Chicken & Rice Casserole

Chicken & Rice Casserole
2 (14 1/2 oz.) cans green beans, rinsed and drained
3 cups diced cooped chicken
1 medium onion diced and sauteed
1 8oz. can water chestnuts, drained and chopped
1 4 0z. can pimentos
1 (10 3/4ox) can condensed cream of celery soup
1 cup mayonaise
1 (6 0z.) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp cheddar
pinch salt

Preheat oven to 350 degrees
Mix ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Serves 6 to 8.

Easy Chicken Spaghetti

1 pkg chicken breast
1 can cream of mushroom soup
8 oz. Velveeta Cheese
1 can Mild Rotel
8 oz Spaghetti

Boil your chicken, and shred.

Use broth from chicken to boil your pasta. Drain.

In the mean time, add Velveeta (cubed), cream of mushroom and rotel together over medium heat until melted.
*If you DO NOT like the consistency of tomato's, but still want the flavor of Rotel, use a food processor to puree them and add to the mixture. This is what I did to still give the dish a little spice. And the hubby didnt even know there was tomatos in it...suuweeettt

After that add all ingredients into a baking dish and back for 20 minutes on 375!

Recipes of the Day: 30 Minute Almond Chicken & Cheest Rice & Corn Cassarole

30 Minute Almond Chicken

What You Need!

8 boneless skinless chicken thighs (about 3/4 lb.)
1/4 cup KRAFT Zesty Italian Dressing
1 cup chicken broth
2 cups fresh green beans, trimmed, halved
1 cup instant white rice, uncooked 1/4 cup
PLANTERS Sliced Almonds


Make It!
COOK chicken in dressing in large nonstick skillet on medium-high heat 4 min. on each side or until evenly browned.

ADD broth; bring to boil. Cover; simmer 5 min. Add beans; cook 5 min. or until chicken is done (165ºF). Remove chicken; cover to keep warm.

STIR rice and nuts into beans. Remove from heat; cover. Let stand 5 min.; fluff rice. Serve with chicken.

Kraft Kitchens Tips
Easy CleanupSince everything is made in 1 skillet, cleanup is a snap!

Cheesy Rice and Corn Cassarole

What You Need!
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 egg
2 cups cooked instant white rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 Tbsp. chopped fresh cilantro

Make It!
HEAT oven to 375°F.

MIX cream cheese spread and egg in large bowl until well blended. Stir in rice, corn, 3/4 cup shredded cheese and cilantro.

POUR into greased 1-1/2-qt. casserole; top with remaining shredded cheese.

BAKE 20 to 25 min. or until is casserole is heated through and cheese is melted.

King Ranch Chicken Cassarole

This recipe was made by Billys (my husbands) Aunt at Easter!

Pretty yummy, and thought to share with you bloggers!

King Ranch Chicken Cassarole!

About 2 or 3 cups of cut up chicken *Sometimes she uses a pre-made rotisserie
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 can of rotel
1 can of chicken broth
lots of cheddar cheese
flour tortillas
salt
pepper
paprika/you can season it with anything you like

Layer it with tortillas like lasagna
Bake at 350 for an hour or so
Top with more cheddar at the end just to melt

I usually serve it with sour cream, guacamole and salsa

Ham and Cheese Brunch Squares

This cassarole is ALWAYS gone in minutes. Perfect for brunchs!


Ham and Cheese Brunch Squares

1 teaspoon vegetable oil
2 cups (8 ounces) grated Colby & Monterey Jack cheese blend, divided
1 package (22.5 ounces) frozen toaster hash brown patties, thawed (10 patties)
8 ounces cream cheese, softened
12 eggs
½ teaspoon coarsely ground black pepper
8 ounces thickly sliced deli ham
4-5 green onions with tops, divided (1 cup sliced)
3 plum tomatoes * optional
Additional coarsely ground black pepper (optional)

Preheat oven to 450°F. Lightly brush Large Bar Pan with oil using Chef’s Silicone Basting Brush.

Grate cheese using
Ultimate Mandoline.

Crumble hash browns over bar pan; press gently into an even layer.

Sprinkle half of the cheese evenly over hash browns.

Bake 13-15 minutes or until crust starts to brown and cheese is melted.

Meanwhile, in Classic Batter Bowl, whisk cream cheese until smooth using Stainless
Whisk. Gradually add eggs and black pepper; whisk until smooth.

On Cutting Board, coarsely chop ham using Food Chopper.
Slice green onions,
reserving ¼ cup of the tops for garnish.

Place ham and remaining green onions into (8-in.) Sauté Pan; cook and stir
over medium heat 2-3 minutes or until hot.

Stir ham mixture into egg mixture using Small Mix ‘N Scraper®.

Remove bar pan from oven to Stackable Cooling Rack.

Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set.

Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions.

Sprinkle with additional black pepper, if desired.

Cut into squares and serve using Mini-Serving Spatula.