Creamy Baked Chicken Taquitos

Ingredients:
3 oz cream cheese, softened
1/4 cup salsa
Juice of 1/2 lime
1 teaspoon chile powder
1/2 teaspoon ground cumin
Pinch cayenne pepper
1/2 teaspoon onion powder
3 cloves garlic, minced
1/4 cup chopped fresh parsley
3 tablespoons chopped scallions
2 cups cooked and shredded chicken
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
8-12 (6-inch) corn tortillas


Directions:

*Preheat oven to 425 and spray baking sheet with cooking spray

*In a large bowl, combine cream cheese with salsa, lime juice, cumin, chili powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt.

*Fold in chicken and cheeses

*Taste and season with more salt and pepper, if necessary

*Warm tortillas according to package directions until soft and pliable

*Spoon 3 TBSP chicken filling onto lower third of each tortilla and roll tightly.

*Place seam side down on prepared baking sheet.

*Repeat with remaining tortillas

*Spray taquitos lightly with cooking spray, sprinkle with kosher salt

*Bake 15-18 minutes, or until tortillas are crisp and golden brown

*Serve with salsa, sour cream, and guacamole

Note: To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and bake in a 425 degree oven for 20 minutes (no need to thaw first).

These are perfect to make and freeze. Its an easy snack/meal for that man (or child) in your life. *wink wink*

Submitted by: Ashley Butler

Old Fashioned Cheesy Chicken Spaghetti

Ingredients:
5-6 boneless, skinless chicken breasts or 1 whole chicken fryer
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped

Directions:
*Fill a big stock pot with water.
*Clean and rinse whole fryer or chicken pieces.
*Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Wash hands after handling chicken.
*Let chicken come to a boil, then reduce heat and simmer chicken until done.
*Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes.
*Remove chicken from pot and place on a plate to cool.
*Drain the broth through a strainer and reserve.
*Cook the spaghetti per package directions.
*Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth. *Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente.
*While spaghetti noodles are cooking start deboning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces.
*Chop up all the vegetables and set aside.
*Melt margarine in a small skillet and add the vegetables.
*Saute’ vegetables until they are tender and translucent in color.
*When noodles are done drain and set aside.
*If you are not using canned chicken broth, reserve 2 cups of the cooked broth.
*In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup.
*Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).
*To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces.
*Stir to combine.
*Spray a 9x 13 inch baking dish with cooking spray and add combined mixture.
*Top finished casserole with 8oz of shredded cheddar cheese.
*Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly.
*Remove from oven let cool and serve.

Time saver note: If a 9 x 13 inch dish is to big for your family you can prepare (2) 8 x 8 inch size . Serve one for dinner and freeze the second one for a quick meal another night. To freeze assemble casserole, then cover unbaked casserole with plastic wrap, and two layers of foil. Date and place in freezer. To cook, remove casserole from the freezer. Defrost and proceed with baking instructions. Or For a large family just double the recipe ingredients and prepare two 9 x 13 inch baking dishes.

Note:  I found this on a random blog. For the record, I think Velveeta is disgusting. However, in this, it tastes very yummy!

Submitted by: Ashley Butler

Chic Family in A Bowl

Ingredients:

Chicken thigh (100g)

1/2 large onion (or 1 small)

2 eggs

Frozen peas - 20 pieces (about 10 for each bowl)

2/3 cup fish broth or chicken broth

2 TBSP soy sauce, sake (Japanese rice wine) or wine and Japanese Mirin (found at Commissary Asian section)

400-450 g cooked rice

Directions:

*Cut chicken into bite sizes
*Slice onions about 1cm wide.
*Mix eggs in a bowl
*Defrost peas in hot water and drain
*Mix fish (or chicken) broth and sauce of choice and pour in a pan
*Add onions and bring to boil
*Add chicken and cook
*When chicken is cooked, add 2/3 of eggs slowly making circles and cook until eggs are not runny but soft. (Don't cook until it's hard!)
*Add the rest of the eggs and turn off the burner.
*Pour on top of bowl of rice and add peas.

Serves: 2

Submitted by: Mai Nauroth

Asian Noodle Chicken

Ingredients:
1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger (I use 1 tbsp)
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup dark-brown sugar
3/4 cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature-- (I don't use this much and can also omit if desired)
Angel hair pasta cooked al dente (about 8OZ)
1 English cucumber, cut into 3-inch sticks--(I prefer Sliced thin)
2 cups fresh cilantro leaves

Directions:
*In a small saucepan, heat oil over medium.
*Add jalapeno, ginger, and garlic.
*Season with salt and pepper and cook, stirring, until garlic is soft, 2 to 3 minutes.
*Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. (Does not really thicken) *Refrigerate until cool, at least 15 minutes (or up to 1 week).
*Combine chicken, noodles, cucumber, and cilantro.
*Drizzle with dressing just before serving.

Serves: 4

Personal Notes:  I've tweaked this recipe a tad, but it's so refreshing and yummy. Room temp is the best way to serve--not a hot dish.

Submitted by: Kusha Keenan

De's Chick-Fil-A Sandwiches

Ingredients:
2 chicken breasts
2 hamburger buns
Bisquick
Flour
Salt
Condiments (all optional): mayo, mustard, cheese of your choice (P likes Provolone), sliced dill pickles, butter

Directions:
*Mix Bisquick and flour in plastic bag
*Sprinkle chicken breasts with salt
*Toss chicken breasts in Bisquick/flour mixture in plastic bag
*Fry chicken breasts until done
*Meanwhile, spread buns with butter and broil for couple of minutes
*Spread sandwich lightly with mayo, add chicken, cheese, mustard and pickle

Serves: 2

Submitted by: DeAnne Anderson

Chicken and Waffles

Ingredients:
Vegetable oil, for frying
1/4 cup hot sauce (Tabasco)
8 chicken tenders (about 1 pound)
3/4 cup Bisquick
1 teaspoon poultry seasoning
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 green onions, sliced, plus more for garnish
1 1/2 cups low-sodium chicken broth
4 Buttermilk or Belgian-style frozen waffles
Maple syrup, for serving (maple syrup is DEFINITELY best! NOT standard pancake syrup---it is too runny!)

Directions:
*Heat oil in a large pot (or in Fry Daddy!!!) over high heat.
*Toss the chicken in the hot sauce.
*Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl.
(Set aside 3 tablespoons seasoned flour in a separate bowl)
*Dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.
*Place the chicken in the hot oil and fry until golden and cooked through.
*Transfer to a rack to cool slightly; discard the oil.
*Melt the butter in skillet and whisk in the reserved seasoned flour until smooth. Whisk in the green onions, then slowly pour in the broth.
*Bring to a simmer, whisking until the gravy is smooth.
*Meanwhile, toast the waffles.
*Place one or two waffles on each plate and drizzle with maple syrup. Top with chicken and gravy and garnish with extra green onions (and even more maple syrup, if you wish).

Submitted by: DeAnne Anderson

Three Bean Chicken Chili

Ingredients:
6 chicken breasts
1 package taco seasoning
1Can (15oz) black beans (rinsed and drained)
1Can (15oz) pinto beans (rinsed and drained)
1Can (15oz) northern beans (rinsed and drained)
2Cans tomatoes with green chilies with juice
1C corn
2C chicken stock

Directions:
*Boil chicken breasts in water
*Add cumin, lawrys and salt & pepper to the water.
*Let cool once cooked.
*In a large pot combine chicken stock, taco seasoning, beans, corn and tomoatoes.
*Cook on low.
*Shred chicken with fingers and add to the pot.
*Let warm for a few hours on low and enjoy.

*Personal Notes:   I always serve this with jalapeno cornbread and honey butter (see "Jalapeno cornbread" and "Honey Butter" recipes on blog....)

Submitted by: Kelly Birckett

Southwestern Chicken Wrap

Ingredients:
1 can (15 oz) black beans, rinsed and drained
1 can (8 ¾ oz) whole kernel corn, drained
½ cup chopped sweet red pepper or plum tomato
3 Tbsp. lime juice
2 Tbsp. minced fresh cilantro or parsley
¼ tsp. hot pepper sauce, optional
4 boneless skinless chicken breast halves
2 Tbsp. chili powder
4 flour tortillas (10 inches)
6 slices Monterey Jack or Provolone Cheese, cut in halves

Directions:
*In a bowl, combine beans, corn, pepper, lime juice, cilantro and hot pepper sauce; set aside.
*Coat chicken with chili powder.
*Grill over medium heat for 6 minutes per side or until no longer pink.
*Cut into thin slices
*Wrap tortillas in plastic wrap.
*Microwave on high power for 1 minute.
*For each wrap, place three cheese slice halves down center of one tortilla.
*Top with chicken breast slices and bean mixture; roll up tightly.

Serves: 4

Submitted by: Carma Chisam

Creamy Chicken & Pasta Bake

Ingredients:
1 ½ cups multi-grain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts cut into bite-size pieces
½ cup fat-free reduced-sodium chicken broth
2 oz. Philadelphia Neufchatel Cheese, cubed
1 cup Kraft 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. Kraft Grated Parmesan Cheese

Directions:
*Heat oven to 375*F.
*Cook pasta is large saucepan as directed on package, adding broccoli for the last 3 min.
*Meanwhile, heat large nonstick skillet on medium-high heat.
*Add chicken; cook 3 min or until no longer pink, stirring frequently.
*Stir in broth; simmer 3 min. or until chicken is done.
*Add Neufchatel cheese; cook and stir on low heat 1 minute or until melted.
*Stir in ½ cup mozzarella.
*Drain pasta and broccoli.
*Add to chicken mixture; mix lightly.
*Spoon into 8-inch square baking dish; cover.
*Bake 15 min or until heated through.
*Sprinkle with remaining cheeses.
*Bake, uncovered 3 minutes or until melted.
*Let stand 5 minutes.

Serves: 4

Source: Kraft Food & Family

Submitted by: Carma Chisam

Picnic Oven Fried Chicken

Ingredients:
1/2 cup buttermilk
1 Tbsp Dijon mustard
2 cloves garlic, minced
1 tsp hot sauce
2 1/2 -3 pounds chicken legs, skin removed, trimmed and cut into thighs and drumsticks
1/2 cup whole-wheat flour
2 Tbsp sesame seeds
1 1/2 tsp paprika
1 tsp dried thyme leaves
1 tsp baking powder
1/8 tsp salt, or to taste
Freshly ground pepper to taste
Olive oil cooking spray

Directions:
*Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended.
*Add chicken and turn to coat.
*Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.
*Preheat oven to 425°F.
*Line a baking sheet with foil.
*Set a wire rack on the baking sheet and coat it with cooking spray.
*Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl.
*Place the flour mixture in a paper bag or large sealable plastic bag.
*Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. *Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.)
*Spray chicken pieces with cooking spray.
*Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Serves: 4


Source: Food Network

Submitted by: Michelle Meadows Turner

Kelli's Chicken Enchiladas

Ingredients:
3 cups boneless chicken thighs (or breasts)
1 yellow onion
4 tablespoons butter
2 small cans (4 oz) diced green chilis
1 package cream cheese
Garlic salt and pepper to taste
1 lb. package shredded Mexican cheese
1 pint heavy whipping cream
8-10 med size flour tortillas
1 -2 cans red and green enchilada sauce
Optional: 1 small can black olives

Directions:
*Parboil chicken in a large pot of water.
*Drain, cool slightly, and cut into small cubes.
*Chop the onion.
*Melt butter in large non-stick pan and sauté diced onion until clear.
*Cut cream cheese into cubes.
*On low heat add cream cheese and green chilis.
*Stir until melted and turn off burner.
*Add chicken, 1 cup shredded cheese, garlic salt, and pepper. Stir.
*Spoon small amount of chicken mixture in flour tortillas and roll.
*Place seam-side down in a greased 9x13 baking dish (approx. 10 rolled enchiladas will fit in one dish). *Sprinkle remaining cheese on top.
*Optional: Top with black olives.
*Immediately before baking, pour whipping cream over enchiladas.
*Cook uncovered at 350 degrees for 30 minutes.
*Allow to cool for 5 or so minutes before serving (for easier serving, cut them in half before taking them out of the pan with a spatula).
*Warm enchilada sauce - serve on the side (guests can choose to eat “white” enchiladas or top with red or green sauce).

Note: You can make the enchiladas one or two days in advance, cover with foil and put in refrigerator. It is best to bring enchiladas to room temperature before cooking.

Submitted by: Kelli McCrea

Baked Chicken and Spinach Stuffing

Ingredients: (Although Pillsbury products are listed here, you can use any brand)
4-5 frozen homestyle waffles
About a half cup of syrup
2 tablespoons peach preserves
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb.)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh sage
1 tablespoon beaten egg white
1 box (9 oz) Green Giant® frozen spinach, thawed and drained, or 1 1/2 cups Green Giant® frozen cut leaf spinach (from 1 lb. bag)
1 tablespoon chopped pecans

Directions:
*Heat oven to 350°F.
*Spray 9-inch glass pie plate or 8-inch square pan with cooking spray.
*In small bowl, mix syrup, the preserves and Worcestershire sauce.
*Place chicken, skin side up, in pie plate; sprinkle with salt and pepper.
*Spoon syrup mixture over chicken.
*Bake uncovered 40 to 45 minutes.
*Meanwhile, toast waffles until golden brown.
*Cool slightly, about 2 minutes.
*Cut waffles into 3/4-inch cubes; set aside.
*Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray).
*In 10-inch nonstick skillet, melt butter over medium heat.
*Add onion, cook and stir 2 minutes or until tender.
*Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten.
*Sprinkle with poultry seasoning and sage.
*Remove from heat, cool about 5 minutes.
*Stir in egg white and spinach.
*Spoon stuffing into casserole.
*Sprinkle pecans over top.
*Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate.
*Spoon syrup mixture in pie plate over chicken.
*Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated.
*Spoon remaining syrup mixture from pie plate over chicken.
*Serve chicken with stuffing.

Serves: 2

Source:  This recipe was featured on Oprah several years ago...it one a million dollars in a Pillsbury cookoff :)



Submitted by: Annie Distelzweig

*Personal Note: I LOVE stuffing...and this is a yummy, down home cookin type meal :)

Buffalo Chicken Mac & Cheese

Ingredients:
2 lb chicken breast
Frank's Hot Buffalo Sauce(at least 1/2 cup)
1 1/2 tbsp. Spicy brown Mustard
1 lb shredded sharp cheddar cheese
1 cup milk
2 tbsp. butter
1/2 cup chardonnay
1 pkg noodles (preferably a short cut variety)
2 laughing cow swiss cheese (the little triangles)
French's onions

Directions:
*Broil chicken, chop, and set aside.
*Cook noodles al dente, drain and place back in pot.
*Add 1/2 cup milk and 1/2 lb cheddar, and swiss cheese until blended.
*Continue stirring and add mustard, butter, hot sauce, and Chardonnay (add each gradually).
*Stir unitl well blended.
*Mix in with chicken in a medium casserole dish.
*Add cheese and French's onions for a crust.
*Bake at 350 until bubbly.

Serves: 4

Created by: Meghan Perry

Submitted by: Meghan Perry

Chicken and Biscuit

Ingredients:
1 tablespoon evoo
1 boneless skinless chicken breast half diced into small bites
Salt and pepper
A few sprigs of fresh thyme, leaves stripped and finely chopped.
3 to 4 button mushrooms, trimmed and thinly sliced
1/2 small onion, chopped
1 cup frozen peas and carrots
2 tablespoons butter
1 rounded tablespoon all-purpose flour
1 cup chicken stock
1 teaspoon of dijon mustard or 1or 2 dashes of hot sauce(optional)
1 store bought biscuit warmed and split

Directions:
*Heat the evoo in a medium skillet over medium-high heat.
*Add the chicken
*Season with salt and pepper and saute until lightly browned on each side, about 3 minutes.
*Add the thyme, mushrooms, and onions to the chicken and cook until veggies are tender, 5 minutes more. *Add the peas and caroots to the pan, stir, and scoot the mixture to the sides of the pan.
*Add the butter to the space you've cleared and when it melts, whisk in the flour and cook, stirring, for 1 minute.
*Whisk in the stock and mix the sauce with chicken and vegatables.
*Simmer everything togther for a couple of minutes to thicken.
*Stir in the Dijon or hot sauce, if using, then transfer to a shallow bowl and top with the warm biscuit, or split the biscuit and ladle the chicken mixture on top.

Serves: 1

Source: Racheal Ray


Submitted by: Meghan Perry

Chicken Pasta Salad

Ingredients:
3 chicken breasts seasoned, cooked, and chopped or shredded
1pkg (8oz) Light sour cream(you can use mayo, but I don't like the taste so..)
1 cup chopped broccoli fresh
2/3 cup halved grapes
1/2 chopped bell pepper
1 teaspoon evoo
1 pkg mkcormics dry pesto seasoning
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 pkg bow tie pasta(or any short pasta)

Directions:
*Cook pasta and let cool.
* Add all ingredients and mix well (you can add any extra seasoning you feel it needs)
*Serve Cold.

Serves 8

Source: Meghan Perry


Submitted by: Meghan Perry

Wedding Chicken Salad

Ingredients:
Before other ingredients:
*Bake 3 whole chicken breast (I typically use the bone in, with the skin on then remove skin after cooking) for 1 1/2 hours at 350 degrees .
*Season with a little Lawrys season salt before baking. (You can also use a rotisserie chicken or cook a whole chicken in the crock pot...but you will want a BIG chicken. The ones from the chicken man on base are too small...so you would want 2 of them!!!)
*Shred chicken into bite size pieces.

Combine chicken with the following ingredients:
1 1/2 cups celery chopped finely
1 cup shredded cheddar cheese
1 cup mayo (I use light Hellmans)
1/4 cup milk
2 tablespoons of dry sherry (I just eyeball it and probably use about double)
2 tsp chopped onion (I use alot more....about a half and onion)
1/2 tsp lawrys season salt
1/2 tsp grated lemon rind ( I use the rind of an entire lemon)

Extra ingredients:
30 oz can Chinese noodles
1/4 cup slivered almonds (optional)

Directions:
*Combine chicken with its ingredients, mix well, and put in greased 9x13 pan
*Top with 30z can of chinese noodles and 1/4 cup slivered almonds (you can omit almost if desired) right before baking. Otherwise they get soggy)
*Bake at 350* for 30 minutes
*Serve in a lettuce cup or alone with a side of pasta salad, rice or fruit

Note:  If you have leftovers, remove the chinese noodles from the top. Good served cold also!!!

Submitted by: Annie Distelzweig
*Personal Note: This was served at my wedding shower and is perfect for entertaining or baby showers too!!!

Gourmet Chicken Sandwiches

Ingredients
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
Ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread (or other bread of choice)

Directions:
*Sprinkle pepper on one side of each chicken cutlet.
*Heat oil in a large skillet and brown garlic
*Aadd chicken, pepper-side-down and saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
*In a small bowl combine the mayonnaise, mustard and rosemary.
*Mix together and spread mixture on 4 slices focaccia bread.
*Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Serves: 4

Source: http://www.allrecipes.com/

Submitted by: Michelle Meadows Turner

Cheesy Chicken Rolls

Ingredients:
4 Chicken breasts, cooked and diced.
1 (8 count) can crescent rolls, seperated
Small container sour cream, use as much as you like according to taste
1 can cream of chicken soup
1 1/4 cups milk
1-2 cups cheese, divided

Directions:
*Mix chicken, 1/2 cup cheese, and sour cream together.
*Place about 2-3 TBS of chicken mixture in each unrolled crescent roll.
*Roll crescent roll up and seal.
*Place in ungreased pyrex.
*Mix together soup, any left over chicken mixture and 1/2 cup cheese together.
*Heat this sauce until creamy.
*Pour sauce over rolls and top with remaining cheese, if desired.
*Bake 30 minutes covered and 10 minutes uncovered or until rolls are brown at 350 degrees.

Makes 8 rolls.

Source: McCall Aldridge (Best friend from high school)

Submitted by: Jennifer Attaway

Crispy Oven Chicken Fingers

Ingredients:
2 cup(s) buttermilk
2 clove(s) garlic, crushed
1 tablespoon(s) hot-pepper sauce
1 teaspoon(s) kosher salt
1 teaspoon(s) fresh-ground pepper
2 pound(s) boneless, skinless chicken breasts, cut into 3- by 1/2-inch strips
1 package(s) (7-ounce) sesame crispbread, such as WASA
6 tablespoon(s) unsalted butter, melted

Directions :
*Combine the buttermilk, garlic, hot-pepper sauce, salt, and pepper in a large bowl.
*Add the chicken, cover, and refrigerate for 2 hours or up to 12 hours.
*Heat the oven to 400 degrees F.
*Lightly coat 2 baking pans with oil and set aside.
*Crush the crispbread into coarse crumbs and place the crumbs in a large, shallow baking dish, toss in the melted butter, and set aside.
*Remove the chicken from the marinade and coat with the crumbs.
*Place on the prepared pans and bake, turning once, until golden and crisp — about 25 minutes.

Makes: 32 pieces

Source: Country Living

Submitted by: Michelle Meadows Turner

3-Meat Alfredo Lasagna

Ingredients:
16 dried lasagna noodles
1 pound andouille sausage or smoked pork sausage, quartered lengthwise and sliced
1 pound ground sausage (hot or mild)
1 pound skinless, boneless chicken breast halves, cut into 3/4-inch cubes
2 to 3 teaspoons Cajun seasoning
1 teaspoon dried sage, crushed
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green sweet pepper
1 tablespoon finely chopped garlic
2 10-ounce containers refrigerated light Alfredo sauce
1/2 cup grated Parmesan cheese
Nonstick cooking spray
1-1/2 cups shredded mozzarella cheese

Directions:
*Preheat oven to 325 degree F.
*Cook noodles according to package directions. Drain; rinse.
*Combine andouille sausage, ground sausage, chicken, Cajun seasoning, and sage.
*In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink.
*Remove from skillet using a slotted spoon, reserving drippings in skillet.
*Set meat mixture aside; keep warm.
*In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender.
*Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese.
*Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick spray.
*Arrange 4 noodles in bottom of dish.
*pread with 2 cups of the meat-vegetable mixture.
*Sprinkle with 1/2 cup of the mozzarella.
*Repeat layers, ending with noodles.
*Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly).
*Cover; bake 1 hour or until heated through.
*Let stand 15 to 20 minutes before carefully cutting.

Serves: 12

Submitted by: DeAnne Anderson