As a busy mother and grandmother, I am always looking for ways to prepare delicious meals for my family…for those busy nights when I don’t have hours to spend in the kitchen. To solve that problem, I like to make casserole dishes and freeze them for future meals.

When I make these 3 recipes, I make all of them in one day. You can freeze them in your baking dishes, however I like to go to the dollar store and purchase disposable foil baking pans. I can usually get them 3 for $1.00. I let them completely cool and then properly wrap them for freezing. They will keep in your freezer for up to 6 months.

Cheesy Chicken Casserole

1 lb. Velveeta cheese, cubed
1 cup milk
1/2 cup salad dressing
2 cups cooked chicken, cubed
2 cups peas, cooked and drained
8 oz. noodles, cooked and drained
1 tablespoon chives, chopped

Heat Velveeta cheese, milk and salad dressing over low heat. Stir until cheese sauce is smooth and creamy. Stir in the remaining ingredients. Mix well. Pour into casserole dish and bake at 350 degrees for 35 to 40 minutes.

Chicken and Rice Casserole

2 cans cream of chicken soup
1 small box of instant white rice
6 boneless, skinless chicken breasts
1 package onion soup mix
1/4 dry bread crumbs

Put one can of soup in bottom of casserole dish, cover with rice. Place chicken breasts on top of rice, sprinkle with onion soup mix, top with second can of soup. Cover and bake at 350 degrees for 1 hour and 30 minutes. Remove from oven and sprinkle bread crumbs on top. Place back into the oven for an additional 15 minutes.

Chicken Oriental Casserole

2 3/4 cups cooked chicken, cubed
1 small can of mushrooms or 1 cup of fresh mushrooms
3 tablespoons soy sauce
1/2 cup cashews
1 can cream of mushroom soup
1/2 cup celery, diced
1 teaspoon onion, finely diced
1 3/4 cups chow mein noodles

Place 1 cup of chow mein noodles in the bottom of your baking dish. In a large bowl combine all other ingredients except for the remaining 3/4 cup of chow mein noodles. Mix until combined. Sprinkle remaining chow mein noodles on top. Bake in a 350 degree oven for 35-45 minutes or until done.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and preparing make-ahead freezer meals. You can contact Shelly at:
http://www.workathomebusinessoptions.com or visit her recipe blog at: http://wahmshelly.blogspot.com

This is one of the most delicious recipes, but yet so simple. This can be made with any of the chunky cream based soups. I have also substituted the onion with chopped pecans, diced green chilis or bell peppers. There’s many combinations that work to your taste. This combination is my favourite.  Another great idea is to divide up into single serving dishes and freeze. This makes a great quick meal after a long work day.

You can find this recipe and many more at Cristie’s Cookin. Be sure and check out her unique and sure to please spices, Ring It, Bling It and Zing It. Don’t forget to submit your favourite recipe for a chance to win a “Gotcha Covered” apron. Last but not least check out her kitchen picks.Serves 6

Ingredients:

2-cans (18.8 ounces each) Smoked chicken & corn chowder soup
5-cups Chicken flavored dry stuffing mix
2-cups Cheddar cheese, shredded
1-small Onion, finely chopped

Instructions:
Combine smoked chicken & corn chowder soup, chicken flavored dry stuffing mix, shredded cheddar cheese and finely chopped onion in a large mixing bowl; pour into a 9×13-inch pan and bake at 350° for 15 to 20 minutes or until golden brown. Let stand for five minutes before serving.

About Cristie:
Cooking lessons for Cristie began at 8 years old with the best teacher in the world — her Mum! Later, she cooked for the restaurant the family owned, and her love of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie’s books at http://www.cristiescookin.com and http://www.tjstokes.com

A creamy casserole with chicken, green beans and a crunchy stuffing on top.

1 (10-3/4 oz.) can cream of chicken soup
1/4 cup milk
1 cup seasoned bread crumbs
1/4 cup butter or margarine, melted
4 boneless skinless chicken breasts, cut into 1-inch wide strips
2 cups frozen cut green beans, thawedDirections

Heat oven to 350 degrees. Prepare an 11×17-inch baking dish with cooking spray.
In a small bowl, combine the soup and milk until well blended.
In another small bowl, mix together the stuffing crumbs and the melted butter.
Layer the chicken, green beans, soup mixture and stuffing mixture in the baking dish. Bake uncovered for 45 minutes or until the chicken is no longer pink.

Green Bean Casserole Recipe: Alfredo Green Bean Casserole

This delicious casserole is made with green beans, Alfredo sauce and French fried onions.

2 (1 pound) pkgs. frozen cut green beans
1 (8 oz.) can sliced water chestnuts, drained
1/2 cup roasted red bell peppers, cut into small strips
1/4 teaspoon salt
1 (10 oz.) container refrigerated Alfredo pasta sauce
1 (2.8 oz.) can French fried onions

Directions

Spray the inside of a 3 to 4-quart slow cooker with cooking spray.
In a large bowl, combine the green beans, water chestnuts, bell peppers, salt and Alfredo sauce; mix well. Stir in half of the fried onions. Spoon mixture into slow cooker.
Cover and cook on low heat for 3 to 4 hours; stirring after 1 to 1-1/2 hours.
Right before serving, cook the remaining fried onions over medium high heat, in a skillet, for 2 to 3 minutes; stirring frequently. Stir the bean mixture and sprinkle the fried onions on top.

When you need to make a quick meal, there’s nothing like a hot, bubbly homemade casserole to make mouths water and have ‘em lining up for seconds. Go here for instant free recipes => http://www.best-casserole-recipes.com

Many of us grew up eating mom’s casserole. Generally, it was made from a bunch of leftovers from previous meals had throughout the week. In this day and time many of us refer to a casserole as “comfort food” because it reminds us of those days as well as gives us a warm, satisfying feeling when we sit down to a casserole dinner. The only difference now is that we make casseroles from a variety of recipes and they don’t always mean eating leftovers.

Making a casserole is not hard, however for those that don’t tend to have the knack for creation and cooking here are some tips as well as a couple of recipes to help you along the way.

When making a casserole keep in mind that you can use most any vegetable, whether they are fresh, canned, or frozen. Other ingredients commonly found in casseroles are rice, pasta or potatoes, as well as cheese. Often times, to get the creaminess that is found in most casseroles, many people will use a creamed soup like cream of mushroom. Most any meat can be used, some of the more popular meat items are ground beef, chicken, and tuna.

When cooking a casserole you should set your oven temperature to between 350 and 425 Fahrenheit so that you casserole cooks slowly. Most casseroles take about 45 minutes, however depending on the recipe that you use and the ingredients it can take up to 2 hours for a casserole to cook through.

When preparing a casserole, it is best that at the beginning of the baking that the dish be covered. This will help to avoid over crisping the top. Once the casserole is cooked through, you can remove the cover and allow it to finish cooking for the last 15 to 20 minutes to get a little bit of color and crispness.

Additionally, once you remove the cover you can add breadcrumbs or French’s Onions and cheese, or even some melted butter and herbs to the top of your casserole for a finishing tasty touch.

Chicken and Rice Recipe
Serves 6

2 cups milk
1 can chicken soup
3/4 cup rice
3 tablespoons butter or margarine
3 cups boneless chicken breast meat cooked and chopped
Half a cup grated cheese
1 can tomatoes
½ cup chopped red onions
2 eggs beaten
Season to taste

Heat the oven to 350°c. Grease a 2-quart pan or casserole dish.
Boil the milk and chicken soup together. Then add the rice, herbs and butter to this combination. Cook rice until done (about 20 minutes)
In a casserole dish, combine the rice, chicken, cheese, tomatoes, onions, and seasoning.
Bake for 45 minutes until the edges turn golden and bubbly.

Baked Egg Recipe (This is one that is best if let set overnight before cooking)
Serves 4

6 slices bread (cubed)
½ lb ham (pre cooked)
5 eggs beaten
2 cups milk
½ lb Velveeta cheese (cubed)
½ tsp dry mustard
½ tsp salt
1 stick melted margarine

Place cubed ham and bread into the bottom of a greased 9×13 pan. Place cheese cubes evenly on top of this and then mix eggs, milk, mustard, margarine, and salt together and pour over ham, bread, and cheese. Refrigerate and let set for 1 hour (preferably overnight). Bake uncovered at 325 Fahrenheit for 45 minutes to 1 hour.

Casseroles are an easy way to have a family meal and they make excellent leftover dishes that are easy to reheat and serve.

John has been writing articles online for nearly 6 years, not only does this author specialize in cooking, you can also check out his latest website on Bisquick Recipes. On his site you will find over 200 delicious recipes using the very popular baking mix, Bisquick.

Here’s a way to do a little something different with macaroni, cheese, crackers, chicken soup and mushroom soup.

2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup cubed process American cheese
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 ( 8 oz.) can sliced water chestnuts, drained
1 ( 10.75 oz.) can condensed cream of mushroom soup, undiluted
1 ( 10.75 oz.) can condensed cream of chicken soup, undiluted
1 1/3 cups milk
1 ( 14.5 oz.) can chicken broth
1/4 cup butter or margarine, melted
2/3 cup crushed saltine crackers
3/4 cup cashew halves

Directions

1. Inside the baking dish in same exact order, layer the macaroni, chicken, cheese, onion, celery, green pepper and water chestnuts.
2. In a bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight.
3. Preheat oven to 350 degrees. Grease a 13×9x2-inch baking dish.
4. In a small bowl, toss butter and cracker crumbs; sprinkle over casserole. Top with cashews.
5. Bake, uncovered, for 35 – 40 minutes or until macaroni is tender.

Sesame Chicken Recipe: Sesame Chicken with Honey Sauce

Give chicken breast a whole new flavor with sweet honey and sesame seeds.
1/2 cup fine dry bread crumbs
1/4 cup sesame seeds
1/2 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon dried minced onion
3 boneless, skinless chicken breast halves, cooked and cubed

SAUCE
1/2 cup mayonnaise
1/4 cup honey

Directions

1. Preheat oven to 425 degrees. Grease a baking sheet.
2. In a plastic bag, mix bread crumbs and sesame seeds; set aside.
3. In a small bowl, combine mayonnaise, mustard and onion. Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture.
4. Place chicken on greased baking sheet. Bake for 10 – 12 minutes or until lightly browned. Combine sauce ingredients; serve with the hot chicken.

Kung Pao Chicken Recipe: Best Kung Pao Chicken

Save money on ordering out by making your own Chinese style chicken at home. This spicy recipe features chicken breast, wine, spices, and nuts.
1 pound skinless, boneless chicken breast halves, cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 ( 8 oz.) can water chestnuts
4 ounces chopped peanuts

Directions

Make Marinade

1. Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.
2. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

Make Sauce

1. In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts.
2. In a medium skillet, heat sauce slowly until aromatic.
3. Remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Delicious Recipes for your busy lifestyle. Make awesome meals!
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