Chicken Cordon Bleu Pasta (Firehouse!)

Chicken Cordon Bleu Pasta

Here is the original recipe

However I changed a couple things, it is basically the same. This is my recipe, to see the original one click on the link above!

‎1 Lb Penne pasta,

1 Cup Chicken cooked and cubed seasoned with salt, pepper, Italian Seasoning, and onion powder.

1 cup ham cooked and cubed. I used a ham steak. It added more flavor.

1.5 oz real bacon bits.

1 1/2 cup milk. I used whole milk.

10 oz. Philadelphia cooking savory garlic.

1/4 cup minced onion & 2 cloves garlic sautéed. (The whole container)

1 1/2 Cup Swiss Cheese shredded.

1 Cup Italian mix cheese shredded.

Salt, Pepper, Cayenne Pepper.

1/2 cup Italian bread crumbs.

1/2 cup real butter melted.

Directions:

1.Cook pasta according to package directions, drain and return to pot.

2.Add in chicken and ham and bacon bits. while pasta is cooking preheat broiler on oven.

3. In medium saucepan combine milk, cream cheese, onion and garlic. Add a dash of cayenne pepper salt and pepper and a dash Italian seasoning.

4.Cook stirring frequently until becomes smooth texture about 5 minutes.

5.Add 1/2 cup swiss cheese. Stir.

6.Add sauce to pasta mixture.

7.Add the rest of the cheese into the mixture and stir.

8.Transfer pasta to a baking dish and top with bread crumbs. Pour melted butter over crumbs and broil until browned about 4 minutes or bake at 350 for 10 minutes.

Goulash

1 pkg. macaroni
1 lb. ground beef
1 sm. onion, chopped
1 lg. can tomatoes
1 lg. can tomato sauce
1 (6 oz.) can tomato paste

Boil macaroni as directed on package and drain. Meanwhile, brown beef and onion until tender. Add the remaining ingredients. Mix with macaroni and serve.

Fiesta Skillet Spaghetti

• 1/2 tsp olive oil
• 1 lb ground chicken breast, skinless
• 1/2 c onions, chopped
• 1/2 c bell peppers, chopped
• 15 ozs tomato sauce
• 4 c water
• 1 env taco seasoning mix
• 8 ozs thin spaghetti, uncooked
• 1/2 c fat-free cheddar cheese, shredded

Directions:

1.Heat oil in a 12" skillet over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and veggies are tender. Stir in water, tomato sauce and taco seasoning mix. Bring to a boil. Add the uncooked spaghetti. Reduced heat covered and simmer until spaghetti is tender, about 25 minutes. Sprinkle with cheese.

Prego® Easy Chicken Cacciatore

Ingredients:

1 tbsp. vegetable oil

1 lb. skinless, boneless chicken breast or thighs, cut into cubes

1 jar (1 pound 9.75 ounces) Prego® Chunky Garden Mushroom & Green Pepper Italian Sauce

8 oz. corkscrew-shaped pasta (rotini), cooked and drained

Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned, stirring often.

Stir the sauce in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken mixture with the pasta.

Serving Suggestion: Serve with steamed whole green beans and yellow beans and soft wheat dinner rolls. For dessert serve mini-eclairs.

Chicken Alfredo

• 2 lbs boneless chicken breasts
• 4 TBS oil
• 1/4 cup butter
• 1/2 cup Parmesan Cheese
• 3/4 cup heavy cream
• salt and pepper
• 1 lb fettucine

1. Heat oil in a 10 in skillet. Cut chicken breasts into strips. Add salt and pepper. Fry on medium heat until cooked through.
2. Melt butter in sauce pan; ad cream and cheese. Cook over low heat, stirring constantly. Do not boil.
3. Cook fettucine in water and mix in chicken and sauce. Drain noodles. Mix all together.

Fettuccine Alfredo

8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine (whole wheat)

1. Cook fettuccine then drain

2. In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

beef stroganoff

i love a good beef stroganoff! it is comfort food at it’s best!

if you read my previous post, there is a great recipe for braised beef. [click here]

if you make the recipe for braised beef, and use the leftovers to make this beef stroganoff dish, not only do you get a great flavorful meal, but you can also stretch it out into two meals for your family. and, split up the work.

this is a great recipe for homemade beef stroganoff, and pairing it with braised beef brings a rich gourmet taste to the dish.

read more for the recipe…

{recipe: beef stroganoff}

ingredients

1 lb sliced beef [using leftovers from the braised beef recipe, cut to bit size pieces] *
1 tbs oil
1/2 medium yellow onion, sliced
2 garlic cloves, minced
2 cups sliced mushrooms
2-3 tbs fresh parsley, chopped
1 cup beef stock/drippings [if using braised beef leftovers, use the remaining liquid drippings in the pan, strain first]
1 cup heavy cream
2 tsp corn starch
1/2-1 cup sour cream [depending on preferred thickness]
preferred noodles

directions

in a large skillet, heat oil over medium heat. add sliced onions, garlic, and mushrooms and saute for a few minutes until mushrooms and onions are tender. add 2 tbs of the fresh parsley and stir. whisk corn starch in with the beef stock and add to pan with heavy cream and the sour cream. stir well until incorporated bring to a boil. boil for a few minutes until sauce thickens and add the cooked sliced beef and heat through.

serve over egg noodles and garnish with remaining parsley.

*note: if you did not make the braised beef recipe. you can also make this with 1 lb of beef browned, and store bought beef stock/broth.

Cheddar Chicken Spaghetti

Cheddar Chicken Spaghetti

1 pkg (7 oz) spaghetti, broken
2 cups cubed chicken (I actually used 2 cans of chicken from costco)
2 cups shredded cheddar cheese, divided
1 can condensed cream of chicken soup, undiluted
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 9x13 dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through.

(I think next time I might add some frozen veggies to the mix)