Chicken, Rice & Broccoli Casserole

Note:   What do you do with leftover rice?    I always make too much rice.     I worry about not have enough so I make too much.   I figure I have enough recipes like the one below that I don't worry if I have leftovers or enough.    


Chicken Broccoli and Rice Casserole

Ingredients

2 cups of cooked/leftover rice
3 cups of chopped broccoli, cooked
1 cup sour cream
1/2 cup mayonnaise

1 (10 ounce) can of cream of celery soup
1-1/2 cups of grated Cheddar cheese, divided
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon cajun seasoning
1/2 cup of Ritz crackers, crumbled
4 cups of shredded cooked chicken

Directions

Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick spray.  Spread the rice in the bottom of the pan.   Spread broccoli even over rice.    In a bowl mix together sour cream, mayo, and cream of celery soup.    Add garlic salt, pepper and cajun seasoning.    Mix well.    Add one cup of the cheese and the chicken.     Spread over the broccoli layer.

Bake at 350 degrees for 30 minutes.     Add crumbled crackers and remaining cheese.     Return to oven to let crackers brown and cheese melt.   

Beefy Rice Casserole

Note:    This is a great casserole with a salad.    However, I love the fact that it works so well as a freezer meal!

Beefy Rice Casserole

Ingredients
1 pound ground beef {I use ground turkey}
1 med. Onion chopped
1 green bell pepper chopped
Salt, pepper and garlic powder to taste.
1 can Mexicorn, drained
1 can chopped tomatoes
½ can tomato sauce
¼ cup water
2 Tablespoons chili powder
1 cup uncooked rice

Directions
Put water on to boil to cook rice. When it comes to boil, add rice to cook. In the meantime, brown the hamburger, onions, and bell pepper. Drain browned meat. Return to heat and then salt and pepper to taste. Add garlic powder to taste. Add Mexicorn, chopped tomatoes, tomato sauce, water and chili powder. Turn down to low. Simmer for 10 minutes. After finished, mix rice with meat mixture. Pour mixture into one large serving pan or you can divide between two 8x8 pans. Top mixture with graded cheddar cheese. Bake at 350 degrees for 20-30 until mixture is bubbly. This mixture freezes well and is great to share with a neighbor or friend!

Scalloped Pineapple

Note: My friend made this while we were in Atlanta. I have not made this in forever and I don't know why because I LOVE it. So yummy and delicious. It is made to eat it by itself but I can imagine eating it over ice cream or biscuits or even waffles.

Scalloped Pineapple
Ingredients

1 (20-oz.) can pineapple chunks
1/2 cup sugar
3 T. flour
1 cup shredded sharp cheddar cheese
1 cup crushed butter crackers

Directions

Drain the pineapple juice into a bowl. Add the sugar and flour and mix well. Stir in the pineapple chunks and cheese. Spoon into a casserole dish. Top with the cracker crumbs. Bake at 350 degrees for 15 minutes.


Now let's go find some more recipes to go with this at Tempt My Tummy Tuesday! Bring a pad and paper because there are always great recipes.

Quick Enchilada Casserole

Note: School days. Church nights. Friday night football. The season is here where quick meals are a MUST! One of the best ones about this is that you can change it up by substituting beef for chicken.


Quick Enchilada Casserole

Ingredients

1 chicken, boiled, boned and chopped
1 onion, chopped
1 can mild enchilada sauce
2 cans mushroom soup
1 bag large Fritos
1 lb. Velveeta, cubed
2/3 cup chicken broth

Directions

Grease a 9x13 casserole dish. Pour 2/3 bag of Fritos on bottom. Mix rest of the ingredients in bowl. Pour over Fritos. Top with additional Fritos. Pour chicken broth over top to soften Fritos. Bake at 350 degrees for 40 minutes, or until bubbly.

Firecracker Casserole

Note: Tomorrow is Cinco De Mayo so it is always fun to make something that coincides with the holiday.

Firecracker Casserole
Ingredients:
2 pounds ground beef
1 medium onion, chopped
1 can black beans, drained and rinsed
1 Tbsp chili powder
1/2 tsp. salt
4 flour tortillas
1 can cream of mushroom soup
1 can Rotel tomatoes
1 cup shredded Cheddar cheese

Directions:
Cook beef and onions until well done. Drain the grease. Add beans, chili powder, and salt. Pour into a 9 x 13 inch baking dish. Arrange tortillas over the top. Combine soup and tomatoes and pour over the tortillas. Sprinkle with cheese. Bake uncovered at 350 degrees for 25 - 30 minutes or until heated through and bubbly.


Join me at Tempt My Tummy Tuesday to find more delicious recipes!

Top 10 Casseroles

Southern Living posted a Top 10 list of casseroles. Oh, the cheese grits and several others that you just will want to try!

Top 10 List of Casseroles

Happy Saturday!

Pineapple Au Gratin

Note: This is one of the saddest recipes I have ever gotten. When we were first married, one of the married couples at our church experienced what is every couple's nightmare. He was tragically killed one morning while working on his car. I will never forget that day. Our entire church was in shock and just all naturally drove to the church to pray and grieve together. Not too long after the funeral, his wife had some of us over for dinner and she prepared this casserole. It was so delicious, but I just didn't think it was appropriate to ask her for the recipe. About a year later I finally asked her and she shared it with me. I love this recipe, but I don't make it often because it reminds me of that terribly, tragic day. (Hence no photo.)

PINEAPPLE AU GRATIN

Ingredients:
3/4 cup of sugar
3 tablespoons of flour
1 (20-ounce) can of chunk pineapple, drained
1 cup grated cheddar cheese
3/4 cup of buttery round cracker crumbs
1/2 stick of melted butter

Directions:
Mix sugar and flour, and add pineapple. Spoon into a 9- by 13-inch baking dish. Cover with cheese. Top with cracker crumbs that have been stirred into the melted butter. Bake at 350 degrees until bubbly.