What's for Dinner: Chicken Ziti Casserole

I was supposed to make dinner for a friend who recently had a baby, so today I went looking for a chicken casserole recipe that did not include any form of condensed soup. Those types of recipes always taste the same and aren't very healthy. I found this on Recipe Goldmine and we all enjoyed it.

Chicken Ziti Casserole

• 1 Jar spaghetti sauce
• 4 C. Cooked ziti (about 6 oz. uncooked)
• 1 ½ C. Cooked cubed chicken
• 1 C. Shredded mozzarella cheese, divided

Stir together spaghetti sauce, cooked ziti, chicken and ½ cup mozzarella. Pour into a 2-quart casserole dish. Sprinkle with the rest of the cheese.

Bake at 350° for 30 minutes or until hot and bubbling.

Makes 6 servings.

My comments:

Although I don't normally buy canned pasta sauce, this was the step that made the recipe super easy. The chicken and the pasta cooked at the same time and while they were cooking I shredded the cheese. My two-year old even asked for thirds! Definitely a hit.

What's for Dinner: Quick Fiesta Casserole

This recipe came from one of the sample menus from Saving Dinner. It was the first time I tried it and we all liked it.

Quick Fiesta Casserole

•1 lb prepared black beans
• 1 8oz. jar salsa
• 2 tbs. taco sauce
• 2 tsp. each cumin, garlic powder, and chili powder
• 2 C. baked tortilla chips
• 1 C. low fat sour cream
• ½ C. sliced green onions
• 1 medium tomato, chopped
• 4 oz. cheddar cheese, low fat
• Shredded lettuce and taco sauce, if desired

Heat oven to 350°. In a skillet, stir in beans, salsa, 2 tbs. taco sauce, cumin, chili powder and garlic powder. Heat to a simmer; stirring occasionally. Place tortilla chips in un-greased 2 quart casserole. Top with bean mixture. Spread with sour cream. Sprinkle with onions, tomatoes and cheese. Bake uncovered until hot and bubbly, 20-30 minutes. Serve on bed of lettuce with extra chips and taco sauce if desired. Serves six.

My comments:

I started by cutting the recipe in half, but somewhere along the line forgot to halve the ingredients so ended up with more than I intended. I used canned beans instead of dried because I can never cook dried beans long enough for some reason. Instead of taco sauce I put in two tablespoons of my homemade taco seasoning along with a little water. I didn't have much hope of finding baked tortilla chips, but discovered a company that is advertising "New! Baked tortilla chips!" so I was able to used baked after all. I also broke the chips up slightly so that they wouldn't take up as much room in the pan. Finally, I only put sour cream on half because not all of us like it. Despite all these changes, my husband and I both agreed that it is something that we should try again sometime.

What's For Dinner: Tamale Pie

This is one of my husband's favorite meals. It combines all his favorite ingredients except pasta. The only problem I have with it is the prep time. Today it took me an hour to get everything done before it went in the oven, and that's not counting clean-up. I did use frozen hamburger, though, so that added a little bit of cooking time.

Tamale Pie

½ pound ground beef
1 chopped onion
1 chopped green pepper
2 8-ounce cans tomato sauce
1 and ½ cups whole kernel corn
½ cup pitted ripe olives, chopped
1 clove garlic, minced
1 teaspoon salt
2 to 3 teaspoons chili powder
Dash of pepper

***

6 ounces cheddar cheese, shredded (1½ cups)
¾ cup yellow cornmeal
½ teaspoon salt
2 cups cold water
1 tablespoon olive oil

Cook meat, onion, and green pepper in a large skillet till meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, chili powder, salt, and pepper. Simmer 20 to 25 minutes, or until thick. Add cheese; stir till melted. Turn into greased 9x9x2-inch baking dish.

Cornmeal Topper: Stir cornmeal and ½ teaspoon salt into cold water. Cook and stir till thick. Add olive oil; mix well. Spoon over hot meat mixture.

Bake casserole in moderate oven (375°) about 40 minutes. Makes 6 servings.

My comments:

I made the filling in a cast iron pan, so instead of using a casserole dish, I just poured the corn batter on top and put the whole pan in the oven. The presentation isn't as nice, but it makes clean-up easier.

I used only about 1/3 pound ground beef because I don't think that small difference matters very much.

I used frozen corn, but drained canned corn would work as well.

You can substitute butter for the olive oil.

Depending on your tastes, you should be able to use less salt.

The original recipe called for American cheese instead of cheddar, but both my husband and I don't care for it.