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Chicken Alfredo Lasagna

9 Mar

About a year ago I wanted to make lasagna but I did not want the traditional red sauce, red meat variety, afterall I rarely eat red meat and thought there has to be a recipe for something else other than a vegetarian lasagna.  My family likes meat so I have to be inventive with the chicken dishes and every once in a while I throw some red meat their way.  Chicken, alfredo sauce,  red peppers and various cheeses,thrown together into a casserole with a few other ingredients what could be better?!  But these ingredients were in 3 different recipes.  So I took the ingredients I liked and made it my own.  I used a roasted red pepper rather than a raw red pepper and I recommend finely dicing the onions unless you like bigger chunks of onion.  I also like a lot of alfredo sauce.  You can use 1 jar but I preferred using 2 this did make 5 big layers.

Chicken Alfredo Lasagna

  • 15 lasagna noodles, cooked
  • 2-16 oz jar white alfredo pasta sauce
  • 3 cups coarsely chopped cooked chicken
  • 1-14 oz artichoke hearts in water, drained and chopped
  • 1 roasted red bell pepper, chopped
  • ½ yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 small package frozen chopped spinach, thawed and drained
  • 1 pound mozzarella cheese, sliced
  • 1-8 oz package shredded Italian cheese blend
  • 1-8 oz container ricotta cheese
  • ½ cup grated parmesan cheese
  • 1 small package frozen chopped spinach, thawed and drained

 Preheat oven to 375.  In a large bowl combine the chicken, artichokes, bell pepper, onion, garlic, spinach and ½ package of the Italian cheese blend.  Mix well.  Divide mixture into fourths.

Spread a thin layer of the alfredo sauce over the bottom of a 9×13” baking dish.  Top with a layer of noodles.  Add a layer of chicken mixture, ricotta and mozzarella cheeses.  Drizzle sauce over the top and repeat layers.

Final layer consists of noodles, remaining sauce, remaining Italian cheese blend, parmesan cheese.

Cover with foil and bake 45 minutes.  Uncover and bake 15 minutes more.  Let stand for 15 minutes and serve.

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Creamy Chicken Enchiladas

31 Jan

I needed a quick easy dinner and in talking to a co-worker she told me about this recipe by Campbells using condensed soup.  I looked it up on the internet and I had all the ingredients on hand so I decided to make this for a weekday dinner.  I discovered that I did not have any picante sauce however I had a regular size can of El Paso green enchilada sauce.  It sounded like a useable substitute to me so I went with it.  This dinner was a hit especially with the guys.  They couldn’t get enough of it.  I don’t know if the green sauce is better than the picante but since I don’t care for the processed picante I will stick with the green sauce.  Another issue I had was the bottom of the enchiladas tended to be rather hard and somewhat crunchy so the next time I spread a very thin layer of the green sauce and that rectified that issue.  Then my last change was I cook the chicken in the crock pot so it is tender and juicier.  I also like to top the dish with more shredded cheese but I ran out this time.   Better make sure to add that this dish was made by Mariya with instruction by me as to the changes I made.  She brought this over to a friends house for game night.  She’s getting to be quite the little cook!

Adapted from Campbell’s Kitchen

Creamy Chicken Enchiladas

  • 1 10.75 ounce can condensed cream of chicken soup
  • 10 ounce sour cream
  • 1 can green enchilada sauce or 1 cup picante sauce
  • 2 teaspoons ancho chili powder
  • 2 cups chopped cooked chicken
  • 1 cup shredded cheddar cheese
  • 20 fajita size flour tortillas
  • optional toppings to include chopped tomato, green onion sliced, picante sauce, guacamole and sour cream

Mix soup, sour cream, picante sauce or enchilada sauce  (save a few spoonfuls for the baking pan), chili powder.

Mix 1 cup of the picante sauce mixture, chicken and cheese.

Spread a few large teaspoons of the chicken mixture down the center of each tortilla.  Roll up and place seam-side down in a 13×9 baking pan.

Pour remaining picante sauce mixture over enchiladas.  Cover.

Bake at 350F for 40 minutes or until hot.  Top with garnishes of your choice.

Green Chili and Chicken Chilaquiles

26 Sep

Our last trip to Mexico this past February my husband and I went to Cabo San Lucas with our timeshare.  We were in a gorgeous resort on the bay a few miles from town and it was during the whale migration season.  My husband and I would sit on our balcony and watch the whales!  It was an incredible site to see the whales and I had a new camera and did not know how to capture these whales as they were breaching etc.  Needless to say I got alot of pictures of splashes but the real picture is imprinted in my memory.  Anyways we participated in 3 timeshare tours and got lots of tours, blankets, and meal certificates.  But every tour included breakfast and at every breakfast they had chilaquiles!  Oh my did I love this side dish and I love the way its pronounced chila-key-less.  I had a few friends over for dinner some time ago and my one friend loves mexican (as do I) and I was looking in my cookbook and came across this recipe so I decided to make it.  However I failed to take pictures of the dish as I was making it so the only picture I have is what is printed from the book. 

Adapted from perfect Mexican

Green Chili and Chicken Chilaquiles

Serves 4-6

  • 16 stale corn tortillas
  • 1 tablespoon vegetable oil
  • 3 chicken breasts
  • salsa verde (I got this from a local international store)
  • 3 tablespoons fresh cilantro
  • 1 teaspoon mexican oregano
  • 4 garlic cloves, finely chopped
  • 1/4 teaspoon ground cumin
  • 16 oz queso blanco or queso fresco cheese
  • 16 oz chicken stock

Preheat oven to 375F.  Place the tortillas in a pan and lightly brush with the oil.  Bake for 30 minutes or until crispy and golden.  Cool and tear into medium size pieces.

Cook chicken, my preferred method is in the crock pot filled with water until chicken is falls apart.  Shred chicken.

Arrange half the chicken in a 9×13 pan.  Sprinkle with half of the salsa, and the cilantro, oregano, garlic, cumin and 1/3 of the cheese.  Top with half the tortilla pieces and repeat layers.

Pour stock over the top and then sprinkle the remaining cheese.

Bake in oven at same temperature for 30 minutes.

Serve with fresh guacamole, sour cream, green onions and fresh pico.

Tuna Casserole

19 Sep

This is another recipe I have been making for many years.  Not sure quite when or how I came up with it but I have been making it for over 30+ years now.  It is the best tuna casserole I have ever eaten and even Mariya is now making it for the family.  It uses all convenience/canned items that is easily thrown together but everyone who has had this really likes it.  In fact, when I was first dating my current husband,Larry, he had worked at a frozen daiquiri shop where we lived in New Orleans.  He had to work and he called me inquiring what I was making for dinner.  I told him I was making my tuna casserole and he told me he really did not like tuna casserole and would pass.  So he calls me shortly after that and says he’s really hungry would I bring him some.  I brought him some to work and after I get home I get another call and its Larry telling me that was the best tuna casserole he ever had, enuf said!  Oh, and this is a real kid pleaser!

Tuna Casserole

  • one package Kraft deluxe mac and cheese, or Velvetta cheese and shells, or Pasta Roni shells and white cheddar
  • 1 5 oz can tuna packed in water
  • 1 10.5 oz can condensed cream of mushroom soup
  • 1 14.5 oz can green beans, regular cut or french style
  • velvetta cheese sliced
  • 1 3 oz can french fried onions

Make the mac and cheese according to package directions.

Drain the tuna and green beans.  Add to mac and cheese along with the soup.  Stir.

Spread half of the mixture into a 6 cup casserole dish.

Top with a layer of Velvetta cheese.

Spread remaining mac and cheese mixture over the velvetta and place in 350F oven for 25 minutes.  Top with the french fried onions.

Bake for an additional 5 minutes til the onions are lightly browned.

Let cool for 5 minutes.