Casseroles, Chicken, Main Dish, Make Ahead

Creamy Chicken Lasagna

September 24, 2011 Sharon Leave a comment

3 skinless, boneless chicken breast halves

6 uncooked lasagna noodles

1 cube chicken bouillon

1/4 cup hot water

1 (8 ounce) package cream cheese, softened

2 cups shredded mozzarella cheese

1 (26 ounce) jar spaghetti sauce

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.

Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.

Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.

Spread 1/3 of spaghetti sauce in the bottom of a 9×13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.

Bake for 45 minutes in the preheated oven.

16 Servings

Casseroles, Chicken, Main Dish, Mexican

Creamy Chicken Enchilada Casserole

September 24, 2011 Sharon Leave a comment

2 large onions, thinly sliced

2 cups cooked chicken, chopped

1/2 cup roasted red peppers, chopped

6 ounces cream cheese, cubed

2 tablespoons butter

1 package flour tortillas

1 large can green enchilada sauce

8 ounces Monterey jack cheese, grated

Salt to taste

In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9×13″ baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes.

Makes approximately 12 enchiladas.

Chicken, Main Dish, Pasta

Creamy Cajun Chicken Pasta

September 24, 2011 Sharon Leave a comment

2 boneless skinless chicken breasts, cut into thin strips

4 ounces linguine, cooked al dente

2 teaspoons Cajun seasoning

2 tablespoons butter

1 thinly sliced green onion

1-2 cup heavy whipping cream

2 tablespoons chopped sun-dried tomatoes

1/4 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/4 cup grated Parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.

2 Servings

Beef, Main Dish

Creamed Chipped Beef

September 24, 2011 Sharon Leave a comment

1/4 cup butter or margarine

4 ounces dried beef

2 tablespoons finely chopped onion

3 tablespoons all-purpose flour

1 cup milk

1 cup sour cream

1 can (4 ounces) chopped mushrooms, drained

1 cup shredded Cheddar cheese

2 tablespoons chopped parsley (2 teaspoons dried parsley flakes)

salt and pepper to taste

Melt butter in a saucepan over medium-low to medium heat. Cut beef into thin strips; add to melted butter. Add onion and cook for 2 minutes; blend in flour. Gradually add milk and continue to cook, stirring constantly, until thickened and bubbling. Stir sour cream, mushrooms, cheese, chopped or dried parsley, and salt and pepper to taste; heat through. Serve creamed chipped beef on rice, in pastry shells, or over toast points.

4 Servings

Main Dish, Slow Cooker, Turkey

Cranberry-Chipotle Turkey

September 24, 2011 Sharon Leave a comment

1 large onion, thinly sliced

2 turkey thighs (about 2 lb), skin and excess fat removed

1 can (16 oz) whole cranberry sauce

1/2 cup salt-free Southwestern chipotle marinade (we used Mrs. Dash)

Place onion, then turkey thighs in a 3 1/2-qt or larger slow-cooker. Stir 1/2 cup cranberry sauce and 1/4 cup chipotle marinade in small bowl until blended. Spoon over thighs to coat. Cover and cook on low 8 to 10 hours until turkey is tender. Remove turkey thighs to cutting board. Cut meat in large pieces from both sides of each thigh bone and slice. Remove onion from cooking liquid with slotted spoon; discard cooking liquid. Microwave remaining cranberry sauce and chipotle marinade about 2 minutes until melted. Stir in onion and spoon over turkey.

4 Servings