Bake Chicken Alfredo Rice Casserole
Ingredients
2 cup cooked rotisserie chicken, shredded
1 cup uncooked white rice (long-grain or jasmine)
3 cup chicken broth
1 cup Alfredo sauce (store-bought or homemade)
1 cup frozen peas and carrots (optional)
1 cup shredded mozzarella cheese
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
Stir in frozen peas and carrots, if using.
Transfer mixture to a greased 9×13-inch baking dish.
Cover with aluminum foil and bake for 45 minutes.
Remove foil, sprinkle mozzarella cheese over the top.
Bake uncovered for an additional 10-15 minutes, until cheese is melted and bubbly.
Garnish with fresh parsley and serve hot.
Cracked Out Tater-Tot-Casserole
Prep Time: 10 minutes mins
Cook Time: 45 minutes mins
Rest Time: 10 minutes mins
Total Time: 1 hour hr 5 minutes mins
Ingredients
3 cups 720 g chopped cooked chicken
1 cup 120 g chopped cooked bacon
2 cups 226 g shredded cheddar cheese
16 oz 454 g sour cream
1 can 10.5 oz / 298 g unsalted cream of chicken soup
1 packet 1 oz / 28 g ranch dressing mix
1 bag 30–32 oz / 850–907 g frozen tater tots
Instructions
Preheat oven to 350°F (176°C) and grease a 9×13-inch baking dish.
In a large bowl, mix chicken, sour cream, soup, ranch mix, bacon, and cheese until combined.
Fold in frozen tater tots evenly.
Spread mixture in the prepared dish.
Bake uncovered for 40–45 minutes, until bubbly and golden brown.
Let rest 5–10 minutes before serving.
Cheesy Tuna Noodle Casserole
Ingredients
1 (16 ounce) package egg noodles
1 (10.5 ounce) can condensed cream of mushroom soup
1 (5 ounce) can tuna, drained and flaked
1/2 cup milk
1 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese, divided
1/2 cup shredded Swiss cheese
1/4 cup butter
1/4 cup all-purpose flour
1 cup milk
1 cup shredded Colby Jack cheese
1/2 cup panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Cook the egg noodles according to package directions. Drain well and set aside.
In a large bowl, combine the condensed cream of mushroom soup, drained tuna, 1/2 cup milk, salt, pepper, and 1/2 cup of the cheddar cheese. Stir until well mixed.
Add the cooked egg noodles to the tuna mixture and gently toss to coat.
Pour half of the noodle mixture into a greased 9×13 inch baking dish. Sprinkle with the shredded Swiss cheese.
Top with the remaining noodle mixture.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in 1 cup of milk until smooth. Bring to a simmer and cook, stirring, until thickened.
Remove from heat and stir in the Colby Jack cheese until melted.
Pour the cheese sauce evenly over the casserole. Sprinkle with the remaining 1/2 cup cheddar cheese and the panko breadcrumbs.
Bake for 20-25 minutes, or until bubbly and golden brown on top.
Let stand for a few minutes before serving.