Cheesy Chicken Rice Casserole (For 2!)

First off–SNOW DAY FOR ME! Like a kid, I kept checking from 4am onward to see if we would get a snow day. Schools around us all had late starts but there was nothing about my school…Literally one minute before my alarm went off, it finally posted…CLOSED! Yay!

Okay, now onto the food part. I’ll admit, I totally forgot about taking a picture of this dish because of my hunger and slight wine buzz (the best way to wait for Kevin on his late working nights). So I apologize for that part. However, I still think you should try out this recipe, as it is the perfect winter, comfort food dish. Plus, it’s all mixed in one dish so it helps cut down on dishes and is easy to make on a night when you’d rather sit back and drink wine than spend a lot of time in the kitchen (so…every night).  I adapted the recipe from this Big Oven one–I added some more pieces to give it a bit more flavor. Technically, I’d say the recipe is perfect for 3–we have some leftovers for a nice lunch this snow day for me!

Cheesy Chicken Rice Casserole (For 2)


-1 10.75 oz Cream of Chicken Soup (I used the Healthy Recipe one)
-1 cup chicken broth
-1 cup uncooked Minute rice (white or brown)
-3-4 chopped green onions
-1/2 teaspoon garlic powder
-2 tablespoons sour cream
-1 lb boneless skinless chicken, uncooked and chopped
-1 cup cheddar cheese


1. Preheat oven to 400 degrees
2. Mix everything but the chicken and cheese together in a casserole or baking dish. Season with salt and pepper. I even added a dash of worchestershire sauce.
3. Place chicken on top and cover with lid or aluminum foil.
4. Bake for 35-40 minutes or until chicken is cooked.
5. Uncover dish and sprinkle on cheese. Cook for another 4-5 minutes or so.
6. Enjoy!




Italian Sausage & Kale Pasta

Italian Sausage Pasta Photo courtesy of

Italian Sausage Pasta Photo courtesy of

Another easy dinner recipe I make all the time! Not only is this recipe quick to make, it also is a 1 skillet recipe, which as someone who HATES doing dishes is pretty awesome. This recipe is a modified one from Hunt’s website (thanks, ConAgra!). The original recipe calls for spinach instead of kale. I’ve had it both ways and personally prefer kale, which is healthier and adds a broccoli-like flavor and more texture.

Italian Sausage & Kale Pasta


1 lb ground italian sausage (you can use turkey sausage if want to cut calories)

1 can Hunt’s tomato sauce (8 oz one, I typically use the basil, oregano, & garlic one)

1 can Hunt’s diced tomatoes (14.5 oz, again can use a flavored one or plain)

8 oz (or 3.5 cups) dry farfalle pasta (or penne)

1-1/4 cup water

About 3 handfuls of kale or spinach

Parmesan cheese or mozzarella (OPTIONAL)


  1. Use a large skillet or pan (you will add everything to it). Brown italian sausage first.
  2. Once it is cooked, add in tomato sauce, diced tomatoes, pasta, and water to the pan. Bring to a boil and then reduce it to a simmer. Cover and cook for 15 minutes.
  3. After 15 minutes, add in the kale or spinach and cook for another 1-3 minutes (depending on how wilted you like it–I like my kale to have a bit of a crunch).
  4. Garnish with cheese if you want. It has enough flavor on its own that it isn’t necessary.
  5. Enjoy!

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