[chicken fettuccine casserole]

Prep Time: 20 Min
Total Time: 50 Min
Serves: 2

4.5 oz refrigerated fettuccine
2 Tbsp salted butter
2 Tbsp all-purpose flour
1 cup chicken broth (from 32-oz carton)
1/4 cup half-and-half
3/4 cup cubed cooked chicken
1/4 cup oil-packed sun-dried tomatoes, drained and cut into thin strips
1 slice bacon, crisply cooked and crumbled
2 Tbsp shredded Parmesan cheese

Heat oven to 350ยบ. Drizzle square baking dish, 8x8x2 inches, with olive oil. Cook and drain fettuccine as directed on package.  While fettuccine is cooking, melt butter in 1-quart saucepan over medium heat. Stir in flour. Gradually stir in broth.  Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half. Stir in chicken, tomatoes and bacon.  Add fettuccine to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until hot in center.

[biscuit, ham and potato bake]

so simple... an easy Sunday morning feast
This recipe is based on a recipe by Pillsbury
Prep Time: 15 Min
Total Time: 55 Min
Serves: 2

2 Pillsbury Grands frozen buttermilk biscuits (from 25-oz bag)
2 eggs
1/3 cup 1% or nonfat milk
1/4 teaspoon ground mustard
1 cup frozen potatoes, (diced hash browns, uncooked)
1/3 of a red bell pepper, diced
1/3 of a white onion, diced
1/2 cup diced ham
1/2 cup shredded Cheddar cheese (2 oz)

Place frozen biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 40 seconds or until soft.  Heat oven to 350°F. In medium bowl, beat eggs, milk and mustard with wire whisk until blended. Stir in potatoes, ham and cheese.  Drizzle 2-quart Pyrex pan with olive oil.  Cut each biscuit into 8 pieces; arrange evenly in dish. Pour egg mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuits are covered with egg mixture.  Bake 40 to 45 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.

[creamy potatoes and pork chops]

super easy, super basic meat and potatoes
Prep Time: 20 Min
Total Time: 1 Hr 15 Min
Makes: 4

2 bone-in pork loin chops, trimmed of fat
1/2 tsp seasoned salt
1 (10 3/4-oz) can condensed cream of mushroom soup
1 1/4 cups milk
1 Tbsp Worcestershire sauce
8 red potatoes, washed and quartered with skins left on
1 cup frozen sweet peas 

Heat oven to 350°F. Sprinkle pork chops with seasoned salt. Spray large nonstick skillet with nonstick cooking spray.  Heat over medium-high heat until hot. Add pork chops; brown well on both sides.
In 13x9-inch (3-quart) glass baking dish, combine soup, milk and Worcestershire sauce; mix until smooth. Add potatoes and peas; stir until coated. Place browned pork chops over potato mixture. Cover with foil.
Bake at 350°F. for 30 minutes. Uncover; bake an additional 20 to 25 minutes or until potatoes and pork chops are tender.
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