Chicken Marsala Casserole

Recipe combined from Food Network and Taste of Home

Ingredients:

• 4 Boneless skinless chicken breasts, cut into bite size pieces
• 2 TBS olive oil
• 1/2 tsp dried thyme
• 16 oz penne pasta
• 2 TBS butter
• 1 large shallot, finely diced
• 6 oz mushrooms (I prefer porcini or crimini)
• 4oz prosciutto, diced (optional)
• 1 1/2 cups Marsala wine
• 1 1/2 cups chicken broth
• 1 1/2 cups beef broth
• 1 cup heavy cream
• 4 TBS cornstarch
• Salt and pepper to taste
• 1/2 cup seasoned bread crumbs
• 1/4 cup grated parmesean cheese
• 3 TBS melted butter

Directions:
In a large stockpot, cook penne in salted, boiling water until al dente. Drain well. While the pasta cooks, heat olive oil in large skillet and cook chicken with dried thyme until browned. Set chicken aside and cover to keep warm. Add 2 TBS butter to skillet and saute shallot and prosciutto until soft. Add mushrooms and continue to cook until soft. Add Marsala and reduce heat to medium for about 5 minutes. Whisk cornstarch into the chicken broth then add both the beef and chicken broth to the skillet - cook until thickened. Add chicken and penne into mixture and mix well. Salt and pepper to taste. Pour into a greased 9 x 13 baking dish. Mix breadcrumbs, parmesan cheese, and melted butter. Sprinkle mixture on top of casserole and bake, uncovered for about 15 minutes at 350 degrees F. The top will get crunchy.
Serves 10-12

Submitted by Callie Cahill

Ham & Pasta Skillet

Quick and easy meal on a busy night. Found this recipe on Campbell Foods website.

Ingredients:

• 1 can Broccoli Cheese Soup
• 1 C milk
• 1 Tbsp. Spicy Brown Mustard
• 1 pkg broccoli, thawed & cook in microwave some
• 1 1/2 C ham, cubed
• 2 1/4 C shell pasta, cooked & drained (or pasta you have on hand)

Directions:

Heat soup, milk, mustard and broccoli in skillet over medium - high heat to boil. Reduce heat to medium - low for 5 -10 minutes or until broccoli is tender. It helps to cook broccoli in microwave some before starting so that the broccoli isn't hard.
 

Stir in ham and pasta, cook until bubbly and hot.

Submitted by: Christie Szklenski

Hamburger Pie

Simple and easy to prepare. And doesn't require a lot of ingredients. You can either use a ready made pie crust or make your own.

Ingredients:

• 1 lb ground meat, cooked & drain well (add onion powder if using green beans, omit otherwise)
• salt
• pepper
• corn or green beans (aprox. 4 servings)
• 1 can tomato soup
• pie crust (top & bottom)

*** Defrost veggies before making at least 2hours ****

Directions:
Cook hamburger, drain well. Combine veggies and soup.
Put in pie crust and bake at 375 for 30 - 45 minutes.

*Variations.... taco seasonings if using corn to make a "southwest" type pie if you wanted.

Submitted by Christie Szklenski

Chicken & Wild Rice Casserole

Chicken and wild rice casserole by Paula Dean's Lady and Sons Too! cookbook

If you know Paula's cooking, then you know this is not low fat but it is GOOD and Fall is the time of year for Comfort Food!! Be careful with the curry powder, depending on how much you like it. I am not a big fan of Indian food and when Jeff decided to make this, I was worried about the taste. The curry powder compliments the other ingredients. Enjoy!
 

Ingredients:

• One 6 oz package long grain and wild rice, cooked according to directions
• 4 cups diced cooked chicken breast
• Two 10 oz cans of cream of chicken soup (can use the light version)
• One Cup Mayo
• 2 teaspoons curry powder, or to taste.
• One 8 oz pacakge Pepperidge Farm Cornbread Stuffing Mix
• 1/4 cup ( half stick) butter

 

Directions:
Place rice in a greased 2 quart casserole. Layer the chicken on top of the rice. Mix the soup, mayo, and curry powder, and pour over the chicken. Sprinkle the cornbread mix over the casserole as a topping and place the butter (cut into small squares) on top.

Bake at 350 for 30 min or until bubbly. Serves 8.

Submitted by Jessica Moore

Stuffed Pork Chops

Ingredients:

• Thin cut pork chops
• Stuffing (uncooked)
• Cream of Celery soup
• Salt
• Pepper

Directions:
Flatten Pork Chops with the spikey side of the flatner (I do not know the technical term... Sorry)
Sprinkle with salt (I used the fine sea salt)
Sprinkle with pepper
Place some of the uncooked stuffing mix onto one end of the pork chop
Roll the pork chop starting with the stuffing side
Either tie the pork chop together or I used skewers sticks and just cut off the excess
Smear some cream of celery soup over each chop
Pour uncooked stuffing on chop
Cook at 425 for 40 mins.

Submitted by Kelly Lockwood

Chicken & Dumpling Soup

This recipe came from a friend. I have changed some things from the original recipe-  I cut up a half an onion into big chunks to add some flavor and I try to throw in some carrots and corn in attempts to get my toddler to eat some vegetables :)

Another easy recipe that is a family favorite!

Ingredients:

• 1 can Grands Reduced Fat biscuits
• 2 cans Fat Free Cream of Chicken Soup
• 2 32 oz cartons Fat Free Chicken Broth
• 3 large chicken breasts
• (again- I add some onion and carrots/corn)
• seasons to taste - garlic, onion, rosemary, parsley, pepper, crushed red pepper for kick (I typically use rosemary)

Directions:

Cook chicken with seasonings.

Bring broth and cream of chicken soup to a boil.

Add chicken (and vegetables if you want to add them)

Cut up biscuits into small pieces and add to broth

Turn heat to Low-Medium and cover

Simmer about 10-15 minutes - stir and check dumplings

If still raw- cover and continue to simmer until done

Submitted by Kelly Guzie