Hearty Chicken and Noodle Casserole

Hearty Chicken and Noodle Casserole

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1 can Campbell’s Cream of Mushroom Soup
½ cup milk
¼ tsp ground black pepper
¼ cup grated Parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
½ cup shredded Cheddar cheese


1.  Stir soup, milk, black pepper, grated Parmesan cheese, vegetables, chicken, and noodles in 1 ½ qt casserole dish.

2.  Bake at 400º for 25 minutes or until hot.  Stir.

3.  Top with Cheddar cheese.


SURVEY SAYS:  Keeper!  Everyone really liked this recipe and it was SO EASY!  Definitely need to double it next time, though, as we ate all of it when I cooked it in the amounts above.

The World’s Best Chicken

The World’s Best Chicken

From:  "What's For Dinner, Mom?" Group

so easy to do this recipe...especially when you just don't know which chicken dish to make next!  Plus, these are staples we all have in our pantry!

1 pound boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & Pepper to taste
Rosemary for garnish (optional)

Preheat oven to 400 degrees.
In a small bowl, mix together mustard, syrup, and vinegar.
Place chicken breasts into 9×13 baking dish.
Season with salt and pepper.

Pour mustard mixture over chicken.
No need to marinate. I love that because I hate marinating/often forget to until it’s too late.
cover with foil and bake for about 30-40 minutes or until juices run clear.
Season with rosemary.

World’s Best Chocolate Chip Cookies

World’s Best Chocolate Chip Cookies

www.allrecipes.com

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
2 teaspoons hot water
½ teasoon salt
2 cups chocolate chips

1.  Preheat oven to 350º
2.  Mix butter, white sugar, brown sugar until smooth
3.  Beat in eggs one at a time, then stir in vanilla.
4.  Dissolve baking soda in hot water - add to batter, along with salt
5.  Stir in flour and chocolate chips
6.  Make into balls and put on pans
7.  Bake for about 10 minutes or until edges are nicely browned.


SURVEY SAYS:  SO GOOD and pretty easy to make, too!!!!  I recommend using parchment paper on the cookie sheets so that the bottom of the cookies don’t get burnt.

Lemon Pepper Chicken with Creamy Pasta

Lemon Pepper Chicken with Creamy Pasta

From the Recipe Shoebox.com

The ingredients:
4 boneless, skinless chicken breasts (about 1-1/2 pounds)
salt and pepper
2 Tbs. olive oil, divided
3-4 garlic cloves, minced
1 Tbs. grated lemon zest
3 Tbs. fresh lemon juice (I used 1-1/2 lemons to get enough juice and zest)
1 lb. spaghetti noodles
1 cup ricotta cheese
1 cup grated Parmesan cheese
2 Tbs. finely chopped fresh parsley

Directions:
Pat chicken dry paper towel and season with salt and pepper.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.  Cook chicken until well browned and almost cooked through, about 4-5 minutes on each side.  Transfer to cutting board and cover with foil.  Let rest 5 minutes, then slice crosswise into chunks.

Heat remaining oil in now empty skillet over medium heat until simmering.  Cook garlic and 3/4 teaspoon pepper until fragrant, about 30 seconds.

Add lemon juice and simmer, about 1 minute.  Add chicken  and any accumulated juices and cook an additional 3 minutes or until chicken is cooked through.

Meanwhile add 1 tablespoon salt and pasta to boiling water and cook until al dente.  Drain the pasta in a colander over a bowl and reserve pasta water.  Return the drained pasta to the pot.

In a separate small bowl, combine ricotta, Parmesan, lemon zest, and 1/4 tsp. salt.  Add to the drained noodles.  Stir together.  Add chicken mixture, parsley, and 1/2 cup reserved pasta water, adding more pasta water as needed for moisture.  Season with salt and pepper to taste.  Serves 8.  Serve immediately with fresh, hot bread.  Enjoy!

SURVEY SAYS:  so good!!  Definitely a keeper!