Chicken and Dumplin’ Casserole

I love a good bowl of chicken and dumplings every so often. When I can across an old recipe for a chicken dumpling casserole I knew I had to give it a try. However I needed to tweak it a bit as some of the ingredients wouldn’t go over so well around here.

I took out a few things and added a few things that I normally add to my chicken and dumplings. I tried to snap a few pics and the photo above was before it went into the oven. However I forgot to get a pic of the finished product and by the time I remembered it was all gone!

Here is our final winning result:

Chicken and Dumplin’ Casserole


  • 1/2 c. butter
  • 1 c. small onion, chopped
  • 2 c. mixed veggies, steamed
  • 3 c. cooked chicken, shredded (You could use a precooked rotisserie chicken)
  • 1 c. self-rising flour
  • 1 cup milk
  • 1 1/2 – 2 c. chicken broth
  • 1 10.75 oz can cream of chicken soup
  • 1-2 t. celery salt (optional)
  • salt and pepper to taste


Preheat oven to 350F degrees.

Spray a 9 x 13 baking dish with nonstick cooking spray.

Melt the butter in a saucepan, add the onions and cook until tender.

Turn off the heat and add the mixed veggies and season with salt and pepper. Stir well.

Pour all of the veggies into the bottom of the greased baking dish.

Top with the shredded chicken.

Mix together the milk and flour and drop/pour over the chicken and veggies.

Next you will combine the broth and cream of chicken soup and pour this over top of everything. (I like mine a little less soupy so I add a little less broth but if you like it soupy then add the full 2 cups.)


Bake for about 40-45 minutes. Let cool 5-10 minutes and serve.

Quick and Easy Burrito Casserole

This is a recipe that I’ve had for awhile and I’ve tweaked it a bit here and there to get it to our liking. I’ve actually had it on the menu plan for the past couple of weeks but haven’t been able to make it as we’ve just had some hectic schedules here lately.

You can call the kids in to help with this one. My littles like to tear up the tortillas and sprinkle on the cheese while the girls like helping to stir the meat and bean mixture and spread the sour cream. You can also let them help make a salad to go along with this yummy dish!

Quick and Easy Burrito Casserole


  • 1 lb of ground meat (I like to use ground turkey for this)
  • 1 onion, chopped (optional)
  • 1 pack of Lipton Onion Soup Mix
  • 1 package taco seasoning
  • 8 large flour tortillas
  • 1 large can refried beans (I use a 31 oz can) or you can use about 3 c. homemade refried beans.
  • 2 – 3 c. Shredded cheese
  • 1 or 2 cans cream of mushroom soup
  • 1/2 c. sour cream


Preheat oven to 350.

Spray a 9×13 casserole dish.

Brown the meat and onion, if using and drain any excess grease.

Add seasonings and stir in refried beans.

You can also mix in a can of soup if you want to make it go a little farther.

Mix one can of soup and the sour cream in a bowl.

Spread 1/2 of the sour cream mixture in the bottom of your greased casserole dish.

Tear 4 flour tortillas into bite size pieces and spread over sour cream mixture.

Layer 1/2 of the meat and bean mixture over this.

Sprinkle with a layer of cheese.

Repeat the layers, ending with cheese.

Bake for 20-30 minutes until heated through and the cheese is bubbly.

Serve with sour cream, salsa, guacamole, yellow rice, and a nice salad for a hearty meal.

This would probably also work well as a freezer meal if you wanted to double the recipe and make an extra casserole for later.

Pizza Mac N Cheese

So you’ve probably seen the macaroni and cheese pizzas but my kids, more like my 5 year old, wanted something different. This is what we came up with.

Pizza Mac N Cheese


  • 2 packages of Macaroni and Cheese
  • 1 c. Spaghetti sauce (or pizza sauce)
  • 1 pack pepperonis
  • 1-2 c. Shredded cheese


Preheat oven to 400.

Prepare macaroni according to box.

Grease a 9 x 13 pan.

Spread the prepared macaroni in the greased pan.

Top with sauce.

Sprinkle with cheese.

Layer pepperonis on top.

Bake for 10-15 minutes.

Broil for 2-3 minutes if you want a crispy top.


Serve with a salad and rolls to make a meal.

Easy Pork Chops w/Rice

This recipe is one of those super easy simple recipes. You could also substitute white rice or even wild rice if you like.

Easy Pork Chops w/Rice


  • 6-8 Pork Chops
  • 1 1/2 c. Yellow rice
  • 1 can cream of mushroom soup
  • 3 c. Water
  • Garlic salt (I like Lawry’s)
  • Black pepper, to taste


Preheat oven to 350.

Grease a 9 x 13 pan.

Season the chops as desired.

Pan sear the pork chops, if desired.

Mix together the rice, soup, and water.

Pour the rice mixture into then pan.

Layer the pork chops on top.

Cover with foil.

Bake for 1 – 1 1-2 hours.

Uncover and bake an additional 20 – 30 minutes.

Let sit 5 – 10 minutes.

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31+ Breakfast Ideas And Recipes, ebook


Shepherd’s Pie in a Skillet

This recipe is fairly simply and easy to put together. You could leave off the French Fried Onions if you like. I might also try it with some shredded cheese the next time I make it.

If you don’t have an oven proof skillet you could transfer the meat mixture to a 9×13 greased casserole dish and bake.

** I have been informed that is technically a ‘Cottage Pie’ as it does not contain lamb… but you could make this with ground lamb if you like.

Shepherd’s Pie in a Skillet


  • 2-3 c. Mashed Potatoes
  • 1 lb. hamburger
  • 1-2 T. olive oil (optional)
  • 2 T.  all purpose flour
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 pack Lipton dry onion soup mix
  • 1/4 c. ketchup
  • 1/2 c. water
  • 2 T. Worcestershire sauce
  • 2 t. dry mustard
  • 1 can of mixed vegetables, corn, or green beans, drained (or use 1-2 c. steamed veggies)
  • salt and pepper, to taste
  • 1 c. French’s Fried Onions (optional)
  • 1/2 c. shredded cheese (optional)
  • parsley (optional)


Preheat oven to 350

Brown the hamburger in an oven proof skillet. Drain the grease and rinse, if desired. If you drain the grease you may wish to add olive oil.

Add the flour to the cooked hamburger and heat on low for 1-2 minutes.

Stir in the soup, dry soup mix, ketchup, worcestershire sauce, water, and mustard. Stir until mixed thoroughly. Remove from heat.

Smooth the meat mixture into a layer. Top with the drained veggies. Then spread the mashed potatoes over everything and smooth out to the edges.

Top with the French’s Onions and/or the cheese. Sprinkle with parsley, if desired.

Bake for 20-25 minutes until the potatoes are lightly browned.

Serve HOT!



Chicken Cordon Casserole

This is one of those recipes that takes me a little bit longer to put together so we don’t have it as often as some of the other recipes. It is also a bit more expensive to make so it is a treat when we do have it.

Chicken Cordon Casserole


  • 4-5 boneless, skinless chicken breasts, thinly sliced
  • 10 – 12  slices of ham
  • 10 – 12 slices of Swiss cheese
  • 1 t. black pepper
  • 1t. salt
  • 1/2 c. butter or margarine
  • 1/2 c. flour
  • 1 c. chicken broth
  • 3 T. Dijon Mustard
  • 2 c. crackers, crushed
  • 1/3 c. Parmesan cheese, grated
  • 1 T. garlic powder
  • 1 T. onion powder
  • 1 T. parsley
  • 1/3 c. butter or margarine, melted


Preheat your oven to 350.

Grease a 9 x 13 casserole dish.

In a medium saucepan over medium heat, melt the butter or margarine and whisk in the flour until well combined.

Slowly add the chicken broth making sure to stir well.

When the sauce starts to thicken add the mustard, salt, and pepper.  Stir and remove from heat.

Mix the Parmesan cheese, crackers, garlic powder, onion powder, and parsley. Set to the side.

Pour a small amount of the sauce on the bottom of the pan.

Place the chicken in the bottom of the pan and season with salt and pepper, as desired.

Drizzle the chicken with the sauce.

Place the ham slices in a layer over the chicken.

Then layer the Swiss cheese.

Spread the sauce over the cheese.

Sprinkle on the cracker and cheese mixture.

Drizzle with melted butter.

Bake for 40 – 45 minutes, until the chicken is cooked and the topping has browned.


Cheesy Squash Casserole

I had to laugh because it was brought to my attention recently that I use a lot of cheese. This is true because we love cheese. You could probably make this recipe without cheese if you chose to though.

This is a good way to use up fresh squash or any squash that you may have in the freezer.

Cheesy Squash Casserole


  • 2 c. yellow squash, chopped or sliced (I have thrown some zucchini in with it too)
  • 1 small onion, chopped
  • 1 pack Lipton onion soup mix (optional)
  • 1 c. cheese, grated
  • 2 eggs
  • 1/2 c. milk
  • 1/4 c. butter or margarine, melted
  • 1 sleeve of Ritz crackers, crushed
  • salt and pepper to taste


Preheat oven to 400.

Grease a casserole dish.

Saute or boil the onion and squash until tender.

In a bowl mix together the soup mix, cheese, eggs, milk and half of the crushed crackers.

Add the cooked squash and stir well, season to taste.

Pour into the casserole dish.

Mix together the remaining crackers and the melted butter. Sprinkle over the squash.

Bake for 20 – 30 minutes.



Vegetable Casserole

Sometimes it is hard to get kids to eat their veggies and we have to resort to all kinds of tricks to sneak the veggies in however this is a tried and true way to get them to eat veggies and like eating them. My sister had mentioned that she had made this also and that my nephews liked it which was amazing.

The amounts may not be exact as this is one of those recipes where I just kind of dump everything in together. You may want to tweak them to your liking but I hope you enjoy. You could probably also top this with French’s Onions instead of the cracker crumbs.

Vegetable Casserole


  • 2- 12 to 16 oz bags of frozen mixed veggies, cooked (I like to use the vegetable medley from Sam’s with cauliflower, broccoli, and carrots but sometimes I use the mixed veggies with green beans, carrots, peas, and corn.)
  • 1-2 c. cheddar cheese, shredded
  • 1 1/2 – 2c. mayo or miracle whip
  • 1 pack ranch seasoning or Lipton Onion Soup mix (optional)
  • 1-2 c. Ritz crackers, crushed
  • 1 stick butter or margarine, melted


Preheat oven to 350.

Grease a 9 x 13 baking dish.

Mix the mayo and cheese. Add the ranch and/or soup mix, if using. Stir well.

Add the cooked veggies to the bowl with the mayo mixture and stir to coat.

Pour into the greased dish.

Mix together the butter and cracker crumbs. Sprinkle over the veggies.

Bake for 25-30 minutes or until heated through.


Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole


  • 6 boneless, skinless chicken breasts, cut into strips
  • 12 slices of smoked ham
  • 12 slices of Swiss cheese
  • 1 t. ground pepper


  • 4 T. butter
  • 4 T. flour
  • 1 c. chicken broth
  • 2 T. Dijon Mustard
  • 1 t. pepper
  • 1 t. salt


  • 2 c. saltines, crushed
  • 1/4 c.  grated Parmesan cheese
  • 1 T. garlic powder
  • 1 T. onion powder
  • 2 T. basil
  • 3 T. butter, melted


Preheat oven to 350.

Grease a 13 X 9 casserole pan.

In a saucepan melt the butter and whisk in the flour until well combined.

Add the broth, stirring continuously. Let simmer uncovered until the sauce starts to thicken. Add the mustard, salt, and pepper. Stir and set aside.

Spread a little bit of the sauce on the bottom of the pan. Arrange the chicken strips and season them with the salt and pepper.

Drizzle them with a little bit more of the sauce.

Cover with a layer of  ham slices and a layer of the Swiss cheese.

Spread the sauce over the cheese evenly.

Mix all of the topping ingredients together except the butter. Cover your casserole with the mixture and drizzle the melted butter on top.

Bake for 35 minutes, making sure the chicken strips are thoroughly cooked and the topping has browned.

Eggplant Parmesan

I don’t know about you but the first time I heard the name of this recipe I thought it was gonna be way to complicated for me. In fact this is a very simple recipe that also tastes delicious. It’s a great way to introduce the kids to new veggies too.

Eggplant Parmesan


  • 1 large eggplant
  • 3 eggs, lightly beaten
  • 2 c. bread crumbs
  • oil for frying
  • 1 jar of your favorite spaghetti sauce
  • 2-3 c. Italian blend cheese, shredded
  • parmesan cheese


Preheat oven to 350.

Grease a 9×13 pan.

Prepare the Fried Eggplant according to the recipe link.

Place a layer of the fried eggplant in the bottom of the pan.

Cover with sauce.

Layer again, if you have extra eggplant. Repeat with sauce.

Sprinkle with cheeses.

Bake for 20-30 minutes until the cheese is melted.

Serve with a salad and bread to make a complete meal.



BBQ Chicken and Pasta Bake

My kids really love this dish. It seems to take a bit longer to make so I only make it every 3-4 months.

BBQ Chicken and Pasta Bake


  • 2-3 lbs boneless, skinless chicken breasts
  • 1 bottle barbecue sauce
  • 1/2 to 1 can Coca Cola
  • salt and pepper, to taste
  • 1 box pasta (bowtie, penne, rotini)
  • 1/4 c. stick butter or margarine
  • 1/4 cup flour
  • 3 c. milk
  • 1 c. Parmesan Cheese
  • 2-3 c. cheddar cheese
  • 1 block of cream cheese, cubed
  • 8-10 slices Swiss cheese
  • 10-12 slices bacon, cooked crisp and crumbled


Preheat the oven to 350.

Grease a 9×13 baking pan. (You will need a second pan to assemble the dish in.)

Sprinkle the chicken breasts with salt and pepper. Place in baking dish.

Pour 1/2 can of Coca Cola over the chicken, use the other half if you have room without over flowing.

Pour the BBQ sauce over the chicken.

Bake for 45 minutes to 1 hour, until cooked through. Remove from oven and set aside to cool.

Shred chicken and add back to the sauce.

**Cheese Sauce:

Melt the butter in a small saucepan. Add the flour and whisk together. Whisk in the milk and cook until slightly thickened.

Add the cheeses, reserving 1-2 cups of the cheddar for the top,  and cook until melted and creamy.

Cook the pasta according to the directions for ‘al dente’. Drain and add to the cheese sauce.

Spoon a layer of of pasta and sauce into a greased 9×13 pan. Top with a layer of chicken and sauce. Repeat, ending with a layer of chicken.

Spoon some of the BBQ sauce from the chicken over the layers.

Layer Swiss cheese slices over the last chicken layer.

Sprinkle with bacon crumbles and remaining cheddar cheese.

Bake about 30 – 45 minutes at 350.


**Note: The chicken could be cooked in the crockpot also. Just place the chicken, cola, and bbq sauce in a crockpot on low 6-7 hours or on high 3-4 hours.

Chicken Divine Casserole

My whole family loves this dish. It isn’t too hard to put together and it turns out amazing!

Chicken Divine Casserole


  • 6 boneless, skinless chicken breasts, sliced
  • 8 oz pkg swiss cheese, sliced
  • 1 can cream of chicken soup
  • 1 box of stuffing mix
  • 1 cup butter or margarine, melted


Preheat oven to 350.

Grease a 9×13 baking pan.

Layer the sliced chicken in the bottom of the pan.

Place the sliced cheese over the chicken.

Spread soup over cheese, make sure to spread it all the way to the edges.

Sprinkle with stuffing mix.

Drizzle melted butter over stuffing.

Cover with foil and bake for one hour.

Uncover and bake for another 30-45 minutes, until cooked through.