Man do I absolutely love the fall. Football, cooler weather and of course all the comfort foods I’ve come to love over the years. These recipes for Southwest Enchilada Chicken Casserole and Chicken & Broccoli Casserole are classic, down home dinner ideas sure to please your family!
When I was growing up though I was not much of a casserole fan. It just seemed like people dumping a bunch of leftovers in a 13×9 dish and baking it, or maybe that was just my family 🙂 Either way I’ve learned how to make them to my liking which include mostly fresh ingredients and sometimes something out of can for ease and time sake. However, I will always prefer to make my own sauces to go over top!
Casseroles are one of those food items that you can eat and graze on all day long encompassing tons of great flavors. Creating these two back to school casseroles were great because both were so different and of course easy to make. I can handle leftovers for an extra day or so, but nothing is worse than eating the same flavors day after day, so hopefully these two guys will help keep it fresh in your house! Happy Cooking!
Southwest Enchilada Chicken Casserole Recipe
INGREDIENTS
- 6 cups of cooked white rice
- 1 each sliced yellow squash and green zucchini
- 2 cups of drained and rinsed canned black beans
- 2 cups of frozen corn kernels
- 3 cups of cooked chopped chicken
- 28 ounce can of red enchilada sauce
- 1 cup of mild salsa
- 3 cups of shredded Colby Jack cheese
- Kosher salt and fresh cracked pepper to taste
- Sliced green onions, cilantro and avocado for garnish
INSTRUCTIONS
- Preheat the oven to 375°.
- Layer a casserole dish with the cooked rice, sliced squash and zucchini, black beans, corn, and chicken. Season with salt and pepper and evenly pour on the enchilada sauce and salsa.
- Top off by spreading on the cheese and baking in the oven at 375° for 40 to 45 minutes or until the cheese is golden brown and melted.
- Serve with sliced green onions, cilantro and avocado.
Chicken & Broccoli Casserole Recipe
INGREDIENTS
- 6 cups of cooked white rice
- 4 cups of cooked chopped chicken
- 4 cups of broccoli florettes
- 2 cups of canned cream of chicken soup
- 3 cups of shredded Monterey Jack cheese
- 2 cups of crushed corn flakes
- Kosher salt and fresh cracked pepper to taste
- Chopped parsley for garnish
INSTRUCTIONS
- Preheat the oven to 375°.
- Layer a casserole dish with the cooked rice, chicken and broccoli. Season with salt and pepper and evenly pour on the cream of chicken soup.
- Top off by spreading on the cheese and then the corn flakes and bake in the oven at 375° for 40 to 45 minutes or until the cheese is melted and the corn flakes are browned.
- Serve with chopped parsley.
