Category Archives: Casseroles

Swiss Chicken with White Wine

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This recipe was submitted by Eric Nagel: My family has been enjoying eMeals for a few months now (my review of eMeals can be read here), and recently we had our first meal that called for wine.  The kids loved the Swiss Chicken, but I thought the stuffing was rather dry (and burnt, in some areas). Next time we have this meal, I’d like to cover the dish with aluminum foil to see if the stuffing could remain moist. Also, my wife just grabbed a bottle of wine from the basement (it was a bottle from my recent shipment from Laithwaites wine club) – I wonder how a different white wine would change this dish?

Swiss Chicken with White Wine
 
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Recipe type: Entree
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Cook time: 
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Ingredients
  • 4-6 boneless, skinless chicken breasts
  • 10-3/4 oz. cream of chicken soup (1 can)
  • ¼ c. butter, melted
  • ¼ c. white wine
  • 1 c. stuffing mix
  • 6 slices Swiss cheese
Instructions
  1. Melt the butter & combine with the stuffing mix.
  2. Combine wine & cream of chicken soup.
  3. In a casserole dish, cover chicken with a slice of cheese each.
  4. Pour over the wine & soup mixture, then the stuffing.
  5. Bake uncovered at 350° F. for 45 minutes.

 

Cheesy Rice Casserole

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Marilyn Says: This is a great side dish – goes well with ham.

Cheesy Rice Casserole
 
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Recipe type: Side Dish
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Ingredients
  • 1 c. raw long grain rice
  • ¾ lb. Monterey Jack cheese, shredded
  • ¾ lb. cheddar cheese, shredded
  • 16 oz. sour cream
  • 7 oz. green chilies, chopped
  • ½ tsp salt
Instructions
  1. Bring to a boil 2 c. water (½ tsp salt added). Add rice; stir well & cover. When it comes to a boil, turn to low & cover for 50 minutes without lifting the lid.
  2. Spray a 3 qt. oven-proof casserole with nonstick vegetable spray. Preheat oven to 350°F.
  3. In a large bowl, mix all ingredients together. Bake in preheated oven 45 minutes uncovered. Serve hot as a side dish.

 

Enchilada Casserole

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Submitted by Nicole~
Serves 2

Ingredients

1.5-2 lb. ground beef 1 taco seasoning packet
1 tbsp oregano 1 tbsp Italian Seasoning
2 cans corn 1 can Enchilada sauce
12-15 flour tortillas 4 c. cheese
salt & pepper to taste

Directions

  1. Preheat oven to 350°F. Brown meat with seasonings, adding corn & enchilada sauce until done.
  2. Place layer of tortillas on bottom of 9″x11″ dish, add layer of meat mixture, top with cheese. Repeat until out of tortillas & meat mixture leaving off top layer of cheese.
  3. Bake 25-30 minutes.
  4. Remove adding final layer of cheese & bake 5 minutes.

Chef’s Note: This dish is great for pre-making or giving to neighbors when in need.

Mexican Lasagna, or, Tortilla Pie

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Submitted by Brad Waller
Serves 8

Ingredients

15 oz. corn (1 can) 15 oz. tomatoes (1 can)
16 oz. fat free refried beans (1 can) 15 oz. black beans (1 can)
15 oz. black olives (1 can) 6 flour tortillas
8 oz. salsa 1 lb. jalapeno jack cheese

Directions

  1. Slice the olives using an egg/mushroom slicer.
  2. Divide the diced tomatoes in half.
  3. Save ½ the can of tomatoes & combine the rest of the cans in a large bowl.  Add the salsa & cheese (grated). 
  4. Grease (or spray with Pam) a large round casserole dish approximately the diameter of the tortillas & lay down the first tortilla.  Spoon a layer of mix & repeat the layering until you are out of mix.  Add the last tortilla & the reserved tomatoes & some more cheese, if you like.
  5. Cook for 45 minutes at 350°F.  Slice into 8 pieces & serve.

Chef’s Note: Ounce measurements are estimated.  Basically just use one can of each of the ingredients. Calories are higher than I thought for this, as the olives add minimal volume & lots of calories from fat.  Call it 375 calories if divided in 8, 500 if by 6. Use whole wheat tortillas, skip the olives, & use low fat cheese & this might be healthy.

Chicken & Vegetables Over Pasta

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Submitted by M. Bernadette Fawver
Serves 4

Ingredients

4 chicken breasts, cubed 1 c. sliced mushrooms
2 tbsp butter 14-16 oz. cubed tomatoes (1 can)
2 tbsp olive oil 2/3 c. dry white wine
1 large onion, finely chopped 4-6 tbsp heavy cream
2 garlic cloves, crushed 2 tsp Italian seasoning
2 bell peppers (red, yellow, or green) cut into 1½” cubes salt & pepper
pasta to serve

Directions

  1. Season the chicken with salt & pepper to taste.  Heat oil and butter in a skillet; fry the chicken until browned all over.  
  2. Remove the chicken from the skillet.  Add the onion & garlic to the skillet & cook gently until just beginning to soften.  
  3. Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally.  Add the Italian seasoning.  
  4. Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.
  5. Place the chicken on the bed of vegetables.  Add the wine to the skillet & bring to a boil.  Pour the wine over the chicken & cover the casserole.  
  6. Cook in a preheated oven at 350°F. for 50 minutes.  When ready to serve, add cream & serve over pasta.