Comfy Casseroles for Cold and Wintery Nights!

Welcome back to another installment of my obsession with Casseroles!  This time around I am featuring Chicken, Potatoes, Corn, Cheese and BACON!  What could be wrong with any of these recipes??!!    After unearthing these lovelies from the dungeons of my Recipe Bookcase…I am thinking the Corn & Bacon Casserole just may be what the Turkey ordered for Thanksgiving Dinner!

Enjoy y’all!!

Baked Chicken and Dumplings

Ingredients:
Vegetable cooking spray
1/2 cup milk
2 tablespoons vegetable oil
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
6 boneless skinless chicken breast halves, uncooked
1 medium onion, finely chopped
2 stalks celery, coarsely chopped
1 (10 ounce) package frozen sliced carrots
1/2 teaspoon dried sage, crushed
1/4 teaspoon ground pepper
2 (13 3/4 ounce) cans chicken broth

Directions:
Preheat oven to 325 degrees F. Coat a 2 1/2−quart casserole with cooking spray. 

In a medium bowl, combine milk and oil. Gradually stir in flour, baking powder, and salt. Mix well into a dough consistency and set aside.

Place chicken breasts in bottom of casserole. Cover chicken with onion, celery, and carrots. Evenly sprinkle sage and pepper over vegetables; pour broth over dish.

Using the dough mixture, form 2−inch balls and drop into casserole. Cover tightly and bake for 1 1/2 hours.

 

Cheddar Parmesan Potatoes

Ingredients:
1/4 cup butter or margarine
1/4 cup all−purpose flour
2 cups milk
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Parmesan cheese
5 cups sliced, cooked and peeled potatoes
1/4 cup bread crumbs

Directions:
In a saucepan, melt butter over low heat. Stir in flour until smooth.

Gradually add milk; cook and stir over medium heat until mixture thickens.

Remove from heat and add salt and cheeses. Stir until Cheddar cheese melts.

Place potatoes in a greased 2−quart baking dish and add cheese mixture, stirring gently to mix.

Sprinkle bread crumbs on top. Bake uncovered at 350 degrees F for 30 to 35 minutes.

Makes 6 to 8 servings.

 

Corn and Bacon Casserole

Ingredients:
10 strips bacon
1/2 cup onion, chopped
2 tablespoons flour
2 cloves garlic, minced
1 1/2 cups sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups fresh or frozen whole kernel corn
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped

Directions:
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon; set aside.

Sauté onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir untilbubbly; cook and stir 1 minute more.

Remove from the heat and stir in sour cream until smooth. Add corn, parsley, and half of the bacon; mix well.

Pour into a 1−quart baking dish. Sprinkle withremaining bacon. Bake, uncovered, at 350 degrees F for 20−25 minutes or until heated through.Sprinkle with chives.

 

Do you have a favorite Chicken, Corn or Bacon Casserole that is perfect for fall and winter dinners?

This article is hopping around the following Blog Hops:

Homestead Barn Hop, Wildcrafting Wednesday, From the Farm Fridays, Simple Saturdays Blog Hop, Simple Life Sunday Blog Hop.

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Nothing in this post is to be construed as medical advice, simply a sharing of things that have worked for me & my family. If you have any symptoms of serious illness, taking medication, pregnant or nursing, or have never worked with herbal materials or essential oils before, please consider consulting a medical professional before use. I am unable to offer advise for your particular medical situation; please ask your Doctor, Nurse Practitioner or Naturopath for further guidance.  The statements made here have not been approved by the Food & Drug Administration. These statements are not intended to diagnose, treat, cure or prevent disease. This notice is required by the Federal Food, Drug & Cosmetic Act.