Easy Chicken-Bacon-Ranch Bubble-Up Bake

Ingredients

• 1 1/2 lb boneless skinless chicken, cut into cubes
• 8 oz bacon, cooked, crumbled
• 10 oz frozen broccoli florets
• 1 1/4 cups ranch dressing
• 1 can (16.3 oz) refrigerated biscuits (8 biscuits) 
• 1 cup shredded Cheddar cheese (4 oz)

Steps

1. Heat oven to 350°F.
2. In 10- or 12-inch skillet, cook chicken until browned and no longer pink in center.
3. In ungreased 13x9-inch (3-quart) baking dish, place cooked chicken, bacon, broccoli and ranch dressing; stir until chicken and bacon are evenly coated with dressing. Sprinkle with pepper to taste.
4. Separate dough from biscuits into 8 biscuits. Cut each biscuit into 8 pieces. Evenly spread biscuit pieces over chicken mixture in dish.
5. Bake 20 to 25 minutes or until biscuit pieces are puffed and no longer doughy.
6. Sprinkle 1 cup shredded Cheddar cheese over top; bake 5 minutes longer or until cheese is melted. Cut into squares to serve.

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Original recipe: Pillsbury

Posted by Jasmine

Chicken Bacon Ranch Casserole

Ingredients

• 8 slices bacon
• 2 lb chicken, cubed
• 2 heads of broccoli (4 cups florets)
• 3 tsp minced garlic
• ¾ cup ranch dressing
• 1½ cups shredded mozzarella cheese (divided)
• 1½ cups shredded cheddar cheese (divided)

Instructions

1. Preheat the oven to 375°F.
2. Fry bacon. Remove from pan and set on paper towel to drain. When cool, cut or crumble into pieces.
3. Use the bacon grease to pan fry the chicken.
4. Chop broccoli into florets. Place in a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green. [1]
5. Combine the chicken, bacon, broccoli, garlic, ranch dressing, and ½ cup of each of the cheeses in a large bowl. Stir until well incorporated. Transfer to a 9x13" casserole dish. [2]
6. Top with remaining cheeses and bake for about 15 minutes, until hot and bubbly.

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Posted by Piera

Original recipe: Wholesome Yum

[1] or just skip this step, like I did the first time I made it because I totally forget about it, and it turns out fine.

[2] or you could mix everything directly in the casserole dish, if you aren't a spaz and won't get it everywhere, not that I would do that or anything.

Mac & Cheese with Cauliflower and BBQ Pork

Ingredients

• 8 cups water
• 2 cups frozen cauliflower florets
• 12oz uncooked rotini
• 3 cups skim milk 
• 6 tablespoons  all-purpose flour
• 2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper (optional)
• 1 box of pre-cooked pulled BBQ pork (or other flavor, I don't own you)
• 2 cups shredded sharp Cheddar cheese (8 oz)
• 1/2 cup Panko or Italian style crispy bread crumbs
• 1 tablespoon butter, melted

Directions

1. In 4-quart saucepan, heat water to boiling over medium heat. Add cauliflower and macaroni; cook 5 to 7 minutes, stirring frequently, until macaroni is tender. Drain; return to saucepan, and cover to keep warm. (You'll probably need to chop up the cauliflower at this point)
2. Meanwhile, heat oven to 350°F. Spray 2-quart glass baking dish with cooking spray. 
3. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
4. Add cheese sauce and pork to cooked pasta mixture; mix well. Spoon into baking dish. 
5. In small bowl, mix bread crumbs and melted butter. Sprinkle over pasta mixture in baking dish. 
6. Bake 20 to 25 minutes or until edges are bubbly.

Made this for my kid's 1st birthday, and she loved it.  I did too.

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Original recipe: Betty Crocker

Posted by Jasmine

French Dip Squares

INGREDIENTS

• Cooking spray
• 2 (8-oz.) tubes refrigerated crescent rolls
• 4 tbsp. butter, divided
• 2 medium onions, thinly sliced
• 4 sprigs fresh thyme, divided
• Kosher salt
• Freshly ground black pepper
• 1/4 c. whole-grain mustard
• 1/2 lb. deli roast beef, patted dry
• 9 slices provolone
• 1 tbsp. freshly chopped parsley
• 1 clove garlic, minced
• 1 c. low-sodium beef broth
• 1 tbsp. Worcestershire sauce

DIRECTIONS

1. Preheat oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. 
2. Bake until edges are slightly golden, about 12 minutes. Remove from oven and set aside.
3. Meanwhile, caramelize onions: In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and 2 sprigs thyme and season with salt and pepper. Cook, stirring occasionally, until onions begin to soften and turn slightly golden. Continue cooking, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Remove from heat.
4. Build squares: Spread an even layer of mustard onto prepared crescent, leaving a 1/2" border clear on all edges. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions.
5. Unroll remaining tube of crescent rolls and place on top of onion layer. Press seam into bottom crust to seal all edges. Melt 1 tablespoon butter and brush all over top of crescent dough, then sprinkle with parsley and salt. 
6. Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.) 
7. Let cool 15 minutes before slicing into squares.
8. Meanwhile, make au jus: Melt remaining 1 tablespoon butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce, and remaining 2 sprigs thyme, stripped from stem. Season with salt and pepper. Simmer for 10 minutes until reduced slightly. 
9. Serve squares with au jus on the side for dipping. 

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From: Delish

Posted by: Jasmine

Fajita Chicken Casserole

Ingredients

• 4 cups shredded cooked chicken (off a rotisserie chicken, out of a can, or about 3 large breasts)
• 2 cups instant rice
• 1 (10.5-ounce) can cream of chicken soup (or powdered good stuff)
• 1 cup sour cream
• 1 cup frozen diced onion and bell pepper blend (or 1/3c onion and half or so of a red or green bell pepper)
• 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
• 1 1/2 cups chicken broth
• 1 (1.12-ounce) packet fajita seasoning
• 1 (8-ounce) shredded Mexican blend cheese ( about 2 cups)

Instructions

1. Preheat the oven to 350°F. Lightly spray a 9x13 inch baking dish with nonstick cooking spray. 
2. In a large bowl, combine the chicken, uncooked rice, cream of chicken, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese. Mix to combine. Pour the mixture into the prepared dish and spread it evenly. 
3. Bake for about 25 minutes. Remove from the oven, top with the remaining cheese and return to the oven until the cheese is melted. (Or just add it at the beginning, that works fine)

I'm not usually much for "cans of stuff" recipes, but sometimes you just gotta feed your family quick and easy
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Original recipe: Southern BitePosted by Jasmine

Cream of Whatever - for Use in Recipes

When a recipe calls for Cream of Whatever soup concentrate, that stuff has lots of salt and garbage in it, so here's a slightly better replacement:

Ingredients

• 1c Dried Milk Powder
• 3/4c Cornstarch
• 1/4c Bouillon (veg or chicken, preferably low-sodium)
• 1/4c Dried Minced Onions
• 1tsp each Basil, Thyme, Pepper

Directions

1. In your hot dish recipe or whatever, mix 1/3c of this good stuff with 1c water in place of 1 can of goo - the og recipe says 1 1/4c water, but I've found that it's too wet, YMMV
2. If it's cream of mushroom or celery or another veg, you should probably add some of that vegetable as well, to get the rest of the flavor.  If cream of mushroom is your standard, Asian stores often have dried mushrooms you could add to the mix

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Original recipe: No idea - I'm reading this off the side of the big jar I've been making this stuff in for years, lol

Posted by Jasmine

Pesto Alfredo Chicken Casserole

Ingredients

• 1 package penne (16 ounces penne pasta)
• 2 cups chicken cubed, cooked *
• 2 cups Italian cheese blend (8 ounces shredded, divided)
• 3 cups fresh baby spinach
• 1 can crushed tomatoes (15 ounces)
• 1 jar pesto (8.1 ounces prepared) *

Alfredo Sauce:

• ½ cup butter
• 1 pint heavy whipping cream (2 cups)
• 4 ounces cream cheese
• ½ teaspoon garlic minced
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup parmesan cheese grated

Topping:

• 1/4 cup seasoned bread crumbs
• 1/4 cup Parmesan cheese grated
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray and set aside. Cook the pasta in a large pot according to package directions. In a large bowl combine cooked chicken, 1 cup cheese, spinach, and tomatoes.
2. To make the alfredo sauce: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the jar of pesto. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
3. Drain the pasta and add alfredo sauce to the large bowl and toss with ingredients to coat. Pour into the prepared 9x13 inch pan. Add remaining cheese to the top of the casserole. In a small bowl, combine the bread crumbs, Parmesan cheese and oil. Sprinkle over casserole.
4. Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.

* Due to pandemic panic-buying, the only boneless chicken available to me was a single package of marinated pepper chicken.  It was great in this recipe, I would suggest seasoning your chicken or increasing the seasoning in the casserole or something

* I made this without the pesto, and it was great.  Probably better

Social Distancing recipe #1.  I had 14 dinners planned, but I could only fit 7 days worth of ingredients into my house.  And then I realized that we are going to have so many leftovers that I definitely wasn't going to need all these recipes.  What is the point of this story?  Honestly, idk, just that working from home gives me more time to cook, but I'm not actually going to need to?  And pandemics are weird.

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Original recipe: The Recipe Critic

Posted by Jasmine

Chicken and Biscuits

Ingredients

• 1½ tbsp olive oil, divided
• 4 stalks of celery, diced
• ½ yellow onion, diced
• 1½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ c all-purpose flour
• 2 c chicken stock
• ½ c milk
• 2 c cooked and shredded chicken breast [1]
• 1 16-oz bag frozen mixed vegetables
• 1 tbsp thyme
• unbaked Easy Drop Biscuits dough -- double that recipe for a 9x13 pan

Instructions

1. Preheat the oven to 400°F. Lightly coat an 9x13" pan with nonstick spray. [2]
2. Heat a large pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Saute celery and onions until onions are crisp-tender.
3. In a small dish, mix garlic powder, salt, and pepper. Add to celery/onion blend and stir to coat.
4. Sprinkle the flour over this, and drizzle in the remaining ½ tablespoon oil. Stir and cook until any white bits of flour disappear and the flour looks light golden, about 1-2 minutes. The mixture will seem dry.
5. Slowly pour in the chicken stock and milk. Switch to a whisk and stir constantly. Bring to a low boil, continuing to whisk and scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened and reduced by about half, about 7 minutes, whisking very often.
6. Turn off the heat. Stir in the chicken, frozen vegetables, and thyme. Spoon the chicken mixture into the prepared dish.
7. Drop the biscuit dough by rounded spoonfuls over the top, dispersing the biscuits evenly over the surface. Some of the filling will peek through.
8. Bake until the biscuits are golden brown on top and cooked through, 25-30 minutes.

Notes from the original: The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator). The biscuit batter can be refrigerated and stored separately up to 1 day ahead.

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Original recipe: Well Plated

Posted by Piera

[1] unless you're me, in which case this translates to "one package of chicken breast from Aldi, cooked and shredded" haha

[2] if you remember. which I never do. It's fine if you don't.

Tater Tot Bake

Ingredients

• 1 lb ground beef
• ½ onion, chopped
• 16 oz tater tots or hash browns
• Gravy [1]
• 1½ c shredded cheddar cheese

Instructions

1. Preheat oven to 350°F.
2. In a large skillet over medium-high heat, brown the ground beef with the onion. Drain excess fat, and season with salt and pepper to taste.
3. Spread the beef mixture evenly over the bottom of a 2-quart casserole dish (aka a 9x9" pan). Arrange potatoes evenly over beef layer.
4. Pour gravy over tater tot and beef. Sprinkle cheese evenly (and, let's be honest, liberally) over the top.
5. Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

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Original recipe: Allrecipies

Posted by Piera

[1] the original recipe called for one 10.5-oz can condensed cream of chicken soup and ½ c milk in place of the gravy. I was making it that way for a bit until I remembered that I think "cream of" soups are kind of gross, and also that I know how to make gravy. There was unanimous agreement that the version with the actual gravy was much better.

French Onion Beef Casserole

Ingredients

• 10 oz egg noodles
• 1 lb lean ground beef
• 2 cans (10.75 ounces each) cream of mushroom soup
• 1 jar (15 ounce) French Onion dip
• 1 cup French's fried onions (or off-brand equivalent)

 Directions

1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray.
2. Cook egg noodles in a large pot of water, according to package directions. Drain.
3. Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
4. Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
5. Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
6. Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!

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Original recipe: Unknown
Posted by Emilee

Creamy Chicken & Broccoli Casserole

Ingredients

• 4 cups shredded cooked chicken breast
• 2 broccoli heads, cut into small florets
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon Italian seasoning
• 3/4 cup chicken stock
• 8 oz softened cream cheese
• 1 1/2 cups shredded mozzarella cheese
• Fresh cracked pepper, to taste
• Fresh chopped parsley, or garnish

Directions

1. Preheat your oven to 400 degrees and lightly grease a baking pan.
2. Spread shredded chicken in the greased dish and sprinkle with minced garlic, red pepper flakes, pepper, and Italian seasoning.
3. In a bowl or a large cup, combine softened cream cheese and chicken stock, until smooth. Pour the cream cheese mixture over the chicken in the baking dish.
4. Top with broccoli florets and shredded mozzarella. Bake in the oven for 20 minutes, until the cheese is melted and bubbly. You can broil for a couple of minutes to crisp up the cheese. 
5. Garnish with fresh chopped parsley and serve immediately. Enjoy!

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Original Recipe: unknown

Posted by Emilee

Servings: 6

Carbs/serving: 8g

Chile Con Queso Chicken Casserole

Ingredients:

• 4 large boneless chicken breasts, halved (or 8 thin-sliced chicken breasts)
• 1 packet taco seasoning (or 3-1/2 tbsp homemade)
• 1 jar salsa con queso
• 1 can green chilies (can use tomatoes with green chilies)
• 1 c Mexican blend cheese, shredded
• ¾ c half-and-half (heavy cream for keto)
• 1 c chopped tomatoes
• 1 c chopped green onions

Directions:

1. Preheat oven to 350 degrees and spray a medium size baking dish with cooking spray.
2. Heat a tablespoon of olive oil in a large skillet over medium heat.
3. Toss the chicken in the taco seasoning and cook for 6 to 8 minutes until lightly browned on each side.
4. In a large bowl, combine the queso, chilis, cheese, and half-and-half until well blended.
5. Pour a small amount of the queso mixture into the bottom of the baking dish, just enough to cover the bottom.
6. Layer with the chicken. Then pour the rest of the queso mixture of the top of the chicken.
7. Cover with foil and bake for 20 minutes.
8. Uncover and bake for 15 minutes longer, or until the juice from the chicken is clear.
9. Sprinkle with chopped tomatoes, and green onions. 
10. Serve with white rice (or not, for keto diets)

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Original recipe: Written Reality

Posted by Emilee