Chicken Roni Casserole

Chicken Roni Casserole
-Tara

1 C uncooked elbow noodles
1 1/2 C cooked, cubed chicken
1 C shredded sharp cheddar cheese
4 oz Velveeta cheese
1 can cream of chicken soup
1/2 C milk
1/2 tsp garlic powder, onion powder, and salt
1/8 tsp pepper
1/2 C bread crumbs
1 Tbsp melted margarine

Cook macaroni and drain. In another saucepan combine soup, cheeses, seasonings, milk, and chicken. Heat until cheeses are melted. Add macaroni; turn into 2 qt baking dish. Combine bread crumbs and melted butter, sprinkle on top of casserole and bake at 350 degrees for 50 minutes.

My Notes
I cooked a box and a half of macaroni noodles and used a 9x13 pan. I also used 8 oz of Velveeta (the entire small box) and 8 oz of sharp cheddar cheese (the whole bag). I don't know how much milk I used, I just added it until it looked like a good consistency. I also melted about 3 Tbsp of butter and added the bread crumbs until it looked right.

Reviews
This was pretty well received. Josh wasn't too big on the cheese thing. Caleb ate all of his. Mischa ate about half. I had seconds, and I'm trying not to do the seconds thing. Perry liked it, too.

Quick and Easy Tater Tot Casserole

Quick and Easy Tater Tot Casserole
-Shelby

1 lb hamburger
1 sm. onion
1 can cream of mushroom (or chicken) soup
tater tots

Brown hamburger and onion. Mix in baking dish with soup and cover with tater tots. Bake at 350 degrees for 25 minutes. For variation, add frozen veggies and sprinkle top with cheese.

My Notes
I leave out the onion and add 1 cup sour cream, Worcestershire sauce, garlic, pepper, and mix in the cheddar cheese (Josh won't eat it if he sees the cheese).

Reviews
This is pretty well received. Mischa won't eat it since it has hamburger, although I get her to eat the tater tots with the addition of sour cream.

Bruschetta Chicken Bake

Bruschetta Chicken Bake
-Kraft

1 can (14 1/2 oz) diced tomatoes, undrained
1 package (6 oz) Stove Top lower sodium stuffing mix for chicken
2 cloves garlic, minced
1 1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp dried basil leaves
1 cup Kraft shredded mozzerella cheese

Preheat oven to 400 degrees. Place tomatoes with their liquid in medium bowl. Add stuffing mix, 1/2 cup hot water and the garlic; stir just until stuffing mix is moistened. Set aside. Place chicken in 13x9 inch baking dish; sprinkle with basil and cheese. Top with the stuffing mixture. Bake 30 minutes or until chicken is cooked through.

Makes 6 servings.

My Notes
I used Italian diced tomatoes.
I also didn't measure the basil and used dried oregano, too.
Next time, I think I'll brown the chicken first.
I also baked it below a baking sheet for my potatoes. The stuffing mix was too mushy- it'll be on top next time.

Reviews
The kids weren't too wild on this one. I don't think anybody willingly ate it.
We had a special guest judge (my dad) on this one. All the adults loved it and we decided the things I'll do next time will be very good for the dish.

Chicken Enchilada Casserole

This one is from my first roommate in college, the Dinner Fairy.

Chicken Enchilada Casserole

2 cans cream of chicken soup
cooked chicken
bunch of torn corn tortillas
bunch of sour cream
bunch of cheddar cheese
2 cans diced green chiles

*Mix everything up and put it in a casserole dish at 375 until heated through

My Notes
Here's how I translated this into husband friendly terms (since he made this for me for Mothers' Day):
2 cans cream of chicken soup
3 chicken breasts, cooked and cubed
15-20 flour tortillas, torn up
2 C sour cream
8 oz cheddar cheese, separated
1 can diced green chiles, drained (the kids aren't that big on chilies)

Mix everything together (use about half of the cheese), then top with remaining cheese. Bake at 350 for 30 minutes.

Reviews
Holy cow was this ever popular! I didn't think the kids would go for this, but everyone but the baby had seconds!
Perry and I loved it!