EASY CHICKEN CASSEROLE RECIPESI've got some awesome easy chicken casserole recipes...they are my favorites. I hope you and your family enjoy them as much as we do. Delish.Of course with any of these recipes you can substitute turkey for these recipes. 
These casseroles are made in one dish and so easy to prepare. Serve any of these casseroles with my homemade bread. So browse through these and many more of my moist chicken recipes... These creamy easy chicken casserole recipes will soon become family favorites. From savory Swiss Chicken Casserole to Chicken Florentine Casserole. Many chicken recipes for you to try. CHICKEN FLORENTINE CASSEROLE 4 skinless, boneless chicken breast halves 2 TBS butter 2 TBS canola oil 2 cups spinach, chopped 1 cup fresh mushrooms, sliced 3 tsp garlic, minced 1 TBS lemon juice 1 can condensed cream of mushroom 1 TBS Italian seasoning 1/2 cup heavy cream 1/2 cup parmesan cheese, grated 3/4 cup bacon, cooked and crumbled 2 cups mozzarella cheese, shredded PREHEAT oven to 350 degrees. Lightly spray a 9x13 inch pan with vegetable oil. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, cream and Parmesan cheese. Pour the sauce over the all and top it off with the crumbled bacon. Bake for 25 minutes. Remove from the oven and top with cheese. Continue to bake for 25-30 minutes or until the cheese is light brown and bubbly. NOTE:
Chicken and Biscuit Casserole
Here's another one of my easy chicken casserole recipes that is a breeze to make and so good. Serve with a salad and homemade bread. Delicious. SWISS CHICKEN CASSEROLE 6 skinless, boneless chicken breasts Combine the soup and milk; whisk well. Spoon this mixture over the chicken and cheese and then sprinkle with the stuffing mix. Drizzle with melted butter and bake for 50 minutes. Crock Pot Method Cover and cook 3-4 hours, longer if using frozen chicken breasts. It will NOT be dry so do not add anything more to this recipe. |
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SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.