Now that its legit creeping into Winter from Fall we need some oven friendly meals to not only warm up our kitchens, but also our bellies. This is the perfect Sunday night dinner because it makes a large quantity for whomever you have over for football or its great as leftovers for work the next day. Its cozy, creamy, cheesy and just so flavorful. Its perfect to eat with a warm pair of sweats. Let’s face it, sweat pants hide everything and after eating this decadent casserole, a forgiving pair of pants will be a need more than a want. Goes well with the food coma you will have after this heavy meal. I was gluttonous enough to pair it with meatloaf. Such a perfect dinner!
- 1 medium onion diced
- 2-3 cloves of garlic minced
- 1 tbsp. butter
- 1 28 oz. bag of shredded has browns, thawed
- 2 cups sour cream
- 1 20 oz. can of cream of chicken soup
- 1 packet of dried ranch mix
- 2 cups of shredded sharp cheddar cheese
- s&p to taste
*I did a few dashes of hot sauce as well
**Optional for topping the casserole is French’s fried onions, adds a nice crunch & flavor, but breadcrumbs or crushed cornflakes would work fine
Sautee the onions, garlic, salt & pepper with a little bit of butter until translucent. Mix the sour cream, ranch mix, soup, cheddar, potatoes, and onion mixture. Smooth out an even layer in a nonstick pan and spread with hot sauce and fried onions to taste.
Bake at 350 degree’s for 50-60 minutes based on depth of your pan & layer of cheesy potatoes.
Happy Eating, XO.
I know most people think of soups, stews, or even chili when the weather is cold. However, nothing screams “snowed-in winter” to me more than Chicken Pot Pie. Its filling, creamy, hot, and so, so, sooo yum. Luckily, its still sweatshirt weather for the next 6-8 weeks based on where you live so quit freaking out about how much you are cheating on your weight loss resolution & get to baking this puppy now. It’s beyond easy because all of the ingredients are cooked & all you have to do is toss & pour. No culinary skills needed!
- 1 can cream of chicken (if you MUST cut calories, chicken broth will work in place of ONE of the cream of…soups)
- 1 can cream of mushroom (if you are like my sister & don’t like mushrooms, replace with 1 cup of milk)
- 2 cups (1 package =12 ounces) of frozen vegetables (I usually grab the medley of carrots, peas, & corn)
- 3 cups of shredded rotisserie chicken
- 1 small yellow onion finely chopped
- A pinch of salt, pepper, cayenne powder, garlic powder, dried rosemary flakes (about 1 tsp. each)
- 1 package of pie crusts
Grab a 9 inch pie dish, spray with cooking spray before laying the first pie sheet down. Take the remaining ingredients and mix well. Pour into bottom pie shell & cover with other pie shell. Crimp edges to seal shut and cut two slits in the center to let the air escape when baking. Optional: brush with egg wash (that’s just one egg beaten with a tbsp. of water) on top for a golden-looking crust. Bake at 375 degrees for 30-35 min or until top browns.
*If you want to make it as pictured, use Pillsbury crescent rolls and 2 ramekins. Roll out to 1/2 inch thick and use a pizza cutter to cut in to four squares. Drape one of the squares on bottom of the ramekin, while pulling the edges up and over. Fill, and drape the top with another square, pressing the edges together to seal.
Happy Eating, XO.