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.

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.

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

Mac & Cheese

 

 Ingredients

• Butter or vegetable oil, for baking dish
• 6 ounces penne
• 2 cups Beecher's Flagship Cheese Sauce
• 1 ounce cheddar cheese, grated (1/4 cup)
• 1 ounce Gruyere cheese, grated (1/4 cup)
• 1/4 to 1/2 teaspoon chipotle chile powder

Directions

1. Preheat oven to 350 degrees. Butter or oil and 8-inch baking dish; set aside.
2. Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package. Rinse pasta in cold water; set aside.
3. In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.

http://www.marthastewart.com/316867/worlds-best-mac-and-cheese