Cheesy Chicken Casserole

This is the ultimate comfort food.  It’s crunchy, cheesy, chicken-y, buttery…just overall delicious.  This is another recipe that has been handed down from my mom.  She used to make it for me all the time when I was little.

Zack really likes it, too, so it has become a staple in our household.

This is my first post in a few days.  I’ve been really busy getting everything ready for Thanksgiving.  I made desserts to take to my granny’s dinner on Thanksgiving day.  Now I am preparing for my first ever hosting of a Thanksgiving Dinner.  My parents, stepdad, Zack’s parents, brothers, and grandma are all coming.  I am really excited and really nervous at the same time.  (Yep, I’m cooking the entire traditional spread myself).  The dinner is Sunday, so be expecting a post about it soon after that.

Enjoy this recipe, it’s one of my favorites! 🙂

Cheesy Chicken Casserole

– 1 can (10 1/4 oz) cream of chicken soup

– 1/2 stack Ritz (or other buttery cracker) crackers, crushed

– 1/2 cup cheddar cheese

– 1/4 cup mayonnaise

– 1/2 stick butter, melted

– 2 cups boneless chicken breast, cooked and chopped into bite size pieces (or use canned)

Place chicken in a medium casserole dish.  Mix soup and mayonnaise and spread over chicken.  Sprinkle with cheese.  Melt butter and combine with crushed crackers.  Place on top of cheese.  Bake at 350 degrees for 30 minutes.

Whipped Sweet Potato Casserole


One of my favorite things about fall is definitely sweet potato dishes.  Up until last year, I was avidly against sweet potatoes.  I thought they were weirdly colored and refused to even try them.

However, one wonderful day I tried a sweet potato fry and was instantly hooked.  Those things are delicious.  Since then, I’ve tried various sweet potato dishes and have not found one that I didn’t love.  I still have a strong aversion to pumpkin food, but I am trying to be brave and try a pumpkin dish.  Maybe one day.

The recipe says that it makes 10 servings, but I find that very hard to believe, so keep that in mind.

I had a handful of large marshmallows left over from a pie I made a while back, so I stuck those on there, too.  It gave the dish a cool 3D effect.

This dish really couldn’t be any easier to make, either.  Saying it took 10 minutes to prep is a stretching it.  Maybe 5 minutes.

Whipped Sweet Potato Casserole

Prep: 10 minutes.  Total: 30 minutes.  Makes 10 servings, 1/2 cup each.

– 3 cans (15 oz each) sweet potatoes, drained

– 1/4 cup (1/2 stick) butter, melted

– 1 tsp. ground cinnamon

– 1 tsp. ground ginger

– 1/4 tsp. ground nutmeg

– 3 cups mini marshmallows

Heat oven to 350 degrees.

Beat potatoes, butter, and spices with mixer until well blended.

Spoon into lightly greased 1 qt casserole dish; top with marshmallows.

Bake 15-20 minutes or until potato mixture is heated through and marshmallows are lightly browned.