Chicken Florentine Skillet

 

Chicken Florentine Skillet
 
Author:
Ingredients
  • 3 cups uncooked wagon wheel pasta
  • 1¼ cups half and half
  • 2 tbsp flour
  • 1 tsp salt
  • ¼ tsp ground nutmeg
  • 1 tbsp butter
  • 1 pkg uncooked chicken breast tenders (not breaded), cut into bite size pieces
  • 1 can diced tomatoes (diced)
  • 1 cup sliced fresh mushrooms
  • 1 bag (6 oz) fresh baby spinach leaves
  • 1 cup shredded mozzarella
Instructions
  1. Cook and drain the pasta as directed on the package. In a small bowl, stir ¼ cup half and half, the flour, salt, and nutmeg until smooth and set aside.
  2. Melt butter over medium high heat. Add chicken and cook 6-8 minutes or until browned. Stir in the tomatoes, mushrooms, and spinach. Cook about five minutes until mushrooms are tender.
  3. Reduce the heat to low Stir in the pasta and half and half mixture. Cook about 1 minute or until thickened. Stir in the remaining 1 cup of half and half. Sprinkle the cheese over the top and cover. Let stand 2-3 minutes or until the cheese is melted.

Chicken Asparagus Casserole

Now, when I told Bill I was making this for dinner, the first thing he said was that he didn’t like asparagus.  I told him to quit whining and eat it anyway.  :)  Now, I use Cream of Asparagus soup, but you can easily add some real asparagus to this recipe.  I just knew we had to do baby steps here or nobody would have eaten supper.

 

 

Chicken Asparagus Casserole
 
Author:
Ingredients
  • 1 can Cream of Asparagus soup
  • ½ cup milk
  • ¼ tsp onion powder
  • ⅛ tsp pepper
  • 3 cups cooked noodles
  • 1½ cup cooked chicken
  • 1 cup shredded cheese
Instructions
  1. Mix soup, milk, onion powder, and pepper. Stir in macaroni, chicken, and ½ cup of cheese.
  2. Bake at 400 degrees for 25 minutes.
  3. Stir. Sprinkle the rest of the cheese over the chicken mixture. Bake 5 more minutes or until the cheese is melted.

Chicken Pot Pie

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Chicken Pot Pie
 
Author:
Ingredients
  • 1 can (10¾ oz) Cream of Chicken Soup
  • 1 pkg frozen mixed vegetables (thawed)
  • 1 cup cubed cooked chicken
  • ½ cup milk
  • 1 egg
  • 1 cup all purpose baking mix
Instructions
  1. Preheat over to 400 degrees.
  2. In a 9" pie plate, mix the soup, vegetable, and the chicken.
  3. Mix the milk, egg, and baking mix. Pour over the chicken mixture and bake 30 minutes (or until golden brown).