Creamy White Chicken & Artichoke Lasagna -Lori
Ingredients:
2 C. chicken breast, cooked & shredded
1 can (14 oz.) artichoke hearts, chopped
1/2 cup chopped sun dried tomatoes (I've used fresh and as long as the tomato isn't too juicy it works fine).
1 pkg (8 oz.) shredded mozzarella with a touch of cream cheese (I use a fresh mozzarella and slice it.)
1/2 C. grated parmesan cheese
2 (8 oz.) pkgs cream cheese, softened
1 C. milk
1/2 tsp. garlic powder
1/4 C. basil, chopped
12 lasagna noodles, cooked
Directions:
Heat oven to 350 degrees
Combine chicken, artichokes, tomatoes, 1 cup mozzarella and parmesan. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. Spread half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover. Bake 25 minutes or until heated through. Sprinkle with remaining basil.
Taco Soup -Lacey
2 lbs. hamburger -cooked, drained & cooled
1 package Taco Seasoning
1 16 oz. can Kidney Beans, drained
1 15 oz. can Pork & Beans
1 16 oz. can Garbonzo Beans, drained
4 tomatoes, chopped
1 head leaf lettuce
1 head iceburg lettuce
1 - 1 1/2 lbs cheddar cheese, cubed or grated
2 bunches green onions
Nacho chips to crumble
Sour cream to place on top
Taco Salad Dressing:
1 can tomato soup
1/2 cup vinegar
1 tsp. pepper
1 tsp. garlic
1/2 cup oil
1/2 cup sugar
1/2 - 1 Tbsp. prepared mustard
Mix in blender. Can be tossed in a salad or added on top. Dressing is what really makes this salad delicious!
1 C. chopped onion
1 C. chopped green pepper
1 Tbsp. butter
1 can (28 oz.) tomatoes with liquid, cut up
1 can (4 oz.) mushroom stems and pieces, drained
1 can (2 1/4 oz.) sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned & drained
12 oz. spaghetti, cooked & drained
2 C. (8 oz.) shredded cheddar cheese
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/4 C. water
1/4 C. grated parmesan cheese
In a large skillet, saute onion & green bell pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in greased 13.9.2 inch baking dish. Top with half of vegetable moisture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. Yield: 12 servings.
Just a couple of notes on what I change--
I only put about 1/3 c green peppers and 1/2 - 3/4 c onion. I blend up at least 1 of the cans of tomato because my family doesn't like too many tomato chunks. Instead of 2 tsp. oregano, I put 2 tsp. Italian spices (it's just a little more interesting that way) & I use 9 oz. of spaghetti instead of 12. And finally, after putting my top layer of spaghetti pasta on top, I put the cream of mushroom soup, then the cheddar, then the parmesan on top. None of my changes are necessary for this to be good. My family just likes it this way. -Jill
I made this for dinner last week and everyone loved it! Super yummy! -Becky
8 bone-in chicken thighs, skin removed
1/2 C. flour
3/4 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
4 Tbsp. butter
1 C. chicken broth -I use a bullion cube and a cup of water
3 Tbsp. fresh lemon juice
1 C. heavy cream
1 medium onion, sliced in rings and/or 8 oz. sliced fresh mushrooms (mushrooms optional)
In a large ziploc bag, combine flour, salt, pepper, garlic powder. Add chicken -a few pieces at a time. Shake to coat chicken with flour mixture. In a large (somewhat deep) frying pan brown chicken in butter until both sides are a nice brown color.
Add chicken broth, lemon, cream & onions (mushrooms if desired).
Cover & simmer about 30 minutes or so, until meat is tender.
Garnish with parsley if desired and serve over rice or mashed potatoes.
This is a favorite at our house. It's a recipe Scott's dad brought back from his mission to Italy. -Beth
Tomato Tortellini
2 Tbsp. Olive oil
1/2 tsp. Basil
Mix olive oil and basil first and let it sit while you prepare the rest.
3 C. Tortellini
2 C. diced tomatoes
1 C. mozzerella (grated)
1 lb. Italian sausage
Parmesan cheese
Salt & Pepper
Cook tortellini & sausage seperately. Drain both. While still hot/warm, combine tortellini, sausage, tomatoes and cheese. Cheese should melt (at least mostly). Add oil basil mix. Then add parmesan, salt & pepper to taste.
Hope it works for you! We love it!
Taco Soup (Diane)
1 lb. ground beef
1/4 C. chopped onion
2 C. fresh or frozen corn
1 can (15 1/2 oz.) kidney beans, rinsed & drained
1 can (14 1/2 oz.) diced tomatoes, drained
1 can (8 oz.) tomato sauce -I put 2
1 envelope (1 1/4 oz.) taco seasoning -I use less
Corn chips, shredded cheddar cheese and/or sour cream, optional.
In a large saucepan, brown ground beef and onion; drain. Add corn, kidney beans, tomatoes, tomato sauce and taco seasoning. Cover & simmer for 15 minutes, stirring occasionally.
Serve with corn chips, cheese and/or sour cream -if desired. Yield: 4-6 servings.
Love this one. -Rachel
One Pan Smoked Cheesey Sausage & Pasta Skillet
1 Tbsp. olive oil
1 lb. Hillshire Farm Smoked Turkey Sausage, sliced
1 C. diced onion
1 Tbsp. minced garlic (about 2 fresh cloves)
2 cups chicken broth
1 (10 oz.) can diced tomatoes
1/2 C. milk or heavy cream
8 oz. dry pasta (any small pasta will do)
1/2 tsp. salt & pepper -each
1 C. shredded Cheddar-Jack cheese
1/3 C. chopped scallions, for garnish
Add olive oil to a 4-5 quart sauce pan over medium heat. Add onion & sausage -cook until lightly browned. Add garlic & cook for about 30 seconds.
Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring to a boil, cover & reduce heat to low. Simmer for 15 minutes or until pasta is tender. Remove from heat and stir in 1/2 C. cheese. Sprinkle remaining cheese on top and cover about five minutes to allow cheese to melt.
Top with sliced scallions and serve.
Creamy White Chili -Becky
1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder or 2 cloves fresh garlic, finely minced
1 Tbsp. oil
2 cans (15 1/2 oz.) Great Northern Beans, rinsed & drained
1 can (14 1/2) oz.) chicken broth
2 cans (4 oz.) chopped green chilies (if you like less kick, add just one can)
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 C. sour cream
1/2 C. whipping cream
Fresh cilantro for garnish (optional)
In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat. Stir in sour cream and cream. Garnish with fresh cilantro -if desired. Serve immediately.
This is especially good served with tortilla chips.
Slow Cooker Option: In medium round slow cooker, place 1 lb. chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. DO NOT add the sour cream or whipping cream yet! reduce the chicken broth to 12 oz. (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit too incorporate the dry spices.
Cook on low for 5-7 hours (if using frozen chicken you'll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred into bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve. Yield: 6 servings.
Chicken Taco Casserole -Grandma Wilding
What you'll need:
4 C. shredded cooked chicken
2 cans (10 3/4 oz.) Campbell's Cream of Chicken Soup
1 C. light sour cream
1 can (10 oz.) diced tomatoes and green chiles, undrained
1 can (about 15 oz.) black beans, rinsed & drained
1 envelope (about 1 oz.) reduced sodium taco seasoning mix
5 C. coarsely crushed tortilla chips
2 C. shredded Cheddar Cheese
Chopped tomato, sliced green onions and chopped fresh cilantro leaves (optional)
How to make it:
1. Heat oven to 350 degrees. Lightly grease a 13x9x2" baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in large bowl.
2. Layer half of the chicken mixture, 3 cups tortilla chips and half the cheese in baking dish. Layer with remaining chicken mixture and tortilla chips. Cover the baking dish.
3. Bake for 30 minutes. Uncover and sprinkle with remaining cheese.
4. Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese has melted. Sprinkle with the chopped tomato, green onion and cilantro before serving -if desired.
Sausage Brunch Braid -Diane
3/4 lb bulk pork sausage
1 small onion chopped
1/4 C. chopped celery
1/4 C. chopped green pepper
3 oz. cream cheese, cubed
1 green onion, chopped
2 Tbsp fresh parsley, minced
1 8 oz. tube refrigerated crescent rolls
1 egg, lightly beaten
Preheat oven to 350 degrees
In large skillet cook first four ingredients over medium heat for 6-8 minutes or until sausage is no longer pink and vegetables are tender. Break up sausage into crumbles and drain. Add cream cheese, green onion & parsley. Cook & stir over low heat until cheese is melted. Unroll crescent dough into a greased baking sheet. Roll into a 12x10 inch rectangle, pressing perforations to seal. Spoon sausage mixture lengthwise down the center third of the rectangle. On each long side cut 3/4 inch wide strips 3 inches into the center. Braid by starting at one end and folding alternating strips across meat mixture at an angle and seal the ends. Then brush with egg and bake for 20-25 minutes or until golden brown. Refrigerate leftovers.
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