Chicken and Ham Tetrazzini

This is a delicious recipe that I found in a Cookbook that my mom gave me. We love it! I usually half this recipe. It makes a lot!

This picture isn't very good quality...sorry. :)

Chicken and Ham Tetrazzini
1 pkg spaghetti noodles
2 T salad oil (I use vegetable oil)
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 1/2 cup milk
4 cups of cooked chicken
1 cup cooked ham
1/2 cup green pepper, chopped
1 cup black olives, halved
1 cup Parmesan cheese, grated

Cook noodles until tender; drain. Then pour oil over and toss. In each of 2 un-greased 9x13 pans. Mix 1 can of mushroom soup, chicken soup and 3/4 cup milk. Stir in 1/2 meats, spaghetti, green pepper and olives. Sprinkle 1/2 cheese over each casserole. Bake uncovered at 375* F degrees for 40 minutes. Stir often to keep moist.

Creamy Chicken Noodle Soup

This is a delicious recipe that we got from Juli's recipe blog. It is so delicious and so easy.

Creamy Chicken Noodle Soup

2 boneless, skinless chicken breasts (or add left over chicken or turkey at the end)
1 onion, chopped
2 qt. water
2 large carrots, sliced
2 celery stalks, sliced
1-1/2 teaspoons dried parsley
1/4 teaspoon ground sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper

Boil above ingredients for 1 hours. When chicken is tender, remove from broth and tear into big chunks. Set chicken aside. The liquid will reduce so you will need to add 2 or 3 cans of chicken broth and bring broth back to a boil. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.

Cream Sauce:
¾ cup butter
1 cup flour
4 cups milk
1/2 to 1 t lemon juice

Over medium heat, melt butter in large sauce pan. Whisk in flour, stirring constantly. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper to taste. Add cream sauce to broth/noodle mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness. Stir chicken into soup! Serve warm with some yummy bread or biscuits!
Note: Once the cream sauce has thickened, do not allow to boil as it may separate

Skillet Bow Tie Lasagna

I got this recipe from my Taste of Home cookbook. It was SO good, and super easy. It is a new family favorite.

Skillet Bow Tie Lasagna
1 lb ground beef
1 small onion, chopped
1 clove garlic, minced
1 1/2 cups water
1 can (14 1/2 oz) diced tomatoes
1 can (6 oz) tomato paste
1 T. dried parsley
2 t. dried oregano
1 t. salt
2 1/2 cups uncooked bow tie pasta
3/4 c. small-curd cottage cheese
1/4 c. grated Parmesan cheese

In a large skillet, cook beef, onion, and garlic over med. heat until beef is no longer pink. Drain. Add the tomatoes, water, tomato paste, parsley, oregano, and salt. Mix well. Stir in pasta. Bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until pasta is tender. Stir once. Combine cheeses, drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes. Enjoy!

Makes 4 servings

Chicken and Black Bean Enchiladas

We enjoyed this tasty recipe from Julianne's blog for Cinco de Mayo.

Chicken and Black Bean Enchiladas

2-15 oz. cans black bean refried beans
2 t chili powder
1 t ground cumin
1 T diced jalapeños
1 lb cooked chicken breast in strips
6 – 8" flour tortillas
1 Cup Enchilada Sauce
4 oz grated Monterey jack cheese
½ cup chopped green onions, optional

Preheat oven to 400 degrees. Combine beans, chili powder, cumin, jalapeños in a mixing bowl. Spoon equal amount of mixture onto center of each tortilla. Divide chicken evenly over bean mixture. Roll up each tortilla. Fold in ends and place side by side in the bottom of a shallow, greased baking dish. Top with enchilada sauce, cheese & onions. Cover with foil & bake 20 minutes. Uncover and bake 10 more.

Chicken Tikka Masala

This recipe was so YUMMY!! Daniel and I really enjoyed it. We stole it off of my Sister (in-law)'s recipe blog. We will definately be making this again!

Chicken Tikka Masala
1 cup plain yogurt

1 T lemon juice

1 t ground cumin

1 t garam masala

1 t ground cinnamon

2 t paprika (if you want it spicy use cayenne pepper)

2 t black pepper

1 T ground ginger

1 t salt

2-3 boneless, skinless chicken breasts

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for at least one hour (I ended up marinading for a day and a half and it was great!). Grill or cook chicken in frying pan. Discard marinade.

1 T butter

2 cloves garlic, minced

1 jalapeno pepper finely chopped (make sure to take out the seeds if you don't want it too spicy)

2 t ground cumin

2 t paprika

1/2 t salt

1 8-oz can tomato sauce
1 cup cream

1/4 cup chopped cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken to sauce to coat. Garnish with fresh cilantro. Serve over hot rice or couscous.

Two Crust Pie Pastry

This is a great pie crust! It turns out great every time.

2 cups flour
1 tsp. salt
2/3 plus 2 T. shortening
4-6 T. cold water

In medium bowl mix flour and salt. Cut in shortening, until particles are size of small peas. Sprinkle with cold water until all flour is moistened and pastry almost leaves side of bowl. 1-2 more T. water may be used if necessary.

Gather pastry into a ball. Divide in half. Shape halves into two flattened rounds on lightly floured surface. Wrap pastry in plastic wrap and refrigerate for 45 minutes. (This helps the pastry to be more flaky. If chilled longer, let it soften a little before rolling out.)

Roll on lightly floured surface and put in tin.

Chicken Pot Pie

This is a delicious recipe from the Betty Crocker cookbook.

10 oz. Frozen mixed veggies
1/3 c. butter
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 1/2 - 3 c. cut up cooked chicken

1. In sauce pan melt butter over med. heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubble; remove from heat. Stir in broth ad milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggies. Removed from Heat.
2. Heat oven to 425
3. Make pastry. (see two crust pie pastry). Roll 2/3 of the pastry into 13 inch square. Ease into un-greased 9 inch square pan. Pour chicken mix into pan.
4. Roll out rest of pastry. Place over chicken mix. Turn edges of pastry under and flute.
5. Bake about 35 minutes, or until golden brown.