Rich'n' Cheesy Macaroni

by wwww.Tasteofhome.com

6-8 ServingsPrep: 30 min. Bake: 30 min.

Ingredients
2-1/2 cups uncooked elbow macaroni
6 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 cups milk
8 ounces process American cheese (Velveeta), cubed
1-1/3 cups 4% cottage cheese
2/3 cup sour cream
2 cups (8 ounces) shredded sharp cheddar cheese
1-1/2 cups soft bread crumbs (Ill probably just used crushed Ritz Crackers)

Directions
Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top.
Bake, uncovered, at 350° for 30 minutes or until golden brown.

Paneras Cream Cheese Potatoe Soup

by Recipezaar.com


SERVES 4 -6 (change servings and units)

Ingredients
4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks

Directions
1Combine broth, potatoes, onion, and spices.
2Boil on medium heat until potatoes are tender.
3Smash a few of the potatoes to release their starch for thickening.
4Reduce to low heat.
5Add cream cheese.
6Heat, stirring frequently, until cheese melts.

Bourbon Chicken

by Recipezaar.com

SERVES 4 (change servings and units)

Ingredients
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions
1Heat oil in a large skillet.
2Add chicken pieces and cook until lightly browned.
3Remove chicken.
4Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5Add chicken and bring to a hard boil.
6Reduce heat and simmer for 20 minutes.
7Serve over hot rice and ENJOY.

Simply Sour Cream Enchiladas

I found this recipe on the Mom's board I belong to! Some people have suggested adding taco seasoning to the sauce mixture. I will probably take that advice!

45 min | 25 min prep

SERVES 8

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies (I used Rotel)

In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly

Chicken & Bacon Pasta

This is another recipe I got from Taste & Tell blog.

serves 8 - 10

6 chicken breast halves
1 12-ounce bottle Lawry's Mesquite marinade
1 pound bacon, cooked and diced
3 cups heavy cream
1 1/2 tablespoons pepper
3/4 cup butter
1 1/2 tablespoons minced garlic
3/4 cup grated Parmesan, plus more for the top
1 pound small cut pasta, cooked and drained
a few handfuls of frozen peas

Put the chicken breasts and the marinade in a crockpot. Cook until chicken is done - about 3-4 hours on high or 5-6 hours on low. When cooked, cut the chicken into bite-sized chunks.

In a large pan, combine the cream, pepper, butter, garlic and Parmesan cheese. Whisk over medium heat until combined and thickened.

Combine the pasta, bacon, chicken and sauce. Toss in the frozen peas and stir to combine everything. Pour into a baking dish (you might need 2 dishes, because this makes A LOT!), top with more Parmesan, and cook in a 350F oven until the cheese is melted.

Three Cheese & Chicken Stuffed Shells

I got this recipe from a blog a follow, taste & tell. Which she got from allrecipes.com


Serves 4

6 ounces large shell pasta
1 chicken breast half, cooked and diced
8 ounces ricotta cheese
3 ounces shredded mozzarella cheese, divided
3 ounces shredded Monterey Jack cheese
1 tablespoon sour cream
3 tablespoons dried bread crumbs
3 tablespoons chopped fresh parsley
salt and pepper to taste
1 cup spaghetti sauce

Preheat oven to 350F.

Bring a large pot of water to a boil. Salt water, then add pasta and cook according to package directions. Drain and set aside.

In a large bowl, combine chicken, ricotta cheese, 2 ounces of mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper. Mix well.

Spray a 2-quart baking dish with nonstick spray and cover the bottom of the dish with a thin layer of spaghetti sauce. Fill each large shell with the chicken/cheese mixture and place in the dish. Cover with the remaining sauce. Sprinkle the remaining mozzarella cheese on top.

Bake in the preheated oven uncovered for 40 minutes; serve warm.

Slow Cooker Chicken & Dumplings

I havent tried this one yet either but it looks simple and delish! Here is the link to the recipe...check out the first review..it seems to be helpful! Ill let you know when I try this!
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx?prop31=5.

INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.