Casserole Recipe Contest Winners

Ingredients:

• 1 box of 12 frozen cheddar perogies, thawed
• 1 can cream of mushroom soup
• 1 pound kielbasa, thinly sliced
• 1 1⁄2 cup French fried onions, divided
• 1 jar mushrooms, drained

Directions:

1. Line bottom of 2-quart casserole dish with thawed perogies. Set aside. Preheat oven to 350°F.
2. In a medium-sized bowl, stir together mushroom soup, kielbasa, 3⁄4 cup French fried onions, mushrooms, 3⁄4 cup of water, and 1⁄4 teaspoon salt and pepper.
3. Once mixed, pour over perogies in dish. Sprinkle remaining onions evenly over the top of casserole.
4. Bake in preheated oven 30 minutes. Check halfway through baking. If onions are getting too dark, loosely cover with aluminum foil to prevent burning.

Ingredients:

• 2 cups cooked chicken (rotisserie, grilled, or store-bought fried tenders), chopped
• 2 medium sweet potatoes, peeled & cubed (1⁄2-inch pieces)
• 1⁄2 cup garlic parmesan sauce
• 1 cup shredded mozzarella or Colby Jack cheese
• 2 tbsp fresh-squeezed lime juice

Directions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss cubed sweet potatoes with 1 tbsp of oil. Spread them in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.
3. ln a large bowl, combine chopped chicken, roasted sweet potatoes, garlic parmesan sauce, and fresh-squeezed lime juice. Toss gently to coat.
4. Assemble casserole. Transfer the mixture to a greased baking dish and spread evenly. Sprinkle cheese on top.
5. Place in the oven and bake for 10-15 minutes, until the cheese is melted, bubbly, and slightly golden.

Ingredients:

• 3 cups cooked chicken, shredded or diced
• 1 1⁄2 cups crispy cooked bacon, chopped
• 1 (15-16 oz) jar Alfredo sauce
• 1 1⁄2 cups frozen sweet peas (no need to thaw)
• 1 can (8 biscuits) refrigerated biscuits

Directions:

1. Preheat oven to 350°F.
2. Cook the bacon until crispy, then chop it into small pieces.
3. In a large bowl, combine the chicken, bacon, Alfredo sauce, and frozen peas. Mix until well combined.
4. Transfer the mixture to a greased 9×13-inch casserole dish. Top with the biscuits, spacing them evenly on top.
5. Bake for 18-20 minutes, or until the casserole is bubbling and the biscuits are golden brown.
6. Cool for 10-12 minutes before serving.