Chicken Chili Lasagna

This recipe is a fast version of mild chicken enchiladas.

And guess what?  I got a food processor!  Finally!  I know--I'm so behind the times, but I have been hand chopping everything for so long!  My mom got me a really nice, handy-dandy food chopper, and I can tell already that I'm going to love it and use it a ton.

I halved this recipe and made it in a 8 x 8 casserole dish.

2 pkgs. (3 oz. each) cream cheese
1 med. onion, chopped
8 green onions, chopped
2 cups (8 oz.) shredded Mexican cheese blend, divided
2 garlic cloves, minced
3/4 teaspoon ground cumin, divided
1/2 tsp. minced fresh cilantro or parsley
3 cups cubed cooked chicken
1/4 cup margarine
1/4 cup all-purpose flour
1 1/2 cup chicken broth
1 cup (4 oz) shredded Monterey Jack cheese
1 cup sour cream
1 can (4 oz.) chopped green chilies, drained
1/8 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
12 flour tortillas, halved

In a mixing bowl, combine cream cheese, onions, 1 1/2 c. Mexican cheese blend, garlic, 1/4 tsp cumin and cilantro.  Stir in chicken; set aside.  In a saucepan, melt butter.  Stir in flour until smooth; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat.  Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.  Spread 1/2 cup of the cheese sauce in greased casserole pan.  Top with six tortilla halves, a third of the chicken mixture, and a fourth of the cheese sauce.  Repeat tortilla, chicken and cheese sauce layers twice.  Top with remaining tortillas, cheese sauce and Mexican cheese.  Cover and bake at 350 for 30 minutes.  Uncover; bake 10 minutes longer or until heated through.

Tips:

*When covering cheese-topped lasagna with foil before baking, coat the underside of the foil with nonstick cooking spray.  That way the melted cheese won't come off with the foil.

*Freeze individual pieces of leftover lasagna in an airtight container for a quick lunch or dinner later.

Easy Chicken Enchiladas

Tyson's (or other) chicken fajita strips (you can buy these pre-cooked in the frozen section)
Mexican cheese blend
1 pt. sour cream
2 can cream of chicken soup
1 pack flour tortillas
(green chilis optional)

Heat up (thaw) chicken strips until soft. Cut up into little pieces. Mix with cheese. Mix sour cream and soup together. Put a thin layer spread into bottom of 9 x 13 pan. Roll chicken mixture into tortillas and place in pan. Cover with sauce mixture. Green chilis on top are optional.

This recipe is so versatile. You can adjust how much chicken and cheese and tortillas you use depending on how many you need to make!

Recipe from Melissa Willie

Poppyseed Chicken

5-6 Chicken breasts

1 can cream of chicken

8 oz. sour cream

1 square margarine

1 1/2 tubes Ritz crackers (or bread crumbs)

2 Tbs. poppyseeds

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Mix: one square margarine (melted), 1 1/2 tubes crushed ritz crackers, 2 Tbs. poppy seeds.

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Mix soup and sour cream together. Place chicken in a pan and cover with soup mixture. Top with crumb topping. Bake 30-40 minutes at 350.

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I always serve this over rice.
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Poppy Seed Chicken

One of our all time favorite recipes. I went to make it tonight and looked for the recipe on my blog. I can't believe I haven't posted this one yet! I've been cooking this one since we were newlyweds. You can make it with bread crumbs or ritz crackers, but I definitely recommend the crackers. Fattening, buttery goodness!

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Poppy Seed Chicken:

5-6 chicken breasts

1 can cream of chicken

8 oz. sour cream

1 square margarine

1 1/2 tubes Ritz crackers (or bread crumbs)

2 Tbs. poppy seeds

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Mix: one square margarine, 1 1/2 tubes Ritz crackers, 2 Tbs. poppy seeds

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Mix: soup and sour cream together.

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Place chicken in a pan and cover with soup mixture. Top with crumb topping. Bake 20-30 minutes at 350.

Turkey-Stuffing Pot Pie

Another way to use up leftover turkey

Turkey-Stuffing Pot Pie

1 2/3 cups hot water
1 cup prepared stuffing
3 cups cooked turkey, chopped
1 1/4 cup frozen mixed vegetables, thawed
1 1/2 cups turkey gravy

Preheat oven to 375° F. Mix turkey and vegetables and place into a 2 quart casserole dish. Pour gravy over turkey mixture, stir to combine. Top with stuffing. Bake 30 minutes or until heated through.

Cheesy Rice and Corn Casserole

1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 egg, lightly beaten
2 cups cooked instant white rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT Mexican Style Shredded Four Cheese, divided
2 Tbsp. chopped fresh cilantro

PREHEAT oven to 375°F. Mix cream cheese spread and egg in large bowl until well blended. Stir in rice, corn, 3/4 cup of the shredded cheese and cilantro.

POUR mixture into greased 1-1/2-qt. baking dish. Sprinkle with remaining 1/4 cup shredded cheese.

BAKE 20 to 25 min. or until cheese on top is melted and lightly brown.

Spaghetti Pie

Spaghetti Pie (from Kate)

Baked Spaghetti Pie

6 oz. Spaghetti
2 Tbls. Margarine
1/3 Cup Parmesan Cheese
2 Eggs, well beaten
1 lrg. Container of Cottage Cheese
1 lb. Ground Beef, browned
1 Bottle favorite Spaghetti Sauce
2 Cup. Mozzarella Cheese

Cook Spaghetti according to package. Combine hot drained spaghetti with margarine, parmesan cheese & eggs to form "crust" on bottom of 9x13 dish. Spread cottage cheese over crust. Put ground beef over cottage cheese & pour sauce over ground beef.

Bake uncovered @ 350 for 20 minutes. Sprinkle with Mozz. & bake for 5 more minutes.

Baked Ziti

Ingredients:

1 box (16 oz) Ziti pasta1 jar spaghetti sauce

1/2 lb ground beef

1/2 lb pork sausage

Salt, black pepper, garlic, red pepper flakes (all to taste)

12 oz cottage cheese (or ricotta if you prefer)

1/2 cup (4 oz) mozzarella cheese

1/4 cup grated Parmesan Cheese

8 slices provolone cheese

Directions:

- Preheat oven to 350 and grease the bottom and sides of a 9 x 13 casserole dish.

- Bring a large pot of water to a boil, season water with salt, boil pasta till al dente; drain and set aside.

- Meanwhile brown sausage and ground beef in skillet and season with desired amounts of salt, black pepper, garlic and red pepper flakes. Drain excess grease away from meats and return back to skillet. Add the jar of spaghetti sauce and let simmer until you are ready to assemble the dish.

- Place enough sauce mixture on the bottom of the pan so the noodles won't stick. Then assemble the rest of the dish- half of the cooked noodles, all of the cottage cheese, 4 slices of provolone cheese, 1/2 of the remaining sauce, remaining noodles, half of the mozzarella and Parmesan cheese, remaining sauce, remaining cheese.

- Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly. Let set 10 minutes to cool before serving. Source of recipe and picture

Yogurt Parmesan Chicken

Yogurt Parmesan Chicken (from Tasty Sensations)

2 c. crushed Ritz Crackers
2 T. Parmesan Cheese
1 tsp. garlic salt
1 tsp. seasoned salt
8 boneless chicken breasts (I use 4 and slice them in half by width, since they are so big)
8 oz. (1 c.) plain yogurt
1/4 c. melted butter

Combine Ritz crackers, parmesan, garlic salt and seasoned salt. Set aside. Dip each chicken breast in yogurt, then coat with crumb mixture. Arrange pieces in a buttered 9x13 baking dish. Drizzle with 1/4 c. melted butter and bake at 350 for 45-55 minutes. Serves 8.

Ravioli Casserole

Ravioli Casserole

1 pkg. ravioli
1/2 jar Prego traditional sauce
mozarella cheese
pepperoni

Cook ravioli according to directions on package (use 1 whole package per casserole). Drain, and pour in casserole dish. Mix with 1/2 jar of spagetti sauce (I prefer Prego traditional). Cover with a layer of mozzarella cheese, and a layer of pepperoni. Bake at 350 until cheese melts, about 10-15 minutes. (This picture is before I baked it.) Easy! Easy! This would be a simple one to double and freeze a second one for later.

Spinach Casserole

Spinach Casserole (from Heather)

At least 1 cup cooked rice (more is fine)

1 10 oz pkg. spinach (thaw by peeling paper off and microwaving 4 minutes)

1/2 cup (or more) grated cheddar cheese

1/2 tsp salt

2 egg whites

graham cracker crust - crushed graham crackers with melted butter; adding a little cinnamon and sugar makes it REALLY good.

With graham cracker crust pressed to the bottom of a small round cake pan, mix all other ingredients together and put on top of crust - Bake at 350 for 35 mintues.I always double the recipe and cook it in a 9" x 13" dish.

Chicken Enchilada Casserole

Cook and dice: 6-8 chicken tenders

In a saucepan saute:
2 tsp. oil
1 small onion grated
1/2 TBSP. garlic powder

Stir in:
1 can cream of mushroom soup
1 can cream of chicken soup
1/2-1 c. milk
Cooked chicken

Crush a small 9 oz. bag of tortilla chips. Set aside

3-4 c. shredded cheese

In a 9 x 13 glass cake pan layer
Slightly crushed chips
Half of chicken mixture
Half of the cheese.

Repeat with a second layer ending with cheese on top. Bake at 35- for 30 minutes. Remove from oven and sprinkle with crushed tortilla chips. Serve with sour cream and salsa.