I love casseroles. The problem with a lot of them is that they aren't healthy and full of canned and/or packaged ingredients. Casseroles are great though because you can make them ahead of time and cook just 30 minutes before you want to eat. They're also great for stretching your meat too. A little bit of chicken (or ground beef) goes a long way!
(you can make this as easy as you want. I made my own tortillas and soups, but you can choose to buy them if that's easier)
1 lb boneless, cooked chicken, shredded
1 can cream of mushroom soup
1 can cream of chicken soup (or use this recipe for both soups)
1/2 cup chicken broth
1 can no salt added tomato soup
shredded cheddar cheese
1 dozen flour tortillas, cup into bit sized pieces (see here for tortilla recipe if you want to make your own tortillas. These tortillas turn out so yummy)
-Heat oven to 375 degree. Mix broth, soups, and tomato sauce. Layer a 9x13 baking dish with 1/3 of the chicken, 1/3 of the tortillas, 1/3 of the sauce. Repeat for 2 more layers. Top with cheese. Cover with foil and cook for 15 minutes. Uncover and cook 30 minutes more.
This tastes great with topped with salsa and/or hot sauce, and refried beans!
Chicken and Dumplings
(I'm not sure if this technically is a casserole, but it sure is amazing comfort food.)
4 chopped carrots
1/2 onion, chopped
2 potatoes, chopped
2 celery stocks, chopped
1 green pepper, chopped
1 cup green peas
1 cup chopped carrots
2 cups chicken broth
2-3 cups shredded cooked chicken
1 1/2 tsp garlic powder
1 1/2 tsp thyme
1 tsp sage
2 tsp sea salt
1 cup water
For the Dumplings:
2 1/4 cups whole wheat flour
1 cup water with some lemon juice
3 Tbsp coconut oil
2 Tbsp butter
1 Tbsp baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
For the Filling:
Saute chopped vegetables in coconut oil and spices for approximately 5 minutes. Add water/broth and heat to a boil and then simmer for about 10 minutes. Add cooked chicken and milk in the last 5 minutes. Pour into a 9x13 baking dish. Scoop dumplings by rounded tablespoon onto the top. Cook for 15-18 minutes at 425 degrees.
Though I haven't tried it, the recipe also says this is a good freezer meal. You bake everything ahead of time, and then freeze it. I'll have to try that!