Casserole Recipes

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Chicken Enchilladas

Ingredients:

Corn tortillas (softened in oil)
2 cans cream of chicken soup
2 cans cook chicken
1 small onion1 can green chilies
1 – 8 oz sour creamGrated cheese (velveeta or cheddar)
2 tbls Bills Season All ( to taste)

Preparation:

Saute onions and green chiles. add soup and cook for 5 minutes. add chicken and Bills Season All. cook 5 more minutes. add some of the grated cheese. stir in sour cream. put mixture in tortillas. sprinkle with cheese. roll up tortillas and secure. put in baking dish sprayed with pam. pour remaining sauce over enchiladas and sprinkle with remaining cheese. cook at 350 until cheese is bubbly.

 

 

 

 

 

 

Chicken Spaghetti

Ingredients:

5 cups cooked chicken (diced)
1 bell pepper
1 large onion (chopped)
3-4 stalks celery (chopped)
2 cans cream of mushroom soup
1 can cream of chicken soup
1 can diced tomatoes
1/2 box velvetta cheese ( cut into chunks or shread)
1 – 8 oz pkg spaghetti (broken into 4 cups)
2 cans chicken broth
3 tbls Bills Season All
1 tbls chilli powder

Preparation:

Boil chicken in water until chicken is tender. About 45 minutes to an hour. remove chicken from pa and save broth. Remove meat from bone. Use broth (instead of water) from chicken to cook spaghetti according to package directions. You may have to add some water. If using canned chicken then use canned broth with wather to make spaghetti. Drain spaghetti all but about 1 to 1 1/2 cups broth. Saute onions, bell peppers and celery in about 3 tbls of oil in large saucepan. Add Bills Season All and chilliu powder. When onions turn clear, add chicken adn mushroom soups. cook until bubbly. Add to spaghetti in large stock pot. Add tomatoes, diced chicken and cheese. Simmer on low heat intil cheese is melted. Stirring frequently so cheese dosent stick to bottom of pan. Serve with garlic bread and salad.