Scrumptious Chicken Broccoli Divan with Bacon

A couple of nights ago, I was clueless about what to make for dinner.  I had 2 thawed skinless boneless chicken breasts, but no plan!  I could not think of anything so I started going through some old recipes I used to use and found this "oldie but goodie".  Fortunately, I had all of the ingredients on hand (hardly ever happens!).  Finally, a plan for dinner ~ YAY!


The original recipe from Campbell's Kitchen does not include bacon or the seasonings I used for the chicken, but one of my sons requested bacon to be added so I did.  The bacon and seasonings added some really great flavor to the casserole!


The recipe is below.  I hope you and yours enjoy it!

Scrumptious Chicken Broccoli Divan with Bacon


*** I seasoned the chicken breasts with coarsely-ground garlic powder, Lawry's Seasoned Salt, black pepper, and a little Himalayan pink salt (any kid of salt is fine) before sauteing them in olive oil.  The casserole was served with steamed brown rice (simmered in chicken broth for more flavor) and steamed butternut squash . . . it was a very yummy dinner which my kids really liked! ***


Serves:  4 to 6


4 cups cooked broccoli florets (cook/steam until tender, yet firm)
11/2 cups cubed cooked chicken (can also use rotisserie chicken)
1 can (103/4 oz.) cream of chicken soup (reduced sodium or fat free soup will work fine in this recipe)
1/3 cup milk
3 strips bacon, cooked and crumbled (optional)
1/2 cup shredded cheddar cheese
1 Tbsp. dry bread crumbs (I used French's fried onion rings instead!)
1 Tbsp. butter, melted (omit if using French's friend onion rings)


Preheat oven to 450 degrees.


Spray 2-quart shallow baking dish with cooking spray.  Place cooked broccoli and chicken in baking dish.


In a small bowl, mix soup and milk; pour over the broccoli and chicken.  If adding bacon to the casserole, sprinkle the bacon crumbles on top of the soup mixture.  Sprinkle with cheese.  Mix bread crumbs with melted butter and sprinkle on top.  (If using French's fried onion rings instead of bread crumbs, omit the butter and sprinkle the onion rings on top of the bacon and cheese.)

Not My Mama's Enchilada Casserole

Sorry, not the best photo!  But rest assured, this is quite yummy!

As long as I can remember, my family has been making Enchilada Casserole.  We eat a lot of Mexican food here in Texas (a.k.a. "Tex-Mex") and this casserole is great when you feel like eating Tex-Mex at home instead of visiting your local cantina!  It's also a great dish to take to a church potluck or any type of social gathering.  I have made it for many friends and it is always well liked by everyone!

The recipe my mother has always used is a bit different from the one I now make for my own family.  For instance, my mother's recipe uses ground beef and mine uses lean ground turkey.  I also add cilantro to my recipe, which her recipe does not include.  No worries ~ whether you make it with beef, turkey, or even ground chicken it will taste GREAT!  Just remember to add a bit of olive oil or vegetable oil to the pan when you use turkey or chicken, as they are quite a bit leaner than ground beef.

My version of the recipe is below ~ enjoy!!!

PENNY'S ENCHILADA CASSEROLE

1 lb. ground turkey

1 can cream of chicken soup (I use the fat-free kind)

1 can mild enchilada sauce (the red kind, not the green stuff)
1 can chopped green chiles (do not drain)

1 pkg. corn tortillas, quartered

1 small onion, chopped

2 Tbsp. fresh cilantro, chopped

2 cups Mexican blend shredded cheese or cheddar cheese

11/2  Tbsp. olive oil

1/2 tsp. garlic powder

1/2 tsp. black pepper
1/4 tsp. salt (I prefer sea salt or kosher salt)

Preheat oven to 350 degrees.  Spray large casserole dish with cooking spray (will make clean-up much easier!).

Take a large stack of corn tortillas and slice in half.  Take those halves and slice in two.  After slicing, you should have a bunch of little tortilla triangles.

In a large skillet, sautee the chopped onion in oil for several minutes.  Add ground turkey and season it with the garlic powder, black pepper, and salt.  Cook the turkey until no longer pink.

While the turkey is cooking, place a single layer of the tortilla triangles on the bottom of the casserole dish.  (It's okay if they overlap some!)


When the turkey is cooked through, add the chopped green chiles and the chopped fresh cilantro to the skillet and cook for a couple of more minutes.  Then stir in the cream of chicken soup and enchilada sauce.  Continue to cook the mixture for a couple of minutes so the flavors meld.  Turn off the heat.


As is you were making lasagna, you will layer the enchilada casserole in the following manner . . . layer of tortillas on bottom, place 2 or 3 large spoonfuls of turkey/soup mixture over the tortillas, then sprinkle shredded cheese on top on the turkey/soup mixture. Repeat layers.  The top of the casserole should be topped with any remaining cheese.


Bake the casserole uncovered for 35 to 40 minutes until bubbly.  Let sit for 5 minutes before serving.