Biscuits and Sausage Gravy Pot Pie

 

Love this recipe!

Check out the food blog, Bake at Midnite for lots of awesome recipes.

Source: https://bakeatmidnite.com/biscuits-sausage-gravy-pot-pie

Ingredients

1 pkg (8) refrigerated biscuits
16 oz. ground breakfast sausage
2 1/2 cups milk
3 tbsp butter
1/4 cup flour
1 tsp salt

1/2 tsp pepper

Instructions

Brown sausage meat, breaking up lumps. Drain and set aside.

Preheat oven to 350 degrees F. Cut each biscuit into quarters. 

Place HALF of the cut up biscuits on the bottom of a 1.5 quart casserole dish.

Bake for 10 minutes. 

Meanwhile, prepare sausage gravy by melting butter over medium heat in a medium saucepan. 

Add flour (make a roux) and whisk so there are no lumps. Cook roux over medium heat about 2 minutes, stirring constantly. While whisking, add milk slowly, making sure there are no lumps. Add salt and pepper. Cook sauce until it begins to thicken. 

Add cooked sausage.

Remove baking dish with partially-baked biscuits from the oven. Pour sausage gravy on top of biscuit crust. Place remaining biscuits on top of the casserole; return to oven and bake an additional 25-30 minutes, or until top biscuits are golden brown.

Buffalo Chicken Alfredo Bake

 

Quick and easy . . . looks delicious!

Another recipe using rotisserie chicken and great for freezing.

Check out Stephanie's blog, Back For Seconds - Recipes You Can't Resist

 for more yummy recipes like this one

Source: https://backforseconds.com/buffalo-chicken-alfredo-bake/

Ingredients

• 1/3 cup buffalo sauce
• 2 cups diced rotisserie chicken or any cooked, diced chicken
• 24 oz alfredo sauce
• 10 oz shredded mozzarella cheese
• 16 oz cooked pasta (I used small shells)

Instructions

Preheat oven to 350

Combine buffalo sauce and chicken in a small bowl and set aside.

In a large bowl, combine alfredo sauce, pasta, and about 3 oz of cheese and set aside.

Spoon half of pasta into a greased 3 qt baking dish. Top with chicken and other half of pasta.  Sprinkle remaining cheese on top.

Cover with foil and bake 30 minutes. Remove foil and bake another 5-10 minutes or until cheese is bubbly.

Remove from oven and allow to set several minutes before serving

Magic Chicken Pie

 

With magic in the name, I've gotta try it!

And you can never have enough chicken recipes.

Source: https://bakeatmidnite.com/magic-chicken-pie/

Ingredients

• 4 tbsp butter
• 2 cooked boneless skinless chicken breasts, shredded
• 2 cups fresh or frozen vegetables your choice
• 1/4 cup onion chopped
• 1 cup shredded cheddar cheese
• 2 cups baking mix like Bisquick
• 1 1/2 cups milk
• 1 1/2 cups rich chicken stock
• 2 chicken stock cubes
• 10.75 oz can cream of chicken soup

Instructions

Preheat oven to 350 degrees F.

Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted.

In a large bowl, mix the milk and baking mix; set aside.

Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.

Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS:

Distribute shredded chicken over melted butter evenly

Distribute veggies over the chicken evenly

Distribute the onion over the veggies evenly

Distribute the cheese over the onion evenly

Pour baking mix batter over the top evenly

Pour the soup/stock mixture over the top evenly

Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown.

Remove from oven and let stand 10 minutes before serving

Italian Crescent Casserole

 

This looks delicious!

The only thing I would do different is add italian sausage.

Source: https://www.realmomkitchen.com/italian-crescent-casserole/

Ingredients

1 lb ground beef cooked and drained
▢1 cup garlic tomato pasta sauce
▢1 can 8 oz Pillsbury® refrigerated crescent dinner rolls
▢1 ½ cups shredded Italian cheese blend
▢¼ teaspoon dried basil leaves

Instructions

In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.

Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches.

Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan.

Spoon meat mixture evenly over cheese.

Bring tips of dough over filling to meet in center; do not overlap.

Sprinkle with remaining 1/2 cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.

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Cheesy Taco Bake

 

Fast and easy meal.  Love Bisquick recipes!

Source: https://sweetlittlebluebird.com/cheesy-taco-bake/

Ingredients

• 2 cups Bisquick Original Mix
• 3/4 cup water
• 2 Tablespoons freshly chopped cilantro
• 1 to 1 1/2 lbs lean ground beef (cooked and excess fat drained)
• 16 oz  jar chunky salsa 
• 11 oz can mexicorn, drain excess liquid
• 1 packet low sodium taco seasoning (1 to 1.25 oz packet)
• 2 cups finely shredded Colby-Monterey Jack cheese blend

Instructions

Preheat oven to 450 degrees F. Grease a 9×13 baking dish.

In a large bowl, mix Bisquick, water and cilantro.Mix until all dry ingredients are gone – dough will be soft and form a ball. Spread/press dough mixture evenly in bottom of baking dish. Set aside.

Cook beef in large skillet over medium heat for approximately 10 minutes until brown and ready. Drain excess fat. Add taco seasoning, mix well. Next add salsa and corn, mix. Spoon beef mixture evenly over dough.

Bake on middle rack of oven for 22-25 minutes, until edges are golden brown. Check the center with a toothpick and make sure it comes out clean. Once ready, remove from oven, top with cheese and place back in oven for a couple of minutes, just until cheese has melted. 

Cheesy Chicken Noodle Casserole

 

Loving the chicken casseroles I have been finding.

These recipes are perfect for leftover chicken. 

Since I am now cooking for one, I rarely make chicken because it is cheaper and easier to buy a rotisserie chicken from the grocery store.  The only interaction with the chicken is shredding it.

Source:  https://www.lovebakesgoodcakes.com/cheesy-chicken-noodle-casserole/

INGREDIENTS

• 1 tbsp. Horizon Organic unsalted butter
• 2 stalks celery, finely chopped
• 1 small onion, finely chopped
• 2 carrots, finely chopped
• 2 cloves garlic, minced
• 1 lb. boneless, skinless chicken breasts or tenders, cooked and chopped
• 1 lb. wide egg noodles, cooked and drained
• 1 container (24 oz.) sour cream
• 2 cans (10.5 oz each) cream of chicken soup, undiluted
• 1 bag (6 oz.) Horizon Organic Cheddar cheese, shredded
• 1 bag (6 oz.) Horizon Organic Mozzarella cheese, shredded
• 1 cup Horizon Organic Cheddar Snack Crackers, crushed
• 1/4 cup Horizon Organic unsalted butter, melted

INSTRUCTIONS

1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
2. Meanwhile, in a large skillet, saute the celery, onion and carrots in 1 tablespoon of butter for 3 minutes. Add the garlic and cook and additional 2 minutes. Remove from heat.
3. In a large bowl, combine the vegetable mixture along with the chopped chicken, cooked noodles, sour cream, soups, Cheddar cheese and Mozzarella cheese. Mix until well combined. Pour the mixture into the prepared baking dish.
4. In a small bowl, combine the cracker crumbs and butter. Sprinkle the cracker crumbs over the top of the casserole.
5. Bake for 30 minutes or until the crackers are crispy, and the cheese is melted.

Chicken Broccoli Rice Casserole

 

Love the combination of chicken and broccoli.   There are many versions of chicken broccoli casseroles.  I have a few posted on this blog, click on the label chicken broccoli casseroles to see them all.

Source:  https://www.momontimeout.com/cheesy-chicken-broccoli-and-rice-casserole-recipe/

Ingredients

• 2 cups of diced rotisserie chicken or any other cooked chicken}
• 2 cups broccoli florets broken down into bite-sized pieces
• 1 can cream of chicken soup can use low-sodium or Healthy Request
• 2 cups cooked rice
• 1 1/2 cups shredded cheese
• 1/2 cup mayonnaise
• 1/2-3/4 cup crushed corn flakes
• 2 tbsp butter melted

Instructions

• Preheat oven to 350‡F. Combine all ingredients into a greased 9×13 baking dish. I use a 9×13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8×8 or 9×9 baking dish.
• Mix up all the ingredients except corn flakes and butter right in the baking dish.
• Sprinkle the crushed corn flakes over the top of the casserole.
• Drizzle melted butter over the top.
• Bake for 30 to 35 minutes or until casserole is heated through.

Notes

Using Frozen Broccoli?

I used fresh broccoli but frozen broccoli but can be substituted as long as you thaw it first.  

Buffalo Chicken Potato Bake

 

I could live on this type of comfort food!

Don't forget the biscuits . . .

Source: https://www.creolecontessa.com/2015/12/13/buffalo-chicken-ranch-potato-casserole-with-hidden-valley-ranch/

INGREDIENTS

• 1/2 cup Hidden Valley® Ranch
• 4–5 large russet potatoes, peeled, diced 1/2 inch chunks
• 1/2 cup hot wing sauce
• 1/2 cup cream cheese, room temperature
• 1/2 cup milk
• 1 stick butter, unsalted, melted
• 4 cups roasted chicken, skinless, pulled or chopped
• 3 cups cheddar and jack cheese, grated
• 1/2 teaspoon black pepper
• 1/2 teaspoon creole seasoning or seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• toppings: green onions

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INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Peel and boil potatoes for 20 minutes are until tender, drain, set aside.
3. Mix chicken and hot sauce together and set aside.
4. Remove skin from chicken and shred or chop chicken.
5. Add potatoes to a mixer or use hand mixer add 1 1/2 cups of cheese, Hidden Valley® Ranch, and remaining ingredients. Mix well and fold in chicken and hot sauce mixture.
6. Place potatoes in a 9×9 greased casserole dish.
7. Top with remaining cheese, bake for 15 minutes.
8. Garnish with green onions.
9. Top with extra Hidden Valley® Ranch and enjoy!