Breakfast Pies

Original recipe makes 10 Servings

3/4 pound breakfast sausage 

1/8 cup minced onion 

1/8 cup minced green bell pepper  

1 (12 ounce) can refrigerated biscuit dough 

3 eggs, beaten 

3 tablespoons milk 

1/2 cup shredded Colby-Monterey Jack cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
3. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
4. Bake in preheated oven for 18 to 20 minutes, or until filling is set.

CRAZY GOOD CHICKEN CASSEROLE

 

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup...
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste
Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste.
While chicken is cooking, prepare pasta according to directions. Spray a 9 x 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.
Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Chicken Crescent Roll Casserole

prep time:

30 minutes

cook time:

30 minutes

total time:

1 hour

Makes 6 servings

ingredients

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
• 1/2 cup 18% table cream (or use whipping cream)
• FILLING
• 4 ounces cream cheese (very soft)
• 4 tablespoons butter (very soft but not melted)
• 1/2-1 teaspoon garlic powder (optional)
• 1/3 cup onion, finely chopped (can use green onions)
• 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
• 1/2-3/4 cup finely grated cheddar cheese
• 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
• 1/2 teaspoon ground black pepper (or to taste)
• 2-4 tablespoons mayonnaise or whipping cream
• 1-2 cup grated cheddar cheese (for topping)

directions

• 1. Set oven to 350°F.
• 2. Butter a casserole dish (any size to hold crescent rolls).
• 3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
• 4. Heat just until the cheese melts (do not boil).
• 5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
• 6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
• 7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
• 8. Season with seasoned salt or white and black pepper to taste.
• 9. Unroll the crescent rolls.
• 10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
• 11. Drizzle a small amount of soup mixture on the bottom of the dish.
• 12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
• 13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
• 14. Bake for about 30 minutes.

notes

I don't use as much pepper; probably about half the amount listed.

Turkey Pot Pie

1 pkg. Pillsbury Refrigerated Pie Crust

Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups chicken broth
2/3 cup milk
2-1/2 - 3 cups shredded, cooked, chicken or turkey
2 cups frozen, mixed vegetables, thawed

Heat oven to 425º. Prepare pie crust as directed on package for 2 crust pie using 9 inch pie plate.

In a medium saucepan, melt margarine over medium heat. Add onion. Cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk. Cook, stirring constantly until bubbly and thickened.

Add chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust and flute edges. Cut slits in several places.

Bake at 425º for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Spinach Spaghetti Casserole

From Gloria

1 - 10 oz. pkg. frozen chopped spinach
1 beaten egg
1/2 cup sour cream
2 tsp. minced dry onion
dash pepper
1/4 cup milk
4 TBSP Parmesan cheese
1/2 tsp. salt
2 cups shredded Monterrey Jack Cheese
4 oz. spaghetti, cooked and drained

Cook spinach according to pkg. directions. Combine beaten egg, sour cream, milk, 2 TBSP (not all 4) Parmesan cheese, onion, salt and pepper in a separate dish. Add Monterrey Jack cheese to mixture and mix well. Add spinach and cooked spaghetti and mix well. Place in an ungreased 2 qt. casserole dish. Sprinkle with remaining 2 TBSP Parmesan cheese. Bake, covered, at 350º for 15 minutes. Uncover and bake an additional 15 minutes.

Cheesy Kielbasa Bake

From Gloria
Makes 2 - 9 x 13 pans

12 oz. uncooked elbow macaroni
2 # Kielbasa or Polish sausage (halved lengthwise and sliced)
1 TBSP olive oil
2 medium onions, chopped
2 medium zucchini, sliced (can use summer squash, too)
2 medium carrots, grated
1 garlic clove, minced
1 - 26 oz. jar spaghetti sauce (plain)
1 - 14-1/2 oz. can stewed tomatoes (undrained)
1 egg, slightly beaten
1 - 15 oz. carton ricotta cheese
8 oz. shredded cheddar cheese
8 oz. shredded mozzarella cheese
2 green onions

Cook macaroni according to package directions. Drain. In large skillet, brown sausage in olive oil over medium heat. Add onions, squash, carrots, and garlic. Cook and stir 5-6 minutes until crisp. Stir in spaghetti sauce and tomatoes. Bring to boil. Reduce heat. Simmer, uncovered, for 15 minutes. Grease 9 x 13 pans. Layer 1/4 macaroni and 1/4 meat sauce in each pan. Combine egg and ricotta cheese. Spoon 1/4 over sauce in each pan. Sprinkle 1/4 cheddar and mozzarella cheeses in each pan. Then repeat layers and top with green onions. Cover and bake at 350º for 15 minutes. Uncover and bake 15 minutes more.
Can cool and cover and freeze up to 2 months. Thaw 24 hours in refrigerator. Then bake at 350º for 35-40 minutes.

Wet Burrito Casserole

1 sm. onion
2 lb. ground beef
1 pkg. taco seasoning
3 c. cheddar cheese
1 sm. pkg. Mozzarella cheese
1 can refried beans with sausage
1 head lettuce
2 tomatoes
1 pkg. lg. flour tortillas
1 lg. jar Ortega taco sauce

In a 9 x 13 pan, pour sauce lightly over bottom. Break or cut up tortillas into bite-sized pieces. Put a layer of tortilla pieces over the sauce. Pour another layer of sauce. Fry beef, diced onions, taco seasoning and beans. Put mixture in pan. Add shredded lettuce and diced tomatoes, layered. Sprinkle with cheddar cheese on top. Add layer of tortilla pieces. Add layer of sauce. Top with mozzarella cheese. Bake at 350º for approximately 1/2 hour.

Hamburger Casserole

1# hamburger
1/2 pkg. noodles
1 med. onion
1 can whole kernel corn
1 can tomato soup

Fry hamburger and onions until brown. Mix in cooked noodles, corn, and soup. Top with cracker crumbs.
Bake for 30 minutes at 350º.

Corned Beef Hot Dish

From Gloria

1 - 8 oz. pkg. flat noodles - partially cooked
1 can corned beef
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup chopped onion
1/2 lb. cubed American cheese
1 can (soup can) milk
Green pepper to taste

Mix well and bake at 350º for 1 hour.

Dee-Lish Casserole

1 onion
4 sticks celery
1 cup raw rice
1 can cream of mushroom soup
1 lb. ground beef
1-1/4 cup water
1 can cream of chicken soup

Brown onion in skillet. Add ground beef and fry. Add water and celery, simmer 5 minutes or more. Place in casserole and mix with 1 cup raw rice, 1 can cream of chicken soup and 1 can cream of mushroom soup. Bake 1-1/2 hours in oven at 350º.

Chicken Casserole

2 cans cream of mushroom soup
dilute soup with some milk or white wine
Cooked chicken - use any amount you like!
can of sliced mushrooms
1 bag Pepperidge Farm Stuffing
Follow directions on stuffing package to mix stuffing

Mix mushroom soup and liquid, add cooked chicken and mushrooms. Spread in casserole dish or 9 x 13 pan. Spread stuffing over chicken mixture and bake at 400º for 20 minutes.

Chunky Chicken Casserole

2 cups Shredded Wheat (may use Triscuit crackers)
2 cans cream of chicken soup (may use cream of mushroom)
2 cups cooked, cubed chicken (or 2 cans tuna)
1/2 cup mayo or salad dressing
1 can mushrooms, optional
2 cups asparagus, cooked and drained (may use beans, broccoli, peas, etc.)
1 can water chestnuts, sliced (may use celery)
1/2 cup melted butter

1/2 of cereal goes in bottom of pan. Combine soup and mayo. Spread over cereal. Layer the rest. Cover with remaining cereal. Then drizzle with melted butter. Microwave uncovered on HI for 10-12 minutes, turning 1/2 way through.

Baked Chop Suey

From Mom

2 pounds chop suey meat, browned in 3 TBSP fat
1/3 cup raw rice
4 cups cold water
1-1/2 cup sliced carrots
2 TBSP soy sauce
1 cup sliced celery
1 TBSP molasses
1 medium onion, sliced
2 tsp. salt
1/2 tsp. pepper
Mix all ingredients in a large casserole. Rinse meat pan out with some of the water. Bake covered for 2 hours at 350˚. Stir after about 1 hour and bake uncovered the last 20 minutes.

Stove Top Chicken Casserole

From Barb

1 pkg. Stove Top Chicken Dressing
chicken breasts cooked and cut up
1 can cream of mushroom soup
1 pkg. shredded cheddar cheese

Make dressing according to package directions. Add chicken pieces. Add can of soup with a little milk to make it creamy. Drizzle over dressing. Sprinkle shredded cheese over soup. Cover and heat thoroughly at 350 degrees.

Chicken Divan

From Gloria

2 cups cooked chicken
2 cups cooked Minute Rice (use about 1-1/2 cups uncooked rice)
1 pkg. (16 oz.) broccoli, cooked
1 can sliced water chestnuts
1 can cream of chicken soup
1 large jar (16 oz.) Cheese Whiz

Mix together and bake at 350 degrees for 30 minutes. (May put bread crumb topping on top.)

Chicken Cordon Bleu Casserole

Tastefully Simple

Creamy Wild Rice Soup Mix (Tastefully Simple)
3-1/2 cups water
2 TBSP Onion Onion (Tastefully Simple)
1-1/2 cups shredded Swiss cheese, divided
2 cups cooked, cubed chicken breast
1 cup cubed ham
Perfect Parmesan Biscuit Mix (Tastefully Simple)
1/2 cup water

Combine first 3 ingredients. Simmer, covered for 30 minutes. Combine 1 cup Swiss Cheese, chicken and ham in a greased 2-1/2 quart casserole dish. Stir in prepared soup. Combine Perfect Parmesan Biscuit Mix, 1/2 cup water and remaining cheese. Stir to blend. Dollop spoonfuls of biscuit dough over the hot soup mixture. Bake, uncovered , at 350 degrees for 40-45 minutes or until bubbly and the biscuits are browned. Makes 8-10 servings.

Chicken Enchilada Casserole

4-6 flour tortillas, cut in small squares
2 cups cheddar cheese
3 cooked chicken breasts, chopped
Sauce:
1 can cream of chicken soup
1 cup salsa or taco sauce (my family likes MILD)
1 cup chicken broth
Mix together for cream mixture.
1. Cover bottom of 9 x 9 dish with part of sauce.
2. Layer tortilla pieces on sauce.
3. Layer chicken pieces on tortillas.
4. Cover and coat chicken pieces with sauce.
5. Put shredded cheese on that.
Repeat layers, ending with cheese.
If it seems dry, add more broth and salsa and sprinkle with extra cheese.
Bake 45 minutes at 375 degrees.
Serve with sour cream.

Chicken Casserole with Velveeta and Ritz

2-3 pounds boneless, skinless cooked chicken, cut in pcs.
Add 4 cups chicken broth, 1 can cream of mushroom soup (or cream of chicken), 3 eggs, well beaten, 1 tsp. salt, 1/2 tsp. pepper, 1-1/2 cup chopped celery, 1 small onion, 1-1/2 cup diced Velveeta cheese, 4 cup crushed Ritz crackers (save 1 cup for top). Mix all together and bake in 9 x 13 pan. Put crackers on top before baking. Bake at 350 degrees for 1 hour.

Chicken Casserole

4-6 chicken breast halves, cooked
1 can evaporated milk
2 cans (mix or match): cream of chicken, cream of celery, and/OR cream of mushroom soup

Top with prepared dressing mix (ie, Stove Top).
Bake 45-60 minutes at 350 degrees.

Chicken and Stuffing

4 cups Pepperidge Farm stuffing (herb seasoned cubed, is recommended)
6 boneless, skinless chicken breasts
paprika
1 can cream of mushroom soup
1/3 cup milk
1 TBSP chopped fresh parsley

1. Mix stuffing and 1/2 cup boiling water and 1 TBSP margarine.
2. Spoon stuffing across center of 3 qt. shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika.
3. Mix soup, milk, and parsley. Pour over chicken.
4. Bake covered at 400 degrees for 15 minutes.
5. Bake uncovered 15 minutes or until chicken is no longer pink. Serves 6.