MAKE THE TOASTED BREAD CRUMB TOPPING:

• Adjust an oven rack to the middle position and heat the oven to 300°F.
• Pulse the bread and butter in a food processor to coarse crumbs, about 6 pulses. Spread the crumbs out over a rimmed baking sheet. Bake, stirring occasionally, until golden and dry, 20 to 30 minutes.
• Let the crumbs cool, then toss with the parsley; season with salt and pepper to taste.

MAKE THE CASSEROLE:

• Melt butter in a Dutch oven over medium heat. Add the onion and 1 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream.
• Add chicken breasts, partially cover and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken breast registers 160°F. on an instant-read thermometer, 10 to 15 minutes.
• Remove the chicken with a slotted spoon and set aside to cool. Stir the rice into the pot, cover and continue to cook over low heat, stirring often, until the rice has absorbed much of the liquid and is just tender, 20 to 25 minutes.
• Meanwhile, when the chicken is cool enough to handle, shred it into bite sized pieces.
• Remove the pot from the heat and stir in the shredded chicken, peas and carrots, cheddar, and lemon juice. Season with salt and pepper to taste. Pour the mixture into a 13×9 inch baking dish and sprinkle with the crumb topping.
• Adjust oven rack to middle position and heat the oven to 400°F. Cover tightly with aluminum foil. Bake until the casserole is bubbling and hot throughout, about 1 hour. Remove foil and continue to bake until the crumbs are crisp, 15 to 20 minutes longer. Sprinkle with parsley before serving.

• Preheat oven to 350℉.
• In a low, wide bowl, mix together the breadcrumbs, chili powder, salt, pepper, and cumin.
• Cut the fish into 6 serving-size pieces. Dip each piece of fish into the breadcrumb mixture. In a skillet, heat the oil. Fry the fish for 2 to 3 minutes on each side, or until golden brown.
• Spray a 9×13-inch baking dish with cooking spray. Place a layer of three tortillas in the bottom of the dish. Arrange the fish on top of the tortillas. Place the sliced tomatoes, chopped onion, and ½ of the salsa on top of the fish. Sprinkle with ⅓ of the cheese. Cover with the three remaining tortillas. Place another layer of tomatoes, onion and salsa on top. Sprinkle with the remaining cheese. Bake for 20 minutes.
• Cut into 6 servings. Place the shredded cabbage on the plate and top with a serving of fish taco. Serve with sour cream and lime wedges. You can also serve with additional salsa, sliced avocados or guacamole.

• Preheat the oven to 375℉. Spray a casserole dish with nonstick spray (any size that will accommodate your 4 pieces of chicken).
• Season the chicken with salt and pepper and dip into the flour to cover all sides. In a large skillet, heat the oil and butter over medium-high heat. Sauté the chicken just until browned on both sides. Place the browned chicken in your prepared dish.
• In the same skillet, cook the onions, just until softened. Add the parsley, tomatoes with liquid, cinnamon, cloves, brown sugar, sherry, and raisins. Simmer, uncovered for 15 to 20 minutes, stirring occasionally.
• Pour the sauce over the chicken and sprinkle with almonds. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes.

• Preheat the oven to 400℉. Spray a 9×13-inch baking pan with nonstick spray.

PREPARE THE SAUCE:

• Heat olive oil and butter in a medium skillet over medium heat. Whisk in the flour and stir until lightly browned. Slowly whisk in the milk. Keep whisking until the milk is warmed and has thickened slightly. Whisk in the cheeses, thyme, lemon zest/juice and salt and pepper. Set aside for later.

PREPARE THE VEGETABLES:

• While the spaghetti is cooking, prepare the vegetables.  In a very large, nonstick skillet heat the olive oil over medium heat. Add the garlic and stir for 1 minute. Add broccoli, carrot, and bell pepper. Stir and cook until slightly softened, 4 to 5 minutes. Turn off the heat. Add spaghetti to the skillet and gently toss the vegetables with the spaghetti. Add the chicken, and then add the sauce. Toss to combine. Transfer the pasta-vegetable mixture to the prepared baking pan, spread the cut tomatoes on top, and sprinkle with salt and pepper. Cover the pan with foil. Bake for 30 minutes. Remove the foil and sprinkle cheeses on top. Squeeze the juice from 1/2 lemon on top of the cheeses. Return to the oven and bake until the cheeses are melted and the tomatoes are wilted- about 10 minutes.
• Scoop into dishes and serve immediately.

• Preheat the oven to 350°F. Spray a 12×7-inch baking dish with nonstick spray.
• In a large skillet over medium heat, melt the butter and add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes until softened and golden. Add the mushrooms, cayenne and cumin and cook, stirring often, for 6 to 8 minutes until the mushrooms are tender and release their juices.
• Blend in the flour and cook and stir for 1 minute. Add the broth, milk, sour cream, salt and black pepper and cook, stirring constantly, about 3 minutes until thickened.
• Cover the bottom of the prepared dish with 4 tortillas, then layer the remaining ingredients in the dish this way: ½ diced chicken, ⅓ mushroom mixture, ½ salsa, ½ cheese, then ⅓ of the remaining mushroom mixture, then the remaining tortillas, chicken, salsa, cheese, and finish with the remaining mushroom mixture.
• Bake, uncovered, for 30 to 35 minutes until bubbling and lightly browned.

• Preheat the oven to 375℉ Spray the inside of a 9×13-inch casserole dish with nonstick spray. 
• Cook the spaghetti noodles to al dente according to the package directions. Rinse, drain, and set aside. 
• Heat a 5-quart-pot (or a large, very deep skillet) over medium-high heat. Add the beef, onion, and garlic, and cook until the meat is browned and the onion is softened, about 8 minutes. Stir occasionally with a wooden spoon to break up the meat. 
• Turn the heat down to medium. Add the cream cheese and stir until it’s fully combined. Turn off the heat. 
• Stir in the marinara sauce, sour cream, Italian herb seasoning, sugar, salt, and black pepper. 
• Add the cooked spaghetti noodles, 1 cup shredded mozzarella, and ½ cup grated parmesan, and stir to combine. 
• Transfer the mixture to the prepared casserole dish. Sprinkle on the remaining 1 cup mozzarella and ½ cup grated parmesan. 
• Bake uncovered until the cheese is melted and the casserole is warm throughout, about 20 minutes. If you want to brown the top, briefly broil the casserole after baking. 
• Sprinkle on the parsley and serve. 

MAKE THE CREAMY SAUCE:

• In a medium saucepan, melt the butter over medium heat. Once melted, add the onion and cook until softened, but not browned, about 5 minutes, stirring occasionally. Turn the heat down to low, add the garlic, and cook for 30 seconds, stirring constantly. 
• Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. 
• Whisk in the chicken broth and milk. Bring to a simmer (it will thicken), whisking constantly. 
• Whisk in the cream cheese until smooth, and then whisk in the salt, sweet paprika, and black pepper. 

ASSEMBLE THE CASSEROLE:

• Preheat the oven to 375℉. Spray the inside of a 9×13-inch casserole dish with nonstick spray. 
• For the broccoli, fill a medium saucepan ⅔ full with water. Bring to a full rolling boil, salt the water, and add the broccoli. Cook for 3 minutes and then drain the broccoli. 
• Add the rice, chicken, broccoli, creamy sauce, and 2 cups shredded cheddar to a large bowl and stir to combine. 
• Transfer the mixture to the prepared casserole dish and sprinkle the remaining 1 cup shredded cheddar on top. 
• Cover the dish with foil and bake until the casserole is warm throughout and the cheese is melted, about 20 minutes. Remove the foil and broil a couple minutes to brown the cheese on top. Garnish with fresh parsley, and serve.

• Preheat the oven to 350℉.  Spray a 9×13-inch pan with nonstick spray.
• In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; remove and discard the fat. Season with salt and pepper.
• Transfer the meat mixture to the prepared baking dish. Top with the Tater Tots. In a medium bowl, whisk together the soup and milk. Pour over the potatoes. Sprinkle with the cheese. Bake, uncovered, for 40 minutes.

• Preheat the oven to 350°F. Spray a 2½-quart casserole dish with nonstick spray.
• Spray a large nonstick skillet with nonstick spray. Place the pan over medium heat until hot. Add the chicken; cook 6 minutes on each side, or until done. Remove the chicken from the skillet and let cool. Shred the chicken with 2 forks; set aside.
• Re-coat the skillet with nonstick spray; place over medium heat. Add the onion and garlic; sauté 5 minutes or until tender. Add the shredded chicken, beer, pepper and tomatoes; cook 15 minutes, or until most of the liquid has evaporated. Remove from heat. Reserve 1 tablespoon of the green onions and 1 tablespoon of the olives for garnish. Stir in the remaining green onions, olives and chiles into the chicken mixture; set aside.
• In a medium saucepan, heat the milk over medium. In a small bowl, combine the flour, salt, cumin and coriander. Gradually whisk in the flour mixture, until blended; cook for 7 minutes or until thick, stirring constantly. Put the egg whites in a medium bowl, and very gradually whisk the hot milk mixture into the egg whites, stirring briskly until incorporated. Set aside.
• Spread ½ cup of the white sauce in the bottom of the casserole dish. Arrange 4 tortilla halves over the sauce; top with 2 cups of the chicken mixture, ½ cup of the sauce and ½ cup of the cheese. Repeat the layers twice, ending with the sauce. Set aside the remaining ½ cup of the cheese.
• Bake, uncovered for 40 minutes (or until hot and bubbly). Sprinkle the casserole with the remaining ½ cup of cheese, reserved green onions and olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve garnished with sour cream and salsa.

• Lightly spray your slow cooker insert with nonstick cooking spray. Place the chicken breasts in the slow cooker. Sprinkle with salt and pepper. Pour the chicken broth over chicken. Top with 3 slices of cheese.
• In a medium bowl, whisk together the soups and milk. Pour the mixture over the cheese. Place the remaining 3 slices of cheese on top of the soup mixture.
• In a large bowl, combine the stuffing mix and the sausage; sprinkle it over the cheese. Drizzle the melted butter over the stuffing mixture.
• Cover and cook on low 8 to 10 hours (or on high 4 to 6 hours).