Low Carb Bacon Ranch Chicken Casserole Recipe

Low carb, full of flavor and sure to be a  hit with all of the cheese lovers in your household.

Plus…BACON!

This Bacon Ranch Chicken Casserole recipe is a TOTAL winner!

Low Carb Bacon Ranch Chicken Casserole Recipe

From Joy Filled Eats

Ingredients: 

  • 1.5 lb. cooked chicken, cubed
  • 1-1.5 lb. fresh broccoli, steamed and drained (or frozen broccoli, thawed and drained) (or vegetable of your choice like cauliflower or spinach)
  • 1/2 T. garlic powder
  • 1 T. minced onion
  • 1/2 T. dill
  • 1 T. parsley
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/4 cup + 2 T. bacon crumbles
  • 1 8 oz. package cream cheese, softened
  • 4 oz. sour cream
  • 4 oz. mayo
  • 8 oz. shredded cheddar

Go here for the details on how to put this yummy casserole together!

I made this in advance as part of a Low Carb weekly meal plan prep and it was SO simple to just throw in the oven the night we had it for dinner!

Enjoy!

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Low Carb Cheesy Chorizo Breakfast Casserole

I have been making this Low Carb Cheesy Chorizo Breakfast Casserole for a couple of  years now. We love to make it on Sunday and then reheat the pieces for breakfast throughout the week.

It is an easy and filling low carb solution for breakfast!

Low Carb Cheesy Chorizo Breakfast Casserole

From Peace Love and Low Carb

Ingredients

  • 2 tbsp butter
  • 4 oz onion, thinly sliced
  • 2 large cloves garlic, minced
  • 9 oz pork chorizo
  • 6 large eggs
  • 2/3 cup sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 4 oz cream cheese
  • 4 oz cremini mushrooms, sliced (we don’t use these because my husband does not like mushrooms. I wish he did though!)
  • sea salt and black pepper, to taste

Head on over to Peace Love and Low Carb to see how to assemble this tasty Low Carb Cheesy Chorizo Breakfast Casserole!

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Tex Mex Chicken Casserole Recipe

Do you love Tex Mex? Casseroles? Cheese? Then this is the casserole for you!

This casserole is so easy to assemble and it cooks up in about 30 minutes. You can prepare this early in the day and then pop it in the oven when you get home.

The leftovers are even BETTER than the finished product. This creamy casserole is super filling and easily adapted to suit your family’s needs.

Tex Mex Chicken Casserole 

Inspired from Six Sisters Stuff

Ingredients: 

  • 1 diced onion
  • 1 each diced red pepper and green pepper
  • 1 clove minced garlic
  • 3 cups cubed or shredded chicken breast (a rotisserie chicken would be a great shortcut to use here!) – Season your chicken when you cook it
  • 2 cans cream of chicken (find out how to make cream of chicken soup from scratch here)
  • 1 can Rotel (spiciness depends on your family’s preferences, I always buy mild)
  • 12 corn tortillas cut into 1 inch strips
  • 2 cups Colby Jack Cheese
  • Olive Oil
  • Salt and Pepper to taste

Directions: 

  1. Preheat oven to 350 degrees
  2. Heat about a tablespoon of olive oil in a non stick sautee pan and saute your onions and bell peppers until tender. Add the garlic and saute a bit longer. Salt and pepper your veggies before adding cream of chicken soup and rotel.
  3. Spray a casserole dish with non stick spray. Add half of your tortilla strips to the bottom of your casserole dish. Layer half of your chicken mixture and half of the cheese on top. Repeat layers, ending with cheese on top.
  4. Bake uncovered for 30 minutes

Enjoy!

I hope you love this wonderful casserole recipe! Serve with sour cream and/or guacamole!

Yum!

Ingredients
  • 1 diced onion
  • 1 each diced red pepper and green pepper
  • 1 clove minced garlic
  • 3 cups cubed or shredded chicken breast (a rotisserie chicken would be a great shortcut to use here!) – Season your chicken when you cook it
  • 2 cans cream of chicken (find out how to make cream of chicken soup from scratch here)
  • 1 can Rotel (spiciness depends on your family’s preferences, I always buy mild)
  • 12 corn tortillas cut into 1 inch strips
  • 2 cups Colby Jack Cheese
  • Olive Oil
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 350 degrees
  2. Heat about a tablespoon of olive oil in a non stick sautee pan and saute your onions and bell peppers until tender. Add the garlic and saute a bit longer. Salt and pepper your veggies before adding cream of chicken soup and rotel.
  3. Spray a casserole dish with non stick spray. Add half of your tortilla strips to the bottom of your casserole dish. Layer half of your chicken mixture and half of the cheese on top. Repeat layers, ending with cheese on top.
  4. Bake uncovered for 30 minutes
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Easy Weeknight Lasagna-Yes, Really

 

 

Lasagna can be a pretty big undertaking. It’s a meal that I don’t really put on our menu all that often. Mainly because it takes a veritable army of pots, pans and ingredients to go from kitchen to table. I am a work at home mom of a 3 year old and a 2 year old. I don’t have time to:

  1. Brown the meat, while simultaneously not overcooking the pasta noodles.
  2. If I’m really doing lasagna right, of course I’ll be making my own sauce. Generally taking up burner #3, simultaneously simmering away while my meat browns and my pasta overcooks.
  3. Now to assemble the lasagna, I need to set up an assembly line worthy of Ford Motor Company. No less than 3 cheeses…oh and remember those lasagna noodles we overcooked? Somehow we need to pry those apart without burning the fingerprints off of our fingers, or haphazardly turning them into thin spaghetti noodles (this is lasagna right? I forgot. Because you know,  the baby needed some attention about 2 hours into the lasagna prep and with no end in sight, I finally just threw everything into the casserole dish and hoped for the best!)

Okay, it’s not quite that dramatic, but I am sure you get the picture.

 

Continue reading Easy Weeknight Lasagna-Yes, Really

Check Out My Enchilada Casserole Recipe!

Who here loves Enchiladas!?

Here’s a quick and easy weeknight enchilada casserole that uses an unusual ingredient!

I think you’ll love it! We do!

Click here to check out my Enchilada Casserole recipe. 

Enjoy!

Frugal Recipe: Easy Sausage Breakfast Casserole

Be sure to pin this recipe!
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During the week, we eat always have something quick for breakfast….cereal, frozen waffles, fruit, etc. On the weekends, I’m wanting something  special and savory!

This Easy Sausage Breakfast Casserole is my ‘go to’ recipe for something special, but easy! I put it together the night before, then just pop it in the oven first thing in the morning!

Easy Sausage Breakfast Casserole

Ingredients:

  • 6 slices of bread
  • butter
  • 2 cups half & half
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 lb. pork sausage, browned and drained
  • 1 1/2 cups shredded cheese
  • 6 eggs, beaten

Directions:

  1. Remove crusts from bread and butter on each side.
  2. Place bread in 9×13 inch glass baking dish.
  3. Spoon sausage over bread and sprinkle with cheese.
  4. Mix eggs, half & half, salt, and pepper, then pour on top of cheese.
  5. Cover and chill overnight.
  6. Remove from fridge 15 min. before baking.
  7. Bake uncovered at 350 degrees for 45 minutes.

Yes, it’s that easy! Now, I’m from Georgia, so I can’t have this Easy Sausage Breakfast Casserole without a side of hot, buttery grits!

As you can see, this casserole is really versatile.  Make it healthier by using turkey sausage, add some spinach, use milk in place of half & half, etc. Get creative and impress your family!

Enjoy this Easy Sausage Breakfast Casserole!

*Try out all the frugal recipes on Family Friendly Frugality!

Budget Friendly King Ranch Chicken

Budget Friendly King Ranch Chicken Recipe

Guest Post by Cheryl Siens

Although I’ve known about King Ranch Chicken my whole life, I had never eaten it until about 2 years ago when my daughter came home from a mission trip raving about one of the dishes they ate. She is my picky eater who doesn’t like anything, so I thought I better jump on this one!  I called the lady who made the dish for the kids (actually, I cornered her at a marriage conference, but that’s another story) and got the recipe from her.  Now I’m making this frugal, delicious casserole at least once a month.

KING RANCH CHICKEN

 Ingredients:

  • 1 Cooked chicken (or 3-4 cooked chicken breasts)
  • Corn tortillas
  • 2 cans cream of chicken
  • 1 can cream of celery
  • 2 cans Ro-Tel tomatoes
  • Shredded cheese
  • Corn tortillas

Directions:

  1. Cut chicken into bite size pieces
  2. Mix soups and Ro-Tel tomatoes together (don’t dilute soups, but use all the juice from tomatoes)
  3. Spray 9×13 pan with cooking spray
  4. Put about ½ cup of soup mixture in the bottom of dish.
  5. Tear tortillas into 4-5 pieces and layer in bottom-on top of soup mix.
  6. Top with soup mix, enough to cover tortillas
  7. Next layer is chicken, then cheese.
  8. Repeat tortillas, soup, chicken & cheese until all used up.
  9. At this point you can freeze or refrigerate.
  10. Bake at 350˚ for 30 to 45 minutes or until it bubbles throughout.

Are you interested in guest posting on Family Friendly Frugality? Please email me heather @ familyfriendlyfrugality.com. I’m looking for anything in the family friendly/frugal niche, but specifically how-to’s, DIY posts and RECIPES! Must be original content not posted elsewhere.

 

Quick & Easy Chicken Pot Pie Recipe

This is a guest post by Cheryl Siens

Here is a recipe that is quick, easy, inexpensive and tasty.  It’s one of those recipes where you can buy the ingredients, then wait till you’ve had one of those days.  Even when you are frazzled and running behind, you can still serve your family a hot, delicious meal with very little effort.  Everything comes out of your pantry except the pie crust, and you can keep that in the fridge for weeks.

CHICKEN POT PIE

Ingredients: 

  • 2 cans (15 oz. each) Veg•All Original Mixed Vegetables, drained
  • 1 can (10 oz.) cooked chicken, drained
  • 1 can (10 3/4 oz.) cream of chicken or cream of mushroom soup
  • 1/4 tsp. thyme
  • 1/4 tsp. pepper
  • 2 frozen ready-to-bake pie crusts

Directions:

  1. Preheat oven to 375º F
  2. Combine first 5 ingredients in a medium bowl; mix well
  3. Place one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
  4. Top with remaining crust, crimp edges to seal, and prick top with fork. Or if you want to get fancy, try using mini cookie cutters to cut designs into the crust. Just place the pieces of crust that you cut out on the top of the crust.
  5. Bake for 50 to 60 minutes (on lower rack) or until crust is golden brown and filling is hot.  You may need to wrap the edges of the crust in foil for the first 35 or 40 minutes to keep the edges from burning.
  6. Allow pie to cool slightly before cutting into wedges to serve.

Makes 4 servings (but it’s really easy to double)


Are you interested in guest posting on Family Friendly Frugality? Please email me heather @ familyfriendlyfrugality.com. I’m looking for anything in the family friendly/frugal niche, but specifically how-to’s, DIY posts and RECIPES! Must be original content not posted elsewhere.