Crispy Pecan Chicken Casserole

When you let your 6 year old peruse through a cookbook to pick out what she wants for supper, don’t be shocked when she picks the Crispy Pecan Chicken Casserole that has crushed potato chips on top!!

crispy pecan chicken casseroleAnd let’s just say I panicked. Yep, frozen chicken and it was 5:30. OOPS. Luckily, I have the Pampered Chef Deep Covered Baker. Therefore, I can have frozen to cooked chicken in 10 minutes!

Cooking Chicken in deep covered bakerYep, a few frozen chicken thighs, a beer and Montreal Chicken seasoning. I cooked for 5 minutes and pried apart. Then cooked for another five minutes and chopped up with the Pampered Chef Salad Choppers. Yes, you read that right. Just trust me.

Once the chicken is cooked and cubed or shredded, start getting your casserole put together. Get your celery, pecans and onions (or shallots in my case) chopped up, cream of chicken soup, mayo, sour cream and lemon juice stirred into the chicken. I also added some Roasted Garlic and Herb seasoning. Mainly because I am plain obsessed.

Crispy Pecan Chicken Casserole Recipe StepsBake this casserole in a greased casserole dish with crushed up potato chips and shredded cheese on 375 degrees for 30 minutes. And then just stand back while your kids inhale the casserole!

If you are wanting other Everyday Simple Supper recipes, be sure to register for my giveaway!

Crispy Pecan Chicken Casserole

Serving size: 6

This crispy pecan chicken casserole will be appealing to your whole family with the potato chip and cheese topping and flavorful filling.
  • 2 c. cooked chicken, chopped
  • 1⁄2 c. chopped pecans
  • 2 T. onion, finely chopped
  • 3⁄4 c. celery, sliced
  • 1 c. mayonnaise
  • 1⁄2 c. sour cream
  • 10-3⁄4-oz. can cream of chicken soup
  • 2 t. lemon juice
  • 1 tsp roasted garlic and herb seasoning
  • 1 c. potato chips, crushed
  • 1 c. shredded Cheddar cheese
  1. Mix together all ingredients except chips and cheese.
  2. Place in a lightly greased 3-quart casserole dish.
  3. Combine chips and cheese; sprinkle on top.
  4. Bake, uncovered, at 375 degrees for 30 to 35 minutes, until golden and bubbly.

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Hunk of Meat Monday: Pizza Casserole

We love pizza. It is that staple go to, ready in 20 minutes, meal. And when it is eaten out of my kitchen, it many times comes out of the freezer in shrink wrapped plastic. But, now I have an easy casserole that I can make that is as quick as spaghetti to make and then just requires a little baking time to melt all the cheese together.

Pepperoni and Sausage Pizza CasseroleThis might look a lot like the chicken bacon ranch pizza casserole I made a while back. Well, it is much like that casserole, just the red pizza sauce version. Start with your ground meat of choice. I used ground pork and added a diced onion to skillet as I browned the meat.

browning ground pork and onionsGet a pound of pasta boiling while the meat is cooking. I used bow tie pasta because I think it is great at catching sauce. Then, when the meat is completely cooked, drain any excess grease and return to the pan. Then add the red sauce.

pizza sauce, spaghetti suace and diced tomatoesYou basically need two jars of spaghetti sauce. I can’t seem to keep anything simple or in stock. So, I compromised with a jar of pizza sauce and a can of diced tomatoes as a substitute for another jar of spaghetti sauce. I poured the sauces and tomatoes into the cooked meat, and simmered while I added a dash of balsamic vinegar, tablespoon of brown sugar and some pasta sprinkle or oregano. When the pasta is done, it is time to get assembling. Start by putting 1/3 of the red meat sauce in the bottom of a 13 x 9 pan followed by 1/3 of the pasta.

layers of pizza casseroleThen if you are wanting to add 1-1.5 cups of shredded mozzarella or pizza blend cheese.

cheese pizza casserole

Then you can add any additional “toppings” you would put on your pizza. We added pepperoni. But if you like mushrooms or peppers or onions or ham, add it all. The more the merrier. Then repeat the layers two more times. My casserole ended with pepperoni on top.

Pepperoni pizza casseroleThen bake time! Bake on 375 for 30-40 minutes till the casserole is bubbling.

Pepperoni & Sausage Pizza CasseroleThen, let it rest for a minutes and enjoy!

Pepperoni and Sausage Pizza Casserole

Pizza Casserole
A simple pasta recipe that embraces all of the things you love about pizza.
  • 1 lb bow tie pasta
  • 1 lb ground pork or beef
  • 1 large onion, medium size diced
  • 2 (26 ounce) jars spaghetti sauce or equivalent of pizza sauce and diced tomatoes
  • ½-1 lb of sliced pepperoni*
  • 4-5 cups of shredded mozzarella cheese
  • ⅓ cup Parmesan cheese
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of brown sugar
  • 1 teaspoon pasta sprinkle dried oregano
  • *Any additional toppings can be used that you normally put on your pizza. You will need about a cup of each topping.
  1. Cook pasta till el dente while you begin browning meat.
  2. Brown ground meat with chopped onion. When completely cooked, drain grease and return meat to the pan.
  3. Add sauce to the meat and simmer as you add the balsamic, brown sugar and pasta sprinkle.
  4. In a lightly greased 9x13 pan, pour a small amount of meat sauce to lightly coat bottom.
  5. Begin layering with ⅓ of the pasta, 1-1.5 cups of mozzarella cheese, 2 Tablespoons parmesan cheese, pepperoni or any other toppings followed by ⅓ of the sauce.
  6. Repeat layers two more times. On the last layer, pour the sauce over the pasta instead of cheese and toppings.
  7. Cook on 375 for 30-40 minutes.

It was a big hit along side the chicken bacon ranch pizza casserole.

baked chicken bacon ranch pizza casseroleCan’t wait to see what everyone has prepared this week for Hunk of Meat Monday!

Hunk of Meat Monday: Chicken Milano Casserole

I have nights, that I literally open the fridge and curse as I see chicken juice running everywhere. And it is running everywhere because of the frozen chicken I put in the fridge three days ago is fully thawed now. And obviously the packaging has a hole in it that I was unaware of three days ago. So, once the fridge is disinfected, it is time to get creative. I knew I had to add some red meat somehow to the meal, so took some inspiration from one of my favorite dishes at Johnny Carino’s, Chicken Milano, to make a casserole version.

Chicken Milano CasseroleI started with boneless, skinless chicken thighs. If you have chicken breasts, you can use those. I put some butter down in a large skillet.

buttering cast iron skilletThen season the chicken with salt and pepper. I also used a little of one of my new favorites from Penzeys.

Toasted granulated onionsSaute chicken on both sides for 8-10 minutes or until juices run clear. Once I flipped the chicken over, I also added mushrooms and garlic to begin sauteing.

Chicken with mushrooms and garlicThen pulled the chicken out to rest while I kept the mushrooms and garlic in the pan.

cooked chicken thighsLet it rest while you start boiling water for the pasta. My pasta of choice for spaghetti type casseroles is cut spaghetti.

cut spaghettiBack to your mushrooms…add chopped tomatoes and diced ham to the pan and continue to saute for a minute or two.

mushrooms, tomatoes, ham sauteWhile it is working, chop up the chicken.

chopped chicken for milano casseroleBegin mixing the casserole together by pouring a jar of alfredo sauce into the ham and mushroom saute.

Alfredo sauce mixtureStir the chicken into the mixture.

Chicken and alfredo sauceStir together and combine in cooked pasta.

Cut spaghetti for milano casseroleThen I realized I didn’t estimate how much sauce I needed accurately. It was too dry. I didn’t have another jar of Alfredo sauce. So, I grabbed some can of cream of something soups.

cream of soupsNow, this was a good improvise, but I think the casserole would be better with just Alfredo sauce. Now, the other key to this recipe is basil. I went to the Penzeys Pasta Sprinkle…

Pasta SprinkleAdded a tablespoon to the casserole along with salt and pepper.

Seasonings for casseroleI also didn’t realize just how much food this would be when it all got mixed together. So, BONUS!!! One meal tonight and one meal in the freezer.

Chicken Milano CasseroleCover the casserole with shredded cheese. I used Italian blend cheese, but good, old mozzarella will work too.

Chicken Milano CasseroleBake for 20-25 minutes on 350. The cheese will be melted and golden brown when you pull it out of the oven. The casserole will be bubbly around the edge as well.

Chicken and Ham Milano CasseroleServe with a salad and call it good! My kids loved this casserole.

Chicken Milano Casserole

Chicken Milano Casserole
A creamy chicken and ham casserole that is a great one to freeze as well!
  • 4 boneless, skinless chicken thighs
  • 1 teaspoon granulated onions
  • ½ tablespoon of butter
  • 2 garlic cloves, chopped
  • 8 ounces of mushrooms, sliced
  • 2 roma tomatoes, chopped
  • 8 ounces of diced ham
  • 2 jars of Alfredo sauce
  • 1 pound cut spaghetti, cooked al dente
  • 1 tablespoon Pasta Sprinkle or dried basil
  • Salt and Pepper
  • 2 cups shredded Italian Cheese blend
  1. Season chicken with salt, pepper and granulated onion and cook over medium heat in a buttered skillet. Cook chicken for 8-10 minutes on each side. When you have flipped the chicken, add mushrooms and garlic. Continue to cook until the chicken juices run clear.
  2. Remove chicken to let it rest for several minutes, leaving mushrooms and garlic in the pan. Add tomatoes and ham into the pan and saute for several minutes.
  3. Chop chicken into cubes. Pour one jar of alfredo sauce into pan with ham, mushrooms and tomatoes. Add chicken and cooked cut spaghetti. Add additional jar of Alfredo, pasta sprinkle and a teaspoon of salt and ½ teaspoon of pepper.
  4. Pour into two 2½ qt casserole dishes. Put one cup of shredded cheese on each casserole. Cook one at 350 degrees for 20-25 minutes and freeze the other for later.

And I have a feeling this week might be the week I need to use that freezer meal. Off to the races…link up your favorites!

Hunk of Meat Monday: Chicken Bacon Ranch Pizza Casserole

This recipe is a doozie. If you love bacon chicken ranch pizza, you are going to love this casserole.

baked chicken bacon ranch pizza casseroleI started by getting a pound, yes, a pound of bacon fried and crumbled. I drained all the bacon grease, but reserved it for use later.

Bacon fryingWhile the bacon is frying get water boiling for a pound of bow tie pasta and cut 2 pounds of boneless, skinless chicken thighs or breasts into bite sized pieces. I prefer thighs. The secret to flavorful chicken, seasoning. And for this I pull out the Hidden Valley Ranch seasoning.

Ranch seasoningCover the cut up chicken with the ranch seasoning.

ranch seasoned chickenThen, along with a tablespoon of bacon grease, put the chicken in a skillet and saute.

cut chicken cookingCut up one bell pepper and add to the chicken as it cooks along with two minced garlic cloves.

chicken cooking with peppers and garlicGet your pasta boiling till al dente. I like using bow tie pasta, but use anything that would have some nooks and crannies for the sauce to absorb into while baking.

bowtie pastaOnce the chicken is completely cooked, drain any excess oil and water. Put the chicken mixture back into the skillet and add one jar of the Alfredo sauce along with 1/3 cup of evaporated milk. Don’t have evaporated milk, use regular milk. Add another teaspoon of ranch seasoning as well.

evaporated milkLet the chicken and Alfredo sauce simmer for several minutes. Then begin layering the casserole. Begin with the remaining jar of Alfredo sauce and pour half of it on the bottom of one 13 X 9 pan or two 8 x 8 pans. Then start by layering 1/3 of the pasta.

start with alfredo baseThen layer a third of the chicken and alfredo sauce, 1/2 cup diced tomatoes, 1/4 of the crumbled bacon and one cup of Italian style shredded cheese.

chicken bacon ranch pizza casserole layersThe repeat layers with the 1/2 the remaining bowties, half the remaining chicken mixture, 1/2 cup of tomatoes, 1/3 the remaining bacon and 1 cup of cheese two more times. Finish by covering with the remaining Alfredo sauce you poured into the bottom of the pan, one more cup of cheese and the reaming bacon.

chicken pizza casserole assembledBake on 350 for 30 minutes.

baked chicken bacon ranch pizza casseroleThis is pure deliciousness. If you made two smaller casseroles, freeze one instead of baking for later. You will not regret it! Spoon up pure comfort with this chicken bacon ranch pizza casserole.

chicken bacon ranch pizza casserole

Chicken Bacon Ranch Pizza Casserole

Serves: 8 servings

If you love white pizza like the bacon chicken ranch pizza, you will love this casserole that uses all the same flavors.
  • 1 lb. bacon, fried and crumbled, grease saved
  • 2 lb. boneless, skinless chicken thighs
  • 2 tablespoons of ranch seasoning
  • 1 bell pepper, diced
  • 2 clove garlic, minced
  • 1 lb. bow tie pasta, cooked al dente
  • 2 jars of Alfredo sauce
  • ⅓ cup of evaporated milk or regular milk
  • 3 roma tomatoes, diced
  • 4 cups shredded Italian cheese blend
  1. Cut chicken into bite sized pieces, coat with 1 - 1.5 tablespoons of ranch seasoning. Saute in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic.
  2. When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet.
  3. Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes.
  4. Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer ⅓ of each of the following pasta, chicken sauce, and tomatoes. Use ¼ of the fried bacon. Spread 1 cup of cheese over top and repeat two more times.
  5. After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon.
  6. Bake for 30 minutes on 350.

Enjoy this recipe! It will feed a crowd of hungry people. Link up your latest this week on Hunk of Meat Monday!

Hunk of Meat Monday: Baked Cheesy Beef Spaghetti

So this friend of mine (we are friends in my mind) has this pretty amazing baked chicken spaghetti recipe. I decided to see if I could adjust it a bit to make it with ground beef instead of chicken this past week. And it was a successful new dish for ground beef.

Baked cheesy beef spaghetti

This dish becomes perfect for a weeknight meal if you have some ground beef that has already been browned to pull out of the freezer.

frozen crock pot browned beefStart by getting water going to cook a pound of spaghetti. I used cut spaghetti. If you use regular noodles, break them into three or four parts. While the spaghetti is cooking, finely dice one onion and one bell pepper.

diced onions and peppersOnce the spaghetti noodles are cooked, drain and begin mixing the rest of the ingredients in the pan you cooked the spaghetti.

cooked spaghetti noodlesMix the diced veggies, two cans of cream of mushroom soup and one can of cream of cheese soup, and 1 cup of shredded colby jack cheese along with the one pound of browned hamburger together.

soup, cheese and veggiesSeason with one teaspoon of seasoning salt and pepper to taste. Then stir in spaghetti and pour into a large casserole dish or 13 X 9 pan.

mixed beef spaghetti casseroleCover with an additional cup of shredded colby jack cheese.

Cheese covered beef spaghettiBake for 30-35 minutes on 350 degrees until the casserole is bubbly.

Baked Beefy Spaghetti CasseroleNext time I make it, I am going to split it in half and freeze one casserole for later. This made enough food for us for at least two meals if not three meals.

Beefy White Spaghetti
  • 1 lb browned hamburger
  • 1 pound of dry Spaghetti, into thirds
  • 2 cans cream of mushroom soup
  • 1 can of cream of cheese soup
  • 1 cup grated colby jack or cheddar cheese
  • 1 finely diced bell pepper
  • 1 finely diced onion
  • 1 teaspoon Lawry's Seasoned Salt
  • Salt And Pepper, to taste
  • 1 cup additional grated colby jack or cheddar cheese
  1. Cook spaghetti according to directions, drain and set aside. Mix beef, soups, 1 cup of cheese, and veggies together. Stir in seasonings and spaghetti noodles. Pour into large casserole dish or separate into two smaller casserole dishes to freeze one casserole for the future. Cover with the additional 1 cup of cheese. Bake for 30-35 minutes on 350 degrees.

What do you have cooking this week? Link on up to Hunk of Meat Monday!

Hunk of Meat Monday: Kickin’ King Ranch Chicken

Have you registered yet for the 101 Cozy Casseroles from Gooseberry Patch giveaway yet? Here is the Kickin’ King Ranch Chicken Casserole I talked about in the giveaway.

Kickin' King Ranch Chicken Casserole

Like the ravioli casserole, this was an easy recipe with standard ingredients that most people have on hand. I only made half of this recipe for us. I wasn’t sure how it would freeze with the tortilla chips in it. If you have ever frozen a recipe like this, let me know how it worked!

Maggie's Kickin' King Ranch Chicken Casserole

King ranch chicken ingredients

This casserole called for cooked cubed chicken. This momma stopped and bought a rotisserie chicken on the way home to make the chicken cooking faster:)

rotisserie chickenI pulled the skin off the chicken and shredded the chicken. I used the entire breast and also the thighs. The kids kidnapped the drumsticks for a an appetizers.

shredded chicken

I then added the cream of mushroom and chicken soup, Rotelle, and spices. I left the water out of the recipe. The mixture seemed pretty moist without the water.

casserole ingredientsMixed it all together before starting on the layers in the casserole dish.

Chicken mixNow the recipe calls for two bags of tortilla chips. I assumed I would need a whole bag for half the recipe. I by no means needed even a half of a bag for the bottom of a two quart casserole dish.

Tortilla chips on the bottom of a casserole dishOnce one layer of chips is down, pour the chicken mixture over the chips.

Chicken layer in casseroleCover the casserole with a cup and a half to two cups of shredded cheese.

Casserole covered in cheeseBake for 30 minutes on 350 degrees or until bubbly.

Baked king ranch casseroleThe recipe has a little heat to it with the chili powder, which we loved. However, if you are a family that doesn’t like a lot of heat, then you may want to cut back on the chili powder. But, boy is it good. We ate it with some of the tortilla chips that were left.

Kickin’ King Ranch Chicken

Prep time: 

Cook time: 

Total time: 

Serves: 6-8

A flavorful Tex-Mex chicken casserole that is easy to make with ingredients you will have on hand.
  • 3-4 chicken breasts and/or thigns (shredded or cubed)
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can Rotelle (10 oz can of diced tomatoes with green chiles)
  • 1½ teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1 bag of tortilla chips
  • 2 cups shredded colby jack
Chicken Filling
  1. Shred or cube 3-4 cooked chicken breasts or thighs that have had the skin removed.
  2. Add the soups, Rotelle, and seasonings to the chicken in a large bowl and mix together.
  1. Put a single layer of tortilla chips in the bottom of an ungreased 2-quart casserole dish.
  2. Pour the chicken filling over the chips, covering completely.
  3. Sprinkle the chicken filling with the shredded cheese to cover completely.
  4. Bake on 350 degrees for 30 minutes or until casserole is bubbly.

What do you have cooking this week? Don’t forget to go register for the 101 Cozy Casseroles cookbook too!



Hunk of Meat Monday: Chicken Cordon Bleu Casserole

A few weeks ago I made some lemon basil chicken. I made quite a bit since I was making it for a group of people to come over. Since I had the chicken grilled up I made up the PW’s grilled chicken with lemon basil pasta for the kids. Since the hubby was out of town no one would complain about having chicken. But, then I had a whole bunch of pasta leftover and still piles of chicken.

I had to plot how to convince eating chicken for supper would be ok. After a quick once over of the meat and cheese drawer I figured out a little Swiss cheese and some ham might be the trick. So, I bring you chicken cordon bleu casserole with a lemony twist.

I must admit, after seeing the chicken cordon bleu lasagna from My Kitchen Apron, I think I will trying her recipe as well. It looks awesome!

For my casserole, I started by cutting up about 2 cups worth of the leftover lemon

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basil chicken and shredding about a cups worth of Swiss cheese.

I then pulled out the leftover lemon basil pasta. There was most of the pasta left. I would recommend making at least 12 ounces of pasta if not a whole pound for a 13 x 9 pan or two 8 x 8 pans. I used a rigatoni past but use whatever shape you have on hand. Cook the pasta to al dente if you are not using leftovers like I did. Add the cheese and 1 cup of milk to the pasta and combine.

For extra creaminess I added a can of cream of chicken soup and then added the cut up chicken and a cup of cubed ham.

Pour into a 13 x 9 pan.

Since mine had a lemon base to the chicken and pasta, I sprinkled the top of the pasta with lemon pepper.

I melted 2 tablespoons of butter and mixed in 1 cup of breadcrumbs. I poured over top of the casserole.

Bake on 350 degrees for about 20-25 minutes until bubbly.

The casserole was fantastic. The kids loved it and the hubby even ate leftovers:) Double win!

What do you have cooking this week. Link on up. No rules except show me the meat. Enjoy getting new ideas for you too!

Linked to:
Melt in your mouth Monday
Tasty Tuesday

Hunk of Meat Mondays

Easter Brunch Egg Casserole

Still eating hard boiled eggs at your house? Us too. Here is a quick and easy casserole to use up some of your Easter eggs.

Start by frying up about a half of pound of bacon. I cut the bacon before frying instead of crumbling whole slices after frying.

Spoon out the bacon on to a paper towel to absorb the grease.

Start making a cream sauce with three tablespoons of butter melted and three tablespoons of flour. Mix together and cook for a minute before adding two cups of milk, slowly.

Cook until the sauce thickens. Then add one cup of shredded colby jack or cheddar cheese.
Make sure you have three to four eggs peeled and sliced. Then it is time to start layering your casserole. Grab a 1.5 quart casserole dish.
Begin by having a layer of cheese sauce, then eggs, bacon followed by sauce.
Repeat two to three times, ending with sauce on top and sprinkle with bacon. Bake for 25-30 minutes on 350 degrees.
Your kids will be licking the bowl it is so tasty! Another pre-soccer game meal accomplished for this working mom!
Easter Egg Brunch Casserole

Serving size: 4

A great casserole to make around Easter when you are trying to use up hard boiled eggs. Simple to make for a family or double or triple for a large group.
  • ½ pound bacon, fried and crumbled
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 cup shredded colby jack cheese
  • 3-4 hard boiled eggs, sliced
  1. Create a rue by melting flour and butter together in a sauce pan. Cook for one minute and slowly start adding milk to the rue. Cook over medium heat, whisking to make sure the sauce doesn't scorch, till sauce thickens and begins to boil.
  2. Decrease heat and add cheese. Stir until cheese is completely melted and remove from heat.
  3. Using a 1.5 quart casserole dish begin by layering a thin layer of sauce followed by eggs and then bacon. Repeat at least twice. End with sauce followed with a bacon top.
  4. Bake on 350 for 20-25 minutes, until casserole is bubbling.
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