Chicken Lasagna

I got this recipe from Lauralee and I really like it. Not sure when she is going to get around to posting it so I figured I would. :)

INGREDIENTS;

6 lasagna noodles boiled (I use the no boil noodles from Barilla)

3 chicken breasts. Boiled and shredded. approx 4 cups

1 cube chicken bullion

1/4 Cup hot water

2 Cups mozzarella cheese, grated

8 oz cream cheese

sliced olives

26 oz Classico Tomato & Basil spaghetti sauce

DIRECTIONS:

Mix chicken bullion with hot water. Then add chicken chunks. In another bowl mix mozzarella cheese, cream cheese, and olives. Now layer your meal. Put some sauce on the bottom of a 9x13 pan. Now put on half the cheese, half the chicken mixture, half the noodles, and half the sauce. Then put on the rest of your chicken, noodles, sauce, and finish with the cheese. Cook for 45 minutes at 350 degrees.

Gourmet Macaroni

We had our neighbors over for dinner the other night and she brought this amazing macaroni. It is seriously the best macaroni I have ever had. It's Olive Garden quality for sure. So you'll have to try it. It's super yummy!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/macaroni-and-cheese-recipe/index.html

Baked Ziti

This is per request of Melanie and Beverly:

Ingredients

• 2lb beef, 1 onion chopped: brown and drain
• 2 26 oz jars of fav. spaghetti sauce, mix with above and simmer for 30 min. I add a tbsp of sugar to cut the acidity
• 1 lb dry ziti-- cook by directions, toss with 3 tbsp olive oil so it doesn't stick
• 6 oz sliced provolone cheese
• 4 cups mozerella cheese
• 2 cups sour cream (I use light)
• 2 tbsp grated parmesan

Layers:

• a small amount of meat sauce to prevent sticking
• 1/2 of ziti
• all of provolone cheese
• all of sour cream
• 2 cups mozerella
• rest of ziti
• meat sauce
• top with rest of mozzarella and parmesan cheese
• bake at 350 for 30 minutes. If its been refrigerated, let it come to room temp on counter first (30-45 minutes). ITS DELICIOUS!!!!!!

This freezes well. If freezing, Just adjust the baking time to about an hour and let it thaw for a while.


I put this into two different casserole dishes. We eat one that night and freeze the other for the future.

Creamy Chicken with Bacon & Penne

We had this last night for dinner and it was really good. And it was a lot easier than I thought it would be. We ate it with a Ceasar salad and garlic bread. This was a great meal. Hope you guys enjoy it too!
INGREDIENTS:
4 slices bacon (we used turkey bacon)
4 small Boneless skinless chicken breast halves (1 lb.)
2 cups Penne pasta, uncooked (or any other kind of pasta you would like)
4 oz Chive & Onion Cream Cheese Spread
3/4 cup chicken broth
1/2 cup Cherry tomatoes, halved
2 Green onions, chopped

WRAP 1 bacon slice around each chicken breast. Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.

COOK pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. or until heated through, stirring occasionally.

DRAIN pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.

***I started off by boiling my water. Then I wrapped the bacon around my chicken and got that cooking. Once my chicken was done, I drained my pan and started with the cream cheese and broth mixture. By the time that was done my noodles were all boiled. So I drained my noodles, dumped the cream cheese mixture in and served with the chicken. Super easy.

Baked Manicotti

I got this one off the Kraft Foods website and LOVE IT! So easy and it is actually fun to make. There is something about squeezing the goo inside the noodles that just makes you feel good.
INGREDIENTS:
2 cups spaghetti sauce, divided
1-3/4 cups POLLY-O Original Ricotta Cheese (you can use cottage cheese as a substitution)
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1 egg, beaten
1/4 cup pesto (you buy this as a mix by the taco seasoning packets)
12 manicotti shells, cooked, rinsed in cold water


HEAT oven to 350°F.

SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.

FILL manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover.

BAKE 40 min. or until heated through.


I served mine with a green salad and some french bread.