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Chicken Enchilada Rice Casserole

Ingredients:

2 cups long grain rice (uncooked, such as Basmati)

3 chicken breasts (cooked and shredded (about 1½ lbs))

20 ounce red enchilada sauce

16 ounce refried beans

1 cup white cheddar (shredded)

11 ounce corn kernel (drained (1 can))

1 cup Monterey Jack cheese (shredded)

¼ teaspoon salt

¼ teaspoon black pepper (freshly ground)

1 tablespoon fresh cilantro (or parsley for garnish)

Instructions:

Cook rice: Boil 4 cups water, add rice, cover, and simmer about 18 minutes until tender. Let sit 5 minutes, then fluff.

Preheat oven: 350°F.

Mix: In a large bowl, combine shredded chicken, enchilada sauce, refried beans, corn, half the cheese, and cooked rice. Season with salt and pepper.

Assemble: Spread mixture in a 9×13-inch dish, top with remaining cheese.

Bake: 20–30 minutes until cheese is melted and bubbly.

Garnish: Add cilantro and serve warm.

This cheesy Chicken Enchilada Rice Casserole is a cozy, flavor-packed twist on classic enchiladas; easy to make, super filling, and perfect for busy nights!

Fun Fact: Monterey Jack cheese originated in California in the 1800s and was popularized by businessman David Jacks, now it’s one of the best melty cheeses for creamy casseroles!

--------------------------------Presented by the Online Student Government Association (OSGA.) 

Are you an online student interested in contributing your ideas? 

Join the OSGA team every Monday at 5 p.m. Link: https://us06web.zoom.us/j/3376452611?pwd=P6uh3qGQ3hX8DzBwUWcbHSCzgniomH.1 

Passcode: Valley

For more details, you can also email Mbrooks@valley.edu

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Start Where You Are. Use What You Have. Do What You Can. WOOOOO! # MondayMotivation

--------------------------------Presented by the Online Student Government Association (OSGA.) 

Are you an online student interested in contributing your ideas? 

Join the OSGA team every Monday at 5 p.m. Link: https://us06web.zoom.us/j/3376452611?pwd=P6uh3qGQ3hX8DzBwUWcbHSCzgniomH.1 

Passcode: Valley

For more details, you can also email Mbrooks@valley.edu

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Dump-and-Bake Beef Stroganoff Casserole

Ingredients:

1 22 ounce jar Alfredo sauce (2 ½ cups)

3 cups less-sodium beef broth

1 tablespoon Worcestershire sauce

½ cup sour cream

12 ounces about 6 cups uncooked medium egg noodles

1 cup frozen diced onion thawed

1 14 ounce package frozen fully-cooked miniature beef meatballs, thawed*

8 ounces sliced fresh mushrooms

2 teaspoons minced garlic

½ cup breadcrumbs

1 tablespoon melted butter

Chopped fresh parsley

Instructions:

Preheat oven to 425F (220C). Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray.

In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, beef broth, Worcestershire sauce, and sour cream until smooth and completely combined. Stir in the uncooked noodles, onion, meatballs, mushrooms, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.

Uncover; stir. Check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.

In a small bowl, mix together breadcrumbs and melted butter. Sprinkle breadcrumbs over casserole and bake, uncovered, for 10 more minutes (or until topping is golden brown and pasta is tender).

Garnish with fresh parsley, if desired.

This Creamy Stroganoff Casserole is a cozy, no-fuss dinner loaded with tender noodles, juicy meatballs, and a golden buttery topping that brings all the warm, comforting vibes.

Fun fact: Breadcrumb toppings didn’t start as a “foodie aesthetic”; they were originally used to stretch ingredients and add texture before cheese was cheap. Now they’re a whole crispy, buttery upgrade.

--------------------------------Presented by the Online Student Government Association (OSGA.)

Are you an online student interested in contributing your ideas?

Join the OSGA team every Monday at 5 p.m. Link: https://us06web.zoom.us/j/3376452611?pwd=P6uh3qGQ3hX8DzBwUWcbHSCzgniomH.1

Passcode: Valley For more details, you can also email Mbrooks@valley.edu.

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