easy casseroles

This Chicken Bacon Ranch Casserole from Delish.com is the perfect weeknight dinner. 

Chicken Bacon Ranch Casserole

c. white rice

bacon,

Onion, finely chopped

boneless, skinless chicken breasts,

olive oil

Ranch seasoning

chicken broth

heavy cream

c. shredded Cheddar

mozzarella

parsley

I followed the recipe except used just 2 cups chicken broth.  Casserole was delicious!

This is literally our favorite family recipe.  The one that all of us and LOVE.  We are always sad that there are no leftovers.  We prepare the recipe as written and one time had hard rice but all the other times has worked for us perfectly. Oh and I NEVER review anything, but this was too good not to.

So as many others have complained: the rice isn't fully cooked with these instructions. I've found that medium to short grain rice cooks beautifully however, long grain white rice can be uses.
I've been cooking this recipe for about 2 years and here is my tweak: 
Par-boil the long grain white rice for about 5 minutes
Add only 1.5-2 cups of broth since the rice is par boiled. 
Here is how to par-boil:
1 Wash the rice in cold water (optional) and place in a pot.
2 Add some water, about twice the level of the rice.
3 Set on the stove and leave to cook.
Note when the water starts boiling and leave to cook for more 5 minutes.
4 Pour the contents of the pot in a sieve.
5 Place the sieve (with the rice) in a bowl of cold water.
6 Rince the rice and change the water if necessary.
7 Leave in the sieve to drain off all the water.
The rice is now ready to cook!

I followed the recipe, but upped the temperature like someone in the comments suggested. I even cooked it for 20 minutes longer than it says to and the rice was still not cooked. It smells fantastic, but it is inedible.

It didn’t taste very nice , my mother who is usually kind wouldn’t eat it

This recipe did not work for me. I followed the recipe to a T. When serving it looked and smelled delicious. The chicken was nicely cooked, but as we all started eating we horribly realized that the rice was still hard. So the whole meal went to waste. It was sad though for it did smelled amazing.  I do not k ow if this happens because I used Jasmine rice but I was very sad it did not work.

I Increased the baking tempreature to 375 and it turned out just fine.  I also let it sit for 5 min before digging in. Also I used instant rice as well.

Turned out good. I used 1 and 3/4 cup broth and added broccoli.

https://streaming.hearstdigitalstudios.com/manual_upload/59e4e4ddbbddbd4e88fbf0e6/mp4/Delish-Chicken-Bacon-Ranch-And-Rice-FRONT__1__1508173030_4000_hd_v3.mp4

Chicken Bacon Ranch Casserole Is Everything We Love In One Dinner

This take on chicken and waffles from Delish.com is the best way to enjoy this breakfast food. 

Chicken 'n Waffles Casserole

toaster waffles

(25-oz.) package frozen breaded chicken

eggs

c. milk

syrup,

butter,

Kosher salt

black pepper

After reading all the comments, I made this with a shallow 9 x 13 dish. Some alterations are always expected when I use any receipe, so I only baked the waffles for 6 min and the chicken for 15 min flipping both half way. Before putting the egg mixture over, I chunked the chicken and waffles, then drizzled some honey over the top. When finished baking, at 350 for 40 min, I let the family add their own syrup on top to taste. Everyone loved it! I will make this again.

In my oven it is done 20 - 30 min tops  At 375.
Everything is cooked but the eggs and they don’t take long at all. Decrease the milk and egg mixture if y’all don’t want it soggy

Better off just making chicken and waffles... I like the idea behind this recipe but it just wasn’t good.

I used large muffin pans so servings were individual and used the tip to add crumbled bacon on top—office staff loved it!! Great recipe!  
NOTE To Green Umbrella, many of us many not be as experienced as you so please inform us people and spread your knowledge rather than using hurtful words like “stupid.”

It was alright. Quick and Easy. I read the reviews and made the decision to stir the waffle and chicken in the egg mixture after I poured it in. Then after 30 mins of baking I put foil on top of the casserole so it wouldn't dry out. My 3 year old  and picky Significant Other likes it

Biggest suggestion to people is feel free to edit the recipe a little bit. If you do everything exactly how it says it won't turn out perfect. Feel free to cook it a little longer or shorter. You should know it is done based on how it looks not by a specific time. Make sure it is golden. This is great if you are a breakfast person and editing it for how much chicken or waffles you want is my suggestion. You like chicken a little more add some extra, waffles, put some more. Don't feel that you have to copy it word for word.

I baked this dish at 375 for about 45 minutes and it turned out nice. It was a good combination of sweet and savory. The top was a bit crunchy but it balanced out with maple syrup drizzled on top. Use good quality breaded chicken.

I made this as written in the recipe and the casserole burned, the chicken was overcooked, stringy and it was inedible.  After watching the video, you say to bake the casserole for only 45 minutes.  Your recipe says 1 hour.  I'm very disappointed...there are still people out there who follow recipes, not videos.  You should make sure your recipes are written accurately...

I baked the waffles for only 6 min (3 min each side) and breaded chicken strips for 18 min (9 on each side) on 375. Then threw it all together in baking dish and baked for an additional 30 min on 375 and it was just right. Perfectly golden brown and crispy on top. I also used the Belgian style cinnamon and brown sugar waffles (Ego brand-these waffles are a little thicker) and Tyson brand breaded chicken tenders (they were breaded in waffle style breading). Drizzle the syrup on and it was very good! I also cut the recipe in half since it was just two of us eating it.

It was not very good at all. The bottom was soggy and the top hard. The whole family complained that I made it this way.

Baked completed casserole at 375 for about 43 mins. Had some crispy waffle pieces on top but syrup softened those nicely. One of our family’s favorite recipes!

https://streaming.hearstdigitalstudios.com/04444d36-0535-41e9-a679-b8b905a1e247/video_rover_16x9_1080p_hd_1542648257_43762.mp4

You And Your Family Deserve This Chicken ‘N Waffles Casserole

Using fresh yellow squash, colorful zucchini, an easy cream sauce, and plenty of cheese, this Cheesy Zucchini and Squash Casserole feeds a houseful and tastes just like Thanksgiving at Grandma’s. The whole family will love it!

Cheesy Zucchini and Squash Casserole

zucchini,

squash,

all-purpose flour

milk

Italian Seasoning

garlic, (minced)

olive oil, (divided)

Salt and freshly ground pepper, (to taste)

mozzarella cheese, (divided)

grated parmesan cheese, (divided)

panko crumbs

Olive oil, (for drizzling)

Chopped fresh parsley, (for garnish)

Grated parmesan cheese, (for garnish, optional)

Preheat oven to 375˚F.

Grease a 9x13 baking dish with a bit of butter and set aside.

Cut or spiralize the zucchini and yellow squash; place in a colander, sprinkle with salt, and let drain.

In the meantime, melt the butter in a 2-qt.  saucepan set over medium heat.

Whisk in the flour; continue to whisk and cook for 2 minutes.

Slowly add in the milk, stir in Italian seasoning, and continue whisking constantly until smooth.

Simmer and whisk frequently for 8 to 10 minutes, or until sauce thickens.

Meanwhile, using paper towels, pat dry the squash and zucchini as much as you can and then place in a large bowl. Add garlic.

Add 1/2 tablespoon olive oil to the vegetables and season with salt and pepper to taste; toss to combine.

Heat remaining 1 tablespoon olive oil in a large skillet set over medium-high heat.

Add squash and zucchini to the hot oil and cook for 3 minutes, or until it just starts to soften; stir frequently. Remove from heat, drain, and set aside.

Spoon ¾-cup of the prepared cream sauce over the bottom of the buttered baking dish.

Arrange ½ of the squash mixture over the cream sauce.

Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the parmesan cheese.

Add the rest of the squash mixture and cover with the rest of the cream sauce, then sprinkle with remaining cheeses.

Sprinkle panko crumbs over the top and drizzle with olive oil.

Bake for 30 to 35 minutes, or until top is golden.

Remove from oven and let cool 10 minutes.

Garnish with parsley and parmesan cheese. Serve.

Creamy Chicken Casserole prepared with tender chunks of white meat chicken and wilted spinach in a creamy cheddar sauce, and sprinkled with buttery cracker crumbs!

Creamy Chicken Casserole

chicken breasts, (diced)

Salt and fresh ground black pepper, (to taste)

oz bag frozen cut up spinach

sour cream

mayonnaise

cheddar cheese

paprika

garlic powder

onion powder

sleeve ritz crackers, (crushed)

butter, (melted)

Preheat oven to 350˚F.

Lightly grease a 9x13 baking dish with cooking spray and set aside.

Heat olive oil in a large skillet set over medium high heat.

Add cut up chicken to the hot oil; season with basil, salt, and pepper, and cook for 5 minutes, stirring occasionally.

Add frozen spinach to the skillet and cook until spinach is thawed and chicken is cooked through; about 5 more minutes. NOTE: IF using thawed/fresh spinach, add it to the skillet only 2 minutes before the chicken is cooked through.

Transfer chicken and spinach mixture to previously prepared baking dish.

To the chicken, add sour cream, mayonnaise, and shredded cheddar.

Season with paprika, garlic powder, and onion powder; mix and stir until thoroughly combined. If it looks dry, add just a bit more sour cream or mayo.

Smooth out the top. Set aside.

Crush the ritz crackers and put them in a bowl; drizzle melted butter over the crushed crackers and stir to combine.

Sprinkle the crackers over the chicken mixture.

Bake, uncovered, for 30 to 35 minutes, or until casserole is hot and bubbly on the sides.

Remove from oven and let stand 10 minutes.

Garnish with parsley.

Serve.

Your favorite sandwich in casserole form!

Philly Cheesesteak Casserole

beef

Italian seasoning

chili powder

red pepper flakes (optional)

green peppers

onions chopped

Velveeta

macaroni

Salt & pepper

Preheat oven to 350°. Grease a 9x13 baking dish and set aside.

Brown ground beef in a skillet, seasoning it with garlic powder, Italian seasoning, paprika, and chili powder. Drain excess fat and set aside.

In a separate, large skillet, saute peppers and onions over medium-high heat until cooked.

While pepper and onions are sauteing, cook the 1 pound of macaroni noodles according to package directions.

Once onions and peppers are done cooking, stir in ground beef mixture. Slice up Velveeta and add to the same skillet, stirring until melted and smooth.

Pour cooked macaroni and pepper/beef mixture in a large bowl, siring just enough to combine.

Place in prepared baking dish and bake for 15-20 minutes.

Meat, vegetable, and rice -- that&#039;s what you get with every serving of Finnish Ground Beef and Cabbage Casserole.  It&#039;s three times as delicious in every bite!

Finnish Ground Beef & Cabbage Casserole

ground beef (about 1 lb)

to 1 kg cabbage (about 1.5 to 2 lbs), (chopped finely)

rice

stock

tbsp syrup

onion, (chopped finely)

garlic, (chopped finely)

salt and pepper, (for seasoning)

Cook the rice as usual (or as per package).

While rice is cooking, heat two tablespoons of olive oil on a medium-sized skillet or pan; over medium-high heat.

Add garlic and onion.  Cook until onion has softened.

Add ground beef.  Mix until most of the meat has changed color.

Season with salt and pepper.  Cover skillet with a lid, adjust the heat to medium, and continue cooking until the beef is almost cooked (about 25 minutes).  Mix occasionally.

Using a large pan, heat remaining olive oil. Add the finely chopped cabbage and season with salt.

Cover and cook until the cabbage has slightly softened.

Preparing the Casserole:

Preheat oven to 200°C (375°F).

Add the ground beef and rice in the large pan with the cabbage.  Add syrup and mix to combine.

Put the beef and cabbage mixture back in the skillet.  Pour the stock evenly.

Place skillet in the oven for 40 to 45 minutes.

Take the casserole out of the oven and set aside for about 15 minutes.

Baking the Cabbage Casserole:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1584138258/mgxdn8ui6nrx7y8s6oyt.mp4

Meat, vegetable, and rice -- that's what you get with every serving of Finnish Ground Beef and Cabbage Casserole.  It's three times as delicious in every bite!

Hearty "sausage and egg casserole" brings comforting morning warmth to breakfast tables across American kitchens. Layers of savory sausage, fluffy eggs, and melted cheese create a satisfying morning meal you'll crave again and again.

Easy Sausage And Egg Casserole Recipe

(450 grams) breakfast sausage (pork, turkey, or chicken)

milk (or heavy cream

cheddar cheese (or mozzarella)

salt

bread

diced bell peppers (optional,

onions

Warm the oven to 375F (190C), preparing a culinary canvas for a hearty morning feast.

Sizzle the sausage in a skillet over medium heat, methodically breaking it into crumbly bits until achieving a rich, golden-brown complexion. Eliminate any excess fat through careful draining.

Craft a luxurious egg mixture by whisking eggs with milk, seasoning with salt, pepper, garlic powder, and onion powder until smooth and well-integrated.

Fold the cooked sausage, shredded cheese, cubed bread, and diced bell peppers into the egg blend, ensuring every ingredient is evenly distributed.

Thoroughly coat a 9&#215;13-inch baking dish with a light grease to prevent sticking, then elegantly pour the prepared mixture into the vessel.

Slide the casserole into the preheated oven, allowing it to bake uncovered for 35-40 minutes. The dish is perfectly cooked when the center sets and the top turns a tempting golden hue.

After removing from the oven, let the casserole rest for 5 minutes, allowing the ingredients to settle and flavors to meld.

Garnish with freshly chopped green onions, adding a vibrant touch of color and zesty flavor.

Serve warm, accompanied by optional condiments like hot sauce, salsa, or creamy avocado to elevate the dining experience.

A delicious dinner that comes together in minutes and takes just 5 ingredients!

5-Ingredient Chicken Parm Casserole

spaghetti

(24 oz each) jars marinara

mozzarella cheese, grated

cheese,

6-8 breaded chicken filets, cutlets

Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray.

In a large pot of boiling water, cook the spaghetti 1 minute less than package directions indicate. Drain.

In the pot you cooked the pasta in, or in a bowl, mix pasta with about 1 1/2 of the jars of sauce and 2 cups of the mozzarella cheese. Transfer to prepared baking dish.

Remove from oven and top chicken with remaining sauce. Sprinkle with remaining mozzarella and the parmesan.

Return to oven and bake until cheese has melted and starts to turn golden brown. Enjoy!

Top 9 easy casseroles recipes from across the web

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Chicken 'n Waffles Casserole

Cheesy Zucchini and Squash Casserol...

Creamy Chicken Casserole

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Easy Sausage And Egg Casserole Reci...

Easy Sausage And Egg Casserole Reci...

5-Ingredient Chicken Parm Casserole

Top 9 easy casseroles recipes from across the web

The most viewed easy casseroles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Bacon Ranch Casserole

Chicken 'n Waffles Casserole

Cheesy Zucchini and Squash Casserol...

Creamy Chicken Casserole

Philly Cheesesteak Casserole

Finnish Ground Beef & Cabbage Casse...

Easy Sausage And Egg Casserole Reci...

Easy Sausage And Egg Casserole Reci...

5-Ingredient Chicken Parm Casserole

The most viewed easy casseroles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine