Chicken & Sausage Pasta
from Kim
14 oz. linguine, fettuccine OR spaghetti
6 oz. sweet (or hot) Italian sausage (I use turkey) with casing removed
1 can chicken broth
1 lb. chicken, cut into bite size pieces (I use skinless/boneless breasts)
4 garlic cloves, finely minced
14-1/2 oz. can of chopped tomatoes with liquid
2 Tbsp. tomato paste
1/2 cup fresh parsley
1/2 tsp. pepper
1/4 tsp. salt
1/8 tsp. red pepper flakes (may omit, or add more)
1 cup frozen peas, thawed slightly
3/4 cup shredded mozzarella cheese (3 oz)
In a large pot of boiling water, cook pasta until just tender. Drain well. Meanwhile, crumble the sausage into a large skillet. Add 1/2 cup of the broth and cook over medium heat, stirring, until the sausage is no longer pink. Add the chicken and garlic and cook, stirring occasionally, until the chicken is no longer pink. Stir the tomatoes, paste, parsley, pepper, salt, and the remaining broth into the pan and bring to boil. Reduce to a simmer and cook until chicken is thoroughly cooked (about 4 minutes). Add the peas and cook just until heated. Toss the sauce with the hot pasta, sprinkle with cheese and serve.
Back to the top
![[IMAGE]](line03.gif)
Chicken & Seafood Pasta
1 whole boneless, skinless chicken breast, split
2 Tbsp. olive oil, divided
1/4 cup flour
1/4 lb. jumbo shrimp
1/4 lb. scallops
4 cloves garlic, minced
1 cup chicken broth
1 tsp. basil
1 tsp. oregano
salt and pepper to taste
10 sundried tomatoes
1 cup fresh spinach, trimmed and washed
1/2 lb. radiatore pasta, cooked
Cut and pound chicken to create thin cutlets. In skillet, bring 1 Tbsp. oil to high heat. Cook chicken 5 minute, turning once. Remove from pan; set aside. Lightly flour shrimp and scallops. Sauté 3-4 minutes. Remove from pan; set aside. To same pan, add remaining oil and garlic; heat until garlic is browned. Add chicken, shrimp, scallops and chicken broth. Add basil, oregano, salt and pepper. Add tomatoes and spinach. Cook 1 minute and remove from heat. Put cooked pasta in large bowl and add chicken and seafood mixture on top. Serves 3.
Back to the top
Chicken & Ziti Bake
from Cheryl
1/2 lb. skinless boneless chicken breast, cut into 1/4" strips
1 onion, chopped
2 cloves garlic, minced
28 oz. can crushed tomatoes, (no salt added)
1/2 tsp. black pepper, freshly ground
1 tsp. Italian seasoning
2 cups ziti or penne pasta
2/3 cup nonfat ricotta cheese
1/3 cup part-skim mozzarella cheese, shredded
2 Tbsp. grated parmesan cheese
Spray a large nonstick skillet with nonstick cooking spray; heat. Add the chicken and cook, turning as needed, until lightly browned, 5-6 minutes. Transfer to a plate. Preheat the oven to 375ºF. Spray the same skillet with more nonstick cooking spray. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes, Italian seasoning and pepper; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the mixture is thickened slightly, 8-10 minutes. Meanwhile, cook the ziti according to package directions. Drain and mix with the ricotta cheese. Pour half of the tomato mixture into a 13x9" baking pan, layer with the ziti mixture, the chicken and the remaining tomato mixture. Sprinkle with the cheeses. Bake until hot and bubbling and the cheese is melted, 15-20 minutes. Serves 4.
Back to the top
Chicken Biscuit Bake
from JoAnn
1 can cream of chicken soup
2/3 cup mayonnaise
2 tsp. Worcestershire sauce
4 cups cooked and cubed chicken
3 cups chopped broccoli
1 onion, diced
1 cup shredded cheddar cheese
2 tubes buttermilk biscuits
2 eggs
1/2 cup sour cream
2 tsp. celery seed
1 tsp. salt
Combine the soup, mayo, and Worcestershire sauce. Stir in the chicken, broccoli and onion. Pour into a greased 13x9” casserole baking dish. Sprinkle with shredded cheese. Cover and bake for 20 minutes at 375ºF. Separate the biscuits and cut each in half. Remove dish after baking, and arrange the cut biscuits on top of hot chicken mixture. In a small bowl, combine remaining ingredients. Pour over biscuits. Bake uncovered for additional 20 minutes or until biscuits are golden brown. Yield: 6-8 servings
Back to the top
Chicken Breast Alfredo
3 Tbsp. butter
3 Tbsp. flour
1 Tbsp. tomato paste
2 cups milk
3 Tbsp. freshly grated Parmesan cheese
1/2 tsp. salt, or to taste
1/8 tsp. pepper, or to taste
1 medium onion, chopped
1 clove garlic, chopped (more or less, to taste)
1/2 lb. mushrooms, chopped
2 whole chicken breasts, coarsely chopped
1/2 to 1 cup grated mozzarella cheese, to taste
1/2 to 1 pound fettuccine noodles, cooked according to package directions
Make the Alfredo sauce: In small saucepan over low heat, melt butter. Whisk in flour until blended. Cook 1 minute or until bubbly. Blend in tomato paste; cook 1 minute longer. Remove from heat and stir in milk. Bring to boiling; stir until thickened, and boil 1 minute longer. Stir in cheese, salt and pepper. Keep warm while preparing chicken and fettuccine. In saucepan, sauté onion and garlic until barely tender; add salt and pepper to taste. Add mushrooms, and sauté until al dente. Remove from pan. In same pan, brown chicken until done. Add mushrooms, etc. back to pan; stir in Alfredo sauce. Pour over cooked fettuccine noodles; toss well. Sprinkle mozzarella cheese evenly over top. Pour into ovenproof casserole; bake at 350ºF about 7 minutes, until cheese melts. Serves 4-6.
Back to the top
Chicken Casserole
2 cups macaroni, cooked
2 cups chicken, cooked and chopped
2 cans mushroom soup
1/2 pound American cheese, shredded
3 hard-cooked eggs, chopped
2 cups milk
Pimento and green pepper chopped
In a large bowl combine all of the ingredients and mix well. Pour into a lightly greased casserole dish with a lid. Refrigerate over night. Bake at 350ºF for 1 hour.
Back to the top
Chicken Cheese Lasagna
from Amy
1/2 cup butter
2 cloves garlic, crushed
1/2 cup flour
2 cups milk
2 cups chicken broth
2 cups shredded Mozzarella
1/2 cup grated Parmesan
1 onion chopped
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. pepper
8 oz. uncooked lasagna noodles (9-10 noodles)
2 cups ricotta cheese
2 cups cooked chicken breast
2 pkg. (10 oz. each) chopped spinach or broccoli, thawed and well-drained
1/2 cup grated Parmesan
Heat butter in a 2 quart saucepan over low heat until melted. Add garlic. Stir in flour. Cook, stirring constantly until bubbly. Remove from heat and stir in milk and broth. Heat to boiling, stirring constantly. Stir in mozzarella, 1/2 cup Parmesan, onion, basil, oregano, and pepper. Cook over low heat stirring constantly until cheese is melted. Spread 1/4 of the cheese sauce (about 1 1/2 cups) in a ungreased 13x9" baking dish and top with 3 or 4 noodles (cooked or uncooked, your preference), overlapping if necessary. Spread 1/2 of the cottage cheese over noodles. Repeat with 1/4 of cheese sauce, 3-4 noodles, and remaining cottage cheese. Top with chicken, spinach, 1/4 of cheese sauce, remaining noodles, and remaining cheese sauce. Sprinkle with 1/2 cup Parmesan. Cook uncovered in 350ºF degree oven until noodles are done, 35-40 minutes. Let stand 10-15 minutes before cutting (to firm up a bit). Makes 12 servings.
Back to the top
Chicken Dish
from Pieri
1 can condensed cream of chicken soup
2/3 cup mayonnaise
2-3 tbsp Worcestershire sauce
4 cups cubed cooked chicken
3 cups chopped cooked broccoli
1 medium onion, chopped
1 cup shredded cheddar cheese
2 tubes refrigerated buttermilk biscuits
2 eggs
1/2 cup sour cream
2 tsp celery seed
1 tsp salt
In a bowl, combine the soup, mayo and Worcestershire sauce. Stir in the chicken, broccoli and onion. Transfer to a greased 13x9” baking dish. Sprinkle with cheese. Cover and bake at 375ºF. for 20 minutes. Separate biscuits and cut each in half. Arrange, cut side down, over hot chicken mixture. In a bowl combine remaining ingredients; pour over biscuits. Bake uncovered 20 minutes.
Back to the top
Chicken Enchilada Casserole
from recipe by Paula
4 boneless, skinless chicken breasts, boiled and shredded
1 can cream of chicken soup, family size
1 cup green chili salsa
1-1/2 cups regular salsa
1 can chopped green chilies
1 cup sour cream
1 onion, chopped
1 cup shredded cheddar cheese
10 burrito-sized flour tortillas, torn into bite-sized
Combine all ingredients. You can add additional green or red salsa if the mixture seems dry. Spread in a 9x13 casserole dish and sprinkle with additional cheese. Bake at 350ºF for 30-40 minutes until browned and bubbly.
Back to the top
Chicken Fettuccine with Broccoli
1-1/2 lbs. boneless, skinless chicken breasts cut into thin strips
2 shallots or 2 tablespoons onions, finely chopped
1 Tbsp. dry white wine
1/2 tsp. ground pepper
3 oz uncooked fettuccine noodles
3 cups broccoli florets
1 tsp. margarine
2 tsp. flour
10 oz milk
1-1/2 oz grated Parmesan cheese
1 Tbsp. chopped fresh basil or 1 tsp. dried
1/8 tsp. salt
Cook chicken and shallots in wine for 3-4 minutes. Remove from heat, sprinkle pepper over chicken, transfer to another plate and set aside. Cook fettuccine. Steam broccoli or microwave with 1 Tbsp. water for 3 minutes, drain. In the same pan you cooked chicken, melt the margarine, stir in the flour and let cook for 2 minutes, stirring continuously. Add milk a little at a time whisking well until mixture is smooth. Stir in cheese and let it melt, add basil and salt. Fold in the chicken and broccoli and cook on low for 1 min. Add noodles, stir carefully to coat the noodles and cook on low for 1 min.
Back to the top
Chicken in Creamy White Wine Sauce
1 lb. linguini
2 fresh whole chickens
4 Tbsp. butter
4 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
3 onions, chopped
1 cup mushroom, sliced
1 tsp. oregano
4 garlic cloves, chopped
1 cup white wine
1 cup chicken broth
Cut up and dry chickens. Over medium heat in a skillet, heat butter and olive oil and brown the chicken. Season the chicken with salt and pepper as they brown; remove from skillet and keep warm. To the skillet, add chopped onions and brown lightly. Remove the onions and set aside. Add sliced mushrooms, oregano, chopped garlic cloves, and white wine; cook a few minutes. Add chicken broth, stir and return the chicken and onions. Bring to a simmer, cover, and simmer gently for 20-30 minutes. Cook for a few minutes, uncovered. Serve with the linguini. Serves: 8
Back to the top
Chicken in Potato Baskets
4-1/2 cups frozen shredded hash brown potatoes, thawed
6 Tbsp. butter
1-1/2 tsp. salt
1/4 tsp. pepper
Filling:
1/2 cup chopped onion
1/4 cup butter
1/4 cup flour
2 tsp. chicken bouillon granules
1 tsp. Worcestershire sauce
1/2 tsp. dried basil
2 cups milk
3 cups cooked chicken, cubed
1 cup frozen peas, thawed (I will use a peas/carrots combo)
In a bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10 oz. custard cups; set aside. In a saucepan, sauté onion in butter. Add flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and carrots. Spoon into prepared crusts. Bake, uncovered at 375ºF. for 30 minutes or until crust is golden brown.
Back to the top
Chicken 'n' Chips Bake
2 cups cubed cooked chicken
2 cups sliced celery
1/2 cup blanched almonds, optional
1/2 tsp. salt
1/2 tsp. monosodium glutamate
2 tsp. grated onions
2 Tbsp. lemon juice
1 cup mayonnaise
1/2 cup shredded cheddar cheese
1-1/2 cups crushed or whole potato chips
Preheat oven to 425ºF. In lightly greased shallow 1-1/2-quart baking dish, combine chicken, celery, almonds, salt, monosodium glutamate, onions, lemon juice and mayonnaise. Sprinkle with cheese and potato chips. Bake 15 minutes or until heated through. Serves 6.
Back to the top
Chicken, Noodles & Mushrooms
from Lisa
1 lb. egg noodles, cooked
2 boneless, skinless chicken breasts, cooked and diced
1 can cream of mushroom condensed soup
milk
While noodles are boiling, heat in a small saucepan the cream of mushroom soup, the diced cooked chicken, and just enough milk to make a sauce out of the soup. When noodles are finished, put them in a bowl and toss with the soup mixture.
NOTE: To doctor this up a bit, I sometimes add frozen peas and fresh mushrooms to the soup mixture, as well as some salt and pepper. Quick and easy!!
Back to the top
Chicken of the Sea Shells
3 cups uncooked shell pasta
8 oz. (2 cups) shredded cheese
2 Tbsp. grated Parmesan cheese
1/2 cup milk
12 oz. can tuna in spring water, drained
Cook pasta according to package directions; drain and set aside. Stir processed and Parmesan cheese into milk in saucepan; cook over medium heat until cheese is melted. Stir in pasta and tuna. Serves 4.
Back to the top
Chicken Paprikash Pot Pie
15- oz. pkg. refrigerated pie crusts
4 slices bacon, cut into 1/2" pieces
3/4 lb. boneless, skinless chicken breast halves, cut into1/2" pieces
1 cup coarsely chopped onions
1 cup coarsely chopped red or green bell pepper
1 cup sliced carrots
1 cup frozen sweet peas
1/2 cup sour cream
12 oz. home-style chicken gravy
3 Tbsp. cornstarch
3 tsp. paprika
Heat oven to 425ºF. Prepare pie crust as directed on package for two-crust pie using 9" pie pan. In large skillet over medium heat, cook bacon until crisp. Reserve 1 Tbsp. drippings with bacon in skillet. Add chicken to skillet; cook and stir until no longer pink. Add onions, bell peppers and carrots. Cook and stir until vegetables are tender. Stir in peas. In small bowl, combine all remaining ingredients; mix well. Stir into chicken mixture in skillet. Spoon into crust-lined pan. Top with second crust and flute edges; cut slits in several places on top of crust. Bake 30-35 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 10-15 minutes or baking to prevent excessive browning. Let stand 10 minutes before serving. Serves 6.
Back to the top
Chicken Paprikash with Peppery Spaetzle
3-1/2-4 lb. chicken
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1-1/2 Tbsp. vegetable oil
2 medium onions, chopped
2-1/2 Tbsp. imported sweet paprika
2 cups chicken stock
Peppery Spaetzle, below
3/4-1 cup sour cream, to taste
Cut chicken into 10 pieces: 2 drumsticks, 2 thighs 2 wings and 4 pieces of breast (cut both sides crosswise in half). Rinse and pat dry. Remove as much skin and trim off as much excess fat a syou can. Season with salt and pepper. In large flameproof casserole, melt butter in oil over moderately low heat. Add oinons, cover and cook 2 minutes. Uncover and continue to cook, stirring often, until onions are golden and just beginning to brown, 8-10 minutes longer. Stir paprika into onions. Add chicken to the caserole and cook, turning, until pieces are coated with paprika oil and are whitish on the outside, 2-3 minutes. Add stock, stirring up any browned bits from bottom of pan. Cover and simmer over low heat 75-90 minutes, or until chicken is very tender. Meanwhile, make spaetzle. When chicken is done, remove to serving dish and cover to keep warm. Stir sour cream into sauce; season with additional salt and pepper to taste. Gently fold in spaetzle; pour over chicken; serve. Serves 4-6.
Turkey Paprikash: Substitute 2 lbs. turkey thigh meat, cut into 2" chunks, for the chicken. Simmering time will be reduced to 45-60 minutes.
Peppery Spaetzle: In medium bowl, whisk together 2 cups flour, 1-1/2 tsp. salt, 3/4 tsp. pepper and 1/8 tsp. cayenne until well mixed. Make a well in center. Add 3 whole eggs and 1 egg yolk to the well; beat lightly with fork. Blend 1/2 cup + 2 Tbsp. cold water into eggs, then mix in flour, gardually incorporating it from the sides of the well. The batter should be thick enough to offer resistance when you pick some up on a spoon, but it should rop off spoon easily. If batter is too thick, mix in a little more water, 1 Tbsp. at a time. If too thin, add more flour, 1 Tbsp. at a time. Bring a large, wide saucepan of salted water to a boil. Using 2 tsp., quickly scoop out rounded half-tsp. of batter with 1 spoon and scraped off into the boiling water with the other; dumplings will flatten out into little flying saucers when they hit the water. Cook 10 minutes. Drain gently into a colander.
Back to the top
Chicken Pepperoni
1/2 lb. pepperoni
1 lb. boneless chicken breast
1/3 cup flour
1/2 tsp. tarragon
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. pepper
16 oz. tomato sauce
1/2 lb. linguine, cooked
Dice pepperoni into 1/4” cubes. Cook in frying pan over medium heat until mostly degreased. Remove from pan; set aside. Cut chicken into bite-sized pieces. Combine flour with tarragon, basil, oregano, garlic powder, onion powder and pepper. Coat chicken pieces with flour mixture. Brown in pepperoni fat (and olive oil, if needed). Remove from pan. Stir tomato sauce and remaining flour mixture together in pan. Stir in chicken and pepperoni. Add 1/3-1/2 cup water to cover meat. Allow to simmer 30-45 minutes or until chicken is tender. Serve over a bed of pasta. Serves 6.
Back to the top
Chicken-Roni Casserole
1 cup uncooked elbow macaroni
1-1/2 cups diced cooked chicken
4 oz. velveeta cheese
1 can of cream of chicken soup
1/2 cup milk
1/2 cup bread crumbs
1 Tbsp. margarine, melted
Cook macaroni and drain. In saucepan combine soup, milk and cheese. Cook until cheese melts. Combine soup mixture, chicken and macaroni. Put in a 2-qt. casserole dish. Combine bread crumbs and margarine together and sprinkle over the top of the casserole. Bake at 350ºF for 50 minutes.
Back to the top
Chicken Spinach Stuffed Shells
2 cups cooked and shredded chicken (no skin)
1/2 cup cooked and drained chopped spinach
4 oz. canned mushrooms drained
1/3 cup grated Parmesan cheese
1 egg, beaten
salt and pepper to taste
12 cooked jumbo shells
Sauce:
4 Tbsp. margarine
3 Tbsp. flour
two 13 oz. cans evaporated skim milk
1/3 cup grated Parmesan
Ground nutmeg
About 2 cup shredded Mozzarella
In large fry pan sauté mushrooms until hot. Add chicken and spinach. Stir in Parmesan cheese and egg. Salt and pepper to taste. Heat just until hot. Do not overcook or it will be dry. Stuff cooked shells. Place in 9x13 inch baking dish sprayed with Pam. In medium saucepan whisk flour into melted margarine. Cook about 1 minute over medium heat. Gradually whisk in evaporated milk, stirring constantly. Heat until thick, but do not boil. Add Parmesan cheese and nutmeg to taste. Pour sauce over shells and top with Mozzarella. Bake at 350ºF. until hot and cheese is lightly browned.
Back to the top
Chicken Strip Casserole
from Amanda
1 bag frozen breaded chicken tenderloins
1/2 stick butter
1 onion, chopped fine
1 cup celery, chopped
1 can cream of mushroom soup
3 cups water
2 cups Minute Rice
1 cup shredded cheddar cheese
Bake chicken tenders 20 minutes at 350ºF. in greased 9x13” pan (or two 8x8” pans for smaller casseroles). Meanwhile, cook celery and onion in butter until softened but not brown. Remove from heat and add soup and water. Pour rice over chicken, then top with soup/vegetable mixture. Cover with foil. Bake 30 minutes at 350F. Uncover, top with cheese and bake 10 minutes longer. Serves 10.
Back to the top
Chicken Tetrazzini
from www.justcrockpotrecipes.com
2 chicken breasts, cut into cubes
1 can fat-free vegetable broth
1 can low-fat or fat free cream of chicken soup
garlic (to taste)
1/2 cup chopped onion
salt, pepper, basil, parsley
1 cup sliced mushrooms
6 oz. frozen green peas
1/4 cup skim milk
A couple of dashes soy sauce
low-fat parmesan cheese
4 oz. uncooked spaghetti
Put everything in pot except parmesan and spaghetti. Cook on low 8 hours. Break spaghetti into thirds, add to mixture. Cook on high, covered, one hour. Uncover and cook to desired consistency. Serve with shredded parmesan on top. It will thicken as it cools, too.
Back to the top
Chicken with Pasta & Pesto
5 oz. (2 cups) uncooked medium shell pasta
1 Tbsp. oil
4 boneless, skinless chicken breast halves, cut into 1" pieces
14-oz. can artichoke hearts, drained, quartered
1/2 cup pesto
1/2 cup chopped tomato
1 oz. (1/4 cup) shredded fresh Parmesan cheese
Cook pasta to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 4-5 minutes or until browned and no longer pink. Stir in artichoke hearts, pesto and pasta. Cook an additional 1-2 minutes or until thoroughly heated, stirring constantly. Sprinkle with tomato and Parmesan cheese. Serves 4.
Back to the top
Chili Meatloaf & Potato Casserole
Meatloaf:
1-1/2 lbs. lean ground beef
3/4 cup finely chopped onion
1/3 cup saltine cracker crumbs
1 egg, slightly beaten
3 Tbsp. milk
1 Tbsp. chili powder
3/4 tsp. salt
Potato Topping:
3 cups prepared mashed potatoes
11-oz. can whole kernel corn with red and green peppers, drained
1/4 cup thinly sliced green onions
1/2 to 1 cup shredded taco seasoned cheese
Heat oven to 375ºF. In large bowl, combine ground beef, onion, crumbs, egg, milk, chili powder and salt; mix well. Gently press mixture into bottom of 9" square baking pan. Bake 20-25 minutes or until no longer pink in center and juices run clear. Carefully pour off juices. Meanwhile, in medium bowl, combine mashed potatoes, corn and onions. Spread over meatloaf to edges of pan; sprinkle with cheese. Broil 3-4 minutes or until top is lightly browned. Serves 6.
Back to the top
Clam Linguine
8 oz. pkg. dry linguine
6-1/2-oz. can minced clams
2 Tbsp. olive oil
2 Tbsp. butter
2 cloves garlic, minced
1/4-1/2 tsp. pepper
1/4 tsp. dried basil, crushed
1/4 tsp. dried oregano, crushed
salt to taste
2 Tbsp. snipped parsley
grated Parmesan cheese
Cook linguine according to package directions; drain and keep hot. Meanwhile, drain clams, reserving liquid; set aside. In 2-quart saucepan over medium-high heat, heat olive oil and butter until oil is hot and butter is melted. Add garlic; cook and stir 2-3 minutes (do NOT brown the garlic). Carefully add reserved clam liquid, pepper, basil, oregano and salt to taste to mixture in pan. Reduce heat and simmer, uncovered, 3 minutes. Stir in clams; simmer until heated through. Stir in parsley. Pour clam sauce over hot linguine and toss gently to mix. Sprinkle with Parmesan. Serve immediately. Serves 4-6.
NOTES: You can substitute 1/4 tsp. of dried, minced garlic or garlic powder for the garlic cloves. Or try using 1 tsp. bottled minced garlic. *** Clam lovers may want to double the amount of clams. If you do, use only the liquid from one can of clams.
Back to the top
Clean Your Plate Casserole
from Sandy
8 oz. fine egg noodles
1 pound lean ground beef
16 oz. can stewed tomatoes
8 oz. can tomato sauce
2 tsp. salt
2 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 cup sour cream
3/4 cup green onion, chopped
3 oz. cream cheese
1-1/2 cups shredded cheddar cheese
Cook noodles according to package directions. Brown ground beef. Drain beef and add the next 7 ingredients. In a medium size bowl, mix sour cream, onions, and cream cheese. Mix beef mixture with sour cream mixture. Combine with noodles in a 9x13” casserole dish. Cover with cheddar cheese. Bake at 350ºF. for 30 minutes.
Back to the top
Comforting Chicken Casserole
1 lb. cooked, cubed chicken
1 16 oz. package wide egg noodles, cooked according to directions
1 can condensed cream of chicken soup*
8 oz. sour cream*
12 oz. shredded cheese (cheddar, American, Monterey Jack, or blend of your choice)*
4 tbs. Miracle Whip or mayonnaise*
2 cups crushed potato chips*
Mix together all ingredients except potato chips, season as desired (with salt, pepper, onion powder, garlic powder, celery salt, paprika, whatever spices you like) and put into a 9x13" casserole pan. Top with crushed potato chips and bake at 375ºF. for 1/2 hour or until heated through and top is brown.
NOTE: *You can substitute low-fat versions of these ingredients and still have a tasty dish with fewer calories.
Back to the top
Cooking Light's Fettuccine Alfredo
from "Cooking Light Five-Star Recipes"
1 tbsp margarine
2 small cloves garlic, minced
1 tbsp flour
1-1/3 cups skim milk
2 tbsp light cream cheese
1-1/4 cups freshly grated Parmesan cheese, divided
4 cup hot cooked fettuccine
2 tsp chopped fresh parsley
Dash salt - optional
Freshly ground pepper
Melt margarine in a saucepan over medium heat. Add minced garlic and sauté 1 minute. Stir in flour. Gradually add skim milk, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly. Stir in cream cheese and cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until Parmesan cheese melts. Pour sauce over hot cooked fettuccine, and toss well to coat. Top fettuccine with remaining 1/4 cup Parmesan cheese, chopped parsley, and pepper. Makes 4 servings (serving size = 1 cup).
Back to the top
Corn Bread Beef Bake
1 lb. ground beef
14-1/2-oz. can Mexican-style stewed tomatoes, undrained
15-oz. can black beans, rinsed and drained
8 oz. tomato sauce
1/2 cup frozen whole kernel corn
2 tsp. chili powder
11-1/2-oz. can refrigerated corn bread twists
Heat oven to 350ºF. Cook beef in 10" ovenproof skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain. Stir in tomatoes, beans, tomato sauce, corn and chili powder; heat to boiling. Immediately top with corn bread twists left in round shape (do not unwind), pressing down gently. Bake uncovered 35-40 minutes or until corn bread is golden brown. Serves 6.
Back to the top
Cottage Pie
from Pat
1-1/2 pounds ground round
1 large onion, chopped
1/2 tsp. basil
1/2 tsp. rosemary
salt and pepper, to taste
2 Tbsp. flour
1 cup skim milk
3 cups mashed potatoes
In a large skillet brown meat and onions together. Drain off fat and run under hot water to eliminate even more fat from the meat. Return to the skillet, season with salt and pepper, basil and rosemary. Over a high heat, stir in flour and add cold milk all at once to make a pan gravy. Cook until bubbly and thickened. Place ground meat mixture in a casserole dish. Cover top with mashed potatoes. Dot top of potatoes with a little butter, sprinkle with parsley. Bake at 350ºF. for 45 minutes
NOTE: When using ground lamb in place of ground round this becomes Shepard's Pie
Back to the top
Crab & Shrimp Bake
1 cup rice, cooked according to directions
4 Tbsp. butter
1/2 cup onion, minced
1/4 cup green pepper, minced
1/2 cup milk
3/4 cup tomato juice, unseasoned
1 cup mayonnaise
6-1/2-oz. can crab meat, drained and flaked
4-1/2 oz. can shrimp, drained
1/4 cup almonds, slivered
1/4 cup dry bread crumbs
Preheat oven to 350ºF. After rice has been thoroughly drained, but while still hot, toss lightly with 1 Tbsp. of the butter. Melt another 1 Tbsp. butter in small skillet. Sauté onion and green pepper until onion is golden. Combine onion, green pepper, milk, tomato juice, mayonnaise, crab meat, shrimp and almonds with rice. Mix lightly. Turn into greased 2-quart casserole dish. Top with bread crumbs and dot with remaining butter. Bake, uncovered, 1 hour; serve immediately. Serves 6-8.
Back to the top
Crab Meat Casserole
5 tablespoons butter
3 tablespoons flour
2 cups milk
2 tablespoons minced onion
1/2 teaspoon celery salt
1 tablespoon grated orange rind, optional
1 tablespoon minced parsley
1 tablespoon minced green pepper
1 pimento, minced
2 tablespoons sherry
1 egg, beaten
Dash of hot sauce
1 teaspoon salt
Dash of black pepper
1 pound fresh crab meat
Bread crumbs
1 tablespoon butter
Make white sauce of butter, flour and milk; then add next six ingredients. Remove from heat. Add sherry. Add a little of the hot white sauce to egg; then add egg to rest of sauce. Add hot sauce, salt, pepper and crab meat. Put in 1-1/2 quart casserole, sprinkling top with bread crumbs mixed with 1 tablespoon melted butter. Bake in a 350ºF oven for 15-20 minutes. Serves 6-8.
Back to the top
Crafty Crescent Lasagna
from Pillsbury Best of the Bake-Off Cookbook
Betty Taylor, Dallas, TX, 1968 Prize Winner
Meat Filling:
1/2 lb. pork sausage
1/2 lb. ground beef
3/4 cup chopped onion
1 Tbsp. dried parsley flakes
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1 small garlic clove, minced
dash pepper
6-oz. can tomato paste
Cheese Filling:
1/4 cup grated Parmesan cheese
1 cup creamed cottage cheese
1 egg
Crust:
two 8-oz. cans crescent rolls
two 7x4” slices mozzarella cheese
1 Tbsp. milk
1 Tbsp. sesame seed
Heat oven to 375ºF. In large skillet, brown sausage and ground beef; drain. Stir in remaining meat filling ingredients; simmer uncovered 5 minutes, stirring occasionally. In small bowl, combine all cheese filling ingredients; blend well. Unroll dough into 4 long rectangles. Place on ungreased cookie sheet with long sides overlapping 1/2”; firmly press edges and perforations to seal. Press or roll out to form 15x13” rectangle. Spoon half of meat filling mixture in 6” strip lengthwise down center of dough to within 1” of each end. Spoon cheese filling mixture over meat mixture; top with remaining meat mixture. Arrange mozzarella cheese slices over meat mixture. Fold shortest sides of dough 1” over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4”’ firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed. Bake 23-27 minutes or until deep golden brown. Serves 8.
NOTE: To reheat, wrap loosely in foil; heat at 375ºF. for 18-20 minutes or until warm.
Back to the top
Crazy Pasta Bake
1-1/2 lb. ground beef
1 tsp. seasoning salt
1 pkg. spaghetti sauce seasoning
8 oz. tomato sauce
6 oz. tomato paste
1-1/2 cups water
10 oz. rigatoni pasta, cooked
16 oz. carton small curd cottage cheese
1-1/2 cups shredded cheddar cheese
In large skillet, brown ground beef and drain fat. Add seasoning salt, spaghetti seasoning, tomato sauce, tomato paste, and water. Mix well. Bring to a boil then reduce heat and let simmer uncovered for 10 min while stirring occasionally. In a 2 qt. casserole dish, layer half of pasta, cottage cheese and meat sauce. Sprinkle 1/2 cup cheese over the meat sauce. Repeat layers, ending with meat sauce. Top with remaining 1 cup of cheese. Bake uncovered at 350ºF. for 30-40 minutes or until bubble and cheese is melted.
Back to the top
Creamy Bow Ties with Sausage & Tomatoes
2 Tbsp. olive oil (leaving out)
1 lb. sweet Italian sausage, crumbled
1/2 tsp. dried red pepper flakes
1/2 cup diced onions
3 cloves garlic, minced
1 can Italian plum tomatoes, drained and coarsely chopped
1-1/2 cups whipping cream (using 1%)
1/2 tsp. salt
12 oz. bow tie (farfalle) pasta
3 Tbsp. minced parsley
freshly grated Parmesan cheese
Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Serve on a plate or flat bowl with cream mixture. Top with Parmesan and parsley.
Back to the top
Creamy Chicken & Lemon Pepper Penne
from Lynda
1 Tbsp. butter
3/4 pound skinless boneless chicken breasts, cut into 3/4" pieces
3 cups fresh broccoli florets, or frozen
3/4 cup sliced carrots, 1/8" thick (or julienned)
1 cup skim milk, or fat free chicken broth *see note
1/2 tsp. salt
4 cups penne pasta, Lemon Pepper flavored (12 oz) uncooked
8 oz. Neufchatel cheese, cubed
1/2 cup grated Parmesan cheese, or Kraft Fat Free to cut Calories
In a large skillet over medium heat, melt butter and add chicken. Cook 3 minutes until no longer pink, stirring occasionally. Add broccoli, carrots, milk and salt. Heat to boiling. Reduce heat to medium, cover and cook 3 minutes or until vegetables are tender and chicken is done. (While you're making the sauce cook your pasta according to box - 7-9 minutes.) Stir cream cheese into broccoli mixture until completely melted and smooth. Remove from heat and stir in Parmesan. Spoon over hot pasta and serve immediately. Serves 8 (1 cup each)
Lynda’s notes: You can use evaporated skimmed milk for an even creamier sauce if you like.
Per serving (excluding unknown items): 380 Calories; 10g Fat (24.9% calories from fat); 24g Protein; 46g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 409mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Back to the top
Creamy Chicken & Pasta Skillet
1 chicken breast, cut into strips
1 T. oil
17 oz. jar Alfredo sauce or homemade Alfredo sauce
15 oz. ricotta cheese
6 oz. farfalle (bow tie pasta) cooked and drained
2 cups frozen broccoli florets, thawed
1/2 cup shredded Parmesan cheese
In a large skillet, cook chicken in hot oil over medium heat until browned. Combine Alfredo sauce and ricotta cheese; blend well. Add sauce mixture, pasta and broccoli to chicken in skillet; bring to boil. Cover, reduce heat and cook for 8-10 minutes or till done. Sprinkle with Parmesan cheese before serving.
Back to the top
Creamy Chicken & Rigatoni
1 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breast halves, cut in 1" pieces
2 cloves garlic, finely chopped
2 tsp. dried basil leaves
two 14-oz. cans diced tomatoes, well drained
2 tsp. dried oregano leaves
2 cups whipping (heavy) cream
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground red pepper
16 oz. rigatoni pasta
16 oz. frozen broccoli, red pepper, onions and mushrooms, thawed and drained
shredded Parmesan cheese
Heat oil in Dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center. Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened. Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese. Serves 8.
Back to the top
Creamy Lemon-Garlic Chicken and Shrimp over Linguine
recipe by Linda W.
1 boned and skinned chicken breast half
1/2 lb. medium shrimp, 24-30 count
salt and freshly ground black pepper, to taste
1 Tbsp. olive oil
2 tsp. minced garlic
1 Tbsp. fresh lemon juice, or more to taste
2/3 cup fat-free half and half
2 tsp. flour, or more as needed
1/2 lb. linguine, cooked and drained
freshly grated Parmesan cheese, for sprinkling
Cut chicken into strips and set aside. Peel and devein shrimp; rinse and drain well. Sprinkle some kosher salt and grind some pepper over chicken strips and shrimp. Heat olive oil in nonstick skillet and add minced garlic. Sauté over medium-high heat for about 30 seconds. Add chicken and lemon juice and cook until chicken is almost white and cooked. Add shrimp, stirring often, until shrimp is pink and chicken is fully cooked. Using a slotted spoon, remove chicken and shrimp. Add fat-free half and half and cook over medium heat, stirring constantly, until slight reduced, adding flour as needed to slightly thicken sauce. Return chicken and shrimp to sauce to warm; pour skillet contents over cooked linguine and sprinkle with Parmesan cheese as desired.
Back to the top
Creamy Parmesan Noodles with Broccoli
from Pillsbury's "Come and Eat," Summer 2002
1-1/2 cups water
6 oz. wide egg noodles, uncooked
2 cup frozen broccoli
2 1/4 cup white sauce
1 cup sour cream
1/2 tsp. dried chives
1-1/3 cup shredded parmesan cheese
Bring water to boil, add pasta and broccoli and cook 8-10 minutes. Do not drain. Combine white sauce, chives, sour cream and parmesan cheese together. Add to pasta and broccoli and toss to coat well. Cook over medium heat until mixtures thickens, stirring frequently. Let stand 5 minutes. before serving
Back to the top
Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette
from Cooking Light magazine
4 cups diced seeded tomato (about 4 large tomatoes)
1/2 cup chopped red onion
3 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 cup fat-free, less-sodium chicken broth
3/4 cup fresh basil leaves
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/2 tsp. salt
1/4 tsp. black pepper
3 garlic cloves or 1-1/2 tsp. bottled minced garlic
8 oz. fat-free cream cheese, softened
6 cups hot cooked rigatoni (about 3/4 pound uncooked pasta)
1/4 cup pine nuts, toasted
Combine first 4 ingredients in a bowl, and set aside. Combine broth, basil, 2 Tbsp. Parmesan, salt, pepper, garlic, and cream cheese in a blender; process until smooth. Combine basil mixture and rigatoni in a Dutch oven, and cook over low heat until thoroughly heated. Spoon pasta onto each of 6 plates. Top with tomato vinaigrette, 2 Tbsp. Parmesan, and pine nuts. Yield: 6 servings (serving size: 1 cup pasta, 2/3 cup tomato vinaigrette, 1 tsp. Parmesan cheese, and 2 tsp. pine nuts.)
Back to the top
Creamy Potato & Ham Casserole
12 oz. evaporated skim milk
1/2 tsp. salt
1 Tbsp. cornstarch
1/4 tsp. pepper
1/4 tsp. nutmeg
1/2 cup white wine
3 large baking potatoes, washed, sliced thin, but not peeled
1 cup grated Swiss cheese
2 Tbsp. grated Parmesan cheese
1 small onion, chopped
4 oz. thin sliced deli ham
1 tsp. oregano
Preheat oven to 350ºF. In medium saucepan, heat milk, salt, cornstarch, pepper and nutmeg until milk comes to a boil and sauce thickens. Add wine; remove from heat and set aside. Spray 1-1/2-quart casserole with Pam. Layer half the potato slices in the bottom of the dish. Cover with cheese, onion, ham and oregano. Layer remaining potatoes over top. Bake 60 minutes. If desired, place under broiler 5 minutes to brown the top. Serves 4.
Back to the top
Creamy Seafood Lasagna
12 uncooked lasagna noodles (12 ounces)
1/4 cup butter
2 cloves garlic, finely chopped
2/3 cup flour
2 cups milk
1-1/2 cups chicken broth
1/4 cup dry sherry or chicken broth
2 cups shredded mozzarella cheese (8 ounces)
8 medium green onions, sliced (1/2 cup)
1 Tbsp. chopped fresh or 1 tsp. dried basil leaves
1/4 tsp. pepper
8-oz. pkg. frozen salad-style imitation crabmeat, thawed and chopped
4 oz. frozen cooked salad shrimp, thawed
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Heat oven to 350ºF. Cook noodles as directed on package. While noodles are cooking, melt butter in 3-quart saucepan over low heat. Stir in garlic and flour. Cook and stir 1 minute; remove from heat. Stir in milk, broth and sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir mozzarella cheese, onions, basil and pepper into sauce. Cook over low heat, stirring constantly, until cheese is melted. Drain noodles. Spread 1 cup of the cheese sauce in ungreased 13x9” rectangular baking dish. Top with 4 noodles. Spread half of the crabmeat and shrimp over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread ricotta cheese over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread with remaining crabmeat, shrimp and cheese sauce. Bake uncovered 35 to 40 minutes or until hot in center. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.
NOTE: When choosing your cheese for this lasagna, it's best to select regular or part-skim ricotta. Creamed cottage cheese, which is not as dry as ricotta, will thin the cheese sauce and make the lasagna a bit soupy.
Back to the top
Creamy Skillet Lasagna
from Pillsbury’s "Cooking With Ground Beef"
1 lb. lean ground beef
1 onion, chopped
2 cloves garlic, minced
3 cups uncooked mafalda (mini lasagna noodles)
28-oz. jar tomato and garlic spaghetti sauce (or your favorite type)
1-1/2 cups water
2 oz. red wine (my jar of sauce was only 26 ounces, and very thick)
12-oz. container small curd cottage cheese
8 oz. light cream cheese
1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh basil
1/2 tsp. garlic powder
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 cups shredded Mozzarella cheese
In heavy skillet, brown ground beef with onions and garlic. Drain thoroughly. Add uncooked noodles, spaghetti sauce and water. Mix well. Bring to a boil, then cover, reduce heat and cook 15-17 minutes until noodles are tender, stirring frequently. Meanwhile, combine cottage cheese, light cream cheese, Parmesan cheese and parsley until mixed. Spoon cottage cheese mixture evenly over cooked mixture in skillet. Sprinkle with mozzarella cheese. Cover and cook 5 to 7 minutes until cheese is melted and mixture is hot. Remove from heat and uncover. Let stand 5 minutes before serving.
Back to the top
Creamy Spinach & Tortellini
from Pillsbury Best of the Bake-Off Cookbook
Jeanine Alfrano, Montauk, NY, 1990 Prize Winner
1 lb. uncooked fresh or frozen cheese tortellini
2 Tbsp. olive oil or vegetable oil
1/2 cup chopped onion
3 garlic cloves, minced
9-oz. pkg. frozen spinach in a pouch, thawed
1 cup cubed, seeded tomato
1/4 cup chopped fresh basil or 1-1/2 tsp. dried basil leaves
1/2 tsp. salt
1/2 tsp. pepper
1 cup whipping cream
1/4 cup grated Parmesan or Romano cheese
Cook tortellini to desired doneness as directed on package. Drain; keep warm. Meanwhile, heat oil in large skillet over medium heat until hot. Add onion and garlic; cook until tender and lightly browned, about 4 minutes. Add spinach, tomato, basil, salt and pepper; cook 5 minutes, stirring occasionally. Stir in whipping cream and Parmesan; cook until mixture just comes to a boil. Reduce heat to low, stir in cooked tortellini. Cook an additional 4-5 minutes or until thoroughly heated. Serve with additional Parmesan cheese, if desired. Serves 4.
Back to the top
![[HOME]](hometab.gif)
![[E-mail me!]](emailtab.gif)
Back to Recipes Main Page
Casseroles, page 1
Casseroles, page 2
Casseroles, page 4
Casseroles, page 5
Casseroles, page 6
Casseroles, page 7
Casseroles, page 8
Casseroles, page 9
Casseroles, page 10
Casseroles, page 11
|
![[FAVORITE RECIPES]](recipeshead.gif)