Chicken Parm w/ Spaghetti & Spaghetti Squash

FOR THE SPAGHETTI SQUASH
One spaghetti squash
Olive oil (if desired)

Preheat oven to 350. Cut squash down the middle and scoop out the pumpkin-y insides (seeds and stringy stuff) leaving just the yellow “meat.” Place on a pan/cookie sheet, drizzle with olive oil if desired, and roast for about an hour. When it’s done, use two forks or a big spoon to scrap the meat into spaghetti-like shreds, put it all in a bowl with some salt and pepper and maybe some butter if you like (which I do, mmm!).

FOR THE CHICKEN
2 large breasts
3 eggs, beaten
Italian-seasoned bread crumbs
Olive oil
One jar tomato sauce
Shredded cheese (pizza cheese — cheddar and mozz mixed — is my fave for this)

(Good to do while the squash is roasting.) Filet each breast to make four thin cutlets. Dip each in egg, then in bread crumbs. Swirl oil in a hot pan to coat the bottom, and fry each cutlet for 3-4 minutes per side (mine get really dark, which I like). Remove and set aside.

Pour tomato sauce in the bottom of an oven-safe/casserole pan. Nestle chicken cutlets in the sauce, and top each one with a good amount of cheese. When the squash is done roasting, turn the temp up to 400 and place the chicken/sauce/cheese pan in the oven until the cheese is melted the way you like it (I like it like pizza, about 20-25 minutes).

FOR THE SPAGHETTI
Half pound spaghetti
While the chicken’s baking, prepare spaghetti as directed on the package.

 I mix spaghetti and spaghetti squash together, with a chicken cutlet and tomato sauce on top. Soooo good! Enjoy ❤ Kate Sherwin

Creamy Chicken & Wild Rice Soup

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

Directions:

1. In a large pot over medium heat, combine broth, water and chicken.  Bring just to boiling, then stir in rice, reserving seasoning packet.  Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour.  In a medium saucepan over medium heat, melt butter.  Stir in contents of seasoning packet until mixture is bubbly.  Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux.  Whisk in cream, a little at a time, until fully incorporated and smooth.  Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice.  Cook over medium heat until heated through, 10 to 15 minutes.

❤ Shelley Nordine

Super Easy Chicken Pot Pie

hey my neighbor told me about this … we tried it and it was so good! and super simple!

Makes 2 pies

3 boneless skinless chicken breast cubed and cooked
1 can family size campbells cream of chicken soup
1 bag frozen peas and carrots -heated in the microwave for a few mins to get the cold off of them
melted butter
2 packages of(2) refrigerated pie crust (pilsbury)

in a  pie pan, butter and bake your pie crust 8 mins at 350.
meanwhile mix all top three ingredients together …. fill pie crust and cover with other pie crust(unbaked)  cut 4 slits in top and butter crust again bake at 350 for 30 mins!

So tasty and so simple! ❤ Jamie O’Flaherty

Chicken & Spinach Pasta Bake

Ingredients:

8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt
½ t pepper
1½ c shredded mozzarella cheese

Directions:

Prepare  rigatoni according to pkg directions.  Spread oil on bottom of 11×17 in  baking dish; add onion in a single layer.  Bake at 375 for 15 minutes  or just until tender.  Transfer onion to large bowl, set aside.

Drain  chopped spinach well, pressing between paper towels.  Stir in rigatoni,  spinach, chicken, & next 4 ingredients into onion in bowl.  Spoon  mixture into dish & sprinkle evenly with shredded mozzarella  cheese.  Bake covered at 375 for 30 minutes; uncover & bake 15 more  minutes or until bubbly.

❤ Crystal Barnhill

Santa Fe Soup

1 1/2 pounds lean ground beef (I use shredded chicken- just boil and shred)
1 large onion
2 envelopes ranch-style dressing mix
1 envelope taco seasoning mix
2 cans shoe peg corn, drained
1 can black beans, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
1 can tomatoes, canned, undrained
1 can tomatoes with green chilies, undrained

Brown meat and onion (If using beef) until tender; drain. If using chicken, boil and shred when  cool.  Cook onions in a separate pan using a little bit of olive oil) Add all other ingredients,  and bring to a boil. Reduce heat and simmer for about 2 hours. Top individual  servings with grated cheddar cheese and a dollop of sour cream if desired.   Cilantro is also a good topper!

Or

After cooking your meat and onion, place all ingredients in crock-pot and simmer on low for  8 hours.

❤ Crystal Barnhill