Lazy Sunday Chicken Casserole

Lazy Sunday Chicken Casserole

Just a Pinch Recipe Club, Chef Andy Anderson, United States.
This recipe comes from a good friend, and Chef. I made this on 26 Oct 2022, and it is absolutely delicious! Easy to put together. Link to the Shortcut is listed in the Notes section.
Prep Time 20 minutes
Cook Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Baking Pan (7x11 inch)
  • Oven

Ingredients
  

  • 4 chicken breasts, boneless, skinless, cooked, shredded, (650 g / 1½ lb), Shortcut
  • cups cooked white rice
  • 5 slices bacon, diced
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth, Shortcut
  • 1 can artichoke hearts, I use Fiamma brand, imported from Italy, (14 oz / 400 g)
  • ½ cup Cheddar cheese, shredded
  • salt and black pepper, as desired, to taste

For the Topping

  • 2 tablespoons extra virgin olive oil
  • ¼ cup Parmesan cheese, grated
  • ½ cup panko breadcrumbs

Instructions
 

  • Cook the chicken your preferred way, boil, bake, or use leftover chicken if you have a lot. I prefer to use my pressure cooker and I can make broth at the same time. My preferred way to shred chick is to cut into large cubes the use my hands to pull the cubes apart, result is shredded chicken without the long pieces of chicken. Set the chicken aside.
  • Heat a large pan on medium to medium low heat, add the diced bacon and cook until crispy, stirring often. Remove the bacon with a slotted spoon to a plate lined with paper towels. My preferred pan is wok pan.
  • Drain from the pan all but 3 tablespoons of bacon fat, then add the onion. Sauté until softened and just starting to brown. Then add the garlic and sauté until frgrant.
  • Add the flour and stir for 2 minutes.
  • Add the broth and stir in. Now preheat your oven to 190° C (375° F) and get out a 7x11 inch backing dish.
  • Simmer for 6-8 minutes until mixture thickens and bubbles. Taste and season with salt and pepper as desired.
  • Now add the shredded chicken, drained bacon, artichokes, and rice.
  • Mix together and let simmer for a few minutes.
  • Pour mixture into the baking dish and spread out evenly.
  • Top with the Cheddar cheese.
  • In a small bowl, mix together the Topping ingredients, sprinkle on the top.
  • Bake for 35 minutes or until the top is golden brown and the casserole is bubbly.
  • Serve with your sides of choice, enjoy.

Notes

Fair cost per serving as the artichoke is imported.
Broccoli, Chicken & Rice Casserole

Broccoli, Chicken & Rice Casserole

Just a Pinch Recipe Club, Darin Layton, United States.
I love a good casserole and this one not only sounds really good, it is delicious! I made this on 11 Jul 2022 and it was well liked by the family. I used my pressure cooker to cook the chicken, and that also provided me with 2 quarts of broth for other recipes. I also made the homemade Stove Stop stuffing using my shortcut. Links to the Shortcuts are listed in the Notes section.
Prep Time 1 hour
Cook Time 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Baking Pan (9x13 inch)
  • Oven

Ingredients
  

  • 1 head broccoli, cut into bite size pieces, steam or boil until tender, drain well
  • 4 chicken breasts, boneless, skinless, cooked and cubed, Shortcut
  • 2 cups cooked rice
  • 2 cans condensed cream of chicken soup, (10½ oz / 298 g each), Shortcut
  • ½ cup mayo
  • cup milk
  • 2 teaspoons lemon juice
  • 1 cup butter, melted
  • 1 box stuffing mix, just the contents of the box, not the additional ingredients it calls for, (6 oz / 170 g), Shortcut

Instructions
 

  • In a saucepan, add the soup, mayo, milk, and lemon juice.
  • Whisk together and place on low heat and heat until warmed through, set aside.
  • Preheat your oven to 180° C (350° F). Get out a 9x13 inch baking dish and lightly grease with butter or non stick spray.
  • In the baking dish, add the cooked and drained broccoli and spread out in an even layer. Then add the rice over the broccoli in an even layer.
  • Then add the cooked cubed chicken over the rice.
  • Add the soup mixture over the chicken, spreading it evenly over the top.
  • In a mixing bowl, add the contents of the stuffing mix and the melted butter and mix together. Spread the buttered stuffing over the top of the casserole.
  • Place in the oven and bake for 25 minutes.
  • Serve and enjoy.
Chicken Nugget Casserole I

Chicken Nugget Casserole I

Inspired by Eating on a Dime, and the original recipe is here.
As a way to use chicken nuggets in a creative way, I thought why not a casserole. I made this on 8 Jul 2022, and it is delicious! This was loved by the whole family! I state using pasta sauce for this, but I am also going to experiment with adding diced tomatoes when I prepare this again. Links to the Shortcuts are listed in the Notes section.
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Baking Pan (9x13 inch)
  • Oven

Ingredients
  

  • 750 grams frozen chicken nuggets, (1½ lb)
  • 500 grams bowtie pasta, (1 lb)
  • 2 cups pasta sauce, Shortcut
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning, Shortcut
  • ½ teaspoon black pepper
  • 3 cups Mozzarella cheese, shredded, divided
  • 1 cup Parmesan cheese, grated, divided

Instructions
 

  • Heat a large pot of salted water to boiling. Add pasta and cook until almost tender, as it will get cooked more while baking. Drain well. Return drained pasta to the pot.
  • While the pasta is cooking, preheat your oven to 180° (350° F). Get out a 9x13 baking pan and grease with butter.
  • To a mixing bowl, add the tomato sauce, garlic, Italian seasoning, and black pepper. Whisk together. Add the sauce to the drained pasta and mix with a large spoon.
  • Add 1½ cups Mozzarella cheese, and ½ cup Parmesan cheese. Mix together.
  • Add the frozen chicken nuggets and mix together.
  • Dump the mixture into the prepared baking pan and spread out evenly.
  • Sprinkle with the remaining cheeses.
  • Bake for 45 minutes or until the sauce is bubbly and cheese is browned.
  • I simply used a spatula and cut the casserole into 6 portions. Serve and enjoy.

Notes

Fair cost per serving based on the cheeses used, the nuggets are actually low cost.
Shortcuts: Pasta Sauce, Italian Seasoning.
Chafing Chuck

Chafing Chuck

Adapted from a recipe in the Casserole Cook Book, page 102.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 package frozen lima beans, cooked, drained, (10 oz / 283 g)
  • 500 grams ground beef, (1 lb)
  • 1 clove garlic, minced
  • 2 tablespoons cornstarch
  • tablespoons sugar
  • 1 teaspoon MSG
  • 2 tablespoons light soy sauce
  • 2-3 drops hot pepper sauce
  • ½ cup water
  • 1 tablespoon prepared horseradish
  • hot buttered French bread, for serving

Instructions
 

  • Cook the lima beans per package instructions, drain, set aside.
  • In a mixing bowl, add the beef, garlic, cornstarch, sugar, MSG, soy sauce, hot pepper sauce, and water. Mix together.
  • Heat a large non stick pan, cook the meat mixture, breaking it up with a spatula until browned. Drain excess fat.
  • Mix in the lima beans and horseradish, stir until heated through.
  • Serve with hot buttered French bread, enjoy.

Notes

High cost per serving based on the beef and lima beans.
Variant: 1. Serve over toast points.
Company Ham in Sour Cream

Company Ham in Sour Cream

Adapted from a recipe in the Casserole Cook Book, page 102.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 20 Dec 2023, quick and easy, and I served this over my homemade Rice A Roni, simply delicious! Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 2 cups cooked ham, cut into cubes or short strips
  • ¼ cup onion, diced
  • 2 tablespoons butter
  • 2 teaspoons all-purpose flour
  • 1 cup sour cream, Shortcut
  • 1⅓ cups mushrooms, sliced, canned drained or fresh sautéed
  • hot cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and ham. Cook until the onion is tender.
  • Sprinkle in the flour and mix together. Stir in the sour cream.
  • Stir in the mushrooms. Stir and cook until mixture just thickens.
  • Serve over hot cooked rice, enjoy.

Notes

Fair cost per serving, depending on where the ham is sourced.
Shortcut: Sour Cream.
Chicken ‘n Chips Bake

Chicken 'n Chips Bake

Adapted from a recipe in the Casserole Cook Book, page 150.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Prep Time 20 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 2 cups cooked chicken, cubed
  • 2 cups celery, sliced
  • ½ teaspoon salt
  • ½ teaspoon MSG
  • 2 teaspoons onion, grated
  • 2 tablespoons lemon juice
  • 1 cup mayo
  • ½ cup sharp Cheddar cheese, shredded
  • cups potato chips, slightly crushed

Instructions
 

  • Preheat your oven to 220° C (425° F), get out a 1½ quart casserole and grease with butter or cooking spray.
  • Add all ingredients, except the cheese and chips, to a mixing bowl, and mix together.
  • Pour mixture into the prepared casserole.
  • Sprinkle with cheese, and sprinkle the chips around the edge.
  • Bake for 15 minutes or until heated through and hot.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Turkey or Chicken Tetrazzini

Turkey or Chicken Tetrazzini

Adapted from a recipe in the Casserole Cook Book, page 149.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This dish is excellent, I made this as written 16 Aug 2021 and my parents and I loved this, this will be a regular. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 226 grams dry spaghetti, (8 oz)
  • ¼ cup butter, (½ stick / ¼ block)
  • ½ cup all-purpose flour
  • cups chicken broth, Shortcut
  • 1 cup half and half cream
  • ¼ cup dry white wine, or chicken broth
  • teaspoons salt
  • ½ teaspoon MSG
  • dash black pepper
  • cups mushrooms, canned, sliced, drained
  • ¼ cup green bell pepper, diced
  • 2 cups cooked turkey or chicken, diced, Shortcut
  • ½ cup Parmesan cheese, shredded

Instructions
 

  • Cook the spaghetti in a pot of boiling salted water until just before tender. Drain.
  • In a saucepan, melt the butter. Whisk in the flour. Slowly whisk in the broth. Add the cream. Cook and stir until mixture thickens. Stir in the wine or additional broth, and seasonings. Divide the sauce into two mixing bowls.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • To one half the sauce, add the drained spaghetti, mushrooms, and bell pepper, mix together.
  • Pour that mixture into the baking pan.
  • To the other mixing bowl of sauce, add the turkey or chicken. Mix together.
  • Make a well in the center of the spaghetti and pour in the turkey mixture. Sprinkle Parmesan over the casserole.
  • Bake for 30 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker) provides the broth and chicken.
Monday Meat Pie

Monday Meat Pie

Adapted from a recipe in the Casserole Cook Book, page 148.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • cups cooked beef, cut into ½ inch cubes
  • cups cooked potatoes, cubed, Shortcut
  • 1 cup cooked carrots, sliced, Shortcut
  • ½ cup onion, diced
  • 1 cup sharp Cheddar cheese, shredded
  • 1 tablespoon pimento, chopped
  • ¾ cup beef gravy, leftover if possible, Shortcut
  • cup mayo
  • 1 recipe Spoon-bread Topper, Link in Notes

Instructions
 

  • In a large saucepan, add all ingredients except the Topper, mix together and heat to bubbling.
  • Preheat your oven to 200° C (400° F), get out a 2 quart casserole and grease with butter or cooking spray.
  • Prepare the Spoon-bread Topper recipe, link in Notes.
  • When the meat mixture is bubbly, pour into the prepared casserole.
  • Pour the Topper over the hot meat mixture.
  • Bake for 40 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Additional Recipe: Spoon-bread Topper.
Shortcuts: Potatoes (Pressure Cooker), Fresh Carrots (Pressure Cooker), Beef Gravy Mix.
Savory Ham & Tomato Casserole

Savory Ham & Tomato Casserole

Adapted from a recipe in the Casserole Cook Book, page 147.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 170 grams dry macaroni, (6 oz)
  • cups diced tomatoes
  • 1 cup celery, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • cups cooked ham, cubed
  • 2 tablespoons fresh parsley, chopped
  • 1 cup sharp Cheddar cheese, shredded, divided

Instructions
 

  • Cook the macaroni in a pot of boiling salted water until just before tender. Drain well and place in a large mixing bowl.
  • To a medium saucepan, add the tomatoes, celery, onion, bell pepper, salt and pepper. Cook on low heat for 30 minutes, stirring occasionally.
  • Preheat your oven to 160° C (325° F), get out a 2 quart casserole and grease with butter or cooking spray.
  • To the mixing bowl with the macaroni, add the simmered tomatoes, ham, parsley, and ¾ cup of cheese. Mix together.
  • Pour mixture into the prepared casserole.
  • Bake for 1 hour. Sprinkle the remaining ¼ cup of cheese on the casserole, and bake 5 more minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Chopstick Tuna

Chopstick Tuna

Adapted from a recipe in the Casserole Cook Book, page 142.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 15 minutes
Course Lunch
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ¼ cup water
  • cups chow mein noodles
  • 1 can tuna, drained, average size can, up to you
  • 1 cup celery, sliced
  • ½ cup cashews, salted, toasted
  • ¼ cup onion, diced
  • dash black pepper

Instructions
 

  • Preheat your oven to 190° C (375° F), get out a 8x8 inch baking pan.
  • In a mixing bowl, add the soup and the water, mix together. Add 1 cup of the chow mein noodles
  • Add remaining ingredients and mix together.
  • Pour mixture into the baking pan. Top with remaining chow mein noodles.
  • Bake for 15 minutes or until hot.

Notes

Low cost per serving if using the shortcut for the soup.
Shortcut: Condensed Cream of Mushroom Soup.