Help.........

Our next Girl's Dinner Club is coming up. The theme this time is Comfort Food - casserole style. We don't eat a lot of casseroles in our home. I do love a good casserole, though. My mother used to make this delicious hamburger/macaroni casserole which uses Lipton Onion Soup mix, cheddar cheese and tomato paste. It is DELISH!!!!! One of my younger sisters makes it all the time for her family. So, she gets to make it for our Dinner Club.

 Here's where I need your help. I found these two  recipes. They both look wonderful, but I can not decide  which to make.  I'd love to hear which one you think I should make. Here goes:
 

Enchilada - zagna

Photo and Recipe from Meals.com

Ingredients

2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided

1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce

1 container (8 oz.) sour cream

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

2 cups (8-oz. pkg.) shredded cheddar cheese

1 can (4 oz.) diced green chilies, undrained

1 pkg. (12 tortillas) 7-inch corn tortillas

Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.

SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.

BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving.

TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier dish is desired.
• Sliced black olives may be added to the layers.

Baked Chicken Spaghetti Casserole

Photo and Recipe credit: The Meaning of Pie


Preparation:1 pound cooked shredded chicken
¾ cup chopped onions
2 cups chopped vegetables (red, yellow, and green bell peppers, mushrooms, carrots, celery)
1 garlic clove, chopped
4 Tablespoons butter
¼ cup all purpose flour
1-½ cans of low sodium chicken broth
½ cup Half & Half
8 oz. of shredded cheddar cheese (about 6 in the dish, and 2 for the topping)
8 oz. spaghetti noodles, cooked al dente and drained
½ cup buttered Panko crumbs
4 oz. canned chopped green chiles
1 tomato, chopped
Salt and pepper to taste

Preheat the oven to 350 degrees.
First, season and cook the chicken. I use Johnny’s Seasoning Salt, but a little salt and pepper is fine, instead. Pan grill the chicken (or cook in a non-stick skillet) until cooked through. Allow the chicken to rest for at least 10 minutes and then chop it up into small pieces.
Melt the butter in a sauté pan. When the butter has melted, add all of the chopped vegetables, onion and garlic and sauté until tender. Sprinkle the flour over the vegetables and cook for another minute or two, stirring constantly. Add the chicken broth and continue to stir until a thick sauce has formed. Add the Half & Half and stir until combined. Add the chopped tomatoes, green chiles and 6 ounces of the cheddar cheese. Stir until the cheese has melted. Add the chopped chicken and stir. Now, taste this sauce and add salt and pepper. It will need it. We have used low sodium broth and we are not using canned cream soups which typically add a lot of sodium. You will need to season at this point. Seriously, taste it.
Meanwhile, cook the spaghetti in boiling water until al dente and then drain the spaghetti.

If you have room in the sauté pan, add the noodles. I usually end up transferring the sauce to the emptied noodle pot and then add the noodles back in with the sauce. Regardless, add the noodles to the sauce and stir to incorporate the sauce and vegetables into the noodles. This takes a little doing, but keep stirring or re-arranging with tongs until the vegetables and chicken are well distributed. Transfer the Chicken Spaghetti to a casserole dish that has been sprayed with non-stick spray.
In a small bowl, combine 1 Tablespoon of melted butter and ½ cup of Panko crumbs. Season with seasoning salt, or regular salt. Distribute the remaining cheddar cheese on top of the chicken spaghetti and then sprinkle the Panko on top. Bake in a 350 degree oven for approximately 25 to 30 minutes, or until hot and bubbly. Allow the casserole to sit for at least 5 minutes before serving.