Thursday, November 15, 2012
I hope you like creamy and cheesy food! Because that's definitely what this was- and I loved it! :) One of the easiest lasagnas I've ever made as well, which is fantastic! Enjoy!
2-3 cloves minced garlic
2 T. butter (use the real stuff)
1 to 1- 1/2 lbs. chicken breast, cubed into small pieces
2 cans cream chicken soup
1-8 oz light cream cheese
2 c. light sour cream
1 c. skim milk
1 box lasagna noodles prepared according to package instructions
3-4 c. grated Monterrey Jack cheese
1-2 c. shredded Swiss cheese
Italian spice or dipping spices, for sprinkling over the top (optional)
In a large frying pan saute chicken and garlic in melted butter until the chicken is no longer pink. Removed chicken and keep warm.
Add cream soup, cream cheese, sour cream, and milk, to the skillet. Stir until ingredients melt and thicken slightly. Add chicken and continue to stir. Turn heat down and simmer for 2-3 minutes.
Spread a thin layer of sauce in a 9x13 baking dish. Then layer noodles, then cream sauce with chicken, then cheese. Continue to repeat until your pan is full, ending with cheese on top. Bake at 350 for 20-25 minutes or until hot and bubbly.
Gluten free: substitute GF cream of chicken soup, lasagna noodles.
Recipe and photo found on cookingwithkrista.blogspot.com: Chicken Lasagna adapted from Better Than Burgers
Posted by Tasty Tidbits at 10:12 AM
Friday, November 9, 2012
16 oz macaroni pasta (any shape shape you like)
1/2 C butter
1 tsp salt
1/2 tsp pepper
1/2 C flour
3 1/2 C milk, warmed
1/4 C white wine (or sub w/chicken broth)
1/2 lb Velveeta cheese, cubed
1/2 lb cheddar, cubed
1/2 C panko bread crumbs
1 Tbl parsley
2 Tbl butter, melted
Heat 350' oven. Grease 9x13 glass dish ( 8x8 or round casserole, if making half the recipe).
Cook pasta for about 2-3 minutes less than called for, drain, set aside.
In a saucepan, melt 1/2 C butter, salt pepper, once melted add flour, stir until smooth. Let cook for 1 minute. Add milk, wine, bring to a boil, whisking. Add cheeses and stir until melted. Pour over cooked pasta and add to greased dish. Combine the panko, parsley and melted butter in a small bowl. Sprinkle macaroni with panko topping, bake uncovered 30 minutes.
Gluten free: use a GF pasta of choice, GF all purpose flour, and GF bread crumbs.
Recipe found on mommyimhungry.blogspot.com and photo from Elle's New England Kitchen
Posted by Tasty Tidbits at 8:29 AM