TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings Ingredients
Nutritional Facts1-1/4 cups (calculated without Parmigiano-Reggiano cheese) equals 489 calories, 23 g fat (14 g saturated fat), 97 mg cholesterol,453 mg sodium, 43 g carbohydrate, 3 g fiber,26 g protein. Directions
0 Comments
Chicken Cheese Noodle Casserole 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted 1/2 cup Miracle Whip 2 tablespoons lemon juice 2 cups cubed cooked chicken 1 small onion, chopped 1/4 cup chopped green pepper 1/4 cup chopped sweet red pepper 1 cup shredded sharp cheddar cheese, divided 1 cup shredded monterey jack cheese, divided 12 ounces medium egg noodles, cooked and drained salt and pepper Directions: 1 In a large bowl, combine soup, miracle whip and lemon juice. 2 Add the chicken, onion, peppers and 1/2 cup of monterey jack cheese and 1/2 cup cheddar cheese; mix well. 3 Add noodles and toss to coat. 4 Transfer to a greased 2 qt. 5 baking dish. 6 Bake uncovered at 350 degrees for 30-35 minutes. 7 Sprinkle with remaining cheeses. 8 Bake 10 minutes longer or until vegetables are tender and cheese is melted. Easy recipes
March 24 at 10:16am · Three Ingredient Chicken 1 whole chicken cut up 2 packets of dry Italian Seasoning 1/2 cup brown sugar Mix the Italian Seasoning packet and the brown sugar. Coat the chicken in the mix on all sides. Next line a baking pan with foil (the sugar mix will caramelize and be sticky). Bake at 350 degrees until golden brown and krispy. Easy recipes March 24 at 1:41pm · Creamy Crock-pot Chicken and Broccoli Over Rice (or noodles) 3-4 boneless chicken breasts 1 10oz can cream of chicken soup 1 10 oz can cheddar soup 1 14 oz can chicken broth ½ teaspoon salt ¼ teaspoon garlic salt seasoning 1 cup sour cream 6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes) 1 cup shredded cheddar cheese 1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours. 2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. 3. Serve over steamed rice (or noodles) and sprinkle with cheese. 4-6 servings Ingredients
1 (16 ounce) packages Pepperidge Farm stuffing ( herb seasoned-blue package) 1/2-1 cup butter 2 (10 3/4 ounce) cans cream soup ( celery, mushroom, chicken) 1 (5 ounce) cans evaporated milk 1/2 small onion, chopped 4 cups cooked chicken, chopped ( rotisserie chicken works great!) 1 (15 ounce) cans sweet peas or 2 cups frozen peas Directions Preheat oven to 350 degrees F. In large pot, melt butter over medium-high heat. Add dry stuffing, stir to coat evenly with butter. Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish. In large bowl, combine evaporated milk, cream soups, and onion. Gently fold in peas and chicken. Pour chicken/soup mixture over stuffing in baking dish. Top with remaining stuffing. Bake for 45 minutes, or until bubbling in the middle. Serve and enjoy! I changed the recipe a little I used diced sweet and red potato I didn't use corn or peas I used carrots it came out so awesome, the 3 of us gobbled this down
ingredients
Ingredient 12 ounces baby red potatoes, halved 1 tablespoon olive oil, divided 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 thyme sprigs 4 ounces cremini mushrooms, quartered 1 tablespoon chopped fresh thyme 1/4 cup whole milk 5 teaspoons all-purpose flour 1 3/4 cups unsalted chicken stock (such as Swanson) 8 very thin lemon slices 1 (8-ounce) package trimmed haricots verts (French green beans) 2 tablespoons chopped fresh flat-leaf parsley Preparation1. Preheat oven to 450°. 2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain. 3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan. 4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley. I used 2 big pieces of boneless skinless chicken breast small block of Monterrey jack cheese cut into 6 blocks 1 cup bread crumbs 1 1/2 tbls grated parm cheese,salt cumin, pepper 4 tbls melted butter (diet) 1 tbl all purposee flour 1 cup skim milk Directions Pound chicken with a mallet to rectangular shape . cut cheese into 8 slices set aside wrap the flattened chicken around the cut cheese secure with a pick combine the bread crumbs parm cheese salt, cumin andpepper in a bowl set aside roll the secure chicken into the melted butter then into breadcrumb mix place in a glass 13x9 pan oven 400 for 30 min for the sauce add 2 more tbls of butter to pan and 1 tbl flour and 1 cup milk stir then add grated Monterrey jack cheese when done pour sauce over chicken DELICIOUS
Ingredients
Chicken Salsa
IntroductionA quick, easy and healthy meal in minutes!
Minutes to Prepare: 10 Minutes to Cook: 15 Number of Servings: 8 Ingredients
|
Categories
All
Archives
May 2016
|