Chicken Spaghetti

Well down here in the South we love chicken spaghetti. If you are from the South then you have probably had chicken spaghetti just a few times. Ive had several but well Ive tried tweaking to figure out the perfect recipe and I think I finally have found it at least for our household that is.

Ingredients:
1 rotisserie chicken
1.5 cans cream of chicken soup
1 can chicken broth
3/4 onion
1 cup cheddar cheese
lawrys season as preferred
1 package of angel hair pasta
1 bell pepper




Cook angel hair pasta then put in a 9 X 12 pan. Cut up rotisserie chicken and put in pan on top of angel hair. Pour in cream of chicken soup, chicken broth, onion. Mix all ingredients together and top with cheddar cheese and lawrys seasoning.

Cook on 350 for 45 minutes

Chicken Parmesan

I made this the other night and it was so easy and so good!

1 jar of spaghetti sauce
12 oz. angel hair pasta
4-5 chicken tenders
8 oz. mozzarella cheese

Cook entire package of angel hair pasta according to directions. Put angel hair on bottom. Top with frozen chicken tenders (or you could also do nuggets).

Top off with entire jar of spaghetti sauce

put all 8 oz mozzarella cheese on top (I did fresh mozzarella instead of shredded-much better and fresher)

Bake for 30-35 minutes on 425

Our sweet little girl sure did enjoy this meal-she made a mess!

Cheddar's Baked Spasagna

Prep Time: 20 mins
Total Time: 1 hr

Ingredients

• 1 1/2 lbs spaghetti noodles, uncooked
• 2 lbs mozzarella cheese
• 8 ounces ricotta cheese
• 8 ounces sour cream
• 1 1/4 cups half-and-half
• 1/2 cup grated parmesan cheese, divided use
• 1 teaspoon dried oregano leaves
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon white pepper
• 1 teaspoon chopped garlic
• 2 teaspoons kosher salt
• 1 1/2 teaspoons olive oil
  
  Directions
  1. Preheat oven to 350 degrees.
  2. Cook spaghetti al dente according to package directions. Rinse under cold water and drain. Place in large mixing bowl.
  3. In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.
  4. Add above cheese mixture to the spaghetti. Using hands, mix gently until spaghetti is evenly coated with mixture.
  5. Rub a 9x13 glass baking dish with the olive oil.
  6. Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.
  7. Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
  8. Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
  9. Cut into six-eight squares and top with meat sauce below, or your favorite meat or marinara sauce. 
     
  Meat Sauce.
  1 24-oz. jar spaghetti sauce.
  12 oz. ground beef.
  1 Tbs. chopped garlic.
  1 C chopped onion.
  1 teaspoons kosher salt.
  1 teaspoons dried leaf oregano.
  1 Tbs. chopped fresh basil.
  1 teaspoons granulated sugar.
  ½ C red wine.
  ¼ C Romano cheese.
  Additional salt, pepper to taste.
  Heat a heavy saucepan on medium heat for five minutes. Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside.
  Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened.
  Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and romano cheese. Stir well to combine.
  Bring mixture to a simmer and cook uncovered for 30 minutes.
  Adjust seasoning with additional salt and pepper to taste.

Pasta with Roasted Chicken

12 oz. bowtie pasta-cooked
12 oz. Velveeta cheese (or more!)
1 roasted chicken from grocery or 3 lb. chicken (the roasted chicken gives it great flavor, but you can roast your own if you like...I don't always use the whole chicken-its up to you)

Combine the following:
1 stick of melted butter
1 Tablespoon (T.) worchestershire
1 T. lemon juice
1 T. parsley flakes
1/2 tsp. basil
1/2 cup chicken broth
1 T. black pepper
1/4 tsp. garlic powder
1/2 tsp thyme
1 tsp. salt

Cook chicken in butter sauce

Drain pasta. Add chopped Velveeta and butter mixture. Turn eye on low/med. until cheese melts. Add chicken and stir. Transfer to a baking dish and bake for 20 minutes on 350.

*I like to add extra chicken broth to the pan before I bake it to prevent it from drying out. Easy to double for a large crowd!!

Olive Garden Alfredo Pasta

Here's an updated version of the Olive Garden Alfredo Pasta recipe (from Top Secret Restaurant Recipes) that includes more grated Parmesan cheese and fresh garlic instead of garlic powder. You'll find this sauce thickens easier and has an improved Olive Garden taste. Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulted in a not-so-creamy, curdled Alfredo.

1/2 cup (1 stick) butter
2 cloves garlic, minced
2 cups heavy cream
1/8 teaspoon ground black pepper
pinch salt
1/2 cup grated Parmesan cheese
1 12-ounce box fettuccine pasta
(or your choice of pasta)

1. Melt butter in a medium saucepan over medium/low heat.
2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick.
3. While sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it.
4. Spoon pasta onto serving plates with Alfredo sauce poured over the top. (http://www.topsecretrecipes.com)

Makes 2 to 3 large servings.

Stuffed Pasta Shells

Pasta Ingredients:

12

to 16 uncooked dried jumbo pasta shells

Filling Ingredients:

1		tablespoon LAND O LAKES® Butter
1/3		cup chopped onion
1/2		teaspoon finely chopped fresh garlic
1/2		pound ground mild Italian sausage
1/2		pound ground beef
1/8		teaspoon dried basil leaves
1/8		teaspoon dried oregano leaves
8		ounces (2 cups) LAND O LAKES® Mozzarella Cheese, shredded
1 1/2		cups spaghetti sauce with mushrooms

Cook shells according to package directions. Drain; set aside.

Meanwhile, melt butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium heat until tender (3 to 4 minutes). Add beef and sausage. Continue cooking until meat is browned (8 to 12 minutes); drain. Add basil, oregano and 1 cup cheese.

Spread 3/4 cup spaghetti sauce on bottom of ungreased 13x9-inch baking dish. Stuff cooked shells with meat mixture; place, meat-side down, in prepared pan. Pour remaining spaghetti sauce over shells; sprinkle with remaining cheese.

Cover with waxed paper; microwave on MEDIUM HIGH (80% power) 5 minutes. Turn dish. Microwave on MEDIUM HIGH until heated through and cheese is melted (5 to 6 minutes). Let stand 2 to 3 minutes before serving.

Oven Directions: Heat oven to 350°F. Prepare as directed above. Reserve remaining 1 cup cheese. Cover pasta with aluminum foil. Bake for 20 to 25 minutes or until heated through. Remove aluminum foil; sprinkle with remaining cheese. Continue baking, uncovered, until cheese is melted (4 to 6 minutes).

TIP: Reduce oven temperature to 325°F if using 13x9-inch glass baking dish. Baking time may need to be increased.

MAKE AHEAD DIRECTIONS:

Pasta shells can be filled and frozen separately. Prepare pasta shells as directed above. Place filled shells onto ungreased baking sheet; cover and freeze. When frozen, place shells into resealable plastic freezer bag; seal bag. Place bag in freezer. To bake shells, heat oven to 350°F. Continue assembling casserole with frozen shells, sauce and cheese as directed in oven directions. Bake for 50 to 60 minutes or until heated through.

MAKE AHEAD DIRECTIONS:

Prepare recipe as directed above. Place filled shells into ungreased 13x9-inch baking pan. Cover; freeze. To bake, heat oven to 350°F. Bake for 50 to 60 minutes or until casserole is heated through.

Hamburger Goulash

1 lb. ground beef
4 potatoes, peeled and cubed
1/4 cup onion, very fine pieces
1 cup elbow macaroni
1 t salt
1 t black pepper
2 (8 ounce) cans tomato sauce
1 t garlic salt
2 t greek seasoning

Optional Items:
1 1/2 c frozen corn
1 (15 ounce) can cut green beans, drained
1 t Worcestershire sauce

Directions:
-Place ground beef in large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
-Add all ingredients (except noodles) to browned ground meat and simmer for 1 hour, then add noodles.