Parmesan Chicken Casserole

I'll keep this short and sweet: If you love chicken parmesan, you're going to love this dish. Chicken, pasta, tomatos, cheese, what's not to love?

Recipe adapted from here.

Ingredients:
14.5-ounce can of diced tomatoes
1/2 tablespoon olive oil
3 garlic cloves, minced
1/4 teaspoon dried oregano
1 teaspoon dried basil
pinch of red pepper flakes
1/8 teaspoon salt
1 cup water
1/2 to 1 cup chicken broth
6 ounces pasta
1/2 cup parmesan cheese, grated
pinch of black pepper
1/2 cup mozzarella
1 cup cooked chicken, shredded

Directions:
Preheat oven to 475 degrees.

Over medium-high heat, heat oil in a large skillet (oven safe if you have one). Cook garlic, oregano, basil, red pepper flakes, and salt until fragrant, approximately 1 minute. Add canned tomatoes--liquid and all--the water, 1/2 cup chicken broth, and pasta to the pan. Stir to combine. Brinng to a vigorous simmer, cover pan, and simmer (you may need to reduce the heat) until the pasta is tender, 15 to 20 minutes. Stir mixture frequently.

Once the pasta is cooked, remove the cover and stir in the parmesan cheese, pepper, and chicken. If the mixture is dry, add another 1/2 cup of chicken broth (I had to do this). Now, if your skillet is oven safe, sprinkle the top of the casserole with the mozzarella. If your skillet isn't oven safe (mine wasn't) tranfer the mixture to an 8x8-inch baking dish and sprinkle with mozzarella. Bake for 5 or 10 minutes or until the cheese has melted and bubbles have formed around the edges of the pan.

I made bread sticks to go with this casserole and we have spiced rum brown butter cookies for dessert!

Enjoy!

~Krissy

More Casserole Recipes:
Alfredo Green Bean Casserole
Black Bean and Sausage Stovetop Casserole
Cheesy Sausage and Potato Casserole
Cheesy Tomato Zucchini Bake 
Pumpkin Penne Casserole
Sausage and Bean Casserole
The Ultimate Comfort Food Casserole

Black Bean and Sausage Stovetop Casserole

I spent Memorial Weekend in northern Michigan with my parents at their river-side cabin. Sadly, Eric had to work and couldn't come. My mom doesn't really like to cook, so I told her I'd do all the cooking for the weekend because as you all know, I love it. I introduced my parents to some of my favorite recipes such as my tomato and artichoke chicken (my mom's favorite), turkey burgers with avocado sauce, zucchini chips, and roasted chickpeas. I tested out some new recipes on them too: baked parmesan tomatoes, Alfredo green bean casserole, orange chocolate chip cookies, and this black bean and sausage.

I would like to thank Martha Stewart for this recipe. I only changed a few minor things. It was simple yet full of flavor and incredibly filling.

Parents didn't have a large skillet at the cabin so I used a stock pot.

Ingredients:

2 teaspoons olive oil

1 ½ cup carrots, diced small (I used baby carrots)

2/3 cups yellow onion, diced

2 garlic cloves minced

1 pound sausage (I used bratwursts but next time I think I'll use something spicier) 

2 cups chicken broth

2 can black beans (15.5 ounce each), rinsed and drained

Pepper

Directions:

Cut the sausage into 1 inch pieces. Heat oil over a medium-high in a large skillet and add the sausage. Cook until all sides are brown. Remove from pan and transfer to paper towel-lined plate. Add the carrots and onions to the oil and cook until the vegetables soften. Season with pepper. Add garlic and cook until golden brown.

Pour in black beans and broth; bring to a boil. Add the sausage back into the pan, reduce heat to a rapid simmer, and cook until the carrots become tender, 12 to 15 minutes. Remove the skillet from heat and serve.

I think this was my dad's favorite recipe. After dinner he kept picking at the pot, first eating all the sausage, then the carrots, and finally the beans.

Enjoy!

~Krissy

Sausage and Bean Casserole

I just have to say it again: I love all that liquor, wine, and beer does to food, whether I'm making a dessert like Bailey's cupcakes or an entree like pasta in vodka sauce. And this recipe is just one more reason to love cooking with alcohol. The red wine in this adds such depth and flavor to a rather simple bean and sausage dish. The casserole was quite a hit with everyone in Eric's family--except for Eric, but only because he doesn't really like beans. He did, however, pick out all the sausage to eat.

Ingredients:
2 1/2 cups sourdough breadcrumbs
kosher salt
black pepper
1 teaspoon dried thyme
1 pound sweet sausage
1/2 cup red onion, sliced
4 garlic cloves, minced
1/4 cup tomato sauce
1 cup chicken broth
1 cup water
1/2 cup dry red wine
 2 15.5-ounce cans of Great Northern beans

Directions:
Preheat oven to 375 degrees.

Toss breadcrumbs with salt, pepper, and thyme. Set aside.

In a large, deep skillet, cook the sausage, onions, and garlic on medium-high heat until the sausage begins to brown and the onions caramelize, 10 to 15 minutes.

Add tomato sauce, broth, wine, and water. Bring to a boil then reduce to a simmer and add beans. Simmer for about 10 minutes, stirring occasionally.

Transfer to a 9x13-inch baking dish. Top with breadcrumbs. Bake for 15 to 20 minutes or until the breadcrumbs turn a golden brown.

Enjoy!

~Krissy

Cheesy Sausage Potato Casserole

Tonight was one of those nights when I don't know what to make for dinner so I start going through the fridge and pantry to see what we have. I know I need to use up the rest of the potatoes soon. There's smoked sausage in the freezer, a can of cream of chicken in the pantry . . . I can make a casserole! Add some cheddar cheese because cheese makes everything better. And some garlic. Sneak some onions in too. Might turn out awful; might be good. Luckily, it turned out pretty damn good and will be added to my list of dinner ideas in the future.

Ingredients:
1 pound smoked sausage
3 cups thinly sliced potatoes
1 (10.75-ounce) can cream of chicken
1/2 cup milk
3/4 cup cheddar cheese, shredded, plus extra
1 tablespoon onion, minced
1 teaspoon garlic powder
pepper, to taste

Directions:
You can cook the sausage two different ways. I like my sausage broiled so I stuck in the oven on broil for 10 to 15 minutes to blacken it a bit. Or you could brown it on the stove top to add more flavor. You can also use spicy or even sweet sausage, whatever you have on hand. Next time I'll probably use spicy just because that's our favorite kind. Once cooked, cut the sausage into bite-sized pieces. Set aside.

Preheat oven to 350 F. Grease a 2-quart casserole pan and layer the potatoes in the bottom of it.

In a saucepan, heat the cream of chicken and milk. Add 3/4 cup shredded cheese and stir until the cheese is completely melted. Remove from heat. Stir in onions, garlic powder, pepper, and sausage (I will probably add thyme to the mix next time. I just didn't have any on hand tonight). Pour the mixture over the potatoes. Sprinkle a handful of shredded cheese over the top. Bake for about one hour or until the potatoes become tender.

Enjoy!

~Krissy