Poppyseed chicken casserole

This recipe makes enough to feed an army! The first time I made it I didn't realize just how much it makes and ended up freezing some. Despite the cream and sour cream it was still great defrosted.

Not exactly health food, but it sure is good!

I hope to put up a picture soon.

Ingredients:

4 boxes Rice a Roni Long Grain and Wild Rice

5 cups cooked chicken, cubed or shredded

2 cans cream of chicken soup

2 cups cream

2 cups sour cream

2 or 3 tubes Ritz crackers, crushed

3 T butter

Poppy seeds

Directions:

Cook the rice according to package direction and spread in an 11x15 pan. Mix the cream of chicken soup, cream and sour cream together. Place chicken on top of rice and pour sauce on evenly. Sprinkle with poppy seeds. Crush the Ritz medium fine and mix with butter. Spread Ritz crackers over casserole. **Bake on lower rack** uncovered one hour at 350 degrees.

You can make this ahead of time and place in the fridge - you'll just need to bake it longer. Don't put the crackers on until just before baking.

Healthy Make Ahead Breakfast Casserole.

This passed weekend we had some friends come into town. I love make ahead anything, especially with a Moses to care for and a husband who is out building us a house before the sun comes up! This casserole was good, everyone went back for seconds!

INGREDIENTS:
8 ounces ciabatta bread, cut into 1-inch cubes
Cooking spray
1 pound turkey breakfast sausage
1/2 cup chopped green onions
1 1/4 cups fat-free milk
1 cup (4 ounces) reduced fat shredded sharp cheddar cheese
2 large eggs
1 8 ounce carton egg substitute
2 tablespoons chopped fresh parsley

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Arrange bread cubes in a single layer on a baking sheet. Bake at 400 degrees for 8 minutes or until toasted.
3. Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Combine sausage, bread, and onions in a large bowl. Combine milk, cheese, eggs and egg substitute in a medium bowl, stirring with whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2 quart baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350 degrees.
5. Uncover casserole. Bake at 350 for 50 minutes or until set and lightly browned. Sprinkle with parsley; serve immediately. Yield: 6 - 1 cup servings
Calories: 344 Fat 10.8 grams Protein: 28.7 Fiber: 1 gram

Easy Hashbrown Casserole

I first had this style of hashbrown casserole with my girlfriends at a B&B in Pagosa Springs. It was just DELICIOUS and thus came my search for a similar recipe. I came across this one a few years ago on Allrecipes and have made it for just about every event I could think of: bridal brunches, a tea, church potlucks, camping, family get togethers, for the postpartum mom, and tonight, a quick dinner! It's super easy, can be frozen and cooked later, and it leaves you full, full, full. A definite keeper in our house.

[Imagine picture of wonderful cheesy, hashbrown-y casserole right here. Dinner was in a hurry tonight. No time for pictures! Sorry!]

INGREDIENTS:
1 (2 pound) package frozen hash brown potatoes, thawed-I like to grate my own from fresh potatoes cause we usually have those on hand. In that case, use 6-8 depending on their size.
1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded cheddar cheese

2 cups cubed ham (optional)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes. Serves 5