While I was giving in to my Whole Foods shopping addiction last night I stumbled across a “Paula Deen’s Special Collector’s Issue of Quick & Easy Meals” magazine. This is by far the best food magazine that I have ever purchased. There are so many great meals for all types of appetites. I will post a couple of my favorite main course casserole right now, but don’t worry because I will continue to add more as the weeks go by.
* To subscribe or browse some recipes go to Paula Deen
Cheesy Chicken and Dressing Casserole
- 2 Tbsp olive oil
- 4 boneless skinless chicken breasts, cut into 1/2 inch pieces
- 1 large onion, chopped
- 1 (8 ounce) package baby bella mushrooms, quartered
- 3 cloves garlic, minced
- 1 (8 ounce) package shredded mozzarella cheese
- 1 (10.75 ounce) can cream of mushroom soup
- 1/4 cup whole milk
- 1 (6 ounce) package chicken-flavored stuffing mix)
- 5 Tbsp butter, melted
Preheat oven to 350°. Spray a 13×9 inch baking dish with nonstick cooking spray.
In a large skillet, heat oil over med-high heat. Add chicken, and cook, stirring occasionally. until chicken is lightly browned and cooked through. Using a slotted spoon, remove chicken from pan, and place in prepared baking dish.
Reduce heat to medium. Add onion, mushrooms, and garlic to skillet; cook for 4-5 minutes, or until vegetables are tender. Spread onion mixture evenly over chicken. Top evenly with cheese.
In a small bowl, combine soup and milk. Pour mixture over cheese.
in a medium bowl, combine stuffing mix and melted butter. Sprinkle evenly over cheese. Bake for 25-30 minutes, or until hot and bubbly. Serve immediately.
- 2 lbs. ground pork sausage
- 1 cup chopped onion
- 1 cup chopped celery
- 2 (10.75 ounce) cans cream of chicken soup
- 1 (14 ounce) can chicken broth
- 1 3/4 cups uncooked long-grain rice
Preheat oven to 350°. Spray a 13×9 baking dish with nonstick cooking spray.
In a large skillet, combine sausage, onion, and celery; cook over med-high heat until sausage is browned and crumbly. Drain well. Stir in soup, broth, and rice. Spoon into prepared baking dish. Cover with heavy-duty aluminum foil, and bake for 45 minutes, or until rice is tender. Serve immediately.