Garlic Parmesan Chicken Pasta Bake

I made this for the boys recently, and they loved it! Huge hit at our house, and all of the leftovers were inhaled, which rarely happens. I baked mine in a deeper 9x13 pan - it makes quite a bit! Adapted from here.

Garlic Parmesan Chicken Pasta Bake

1 lb rotini pasta cooked & drained - save 1 c water
3 c cooked chicken diced or shredded (about 1 lb)
2 15-oz jars Alfredo sauce
1 c garlic Parmesan wing sauce
2 c shredded mozzarella cheese
½ c grated Parmesan cheese
½ c pasta water (optional)
½ tsp salt
¼ tsp black pepper
Parsley (for garnish, optional)

Preheat your oven to 375°F. Grease a 9x13” baking dish.

Chicken should be in bite-sized pieces, cooked. (I chose to saute it in olive oil quick, over boiling/shredding/using a rotisserie chicken.)

Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until it's al dente. Drain the pasta and set it aside – save 1 c pasta water.

Combine ingredients in a large mixing bowl. Add the cooked rotini pasta, diced or shredded chicken, Alfredo sauce, garlic parmesan sauce, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Season with salt and pepper to taste.

Mix everything together until well combined. If needed, add about ½ c pasta water. You want the casserole dish to be good and saucy!

Pour the pasta mixture into the greased baking dish and spread it out evenly.

Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta mixture.

Cover with aluminum foil. Place the baking dish in the preheated oven and bake for about 25 min, or until the cheese is melted and bubbly, and the pasta bake is heated through.

If desired, uncover and place the casserole under the broiler for 2-3 min until the top of the casserole is golden brown. Watch it carefully so it doesn’t burn!

Once done, remove the pasta bake from the oven and let it cool for 5 min covered with aluminum foil. Garnish with chopped fresh parsley if desired. Serve warm and enjoy!

Aimee's Version of Margene’s Creamy Chicken Noodle Soup

Kristen brought this to us while we had Covid, and Connor has been asking for it ever since. This is the way I executed it, with every shortcut imaginable, to make it easier. Saving this here for future reference.

Aimee's Version of Margene’s Creamy Chicken Noodle Soup

4 qts. chicken broth (4 boxes)
2.5 c. chopped celery
2.5 c. chopped carrots
1/2 c. chopped onion
1 1/3 pkg. wide egg noodles
2 tsp. Better Than Bouillon Chicken
5 cans cream of chicken soup
1.5 Tbsp. parsley
1 pkg. Costco pulled chicken, shredded into bite size chunks (2 lbs.)

Put broth in pot and bring to a boil.
Add celery, carrots, and onion, and return to a boil.
Add noodles and boil for 6 minutes.
Add bouillon, soup, and parsley. Stir gently to dissolve lumps.
Add chicken and heat through.
Salt & pepper to taste.


This made 28 c. of soup...

• ate 8 c. for dinner
• saved 8 c. for leftovers
• froze 8 c. worth
• gave 4 c. away

Tater Tot Chicken Pot Pie Bake

Made this comfort food classic for the family last night... we all (even Brian!) went back for seconds, and it will easily feed us a second hearty meal. Adapted from here. 

Tater Tot Chicken Pot Pie Bake

4 boneless, skinless chicken breasts

Olive oil
21-Seasoning Salute, to taste
3 cans cream of chicken soup
3/4 c milk
1/4 c butter, cut into small pieces
Dried onion, to taste
1/2 tsp garlic powder
Salt & pepper, to taste
16 oz frozen mixed vegetables (1 bag - carrots, corn, peas, green beans)
2 c shredded cheddar cheese (1 bag)
32 oz frozen tater tots (1 bag)

Cut up chicken breasts and saute in olive oil in a large pan. Add 21-Seasoning Salute during final stages. Set aside cooked chicken in a bowl.
Preheat oven to 400F. Spray a 9x13" deep baking dish with non-stick cooking spray and set aside.
In the pan used to cook the chicken, combine soup, milk, butter, onion, garlic powder, and salt & pepper.
Stir together and cook over medium heat, until heated through.
Remove pan from the heat and stir in chicken, frozen vegetables, and cheese.
Scoop mixture into prepared baking dish. Top with frozen tater tots.
Bake for 30-35 min, or until it starts to bubble.

Slow Cooker Maple & Brown Sugar Pork Tenderloin

I made this pork for the family the other night, and we all snarfed it down! The sauce is unexpected, almost like a Carolina BBQ sauce flavor, but not quite. So tasty! Adapted from here.


Slow Cooker Maple & Brown Sugar Pork Tenderloin

{source}

2 lbs. pork tenderloin
salt and pepper to taste
1/4 c. maple syrup (cut in 1/2 if using pure syrup)
1 tsp. minced garlic
4 Tbsp. Dijon mustard
2 Tbsp. honey
2 Tbsp. brown sugar
1 Tbsp. cider vinegar
1/2 tsp. dried thyme crumbled
1 Tbsp. cornstarch
1 Tbsp. cold water

Sprinkle tenderloin lightly with salt and pepper.
Place pork in a slow cooker sprayed with non-stick cooking spray.
Combine syrup, garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour over the pork.
Turn pork to coat thoroughly.
Cover and cook on LOW for 7-8 hrs (check temp around 6.5 hours - pork should be cooked to ~150 degrees F), or on HIGH for 3-4 hrs.
Remove pork to a plate and cover with foil to keep warm.
Pour the juices into a saucepan and bring to a boil over medium heat.
Simmer for 5 min.
Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 min. longer.
Slice the pork and serve with the thickened juices.

Serves 6.

White Chocolate Grill Copycat Israeli Couscous

I found this recipe a while back after having an amazing parmesan crusted steak with this couscous on the side at the White Chocolate Grill. While I enjoy most things on the menu, this is my favorite and we don't make it over there very often. It makes quite a bit, so I often find myself sharing with Aimee and Brian (who also happen to love it!).

White Chocolate Grill Copycat Israeli Couscous

{source}

4 c. of Israeli couscous
1/2 c. shelled pistachios
1/2 c. golden raisins
3 radishes (julienned to the best of your ability)
6 large fresh basil leaves (about 1/3 c. after chopped)
1 sprig of fresh parsley (about 4 Tbsp.)
1/4 c. minced red onion
2 Tbsp. mayonnaise (I like the kind made with olive oil)
2 Tbsp. champagne or apple cider vinegar
1 Tbsp. honey
S & P to taste

Cook the couscous to the box directions, then cooled to at least room temp.
Chop the pistachios slightly (you want larger chunks).
Julienne the radishes to the best of your ability, mince the parsley and red onion, then chiffonade the basil.
Mix the mayonnaise, vinegar and honey. For a smoother mixture, mix the mayo and honey first, then add the vinegar 1 Tbsp. at a time and whisk thoroughly between.
Just before you serve, mix all ingredients together, reserving some pistachios and basil leaves to garnish.

TikTok's Baked Chicken Feta Tomato Pasta

Made this last night, and it did not disappoint! All of us thought it was delicious. (Adapted from here.)

TikTok’s Baked Chicken Feta Tomato Pasta

 

Prep time: 15 mins

{source}

Cook time: 35 mins 

Total time: 50 mins

Serves: 6-8

 

1 lb. chicken breast, cut into 1” pieces

3-4 c. cherry tomatoes (up to 2 pkgs.)

1 (8-10 oz.) block of feta cheese

1/2 c. + 1 Tbsp. olive oil

1-2 tsp. lemon juice

1 tsp. salt, divided

1/4 tsp. pepper, divided

1 tsp. dried basil

1/2 c. fresh basil, chopped

1 tsp. minced garlic or 2 cloves, crushed

1 (12-16 oz.) box of your favorite pasta

Preheat oven to 400°F.

Place cut chicken pieces into the bottom of a 9x13 baking dish. Sprinkle them with lemon juice, 1 Tbsp. olive oil, 1/2 tsp. salt, 1/8 tsp. pepper, dried basil.

{source}

Scoot the chicken out of the center and place the block of feta there.

Arrange the tomatoes evenly on top of the chicken. Then pour 1/2 c. olive oil evenly over everything and sprinkle with the remaining 1/2 tsp. salt and 1/8 tsp. pepper.

Bake uncovered for 35 min.

Cook the pasta in salted water (1.5-2 tsp. salt) while the chicken cooks. (Before draining the water, reserve 1 c. pasta water in case you want to thin out the sauce.)

After 35 min., remove the chicken dish and add the chopped basil and crushed garlic. Stir well until the melted feta is completely distributed.

Add the drained pasta and toss until coated. Serve with bread and/or a salad.

Slow Cooker Hawaiian BBQ Pulled Pork Sandwiches

This is the pulled pork recipe I made for the pool party... we've really enjoyed the leftovers! (Adapted from here.)

Slow Cooker Hawaiian BBQ Pulled Pork Sandwiches

1 3-lb. pork shoulder, butt roast, or pork tenderloin
1/2 c. brown sugar, plus 2 Tbsp. for rub
1 20-oz. can pineapple rings, juice reserved
2 tsp. liquid smoke
1 c. + BBQ sauce (we like Sweet Baby Ray's)
King’s Hawaiian sweet rolls for serving

Spray slow cooker with non-stick cooking spray.
Take 2 Tbsp. of brown sugar and rub on all sides of the roast; set roast in slow cooker.
In a medium bowl, mix together 1/2 c. brown sugar, juice from can of pineapple rings, liquid smoke, and BBQ sauce. Pour over roast in slow cooker.
Cook on low for 8-10 hours or high for 5-6 hours.
Shred roast (it will literally fall apart)

Scoop shredded pork onto individual rolls, top with a pineapple ring if desired, and serve.

Serves 6-8.

Easy Baked Pesto Chicken

Made something new tonight, and it was a hit! Wanted to document it before I forgot... both that I cooked and that we loved it. LOL (I buy the chicken, pesto, and Parmesan cheese all at Costco.)

I adapted this recipe from here and she notes that it is "low-carb, Keto, gluten-free, low-glycemic, and South Beach Diet friendly."

Easy Baked Pesto Chicken

{source}

2 boneless, skinless chicken breasts
1/2 - 3/4 c. basil pesto
1/4 c. shredded Parmesan cheese
1/2 c. shredded mozzarella cheese

Preheat oven to 375°F.
Trim chicken and slice into 3-4 smaller pieces/strips.
Spray a 9”x13” baking dish with non-stick spray, then spread ¼ c. pesto over the bottom of the dish.
Lay chicken pieces over the pesto and spread the remaining pesto on top.
Cover with foil and bake for 25 minutes, just until the chicken is cooked through.
Remove from oven and take off foil.
Sprinkle cheese over chicken, and put back in the oven for another 5 minutes to melt the cheese.
To lightly brown the cheese, turn on the broiler at this point and let it broil for 3-5 more minutes.
Serve hot. Juice in pan is tasty over rice and veggies.

Cheesy Chicken Broccoli Shells

This recipe combines Connor's favorite foods - chicken, pasta, cheese, and broccoli - and he LOVED it! (Recipe adapted from here.)

Cheesy Chicken Broccoli Shells

8 oz. pasta shells

{source}

12 oz. broccoli florets (fresh or frozen)
1 lb. chicken breast, in bite-sized pieces
2 Tbsp. butter
1/4 c. flour
2 c. milk
2 c. grated sharp cheddar cheese
1/2 tsp. onion powder
1/2 tsp. garlic powder
salt and pepper to taste

In a large pot bring water to a boil and add the pasta. Cook according to package directions.
While the pasta is cooking, sauté the chicken; set aside.
The broccoli - if fresh, add it to the boiling pasta the last 3 minutes of cooking; drain and set aside... - if frozen, microwave steam and set aside.

Drain pasta and set aside in colander.
In the same pasta pot, melt the butter over medium heat. Whisk in the flour and cook for about a minute, creating a roux. Over medium-high heat, slowly whisk in the milk and cheese and bring to a boil, until it starts to thicken.
Add in pasta, broccoli, and chicken and toss to coat in the sauce. Serve immediately.

Crispy Cheddar Chicken

I made this the other night... very tasty! We all enjoyed it for dinner and then lunch the next day. I served it with Rice-a-Roni and steamed veggies. I adapted this recipe from here.

Crispy Cheddar Chicken

{source}

Chicken: 

2 lbs. chicken (4 breasts, tenders, etc.)
1-1.5 sleeves Ritz crackers, crumbled
1/3 c. milk
2 c. cheddar cheese, grated
dried parsley, to taste

Sauce: 

1 can cream of chicken soup
2 Tbsp. sour cream
2 Tbsp. butter
21-Seasoning Salute, to taste
milk (a little to thin, if necessary)

Cut each chicken breast into 3-4 large chunks (this step not necessary if using tenders).

Pour the milk, cheese and cracker crumbs into 3 separate containers.

Dip each piece of chicken into the milk, then the cheese, then the crackers. Press the cheese and crackers into the chicken with your fingers.

Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. Add the remaining cheese and crackers to the top, if you want. Sprinkle dried parsley over the chicken.

Cover the pan with foil and bake at 400°F for 35 minutes. Remove the foil, and bake for an additional 10 minutes, or until the edges of the chicken are crispy, golden brown. Allow the chicken to rest for a few minutes before serving.

While it’s baking, into a medium saucepan, combine the cream of chicken soup, sour cream and butter with a whisk. Add a little 21-Seasoning Salute, and some milk to thin if you want (I did!). Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

*Even Better* One-Pan Cheesy Chicken, Broccoli, and Rice

{source}

When Brian is traveling, I don't often cook much for just Connor and me... I keep mealtimes simple, because I can.  The first time I made this dish (for Connor's birthday), while it was yummy, we all thought it was a little salty for our tastes.  This time, I made an effort to cut some of the added salt and add some extra flavor using the spice mix - Trader Joe's 21-Seasoning Salute.  These were exactly the changes I needed to make, as both Connor and I inhaled it!  This dish is delicious and so very easy.  I adapted this recipe from my original post and here.


*Even Better* One-Pan Cheesy Chicken, Broccoli, and Rice


3 Tbsp. extra virgin olive oil
Trader Joe's 21-Seasoning Salute
1 lb. boneless skinless chicken breasts, in bite-sized pieces
2 cloves of garlic, minced (optional)
1 c. uncooked extra long grain white rice
2 1/2 c. broccoli florets, cut into bite-sized pieces
2 1/2 c. of low-sodium chicken broth
1 1/2 c. shredded cheddar cheese (I like Kraft Triple Cheddar Finely Shredded Cheese)


In a large skillet or pan, sauté chicken in 2 Tbsp. of olive oil over medium-high heat, and season generously with TJ's 21-Seasoning Salute.

Once the chicken is browned, add the garlic (optional) and cook for about 1 more minute.

Push chicken to one side of the pan and add 1 Tbsp. of olive oil to other side.

Add the uncooked rice in the olive oil and sauté it for a couple of minutes.

Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.

Cook chicken and rice mixture covered for about 12 minutes.

Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.

Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.

Remove from heat and stir in half a cup of cheese.

Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

One-Pan Cheesy Chicken, Broccoli, and Rice

{source}

This is the dish I made for Connor's 6th Birthday Dinner.  He loved it!  It was delicious, and very easy.  I adapted this recipe from here.


One-Pan Cheesy Chicken, Broccoli, and Rice


3 Tbsp. extra virgin olive oil
1/2 medium yellow onion, diced finely
1 lb. boneless skinless chicken breasts, in bite-sized pieces
2 cloves of garlic, minced
1 tsp. of kosher salt and freshly ground pepper to taste
1 c. uncooked extra long grain white rice
2 1/2 c. broccoli florets, cut into bite-sized pieces (or smaller)
2 1/2 c. of low-sodium chicken broth
2 c. shredded cheddar cheese (I like mild)


In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.

Once onions soften, increase the heat to medium high and add chicken to the pan.

Brown the chicken pieces and add the garlic. Cook for about 1 more minute.

Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.

Add the uncooked rice in the olive oil and sauté it for a couple of minutes.

Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.

Cook chicken and rice mixture covered for about 12 minutes.

Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.

Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.

Remove from heat and stir in half a cup of cheese.

Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

Connor's Baked "Skabetti"

Connor had one request for his Back to School Dinner this year: "SKABETTI".  Personally, I find regular spaghetti and sauce to be a little boring, so I scoured the internets for a different version, and ended up making this.  It was delicious!  Below is how I modified the recipe to suit our family:

Connor’s Baked “Skabetti”

2/3 of 1 package (16 oz.) spaghetti noodles
1 lb. ground beef
1 medium onion, chopped
2 cloves of garlic, minced
1 jar (32 oz.) spaghetti sauce
1/2 tsp. seasoned salt
1 tsp. Italian seasonings
2 eggs
1/3 c. grated Parmesan cheese
5 Tbsp. butter, melted and slightly cooled
1 container (16 oz.) ricotta cheese
2 c. shredded mozzarella cheese

Cook spaghetti according to package directions.
In a large skillet, brown beef, onion, & garlic over medium heat; drain.
Stir in spaghetti sauce, seasoned salt, & Italian seasonings.
In a large bowl, whisk the eggs, Parmesan cheese & butter.
Drain spaghetti; add spaghetti to the egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 9x13 glass baking dish.
Top with half of the ricotta cheese, meat sauce & mozzarella cheese… and repeat.

Cover and bake at 350°F for 30 minutes.
Uncover and bake for 10 minutes longer or until cheese is melted.

Brown Sugar & Balsamic Glazed Pork Loin

I made this delicious pork recipe last weekend for the boys... and we LOVED it!  You could easily adapt it to pork chops (in the crockpot, as well), and we're already making plans to add the glaze to grilled chicken this summer.  (Recipe adapted from here.)

Brown Sugar & Balsamic Glazed Pork Loin

{source}

Pork Loin:
1 (2-3 lb.) boneless pork loin
1 tsp. ground sage
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, crushed
1/2 c. water

Glaze:
1/2 c. brown sugar
1 Tbsp. cornstarch
1/4 c. balsamic vinegar
1/2 c. water
2 Tbsp. soy sauce

Combine sage, salt, pepper and garlic. Rub over roast.
Place in slow cooker with 1/2 c. water.
Cook on low for 6-8 hours.

About 1 hour before roast is done, combine ingredients for glaze in small sauce pan.
Heat and stir until mixture thickens.
Brush roast with glaze 2-3 times during the last hour of cooking.
Serve with remaining glaze on the side.

Rosemary & Oregano Chicken

Simple and delicious!  We all loved this meal.  (I adapted this recipe from here.)

Rosemary & Oregano Chicken

2-4 chicken breasts (I used 2 large breasts from Costco)
5-6 small, red potatoes, quartered (enough to fill the dish)
1/3 c. olive oil
1 tsp. fresh rosemary, chopped (I used dried)
1.5 tsp. fresh oregano, chopped (I used dried)
1.5 tsp. garlic powder
Salt & pepper to taste

Preheat oven to 375ºF.
Place chicken and potatoes into a large bowl.
Pour olive oil over top, and stir to coat.
Place coated chicken and potatoes in a large baking dish.
Sprinkle remaining ingredients over the top.
Bake for 1 hour, uncovered.

Italian Chicken and Vegetables

A friend of mine gave me this recipe - simple ingredients, easy prep, delicious results - we all loved it!

Italian Chicken and Vegetables

2 raw chicken breasts (sliced into smaller chunks)
Cubed new potatoes
Green vegetables (fresh or canned green beans, or I used frozen broccoli)
1 packet Italian dressing mix
Olive oil

Arrange potatoes, chicken and vegetables in 9x13 dish.
Sprinkle with dressing mix.
Top with a drizzle of olive oil.
Cover with foil and bake at 350 degrees for 1 hour.

Easy Crock Pot BBQ Ribs

I had never made ribs before these, but this recipe made it look so easy, I couldn't resist.  They did not disappoint!  Super messy, so have wet wipes handy!  (I adapted this recipe from here.)

Easy Crock Pot BBQ Ribs

RUB
2 Tbsp. paprika
2 Tbsp. packed brown sugar
1 Tbsp. kosher salt
1/2 Tbsp. ground black pepper

RIBS
5-6 lbs. baby back ribs (St. Louis-style spare ribs)
2-3 c. favorite BBQ sauce (we prefer Sweet Baby Ray's)

Combine paprika, brown sugar, salt and pepper in a small bowl.
Rub the mixture over the meaty side of the ribs.
Place ribs in slow cooker standing them upright with the meaty side against the wall of the cooker.
Pour the BBQ sauce over the ribs.
Cook on low for 4-5 hours until tender.
Remove ribs and allow to sit for 15 minutes (cover with foil).
Cut ribs apart.
Cover with BBQ sauce left in cooker if desired.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

This easy dinner received RAVE reviews from both boys... and it made great leftovers the next day!  (I adapted this recipe from here.)

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 0.5” thick (I used 3 thick Costco chops, that I sliced in half to get 6 thinner chops)
1 pkg. dry Ranch Dressing Seasoning
2 cans Cream of Chicken Soup (I used Healthy Request for the lower sodium)

(Instead of the suggested Parmesan Mashed Potatoes below, I just made my traditional mashed potatoes... but I used peeled and cubed yellow potatoes, 3 tsp. minced garlic from a jar, 1/2 c. Costco shredded Parmigiano-Reggiano cheese, 3 Tbsp. butter, 1/4 c. milk, and 1/3 c. light sour cream... and I used my hand mixer to whip them up.)

4 lbs peeled, cubed potatoes
5 Tbsp butter
1 c. fresh grated Parmesan cheese
6 cloves roasted garlic (see below)
1-1.5 c. milk
1 Tbsp. salt, or to taste
fresh cracked black pepper to taste

Place pork chops, ranch seasoning and soup into a crock pot on low heat for 5.5-6 hours.

About 45 minutes before pork chops are done, place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender.

Drain and transfer to a bowl and use an electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed.

For thinner mashed potatoes add more milk, slowly until your desired consistency.

Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Garnish with a little parsley on top.

Serves 6.

Roasted Garlic – Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Slow Cooker Creamy Chicken Noodle Soup

This was a quick and easy meal that fed us for 2 nights... the whole family loved it!  (Adapted this recipe from here.)

Slow Cooker Creamy Chicken Noodle Soup

1 (10.75-oz.) can cream of chicken soup
1 (10.75-oz.) can cream of mushroom soup
5 c. milk
2 c. cooked chicken (shredded rotisserie chicken... or I cubed my raw chicken and cooked it up quick in olive oil)
1 (9-oz.) bag frozen mixed vegetables (I used a mix of green beans, corn, carrots, peas)
1 tsp. seasoned salt
Salt and pepper, to taste
2 c. dry egg noodles

Whisk together soups and milk in your slow cooker.
Stir in chicken, vegetables and seasoned salt. Season with salt and pepper.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Stir in uncooked egg noodles 30 minutes-1 hour before serving.

Serves 8.

Aimee's White Chicken Chili

Fall is the perfect time of year for hearty meals like chili... and I've been craving some chicken chili lately!  I made this dish for us last night, and it did not disappoint!  In fact, Connor loved it, too.  (I adapted this recipe from here and here.)

Aimee’s White Chicken Chili

Olive oil
2 lbs. boneless skinless chicken breast, cubed
4 tsp. ground cumin
1 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
2 Tbsp. onion powder
3-4 tsp. minced garlic
4 c. (2 cans) reduced-sodium chicken broth
4 15-oz. cans Great Northern beans
1 sm. can diced mild green chilies
2 11-oz. cans whole kernel corn
2 c. (1 bag) KRAFT Mexican Cheddar Jack cheese, shredded
1 c. sour cream
Cilantro, chopped

Heat oil in a large skillet over medium-high heat.
Add cubed chicken, cumin, oregano, salt, pepper, & onion powder.
Cook approximately 5-7 minutes, or until chicken is cooked through.
Add minced garlic to the chicken, and cook for an additional 2-3 minutes.
To a large soup pot, add cooked chicken, chicken broth, beans, corn, & chilies.
Bring mixture to a boil.
Once at a boil turn to low heat, cover, and simmer for about 15 minutes.
Uncover, add cheese and sour cream, and stir until melted/mixed together.
Spoon into bowls, and sprinkle with cilantro… enjoy!

If doubling and warming in a crockpot... you'll need 2 6-qt pots, and I use 2 packages of Costco chicken breasts. Let everything simmer together for a few hours, but wait to add the cheese and sour cream.