3 cups chopped cooked chicken
1 1/2 cups cottage cheese
1 can cream of chicken soup
1 8 oz. pkg. wide egg noodles, cook, drain
1 cup grated monterey jack cheese
1/2 cup chicken broth
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup grated parmesan cheese
1 can (4 oz.) sliced mushrooms, drain
2 tablespoons butter, melted
1/2 teaspoon dried thyme leaves
Combine all ingredients in slow cooker. Stir to coat evenly.
Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
This Serves 8
To freeze; Cool completely, Spoon in gallon size freezer bags, lay flat, freeze.
Don’t forget to label and date, keeps 3 months in freezer.
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Reynolds Wrap® Heavy Duty Aluminum Foil
2 cups chopped, cooked chicken or turkey
1 jar (12 oz.) chicken or turkey gravy
1 package (10 oz.) frozen peas and carrots or mixed vegetables
1/2 teaspoon dried sage leaves
1/8 teaspoon pepper
1 refrigerated pie crust
Line 9-inch pie plate with Reynolds Wrap Heavy Duty Aluminum Foil; set aside.
Combine chicken, gravy, vegetables, sage and pepper. Place in foil-lined pie plate.
Cover with a sheet of foil. Fold edges of bottom and top foil sheets together to make a packet; freeze. When frozen solid, remove pie plate and return packet to freezer.
Preheat oven to 400°F.
To bake, return frozen foil packet to original pie plate and remove top sheet of foil from pot pie. Place pie crust over frozen filling. Fold up excess pie crust to form edge of pie crust, cut slits in top of crust to vent steam.
Bake 55 to 60 minutes or until crust is golden brown and filling is hot. If pie crust over browns, fold foil border over edge of pie crust.
Number of Servings: 6
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
grams fat 12
milligrams cholesterol 52
milligrams sodium 483
grams carbohydrates 20
grams protein 20
Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate, Clear
2 tablespoons butter or margarine
1 (6.4-ounce) package Mexican Style Rice-A-Roni
1 medium-size green bell pepper, chopped
1 small onion, chopped
2 1/4 cups water
2 (14 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
2 cups chopped cooked chicken
1 cup (4 ounces) shredded Monterey Jack or Cheddar cheese
Melt butter in a large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in bell pepper and onion, and saute 6 minutes or until rice mix is lightly browned. Stir in 2 1/4 cups water and seasoning packet. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken.
Bake at 350° for 20 minutes; sprinkle with shredded cheese, and bake 5 more minutes or until thoroughly heated.
Makes 6 servings
Cuisinart Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
1/2 cup microwaveable brown or long-grain rice
1 tablespoon vegetable oil
3 cloves garlic, minced
1 onion, minced
1 can (15 1/2 ounces) each: low-sodium chicken broth, diced tomatoes
1 to 2 cups cooked chicken
1 cup corn, frozen or canned
1/4 cup white wine
1 tablespoon herbes de Provence or dried herb blend of your choice
1/2 teaspoon red pepper flakes or to taste
Freshly ground pepper
Cook the rice in the microwave according to package directions.
Meanwhile, heat the oil in a large saucepan over medium-high heat; add the garlic and onion. Cook, stirring, until golden, about 5 minutes.
Add the broth, tomatoes, chicken, corn, the rice, wine, herbs, red pepper flakes and pepper to taste. Heat to a boil; lower heat and simmer 5 minutes.
KOVOT Set of 4 Speckled Ceramic Soup Bowls With Spoons – 22-Ounces Each
2 cups cooked chicken, cubed
1 cup thinly sliced celery
1 cup mayonnaise
1 tablespoon curry (or to taste–less, more)
1/2 cup toasted almond slices
Mix first four ingredients and put into a baking dish. Sprinkle the almonds on top.
Cover and bake @ 350º for about an hour.
Pyrex Easy Grab 8-Piece Glass Bakeware and Food Storage Set
1 (8 ounce) package egg noodles
1-1/3 tablespoons olive oil
1 onion, chopped
1 cup chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 1/2 cups sour cream
1/2 teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
8 tablespoons grated Parmesan cheese, divided
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
Spread half of the chicken mixture into the prepared dish. Arrange asparagus over chicken, spread cooked noodles evenly over asparagus, and top with the remaining chicken mixture. Sprinkle with Parmesan cheese.
Bake 30 minutes in the preheated oven, until lightly brown.
CorningWare French White 1-1/2-Quart Covered Round Dish with Glass Top
1 onion, sliced
2 cloves garlic, chopped
3 cups shredded cooked chicken
1 teaspoon olive oil
2 cans 14.5 oz each diced tomatoes with chiles
1 chipotle chile in adobo sauce, chopped, plus 1 teaspoon adobo
12 corn tortillas
In skillet, cook onion in oil 10 minutes. Add tomatoes, garlic, chipotle and adobo, cook 10 minutes. Heat chicken in sauce, season.
Serve with tortillas, avocado and limes.
Makes 12 tacos.
Lodge Logic 10-1/4-Inch Pre-Seasoned Skillet
2 cups cubed (1/8 to 1/4 inch) cooked chicken breast or 1 can (12.5 oz) chunk chicken breast in water, drained
1/2 cup shredded mozzarella cheese or Italian cheese blend (2 oz)
1 tablespoon grated Parmesan cheese
1 tablespoon bacon flavor bits
2 tablespoons regular or reduced-fat Caesar dressing
1 tablespoon regular or reduced-fat mayonnaise
1 clove garlic, finely chopped
1 teaspoon lemon juice
1 can (8 oz) refrigerated regular or reduced fat crescent dinner rolls OR 1 can (8 oz) refrigerated seamless dough sheet
Garnish, if desired
1/4 cup Caesar dressing
1 cup shredded romaine lettuce
Heat oven to 375 F.
In medium bowl, mix filling ingredients until well blended.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on ungreased cookie sheet; press each into 6×4-inch rectangle, firmly
pressing perforations to seal.
If using dough sheet: Unroll dough; cut into 4 rectangles. Place on ungreased cookie sheet; press each into 6×4-inch rectangle.
Spoon about 1/2 cup chicken mixture onto center of each dough rectangle. With knife, cut each corner of each rectangle from edge to within 1/2 inch of filling. Bring the 8 points of each rectangle up over filling; firmly pinch to seal, forming a square.
Bake 16 to 21 minutes or until deep golden brown. Remove from cookie sheet. Garnish each with 1 tablespoon Caesar dressing and 1/4 cup shredded lettuce.
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
1 can (10.75-ounces) Campbell’s Condensed Cream of Mushroom Soup
1/2 cup milk
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
about 2 cups of medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Preheat the oven to 400 degrees F.
Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.
Bake for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Sprinkle with the Cheddar cheese.
CorningWare French White 1-1/2-Quart Covered Round Dish with Glass Top
>4 packages (12 oz. ea.) refrigerated or frozen fully-cooked chicken nuggets (about 72 nuggets) or tenders
1/2 cup Knorr® Chipotle Mexican Cooking Sauce
1-1/2 cups Hellmann’s® or Best Foods® Real Mayonnaise
2 tablespoons finely chopped chives (optional)
Bake chicken according to package directions.
Meanwhile, in medium bowl, with wire whisk, blend Knorr® Chipotle Mexican Cooking Sauce, mayonnaise and chives. Serve with hot chicken.
Makes 24 appetizers
OXO Good Grips 11-Inch Balloon Whisk