Chicken Wild Rice Casserole | Easy Week Night Dinner

Ingredients
2 cups Wild Rice
3-4 large Chicken Breasts
2-3 cups Broccoli

2 Can Cream of Mushroom Soup (You can use Campbell's or an Organic version works well too)

1 clove Garlic

Directions

Place 2 cups rice with 4 cups water in stock pot. Bring to a boil and then let simmer for 35-40 minutes or until tender.

Saute chicken in a skillet with olive oil and garlic.

Remove cooked chicken to cool.

Place broccoli in same skillet with 1/2 cup water. Place a lid on the skillet to steam the broccoli.

Dice the cooled chicken.

Mix the cooked rice, diced chicken, and steamed broccoli with cream of mushroom soup.

Place in a baking dish and bake at 350 degrees for 20-25 minutes.

You can top with white cheddar or any type of cheese if you'd like!

Lasagna

 My dear friend, Mary, had her baby last weekend and I wanted to take a meal or two to her and her family to welcome the little one home! I ended up making 5 lasagnas and froze a few for us to eat later on. These are a great freezer meal and are easy to pop in the oven for dinner.

Ingredients

(for one lasagna)

1 package Lasagna Noodles

1 lb Ground Beef

1/2 lb Ground Sausage

1 large Yellow Onion

1small container Cottage Cheese

1 small container Ricotta Cheese

1 lb Mozzarella Cheese

1 cup finley grated Parmesan Cheese

1 large can Crushed Tomatoes

1 large can Diced Tomatoes

3 tsp Oregano

3-4 cloves Garlic

2 tsp Salt

Directions

Brown beef & sausage in a saute pan until cooked thoroughly.

Drain the meat and use the pan to saute the diced yellow onions.

Combine the meat and sauteed onions

Add both cans of tomatoes, garlic, oregano, and salt.

Bring to a simmer.

(My assembly line for 5 lasagnas)

Add a layer of the tomato/meat mixture to your casserole dish.

Add a layer of noodles over the meat.

Add dollops of cottage cheese and ricotta to the warm noodles and spread it around in an even layer.

Add a layer of mozzarella cheese over the cottage cheese and ricotta cheese.

Add another layer of meat, noodles, cottage & ricotta, and mozzarella.

Top with extra Parmesan cheese.

Bake at 375 degrees for 35-40 minutes.

Serve hot or let it cool and freeze it for up to 3 months.



Chicken Verde Enchiladas

Ingredients

3 Cooked Chicken Breasts, chopped
1 Can Verde/Green Enchilada Sauce
1 Cup Shredded Cheddar Cheese
6-8 Flour or Corn Tortillas (I like the raw ones your cook yourself from Costco)
Garnish with Guacamole, Cilantro, Fresh Tomatoes, Lime.

Directions

Heat oven to 375 degrees.

Cook chicken breasts. Cool slightly. Chop into pieces.

Cook raw torillas in frying pan.

Cover bottom of casserole dish with Enchilada Sauce.

Layer with pieces of tortilla.

Add pieces of chicken.

Top with Cheese.

Repeat for 3-4 layers.

Top the entire casserole with cheese and more Enchilada sauce.

Bake for 20-25 minutes. I like to use the broiler for 2 minutes at the end to crips up the cheese on top and create a nice golden brown crust!

Garnish with Guacamole, Limes, Cilantro, Fresh Tomatoes, Sour Cream, and Salsa!

Enjoy!