Italian Chicken and Rice Casserole

Italian Chicken and Rice Casserole

Ingredients:

2­3 cups cooked, chopped chicken

1 cup rice, uncooked

1 red bell pepper, chopped

handful of chopped fresh parsley

1 cup Italian blend shredded cheese

2 cans (15 oz) chicken broth

1 can cream of chicken soup

½­1 tsp. oregano

½­1 tsp. basil

1 garlic clove, minced or crushed

black pepper to taste


Directions:

Put the chicken in the bottom of a 9×13 casserole dish.

Sprinkle the rice, red pepper and parsley over the top.

Spread the cheese evenly over the top.

In a small bowl, combine the broth, chicken soup,, oregano, basil, garlic and pepper.

Pour evenly over the top of the other ingredients.

Bake at 350 degrees for 1 hour – 1 hour and 15 minutes. Let it stand for a few minutes before serving

Bacon Egg & Cheese Brunch Casserole

Bacon Egg & Cheese Brunch Casserole 

Ingredients:

8 slices bacon

1 medium onion, chopped (1 cup)

1 loaf (8 ounces) Italian bread, cut into 1­inch cubes (5 cups)

2 cups (8 ounces) shredded Cheddar cheese

1 cup shredded mozzarella cheese

1 cup cottage cheese

5 eggs

1 1/2 cups milk

2 teaspoons Mustard, Ground

1 teaspoon Black Pepper, Ground


Directions:

Preheat oven to 350°F. Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside.

Remove all but 2 tablespoons drippings from skillet. Add onion to skillet; cook and and stir 3 minutes or until softened.

Spread 1/2 of the bread cubes in 13x9­inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.

Beat eggs in medium bowl with wire whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.

Bake 40 to 50 minutes or until center is set and top is golden brown.