Tuesday, March 20, 2012

Creamy Casseroles

If you don't like creamy, yummy, melt-in-your-mouth goodness, this post isn't for you. If you do, and, better yet, if you love to get that goodness quickly and easily, read on!

I thought I'd share two of my favorite recipes with you today. Actually, it's one recipe, tweaked a little to make two different dishes. The first is a favorite with my kiddos and the second is always a hit with the adults. Both are super easy and fairly quick to fix.

Unfortunately, I don't have any photos. :(

Creamy Chicken Casserole
4-5 large, boneless, skinless chicken breasts*
1 8oz. cream cheese, softened
1 can of cream of chicken soup
1/2-3/4 cup sour cream (add until as creamy as you'd like it)

Topping:
1 sleeve Ritz crackers, crushed
1 stick butter, melted

Boil chicken breasts until done, then move to a plate to cool. In a separate bowl, mix together cream cheese, cream of chicken soup, and sour cream. Shred chicken or simply tear into bite size pieces and stir into mixture. Spread into an ungreased 9 x 13 baking dish. Sprinkle crushed crackers on top. Drizzle melted butter over the crackers. Bake at 350 for about thirty minutes or until bubbling around the edges. Serves 6-8.

*Note: I have also used a whole bag of frozen chicken tenders and added to the casserole just what I needed, (by eyeballing it :)) and then used the rest of the boiled chicken for a different recipe.


Best Broccoli Casserole
3 boxes of frozen, chopped broccoli, prepared according to package directions
1 8 oz. cream cheese
1 can cream of chicken soup
6-8 oz. velveeta cheese

Topping:
1 sleeve Ritz crackers, crushed
1 stick butter, melted

While broccoli is cooking, heat cream cheese and velveeta in a microwaveable bowl until soft and able to be stirred easily. Add cream of chicken soup and mix well. After draining the broccoli, fold it into the cheese mixture. Spread into an ungreased 9x13 baking dish. Sprinkle crushed crackers on top. Drizzle melted butter over the crackers. Bake at 350 until bubbly around the edges. Serves at least 6-8.

You can actually make either of these casseroles the night before you need them. Take them out of the fridge about an hour before baking. Add the topping just before baking.

Enjoy!

3 comments:

  1. You can fix them both and have us over any old time you wish ;)

    Vonnie

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  2. I'm with Vonnie! :-) Both of these sound wonderful! You can also do the same with a large bag of frozen hash browns, cream of chicken and/or mushroom soup, and 8 oz of shredded cheddar (or Velveeta). Hard to mess up these things! Oh, I don't use the cream cheese with the potatoes, but that would make them extra creamy!

    Glenda

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  3. Put cream cheese in anything and I'll eat it. Well...almost anything! ;)
    Vonnie, I'll have to do that! But, I don't really think I'd want both casseroles together. Might be a leeetle too much.
    Glenda, that sounds good, too! I have a recipe for hashbrown casserole that has those ingredients in it. Always yummy!

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