Cheddar Bacon Grits Casserole

So this year of blogging has obviously gotten off to a rocky start! At first it was just the busyness of the start of the year. And then I couldn't get any of my pictures to upload on to the blog. Days and days spent trying to figure it all out. Finally it's figured out. I have to do a few extra steps but it's fine, whatever. I'm back! And hopefully this won't happen again! Also grits. So good!

5 slices bacon
4 cups water
2 cups chicken stock
2 cups quick cooking grits
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
3 cups cheddar cheese (divided)
1/2 cup butter
1/2 cup milk
4 eggs

Heat oven to 350. Cook bacon in a large pan. Crumble the bacon. Leave 2 tbsp of bacon grease in the pan. Stir in the water and chicken broth then bring to a boil. Carefully stir in the grits then add the garlic powder, black pepper and salt. Reduce heat and stir frequently. Once the grits have thickened, stir in 2 cups of cheddar cheese. Stir in the butter, milk and eggs. Then stir in the crumbled bacon. Pour into a 9x13 baking pan then top with the remaining cheddar. Bake uncovered for 40 minutes. 

Homemade Squash Casserole

I'm posting the full recipe for this but I halved it when I made it because I had a sneaky feeling that my people were not going to be as on board with this as I was. I LOVED it, I mean I love squash casserole so no surprise. Everyone else, not so much. But they don't love casseroles like this so...their opinions just don't count. This recipe was adapted from Chef in Training.

3 cups water
1 cup chopped onion
3 cups chicken broth
10 cups sliced yellow squash
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1/4 cup mayonnaise
4oz cream cheese (softened)
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 egg
1 1/2 cups crushed ritz crackers
4 tbsp butter

Heat oven to 350. Grease a 9x13 pan.  In a large pot bring the water, chopped onion and chicken broth to a boil. Add the squash and bring to boil with the squash. Reduce heat and simmer for 6-8 minutes. Remove from heat and drain the squash and onions. In a large bowl combine the sour cream, mayonnaise, cream cheese, salt, pepper, garlic powder and egg. Stir well. Carefully stir in the squash. Stir in the cheddar cheese. Pour into the greased baking dish.  Top with the crushed ritz crackers. Cut the butter into small slices and place over the top of the crackers. Bake in the oven for 25 minutes. Remove from oven and let sit for 10 minutes before serving.

Roasted Broccoli Cheddar Casserole

I love broccoli casserole.  When I saw this recipe I was totally intrigued by this version from Neighborfood.  I adapted it slightly to our taste.  It was so cheesy and delicious.

4 cups broccoli florets
2 tbsp olive oil
salt and pepper
3 tbsp butter
3 tbsp flour
1 1/4 cup milk
1 1/2 cups shredded cheddar cheese
1 sleeve ritz crackers (crushed)
2 tbsp butter

Toss the broccoli in olive oil, salt and pepper.  Spread out on a pan and roast for 15-20 minutes at 400 degrees.  While the broccoli is roasting melt the better in a medium sauce plan. Whisk in the flour and let cook for 2 minutes.  Whisk in the milk and bring to a simmer.  When the mixture begins to thicken remove from heat and stir in cheddar. Place the broccoli in the bottom of a casserole dish.  Pour the cheddar sauce over the broccoli.  Sprinkle with the crackers then thinly slice the butter and layer on top of the crackers. Bake in the oven for 15 minutes. 

Chicken Broccoli Supreme

My love for chicken and broccoli dishes runs deep y'all.  Real deep. This recipe is adapted from Sugar Spice and Spilled Milk. 

1 large head of broccoli (cut into bite size pieces and lightly steam)
3 chicken breast (cooked and cubed)
1/3 cup butter
1/3 cup flour
1/2 cup chicken broth
1/4 tsp salt
1/4 tsp pepper
2 cups milk
3 cups grated cheddar cheese (divided)
1 sleeve Ritz crackers
4 tbsp butter
1 tablespoon poppy seeds

Heat oven to 350.  Layer the chicken and broccoli in a large baking dish.  In a sauce pan melt butter then whisk in the flour over medium heat.  Lower the heat and whisk in the chicken broth, salt, pepper and milk. Continue to stir. Once the mixture starts to thicken up, whisk in 1 1/2 cups of cheddar cheese and stir until melted. Pour the sauce over the chicken and broccoli. Top with the remaining cheddar and poppy seeds. Crush up the crackers and sprinkle over the top. Cut the butter in small chunks and spread out over the casserole. Bake in the oven for 30 minutes or until it begins to bubble. 

Biscuit Pot Pie

For Christmas my mom gave me a great set of biscuit cutters. I had previously been using different round objects to make it happen and it wasn't working all that great!  After getting that present then seeing this recipe I just knew I had to make it!  This recipe is from Damn Delicious and that it is!


For the Biscuits:
2 cups all-purpose flour
2 tsp baking powder
1 teaspoon sugar
1/2 tsp baking soda
1/2 tsp salt
4 tbsp  unsalted butter (cut into cubes)
3/4 cup buttermilk

For the Filling:
 2 tbsp unsalted butter
2 cloves garlic (minced)
1 small onion (diced)
3 carrots (peeled and diced)
2 ribs celery (diced)
1/3 cup all-purpose flour
2 cups chicken broth
1 1/2 cups milk
1/2 tsp thyme
Salt and Pepper to taste
3 1/2 cups shredded chicken
1/2 cup frozen peas

Prepare a baking sheet.  In a medium size bowl combine the flour, baking powder, sugar, baking soda and salt.  With a pastry blender, fork or your hands, mix in the unsalted butter to form a crumbly mixture.  Stir in the buttermilk.   Roll out on a floured surface and cut with a 2 inch biscuit cutter.  Place on sheet plan and place in the refrigerator.

Heat oven to 450 and grease a 9x13 pan.  In a skillet melt the butter and saute the garlic, onion, carrots and celery for 3 or 4 minutes.  Whisk in the flour and let cook for 1 minute.  Slowly add in the chicken broth and milk while stirring.  Stir in the thyme, salt and pepper. Cook for 3 to 4 minutes or until it begins to thicken.   Stir in the chicken and peas.  Pour the mixture into the 9x13 dish.  Bake for 10 to 15 minutes. Top with biscuits and continue to cook for another 10 to 12 minutes or until the biscuits are golden brown.  Remove from oven and let sit for 5 minutes before serving. 

Chicken, Broccoli and Brown Rice Casserole

This is my own creation.  I made this a few weeks ago and then the other night I was going to make something similar but Gray requested that I make this again.  It is so easy and I love that it's all we need in a meal!  If you have a family larger than ours (2 people) you might want to double this recipe!

1 Chicken Breast (cooked and shredded)
1 Cup Brown Rice
2 Cups Broccoli (cut)
1 Cream of Chicken Soup
1/2 Cup Milk
1 1/2 Cups Shredded Cheddar
Salt and Pepper to taste

Heat oven to 350. Cook the brown rice as directed on the box.  In a bowl mix together the chicken soup and milk.  Add the chicken, broccoli and rice once it is cooked.  Stir in 3/4 cup of shredded cheddar.  Season with salt and pepper. Pour the mixture into a greased 8x8 baking dish.  Top with remaining cheese. Bake for 20 to 30 minutes.

Creamy Cheesy Chicken Crescent Bundles

I'm sure you are all totally shocked by this recipe, chicken and crescent rolls? no way! ha. Anyways I heavily adapted this recipe from Simply You and Me.  And it was just as delicious as I thought it would be!

1 can Crescent Rolls
1 Chicken Breast (cooked and shredded)
4 oz Cream Cheese (softened)
1/4 cup Onion (diced)
1/2 cup Shredded Cheddar Cheese
1/4 tsp garlic powder
salt and pepper to taste

1 can Cream of Chicken Soup
3/4 cup of Shredded Cheddar Cheese
1/2 cup Milk

Heat oven to 350. Grease a casserole dish.  Mix together chicken, cream cheese, onion, 1/2 cup cheddar, garlic powder and season with salt and pepper.  Fill each crescent with a scoop of the mixture and wrap it up. Place in the casserole dish.  Top them with extra shredded cheddar if desired. In a sauce pan heat the chicken soup and milk, once it is warm add the shredded cheddar and mix until it is melted. Pour over the top of the crescent bundles. Bake for 30 minutes.

Chicken and Dumpling Casserole

This is one of the most delicious recipes I have discovered in a long time. It's easy, comforting and just the perfect kinda good that you need after a long day. The recipe is from Plain Chicken. Make it tomorrow, you won't regret it.

3-4 cups of cooked and shredded chicken
2 cups chicken broth
1/4 cup unsalted butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 can cream of chicken soup

Heat oven to 400. Melt butter and pour into the bottom of a 9x13 pan then top with chicken. Mix together flour, baking powder and salt. Add the milk and stir. Pour or drop the batter over the chicken. Do not stir it. Whisk together broth and cream of chicken soup. Carefully pour over the top of the casserole. Bake for 35 to 45 minutes.

Savory Chicken and Broccoli

Oh Yum. This was a great dish. I really wasn't sure about it while I was making it but it ended up being warm and gooey and absolutely wonderful, I adapted it a bit and made it to fit our taste. The recipe is from Confabulation in the Kitchen.

1/2 cup butter
3 tbsp all-purpose flour
1 can chicken broth
Black pepper and salt to taste
1 baguette

2 tbsp olive oil
1 package frozen broccoli (steamed until bright green)
2 large chicken breasts (cooked and sliced)
1/2 cup grated cheddar

Heat oven to 375. Cut the baguette into crouton pieces. Heat olive oil over medium high heat and saute the bread, cook bread until toasted. Season with salt and pepper. In a pan melt the butter, add the flour and cook for a minute. Season with pepper. Add the chicken broth and turn off the heat. Stir until thick. Layer the baguette, broccoli and chicken. Pour sauce over. Top with cheddar cheese. Bake for 25 minutes. Serve hot.

Cheesy Zucchini and Squash Bake

I saw this recipe on pinterest and just had to try it! It's from Kalyn's Kitchen, it was a great summer side dish! We will be making it again before all the squash and zucchini are gone! I only made half a recipe of this for Gray and I and it was plenty for us!

2 zucchini (sliced and quartered)
2 medium (sliced and quartered)
1 tbsp dried basil
2 tbsp green onion (sliced)
1/2 ts. dried thyme
3/4 tsp garlic powder
1 cup of Mozzarella cheese
1/2 cup grated Parmesan cheese
salt and pepper to taste

Heat oven to 350. Coat an 8x8 dish with nonstick spray. In a mixing bowl mix together zucchini, squash, basil, green onion, thyme, garlic powder and 1/2 cup of mozzarella. Make sure everything is mixed together well. Pour into baking dish and season with salt and pepper. Bake for 20 to 25 minutes. Remove from oven and top with remaining mozzarella and parmesan cheese. Bake for 10 more minutes.

Chicken Noodle Casserole

I made this one night when we were taking dinner to some friends that just had their baby girl. I split it into two casserole pans and baked theirs first. The whole way to their house I couldn't wait to get home and dive in to ours. Gray and I both very much enjoyed this casserole. It is comfort food at it's finest. The recipe is from Cooking for My Family.

3 chicken breast, cooked and shredded
6 ounces egg noodles, cooked ( I used the whole wheat version)
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 cup sour cream
salt to taste
black pepper to taste
1 cup crumbled crackers
1/2 cup butter

Heat oven to 350. Mix together the hot pasta and the cooked chicken. In a separate bowl mix together, cream of mushroom soup, cream of chicken soup and sour cream. Season with salt and pepper. Gently mix together the soup mixture with the chicken and noodles. Pour into a 2 quart baking dish. Melt butter and add crackers to the melted butter. Sprinkle over the top of the noodles. Bake for 30 minutes.

Chicken and Cheese Biscuits

Who doesn't love a good comfort food recipe? And nothing is better than good comfort food on a cold night! I found the recipe on tidymom.net and it met all the qualifications for comfort food. the biggest ones being warm, easy and ingredients I normally have in my kitchen.

1 stick of butter
1/2 cup flour
4-5 chicken breasts (cooked and shredded)
1-14oz can chicken broth
1 cup shredded cheddar cheese
salt and pepper to taste
milk (as needed)
1 can biscuits

Place the already cooked and shredded chicken in the bottom of a greased 9x13 baking dish. Bring butter, salt, pepper, and chicken broth to a simmer in a sauce pan. Whisk in flour until the sauce is smooth. Thin down with milk if needed. Pour sauce over chicken. Top with cheese and biscuits. Bake according to biscuit directions. (It took mine about 20 minutes and the biscuit directions were 8 minutes).

Potato Casserole

This is another delicious Pioneer Woman recipe. Of course Gray and I both loved it but when you read the ingredients you will see there is no way for you not to love it! It was a lot easier than I expected! It's not one of those things I would make once a week but it is a good treat! I halved the recipe for the two of us and it was more than enough! (I am posting the full recipe though)

4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese

Heat oven to 400. Slice potatoes and cut them in fourths. Mix together cream, milk, flour, garlic, salt and pepper. Coat the pan with the softened butter. Layer 1/3 of the potatoes then a 1/3 of the cream mixture. Repeat until you end with the cream on top. Bake covered for 30 minutes. Remove foil and bake uncovered for 20 more minutes. Remove from oven, top with cheese then put back in the oven for 3 to 6 more minutes. Remove from oven and allow to stand for a few minutes before serving!

Poppy Seed Chicken Casserole

I love a good casserole and this is a good one to add to the list! Gray loved it as well! I found the recipe over at Just Cook Already, and adapted it a bit. It's a winner, try it, you will be surprised by the flavor the poppy seeds give it!

4 chicken breasts, skinless and boneless
1 16 oz container sour cream
1 can cream of chicken soup
1 can cream of mushroom soup or cream of celery soup
1 sleeve snack crackers, crushed
2 tsp poppy seed
1/2 cup butter, melted

Boil and shred the chicken. Mix together sour cream, chicken soup, cream of mushroom (or celery) and poppy seeds. Add chicken, mix and pour into a casserole dish. Sprinkle crush crackers on top then spread the melted butter on top! Bake at 350 for 25 minutes!

Chicken and Cheesy Rice Casserole

We had this last week for dinner, I wasn't feeling well so Gray volunteered to put dinner together. I am so glad it was an easy night for him to put together dinner. This casserole was delicious and super super easy. I found the recipe at Eat At Home: Everyday Food for Busy People.

2 Chicken Breast, cooked and shredded
3/4 cup cheddar cheese
1 cup rice
2 cans chicken broth
1 can cream of chicken soup
pepper to taste

Layer the chicken on the bottom then the rice. Mix together the cheese, chicken broth, chicken soup and pepper. Pour over the rice and chicken. Bake at 350 for 1 hour. (it really does take an hour)