Hello friends! Mandy here from Mandy’s Recipe Box. I was browsing Pinterest, trying to find something to make for this post when I came across this casserole. It is called Creamy Parmesan Chicken Casserole, but she also calls it Amish Chicken in the post. So I went with Amish Chicken Casserole here and it’s really good! It’s comforting and hearty and makes you want to snuggle the rest of the evening with a good book. Try it out for yourself and see what you think!

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Amish Chicken Casserole

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Mandy Bird

Ingredients

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 tsp. dried thyme or 1 Tbsp. fresh thyme finely chopped
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• 1 cup milk
• 1/2 cup shredded Parmesan Cheese
• 8 oz rotini pasta noodles cooked al dente
• 2 cups diced cooked chicken or you can use a rotisserie chicken

Instructions

• Preheat oven to 350 degrees F.
• Spray a 2 quart casserole dish with non-stick cooking spray.
• Melt the butter in large saucepan. Add flour and whisk together for 1 minute.
• Add broth, whisking and allow to come to a boil. Add thyme, salt and pepper as you whisk.
• Bring mixture to a boil and continue to whisk occasionally. Lower the heat and add milk and cheese.
• Cook for 3-5 minutes until sauce is thickened and milk is warmed through.
• Pour sauce over cooked pasta and add diced chicken to the mixture. Stir and pour into the casserole pan.
• Cover and bake for 20-25 minutes.

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But I love them.

I love their crispy outsides and their soft potato center.

So what could be better than tater tots?

Tater tots with cheese.

And bacon.

Everything is better with bacon.

So I made this Tater Tot Casserole Recipe for dinner that I pinned from Hillbilly’s Southern Recipes and they really did the trick. It made me sooo  happy to eat them! And no matter how your day went today, having some of these will make you happy too!

And if you eat the whole pan yourself, I promise not to judge.

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Cheesy Bacon Ranch Tater Tots

Author Made From Pinterest

Ingredients

• 1 bag frozen tater tots
• 1 cup sour cream
• 1/2 cup ranch dressing
• 1/4 cup milk
• 1 cup Shredded cheddar cheese or more if desired. I desired a little more!
• 1 cup shredded mozzarella cheese
• 1/2 cup real bacon bits
• 1/4 cup green onions
• Salt and pepper to taste

Instructions

• Cook the tater tots on a cookie sheet per the package instructions.
• Mix the sour cream, ranch dressing and milk until well blended.
• Drizzle the sour cream ranch mixture over cooked tater tots.
• Sprinkle the cheese, bacon bits and green onions all over the top of the tater tots.
• Place the cookie sheet back into the oven until the cheese melts and serve immediately.

This Pin Rocks!

This awesome post has been shared with Home Stories A to Z and Living Well Spending Less

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 Do you have some standout memories of Thanksgiving? Aren’t some years more memorable than others? For us, one of the most memorable was the year of the crazy turkey legs. My brother-in-law is a bonafide redneck hunter. He provided two wild turkeys for our holiday meal. Luckily he had them all prepared and ready to cook or I would NEVER have agreed to it. Here they are! Notice anything strange? They are not in a traditional roasting pan? Not even a 9X13? Take a look at the legs. Notice how lean and long they are? They were so long, no lid would fit over them. I ended up cooking them in foil pans, covering them with foil. But that was not what creates the standout memory! It was that I had to make holes in the foil for the legs, they stuck out so far! Maybe you are thinking these are standard size aluminum pans? Nope, they are the big roasters. Still the legs wouldn’t fit. It was the only way we could think of to cook them. It tasted different than a Butterball, but it was a terrific meal full of family and fun. Everything it should be. I will never forget that year and it is one of those memories that gets brought up at family “Remember the time?” type gatherings.

Whether you are making wild or traditional store-bought turkey this year, you will most likely have leftover turkey. There are a lot of casseroles out there for leftover turkey. This Turkey and Wild Rice Casserole is my favorite. I have made it so many times, I have tweaked to our family’s version of perfection. It is elegant enough to serve guests. It has a perfect blend of holiday flavor . It can be frozen and baked up later. I have served this at holiday church functions and had to make handouts so everyone could have the recipe, it was so popular. But don’t wait for leftover turkey. Chicken works just as well.

May your legs be long and lean this year, rather than your turkey legs. And may your memories of this year’s celebration be filled with joy.

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Turkey and Wild Rice Casserole

Author adapted by Southern Living Do Ahead Cookbook

Ingredients

• 1 6 ounce package long grain and wild rice mix
• 1/2 pound sausage I used Jimmy Dean
• 1 cup diced fresh mushrooms
• 1/2 cup diced celery
• 2 Tablespoons reserved sausage drippings
• 2 Tablespoon cornstarch
• 2 cups milk
• 2 Tablespoon Worcestershire sauce
• 3 cups chopped cooked turkey chicken may also be used
• 1 cup dried cranberries

Instructions

• Follow package directions to prepare rice mix.
• In large skillet combine sausage, mushrooms, and celery. Cook over medium heat until browned. Reserve 2 tablespoons sausage drippings, drain the rest of the sausage.
• Add cornstarch to drippings in skillet. Stir till there are no lumps. Heat one minute on high stirring constantly. Gradually add milk and Worcestershire sauce. Cook over medium heat stirring constantly until thickened.
• Combine rice, sausage mixture, turkey, cranberries and sauce. Spoon mixture into a lightly greased oval baking dish.
• Bake, uncovered, at 375 degrees for 40 - 45 minutes.

Notes

May be covered and refrigerated for 2 days or frozen for two weeks. If frozen, thaw before baking.

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Normally I make my Sweet Potato Souffle in a good ‘ole 9X13 pan, but the ramekins make a fun presentation, and I couldn’t resist. One of my favorite things about this recipe is that I can make it a few days ahead and keep it in the fridge. I just add a little to the baking time to adjust because it is going in the oven cold. It makes meal prep so much easier.

We love our creamy mashed Saweet! Potatoes with a heap of brown sugar pecan topping. In fact, we bury it in the stuff. Mmmmm! It bakes up into a cruncy sweet layer that is heaven. It is the perfect combo. Does it sound like more of a dessert to you than a Thanksgiving side? Me too, but we still use it as side because it is a nice contrast to all the savory things on our plate.

Enjoy!

This recipe rocks holiday meals!

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Sweet Potato Souffle

Author Sherri@MadeFromPinteret.net

Ingredients

• 4 large sweet potatoes
• 1/2 cup sugar
• 1 egg
• 1/4 cup butter
• 1 tsp vanilla
• 1/4 cup milk
• 1 1/2 cup pecans - roughly chopped
• 1 1/2 cup brown sugar
• 1 1/2 cup butter
• 1 1/2 cup flour

Instructions

• Preheat oven to 350 degrees fahrenheit.
• Peel potatoes, and cut up for even boiling. boil until tender, drain and mash well.
• Add sugar, egg, butter, vanilla and milk; mix well.
• Spread into a 2 quart casserole dish or 8 ramekins.
• Melt butter. Add brown sugar, flour and nuts. Crumble evenly over sweet potatoes and bake uncovered for 30-45 minutes.

Notes

This can be made several days in advance. Store covered in the fridge. If cold from the fridge plan on baking 1 hour.

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There are times when I see a meal that looks great and then I obviously read the recipe.  But if it has too many ingredients that I don’t have,  I bag it.

Oh there are many times when I want to put a lot of effort into what I’m preparing and I like learning new things and trying new recipes, but I would have to say that most of the time, I need easy.

Like when everyone comes home from school, does their homework and needs to eat quickly before heading back out to practices, games, performances, church meetings, etc.,  I need easy.

Or when I myself have a night-time commitment and need to quickly put something in the oven for my family to eat before I have to leave, I need easy.

Well today is all about easy.   Easy comfort food.  Did I mention that it has cheese in it?  Ooey Gooey Easy Cheesy Comfort Food!  Ahh….my favorite kind!

I pinned this recipe from Spend  With Pennies and it will now be on my list of go-to recipes for quick and easy dishes!  You might even have everything in your kitchen to make this right now!

So here we go with the recipe:

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CopyCat Cracker Barrel Cheese and Hash Brown Casserole

Course Casserole

Cuisine American

Author Adapted by MadeFromPinterest.net

Ingredients

• 32 oz Frozen Hash Browns
• 1/2 cup melted butter
• 1 can Cream of Chicken soup
• 1 pint of sour cream
• 1/2 cup chopped onion
• 2 cups of a mild cheese
• 1/4 tsp pepper

Instructions

• Preheat your oven to 350 degrees. While your oven is heating up, mix together the butter, cream of chicken soup, sour cream, onion, cheese and pepper until well blended. Add your hash browns and mix well. I microwaved my hash browns for about 2 minutes before adding to the wet mixture.
• Spoon into a 9x13 pan that has been sprayed with Pam or other cooking spray. Bake uncovered at 350 for 45 minutes.

What did I tell ya?  Easy – right?  We made this tonight with some baked “fried” chicken and it was the perfect side dish….but heck, I would eat this all on it’s own!

So do yourself a favor and go easy on yourself tonight and make this Cracker Barrel Cheese and Hash Brown Casserole.  It’s the easy thing to do.

Easily, This Pin Rocks!

If you are looking for some other great potato recipes, check these out!

Lipton Onion Potatoes

Potatoes with Parmesan

Crash Hot Sweet Potatoes

Here is our Monday Party List!

Sew Can Do – Keeping it Simple – DIY Showoff

This Gal Cooks – Make Ahead Meals for Busy Moms – A Pinch of Joy – I Should be Mopping the Floor

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Those chunky cheekies also made another appearance this week when checking-in on her before I went to bed.  She was sound asleep and naked once more, but accompanied with an extremely large collection of toys perfectly lined up in a very OCD manner.

I’ve decided both of these instances are cute and adorable.  I even took pictures to use as blackmail for when she is older.  However, if there is a third naked occurrence anytime soon, I might have to begin seeking help.

Maybe if I only ate salads, exercised all day long and never ate anything indulgent like this casserole, I could have the same confidence that my naked 3 year old has But nah…it’s not worth it. The reason I exercise every day is mainly so I can eat more food every day.

Chicken Cordon Bleu Casserole

recipe adapted from tastykitchen.com

Base:

1 large rotisserie chicken, meat removed and pulled (about 5-6 C)

1/2 pound sliced deli-style black forest ham, chopped

1/2 pound sliced swiss cheese

Sauce:

4 Tb butter

4 Tb flour

3 C milk

2 Tb lemon juice

1 Tb dijion mustard

1 1/2 tsp salt

1/2 tsp smoked paprika

1/2 tsp pepper

Topping:

4 Tb melted butter

1 1/4 C seasoned bread crumbs

1/4 C parmesan cheese

1.  Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray. Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.

2.  In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking to keep clumps from forming.

3.  Turn the heat to high and cook until the sauce thickens and boils completely, whisking often.  Remove from the heat and add the remaining sauce ingredients. Pour the finished sauce over the base layer already in the dish.

4.  In a small bowl, mix together the topping ingredients until the butter is evenly distributed over the crumbs.  Sprinkle over the top of the dish and bake for 45 minutes.  Allow to cool for 10 minutes before serving so the sauce will thicken just a bit.

                                        

It’s a Friday party with these sites today!

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