Chicken Spaghetti Casserole

Chicken Spaghetti

2 cups Cooked Chicken

3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained-Optional!
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Stuffed Shells

Stuffed Shells

3 cups ricotta cheese

1 c. mozza, grated
½ c. parmesan cheese
1-2 beaten eggs
2 T. dried parsley
¼ tsp. Italian seasoning
Garlic salt to taste
1 box jumbo shells
1 jar spaghetti sauce

Cook jumbo shells according to pkg directions.  Combine other ingredients and stuff shells (use baby spoon).  Mix a little hot water with spaghetti sauce and put a small amount in pan.  Put stuffed shells on top of sauce and pour more sauce over.  Sprinkle with additional mozza and bake 375 for 30 minutes covered.

Broccoli Cheese Soup

Broccoli Cheese Soup

1 lb. broccoli or 1 pkg. frozen

½ onion, chopped
2 cups water
2 chicken bouillon cubes
¼ cup butter
½ cup flour
Salt and pepper to taste
1 ½ cups cheese

Boil broccoli and onion (and any other veggies) in water with bouillon until tender.  In another pan, melt butter and whisk in flour. Gradually add milk, stirring constantly until it is thick and bubbly.  Add salt and pepper to taste.  Add cheese and heat until melted.  Add to broccoli mixture.  4 servings

Teriyaki Salmon

Teriyaki Salmon

5-7 oz Salmon fillets

Kikkoman Teriyaki Sauce and Glaze

Season the fillets with salt and pepper and pan sear presentation side down first in hot vegetable oil.  Just get a nice golden brown on them.  Turn over and place immediately on a sheet pan.  Brush liberally with Kikkoman glaze, finish in the oven til slightly less than medium done.  Brush once or twice more with the glaze as it bakes.

Easy Chicken Taco Soup

Chicken Taco Soup

4 cups cooked chicken (cubed)
4 cups chicken broth
4 cups stewed tomatoes
2 cans corn (drained)
2 cans black beans (drained)
2 cans diced chiles
2 Tbsp taco seasoning


Season with:
salt, pepper, garlic powder, cumin

Combine cooked chicken, chicken broth and tomatoes. Add remaining ingredients and season as desired. Garnish before serving with your favorites!

Garnish with:
cilantro, cheese, tortilla chips, sour cream etc.

Southwestern Chicken Egg Rolls

Ben and I loved these! and the dipping sauce. Yum!

Southwestern Chicken Egg Rolls

2 boneless skinless chicken breasts, cooked & cubed
1/2 red bell pepper, diced
2 T. green onion, sliced
1 can or 1 c. frozen or canned corn
1 can black beans, rinsed and drained
1 can diced green chilies
1 t. cumin
1/2 t. chili powder
1/2 t. salt
Dash of cayenne pepper
2 c. shredded cheddar cheese
Flour tortillas

Avocado Dipping Sauce:
1 c. ranch dressing
1 avocado, seeded and mashed
Juice of 1 lime
Salt, pepper and cayenne to taste

Directions:
Cook chicken breasts. Cut the chicken into pieces and place in a large bowl. Add the drained corn, black beans, seasonings, shredded cheese, diced bell pepper, green onions and diced green chilies. Slightly warm the tortillas to make them easier to roll. Place a portion of the chicken/bean mixture into each tortilla and roll as tightly as possible. Spray a large jelly roll pan or baking stone and place the chicken rolls an inch apart from each other. Brush the tops of each tortilla with a little butter and bake in the oven at 400 degrees until golden brown. Dip the rolls in the dipping sauce that has been pureed until smooth.

Potato Celery Soup

4 cups chicken broth
1 lb. celery, chopped
carrots, cut
2 medium potatoes, chopped
onions, chopped
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
4 cups milk, hot
1/3 cup butter



1. Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots, potato and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the butter. Boil for 10 minutes or so, until veggies are tender.

8 servings 4 pts plus