Chicken Tetrazzini

This was a recipe I linked to in my Menu Plan Monday. It was so good that I wanted to share it in full here! The only change I made was to add broccoli, which seemed to go really well with it. It was also a big help in my "eating through the pantry" project with the 3 different kinds of soup, the chicken broth and then the pasta. Plus, it was easy to make too.



Ingredients:
1 box regular or thin spaghetti
3/4 cup chicken broth
4-6 cups chopped, cooked chicken (4-6 chicken breasts)
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1-1/2 cups sour cream
1 box sliced mushrooms
1 bag frozen cut broccoli
1 cup Parmesan cheese
1/4 t pepper
1/2 t salt
Shredded cheddar to top


Instructions:

• Cook pasta according to directions. Once done, pour back into pot and add chicken broth. Let sit.
• Stir together the cooked chicken with soups, salt, pepper, sour cream, Parmesan cheese , mushrooms and broccoli.
• Add pasta and mix well together.
• Place in 9x13 pan and sprinkle with the shredded cheddar.
  
• Bake at 350 for 30 minutes or until cheese is melted and sides are bubbly.
• This makes enough for two 9x13 dishes, so split in half. I cooked one, and put the other half in a gallon Ziploc bag which will go in my freezer.

Enjoy!!

Chicken Broccoli Rice Casserole

My husband got this recipe from a lady at work who was really thoughtful after I had our baby and wasn't able to cook much. After sitting around for a couple years, I finally made it! It was pretty good too and so easy to make. Here are the details....

Ingredients:
Cut up cooked chicken (1 to 2 pounds)
1 large jar cheese whiz
1 can cream of mushroom soup
2 packages frozen broccoli
1 small diced onion
1-2 cups of rice

Cook broccoli as on package directions. Cook rice. Mix all the ingredients together. Put in a casserole dish and bake at 350 for 45 minutes. Enjoy!

Beef Stroganoff Casserole

This is a Betty Crocker recipe using Bisquick, but you can also use a generic "baking mix" version. It turned out really well when I used fresh mushrooms instead of canned. We liked this one.





Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 (3/4 oz) package mushroom gravy mix
• 3/4 cup water
• fresh sliced mushrooms, broken into small pieces (as many as you desire)
• 1 cup sour cream
• 1 cup bisquick
• 1/4 cup milk
• 1 egg
• 1 small bell pepper cut into rings

Heat oven to 400. Grease an 11 x 7 x 1-1/2 dish. Cook beef and onion over medium heat. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes while stirring until thick. Remove from heat. Stir in sour cream. Spoon mixture into baking dish. In small bowl, stir bisquick, milk and egg. Spread gently over beef and top with bell pepper rings. Bake 18-22 minutes until topping is golden brown. Wait 5 minutes before cutting.