Loaded Potato Meatloaf Casserole

Facts about chikens

Chickens have better vision than humans.

Humans have three different cone types in their eyes which let us see red, green and blue. Chickens, however, have an additional two cone types which allow them to distinguish violet and ultraviolet light. This is why they crow early in the morning – they can see the sunrise an hour before humans can.

A headless chicken survived for 18 months. 

Mike The Headless Chicken, also known as Miracle Mike survived for 18 months without his head. According to scientists, his brain stem and jugular remained intact, and a clot prevented him from bleeding to death. His owner would feed him through a dropper and his trachea. Eventually, though, he choked to death.

Chickens can swim.

Some even enjoy it, but they need to be able to get out of the water to avoid drowning. They can swim leisurely but generally avoid deep waters.

Ingredients You’ll Need to Make This Loaded Potato Meatloaf Casserole:

1 1/2 cups water
1/2 cup milk
1 4 oz pkg garlic flavored instant mashed potatoes
1 lb ground beef, extra lean
1/2 cup onion, diced
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 cup seasoned Italian bread crumbs
1 egg
1 1/2 cups cheddar cheese blend, shredded
1/4 cup real bacon bits

Instructions:

Preheat oven to 400F.
In a medium saucepan bring water and milk to a boil.
Remove from heat and stir in instant mashed potato powder. Set aside.
In large mixing bowl combine ground beef, onions, brown sugar and Worcestershire sauce using your hands.
Add bread crumbs and egg to the meat mixture and continue mixing it with your hands.
Press the meat mixture evenly into an 8 inch square baking dish.
Spread the mashed potatoes over the meat using a rubber spatula.
Sprinkle the grated cheese on top followed by the bacon bits.
Cover the dish with aluminum foil and place in oven for 30 minutes.
Remove foil and continue cooking for another 10 minutes.
Remove from oven and allow to cool for a few minutes before slicing and serving.
Enjoy!

Chicken bacon ranch casserole

Ingredients

1/2 lb bacon, cooked and chopped

1 lb chicken, boneless/skinless, diced

1 tbsp olive oil

Hidden Valley Original Ranch Salad Dressing & Seasoning Mix, Gluten Free – 1 Packet

8 oz pasta (I used shells)

1 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded

salt/pepper, to taste

14.5 oz Alfredo sauce

Instructions

Preheat the oven to375 degrees and grease a 9 x 9 baking dish.

Heat a large skillet over medium heat. Cook bacon until crispy, about 7 minutes.

Drain bacon grease from the skillet and place bacon on a paper towel to absorb the remaining grease from bacon.

In a gallon-size Ziploc bag, add the olive oil, diced chicken (raw still at this point), and Ranch mix.

Shake around the sealed bag to coat thoroughly.

Add chicken to skillet and cook until no longer pink.

In a pot of boiling water, cook pasta until al dente.

Drain water and add pasta to a greased baking dish.

Add cooked chicken and Alfredo sauce to the pasta.

Sprinkle both kinds of cheese, bacon, and salt/pepper on the top of the Alfredo sauce and place the dish in the preheated oven.

Bake until bubbly and cheese is melted, about 15 minutes.

Remove from oven and serve! Enjoy!