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.

Baked Cheesy Chicken Pasta

Baked Cheesy Chicken Penne

• 6 tablespoons butter, plus more for baking dishes
• 1 pound penne rigate (or any other type of pasta like this)
• 1 teaspoon extra virgin olive oil
• 2 boneless, skinless chicken breast halves or leftover cooked chicken
• 1/2 cup plus 2 tablespoons flour
• 6 cups whole milk
• 10 ounces mushrooms
• 1 cup sliced oil-packed sun-dried tomatoes, drained **optional
• 1 1/2 cups shredded provoloneor mozarella cheese (6 ounces)
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed
3. In a heavy pot , melt butter over medium. Add flour; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:
To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.

Baked Cream Cheese Spaghetti

BAKED CREAM CHEESE SPAGHETTI
12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated



Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

Momma's Nacho Bake

1 lb ground beef4 oz cheddar
4 oz mozarella
4 oz sour cream
1/2 cup water
1 pkg taco seasoning

layer beef--sour cream--sauce--cheese

bake at 350 for 30 min.

serve with tostitos

Momma's Hamburger Gravy

Saute ground beef-- add lots of flour--stir in good and add milk, salt and pepper too...

Simmer on low

Serve over bread

Gma Child's Chicken Pot Pie

1 whole chicken (boil and debone)
1 can cream of chicken soup
1 can chicken broth
1 1/2 cups bisquick mix
1 1/2 cups buttermilk
1 stick margarine (melted)
mixed veggies **not necessary

place chicken in bottom of 9 x 13 baking dish, mix soup and broth and pour over chicken, mix bisquick and buttermilk, pour over pie mixture to form crust--drizzle melter butter over top

Bake at 350 for 30-40 min

Gma Child's Brunswick Stew

1 whole chicken
1 can corn
1 can butter beans or lima beans
1 can tomatoes
2 cans potatoes
1 lrg onion (optional)
1 T cornstarch
1/2 stick butter (melted)
1 cup water

Cook chicken and debone...add corn, beans, tomatoes, potatoes, and onion...mix well add water
work together cornstarch and melted butter and add to mixture...stir well
Add more water if it's too think, add salt and pepper:

need 4 cups liquid (use all of chicken broth from when you cooked chicken and then add water til you have 4 cups)

Maxwell Cowboy Beans

4 cans pork n beans
2 cans kidney beans
2 lbs ground beef
1 pkg onion soup mix
1 T mustard
1 cup ketchup
1 T vinegar
2 T bacon grease

browm beef--add water and soup mix, simmer

Add all the rest and cook SLOW...stir a lot

Child's BBQ

1 Boston Butt
1 jug kraft slow simmered honey hickory bbq (or whatever bbq sauce you prefer)

slow cook till meat falls off the bone-remone bones and add bbq

serve on bread or hamburger buns

Aunt Di's Taco Salad Dip

layer in 9 x 12 baking dish

1. 1-2 cans refried beans
2. 16 oz sour cream, 1 cup mayo, and 1 pkg. taco seasoning (mixed together)
3.  shredded cheddar cheese (2 cups or more)
4. toppings (olives, tomatoes, onions, etc)

Refrigerate and serve with tostitos

Gma Child's Chili

1 lb hamburger meat4 cans tomato soup
1 can potatoes
1 can diced tomatoes
1 can kidney beans
chili powder

mix together in crockpot until it simmers

Crunchy Chicken Bake

8 skinless boneless chicken
4 slices swiss cheese
2 cans cream of brocolli
8 tomato slices
2 tbsp butter melted
1/2 cup stuffing (crushed)
8 cups rice

*in baking dish arrange chicken, top with cheese then soup,  then top with tomatoes
*in a bowl mix butter and stuffing and sprinkle over tomatoes
*bake at 400 for 30-45 min-maybe longer
*while this is baking cook rice, put rice on plate then cover with the above chicken bake.

4 Pasta Beef Bake

5 cups uncooked pasta...different kinds
2 lbs ground beef
2 jars spaghetti sauce
1 bag mozarella cheese

cook pasta and meat, then combine all and cook for 20 min. at 350.
MAKES A LOT, ENOUGHT FOR 8-10

Sauteed Steak w Mushrooms Onions

Beef Top Roundsteak Thin
1-2 onions
1 pack mushrooms
EVOO
Lil bit of garlic salt

Start by cooking the beef top roundsteak thin in the EVOO until cooked, add a lil more EVOO and onions and mushrooms,,,saute until tender

Crock Pot Chicken and Rice

You’ll need: Yellow Rice*, Cream of Chicken, Whole kernel corn, onion, chicken breasts, and shredded cheddar cheese.

I love Zatarain’s rice, one of my favorite meal helpers. If you want to use the lower fat cream soup that’s fine in this. A lot of folks have been making it with cream of chicken because they don’t care for cream of mushroom and that is great, too! Make it your own and tweak these recipes however they work best for your family.
Place your chicken breasts in the bottom of your slow cooker. Chop up onion and toss on the top.

Spoon or glob your cream soup over that.

Now cover this and cook it according to the following:

Low – 7-8 hours

High 3-4 hours.

This is great to put on in the morning on the weekends if you cook it on high and then have a nice meal at lunchtime.

When it is done cooking, drain your corn and toss that in along with your cooked rice and cheddar.

You’ll need to cook your rice before this step. What I like to do is cook my rice the night before and just stick it in the fridge. Then you can dump it in and stir it up and give it a minute or two to get heated. You can also cook your rice soon as you get home, though. It’s still an easy and delicious supper!

Stir all of that up and give it a few minutes to get all heated and warm

Outback Crockpot Baked Potato Soup

EASY CROCKPOT POTATO SOUP

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Cheesy Hash Brown Potatoes

CHEESY HASH BROWN POTATOES

• 2 lbs. frozen hash browns, thawed
• 3/4 cup (1/2 sticks) butter, melted and divided
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1 can cream of chicken soup
• 1 pint (2 cups) sour cream (regular or light)
• 2 cups grated sharp cheddar cheese
• 2 cups crushed corn flakes

Preheat oven to 350 degrees. In a large bowl, combine thawed hash browns with 1/2 cup melted butter and all the remaining ingredients except the corn flakes. Spread into a 9×13″ baking dish. Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350 degrees, uncovered, for 1 hour. Serve hot.
NOTE: Jane Ann said she would have liked a little more seasoning in this, but I liked it just the way it was…so, you may or may not want to use a little more salt and/or pepper to suit your taste.
Thanks for sharing your recipe with us, Jane Ann!

Bacon Cheese Chicken

Bacon Cheeseburger Chicken
2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Sear chicken 4-5 mins each side until lightly browned. Like this:

With both sides of the chicken are browned, remove from skillet and place in baking dish that has been sprayed with Pam.
Now it’s time to make our bacon bits! Take the bacon slices from earlier, which should be cooled and drained by now, and stack them up
Back to the chicken. Pour about 1/4 cup of teriyaki sauce onto the chicken breasts.

I’ve made this so many times, I know about how much teriyaki sauce I like, so I just pour it straight from the bottle. But you may want to measure it the first couple of times because I don’t like the way it tastes if I use too much teriyaki sauce. I do just enough to cover the pieces, about like this:
Next, cover the chicken with ranch dressing. :D I love ranch dressing :D

Now top with cheese…

And your bacon bits!

Now bake your chicken in the oven at 350 degress for 25 to 35 minutes, until chicken is no longer pink and juices run clear.\

Corn Casserole

Corn CasseroleYield: 6-8 servings

1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8 oz) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350˚F. Grease a 9- by 13-inch baking dish or large casserole dish.

Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.

Country Club Chicken

Ingredients:
1 pound spaghetti or any other kind of pasta
4 chicken breasts
1 large onion
7 oz mushrooms
2 cans concentrated cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine (can sub with chicken broth or plain water)
2/3 cup sharp cheddar (or whatever you have handy)
1 apple
butter or oil
salt & pepper

Directions:
Mince the onion. Clean and slice the mushrooms.

Peel and mince the apple (or wash it well). Mine was a golden delicious.

Season the chicken breasts with a generous amount of salt and pepper.
Cook the bacon and don’t clean out the pan. Cleaning the pan is a venial sin. Drain the bacon on a paper napkin.
Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole.
Cook the onion for a minute or three.
And add the mushrooms. I love this shot, no idea why.
After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes.
Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine.


You can replace the white wine with chicken broth or plain water.Add the soup.
Mozarella or  Cheddar. You just can’t go wrong with cheese. Never. I’ve added roughly 2/3 cup.

And pour it all over the chicken breasts.


Put the casserole in a preheated oven at 350F for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.

Gives you 25 minutes to cook the spaghett or whatever pasta you want according to the directions on your package. Now that’s doable.

Meatball Sliders

1 bag frozen Italian Style meatballs (32 meatballs)
1 jar (28oz) pasta sauce
2 cans refrigerated crescent rolls
11 slices mozzarella cheese, each slice cut into thirds

Preheat oven to 375. Simmer meatballs and sauce over low heat until warmed through (5-10 minutes). Separate crescent rolls into triangles. Cut eat triangle in half to form two triangles. Place 1/3 slice of mozzarella cheese on top of crescent roll, top with meatball and roll up the crescent roll. Place on cookie sheet. Repeat with remaining crescent rolls. Bake at 375 for 18-20 minutes, or until golden brown.

Parmesan Crusted Chicken

(recipe courtesy of Hellmann's/Best Foods)

Oven 425 degrees F

Ingredients:

1/2 cup Hellmann's or Best Food's Real Mayonnaise

1/4 cup shredded Parmesan cheese

4 boneless skinless chicken breasts, about 1 1/4 lbs. total weight or about 5 ounces per breast

4 teaspoons Italian seasoned dry bread crumbs

Place mayo and cheese in a small bowl and mix.



Lay chicken breasts on baking sheet (I line my baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly atop each.

Next evenly sprinkle bread crumbs atop each.



Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. Season with a dash of fresh cracked pepper and sea salt, if desired.

Chicken Parmesan Wraps

Chicken Parmesan Wraps

8 oz raw chicken breast
1 cup marinara sauce or spaghetti sauce, plus more for serving
6 egg roll wrappers or use 48  mini won ton wrappers for appetizer size
1/2 cup mozzarella cheese
1/4 cup parmesan cheese

Place the chicken breast in a small pot and fill with enough water just to cover. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat. Mix the meat with the marinara sauce in a small bowl.

Preheat the oven to 400 degrees F. Lay the egg roll wrappers on a clean work surface. Layer each with chicken, followed by mozzarella and parmesan.
Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.
Place all 6 filled wraps on a greased wire rack set over a cookie sheet, coat each in cooking spray or a light brushing of olive oil, and bake for about 12 minutes, or until the edges begin to turn a golden brown.
Serve with warmed marinara sauce for dipping.

Won Ton Beef Mini Tacos

Won ton wrapper Muffin pans Hamburger meat Cheddar cheese Topping suggestions to add after cooking Sour cream Tomatoes

Ritz Chicken

Ingredients: 5 cups chicken breasts, cooked and cubed 1 cup sour cream 2 cans condensed cream of chicken soup 2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers) 1/2 cup melted butter Instructions: Preheat oven to 350 degrees. Boil raw chicken breasts with salt and pepper until done. I like to boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish. Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the worchestire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce. Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with steamed broccoli and we mix it all together.

Cheesy broccoli chicken foil packs

Ingredients: 1 package Stuffing mix; chicken flavor 1 1/4 cups Water 4 Boneless skinless chicken breast halves 4 cups Broccoli Florets 1 cups Shredded cheddar cheese 4 slices Cooked bacon; crumbled 4 tbsp Ranch dressing divided - Oven to 400 Directions:  - Spray 4 large sheets of heavy-duty foil with oil.  - Combine stuffing mix and water.  - Spoon 1/4 of the stuffing mixture onto the center of each foil sheet. - Top stuffing with a 6oz. chicken breast half.  - Top chicken with 1 c. broccoli.  - Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.  - Drizzle with 1 T. ranch dressing  - Bring up foil sides and fold to seal, leaving room for heat circulation inside  - Place packets on a cookie sheet and bake 25-30 mins - Remove packets and let stand 5 mins  - Cut sits in foil for steam before opening.

Doritoos Cheesy Chicken Casserole

3 cups cooked chicken (shredded) 8 oz sour cream 1 can cream of mushroom soup 1 can cream of chicken soup 1 can of corn, drained 2 cups Cheddar cheese, shredded 1/2 to 1 bag of nacho cheese Doritos Preheat oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray.  Crush the entire bag of Doritos and cover the bottom of the dish.  Reserve one cup of cheese.   Mix together remaining ingredients in a large bow.  Pour chicken mixture over the Doritos.  Bake for 20 min. Top casserole with the remaining cheese and bake 5 additional minutes or until melted.

Asparagus w mushrooms and onions

What You Need: Asparagus (cut off ends) 1 large sweet onion I 8 oz pack sliced fresh mushrooms EVOO Cut up asparagus and onion. Heat EVOO in a lrg skillet over med to med high heat and add all of the ingredients. Add extra EVOO to cook thoroughly. Cook until tender.