Ingredients:
3 c shredded cooked chicken breast or a 28 oz can, drained
1/3 cup Franks Original Red Hot Sauce
1/3 cup Ranch salad dressing
6 oz egg noodles, cooked and drained
14 oz Alfredo sauce
¼ c shredded Parmesan cheese
¼ c crumbled blue cheese
6 slices Provolone cheese
¼ c shredded cheddar cheese
Salt and Pepper
Directions:
Preheat oven to 350* Pan spray a 9 x13 in casserole pan.
In a large bowl combine the chicken and red hot sauce. Stir in Alfredo, pasta, ranch dressing, salt and pepper and ½ c Cheddar cheese. Spoon the chicken mixture in a baking dish. Cover with the Provolone cheese and sprinkle with the cheddar cheese.
Bake covered for 25 minutes until mixture is hot and bubbling and cheese is melted.
Ingredients:
3 cups cooked chicken, chopped
1 cup sour cream
1 can cream of chicken soup
¼ cup diced onion
2 cups shredded cheddar cheese, divided
1 medium bag Nacho cheese Doritos, crushed
½ tsp garlic powder
Salt and peppe
Directions:
Preheat oven to 350*. Lightly spray a 9 X 13 inch pan with cooking spray. Spread the bottom of the pan with half of the Doritos. Mix together remaining ingredients in a large bowl, using 1 cup of the cheddar cheese. Pour this mixture onto the layer of Doritos. Top with remaining cheese and Doritos Bake uncovered 30 minutes or until bubbly.
Ingredients:
2 Tbsp. olive oil
4 scallions, sliced
½ tsp. salt
½ tsp. black pepper, divided
1 Tbsp. chopped garlic
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups chopped broccoli
5 English muffins, toasted and torn into pieces
1 cup grated Monterey Jack
1 cup grated cheddar, divided
9 eggs
2 ½ cups whole milk
2 Tbsp. Dijon mustard
Directions:
In a large skillet, heat oil on medium for 30 seconds.
Add scallions, salt, and ¼ tsp black pepper.
Cook for 3 minutes.
Add garlic, bell peppers, and broccoli and cook for 7 minutes.
Coat a 9-by-13-inch baking dish with cooking spray.
Line with English muffins.
Top with vegetable mixture, Monterey Jack, and ½ cup cheddar.
In a large bowl, whisk eggs, milk, and mustard.
Add ¼ tsp pepper.
Pour eggs over vegetables and cheese.
Cover with foil and refrigerate for 4 hours for overnight.
Preheat oven to 350°.
Bake strata, covered, for 30 minutes.
Remove foil and sprinkle with ½ cup cheddar.
Bake for 25 minutes more or until golden brown and set in center.
Cool for 10 minutes.
Ingredients:
1 lb sausage
1½ oz pork gravy mix
1 c cheddar cheese shredded
6 eggs
½ c milk
Salt to taste
Pepper to taste
1 can (8oz) biscuits
Directions:
Preheat oven to 350°.
Spray a 9×13 pan.
Take and line the bottom of the pan with 1″ size biscuit pieces.
Brown the sausage and scatter over biscuits.
Sprinkle with cheddar cheese.
Whisk eggs and milk with a pinch of salt and pepper pour over the pan.
Make gravy mix and pour over.
Bake in oven for about 30-45 minutes.
Ingredients:
2 pouches Bisquick buttermilk complete biscuit mix
1 cup water
1 jar (14 oz) pizza sauce
4 oz sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)
Directions:
Heat oven to 375°. Spray a 13 x 9 inch glass baking dish with cooking spray.
In a medium bowl, stir Bisquick mix and water until soft dough forms.
Drop half of dough by spoonful evenly in bottom of baking dish (dough will not completely cover bottom of the dish).
Drizzle about 1 cup of pizza sauce over dough.
Arrange ½ of the pepperoni slices evenly over sauce.
Top with 1 cup cheese.
Repeat layers with remaining dough, sauce, pepperoni and cheese.
Bake 20-25 minutes or until golden brown. Cut into squares to serve.
Ingredients:
3 cups shredded sharp cheddar cheese
1 cans (28 oz) diced tomatoes, drained
1 lbs bulk Italian sausage, cooked and crumbled
4 green onions, thinly sliced
¼ cup minced fresh basil or 1 tbsp dried basil
1/4 cup packed brown sugar
1 tsp dried oregano
1 tsp garlic powder
3 cups cubed French bread
6 eggs
1 1/4 cups heavy whipping cream
½ tsp salt
½ tsp pepper
½ cup grated parmesan cheese
Directions:
In a large bowl, combine the cheddar cheese, diced tomatoes, Italian sausage, green onions, basil, brown sugar, oregano and garlic powder.
Stir in the French bread.
Transfer to a greased 13in x 9in baking dish.
In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture.
Sprinkle with parmesan cheese.
Bake, covered at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
Ingredients:
2 medium-size zucchini, cut into slices
2 medium-sized yellow squash, cut into slices
2-4 T chopped fresh basil
2 T thinly sliced green onion
½ tsp. dried thyme
¾ tsp. garlic powder
½ cup + ½ cup mozzarella cheese
½ cup coarsely grated Parmesan
Salt and pepper to taste
Directions:
Preheat oven to 350°. Spray an 8X8 inch baking dish with pan spray.
Combine sliced squash, basil, green onion, thyme, garlic and ½ c mozzarella and ½ cup parmesan cheese and stir until veggies are coated with cheese and herbs are well distributed.
Season with salt and pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
When zucchini is nearly cooked through, sprinkle casserole with the remaining ½ cup of mozzarella cheese. Bake an additional 10 minutes or until the cheese is melted and nicely browned. Serve hot.
Ingredients:
1 pkg (16 oz) spiral pasta
2 lbs boneless chicken breast, cubed
1 medium onion, chopped
¼ tsp salt
¼ tsp pepper
1 Tbsp canola oil
2 jars (15 oz ea) alfredo sauce
1 cup grated parmesan cheese
1 cup medium salsa
¼ cup milk
2 tsp taco seasoning
Directions:
Cook pasta to package directions
Meanwhile, in a large skillet over medium heat, cook the chicken, onion, salt and pepper in the oil until chicken is no longer pink
Stir in alfredo sauce; bring to a boil
Stir in cheese, salsa, milk and taco seasoning
Drain pasta, toss with chicken mixture
Place into a 9×13 inch pan coated with pan spray
Cover and bake at 350° for 30-35 minutes or until bubbly
Ingredients:
¾ pound macaroni pasta
¼ cup extra-virgin olive oil
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
One 9-ounce bag spinach
Salt and pepper
6 ounces goat cheese, broken into chunks
¾ cup chopped walnuts, toasted
Directions:
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving ¼ cup cooking water, and return to the pot.
Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.
Serve Immediately
Ingredients:
2 T Butter
10 oz Sliced white mushrooms
1 ½ T Flour
½ c Marsala wine
½ c Heavy cream
2 C water
2 T Chopped parsley
Salt and pepper
1 C Long-grain rice
2 C Rotisserie chicken
2 T Grated parmesan cheese
Directions:
Melt the butter in a large skillet, add mushrooms and cook until softened. Stir in flour, Marsala and cream and cook until thickened.
Stir in 2 cups of water, some parsley, salt and pepper.
Sprinkle uncooked rice in a baking dish, top with chopped chicken and mushroom sauce, cover with foil and bake until bubbly, about 35 minutes.
Sprinkle parmesan cheese on top and bake for 5 additional minutes.
