Chicken Bruschetta Bake

There are three things I look for normally in a  recipe. 

1. Easy

2. Quick

3. Tasty

This recipe checks off all of these items on my list.  Mix all the ingredients up and dump it in a pan.  Not much prep and you don't even have to cook the chicken first.  I have never tried a real bruschetta, but this must taste pretty close.  Brushettas are basically bread, tomatoes and other seasonings.   Enjoy!

CHICKEN BRUSCHETTA BAKE

1 can (14-1/2 oz.) diced tomatoes, undrained 
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken 
1/2 cup water 
2 cloves garlic, minced 
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces 
1 tsp. dried basil leaves 
1 cup Shredded Mozzarella Cheese 

Heat oven to 400º F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer chicken, basil and cheese in 3-qt. casserole or 13x9- inch baking dish. Top with stuffing. Bake 30 min. or until chicken is done. 

Makes Six - 1 cup servings, 300 calories per cup
Recipe Adapted from Kraft Foods

Chicken Enchilada Casserole

I love Mexican food!  But the extent of my Mexican Cuisine making skills are just regular beef tacos.  I have an old chicken enchilada recipe that I have made quit a bit and it is alright.  I use flour tortillas when making that recipe, because I am not a big fan of yellow corn tortillas (texture issue!).  But when I use flour tortillas they get so soggy!  So when I found this recipe it was answer to my tortilla problem!  First of all it is super easy to make, you just dump it all in a pan.  No rolling, cracking tortillas with filling oozing out.  The chips on the bottom actually stay pretty crisp and even the next day for leftovers were not to bad.  

 Chicken Enchilada Casserole

Ingredients:
4 chicken breasts, cooked and diced
1 (10.75 oz) can cream of chicken soup
2 (4 oz) cans diced green chilis
1 (16 oz) container sour cream
1/2 onion, finely diced
1/2 cup milk
1/2 teaspoon garlic salt
salt and pepper to taste
1 (10 oz) package tortilla chips
1 cup Monterrey Jack cheese, grated
1 cup cheddar cheese, grated

Directions:
Preheat oven to 350 degrees. Mix all ingredients except for the chips and cheeses together. Spray a 9x13" baking pan with non-stick cooking spray. Place chips in the bottom of the baking pan and pour chicken mixture over chips. Top with grated cheese and bake for 30 minutes or until hot and bubbly. Serve with your favorite toppings (lettuce, tomato, salsa, avocado, hot sauce, etc).

Serves 6-8.

Recipe adapted from Six Sisters Stuff

April's Flexi Clip of the Month

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Tacozagna

One day I was watching the Foodnetwork/Naptime. I usually start watching Paula Deen and then end up snoozing during Giada and wake up sometime around 30 Minute Meals with Rachael Ray. On this day I did just that and woke up at the very end of what Rachael was making and it looked and sounded fabulous. I jumped online and found the recipe immediately and was surprised at what was in this Tacozagna. The shows theme that day was about feeding kids and how to inject healthy stuff in their diet and them not even knowing it. My kids are actually pretty good eaters and love vegetables so I chuckled that this was more for me then them. I am all about hiding zucchini and almost all squash unless in the form of pie or bread. This recipe was a huge hit at my house. Enjoy!

TACOZAGNA

Ingredients

3 tablespoons vegetable oil, divided
2 1/2 pounds ground turkey or ground sirloin
1 zucchini
2 carrots, peeled
1 onion, peeled
3 cloves garlic, peeled
3 tablespoons chili powder, 3 palm fulls
2 teaspoons ground cumin, 2/3 palm full
1 tablespoon coriander, a palm full
Salt and freshly ground black pepper
1 cup beef stock
6 (8-inch) flour tortillas
3 cups shredded Chihuahua cheese or Monterey Jack
4 scallions, chopped
2 hearts romaine lettuce, chopped
3 plum tomatoes, seeded and chopped

Directions

Preheat oven to 400 degrees F.

Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil. Add the meat and brown, 5 minutes. While meat browns, grate the zucchini and carrots with a box grater. Add the vegetables to the meat and grate in the onion and garlic. Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables. Stir in beef stock. Grease a 9 by 13-inch baking pan with vegetable oil. Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese. Repeat the layers twice and bake 10 to 12 minutes to brown cheese. Top with scallions, lettuce and tomatoes, cut into squares and serve.

Recipe of the Week-Tater-Topped Casserole

Yeah, yeah, I know you probably have a recipe like this, but if you don't here you go. I used to make a different tater tot casserole awhile ago until I found this one in my Kraft Food & Family magazine. I really like this casserole, it is again very simple and tastes great. As you can see below, Aria thinks it is mighty tasty!

Tater-Topped Casserole

1 lb. ground beef

1 small onion, finely chopped

1 can condensed cream of mushroom soup

1/4 cup milk

1 cup frozen mixed vegetables

1 cup shredded cheddar cheese

1 lb frozen tater tots

Heat oven to 375 degrees. Brown meat with onions in skillet, stirring occasionally;drain. Spoon into 8 inch square baking dish.

Mix soup and milk;pour over meat mixture. Top with layers of mixed vegetables, cheese and potatoes.

Bake 45 min. or until potatoes are golden brown and casserole is heated through.

Recipe of the Week-Ravioli Casserole

I don't remember where I got this recipe, but I have had it for awhile. I love lasagna but sometimes I don't have enough time to make it. So this recipe is perfect because it is similar to lasagna but tens times easier. Enjoy!

Ravioli Casserole

1 jar Spaghetti Sauce

1 package (25 oz) Frozen Cheese or Beef Ravioli, cooked and drained

2 cups small curd cottage cheese (16 oz)

4 cups shredded mozzarella

1/4 cup Parmesan cheese

Spread 1/2 cup of spaghetti sauce in an ungreased 9x13 baking pan. Layer with half of ravioli, 1 1/4 cups of sauce, 1 cup cottage cheese, 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-40 min until cheese is melted and all bubbly.

Let Stand 5 min.