Italian Chicken Casserole

I have been wanting to try this recipe that I found on Pinterest.  I finally had the chance and dug through my pantry to find we had all the ingredients.  I love pasta casseroles.  The cheese just bakes into the noodles and gives it that extra something that I love.  I should have known when I put 2 cans of tomatoes in this that it was going to be a battle with my son.  He does NOT like tomatoes or onions.  I could remind him until I am blue in the face that he LOVES ketchup and spaghetti sauce and they both come from tomatoes.  But it doesn't matter.  He tried it but picked it ALL apart.  My oldest ate 4 bites and my youngest complained the ENTIRE time that she wasn't going to even try it.  Thank goodness I bought a loaf of bread and they filled up on that.  Hubby and I really enjoyed it and it was even better the next day for lunch.   

Hope you enjoy it better than my children did!

Italian Chicken Casserole
2 Tbl olive oil
1 c onion, chopped
1 tsp garlic powder
3 c cooked chicken, cubed
2 cans (14oz) diced tomatoes
1 c heavy cream
1 pkg (3oz) cream cheese
2 cups shredded mozzarella cheese
8 oz fettuccine

Cook pasta according to package directions.  Meanwhile in a large skillet, heat olive oil  and add onion and garlic; cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened. Add cubed cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted. Add the cooked pasta, tossing gently to coat. Spoon into a greased 13x9 baking dish. Sprinkle evenly with remaining cheese. Bake 30 minutes at 350 degrees.

Serve with warm bread and a salad :)

Louisiana Hot Crab Dip

I wanted to try this dip for our 3rd Pinterest Craft Night.  I LOVE seafood and thought with Lent coming it would be something fun and new to try.  I loved it.  But my friends didn't eat too much.  I guess I never realized that they don't like seafood.  That is so hard my hubby and I to imagine.  We love all seafood and living in the midwest makes it hard to get fresh.  But we have learned to adjust with whatever we can get.

Louisiana Hot Crab Dip
1/2 pound jumbo lump crabmeat
1 (8oz) package cream cheese
1/2 cup mayo
1/4 cup grated Parmesan
3 tbl minced green onions
2 large garlic cloves, minced
2 tsp Worcestershire sauce
2 tbl fresh lemon juice
1 tsp hot sauce
1/2 tsp Old Bay seasoning
Salt and pepper to taste

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake at 325 degrees for 35 to 40 minutes until lightly golden on top. Serve hot with crackers.

3 Cheese Chicken Bake

This is one of my favorite chicken casseroles and is super easy to make.  I love the crunchiness of the exposed noodles on the top.  My kids not so much.  I have to plan ahead to make this because I never buy cottage cheese unless I am going to make this or lasagna. 

I hope you enjoy!

3 Cheese Chicken Bake

1/2 c chopped onion
1/2 c chopped green pepper
3 Tbl butter
1 can (10 3/4oz) cream of chicken soup
1 can (8oz) mushrooms, drained
1/2 tsp dried basil
1 pkg (8oz) noodles, cooked & drained
3 c diced cooked chicken
2 c ricotta or cottage cheese
2 c shredded cheddar cheese
1/2 c grated Parmesan cheese
1/4 c butter bread crumbs

In a skillet, saute onion and green pepper in butter until tender.  Remove from heat.  Stir in soup, mushrooms and basil; set aside.  In a large bowl, combine noodles, chicken and cheeses; add mushroom sauce and mix well.  Transfer to a greased 9x13 baking dish.  Bake uncovered at 350 degrees for 40-45 minutes or until bubbly.  Sprinkle with crumbs and bake 15 more minutes.

Chicken Marinade

My favorite marinade for chicken has to be Italian dressing.  Its quick, always in the pantry and gives the best flavor to the meat.  I threw this together last minute for dinner last night and it was so simple that I had to share.  I fixed it with my Oven Roasted Potatoes which you can find here. It was so moist and I keep thinking I should freeze the chicken with this marinade so I have it ready for dinner again next time.  Its on my list for the next cooking day for sure. 

Chicken Marinade
4 boneless skinless chicken breasts
1/2 bottle of Zesty Italian dressing

Place chicken breasts in a ziplock bag (or plastic container for freezing) and add dressing.  Shake to coat and let marinate for 4 hours until time to eat.  Grill and serve.  I grilled mine on the indoor George Foreman because hubby hates grilling with snow on the ground.

Hope you enjoy these as much as I did.

Clark's Carmel Corn

Our friends made this for "Back to School Movie Night" and I totally had to steal the recipe.  I haven't had a chance to get around to making it but I did for the Super Bowl party for today.  It was so easy to make and wonderful too.  I think I made too much popcorn but it's fabulous.  My son was excited to eat it again.  I think I ate the most that night at the Movie Night.  It was the perfect snack.  I think the biggest compliment that I can give someone is to ask for the recipe.  So, I did and here it is.  I am giving credit where it's due because I love Carmel corn and now have a recipe to make it.

Clark's Carmel Corn
Popped popcorn
2 cups brown sugar
1 cup margarine
1/2 cup light corn syrup
1 tsp salt
1 tsp baking powder

Pop enough popcorn to fill a large brown paper bag 3/4 full.  In a pan bring brown sugar, margarine, corn syrup and salt to a boil.  Once boiling, add the baking powder.  This will get foamy as you stir.  When all the baking powder is mixed, pour over the popcorn in the brown paper sack.  Stir well.  Make sure you get every piece covered. 
Blast in the microwave for 60 seconds and then shake the bag.  Blast for another 60 seconds in the microwave.  Let sit 10 minutes and then hit the sides of the bag to break up the chunks. 

Enjoy!!!

And a huge THANK YOU to the Clark's for sharing!!!

Spinach & Artichoke Dip

I decided to make my favorite Spinach & Artichoke Dip to take to our friends house for the Super Bowl tonight.  It is a recipe that I always used to take everywhere.  We both got tired of it and I haven't made it in ages.  Ever since I found Pinterest and started this blog, I have been trying new recipes and not making my own.  I decided I should be making some of my favorites and add them to here as well.  I can't believe how well this has been going.  3K hits last month.  Crazy! 

Hope you enjoy this dip as much as I plan to while watching the Ravens (hopefully) win.  One of the players is from our hometown and high school so I have to cheer him and his team on!!!


Spinach & Artichoke Dip
1 pkg frozen chopped spinach, thawed and drained

This is before it's been cooked!

1 (14oz) can artichokes, drained & chopped
1/2 c mayo
1/2 c sour cream
1 tsp garlic salt
3 oz grated Parmesan

Preheat oven to 375 degrees. In a large bowl, mix artichokes, spinach, sour cream and mayo.  Add garlic salt and cheese and mix well.  Transfer to a small greased baking pan.  Bake 20-25 minutes.  Serve with crackers or veggies.

Simply Lasagna

I made my tried and true Lasagna the other night.  It is my favorite recipe for lasagna because you do NOT have to precook the noodles.  This way you can throw it together really fast and enjoy the goodness quicker.  I have been trying to plan meals before I grocery shop for the week but that usually doesn't happen.  I plan as I walk through the store and something catches my eye.  I saw cottage cheese and thought - I should make lasagna.  That is what is traditionally in my recipe and will substitute the ricotta for if I don't have it on hand.  My kids are a little odd about the texture of cottage cheese and I try to be sensitive to that.  My oldest isn't a fan but my son ate 2 pieces and would have had a third if I would have allowed it.  He's my pasta boy!

 

Enjoy!

 

Simply Lasagna

1 lb ground beef

2 1/2 c mozzarella cheese

1 (15oz) container ricotta cheese

1/2 c grated Parmesan cheese

1/4 c parsley

1 egg, beaten

1(24 oz) jar of spaghetti sauce

1 c water

12 lasagna noodles, UNCOOKED

 

Preheat oven to 350 degrees.  Brown meat in a large skillet.  Meanwhile, mix 1 1/4 c mozzarella, ricotta cheese, 1/4 c Parmesan, parsley and egg until well blended.  Set aside.  Drain meet and stir in spaghetti sauce.  Add 1 cup of water to empty sauce jar, cover with lid and shake well.  Add to meat mixture and stir well.  Spread 1 cup meat sauce onto bottom of 13x9 baking dish.  Top with 3 lasagna noodles, 1/3 of the cheese mixture and 1 cup of meat sauce.  Repeat twice.  Top with remaining meat sauce and remaining cheese.  Cover with greased foil.  Bake 45 minutes and remove foil.  Return to oven for additional 15 minutes.  Let stand 10 minutes before cutting and serving.

 

Mine is either super runny or stands up on the spatula.  You just never know.  If I let it stand (if they can wait that long) it usually the perfect serving piece.  Just all depends on my ovens mood!!