Wednesday, August 5, 2015

Buffalo Chicken Sandwiches

  • 4-6 boneless, skinless Chicken Breasts
  • 1 (12 oz) Bottle Buffalo Wing Sauce
  • 2 T. Ranch mix seasoning
  • 2 T. Butter
Place chicken breasts in a lightly greased crock pot. In a medium bowl, combine the buffalo wing sauce and ranch seasoning. Pour hot sauce mixture over chicken and cook on low for 6-8 hours.
Once cooked, shred chicken breasts in the crock pot. Stir in butter until melted.
Melt cheese on top of each sandwich and top with Ranch dressing as desired.

Thursday, July 23, 2015

Baked Chicken Alfredo Ziti


  • 12 oz. Ziti noodles
  • 2 c. shredded, cooked chicken
  • 1 batch Alfredo sauce (recipe is below)
  • 11/2 c. shredded Mozzarella cheese
Alfredo Sauce:
  • 1 T. Olive oil
  • 4 Garlic cloves, minced
  • 3 T. Flour
  • 1c.Chicken Broth
  • 1 c. Low fat milk
  • 3/4 c. Grated Parmesan Cheese
  • 1/2 t. Salt
  • 1/4 t. Black Pepper
Cook the pasta until al dente in a large pot. Drain pasta and return to pot and add chicken and alfredo sauce. Gently toss until noodles are evenly coated. 
Pour half the pasta into a  greased 9x13 baking dish. Sprinkle top evenly with 1 c. cheese. Layer remaining pasta on top of cheese and sprinkle with remaining 1/2 c. cheese. 
Bake for 20-25 minutes or until it starts to turn golden. 
 
To make Sauce:
Heat oil in large saute pan over medium high. Add garlic and saute for 1 minute until fragrant. Sprinkle with flour and stir to combine. Saute for and additional minute stirring occasionally.
Slowly add chicken broth, whisking until smooth. Whisk in milk and bring sauce to a simmer. Let cook for an additional minute until thickened, add Parmesan cheese, salt and pepper. Stir until melted.  Remove from heat and set aside.

Tuesday, October 28, 2014

Greek Yogurt Chicken Alfredo Spaghetti Squash Boats

This is so good and rich and such a feel good food  that its hard to believe that it could be even a tiny bit healthy! I'm a squash lover but this recipe took spaghetti squash to a whole new, mind blowing level. My littles LOVED it...until they figured out that the "noodles" were squash. Then it was suddenly yucky. 
--------------------------------------------------------

~ 1 Medium Spaghetti Squash
~ 2 lrg. Garlic cloves, Chopped
~ 1 T. Olive Oil
~ 3/4 c. Low Sodium Chicken Stock
~ 2 t. Cornstarch
~ 1/2 t. Salt
~ 1/2 t. Black Pepper
~ 1/2 c. Grated Parmesan Cheese
~ 3/4 c. Plain Greek Yogurt
~ 2 c. Cooked, Shredded Chicken Breast
~1/4 c. Low Fat Shredded Mozzarella Cheese

Start by cooking spaghetti squash. My go to method is to stab a few holes in it and put in microwave for 6 minutes at a time until soft and steaming.
While that is cooking, preheat a large skillet on medium high heat and add olive oil. Add garlic and saute just until fragrant. Add chicken stock, cornstarch, salt, and pepper then whisk until smooth.  Remove from heat and add Parmesan cheese. Stir until melted.  Add greek yogurt and stir again until smooth. Then stir in chicken. 
Preheat oven to 375 degrees. Cut spaghetti squash in half and remove seeds. With a fork, separate spaghetti squash from the shell and leave in the shell. Scoop chicken Alfredo sauce on top of each shell and lightly mix to distribute sauce to the the bottom of the shell. Top each shell with 2 T.of Mozzarella cheese. Bake for 10-12 minutes in a baking pan then broil for 5 more minutes. Stir the squash before serving. 

Thursday, September 4, 2014

Creamed Peas and Potatoes

This was one of my favorite meals growing up but my grandma was the only one that could make just right. It's the ultimate comfort food; creamy and warm and it is the BEST with potatoes and peas straight from the garden. I can count on one hand how many I've made creamed peas and potatoes while I've been married simply because I could never get it like my grandma's. Recently, I've finally mastered it and my husband and children are now rolling in creamy bliss.
_______________________________________________________

  • 1 stick of Butter
  • 5 or 6 T. Flour
  • 2-3 c. Potatoes, cubed and boiled
  • Peas
  • 1/2 gal. Milk
  • Salt & Pepper to taste
In a large pot melt stick of butter on medium-high heat. Gradually add and stir in flour until thick (you are making a roux).  Stir in milk.  Add potatoes and peas. Generously salt and pepper to taste. Stir until until thick and creamy.

Tuesday, September 2, 2014

Savory Chicken and Spinach Crepe FIlling

I can always tell when my husband REALLY likes something that I make. He eats in about 4 bites, doesn't say a word, and there a constant "mmmmm" coming from him. This was one of those meals. 
___________________________________________________

  •  1 T. Canola Oil
  • 1/2 c. Diced Sweet Onion
  • 2 c. Fresh Spinach
  • 1/2 c. Grated Parmesan
  • 1/4 c. Mayonnaise
  • 1 8 oz. pkg Cream Cheese, room temperature
  • 2 c. Diced cooked Chicken
  • 1/2 t. Salt
  • 1/4 t. Pepper
  • 1 c. Colby Jack Cheese
 Preheat oven to 350 degrees. In a medium bowl stir together cream cheese, parmesan cheese, salt and pepper, and mayo until smooth.
In a medium skillet, saute onions in oil over medium heat until onions are soft and slightly carmelized. Add garlic and cook for an additional minute.  Add spinach and saute for 2 minutes.  Add chicken and cheese-may mixture to pan and stir until combined. Removed from heat.
Add crepe filling to center of crepe and roll it up. Repeat with remaining crepes and place side by side in a greased 9 x13 baking dish.  Sprinkle colby jack cheese over the top of each crepe. Bake for 20 minutes or until cheese is melted.

Friday, August 29, 2014

Follow On Facebook

Do you like More Than Just A Casserole on Facebook??
Go here and like now!

Tuesday, August 5, 2014

Grilled Chicken Cordon Bleu Sandwich

Summer is the season for grilling. This sammy is delicious, easy, and can be made without turning your oven on! I love pretty much everything made on a  grill and I especially love chicken cordon bleu. This is a match made in heaven.
-------------------------------------------------------------------------

  • Bread
  • Deli sliced ham
  • Swiss cheese
  • Grilled Chicken breast, sliced
  • Mustard sauce
Mustard Sauce:
  • 1 T. Yellow Mustard
  • 1 T. Hot Dijon Mustard
  • 1/4 c. Honey
  • 1/2 T. Lemon Juice
  • 1/8 t. Onion Powder
  • 1/3 Mayonnaise
Start by grilling chicken breasts.  While chicken is grilling mix sauce ingredients together until smooth. Then build sandwich: spread mustard sauce on bread, then place deli ham, sliced chicken breast, swiss cheese.   Butter outer sides of sandwich and place on grill. Grill on each side for a few minutes until cheese is melted and bread is golden brown.