Quick & Easy Broccoli, Chicken, and Cheese Bake

My husband adores broccoli and I have been trying to master the art of cooking broccoli. My mother in law makes fantastic broccoli casserole but I can't seem to duplicate it. And I've even watched her to it! My broccoli is usually lacking so I am always trying to find new ways to make broccoli for my hubby.
I am a fan of casseroles (southern, definitely!) so I found a broccoli, chicken, and cheese casserole recipe and have adapted it to my style. After making this, my husband informed me it was good, he loved the broccoli. But he said it needs a biscuit topping so I'll work on that!

Ingredients:
1 box (9 oz) Green Giant® frozen broccoli cuts, thawed, drained OR 1 bag of microwave steamer broccoli and cheese (this gives extra cheese!)
1 1/2 cups shredded Cheddar cheese (I used Kraft Four Cheese blend)
1 cup cut-up cooked chicken
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic AND onion powder
Shake of Lawry's Seasoned Salt

1. Bake or poach the chicken, drain and cut into cubes. If using frozen or fresh broccoli, par-boil. If using microwave, cook 2 minutes less than directions to avoid overcooking.
2. Grease a casserole dish, round or square. Pour in broccoli, cheese, and chicken.
3. Mix remaining ingredients and pour over chicken and broccoli. Top with a sprinkle of cheese.
4. Bake at 350 degrees for 30 minutes or until golden brown. Cool slightly before serving!

We like ours with crescent rolls! Yummy!

Mexican Stuffed Shells

Haven't posted any recipes in awhile. Life happens, what can I say? Tonight I made Mexican Stuffed Shells.. I decided to switch up the usual Italian style stuffed shells and go South of the border!

Ingredients:

12    uncooked jumbo pasta shells
3/4    lb ground beef or venison
1    small onion, chopped (about 1/4 cup)
1    tablespoon chopped green chiles, drained
2 or 3    cups salsa
1    cup shredded Mexican Style cheese (I use Kraft Mexican Four Cheese)
1    cup beans: pinto, black, chili beans, (If desired, or serve with shells)
Salt, pepper, chili powder (1 tsp), cumin (1 tablespoon), garlic powder (1 tsp), dried oregano (1 tsp)

Cook the noodles by box directions, about 12 minutes. Drain and run cold water to cool.

Meanwhile, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in chiles, about 1/2-3/4 cup salsa, seasonings, and beans if desired. Mixture should be tight so it stays in shells. Simmer for five minutes and set off heat to cool slightly.

Spread 1 cup salsa in 8x8 greased casserole dish. Stuff shells with meat mixture and place shells, filled side up, on salsa. Spread remaining salsa over shells and top with plenty of cheese.

Bake 15 minutes at 350 degrees.  Let stand 5 minutes before serving.

Quick Pinto Beans: Mix beans and 2 tablespoons chopped onion, chiles, and salsa. Add salt, pepper, cumin and simmer for 10 minutes.

 

 I enjoy mine with beans on the side because my husband doesn't really like beans!