Ingredient amounts and entire recipe directions in recipe card below with print option!

Now let’s take a closer look at the ingredients that make this so delicious. You’ll need boneless, skinless chicken thighs, instant white rice, broccoli cheese soup, condensed cream of chicken soup, and chicken broth.

For chicken seasoning, we’re using McCormick’s Perfect Pinch Rotisserie Chicken Seasoning, however if you don’t want to use that seasoning mix, you could make your own with some onion powder, garlic powder, paprika, and black pepper.

We’re also going to toss a bag of frozen broccoli on top.

To make this dish even more customized to your taste, feel free to substitute any of the ingredients for alternatives that fit your dietary needs or preferences. Looking for a gluten-free option? Swap the condensed cream of chicken soup for a gluten-free alternative (like the Campbell’s Condensed Gluten Free Cream of Chicken Soup). Want to add more veggies to your meal? Experiment with different frozen vegetable blends. The possibilities are endless.

Now that you have all your ingredients ready to go, let’s dive into the simple and easy directions for creating this casserole.

Tips for Success

To ensure that your No Peek Chicken Thigh Rice Casserole comes out perfectly every time, here are some tips for success:

First, make sure to evenly distribute the chicken and rice in the casserole dish to ensure even cooking. Also, use chicken thighs instead of chicken breasts for more flavor and juiciness.

Next, be sure to tightly seal the casserole dish with foil to trap in all the steam and moisture. This will help the rice cook evenly and prevent it from drying out.

Finally, resist the temptation to peek and check on the casserole while it’s baking. Opening the foil will release steam and heat, which can affect the cooking process and result in unevenly cooked rice and chicken.

Variations

Now that you have the basic recipe down, it’s time to start experimenting with variations. One easy way to switch things up is by trying different herbs and spices. For instance, you could add a tablespoon of smoked paprika or chili powder for a bit of smoky heat. If you want to go more herbaceous, try using thyme, rosemary, or tarragon instead.

Another option is to swap out some of the ingredients entirely. Instead of chicken thighs, why not try using boneless, skinless chicken breasts or even pork chops? You could also try using different veggies like zucchini, bell peppers, or mushrooms.

The possibilities are endless, so feel free to get creative and have fun with it!

More Casserole Recipes:

• Easy Tuna Noodle Casserole
• Chicken Pot Pie Rice Casserole
• Vintage Squash Casserole
• Easy Dorito Casserole

More Chicken Recipes:

• Teriyaki Chicken Foil Packets
• Skillet Cheesy Chicken and Broccoli
• Easy Herb Garlic Chicken Thighs
• Cajun Chicken and Wild Rice Casserole

No Peek Chicken Thigh Rice Casserole

No Peek Chicken Thigh Rice Casserole

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Simplify your weeknight dinner routine with this one pan wonder. Our no peek chicken thigh rice casserole is easy to make and easy to clean up. Plus, it's packed with flavor and sure to become a family favorite.

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Ingredients

• 2 cups instant rice (uncooked)
• 1 can (10.5 oz) Broccoli Cheese Soup
• 1 can (10.5oz) Cream of Chickens Soup
• 1 cup chicken broth
• 1-2 tablespoons McCormick’s Perfect Pinch Rotisserie Chicken Seasoning,*
• 8 boneless, skinless chicken thighs
• 1 bog (10 oz) frozen broccoli

Instructions

1. Preheat oven to 350F.
2. Place a 9×13 size casserole dish (or one in similar size) on a flat surface and get ready to fill it!
3. Into the baking dish, add the uncooked rice, broccoli and cheese soup, cream of chicken soup and chicken broth.
4. Stir until everything is well combined.
5. Cut up the chicken thighs into bite sized pieces. Season with seasoning and make sure all of the chicken is coated well.
6. Next, place the chicken thighs all over the top of the rice mixture. Making sure to evenly cover the top of the rice.
7. Then, pour the frozen broccoli evenly over the chicken.
8. Finally, cover the baking dish tightly with aluminum foil, making sure to seal it well. Bake in the preheated oven for 1 hour and 15 minutes, resisting the urge to peek while it cooks.
9. Once the time is up, remove the foil and check to make sure the chicken is cooked through and the rice is tender (and has absorbed all of the liquid). If it needs a bit more time, return it to the oven for an additional 5-10 minutes.

Notes

*For chicken seasoning, we’re using McCormick’s Perfect Pinch Rotisserie Chicken Seasoning, however if you don’t want to use that seasoning mix, you could make your own with some onion powder, garlic powder, paprika, and black pepper.

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This is such an easy casserole that just gets tossed together and then baked to melt the cheese on top.

Ingredients For Chicken Broccoli Mushroom Alfredo Pasta Bake:

• Rotini
• chicken, cooked and diced
• chopped frozen broccoli
• alfredo sauce
• canned mushrooms, stems & pieces
• shredded cheddar mix cheese

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Rotini – I’m just using regular dry boxed rotini pasta for this recipe. A Penne, Ziti or Fusilli pasta would work for this recipe too.

Chicken, cooked and diced – For this recipe, I used a 9 ounce bag of Perdue Carved Chicken Breast “Rotisserie Seasoned”. However, you can use any chicken for this recipe. Leftover cooked chicken, chopped up leftover rotisserie chicken from the market or canned chicken. Canned chicken is not my favorite but if you like it, use it. You could also make this with leftover turkey after Thanksgiving.

Chopped frozen broccoli – I used a bag of Food Lion brand frozen broccoli that was already chopped up. You could of course use steam-able bags of broccoli and chop it up or even fresh broccoli and steam it yourself before chopping it for the casserole recipe.

Alfredo sauce – Yes, you can make homemade alfredo. But if you want to use jarred sauce, I recommend Bertolli’s Alfredo Sauce with Aged Parmesan Cheese. If I’m using a jarred alfredo, that’s what I’m using.

Canned mushrooms, stems & pieces – cooked, fresh mushrooms are perfect for this recipe but to keep it quick and simple, I used a drained can of chopped mushrooms.

Shredded cheddar mix cheese – Your favorite shredded cheese will be perfect in this casserole. I used “Kraft Triple Cheddar Shredded Cheese with a Touch of Philadelphia for a Creamy Melt”.

No Spices?

I didn’t add any additional spices to the alfredo or to this casserole but you are more than welcome to add anything you’d like. If you want to add spices to this dish, I suggest adding the spices and seasonings to the alfredo sauce. Tasting it as you go and then add it to the casserole.

What seasonings taste good with Alfredo?

• Salt
• Pepper
• Roasted garlic
• Parmesan
• Nutmeg

How To Make A Chicken Broccoli Mushroom Alfredo Pasta Bake:

Then its time to serve it up for lunch or dinner.

More Chicken Casserole Recipes:

• Easy Chicken Noodle Casserole
• Chicken Broccoli Casserole
• Chicken and Rice Casserole
• The Best Chicken Spaghetti

More Great Pasta Dinner Recipes:

• Penne alla Vodka
• Baked Sausage Marinara Alfredo Pasta
• Cheesy Taco Pasta
• Chicken and Broccoli Macaroni and Cheese

Chicken Broccoli Mushroom Alfredo Pasta Bake

Chicken Broccoli Mushroom Alfredo Pasta Bake

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Chicken Broccoli Mushroom Alfredo Pasta Bake is a super simple semihomemade chicken alfredo casserole that is perfect for a busy weeknight! Lets get dinner on the table quickly so we can spend more time with our family!

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Ingredients

• 16 ounces dry Rotini
• 8 ounces chicken - about 1 large chicken breast, cooked and diced
• 16 ounces chopped frozen broccoli
• 30 ounces alfredo sauce
• 16 ounce can Mushrooms, Stems & Pieces, drained
• 2 cups shredded cheddar mix cheese

Instructions

1. Preheat oven to 350F.
2. Bring a pot of salted water to a boil.
3. Once boiling, add pasta and cook for 13 minutes.
4. While pasta is cooking, add chopped broccoli to a skillet with a splash of water and heat on medium heat. Stir until steamed and no longer frozen.
5. Once pasta is cooked, drain and pour back into large pot.
6. A COOKED chicken and broccoli to pasta.
7. Pour in the alfredo sauce, add mushrooms and pour in 1 cup of shredded cheese.
8. Stir everything to until fully combined.
9. Pour mixture into a 9x13 pan.
10. Sprinkle 1 cup of cheese over top of casserole.
11. Bake for 30 minutes, until cheese is melted and casserole is hot.

Notes

* you'll need about 6-9 ounces of chicken, cooked - pre packaged or rotisserie chicken makes this meal super fast.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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This Baked Cheesy Tortellini Casserole is such an awesome and quick casserole to toss together got dinner and it taste fantastic.

I love pasta and cheesy pasta is always a favorite.

What Side Dishes Go With Baked Cheesy Tortellini Casserole:

• Copycat Olive Garden Breadstick Recipe
• Green Salad with Homemade Caesar Dressing
• Salad with Ranch Dressing Recipe

More Great Cheesy Pasta Recipes:

• Three Cheese Pasta Bake
• Semi Homemade Chicken Parmesan Tortellini
• Chicken Parmesan Stuffed Shells

Baked Cheesy Tortellini Casserole

Baked Cheesy Tortellini Casserole

Yield: 8 servings

Ground Turkey (or ground beef), is seasoned and browned before being mixed together with spaghetti sauce, cream cheese and cheesy tortellini before being covered in cheese and baked in the oven.

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Ingredients

• 1 pound ground beef OR ground turkey
• 1 tablespoon Italian Seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 24 jar pasta sauce*
• 1 14.5 ounce can diced tomatoes, with basil, garlic and oregano
• 8 ounces cream cheese, room temperature
• 32 ounces frozen cheese tortellini
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 350F.
2. In a large skillet, add ground beef (or ground turkey) with the Italian seasoning, garlic powder, and onion power.
3. Cook and break apart on low-medium heat until meat is browned and completely cooked. Drain grease.
4. Fill a large pot of with water and salt, and bring to a boil.
5. While waiting on the water to boil for the pasta, work on the sauce.
6. Add pasta sauce to ground meat and stir.
7. Simmer sauce on a low-medium heat and stir in the cream cheese until melted and fully combined.
8. Once water is boiling, add frozen cheese tortellini and cook for 3-4 minutes or until tortellini is cooked and starts to float.
9. Once all pasta is cooked, drain and add to sauce.
10. Stir to combine.
11. Pour pasta and sauce into a 9x13 casserole dish.
12. Cover pasta with 2 cups shredded mozzarella cheese.
13. Cook for about about 20 minutes to heat throughout and melt the cheese.

Notes

*I used basil, garlic pasta sauce

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

This is a great chicken rice casserole recipe that is easy to make during the week and perfect for a toss together and cook type of dinner.

I really love that this easy chicken dinner is mixed and baked all in the same pan so we don’t have a lot of clean up afterwards. Yep, the rice and chicken are going to cook together in the same pan at the same time for a quick and simple meal!

This would be perfect paired with a salad or breadsticks, but to be honest, its a great meal all on its own.

Cajun Chicken and Wild Rice Casserole…

• Perfect one pan dish
• Dinner ready in under an hour
• super easy to make

QUICK GLANCE AT INGREDIENTS for Cajun Chicken and Wild Rice Casserole:

• Ben’s Original Long Grain Rice (fast cooking wild rice mix)
• chicken broth
• can mushroom pieces and stems
• boneless, skinless chicken thighs
• cajun seasoning
• Dried Parsley (optional)

Ingredient amounts and entire recipe directions in recipe card below with print option!

What kind of chicken should I use for this Cajun Chicken and Wild Rice Casserole

I love to use chicken thighs for this recipe and I’ve only tested it with the boneless version!

How to make Cajun Chicken and Wild Rice Casserole:

More Great Chicken Recipes

• Mashed Potato Bottom Chicken Pot Pie
• Rosemary Chicken with Peas and Carrots
• Broccoli Chicken Fettuccine Alfredo
• General Tso’s Chicken

Cajun Chicken and Wild Rice Casserole

Cajun Chicken and Wild Rice Casserole

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This Cajun Chicken and Wild Rice Casserole is a one pan dinner that is super easy to make and ready in under and hour. Chicken Thighs are seasoned with cajun seasoning and baked on top of seasoned wild rice for the perfect dinner.

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Ingredients

• 6.2 ounce box Ben's Original Long Grain Rice (fast cooking)
• 2 cups chicken broth
• 8 ounce can mushroom pieces and stems, drained
• 6 boneless, skinless chicken thighs
• 1.5 teaspoon cajun seasoning*
• Dried Parsley optional

Instructions

Preheat oven to 425F.

In an oven safe 9x13 dish, add rice, rice seasoning packet and chicken broth. Stir together.

Add in mushroom pieces and stir.

Add chicken thighs on top of rice.

Sprinkling cajun seasoning over chicken.

Bake 40 - 45 minutes or chicken reaches an internal temperature of 165F.

Sprinkle with Dried Parsley (optional) and serve.

Notes

* I used "Slap Ya Mama" Cajun Seasoning

Nutrition Information:

Yield: 6 Serving Size: 1 Chicken Thigh and Rice
Amount Per Serving: Calories: 207Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 138mgSodium: 778mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 29g

I am not a dietitian. The nutrition box is calculated through a program and there may be errors. If you need an accurate count, use your favorite nutrition calculator.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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The post Cajun Chicken and Wild Rice Casserole appeared first on Shoppin' Buggy Recipes.

RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

A southern inspired recipe that just screams comfort food is exactly what this Mashed Potato Bottom Chicken Pot Pie is! We’ve got layers of easy instant mashed potatoes, a simple chicken pot pie mixture that is easy as pie to toss together and a roof of browned biscuits to finish it off.

Comfort food heaven, carb heaven…it’s both and we love it.

This pot pie is a great meal to make with store bought rotisserie chicken or you can cook your own chicken with this Air Fryer Roast Chicken recipe, this Roast Chicken or even this recipe for Easy Crock Pot Chicken!

Do I have to use Instant Mashed Potatoes with this recipe?

You don’t have to use instant mashed potatoes for this recipe but it makes it a lot easier and faster if you do. You could use homemade Creamy Mashed Potatoes to layer this pot pie instead.

I don’t like canned mushroom soup! What can I use?

No problem! I know a lot of people aren’t crazy about using store bought cream of mushroom soup for recipes. If that is the case, I have a Homemade Condensed Cream of Mushroom Soup recipe for you on my other blog.

QUICK GLANCE AT INGREDIENTS for Mashed Potato Bottom Chicken Pot Pie:

• 3 cups prepared cheesy mashed potatoes
• 2 cups cooked shredded chicken (rotisserie chicken is perfect for this)
• 1 (15 ounce) can mixed vegetables, drained
• 1 (8.5 ounce) can peas, drained
• 1 (10.5 ounce) can cream of mushroom soup
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup milk
• 1 can refrigerated biscuits

I’ve show the ingredients above that you’ll need but you’ll also need a few items from the kitchen to make this recipe:

How to make Mashed Potato Bottom Chicken Pot Pie:

Make sure not to over crowd the raw biscuits, if you do that the biscuits may not cook through the middles. You want to make sure they cook, leaving the bottoms soft but the middle of the biscuit cooked and the tops browned.

Frequently Asked Questions

I’d really love a homemade biscuit topped chicken pot pie recipe! Do you have one?

I sure do! You can find my Biscuit Topped Chicken Pot Pie recipe over on my other blog! With that recipe, I made a creamy base from scratch but still relied on the ease of refrigerated biscuits!

More easy chicken dinner recipes :

• Rosemary Chicken with Peas and Carrots
• Broccoli Chicken Fettuccine Alfredo
• Easy Herb Garlic Chicken Thighs
• Better Than Olive Garden Chicken Gnocchi Soup

Mashed Potato Bottom Chicken Pot Pie

Mashed Potato Bottom Chicken Pot Pie

Mashed Potato Bottom Chicken Pot Pie - layers of cheesy mashed potatoes, easy semihomemade chicken pot pie and quartered fluffy biscuit make up this tasty Mashed Potato Bottom Chicken Pot Pie! Great for an easy weeknight dinner and quick to put together with pantry staples and rotisserie chicken.

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Ingredients

• 3 cups prepared cheesy mashed potatoes
• 2 cups cooked shredded chicken (rotisserie chicken is perfect for this)
• 1 (15 ounce) can mixed vegetables, drained
• 1 (8.5 ounce) can peas, drained
• 1 (10.5 ounce) can cream of mushroom soup
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup milk
• 1 can refrigerated biscuits

Instructions

1. Preheat oven to 350F.
2. Spread mashed potatoes over bottom of baking dish. (I used a 9x9)
3. In a bowl, combine the cooked chicken. drained vegetables, drained peas, cream of mushroom soup, milk, salt and pepper.
4. Stir until combined. Season to taste.
5. Spread chicken pot pie mixture into dish on top of mashed potatoes.
6. Place into preheated oven for 15 minutes.
7. Quarter raw biscuits.*
8. Once 15 minutes is up, place biscuits on top of chicken pot pie.
9. Bake for 15 minutes or until biscuits are cooked and browned on top.
10. Let pot pie cool for 10 or so minutes to slightly thicken.

Notes

Quartering biscuits means to cut biscuits into 4 pieces.

Make sure not to over crowd the raw biscuits, if you do that the biscuits may not cook through the middles. You want to make sure they cook, leaving the bottoms soft but the middle of the biscuit cooked and the tops browned.

Nutrition Information:

Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 886mgCarbohydrates: 26gFiber: 3gSugar: 6gProtein: 14g

numbers may vary based on ingredients, brands and amounts used.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

You’ll find that there is a theme with a lot of my chicken dishes and that’s that they seem to include broccoli and cheese quite a lot here on this blog and over on my other site BigBearsWife.com. I think the love of broccoli and cheese came from my grandma making us fall in love with Broccoli Casserole and my parents using canned cheese sauce to get us to eat our broccoli when we were little.

I also tend to gravitate towards casseroles and easy meals because I’m a mom of a toddler and those are things I had a lot growing up.

This recipe combines all of those favorite flavors and memories. Also I know it’s not good for me, but I could devour a bag of this broccoli rice all on its own.

Why You Should Make this Oven Baked Chicken Broccoli Cheese Rice…

• Easy Weeknight Dinner
• One Dish Dinner Recipe
• Ready in under an hour

QUICK GLANCE AT INGREDIENTS for Oven Baked Chicken Broccoli Cheese Rice:

• 1 (5.7 ounce) bag Knorr Rice Sides Cheddar Broccoli Mix
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 4 boneless, skinless chicken thighs
• 2 cups boiling water
• 8 ounces frozen broccoli

How to make this easy Chicken Broccoli Cheese Rice:

Frequently Asked Questions

More great broccoli chicken dinner recipes:

• Broccoli Chicken Mac and Cheese
• Broccoli Chicken Fettuccine Alfredo
• Skillet Cheesy Chicken and Broccoli

Oven Baked Chicken Broccoli Cheese Rice

Oven Baked Chicken Broccoli Cheese Rice

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 5 minutes

This one-pan Oven Baked Chicken Broccoli Cheese Rice only takes a few ingredients to make and you only need one casserole dish to make it! That's right! Everything cooks together in one dish!

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Ingredients

• 1 (5.7 ounce) bag Knorr Rice Sides Cheddar Broccoli Mix
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 4 boneless, skinless chicken thighs
• 2 cups boiling water
• 8 ounces frozen broccoli

Instructions

1. Preheat oven to 400F.
2. Pour rice mix into the bottom of a 9x19 casserole dish.
3. Mix salt, pepper, garlic powder and Italian seasoning together.
4. Place chicken thighs on top of rice.
5. Seasoning with salt and pepper mixture.
6. Pour 2 cups boiling water into casserole dish.
7. Add broccoli around chicken.
8. Cover with foil and bake for 30 minutes.
9. Remove foil and bake for 10 minutes.
10. Serve Hot.

Notes

After cooking, I like to place this under the broiler in the oven for about 2-3 minutes to crisp up the broccoli and darken the chicken just a tad.

I say this makes 4 servings because with each person getting a chicken thigh and rice, it feeds 4 at our house. If you're extra extra hungry you may want to make extra rice or serve with more side items or a green salad.

Nutrition Information:

Yield: 4 Serving Size: 1 chicken thigh and 1/2 cup rice
Amount Per Serving: Calories: 263Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 137mgSodium: 487mgCarbohydrates: 16gFiber: 2gSugar: 2gProtein: 31g

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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The post Oven Baked Chicken Broccoli Cheese Rice appeared first on Shoppin' Buggy Recipes.

RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

My husband loves tuna. He will just eat it right from the package as lunch. He was the main reason for making this classic tuna casserole recipe.

I decided to add extra tuna to this casserole so there was a good amount in every bite plus I added crushed Lays potato chips to the top for a salty crunch!

Why You Should Make This Easy Tuna Noodle Casserole…

• Great for large families or perfect for small families that like leftovers
• Can be made ahead of time and frozen
• Packed full of tuna

QUICK GLANCE AT INGREDIENTS FOR Easy Tuna Noodle Casserole:

• egg noodles
• tuna in water, drained
• black pepper
• onion powder
• frozen peas and carrots
• family size can cream of mushroom soup
• crushed Lays potato chips

(AMOUNTS IN RECIPE CARD BELOW)

How to make Tuna Noodle Casserole:

Frequently Asked Questions

More easy casserole recipes:

• Easy Dorito Casserole
• Chicken Pot Pie Rice Casserole
• Instant Pot Chicken Broccoli Cheese Casserole
• Shrimp and Rice Casserole

Easy Tuna Noodle Casserole

Tuna Noodle Casserole

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Easy Tuna Noodle Casserole - a classic favorite with egg noodles, lots of tuna, green peas, carrots and classic mushroom soup. We packed even more tuna into our casserole than the average tuna casserole so you get tuna in every bite!

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Ingredients

• 1 pound egg noodles
• 3 cans (9 ounce each) tuna in water, drained
• 1/2 teaspoon black pepper
• 2 teaspoon onion powder
• 16 ounce bag frozen peas and carrots
• 22. 6 ounce family size can cream of mushroom soup
• 1 cup crushed Lays potato chips

Instructions

1. Preheat oven to 350F.
2. Bring a large pot of water to a boil.
3. Add egg noodles and cook according to package directions.
4. In large mixing bowl, combine the drained tuna, pepper and onion powder.
5. Add in frozen peas and carrots.
6. Stir in soup.
7. Drain cooked egg noodles and add to mixing bowl.
8. Stir well until everything is combined.
9. Pour into a 9x13 casserole dish.
10. Add crushed potato chips to top of casserole.
11. Bake for 20 minutes.

Notes

You can change up the cream of mushroom soup or cream of chicken soup.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 644Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 50mgSodium: 2584mgCarbohydrates: 72gFiber: 6gSugar: 23gProtein: 23g

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

Love the recipes that you’re finding here but worried about misplacing them? Sign up for my newsletter above for new recipes every week OR make sure to pin this recipe to your Pinterest account so it’s always easy to find!

Love it? Pin it!

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

Baked Chili Cheese Dogs are just perfect for busy weeknights when you’re trying to throw dinner on the table but they’re also perfect for parties!

While I normally keep these pretty simple by just adding ketchup, chili and cheese before baking them in the oven, you could really add any hot dog toppings that you want.

Ketchup and mustard would work inside the hot dogs and toppings could involve things like diced onions, Jalapeño peppers, and chives.

Why You Should Make Baked Chili Cheese Dogs…

• Great for large families and parties
• Easy to Customize
• Inexpensive Meal that feeds a crowd

QUICK GLANCE AT INGREDIENTS FOR Baked Chili Cheese Dogs:

• hot dog franks
• hot dog buns
• chili
• cheese
• ketchup and/or mustard

(AMOUNTS IN RECIPE CARD BELOW)

How to make Baked Chili Cheese Dogs:

Frequently Asked Questions

More easy cheesy recipes:

• Semi Homemade Chicken Parmesan Tortellini
• Pizza Stuffed Biscuits
• Cheesy Shredded BBQ Chicken Sandwiches

Baked Chili Cheese Dogs

Baked Chili Cheese Dogs

Yield: 8 chili dogs

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Cheesy, Chili covered Hot Dogs that are baked in the oven! These Baked Chili Cheese Dogs are delicious and so easy to make! Just layer on the chili, cheese and whatever toppings you want!

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Ingredients

• 8 hot dog franks
• 8 hot dog buns
• 10 ounce can chili
• 2 cups shredded cheddar cheese
• ketchup and/mustard

Instructions

1. Preheat oven to 375F.
2. Lay hot dog buns in a 9x13 baking dish.
3. Add ketchup and/mustard to inside of buns.
4. Add hot dog franks.
5. Cover hot dog franks with chili.
6. Add shredded cheese.
7. Bake in preheated oven for 25 minutes.

Notes

We use Jessie Jones Hot Dogs and Texas Tailgate Chili Sauce

Nutrition Information:

Yield: 8 Serving Size: 1 chili dog
Amount Per Serving: Calories: 477Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 67mgSodium: 1073mgCarbohydrates: 31gFiber: 1gSugar: 5gProtein: 21g

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The post Baked Chili Cheese Dogs appeared first on Shoppin' Buggy Recipes.

RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

Pasta is a great weeknight meal and easy casseroles like this are perfect for busy people with things to do! Not only is it a great dinner recipe but it’s the perfect comfort food!

Why You Should Make this Baked Rigatoni…

• Super easy dinner recipe
• Easy to make without beef
• Ready in 45 minutes

QUICK GLANCE AT INGREDIENTS FOR Baked Rigatoni:

• ground beef
• rigatoni pasta
• jar marinara sauce
• jar alfredo sauce
• shredded mozzarella cheese
• Italian Seasoning
• Parsley for garnish (optional)

(INGREDIENT AMOUNTS & ENTIRE RECIPE – IN RECIPE CARD BELOW)

How to make Baked Rigatoni:

Baked Rigatoni Frequently Asked Questions

More Great Pasta Recipes

• Semi Homemade Chicken Parmesan Tortellini
• Beefy Mac and Cheese
• Chicken Parmesan Stuffed Shells
• Baked Chicken Feta Pasta

Baked Rigatoni

Baked Rigatoni

Yield: 8-10 SERVINGS

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Baked Rigatoni is a rigatoni baked pasta casserole that is mixed with a wonderful meat sauce and topped with shredded mozzarella cheese.

Print

Ingredients

• 16 ounces ground beef
• 16 ounces rigatoni pasta
• 24 ounces jar marinara sauce
• 15 ounces jar alfredo sauce
• 2 cups shredded mozzarella cheese
• 1 tablespoon Italian Seasoning
• Parsley for garnish (optional)

Instructions

Preheat oven to 350F.

In a large skillet add ground beef and cook over medium heat until beef is browned, breaking it apart with a spoon or spatula as it cooks. Remove from heat once cooked and drain grease.

While the beef is cooking, bring a large pot of salted water to a boil.

Boil pasta for 12 minutes.

Drain pasta and add it back to the pot.

Pour marinara and Alfredo sauce over pasta.

Add Italian seasoning.

Stir to combine.

Stir in ground beef.

Mix everything together and pour into a 9x13 baking dish.

Top with shredded cheese.

Bake, uncovered, for 25 minutes or until cheese is completely melted.

Sprinkle with dried parsley.

Notes

You can make this without beef.

You can also change up the pasta.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 576Total Fat: 39gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 128mgSodium: 1111mgCarbohydrates: 29gFiber: 3gSugar: 5gProtein: 28g

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

Love the recipes that you’re finding here but worried about misplacing them? Sign up for my newsletter above for new recipes every week OR make sure to pin this recipe to your Pinterest account so it’s always easy to find!

Love it? Pin it!

The post Baked Rigatoni appeared first on Shoppin' Buggy Recipes.

]]> https://semihomemaderecipes.com/baked-rigatoni/feed/ 17 https://semihomemaderecipes.com/easy-dorito-casserole/ https://semihomemaderecipes.com/easy-dorito-casserole/#respond Tue, 08 Jun 2021 02:13:02 +0000 https://semihomemaderecipes.com/?p=911 This super easy Dorito Casserole is made form layers of Nacho Cheese Doritos chips, beans, corn, chicken and a few other ingredients for a great weeknight meal! RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ We love casseroles around here and Doritos
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The post Easy Dorito Casserole appeared first on Shoppin' Buggy Recipes.

]]> This super easy Dorito Casserole is made form layers of Nacho Cheese Doritos chips, beans, corn, chicken and a few other ingredients for a great weeknight meal!

RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

We love casseroles around here and Doritos have always been a family favorite! When those two things are combined, you end up with a fantastic, easy casserole that everyone loves!

Why You Should Make this Dorito Casserole…

• This casserole cooks up in 25 minutes.
• A great recipe for using left over chicken.
• Super easy dinner idea that is perfect for weekdays.

QUICK GLANCE AT INGREDIENTS FOR Doritos Casserole Recipe:

• Nacho Cheese Doritos chips
• black beans
• canned corn
• green chilies
• cream of chicken soup
• Rotel original
• shredded chicken
• taco seasoning
• sour cream

(AMOUNTS IN RECIPE CARD BELOW)

How to make Doritos Casserole:

1. Crush those Doritos!

   Crush chips in bag to make small pieces. Spray the bottom of a 9 x 13 pan. Cover the pan with half of the crushed chips

2. Time to mix everything together.

   In a mixing bowl mix all the ingredients except for the chips.
   

3. Fill up that casserole dish.

   Fill the pan with the chicken mixture
   

4. Bake – Top – Bake

   Bake in oven on 350 for 20 minutes
   Remove and cover the mixture with the remaining amount of chips.
   Bake in oven for 5 more minutes
   

5. Serve it up!

   Scoop and serve!
   Great with extra sour cream on top!

Frequently Asked Questions

How long does Dorito Casserole take to cook?

Since the chicken is already cooked, this casserole only takes about 25 minutes to bake. It’s great for using leftover chicken or a grocery store rotisserie chicken

Can I use other flavors of Doritos?

I would be in LOVE with a Ranch Dorito version of this casserole. I haven’t tried it but Ranch Dorito Chicken Casserole sounds amazing.

More Great Casserole Recipes

• Chicken Pot Pie Rice Casserole
• 15 Easy Casseroles for Dinner
• Easy Chicken Divan
• Easy Chicken Noodle Casserole

Easy Dorito Casserole

Doritos Layered Chicken Casserole

Yield: 6-9 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This super easy Dorito Casserole is made form layers of Nacho Cheese Doritos chips, beans, corn, chicken and a few other ingredients for a great weeknight meal!

Print

Ingredients

• 14.5 ounce bag of nacho cheese Doritos chips
• 1 can black beans drained
• 1 can of corn drained
• 4 ounce can of green chilies
• 1 can cream of chicken soup
• 1 can Rotel original
• 3 cups shredded chicken
• 1 tablespoon taco seasoning
• 1/2 cup sour cream

Instructions

Crush chips in bag to make small pieces.

Spray the bottom of a 9 x 13 pan. Cover the pan with half of the crushed chips.

In a mixing bowl mix all the ingredients except for the chips.

Fill the pan with the chicken mixture.

Bake in oven on 350 for 20 minutes.

Remove and cover the mixture with the remaining amount of chips.

Bake in oven for 5 more minutes.

Notes

green chilies are optional -

cooked ground beef can be substituted for chicken in the recipe

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 453Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 44mgSodium: 1042mgCarbohydrates: 46gFiber: 6gSugar: 3gProtein: 20g

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

Love the recipes that you’re finding here but worried about misplacing them? Sign up for my newsletter above for new recipes every week OR make sure to pin this recipe to your Pinterest account so it’s always easy to find!

Love it? Pin it!

The post Easy Dorito Casserole appeared first on Shoppin' Buggy Recipes.

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