Lisa Baker

Creamy Chicken Casserole with Spinach, Mushrooms, and Melted Mozzarella

Ingredients
2 cups cooked chicken breast, shredded or diced
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1/2 cup green onion cream cheese (or regular cream cheese with finely chopped green onions)
1/4 cup sour cream
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup chicken broth
1 tablespoon fresh parsley, chopped (for garnish)

Directions
1. Start by preheating your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté them for about 5-7 minutes, or until they're soft and golden. Once cooked, transfer them to a plate and set aside.
3. Using the same skillet, add the chopped spinach and stir for 2-3 minutes until it wilts. Remove from heat and set aside with the mushrooms.
4. In a mixing bowl, combine the green onion cream cheese, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Blend the ingredients until smooth and creamy.
5. In a greased 9x13-inch casserole dish, layer your shredded chicken first, followed by the sautéed mushrooms and wilted spinach.
6. Drizzle the creamy mixture over these layers, making sure every part is well coated.
7. Top the casserole with a generous amount of mozzarella and Parmesan cheese, spreading it evenly across the surface.
8. Bake the casserole in the oven for 20-25 minutes until the cheese is melted, bubbling, and golden.
9. Once out of the oven, garnish with fresh parsley for a pop of color and added flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings

Cranberry, Orange, and Pecan Muffins

Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup unsalted butter, melted and cooled
1/2 cup orange juice (freshly squeezed preferred)
Zest of 1 orange
2 large eggs
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries, halved
1/2 cup chopped pecans

Directions
1. Start by preheating your oven to 375°F (190°C). Prepare a muffin pan with liners or grease each cup to prevent sticking.
2. In a sizable mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if desired) and whisk together until well-incorporated.
3. In another bowl, mix the melted butter, fresh orange juice, orange zest, eggs, and vanilla extract until the mixture is smooth and fully blended.
4. Gradually pour the wet mixture into the dry ingredients, stirring gently to combine until you see no dry flour. Avoid overmixing; it's okay if the batter is a little lumpy.
5. Carefully fold in the halved cranberries and chopped pecans, ensuring they are well-distributed throughout the batter.
6. Using a spoon or ice cream scoop, evenly portion the batter into the prepared muffin cups, filling each one about three-quarters full.
7. Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing the delightful aroma to fill your kitchen.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins