After Ski Chicken Casserole Recipes

Steps:

• Combine all ingredients except potato chips.
• Spread chips on top.
• Bake in 9x13" pan at 325 deg.
• for 45 min.

Steps:

• Preheat oven to 350 degrees.
• Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in flour; stirring constantly, cook 1 minute.
• Add stock, sour cream, and wine.
• Cook until thickened, stirring constantly.
• Add nutmeg, salt and pepper.
• Arrange the noodles in a 13x9 inch baking dish.
• Layer the chicken, mushrooms and then sauce to cover.
• Melt remaining 2 tablespoons butter and mix with the bread crumbs.
• Top the casserole with the buttered crumbs and sprinkle with Parmesan.
• Bake for 30 minutes or until heated through and bubbly.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add squash and onions and cook just until softened, 7 to 10 minutes. Don't overcook. Remove from heat and stir in chicken, Cheddar cheese, and crackers.
• Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.
• Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.
• Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
• Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
• While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
• Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
• Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.