MICROWAVABLE CASSEROLE DISH RECIPES

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CREAMY ENCHILADA RAVIOLI CASSEROLE RECIPE - PILLSBURY.C…



Creamy Enchilada Ravioli Casserole Recipe - Pillsbury.c… image

Italian meets Mexican in this delicious dinner casserole that layers the flavors of creamy chicken enchiladas with cheese ravioli.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 7

1 package (20 oz) refrigerated cheese-filled ravioli
1 container (7.5 oz) chive & onion cream cheese spread
3 cups shredded deli rotisserie chicken
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cups shredded Mexican cheese blend (8 oz)
1 cup Muir Glen™ organic black bean and corn salsa (from 16-oz jar)
1 can (10 oz) Old El Paso™ enchilada sauce

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cook ravioli as directed on package; drain.
  • In medium microwavable bowl, microwave cream cheese spread uncovered on High about 20 seconds or until soft. Add chicken and chiles; mix well. Spread chicken mixture in bottom of baking dish. Sprinkle with 1 cup of the cheese; top with cooked ravioli.
  • Spoon salsa over ravioli. Pour enchilada sauce over salsa. Cover baking dish with foil.
  • Bake 25 to 30 minutes or until casserole is bubbly. Sprinkle with remaining 1 cup cheese. Bake uncovered 4 to 5 minutes or until cheese is melted.

Nutrition Facts : Calories 420 , CarbohydrateContent 22 g, CholesterolContent 160 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 29 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1050 mg, SugarContent 4 g, TransFatContent 1/2 g

ONE-DISH HAWAIIAN CHICKEN BAKE RECIPE - PILLSBURY.COM



One-Dish Hawaiian Chicken Bake Recipe - Pillsbury.com image

This easy dinner packed with teriyaki chicken, rice and pineapple slices will be your new favorite summer casserole.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 7

1/2 cup teriyaki baste and glaze (from 12-oz bottle)
1 teaspoon grated fresh gingerroot
1 1/2 cups uncooked Minute™ instant white rice
2 cups Progresso™ reduced sodium chicken broth (from 32-oz container)
1/3 cup sliced green onions
4 boneless skinless chicken breasts
1 can (8 oz) pineapple slices, drained

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In small microwavable bowl, mix teriyaki glaze and grated gingerroot; microwave uncovered on High 30 to 45 seconds to cook ginger. Reserve 3 tablespoons glaze; set aside for using after baking chicken.
  • Stir rice, broth, half of the green onions and 1 tablespoon of the glaze in baking dish.
  • Place chicken breasts on top of rice. Brush chicken with glaze. Cut pineapple rings in half, and place 2 halves on top of each chicken breast. Cover tightly with foil.
  • Bake 40 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top chicken with reserved glaze and remaining green onions.

Nutrition Facts : Calories 420 , CarbohydrateContent 49 g, CholesterolContent 100 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 41 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 1170 mg, SugarContent 6 g, TransFatContent 0 g

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CREAMY ENCHILADA RAVIOLI CASSEROLE RECIPE - PILLSBURY.C…
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