Chicken Cordon Bleu Casserole

I found this recipe years ago and absolutely loved it! A good friend of mine recently asked me for the recipe and I had honestly kinda forgotten about it. I was so excited she reminded me about it that I just had to make it! This recipe has all the flavor of traditional chicken cordon bleu, but is much easier to make. I love it because I can honestly throw it together in  under 10 minutes, have it in the oven and ready to eat it in no time at all! I typically am all about making everything from scratch, but sometimes it is very nice to have a meal that is quick and easy with practically no prep on your part. What can I say...life gets busy sometimes!

Chicken Cordon Bleu Casserole
Servings: 8
Prep Time: 5-10 minutes
Bake Time: 30 minutes

Ingredients
1.5 lbs popcorn chicken ** (I prefer the popcorn chicken, but regular chicken nuggets can be used)
8 ounces Swiss cheese, cubed
8 ounces cubed ham
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken  in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
Bake in preheated oven until golden brown and bubbly, about 30 minutes.

**If you prefer to make the breaded chicken from scratch that is definitely an option and will taste just as delicious, it just take a little more time.

Recipe Source: Adapted from Allrecipes

Chicken Enchiladas

Have I mentioned that I am on a freezer meal kick right now? Well if not, I am. It has been a lot of fun making things and I have already started eating some of them! I knew I wanted to do chicken enchiladas. I have never made them to put in the freezer, but I thought they would work quite well. I realized that I had never actually made the traditional chicken enchiladas. I have made several different varieties of chicken enchiladas, some of which I am sure I will post on here eventually. Growing up my mom mostly made us cheese enchiladas (well at least that's all I remember). I always liked those enchiladas. I am sure there is absolutely nothing healthy about them and that is why I loved them. When I moved off to college I had a roommate that was very picky. She introduced us to a very simple, basic, non-mexican style enchilada. These were the two styles of enchiladas that I was used to. I have since started trying even more types of enchiladas and love them all! This recipe is one that I just threw together so I could put it in the freezer. I wasn't really sure how it was going to turn out. The other day we decided to eat some of the freezer enchiladas and I was very happy with the results!

Chicken Enchiladas

2 lbs shredded chicken
4 oz cream cheese
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 clove minced garlic
1 cup mozzarella (or cheddar) cheese
8 flour tortillas
1 can enchilada sauce

Combine shredded chicken and cream cheese. Mix until cream cheese is well combines with the chicken.  Mix in cumin, salt, pepper, and minced garlic. With a spoon or fork scoop out a small piece of chicken and taste it. If it isn't quite as flavorful as you would like ad a little more spices (I have a hard time using exact spice measurements) Mix in 1/2 cup mozzarella or cheddar cheese (whichever you prefer). Using one tortilla at a time place a couple tbs of chicken mixture along center of tortilla. Roll up tortilla around mixture. Place in a 9X13 pan or 2- 8X8 pans. Repeat with remaining tortillas until chicken mixture is gone. Drizzle enchilada sauce over rolled tortillas. Top with remaining cheese. Bake at 375 degrees for 15 minutes or until cheese is melted and heated throughout.

Freezer directions: Prior to baking place pan in freezer and let freeze over night. You can then soak pan in warm water for a few minutes and remove frozen enchiladas from your 8X8 pan and slide it into a gallon size zip lock freezer bag. This frees up you pan and gives you more room in your freezer. Return bag to freezer until ready to use. On baking day remove frozen enchiladas from bag and place back in 8X8 pan. Place in cool oven and set temperature to 375 degrees. Bake for 30-40 minutes or until heated through and cheese is melted.

Zucchini Casserole

I first need to mention that every time I remember that we are already into September I want to cry. Just a little bit. Summer has just flown by! It really has been a great summer. It always seems that just as I am getting used to it being summer it is gone. Oh well. I will say that I am really excited to see all the pretty fall colors that are sure to be popping up soon.

As you may know our zucchini plant has done quite well this year. It really did take over our garden. We have been able to make lots of yummy foods and still give some away. It has been great. Here is another Zucchini recipe that really is one of my favorites! This casserole is full of flavor and really could almost be eaten as the main dish but I usually serve it as  a side. We had this at a family get together and I just knew that I had to have the recipe. We have had it several times since and I have loved it every time.

Zucchini Casserole

Ingredients:

7 cups zucchini thinly sliced
1/4 cup chopped onion
1 can cream of chicken soup
8 oz sour cream
1 cup shredded carrots
2 cups seasoned stuffing mix
1/4 cup butter melted

Directions:
In a large pot cook zucchini and onion in boiling salted water for 5-10 minutes. Drain well. In a large bowl combine soup and sour cream. stir in shredded carrots. fold in zucchini mixture. Toss stuffing mix with melted butter. Spread 1/2 stuffing mixture in a 12X7 baking dish (9X13 works too if you don't have a 12X7). Spoon zucchini mixture on top of stuffing. Sprinkle the rest of the stiffing mixture on top. Bake at 350 degrees for 25-30 minutes or until heated through.

Tangy Cauliflower Casserole

My mom always says that I must have gotten my love for cooking from my grandmothers. My mom is actually a really good cook she just doesn't enjoy it like I do. Well whether or not that is true I will admit that I have some fabulous cooks as grandmas. This is a recipe that I got from my mom who got it from her mom. The first time I had it I knew that it had made it onto my favorite veggie dishes list. I have made it a few times since then and continue to love it. I hope you enjoy.

Tangy Cauliflower Casserole

1 medium head of cauliflower
1/2 cup mayo or miracle whip
1 tsp mustard
1/2 tsp salt
1 cup shredded cheddar cheese
1 tsp green onion (optional)

Wash and cut cauliflower and place in a glass casserole dish with a lid. Microwave for 7-9 minutes. Combine the rest of the ingredients and pour over cauliflower. Microwave for 1 1/2 minutes or until cheese is melted. Let stand for 2 minutes before serving.