Category Archives: Casseroles

White Sauce Chicken Enchiladas



White Sauce Chicken Enchiladas

This is so easy to make and very delicious.  Make sure you use small tortillas.  I used medium to large size and they were too big and didn’t fit on the plate very well.

I also think that if you like it more spicy, use Pepper Jack cheese.  I didn’t think the chilies gave it much heat at all.

  • 2 1/2 cups cooked and shredded chicken
  • 3 cups shredded Monterey Jack cheese, divided
  • 10 small soft flour tortillas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4-oz.) can diced green chilies (I used milk, but you can use whatever heat you like.)

Preheat over to 350 degrees.

Combine shredded chicken and 1 cup cheese.  Fill tortillas with mixture and roll each one.  Place in a greased 9 x 13″ casserole dish.

Melt butter in a pan over medium heat.   Stir in flour and whisk for a minute over heat until slightly thickened.  Add broth and whisk together.  Cook over heat until it’s thick and bubbles up.  Take off heat and let cool slightly before adding in sour cream.  (If too hot, it may curdle.)

Pour mixture over enchiladas and add remaining cheese to top.  Bake for 20 to 23 minutes then broil for 3 minutes to brown the cheese.

Serves 6.

“By God’s grace, we can have our best witness in the worst of times.”


Scalloped Potatoes and Ham



Scalloped Potatoes and Ham

Here I go again with potatoes.  I just love potatoes about any way you fix them.  This recipe is outstanding!

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 teaspoon salt (Use 2 teaspoons here if you ever make it without the ham)
  • 3 cups whole milk
  • 3 cups cooked, chopped ham (about 1 pound)
  • 1 onion, chopped or 1 tablespoon onion powder
  • 1/2 cup shredded cheddar cheese
  • 5 – 6 cups potatoes, pared and sliced

Heat oven to 350 degrees.

Melt butter in a large sauce pan over low heat;  blend in flour and salt.  Cook, stirring constantly, for about 1 minute.  Remove from heat and gradually stir in milk.  Return to heat;  cook until thickened and bubbly.

Fold in ham, onion and cheese.  Pour over potatoes in a large bowl.  Stir gently and then pour into a buttered 9 x 13 inch baking dish.  Cover with foil.  Bake for 30 minutes.  Uncover and continue to bake for 1 hour.

Let stand for 10 minutes before serving.

8 servings.

“We need each other to get where God wants us to go.”

Spaghetti Squash Alfredo / Pancetta and Peas



Spaghetti Squash Alfredo / Pancetta and Peas

If you have never tried spaghetti squash, you owe it to yourself to try it.  I love it, my husband not so much.

  • 1 medium spaghetti squash (about 3 lbs.)
  • 4 oz. pancetta, diced (about 3/4 cup)
  • 1 small shallot, diced
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup dry white wine
  • 1 1/2 cups heavy cream
  • Pinch of nutmeg
  • 1/2 teaspoon salt
  • Pinch of pepper
  • 1 cups frozen peas, thawed
  • 1/2 cup grated Parmesan cheese (about 1 oz.)
  • 2 tablespoons finely chopped fresh parsley

Halve and seed the spaghetti squash.  The easiest way to cook it is in the microwave.  Place squash cut sides down in a microwave safe baking dish.  Fill the dish with about 1 inch of water.  Microwave on high for about 12 minutes, or until you can easily pierce the squash with a fork.  Cooking time depends on the size of the squash and individual microwaves.  Let cool for about 15 minutes, or until squash is cool enough to handle.

If you would prefer to bake it.  Heat oven to 375 degrees.  Turn squash cut sides down on a baking sheet.  Bake for about 40 minutes until you can easily pierce the squash with a fork.  Let cool for about 15 minutes, or until squash is cool enough to handle. With fork, scrape out the spaghetti like strands and prepare as desired.

Meanwhile, cook pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes.  Transfer to a paper towel-lined plate using a slotted spoon; set aside.  Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add the heavy cream, nutmeg, salt and pepper.

Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan.  Continue cooking until the sauce is thick and creamy, about 1 more minute.  Remove from the heat.

Scrape squash strands with a fork and add along with the pancetta to the sauce.  Return to medium heat and cook, stirring, until combined, about 1 minute.  Season with salt and pepper and sprinkle with parsley.

Makes 4 servings.

“Our surprising God often shows His presence when we least expect Him.”

Chicken Pot Pie



Chicken Pot Pie

This is a very quick and easy chicken pot pie made from scratch.  Delicious!

  • 1 lb. skinless, boneless chicken breast halves, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/2 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cup chicken broth
  • 2/3 cup whole milk
  • 2 (9-inch) unbaked pie crusts

Preheat oven to 425 degrees.

In a saucepan, combine chicken, carrots, peas and celery.  Add water to cover and boil for 15 minutes.  Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside.

Place the chicken mixture in bottom pie crust.  Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough.  Make several small slits in the top to allow steam to escape.

Bake in preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Serves 4 to 6.

“No deed is small when done for Christ.”

Cheesy Bacon Spaghetti Squash



Cheesy Bacon Spaghetti Squash

This is a really quick meal to make.  And so yummy!

  • 1 large spaghetti squash (3 1/2 lbs. or larger)
  • 4 bacon strips, chopped
  • 3 tablespoon butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup (2-oz,) shredded Swiss cheese (or any cheese you prefer)

Halve squash lengthwise; discard seeds.  Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes.  Cool slightly.  Separate strands with a fork.

In a large skillet, cook the bacon over medium heat until crisp, stirring occasionally.  With a slotted spoon, remove bacon to paper towels, reserve drippings.

In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended.  Add squash; toss and heat through.  Remove from heat, stir in cheese.  Top with bacon.

4 servings.

“God is nearer than we think.”

Bacon Tomato Mac and Cheese



Bacon Tomato Mac and Cheese

This is a copycat recipe from The Corner Bakery Cafe.  We order this just about every time we go there to eat.  I think this is spot on perfect.

  • 12 oz. (3 cups) uncooked elbow macaroni (use anything you like)
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground red pepper
  • 1 1/2 cups milk
  • 8 oz. (2 cups) American cheese, shredded or cut into 1/2-inch cubes
  • 8 oz. (2 cups) sharp cheddar cheese, shredded
  • 1 medium (1 cup) tomato, seeded and chopped
  • 4 slices (1/3 cup) crisply cooked bacon, crumbled (I used bacon crumbles.)
  • 1/4 cup coarsely chopped parsley, opt.

Cook macaroni according to package directions; drain.

Melt butter in a 3-qt. saucepan over medium heat until sizzling; stir in flour, salt, nutmeg and red pepper.  Continue cooking, stirring constantly, 1-2 minutes or until mixture is bubbly and very lightly browned.  Add milk, 1/4 cup at a time, stirring constantly, 5-7 minutes or until mixture is thickened.  Add cheeses; stir until melted and sauce is smooth.  Add cooked macaroni, tomato, 1/3 cup crumbled bacon and parsley, if using.  Garnish with addition crumbled bacon, if desired.

8 servings.

“What difference might we make if we overcome our fears and trust God to use us?”


Skillet Turkey Pot Pie / Stuffing Crust



Skillet Turkey Pot Pie / Stuffing Crust

I had never cooked a turkey before, always roasted one.  But if you cook it just like you would a chicken, they come out very moist and you get a lot of meat off of it for various things.  If you like, you can substitute shredded chicken meat for turkey.  If your skillet isn’t ovensafe, transfer the casserole to a shallow 2-qt. casserole dish before crumbling stuffing over the top and baking.  Be sure to use a boxed stuffing mix such as Stove Top rather than any bags of loose crumbs that are sold as stuffing mix.

  • 1 onion, chopped fine
  • 1 celery rib, chopped fine
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth (I used the broth from cooking my turkey.)
  • 1/2 cup heavy cream
  • 4 cups cooked turkey meat, shredded
  • 1 cup frozen peas and carrots, thawed
  • 1 (6-oz.) box stuffing mix
  • 1 1/2 cups water

Adjust oven-rack to middle position and heat oven to 475 degrees.  Combine onion, celery and butter in a 12-inch ovensafe skillet and cook over medium-high until softened, about 5 minutes.  Stir in flour and cook until lightly browned, about 1 minute.  Gradually whisk in broth and cream, smoothing out any lumps, and simmer until thickened, 5 to 7 minutes.  Stir in turkey and peas and carrots and cook until heated through, about 2 minutes.

Meanwhile, combine stuffing and water in bowl and let sit, stirring occasionally, until stuffing is completely softened, about 5 minutes.

Crumble stuffing evenly over filling and bake until stuffing is browned, about 12 minutes.  Let cool slightly and serve.

Serves 4 to 6.

“In prayer we call on God “who is able to do immeasurably more than all we ask or imagine.”