cheese

∙1 cup crumbled bacon

∙1 cup green onions, sliced

Cool for at least 10 minutes and serve with rank dressing or sour cream.

Chicken Bacon Ranch Potato Bake

Rebecca Ingredients: 1/2 cup olive oil 1 tsp salt 1 ranch dressing mix (dry powder) 14 medium potatoes, cubed 3 chicken breast, cubed 2 1/2 cup shredded cheese 1 cup crumbled… LC Chicken Bacon Ranch Potato Bake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 13 voted )

Ingredients

• 1/2 cup olive oil
• 1 tsp salt
• 1 ranch dressing mix (dry powder)
• 14 medium potatoes, cubed
• 3 chicken breast, cubed
• 2 1/2 cup shredded cheese
• 1 cup crumbled bacon
• 1 cup green onions, chopped
• 1 tsp black pepper

Instructions

Directions:

Pre heat oven to 500°F.

Spray 9×12″ baking dish with cooking spray.

In a large bowl combine oil, salt, salt, and ranch dressing mix.

∙1/2 cup olive oil

∙1 teaspoon salt

∙1 ranch dressing mix (dry powder)*

∙1 tsp black pepper

Bring the potatoes to the oil mixture and toss well. Spoon potatoes to a large baking dish. Leave up to oil mixture supporting as possible.∙14 medium potatoes, cubed

Roast potatoes until crispy, approximately 1 hr. Stirring every 15 minutes.

Cut raw chicken into manageable bits. Increase oil mixture and toss well.
∙3 chicken breast, cubed

In a separate bowl mix the bacon, cheese, and onion.

∙2 1/2 cup shredded cheese

∙1 cup crumbled bacon

∙1 cup green onions, chopped

When the potatoes are crispy, then remove from oven. Lower temperature to 400°F.

Top potatoes with raw poultry & cheese mixture. Bake for another 15-20.

∙2 1/2 cup shredded cheese

∙1 cup crumbled bacon

∙1 cup green onions, sliced

Cool for at least 10 minutes and serve with rank dressing or sour cream.

This walking taco casserole unites your favorite ingredients out of the walking taco to a yummy casserole. Taco meat is wrapped into a baking dish Frito chip, cheddar cheese soup, and noodle cheese combination.

Once the casserole has ended baking, it’s topped off with tomato and lettuce. If you would like to bring a few legumes into the dish, then you also can mix refried beans or black beans directly in with the ground beef mix. It is possible to serve this recipe with sour cream and salsa if you want.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Casserole, Dinner, Lunch, etc…) To SAVE it for later…

Taco Casserole Recipe

INGREDIENTS:

1 lb ground chicken, beef or turkey

1 small onion sliced

1/2 Can of Rotel (diced tomatoes with green chilies)

1 Packet of Taco seasoning

1 Bag of Frito Corn Chips

1 Can Black Beans, drained and rinsed

1 Can Enchilada Sauce (10 oz)

2 oz. Cream Cheese

2 C. Shredded Cheese

DIRECTIONS:

In a skillet brown the onion and meat. Simmer until any liquid has been evaporated.

Add black powder and curry. Turn off heat and stir into the cream until melted and combined.

Spray a 9 × 1-3 pan with cooking spray. Dump 1/2 of this bag of Fritos into the bottom of the pan. Top with 1/2 of this meat mixture and 1/2 of those shredded cheese.

Add Chips, cheese, meat.

Walking Taco Casserole

Rebecca This walking taco casserole unites your favorite ingredients out of the walking taco to a yummy casserole. Taco meat is wrapped into a baking dish Frito chip, cheddar cheese soup,… LC Walking Taco Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 58 voted )

Ingredients

• 1 lb ground chicken, beef or turkey
• 1 small onion sliced
• 1/2 Can of Rotel (diced tomatoes with green chilies)
• 1 Packet of Taco seasoning
• 1 Bag of Frito Corn Chips
• 1 Can Black Beans, drained and rinsed
• 1 Can Enchilada Sauce (10 oz)
• 2 oz. Cream Cheese
• 2 C. Shredded Cheese

Instructions

In a skillet brown the meat and onion. Add the Rotel and taco seasoning. Simmer until any liquid is evaporated.

Add black beans and cream cheese. Turn off the heat and stir in the cream cheese until melted and combined.

Stir in the enchilada sauce.

Spray a 9×13 pan with cooking spray. Dump 1/2 of the bag of Fritos into the bottom of the pan. Top with 1/2 of the meat mixture and 1/2 of the shredded cheese. Repeat the layer Chips, meat, cheese.

Bake at 325 degrees for 20 minutes or until cheese is melted and casserole is heated through.

Believe it or not, I lean toward pretty much anything over fish. Oddly enough, Red Lobster is one of my favorite recipes. If you have ever been there with me, you recognize I can pretty much eat my body mass in Cheddar Bay Biscuits. Trust me, you’ll love these biscuits, so read the instructions carefully below and you won’t regret!

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Appetizer, Breakfast, etc…) To SAVE it for later…

Cheese Biscuit Recipe

INGREDIENTS

3 cups flour

1 tbsp. baking powder

1 tsp. salt

1/4 tsp. cayenne pepper

1/8 tsp. black pepper

4 ounces cheddar cheese, cut into 1/4 inch cubes

1 1/4 cups milk

3/4 cup sour cream

3 tbsp. butter, melted

1 egg, lightly beaten

DIRECTIONS

First, preheat the oven to 350 degrees. Oil a 9×5 portion dish with oil.

In a bowl, whisk together the initial 5 ingredients. Stir the mix in cheese blocks until covered in flour blend

Keep your cheese from sinking to the base of your portion of bread.

In another bowl, whisk together the rest of the ingredients.

Now, fold the wet blend into the flour and cheese blend, mix until joined.

Spread the blend into a container.

Heat for 45-50 minutes. Let it cool for 10 minutes and afterward, remove it from the container. Allow for it to cool for an hour before serving.

RED LOBSTER’S CHEESE BISCUIT (IN A LOAF)

Rebecca Believe it or not, I lean toward pretty much anything over fish. Oddly enough, Red Lobster is one of my favorite recipes. If you have ever been there with me,… LC RED LOBSTER’S CHEESE BISCUIT (IN A LOAF) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 39 voted )

Ingredients

• 3 cups flour
• 1 tbsp. baking powder
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/8 tsp. black pepper
• 4 ounces cheddar cheese, cut into 1/4 inch cubes
• 1 1/4 cups milk
• 3/4 cup sour cream
• 3 tbsp. butter, melted
• 1 egg, lightly beaten

Instructions

First, preheat broiler to 350 degrees. Oil a 9×5 portion dish with oil.

In a bowl, whisk together the initial 5 fixings. Stir the mix in cheese blocks until covered in flour blend, this will help

keep your cheese from sinking to the base of your portion of bread.

In an alternate bowl, whisk together the rest of the fixings.

Now, fold the wet blend into the flour and cheese blend, mix until joined, don't over mix.

Spread the blend into the portion container.

Heat for 45-50 minutes. Let cool 10 minutes and afterward expel from the container. Permit cooling for one hour before cutting and serving.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Soups, Dinner, Lunch, etc…) To SAVE it for later…

Apple Fritter Recipe

INGREDIENTS

2 (8 count) packages of cinnamon rolls

1/2 cup (1 stick) unsalted butter, softened

1/2 teaspoon vanilla extract

2 large Granny Smith apples, peeled and grated

2 teaspoons cinnamon

1/3 cup granulated sugar

For the glaze:

1/2 cup powdered sugar

1-3 tablespoons cream

PREPARATION

Preheat the oven to 350°F and oil a portion dish with margarine or nonstick spray. Put in a safe spot.

Remove the cinnamon rolls and icing from the bundle. Dispose of icing or put in a safe spot for another use.

Take every cinnamon roll and stretch it out until it turns out to be level like a hotcake and spread them out on a material paper-lined surface.

In a little bowl, whisk together the spread and vanilla until joined. Spread the margarine blend equally over each smoothed cinnamon roll and afterward top with ground apples.

In a different bowl, combine the sugar and cinnamon and sprinkle over the apples.

Lay cinnamon in piles of 3 or 4. When all rolls are stacked, move each stack to the portion dish, standing them on end so no apple filling contacts the parts of the bargains.

Cover tightly with foil for 35 minutes. Then remove the foil and bake for 15-20 minutes more.

Remove to a wire rack and let cool 10 minutes before removing from skillet.

While portion cools, make the coating by blending powdered sugar in with 1 to 3 tablespoons of milk or cream until wanted consistency is reached.

Apple Fritter Pull-Apart Bread

Rebecca Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Soups, Dinner, Lunch, etc…) To SAVE it for later… INGREDIENTS 2 (8 count) packages of cinnamon rolls 1/2 cup… LC Apple Fritter Pull-Apart Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 17 voted )

Ingredients

• 2 (8 count) packages of cinnamon rolls
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 2 large Granny Smith apples, peeled and grated
• 2 teaspoons cinnamon
• 1/3 cup granulated sugar
• For the glaze:
• 1/2 cup powdered sugar
• 1-3 tablespoons cream

Instructions

Preheat the oven to 350°F and oil a portion dish with margarine or nonstick spray. Put in a safe spot.

Remove the cinnamon rolls and icing from the bundle. Dispose of icing or put in a safe spot for another use.

Take every cinnamon roll and stretch it out until it turns out to be level like a hotcake and spread them out on a material paper-lined surface.

In a little bowl, whisk together the spread and vanilla until joined. Spread the margarine blend equally over each smoothed cinnamon roll and afterward top with ground apples.

In a different bowl, combine the sugar and cinnamon and sprinkle over the apples.

Lay cinnamon in piles of 3 or 4. When all rolls are stacked, move each stack to the portion dish, standing them on end so no apple filling contacts the parts of the bargains.

Cover tightly with foil for 35 minutes. Then remove the foil and bake for 15-20 minutes more.

Remove to a wire rack and let cool 10 minutes before removing from skillet.

While portion cools, make the coating by blending powdered sugar in with 1 to 3 tablespoons of milk or cream until wanted consistency is reached.

This is a simple and quick recipe. the Bacon Cheeseburger Tater Tot Casserole is a family most loved dinner that is brimming with flavors everybody will adore, even your pickiest of eaters.

This recipe is great to dine out, regardless of whether we’re getting expensive food or setting a bit of time to eat out at a neighborhood restaurant. The taste is out of this world; the bacon, meat, and delicious cheese! And hh my god, the cheddar cheese is very YUMMY.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Casserole, Dinner, Lunch, etc…) To SAVE it for later…

Bacon Cheese Burger Recipe

Ingredients :

1 ½ pounds ground beef

1 (3-ounce) package real bacon bits

2 cups Cheddar cheese, shredded

1 (32-ounce) package frozen tater tots

1 (10.75-ounce) can condensed cheddar cheese soup

2 cups sour cream

Bread and butter pickles, for topping

Directions :

Preheat the oven to 350 degrees. Set up a 9 × 13 preparing dish with a nonstick spray.

In a large bowl, brown-colored ground-hamburger, drain the oil.

Blend hamburger, bacon, cheddar, potato tots, cheddar soup, and sour cream in a large blending bowl until all around is mixed together.

Spread blend into the heating dish, at that point prepare for 45-50 minutes, or until bubbly.

Once completed, serve with pickles.

Bacon Cheeseburger Tater Tot Casserole

Rebecca This is a simple and quick recipe. the Bacon Cheeseburger Tater Tot Casserole is a family most loved dinner that is brimming with flavors everybody will adore, even your pickiest… LC Bacon Cheeseburger Tater Tot Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 26 voted )

Ingredients

• 1 ½ pounds ground beef
• 1 (3-ounce) package real bacon bits
• 2 cups Cheddar cheese, shredded
• 1 (32-ounce) package frozen tater tots
• 1 (10.75-ounce) can condensed cheddar cheese soup
• 2 cups sour cream
• Bread and butter pickles, for topping

Instructions

Preheat the oven to 350 degrees. Set up a 9 × 13 preparing dish with a nonstick spray.

In a large bowl, brown-colored ground-hamburger, drain the oil.

Blend hamburger, bacon, cheddar, potato tots, cheddar soup, and sour cream in a large blending bowl until all around is mixed together.

spread blend into the heating dish, at that point prepare for 45-50 minutes, or until bubbly.

Serve with pickles.

So smooth yet remarkably rich, creamy, and delicious! An unbelievably easy sour cream with chicken enchilada casserole recipe, which can be cooked during dinner or family gatherings. You decide!

Recipe Suggestions for Sour Cream Chicken Enchiladas
I have explained the directions provided below in a step-by-step manner, which will make it easy for beginners to get it perfect the first time. So, read carefully! This dish is great for any occasion, family gathering or dinner. It’s very tasteful with the sour cream and cheddar cheese. You and your family will love this dish!

The main variation is the various versions of this recipe were the number of chicken I used for this recipe. The earliest time I did this recipe, it was with one pound of chicken. It was just enough for you to eat the chicken, but I would recommend something a little more, such as 1 1/2 pound with a range of 1-2 pounds. We adore meat here!

This dish is definitely not spicy. Feel free to spice it up if you desire, but this is Mexican for the entire family, including the small ones.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Casserole, Dinner, Lunch, etc…) To SAVE it for later…

Chicken Enchilada Casserole Recipe

To prepare this recipe, you’ll need the ingredients below:

INGREDIENTS:

4 cups diced cooked chicken

1 can cream of chicken soup

8 oz. (1 cup) sour cream

2/3 cup milk

1 (4 oz.) can diced green chiles

2 Tbsp. dried minced onion

1 tsp. garlic powder

pepper to taste

12 corn tortillas

2-3 cups shredded sharp cheddar cheese

Directions:

Spray a 13 × 9 dish with cooking spray.

Now, Preheat the oven to 350 degrees.

In a big bowl, mix the soup, milk, garlic, pepper, chiles, and onion.

Position the bottom of 13×9 with six tortillas.

Sprinkle with three cups of chicken and pour 1/2 sauce over the top and spread to cover.

Sprinkle with 1/2 of cheese and repeat.
Bake the dish for 30 – 40 minutes or until bubbly and hot.
Let it stand for about 10 to 15 minutes before serving.

Sour Cream Chicken Enchilada Casserole – Is delicious and super easy to make!

Rebecca So smooth yet remarkably rich, creamy, and delicious! An unbelievably easy sour cream with chicken enchilada casserole recipe, which can be cooked during dinner or family gatherings. You decide! Recipe… LC Sour Cream Chicken Enchilada Casserole – Is delicious and super easy to make! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 229 voted )

Ingredients

• 4 cups diced cooked chicken
• 1 can cream of chicken soup
• 8 oz. (1 cup) sour cream
• 2/3 cup milk
• 1 (4 oz.) can diced green chiles
• 2 Tbsp. dried minced onion
• 1 tsp. garlic powder
• pepper to taste
• 12 corn tortillas
• 2-3 cups shredded sharp cheddar cheese

Instructions

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

In a large bowl, combine soup, sour cream, milk, chiles, onion, garlic, and pepper.

Line bottom of 13×9 with 6 tortillas.

Sprinkle with 3 cups of chicken and pour 1/2 sauce over top and spread to cover.

Sprinkle with 1/2 of the cheese. Repeat.

Bake for 30 – 40 minutes or until hot and bubbly.

Let stand 10 – 15 minutes before serving.

My husband loves this recipe. His exact words were, “Oh my god Sarah, this is amazing”. It’s simple and easy to make burrito dish with a lot of tasty flavors that even my kids enjoy! By any chance, I have a busy schedule working and don’t have much time to cook dinner, this recipe is a go-to.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Casserole, Dinner, Lunch, etc…) To SAVE it for later…

Buritto Casserole Recipe

To make this recipe, please follow the instructions below:

Ingredients:

2 pounds ground beef

1 package taco seasoning mix

¼ cup water

1 (28 ounce) can mild enchilada sauce

1 (16 ounce) can refried beans

1 (15.25 ounce) can whole kernel corn, drained (optional)

8 tortillas, cut into 2-inch strips

2 cups shredded Mexican cheese blend

Directions: 

Preheat the oven to 375 degrees

Heat a big skillet over medium heat.

Cook and stir beef in the heated skillet until fully browned and crumbly for about 7 minutes. Drain and rid the grease.

Add water and taco seasoning. Cook and stir until meat is coated for 4 -5 minutes more. Add corn, enchilada sauce, and refried beans. Stir gently to combine.

Put a layer of tortilla strips in the bottom of a baking dish.

Top with a layer of meat mixture and Mexican cheese and more tortilla strips. Repeat the layers if necessary. End with a layer of Mexican cheese.

Bake in the oven until cheese is fully melted and golden for about 10 minutes.

Nutrition Info:

Per Serving: 390 calories; 21.5 g fat; 27.3 g carbohydrates; 22.4 g protein; 71 mg cholesterol; 823 mg sodium.

Easy Burrito Casserole

Rebecca My husband loves this recipe. His exact words were, “Oh my god Sarah, this is amazing”. It’s simple and easy to make burrito dish with a lot of tasty flavors… LC Easy Burrito Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 5 voted )

Ingredients

• 2 pounds ground beef
• 1 package taco seasoning mix
• ¼ cup water
• 1 (28 ounce) can mild enchilada sauce
• 1 (16 ounce) can refried beans
• 1 (15.25 ounce) can whole kernel corn, drained (optional)
• 8 tortillas, cut into 2-inch strips
• 2 cups shredded Mexican cheese blend

Instructions

Preheat the oven to 375 degrees

Heat a big skillet over medium heat.

Cook and stir beef in the heated skillet until fully browned and crumbly for about 7 minutes. Drain and rid the grease.

Add water and taco seasoning. Cook and stir until meat is coated for 4 -5 minutes more. Add corn, enchilada sauce, and refried beans. Stir gently to combine.

Put a layer of tortilla strips in the bottom of a baking dish.

Top with a layer of meat mixture and Mexican cheese and more tortilla strips. Repeat the layers if necessary. End with a layer of Mexican cheese.

Bake in the oven until cheese is fully melted and golden for about 10 minutes.

Notes

Nutrition Info: Per Serving: 390 calories; 21.5 g fat; 27.3 g carbohydrates; 22.4 g protein; 71 mg cholesterol; 823 mg sodium.