CHICKEN ALFREDO BAKE
1 Jar Alfredo Sauce
8 oz Noodles
1/2 package Chicken Breast
1 cup Mozzarella Cheese
1/2 cup tablespoons Milk/Chicken Broth (optional)
1/4 bag Veggie~ Snap Peas
Bread~ Garlic Bread (frozen)
What to do:
1. Boil your noodles until soft or al dente. Drain them and set aside.
2. Cut up your chicken (We used 3 breasts) into cubes. Add your chicken, with a little salt and pepper, into a bit of olive oil and cook in a frying pan until beautifully brown.
(Some people boil their chicken. That works too!)
3. Mix your chicken, noodles, two jars of Alfredo together with a bit of milk/broth. I like to add the milk/broth to help keep this from getting dry.
4. Put into a baking dish. Sprinkle your mozzarella cheese on top.
5. Bake at 350 degrees for about 20-25 minutes, when sauce is bubbling and the cheese is slightly brown it is ready! Serve with bread.
YUMMY CHICKEN LEGS
3 tablespoons butter or margarine
1 tablespoon olive oil
6 chicken legs
salt and pepper to taste
Caramelize onions in the butter and oil in a skillet. Add the chicken legs and cover with salt and pepper. Cover skillet with lid and let simmer until chicken is cooked through.
Serve over rice.
1 bag of frozen meatballs
2 jars of Heinz beef gravy
1 can cream of mushroom soup
Cook in a slow cooker on high for 1 hour.
Cook egg noodles on stove per directions.
Then mix together after it's all done.
CHICKEN AND RICE
1 packet french onion soup mix
1 can cream of celery
2 cans of water (use cream of celery can)
1 cup brown rice
4 pieces of chicken
Lay rice at the bottom of a pan. Put chicken on top of rice. Mix top 3 ingredients and pour over the chicken. Cover pan with foil and bake at 300 for 3 hours.
1/2 package of chicken (boil in a pan for 20 minutes to cook through)
1 cup colby jack cheese
1 can corn, drained
2 cups mashed potatoes (I used instant, cook first)
Place cooked chicken at the bottom of a baking dish.
Sprinkle with 1/2 of the shredded cheese
Pour drained corn on next.
Mashed potatoes on top.
Sprinkle with rest of shredded cheese.
Bake at 350 for 15-20 minutes, until heated through.
Serve with biscuits and white gravy.
1/2-1 package bacon
spaghetti noodles (I use enough for 4 servings)
1 large can Italian diced tomatoes
Fry bacon in a skillet. Add tomatoes and juice and simmer together for about 10 minutes.
Cook noodles in a pan until finished. Drain.
Add tomatoes and bacon to the pasta and mix well. Serve.
MEXI CHICKEN SOUP
Delicious, cheap and EASY zesty soup recipe that uses only 6 canned ingredients! Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that it is not from scratch!
1 (15 ounce) can whole kernel corn, drained
1 (14.5 ounce) can chicken broth
1 can cream of chicken soup
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans (rinsed)
1 (10 ounce) can diced tomatoes with green chile peppers, drained
Open the cans of corn, chicken broth, soup, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through
3 years ago