Rotel Chicken Spaghetti Casserole

                                                                                                        

Thanks Stephanie!





3-4 large boneless chicken breasts (or rotisserie chicken)
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 clove garlic, minced or 1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tablespoon Margarine or butter
1 - 8 ounce Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained



Cut up chicken into bite size pieces.In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until heated through.

Pasta Carrabba

                                                                                                               




Thanks Stephanie!
Chicken
2 boneless, skinless chicken breasts
3 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
2 Tbsp fresh basil leaves (or 2 tsp dried)

Salt & fresh ground pepper to taste



Sauce
2 tablespoons butter
1 medium shallots
1 tsp minced garlic
1/4 cup grated parmesan cheese
1 cup half & half (or heavy cream)
3 oz fresh mushrooms (I used mushrooms from a jar)
1/2 cup frozen English peas

Salt & fresh ground pepper to taste



Pasta
1/2 (9 oz.) package fresh fettuccine
2 oz fresh grated Parmesan cheese



Combine vinegar, oil and basil. Pour over chicken and marinate overnight (I use a ziplock bag) in the refrigerator.
Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
Peel and finely chop shallot. Saute in butter 1 minute. Add garlic and saute until fragrant. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms, peas, and parmesan cheese and cook another 2 minutes.
Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.

Diet 7UP Lemon Blueberry Cake

Thanks to plainchicken.blogspot.com                                                                                                             

1 box lemon cake mix
2 egg whites
10oz Diet 7UP
1 cup blueberries



Preheat oven to 350 degrees. Whisk together cake mix, egg whites and Diet 7UP. Fold in blueberries. Pour cake into a greased 9x13 pan and bake for 30 minutes. Top with cool-whip.

Hamburger/Hashbrown Casserole

This taste like fries and hamburger steak in a casserole, yummy!                                                                                 






1 lb cooked hamburger
1 pgk dry onion soup
Cook these until browned.




1 bag hash browns(thawed)
2 cans mushroom soup
1 c sour cream
1 lb shredded Colby/Jack cheese



Spray pan with Pam.
Line bottom of casserole pan with 1/2 onion soup mixed with thawed hash browns. Add 1/2 of onion soup to hamburger as it browns. Top hash browns with meat mixture. Put 1/2 cheese on top of hamburger. Mix 2 soups with the sour cream and top hamburger mixture. Add rest of cheese. Cook 350 for 45 minutes to 1 hour.

Kittencal's Easy and Delicious Ranch-Parmesan Chicken

6 boneless skinless chicken breasts
1 cup dry breadcrumbs (even better, use panko breadcrumbs)
1/4-1/3 cup parmesan cheese
1 teaspoon seasoning salt
1/2-1 teaspoon ground black pepper
1/2-1 teaspoon garlic powder
1 cup prepared ranch salad dressing (use bottled salad dressing, you might need a bit more dressing)
1/4 cup melted butter (no substitutes)




Directions:


1 Set oven to 400° degrees (set oven rack to lowest position).
2 Lightly grease a 13 x 9-inch baking dish.
3 In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
4 Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
5 Coat in the breadcrumb mixture.
6 Place in a single layer onto a greased baking sheet or line with non-stick foil (DO NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
7 Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
8 If desired you can sprinkle black pepper over the chicken pieces .
9 Bake uncovered for about 30-35 minutes or until the chicken is cooked).