GARLIC BREAD CASSEROLE RECIPES

MIGHTYRO'S GARLIC BREAD CHICKEN CASSEROLE RECIPE - FOOD.COM

Mightyro's Garlic Bread Chicken Casserole Recipe - Food.com image

Make and share this Mightyro's Garlic Bread Chicken Casserole recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups chopped cooked chicken
8 slices garlic toast (thick Texas toast bread)
1 cup cheddar cheese, shredded
10 ounces cream of mushroom soup
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

In a casserole dish, layer 4 slices of toast on bottom (if you need to, cut toast to fit, I used a smaller dish). Layer chicken on top of toast.
Mix soup, chesse, salt and pepper in a bowl. Layer on top of chicken. Place remaining toast on cheese mixture. Bake at 350 degrees about 20 minutes or til browned and bubbly.

Nutrition Facts : Calories 291.4, FatContent 18.2, SaturatedFatContent 8.2, CholesterolContent 82.2, SodiumContent 976.2, CarbohydrateContent 5.2, FiberContent 0, SugarContent 1.2, ProteinContent 25.7

RACHAEL'S RATATOUILLE & GARLIC BREAD CASSEROLE | RECIPE ...

Rachael's Ratatouille & Garlic Bread Casserole | Recipe ... image

“I can’t make ratatouille without thinking of Remy, the adorable cartoon rat,” says Rach.

Provided by Rachael Ray

Number Of Ingredients 36

Ingredients

1 medium eggplant
cut into bite-size pieces
Salt
3 tablespoons olive oil
2 medium zucchini
halved lengthwise
seeds scraped out with a spoon
sliced into large bite sized pieces
1 red field pepper or red bell pepper
seeded and chopped
1 cubanelle pepper
seeded and chopped
1 red or yellow onion
chopped
1 cloves garlic
sliced
2 tablespoons fresh thyme
chopped
Pepper
½ cup white wine
One 14.5-ounce can diced tomatoes
A few leaves of fresh basil
torn
2 tablespoons butter
at room temperature
2 tablespoons olive oil
3 cloves garlic
chopped
One 10- to 12-inch loaf ciabatta
halved horizontally
About 1 ½ cups grated Parmigiano-Reggiano cheese
A handful of fresh flat-leaf parsley
finely chopped
2 cups shredded Gruyere
about ½ pound
½ cup grated Parmigiano-Reggiano cheese

Steps:

Place the eggplant in a strainer
Sprinkle with salt
Let stand for 5 minutes
Using your hands, press out any excess liquid
In a large Dutch oven or deep cast-iron skillet, heat the oil, three turns of the pan, over medium-high
Add the zucchini, peppers, onion, garlic, and thyme; season with salt and pepper
Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes
Add the eggplant
Cook until the vegetables are tender, 7 to 8 minutes more
Add the wine
Cook, stirring often, until absorbed, about 2 minutes
Add the tomatoes with juices and the basil
Let the ratatouille simmer over medium-low so the flavors can meld while you make the garlic bread
Preheat the broiler
In a small saucepan, cook the butter, oil, and garlic over medium-high heat, stirring often, until the butter is infused with the garlic, about 2 minutes
On a rimmed baking sheet, arrange the bread in an even layer
Broil until lightly browned, about 2 minutes per side
Liberally brush the cut sides of the bread with the garlic butter
Top with the parm and parsley
Broil until lightly browned, about 4 minutes
Let cool for a minute
Cut into bite-sized pieces
Arrange in a 9-by-13-inch baking dish
Top with the ratatouille, then the Gruyere and Parm
Broil until brown, about 5 minutes

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