Chicken Spaghetti

8 ounces angel hair pasta

2 cups chicken (already cooked)

1 can cream of mushroom soup

1 can cream of chicken soup

1 10-ounce can Rotel diced tomatoes and green chiles, undrained OR just a can of diced tomatoes

8 ounces sour cream

Sprinkling of Parmesan or mozarrella cheese

Preheat oven to 350 degrees.

Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9" x 13" baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.

Chicken Pillows

Chicken Pillows

Ingredients

• 2 (8 oz) cans Pillsbury Crescent Rolls
• 8 oz cream cheese
• 1/4 cup butter
• 2-3 cups cooked and shredded chicken
• 1 egg
• 1 sleeve Club Crackers crushed
• 1 can cream of chicken soup
• 1/2 to 3/4 cup milk
• 5 spoonfuls sour cream
• 1/2 cup mozarella shredded cheese
• 2-4 tbsp grated parmesan cheese

Instructions

1. Preheat oven to 400 F
2. Soften 1/4 cup butter and 8oz. block of cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl.
3. Lay out the 8 crescents on a cookie sheet. Stretch the crescent out.
4. Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I'll call this the "pillow".
5. In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.  Dip the "pillow" into the blended egg. After dipping into the blended egg, proceed to dip it into the crushed club crackers and place on cookie sheet. Repeat for the remaining 12-16 crescents.
6. Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.
7. For the sauce topping: Put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough add 5 spoonfuls of sour cream and cheese to your liking.

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Time: 45 minutes

Yield: 6 servings

3 large chicken breasts

5 C corn flakes

3/4 C flour

1/2 t salt

1/2 C milk

6 T olive oil

1 12 oz package bowtie noodles (farfalle)

Sauce:

1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)

2 cans cream of chicken soup

1 C chicken broth

1/2 C milk

1. Crush the corn flakes into crumbs.

2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine.

3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, you could use pie tins, or round cake pans...what ever works for you.

4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top.

Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me...that's who. Take a pair of sharp kitchen scissors and cut each breast in half.

6. Dredge the chicken in the flour. Be sure it gets covered on both sides. Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.

7. Start cooking your pasta.

8. Remove the chicken from the freezer and dredge each piece in the milk.....and then immediately into the corn flake crumbs. Again, be sure both sides are covered well

9. Add the olive oil to a hot skillet.

10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow

11. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms.

12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.

13. Into the same pan pour your broth. Philly Cooking Creme,  Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.

Red Lobster Cheddar Biscuits

Cheddar Bay Biscuits (Tastes like Red Lobster biscuits)

Yield: 24 biscuits

2 cups Bisquick mix
1/2 teaspoon garlic powder
1 1/2 cups shredded cheddar
2/3 cup milk
2 tbsp butter
1 tsp dried parsley
1 tsp garlic salt

Preheat oven to 400˚ and line a baking sheet with parchment paper or use a baking stone.

Combine Bisquick, garlic powder and cheese in medium bowl. Stir in milk until just combined. Drop lumps of dough onto cookie sheet and bake for 10 minutes.

Meanwhile, melt the butter. Stir in parsley and garlic salt. When the timer goes off after 10 minutes, brush the butter mixture onto the biscuits. Bake for an additional 5 minutes, or until golden brown.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole Recipe:

 

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.

Four Cheese Dipping Biscuits

5 minutes prep time 10 minutes to cook
Super easy.

Ingredients
Pillsbury Buttermilk Biscuits ( They are smaller cans that I buy in a four pack)
Mozzarella Cheese
Sharp Cheddar Cheese
Parmesan Cheese (grated)
Romano Cheese (shredded)
Minced garlic
Salt and Pepper
2 Tablespoons of Butter

Directions

Take one of the biscuits and use the ball of your hand and flatten it out. Pile mozzarella cheese and then a little of the sharp cheddar on top and roll it while kind of tucking the cheese in as you go. The dough is very forgiving so don't be afraid. Roll up the ends and then put it in a greased glass pan. I took a paper towel and dipped it in really soft butter and rubbed the tops. Generously sprinkle the Parmesan and Romano cheese on top, add minced garlic and salt and pepper to taste. Bake at 400 degrees for 10 minutes. When you take it out of the oven you can add a little more melted butter on top to give it a nice shine and added taste. Serve warm with a side of ranch and marinara sauce.

Slow Cooker Peach Cobbler

 6 cups or one frozen package of sliced peeled peaches

1/2cup sugar (for on top)

 2 cups Original Bisquick mix

 3/4 cup sugar

1 1/2 cup milk      

Ice cream  

 

                                                                                   

• 1 Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/2 cup sugar. Turn into slow cooker.
• 2 In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker. (if it seems to runny add more of bisquick mix)
• 3 Cover; cook on low heat setting 3 hours or until cobbler is set in center. (may need a lil more)
• 4 Serve cobbler with ice cream

 

More or less sugar can be used in this cobbler depending on the sweetness of the peaches.
To prevent the sides of the cobbler from burning, line the slow cooker with cooking parchment paper.