Cheesy Chicken Casserole
Lydia Circle's Chicken Casserole
Pepperoni Pasta Milano
Ham N' Cheese Bowties
Tara's Mac N' Cheese
Chicken and Broccoli Quiche
Slow Cooker Chicken in Creamy Sun-dried Tomato Sauce
Chicken Breast Chablis
Cream Cheese Chicken-slow cooker style
Pizza Burgers with buns (new version!)
Taco Kit
Cheesy Spaghetti Bake
12 comments:
Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce
from Campbell's Kitchen
Prep Time: 15 min.
Cook Time: 7 hr.
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
1 cup Chablis or other dry white wine
1/4 cup coarsely chopped pitted kalamata or oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1 cup jarred sun-dried tomatoes, drained and coarsely chopped
8 skinless, boneless chicken breast halves (about 2 pounds)
1/2 cup chopped fresh basil leaves (optional)
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
Easy Substitution: You can substitute Swanson® Chicken Broth for the wine, if desired.
Easy Substitution: This recipe is also delicious served over hot cooked egg noodles or mashed potatoes, instead of rice.
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
Makes: 8 servings.
Pepperoni Pasta Milano
Supper Swap
12 ounce Box Bowtie Pasta - uncooked
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
Cheesy Chicken Casserole
Supper Swap recipe
October 2008
8 oz egg noodles
3 cups cooked chicken
1 ½ cups cottage cheese
2 cups shredded American cheese
½ cup parmesan cheese
1/3 cup milk
1 can cream of mushroom
1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions:
Thaw casserole mixture and place in a greased 9x13” pan. Sprinkle crushed potato chips.
Bake at 350 for 45 minutes or until bubbly.
Lydia Circle’s Chicken Casserole
1 – 16 oz pkg. California blend vegetables
4 cups chicken breast meat
2 cans cream of chicken soup
1 cup real mayonnaise
1 tsp. lemon juice
½ tsp. curry
¾ cup shredded cheddar cheese
8 oz. can water chestnuts
1 cup herb seasoned stuffing crumbs
¼ cup butter, melted
Cook chicken breasts and cube. Mix soup, mayonnaise, lemon juice and curry. Combine chicken, soup mixture, water chestnuts and vegetables. Place in a plastic bag. Toss bread crumbs with butter. Place in a separate plastic bag. Place shredded cheese in another plastic bag. Bundle bags together. Seal, label and freeze flat.
Serving day:
Thaw completely. In greased 9x13 inch pan, spread chicken mixture. Sprinkle cheese on top. Then sprinkle crumbs that have been tossed with melted butter. Bake, covered at 325 for 45 minutes. Uncover and bake 15 minutes longer.
Ham and Cheese Bowties
Supper Swap Recipe
INGREDIENTS (Nutrition)
8 ounces farfalle (bow tie) pasta
1/4 cup butter
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1/2 teaspoon prepared mustard
2 1/2 cups shredded Colby cheese
4 ounces cooked ham, julienned or cubed (great price at Aldi)
1/4 cup grated Parmesan cheese
DIRECTIONS
In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in ham.
Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose sauce and cheese bags in one freezer bag.
SERVING DAY DIRECTIONS
Completely thaw contents of freezer bag.
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine sauce and pasta in a 2 quart baking dish. Sprinkle with Parmesan.
Bake 20 to 25 minutes, until bubbly and golden.
Tara's Mac N' Cheese: serves 4
4 cups cooked macaroni
2 cups white sauce
4 oz cream cheese
2 cups sharp cheddar cheese, shredded
1/2 cup bread crumbs
salt and pepper to taste
Stir white sauce, a little at a time, into the softened cream cheese, removing lumps as you stir. Mix in the shredded cheese and cooked macaroni. Salt and pepper to taste. Freeze.
To serve: Thaw. Bake at 375 for about 30 minutes until the edges are bubbly.
White sauce: 12 cups
1 1/2 cups butter
1 1/2 cups flour
12 cups milk, warmed
1/2 cup chicken broth powder
In a large stock pot, melt the butter over low heat. Add the flour and stir until the mixture is smooth. Cook the flour mixture until it begins to bubble. Do NOT let it brown. Gradually add the milk, stirring CONSTANTLY. When the sauce has thickened, stir in the broth powder.
Cheesy Spaghetti Bake:
1 8 oz container cream cheese
1 1/2 cups sour cream
1 pound ground beef
1 28 oz jar spaghetti sauce
1 cup mozzarella
Brown hamburger and add spaghetti sauce. Simmer 10 minutes. While sauce is simmering, cook noodles. In a separate bowl, combine cream cheese and sour cream; mix together until smooth. Layer noodles, sauce, sour cream mixture, noodles, sauce, mozzarella. Cover and freeze.
Serving Day:
Thaw. Bake at 350 for 1 hour, covered. Serve with a green salad.
Chicken and Broccoli Quiche:
*This recipe makes 12 meals or 48 servings!
12 boneless skinless chicken breasts
12 cups broccoli, chopped into bite-sized pieces
36 eggs
18 cups half and half
1 1/2 cups lemon juice
1/4 cup salt
2 tsp pepper
12 frozen pie shells
12 cups shredded swiss
Bake chicken and cut into bite-sized pieces. Preheat oven to 375. In a large bowl, beat together eggs, half and half, and lemon juice. Stir in salt and pepper. Divide broccoli, chicken, and cheese evenly among pie shells. Pour egg mixture over cheese. Bake until knife inserted in center comes out clean--around 30-40 minutes. Cool completely. Cover with plastic wrap and foil. Place in a freezer bag. Freeze.
Serving Day:
Defrost in fridge. Remove packaging (don't forget there is plastic wrap on there!) and bake at 375 for 30 minutes. Cover loosely with foil if it is browning to fast.
Ingredients:
2 pounds boneless, skinless, chicken breast
1 can (10.75 ounces) cream of chicken soup
8 ounces cream cheese
1 packet dry Italian dressing mix
Directions:
Place chicken, soup, cream cheese, and seasoning mix in slow cooker. Cook on high 4-5 hours or low 8-9 hours, or until chicken is cooked through. Serve over hot cooked rice or mashed potatoes, or noodles, if desired.
Freezing Directions:
Mix soup, cream cheese, and dressing mix. Place raw chicken in freezer bags. Pour sauce over chicken, seal, label, and freeze. To serve: Place bag contents in slow cooker. No need to thaw. Cook on high 4-6 hours or low 8-10 hours, or until chicken is cooked through.
Servings: 6
Taco Kit: 6 meals or 24 servings:
6 lbs burger
1/4 cup chili powder
8 tsps onion powder
4 tsp ground cumin
4 tsp garlic powder
4 tsp paprika
4 tsp dried oregano
4 tsp salt
2 tsp sugar
3 cups water
Brown burger. Drain. Add spices and water. Simmer 15 minutes or until water is almost simmered off. Remove from heat. Cool. Divide evenly among bags.
48 oz salsa
12 cups shredded cheddar
48 taco shells or flour tortillas
Package salsa and cheese in sandwich bags. Wrap tortillas in foil or platic wrap. Freeze all items including beef mixture in a gallon freezer bag. Freeze.
Serving Day:
Thaw. Transfer beef to a baking dish and bake at 350 for 15 minutes or until warm. Warm tortillas in microwave. Serve with salsa and cheese. Add lettuce, tomatoes, and sour cream if desired.
Pizza Burgers: Serves 6/24 servings total
9 lbs burger
3 cups Parmesan Cheese
1/2 med onion
6 oz tomato paste
3 tbsp dried basil
1 tbsp dried oregano
2 tsp salt
3/4 tsp ground black pepper
In a large bowl, combine beef, Parmesan cheese, onion, tomato paste, oregano, salt, and pepper. Mix ingredients using hands (use gloves). Divide into patties and wrap each burger in plastic wrap. Place in a gallon freezer bag and freeze.
36 English muffins
36 mozzarella slices
Wrap each English muffin in foil and cheese slices in plastic wrap. Add to gallon bag.
Serving Day:
Thaw. Grill or broil burgers. Toast English muffins. Top each burger with mozz cheese. Add tomato if desired.
Chicken Breasts Chablis:
Makes 6 meals/24 servings
1 cup butter
1/2 cup plus 2 tbsp cornstarch
5 tbsp Dijon mustard
7 1/2 cups half and half
4 cups white wine
1 1/2 tsp dried tarragon
salt and pepper
In a stockpot, melt butter over medium heat. Whisk in cornstarch and mustard and bring to a boil. Reduce to simmer, still whisking, and add half and half, wine, salt, and tarragon. Whisk until thickened. Remove from heat and set aside. Season with salt and pepper.
olive oil
24 chicken breasts
1 1/2 cups flour
1 tbsp salt
1 tsp pepper
Preheat oven to 350. In a large baking dish, combine flour, salt, and pepper. In a large skillet, heat oil. Dredge chicken in flour mixture and then lightly brown on each side. Bake until chicken is cooked through, around 45 minutes. Cool. Pour sauce over chicken and freeze.
Serving Day:
Thaw. Bake at 350 until heated through, around 30 minutes.
Post a Comment