Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole

2 cups dry Basmati rice
1 cup white cheddar shredded
1 cup Monterey Jack cheese
3 cooked chicken breasts shredded
20 oz Enchilada sauce I used Old El Paso
16 oz refried beans I used Old El Paso
11 oz corn kernel drained
cilantro for garnish
salt and ground black pepper to taste
Cook the rice. I cooked it with 4 cups of water and 1/4 cup of butter.
Preheat oven to 350 F degrees.
Mix the 2 cheeses together.
In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
Garnish with chopped cilantro and serve warm.

One Pan Sour Cream Chicken Enchilada Skillet

One Pan Sour Cream Chicken Enchilada Skillet

3 tbsp butter
3 tbsp all purpose flour
2 C chicken broth
1/2 tsp kosher salt
1/8 tsp chipotle chili powder (optional)
1/4 tsp oregano
1(4oz) can chopped green chiles
1(4oz) can chopped black olives
3-4boneless skinless chicken breasts
1C sour cream
12 corn tortillas, cut into bite-sized pieces
1-2 C colby-jack cheese, grated
In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.
Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
Stir sour cream into the sauce and return chicken to the pan along with the tortillas. Stir until combined and top with grated cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.



2 pounds lean ground beef
1 onion, diced small (about ½ cup)
2 eggs
½ tsp. ground pepper
¾ cup quick oats
1 Tbsp. Worcestershire sauce
1 tsp. garlic salt
1 tsp. onion salt
½ cup tomato sauce
Glaze Topping:
¼ cup ketchup
¼ cup brown sugar
2 tsp. mustard
Preheat oven to 350ºF. Spray a 9x5" loaf pan with cooking spray.
Mix together ground beef, onion, eggs, pepper, oats, Worcestershire sauce, garlic salt, onion salt and tomato sauce in a large bowl, using your hands. Do not overmix.
In a small bowl, combine the ketchup, sugar and mustard. Spread on top of meatloaf and place in oven. Bake for 1 hour and 15-30 minutes, or until meatloaf is cooked through. Let cool for a few minutes and then slice and serve. Enjoy!

Tater Tot Enchilada Bake

Tater Tot Enchilada Bake

1 pound ground beef
1 medium yellow onion, finely chopped (about 2 cups)
2 cloves garlic, minced
1 tablespoon olive oil
½ pack taco or fajita seasoning (about 2 teaspoons)
2 cups tater tots (enough to cover dish)
1 can enchilada sauce
1 cup Mexican blend cheese (or mozzarella)
½ cup sliced black olives
Scallions or cilantro to garnish
salt and pepper to taste
Preheat the oven to 350 degrees F.
Add the oil to a skillet over medium heat. Add diced onions and garlic to skillet. Cook until just tender. Remove to a bowl and set aside. Add beef to skillet and cook until completely browned, add ½ pack of taco seasoning and cook for another 2 minutes. Remove from heat and drain away any drippings. Add onions and garlic back to beef and stir to combine. Pour the can of enchilada sauce into the beef and continue cooking for 2-3 minutes.
Transfer the enchilada mixture from the skillet into a 9-by-13-inch baking dish. Scatter the tater tots on top. sprinkle the cheese and top with black olives.Bake uncovered for 15-20 minutes or until the cheese is bubbly and tater tots are golden brown. Garnish with scallions or cilantro for added color. Serve warm while the cheese is gooey!

Baked honey mustard chicken with a touch of lemon

Baked honey mustard chicken with a touch of lemon

2 chicken breasts
1 tbsp dijon mustard
1 tbsp wholegrain mustard
1 tbsp honey
salt and pepper to taste
1/4 tsp paprika
juice from 1/2 lemon
1/2 tbsp oil (or butter)
broccoli spears to serve
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
Grease an oven-proof dish with the oil or butter and place the chicken in there.
Season well with salt, pepper and paprika.
In a small bowl, combine the dijon mustard, wholegrain mustard and honey.
Pour1 the mixture over the chicken breasts and bake in the oven for about 30-45 minutes, depending on the size of the chicken.
You may add 1-2 tablespoons of water in the pan if needed to prevent the edges of the dish from browning if there is not much chicken juice released during cooking.
Once the chicken is cooked through, squeeze lemon juice over and serve with broccoli spears.



1 pound ground beef
½ teaspoon salt
Pinch of black pepper
1 ounce packet taco seasoning (or about 3½ tablespoons homemade taco seasoning)
2 cups water
1 cup jarred mild salsa
8 ounces uncooked rotini pasta
1½ cups shredded Mexican-style cheese
Optional toppings - chopped tomatoes, avocado, crushed tortilla chips, chopped cilantro
Preheat a large deep skillet over medium heat.
Add ground beef and season with salt and pepper.
Cook, stirring occasionally until cooked thoroughly.
Drain grease.
Stir taco seasoning into ground beef then stir in water, salsa and pasta noodles.
Bring mixture to a boil.
Stir, cover and reduce heat to a simmer.
Cook for about 15 minutes until pasta is tender.
Turn off heat and stir in cheese.
Season with additional salt and pepper if needed.
Serve with optional toppings if desired.

Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

1 lb Chicken Breast
12 oz Frozen Peas and Carrots, thawed
2 cup Frozen Diced Potatoes, thawed (like Hash Browns or Potatoes OBrien)
1 Onion diced
2 can Cream of Chicken Condensed Soup
1 cup Water
2 cans Refrigerated Crescent Rolls.
1/2 tsp Poultry Seasoning
Salt and Pepper to taste.
Grill chicken breasts until cooked through. Allow to cool.
Grill diced onions until transparent. Set aside.
Dice chicken into 1/2″ cubes.
Preheat oven to 350.
Grease a 11×13″ baking dish.
Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don’t worry if sides do not go all the way up.
Bake for 20 minutes or until crust is light brown.
Allow to cool.
In a large skillet, combine chicken cubes, diced onion, water, potatoes and peas and carrots.
Stir and cook over medium heat until ingredients are warm (5-10 minutes).
Add soup and poultry seasoning and continue heating for another 5 minutes. If sauce looks too thick, slowly add a little more water until desired consistency is reached.
Pour chicken mixture over baked crust and spread evenly.
Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
Bake for 25 minutes or until top is golden brown.


1 pound boneless skinless chicken breasts, cooked and shredded
1 Tbs olive oil
4 Tbs butter
1/4 cup all-purpose flour
1 small onion, chopped
2 garlic cloves, minced
6 cups chicken broth
2 cups milk
1 cup carrots, shredded
2 tsp parsley flakes
Salt and pepper for seasoning
1 package (16 ounces) mini potato gnocchi
1 cup fresh spinach, chopped
In large dutch oven or stock pot, melt butter and olive oil together.
Add your onions, carrots and garlic and cook until onions become translucent.
Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.

Meal Prep - Healthy Chicken and Veggies

2 medium chicken breasts, boneless skinless cut into ½ inch pieces
1 cup broccoli florets, frozen or fresh
1 small red onion, chopped
1 cup grape or plum tomatoes
1 medium zucchini, chopped
2 cloves garlic minced
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper (optional)
½ teaspoon red pepper flakes (optional)
½ teaspoon paprika
2 tablespoons olive oil
2-4 cups cooked rice of choice (optional)
4 meal prep containers
Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.
Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the olive oil.
Bake for 15-20 minutes or until the veggies are charred and chicken is tender.
Place ½ or 1 cup of cooked rice of choice into 4 individual meal prep containers. Divide chicken and veggies evenly on top of the rice. Cover and store in the fridge for up to 5 days or freezer up to 2 months.


2 lb hot breakfast sausage
1 (30-32oz) bag frozen shredded hash browns
2 cups shredded cheddar cheese
8 eggs
2 cups milk
½ tsp pepper
Preheat oven to 350 degrees
In a large skillet, cook
sausage until no longer pink. Drain fat.
Add hash browns to skillet and cook until lightly brown. Place hash browns in bottom of lightly greased 9x13-inch pan. Top with sausage and cheese.
Whisk together eggs, salt, pepper and milk. Pour over hash brown mixture.
Cover and refrigerate at this point if baking later.
Bake for 35-40 minutes.

Cheesy Meatball Skillet

30 mins to make, serves 4

1 jar (24 oz.) marinara sauce
1 cup mozzarella cheese, shredded
1 tablespoon fresh basil, chopped
1 lb. ground beef
1 tablespoon garlic, minced
1 egg, beaten
1 tablespoon Worcestershire sauce
½ cup Italian bread crumbs
½ cup grated Parmesan
Salt and pepper to taste
Combine all the meatball ingredients in a large mixing bowl and mix thoroughly with your hands
Scoop out about 1 golf ball sized meatball mixture, roll it in your hands to make meatballs. I used an ice cream scoop
Over medium high heat, brown the meatballs in batches until evenly browned, about 5-8 minutes
Remove meatballs and drain on paper towels. Drain any excess oil from the skillet
Reduce heat to medium low and pour the marinara sauce in the skillet
Add the meatballs back to the skillet and roll them around to coat them in the marinara sauce. Simmer for 5 minutes or until internal temperature of meatballs are 165 degrees F
Top with mozzarella cheese. Cover and simmer until cheese melts or broil at 450 degrees F for 3-5 minutes for browned cheese
Dish and serve hot sprinkled with chopped fresh basil

Stuffed Pepper Explosion Casserole

2 T olive oil
1 lb ground turkey (or ground beef)
1/2 cup onion, chopped
2 bell peppers, chopped
3 cups cooked rice (any variety)
1 14 oz can diced tomato (any variety)
2 cups shredded cheddar, divided
1 T oregano
1 t garlic salt
1/4 t red pepper flakes (optional)
Salt & pepper to taste

Preheat oven to 375 degrees.
In medium pan saute onion in olive oil, until translucent.
Add ground turkey and cook thoroughly, approximately 10 minutes. Drain any fat that is in pan.
Add bell pepper to pan, turn heat to medium and cover, stirring occasionally.
When pepper has softened, add spices, tomatoes and salt/pepper to taste. Continue cooking a couple additional minutes to blend flavors.
In large bowl combine: turkey & veggie mixture, rice and 1 1/2 cups cheese, mix thoroughly.
Spoon into greased 9 x 13 casserole dish, covering with foil.
Cook 25 minutes. Remove from oven, remove foil carefully and add remaining 1/2 cup of shredded cheese.
Place back into oven to broil 2-3 minutes to gently crisp cheese.
Serves .

Mashed Potato Casserole

3 pounds russet potatoes
7 tablespoons butter
3/4 cup sour cream
1/4 cup milk
1/2 teaspoon garlic powder
3/4 teaspoon salt
1 cup shredded cheddar cheese
1/4 cup panko
1 tablespoon butter
2 tablespoons chopped chives
1/2 cup shredded cheddar cheese

Peel and chop the potatoes. Add to a large pot. Cover with water and heat over high heat, boil the potatoes in the water about 20 minutes or until softened.
Preheat the oven to 350 degrees.
Drain the potatoes and add to a large mixing bowl. Add the butter, sour cream, milk, garlic powder, and salt. Mix with a potato masher or for creamier potatoes use a hand or stand mixer.
Add the shredded cheddar cheese and stir to combine.
Spray a 2 quart baking dish with cooking spray. Spoon the potato mixture into the dish. Smooth the top with the back of a spoon.
In a small saucepan add the tablespoon of butter and the panko bread crumbs. Cook over medium heat until just toasted. Sprinkle on top of the potatoes.
Top with shredded cheese and bake uncovered for about 15 minutes until the cheese is melted.
Top with bacon and chives. Serve warm and enjoy!


1/2 lb ground beef
1/2 lb ground veal
6 cloves garlic minced
1 cup Italian breadcrumbs
1/2 cup milk
1/2 cup shredded Asiago cheese
1/2 cup shredded Parmesan cheese
Handful of fresh parsley chopped
2 eggs
salt and pepper to taste
1-2 jars of marinara sauce of your choice
1 - 1 1/2 cups shredded Italian blend cheese or shredded mozzarella
Drizzle of olive oil
1/2 tsp Italian seasoning
Fresh basil minced (for garnish)
Fresh parsley minced (for garnish)
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Preheat oven to 400 degrees F. Line an oven safe skillet with foil and set aside.
In a small mixing bowl, mix breadcrumbs and milk. Set aside.
Mix ground meats, garlic, breadcrumb mixture, Asiago and Parmesan cheese, parsley, eggs, salt and pepper, by hand until just combined, being careful not to over-mix.
Use a small cookie scoop and form ping pong ball sized meatballs.
Spray prepared foil-lined skillet with cooking spray and place formed meatballs on the foil.
Bake for 20 minutes.
Lower oven temperature to 375 degrees F.
Place meatballs on a plate and remove foil from skillet.
Pour about 1/2 cup marinara sauce in the bottom of the skillet and spread to cover.
Place meatballs in skillet in a single layer.
Pour remaining marinara sauce over the top of the meatballs, then sprinkle shredded Italian cheeses over the top, so all the meatballs are covered in cheese.
Drizzle a little bit of olive oil over the top of the cheese, then sprinkle with Italian seasoning.

5-Minute Pepperoni Pizza Quesadilla

1 Light Italian Herb Flat out flatbread
2 tablespoons of your favorite pizza sauce
1/3 cup shredded, reduced-fat Italian cheese blend
1/8 teaspoon dried basil
5 slices turkey pepperoni
additional pizza sauce, if desired, for dipping

Lay flatbread on work surface and spread pizza sauce evenly over entire flatbread.
On one half of flatbread, sprinkle about 2 tablespoons cheese and basil. Lay pepperoni slices evenly on top, and then sprinkle the remaining cheese evenly on top of the pepperoni.
Fold quesadilla in half, bringing the sauce-only half of the flatbread on top of the side with toppings.
Preheat a medium nonstick skillet over medium heat. Cook quesadilla, covered, for about 3 minutes on the first side, just until toasty golden-brown.
Flip quesadilla over and continue cooking on the second side, covered, for about an additional minute, until cheese is melty and the second side of the flatbread is a light, toasty golden-brown.
Remove from heat, cut into wedges, and serve with additional pizza sauce for dipping, if desired.

Mashed Potato Cheese Bites

–2 cups cold mashed potatoes
–¼ cup minced chives or green onions
–16 cubes quick-melt cheese
–2 beaten eggs
–⅓ cup all-purpose flour
–1 cup panko bread crumbs
–Vegetable oil, for frying

Stir the chives and potatoes together. Add salt and pepper, to taste, if your mashed potatoes aren’t already seasoned.
Scoop out a golf-ball-sized portion of mashed potatoes, and press one cube of cheese into the middle. Close the mashed potatoes around the cheese and roll into a ball. Repeat with the remaining potatoes and cheese.
Roll one of the mashed potato balls in the flour, then the eggs, and finally in the breadcrumbs until it is completely coated. Repeat with all of the potato balls.
Place the coated potato balls in the freezer for an hour until firm.
Pour enough vegetable oil into a medium saucepan to reach a depth of two inches. Heat over medium heat until it reaches 350 degrees Fahrenheit (175 degrees Celsius).
Remove the potato balls from the freezer and carefully lower several at a time into the hot oil. Fry the potato balls until golden brown, for about four minutes.
Serve with gravy for dipping, if desired.



6 bone-in, skin-on chicken thighs
1 tablespoon Italian seasoning
 salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cups baby spinach, roughly chopped
16 ounces baby Dutch potatoes, halved
2 tablespoons chopped fresh parsley leaves
1/4 cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, or more, as needed
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup half and half
1/2 cup freshly grated Parmesan
salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Season chicken with Italian seasoning, salt and pepper, to taste.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately, garnished with parsley, if desired.



8 ounces penne pasta (2 cups, uncooked)
1 - 8 ounce package cream cheese, softened
3/4 cup ranch dressing
1/3 cup hot sauce
2 cups shredded, cooked chicken
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
green onions, for garnish

Preheat the oven to 375 degrees. Spray a 8-inch casserole dish with nonstick spray.
Cook the pasta noodles, according to the package directions.
Stir together the cream cheese, ranch, and hot sauce until creamy.
Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles and stir to combine. Spoon into the prepared dish.
Combine the remaining two cheeses and sprinkle over the top. Bake for 20 minutes, or until cheese on top is melted. Remove and serve immediately with green onions, hot sauce, and ranch drizzles.


2 cucumbers, peeled and chopped into ¼ moons
4-6 Roma tomatoes, chopped
½ of a red onion, sliced
¼ cup olive oil
1½ Tablespoons lemon juice
2 teaspoons dried oregano
½ cup crumbled feta cheese
Salt and Pepper (to taste)
Black olives, pitted and sliced (to taste)

In a large bowl, combine cucumbers, tomatoes, and onions.
In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat. Enjoy!


Chicken and Marinade
5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)(Note 1)
1 - 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)
1 tbsp dried oregano
4 garlic cloves, minced
1/2 tsp salt
1 1/2 tbsp olive oil, separated
1 small onion, finely diced
1 cup / 180g long grain rice (Note 6 for other rice)
1 1/2 cups / 375 ml chicken broth / stock
3/4 cup / 185ml water
1 tbsp dried oregano
3/4 tsp salt
Black pepper
Finely chopped parsley or oregano (optional)
Fresh lemon zest (highly recommended)

Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
To Cook
Preheat oven to 180C/350F.
Remove chicken from marinade, but reserve the Marinade.
Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet (Note 3). Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.