King Ranch Chicken with Pasta

http://rosemaryandthegoat.com/2012/11/22/king-ranch-pasta/

King Ranch Spaghetti

1 whole chicken, boiled, chopped or shredded (reserve 2 cups broth)
1 c. onion, chopped
2 Tbsp. olive oil
1 small can chopped green chiles
1 c. sour cream
1 can Campbell’s Cream of Mushroom Soup
1 can Rotel Tomatoes (tomatoes with green chiles)
1/2 pkg. fresh spinach, cut in thin strips
1 1/2 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
2 tsp. salt
2 1/2 c. grated cheddar cheese
1 lb. pkg. spaghetti

Put the chicken in water and boil until tender. Remove chicken, cool and chop or shred and set aside.

Saute the onion in the olive oil until wilted, about 5-6 minutes. Add the green chiles, sour cream, mushroom soup, Rotel tomatoes and spices.

Cook the spaghetti in the broth until al dente. Reserve about 2 cups of the brother for later in case you need to thin the sauce.

Put the cooked spaghetti in a large bowl, stir in the sauce, the spinach and 1 cup of the cheese. If it looks too thick add some of the reserved chicken broth. Put the spaghetti in a greased baking dish (I didn’t say casserole  ) top with remaining cheese, cover with foil and bake in 350° oven for about 30 minutes. Remove the foil for the last 10 minutes of baking.**

**Tip:To keep your cheese from sticking to the foil (I just hate that), spray the foil with cooking spray. Works every time.

To use the sauce for the traditional King Ranch Casserole– Put a thin layer of sauce on the bottom of your 9 x 11″ pan. I always dipped my corn tortillas into the chicken broth for a quick soak. Tear up about 5-6 corn tortillas after you have dipped in the broth and put this on top of the sauce. Follow with some chopped up chicken, more soaked and torn corn tortillas, more chicken and end with sauce and then cheese. I never put cheese in between the layers but if you want a more cheesy casserole feel free to add whatever cheese you may want. Bake until hot and bubbly. I use to make this the day before refrigerate and then bake the day I was serving. If you do that then baking time may be around 1 hour 15-20 minutes.

Enjoy!

Chicken Parmesan

Ingredients

• 1/4 cup all-purpose flour
• 1/2 teaspoon dried oregano

• 1/4 teaspoon salt $
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• 2 large egg whites, lightly beaten $
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• 3/4 cup panko (Japanese breadcrumbs) $
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• 4 (6-ounce) skinless, boneless chicken breast halves $
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• 2 tablespoons olive oil, divided $
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• Cooking spray $
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• 1/2 cup jarred tomato-basil pasta sauce
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese $

Preparation

1. 1. Preheat oven to 450°.
2. 2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.
3. 3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.

Mexican Casserole

1 lb ground beef
2 cans cream of chicken soup
1 can rotel
1 tsp salt
1 pkg corn tortillas
1 cup cheddar cheese, grated

Brown meat.  Add soup, rotel, and salt and stir will.  Layer meat mixture and tortillas.  Top with cheese.

Bake at 350 degrees for 25-30 minutes.

King Ranch Chicken

1 chopped onion
1 can rotel
1 can cream of chicken soup
2 cups grated cheddar cheese
1 can chicken broth
2 cups cooked chicken
1 dozen corn tortillas

Saute onion.  Add rotel, soup, cheese, broth and chicken.  Layer mixture with tortillas.  (3 layers)  Cook at 350 degrees for 1 hour.  Can add a  last layer of grated cheese.

Chicken & Noodles

1 can cream of chicken soup
1/2 cup milk
1/8 tsp pepper
1/3 cup grated parnesan cheese
2 cups cubed chicken
3 cups cooked egg noodles or bowtie
chopped fresh parsley

Mix soup, milk, pepper, cheese, chicken, and noodles in saucepan.

Heat through.  Garnish with parsley.

Chicken Tetrazinni

1/2 lb spaghetti
1 clove garlic
1 tsp margarine
2 1/2 cups cream of chicken soup
1 can chicken
1/4 cup chicken broth
1/2 lb sharp cheddar
parmesan cheese

Undercook spaghetti and mix with butter.  Cook soup and broth and half the cheese.

In greased 13x9 pan put spaghetti, chicken, rest of cheese and soup mixture.  Sprinkly with parnesan.

Cook 30 min at 350 degrees.

Tator Tot Casserole

1 1/2 -2 lbs ground beef
1/4 cup chopped onions
1 can cream of chicken soup
1 bag frozen tator tots
1 1/2 cup grated cheese

Brown meat & onion, mix in soup and bring to a boil.  Line a greased 13x9x2 dish with meat mixture.  Cover with grated cheese and completely cover with tator tots.

Bake at 400 degrees for 25 minutes.

Poppy Seed Chicken

1 chicken cooked and cubed (or 1 large can of chicken)
1 can cream of chicken soup
8 oz sour cream
2 tsp poppy seeds
1 package of ritz crackers
1/2 cup butter

Mix chicken, soup, sour cream, and poppy seeds in a bowl, spread in a 9x9 baking dish.  In a separate bowl melt butter then add crushed ritz crackers and stir well, sprinkle over top of chicken mixture.  Bake at 375 for 30 minutes.

Hamburger Soup

Ground Beef
Salt
Pepper
Oregano
Basil
Seasoning salt
1 package onion soup mix
6 cups boiling water
1 can tomato soup
1 tbsp soy sauce
1 can green beans
1 can corn
1 cup macaroni


1) brown meat and drain
2) add salt pepper, oregano, basil, seasoning salt, and soup mix.
3) Stir in boiling water, tomato soup, and soy sauce.
4) cover and simmer for 15 minutes.
5) add veggies and cook for an additional 30 minutes.
6) add macaroni and cook for an additional 30 minutes.

Beef & Broccoli

2 tbsp cornstarch
1 can Campbell's Condensed Beef Consomme
1/4 cup water
2 tbsp vegetable oil
1 boneless beef sirloin steak
1 1/2 cups broccoli
1 medium onion
1/4 tsp garlic powder
4 cups hot cooked rice

1) Stir cornstarch, conomme and water in small bowl until mixture is smooth.
2) Heat oil in 10" skillet over medium-high heat.  Add beef and stir-fry until well browned.  Pour off fat.  Push beef to one side of skillet.
3) Add broccoli, onion and garlic to other side of skillet and stir-fry until tender-crisp.
4) Stire in cornstarch mixture.  Cook and stir until beef mixture boils and thickens.  Serve beef mixture over rice.

Chicken Enchiladas

Shredded Chicken Breast
1 1/2 cans of Old El Paso Red Enchilada Sauce (Mild)
Mexican Shredded Cheese Blend
Package of Corn Tortillas
Cumin, Salt, Pepper, Chili Powder

1) Soften tortillas in a pan with hot grease, pat dry.  (Can heat in a wet paper towel in microwave to save calories.)
2) Add 1 can of sauce to shredded chicken in a bowl plus other seasonings.
3) Layer tortialls, chicken and cheese and top with a little sauce.
4) Layer again until you have an many lawers as you want.  The last layer is only tortillas and cheese and sauce.
5) Cook in over on 350  for 25-30 minutes until heated throughly and cheese is melted.

Chicken Piccata

1 1/4 lb chicken breast
2 tbsp olive oil
1 1/2 tbsp Lemon Pepper
3 cans chicken broth
1/2 onion
12 oz angel hair pasta
1 lemon
2 oz cream cheese, softened
chopped parsley and fresh parmesan

(Normally calls for capers and artichoke hearts but I leave them out.)

Cut chicken and combine with 1 tbsp olive oil and lemon pepper.  Heat the other tbsp of olive oil in skillet and add chicken mixture.

Bring broth to a boil.  Cook onion.  Combine broth, onion and pasta and cook until pasta is done.

Zest lemon to measure 1tbsp.  Juice lemon to measure 2 tbsp.  Add zest, juice, and cream cheese to skillet.  Stire until cream cheese is fully incorporated.  Add chicken.  Cook 2 mintures.

Chicken Taco Meat

Cook chicken breasts in crock pot for 6 hours with 1 cup of chicken broth, 3 tablespoons of taco seasoning.

Baked Spaghetti

Brown 1lb of beef, drain and put into bowl with spaghetti sauce and 1 tsp of Lawry's seasoning salt.

Cook noodles with salt and olive oil, drain, and put into mixture of 2 eggs, 3 tbsp melted butter, prinkle of parmesan cheese.

Layer in greased baking dish, noodles, meat & sauce, cottage cheese, mozzerella cheese, and repeat the process.

Cover with foil and bake at 350 degrees for 30-40 minutes.  Take off foil, add top layer of mozzerella, and bake for another 10-15 minutes.

Crockpot Italian Chicken

 

 

 

4 chicken breasts

1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)

1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day.  Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.


If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.


http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html

Baked Potato Soup

Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Yields about 10-12 servings.

POST SCRIPT: I have found since first writing up this recipe, that adding the cream cheese to the 1/3 of soup that you're pureeing helps integrate it better. Both ways taste fantastic, though!

http://www.mamalovesfood.com/2009/06/baked-potato-soup-slow-cooker-style.html

Grilled Chicken Pasta in a Tomato Cream Sauce

From kevinandamanda.com

1 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded
Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.


Read More http://www.kevinandamanda.com/recipes/dinner/grilled-chicken-pasta-in-a-tomato-cream-sauce.html#ixzz1X8TRxWpJ

Mini Lasagna Cups

From Kevinandamanda.com

Mini Lasagna Cups

1 lb lean ground beef
1 lb sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
24 wonton wrappers
1 1/2 cups shredded cheese
Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. Add spaghetti sauce to remaining meat mixture and stir to combine.
In a large bowl, combine the ricotta the salt and pepper and stir to combine.
Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.
Makes 12 mini lasagnas or 3 servings. Nutritional Information for this recipe can be found at CalorieCount.com.

Chicken Fettucini Alfredo

From kevinandamanda.com

1 lb skinless, boneless chicken breasts
1 egg, beaten
1 cup milk
1 tbsp lemon juice
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1/3 cup seasoned bread crumbs
1 teaspoon kosher salt
1 teaspoon baking powder
1 tbsp steak seasoning
2 tbsp butter
2 tbsp olive oil
1 lb linguine noodles
1 tbsp salt
1 scant cup chicken broth
2 cups heavy whipping cream
1 cup grated parmesan cheese
2-3 cloves minced garlic
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
8 basil leaves, chiffonaded
1 tbsp fresh parsley, chopped
Layer chicken between wax paper and pound breasts to even thickness. In a small bowl, mix the egg, milk, lemon juice and garlic powder. Pour mixture into ziploc bag with chicken. Seal and refrigerate 2 to 4 hours. After marinating, whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl. Remove chicken from milk mixture, shake off excess, and coat in flour mixture. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors. Meanwhile, heat butter and olive oil in a large skillet over medium heat. When butter just starts to turn brown, arrange chicken in skillet. Cook 4-5 mins each side until juices run clear and chicken is cooked through. While chicken is cooking, chop fresh herbs and stir into Alfredo sauce right before serving. Serve sauce over pasta and chicken.