Recipe: Make Ahead Casseroles - 4 recipes

Here are a few that I have. hope you can find something here you will like.

Layered Chicken Salad
Recipe By : Taste of Home
Serving Size : 12

3 cups cubed cooked chicken -- divided
2 cups torn lettuce leaves
1 cup cooked long grain rice
1 (10oz) pkg frozen peas -- thawed
1/4 cup minced fresh parsley
2 large tomatoes -- seeded and chopped
1 cup thinly sliced cucumber
1 small sweet red pepper -- chopped
1 small green pepper -- chopped
Dressing:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup raisins
1/2 cup finely chopped onion
1/4 cup sweet pickle relish
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
Sweet red pepper rings and fresh parsley
sprigs -- optional

In a 3-qt glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas, and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingred.; spoon over salad. Garnish with red pepper and parsley, if desired. Cover and refrigerate 8 hrs or overnight. Toss before serving.

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Monterey Tortilla Casseroles
Recipe By : Better Homes and Gardens-Hot & Spicy
Serving Size : 4

Nonstick cooking spray
6 (6") corn tortillas, each cut in 6 wedges
2 cups cubed cooked chicken
1 cup loose-pack frozen whole kernal corn
1 (16oz) jar salsa verde
3 tablespoons light sour cream
3 tablespoons snipped fresh cilantro
1 tablespoon flour
1 cup crumbled Mex. chihuahua or farmers cheese -- (4 oz)
light sour cream
thin sliced jalapeno
snipped fresh cilantro
chopped tomato

Spray four 10-12 oz baking dishes with nonstick spray. Place 5 tortilla wedges in the bottom of each dish. Place remaining pieces on a baking sheet; bake in a 350 degree oven about 10 min. or till crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tbl of sour cream, cilantro, and flour. Divide mixture among dishes. Bake, uncovered, in a 350 degree oven for 20 min. Arrange baked tortilla pieces on top of casseroles. Top with cheese; bake for 5-10 min or till heated through. If desired, garnish with additional sour cream, jalapenoes, cilantro, and tomato.

Make ahead directions: Assemble unbaked casseroles as directed above; cover with foil. Place baked tortilla pieces in a separate moisture-proof plastic bag. Freeze casseroles and pieces up to 2 months.

To bake frozen casseroles: Bake, covered, in 350 degree oven for 25 min. Uncover; bake about 20 min. more or till heated through. Top with tortilla pieces and cheese; bake 5-10 min. more or till heated through. Garnish as above.

To microwave frozen casseroles: Cover casseroles with waxed paper; cook on 30% power, allowing 4 min. for one casserole and 5 min. for two. Continue cooking, covered, on 100% power till heated through, allowing 2-4 min. for one or 3-6 min. for two, rotating dish once. Top with baked tortilla pieces and cheese; microwave, uncovered, about 30 sec. more till cheese melts. Garnish as above.

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Pork and Green Chili Casserole
Recipe By : Better Homes and Gardens- Hot & Spicy
Serving Size : 6

1 1/2 pounds boneless pork shoulder roast -- trimmed of fat
1 tablespoon oil
1 (15 oz) can pinto beans -- rinsed & drained
1 (10-3/4oz) can condensed cream of chicken soup
1 (14-1/2oz) can diced tomatoes
2 (4oz) cans diced green chili peppers -- drained
1 cup quick-cooking brown rice
1 to 2 tbl salsa
1 teaspoon ground cumin
1/2 cup shredded cheddar cheese

Cut pork into bite-size strips. Stir-fry pork, half at a time, in hot oil in a large skillet till no longer pink. Drain. Return all meat to skillet. Stir in beans, soup, undrained tomatoes, chili peppers, rice, salsa, cumin, and 1/4 cup water. Heat and stir just until bubbly; pour into a 2-qt casserole.

Bake, uncovered, in a 375 degree oven for 25 min. or till rice is tender. Sprinkle with cheese. Bake 3-4 min. more or till cheese is melted.

NOTES : Can be made ahead of time and kept tightly covered in the refrigerator until baking time.

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ALMOND CHICKEN CASSEROLE
From: Dee, OK
Makes 4-6 servings

"This dish refrigerates well and freezes well so it can be prepared ahead."

5 cups diced chicken breast
4 cups cooked rice
2 cups chicken broth
1 (10 3/4 oz) can condensed cream mushroom soup
1 cup chopped celery
1 (8 oz) can sliced water chestnuts, drained
1 1/2 cups sliced almonds, divided use
1/2 cup mayonnaise
1/2 cup plain yogurt
3 tbsp chopped onion
2 tbsp lemon juice
Salt and ground white pepper, to taste
3 cups corn flakes
2/3 cup butter, melted

Mix together chicken, rice, broth, (undiluted) soup, celery, water chestnuts, 1 cup almonds, mayonnaise, yogurt, onion, lemon juice, salt and pepper. Put into a large buttered casserole dish.

Mix together the corn flakes, remaining 1/2 cup almonds and butter; top the casserole with this mixture.

Bake in a preheated 350 degree F oven for 35-45 minutes or until chicken is done.