Deconstructed Brocolli & Cheese Stuffed Chicken Breasts

by http://stolenmomentscooking.com

1 lb. boneless, skinless chicken breasts
Salt & pepper, to taste
2 T. butter or margarine
2 T. flour
1 1/4 c. milk
1 1/2 c. cheddar cheese, cubed or shredded
2 c. frozen broccoli
1/2 t. thyme
2 T. butter or margarine
1 c. breadcrumbs

1. Season chicken with salt and pepper. Place in small casserole dish (8×8 or 9×9).

2. In a small saucepan, melt 2 T. butter or margarine over medium heat. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and cook until thickened to gravy consistency. Remove from heat. Stir in cheese until melted. Add the broccoli. Season with salt, pepper and thyme. Pour over chicken.

3. Bake at 350 degrees for 30 minutes.

4. Melt 2 T. butter or margarine and combine with breadcrumbs. Sprinkle over chicken and return to the oven. Bake for 5-10 minutes, or until browned and chicken is fully cooked.

Buffalo Chicken Spaghetti

by http://stolenmomentscooking.com

1 lb. spaghetti, fully cooked and drained
1 – 1 1/2 lbs. boneless, skinless chicken breasts (or thighs)
salt & pepper, to taste
2 c. chicken stock
8 oz. cream cheese
1/4 c. hot sauce (more or less, depending on desired intensity. 1/4 c. will be mild to medium in flavor.)
1 c. Ranch or Bleu cheese dressing

1. Season chicken breasts with salt and pepper to taste. Place in a skillet with chicken stock, bring to a boil, cover and simmer for 15 – 20 minutes, or until the chicken is fully cooked. Remove chicken and reserve 1/2 c. cooking liquid.

2. In a saucepan, combine the cream cheese, hot sauce and reserved cooking liquid. Cook over medium-low heat until the cream cheese is completely melted. While the sauce is cooking, shred or cube the cooked chicken.

3. Add the dressing and chicken to the saucepan, stir to combine, and then toss with the cooked spaghetti.

I tasted this right after I made it and noticed that the heat increased a little after it had been sitting in the refrigerator for a few hours. So if you are making this ahead of time, you might want to keep that in mind.

Mexican Stuffed Shells

by Recipezaar

Ingredients
12-18 large pasta shells, cooked
1 lb ground beef
3 tablespoons taco seasoning, I use recipe # 4292
1/2 cup water
1 onion, chopped
1 1/2 cups salsa, divided
1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
750 ml tomato sauce
chili powder, to taste
green onion, for garnish

Directions

1 Brown ground beef and drain.

2 Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.

3 Mix together remaining salsa, tomato sauce,and chili powder.

4 Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.

5 Fill each shell with the ground beef mixture and place in pan.

6 Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.

7 Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).

8 If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

Layered Chicken Enchilada Casserole

1 Tbs vegetable oil
1 med onion, chopped
2 1/2 cups cooked chicken, shredded
1 can (7oz) green chilis
1 package taco seasoning (regular)
8 corn tortillas
1 can (15oz) kidney beans, drained
2 cups (8oz) shredded cheddar cheese, divided
1 jar (16oz) salsa

Preheat oven to 350 degrees

Grease 13x9 baking dish. Heat oil in skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chilis & seasoning mix. Layer 1/2 of tortillas in prepared baking dish. Top with chicken mixture, beans & cheese. Layer with remaining tortillas. Top w/ salsa & remaining cheese.

Bake for 30-35 minutes or until heated through and cheese is melted.

Pot Roast

Recipe from my cousin Dawn

2-3 lb pot roast
2 tbsp oil
8 oz fresh mushrooms, sliced
2-3 potatoes, diced
1-2 onions, diced
3/4 pkg frozen sliced carrots
1 can cream of celery soup
1 packet lipton onion soup mix
1/4 cup A-1 sauce
1 cup beef broth

Heat oil in pan on stove. Salt and pepper roast on both sides. Add to pan and brown for 1-2 minutes on each side. Place all veggies in crockpot. Place roast on top of veggies. Mix together soup, soup mix, A-1, and broth and pour over roast. Cover crock pot and cook on low 8-10 hours, or until roast is 160 degrees.

Overnight Meatball Casserole

* 16 ounce jar spaghetti sauce
* 10-ounce can condensed Cheddar cheese soup
* 1-1/2 cups water
* 3 cups uncooked mafalda or farfalle pasta
* 16 ounce package frozen bell pepper and onion mixture
* 16 ounce package frozen precooked meatballs
* 2 cups shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese

Preparation:
In 2 quart glass baking dish, mix spaghetti sauce, soup and water until blended. Add uncooked noodles, stir-fry mixture and meatballs and stir to coat. Make sure noodles are completely covered with sauce mixture. Cover tightly with foil and refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees. Bake casserole, covered, for 45 minutes. Uncover, sprinkle with cheese, and bake uncovered 5-10 minutes longer until casserole is bubbly, noodles are tender and cheese is melted. Serves 6 to 8

Stacked Chicken Enchiladas

Serving Size 6

1 T vegetable oil
1 onion, chopped fine
3 T chili powder
2 tsp ground cumin
2 (8 oz) cans tomato sauce
3/4 C low-sodium chicken broth
1/2 tsp salt
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces
1 1/2 C shredded Mexican cheese blend (or pepper jack for a spicier dish)
2 T finely chopped fresh cilantro
12 6-inch corn tortillas

1. Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add chili powder and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce broth, and salt and simmer until slightly thickened, about 5 minutes. Cover and keep warm.

2. Toss chicken, 1/4 cup sauce, 1 cup cheese, and cilantro in bowl. Spread 1/2 cup sauce in 8-inch square baking dish. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Place 4 tortillas over bottom of dish and cover with half of chicken mixture. Top with 4 tortillas and half of remaining sauce. Cover with remaining chicken mixture, tortillas sauce, and cheese.

3. Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes. Serve.