Chicken and stuffing casserole

Chicken And Stuffing Casserole
1 1/2 pounds boneless chicken
1 (10 ounce) package frozen broccoli, thawed
8 (4 by 4 inch) slices pasteurize process cheese spread
1 (10 3/4 ounce) can cream of chicken soup
1 (6 ounce) package chicken flavored instant stuffing
Cook chicken until done; cut into bite-size pieces. Arrange chicken in greased 2 quart casserole dish; add broccoli and cheese. Spoon soup over all. Prepare stuffing according to directions on package. Spoon stuffing over top of casserole. Bake at 350 degrees for 30 to 35 minutes.
Makes 4 to 6 servings.


Chicken tortilla casserole

Chicken Tortilla Casserole
2 cups cooked chicken, cut in bite-size pieces
1 (10.5 ounce) can cream of chicken soup
1/2 cup tomatoes and green chilies
1/2 cup chopped onion
6 to 8 corn tortillas, broken into pieces
1/2 cup sour cream
2 cups grated cheese
Heat oven to 350 degrees. Mix chicken, soup, tomatoes and onions. Place a layer of torn tortillas in bottom of a 2 quart casserole dish. Add one-third of chicken mixture. Sprinkle with one-third of cheese. Repeat layers. For final layer, mix sour cream with the remaining chicken soup mixture. Sprinkle with remaining cheese. Bake for 45 minutes until hot and bubbly.
* This recipe can be heated in a slow cooker for 2 to 3 hours on high, being careful not to over-cook it.
* This recipe can also be doubled.


Chicken macaroni casserole

Chicken Macaroni Casserole
2 cups cubed cooked chicken
2 cups elbow macaroni
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1/2 pound process cheese, diced
1/4 green pepper, diced
1 (2 ounce) jar diced pimientos
1 (4 ounce) can mushroom pieces, undrained
1 (5 ounce) can sliced water chestnuts, undrained
2 cups milk
1 teaspoon salt
In a large bowl, combine all ingredients; cover and refrigerate overnight. Preheat oven to 350 degrees. Pour mixture into a 9 by 13 by 2 inch glass casserole dish. Bake, uncovered, for 1 1/2 hours.
Substitute tuna, shrimp or crab for the chicken.
Makes 6 servings.

Recipe of the day. Cheesy chicken and macaroni

Cheesy Chicken And Macaroni
4 small boneless, skinless chicken breast halves
1 (7 1/4 ounce) package macaroni and cheese dinner, uncooked
1 cup shredded Cheddar cheese
2 cups water
2 cups frozen vegetable blend, thawed
1/2 cup water, optional
Place chicken in 3 to 4 quart slow cooker. Sprinkle contents of cheese sauce packet over chicken. Pour dry macaroni on top. Sprinkle with Cheddar cheese. Pour water over all, being careful not to wash off the Cheddar cheese. Cover; cook on low for 4 hours, or on high for 2 hours. Stir in thawed vegetables, mixing them in thoroughly. Add 1/2 cup water, if needed, to keep the dish from cooking dry. Cover; cook on low for another 2 to 3 hours, or on high for another hour, or until vegetables are tender but pasta is not mushy or dry.
Makes 4 to 6 servings.


healthy recipe. Leannes romaine chicken rap with strawberries

Leannes Romaine Chicken Wrap with Strawberries



· CUISINEClassic


· 1 tablespoon dried cranberries

· 1 tablespoon chopped celery

· 1 tablespoon low fat mayonnaise

· 1 tablespoon low fat plain yogurt

· 2 ounces cooked boneless skinless chicken breast meat, leftovers are good here

· 1 Romaine lettuce leaf

· 1 cup sliced strawberries


Combine 1 tablespoon each dried cranberries, chopped celery, low fat mayonnaise, low fat plain yogurt and 2 ounces cooked boneless skinless chicken breast meat. Pile into a Romaine lettuce leaf and enjoy with 1 cup sliced strawberries.


Recipe of the day. Baked chicken and ravioli

Baked Chicken and Ravioli
1 (9 oz.) pkg. refrigerated cheese ravioli
2 tablespoons olive oil
1 onion, chopped
1 lb. cubed chicken tenders
1 (26 oz.) jar spaghetti sauce
1 (9 oz.) pkg. frozen chopped spinach, thawed and drained
1 cup shredded Muenster cheese
1/4 cup grated Parmesan cheese

cooking Instructions

Preheat oven to 350 degrees F.
In large pot of boiling water, cook ravioli until tender.
Meanwhile, heat olive oil in large skillet over medium heat. Add onion; cook for 2-3 minutes. Then add chicken; cook, stirring frequently, until chicken is done and onion is tender. Add spaghetti sauce and well drained spinach and mix well.
Drain ravioli when cooked and spread into 9″ glass baking dish. Spoon chicken mixture over ravioli. Cover with foil and bake at 350 degrees F for 20-25 minutes until bubbly. Uncover and sprinkle with cheeses. Bake 5-10 minutes longer until cheese melts.

Serves 4


Recipe of the day. Grilled balsamic chicken cobb salad

Grilled balsamic chicken Cobb salad<?XML:NAMESPACE PREFIX = “O” />


2 boneless skinless chicken breasts

2 tablespoons extra virgin olive oil

1 tablespoon fresh chopped thyme

1 tablespoon fresh chopped oregano

1 tablespoon fresh chopped dill

2 teaspoons smoked paprika

1 tablespoon lemon zest and juice

Kosher salt and pepper

6 cups fresh greens, such as romaine

1 cup cherry tomatoes, halved if large

4 ounces gorgonzola cheese, crumbled

1 avocado, sliced

6 strips crispy bacon, crumbled

4 hardboiled eggs, sliced


1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons fresh chopped basil

2 teaspoons Dijon mustard

Kosher salt and pepper

1 pinch crushed red pepper flakes


Add the chicken to a bowl and toss with the olive oil, thyme, oregano, dill, paprika, lemon zest and juice, and a pinch each of salt and pepper. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken. In a large salad bowl, combine the greens, tomatoes, and gorgonzola. Top the salad with avocado, chicken, bacon, and eggs. Serve the salad alongside the balsamic vinaigrette (below).

BALSAMIC VINAIGRETTE: In a glass jar, combine all ingredients and whisk or shake until combined. Taste, and adjust seasonings to your liking. Serve alongside the salad.