White Sauce Chicken Manicotti with Broccoli Recipe

Every time I look at this photo it makes me want to lick the screen. I'm serious. I love this recipe so much that it might be on my top 10 favorite food of all time. Spaghetti is my #1 :-)

This recipe is super easy to make and it's a fave in our home. What's not to like?

Protein and veggie in one.

Here's what you need:

1 can cream of chicken ( 10 3/4oz can)

1 1/2 cup water

4 oz. Velveeta cheese, cut it in cubes

2 cups fresh or frozen broccoli

12 uncooked manicotti shells

1 lb. boneless chicken breast (no skin) cut in strips

cooking oil or butter

salt & pepper to taste

1/4 cup grated parmesan cheese

How to make it:

1. Heat the oven to 350F

2. Add oil into a medium pan (enough oil or butter) to brown chicken cook for 5-8 minutes until slightly brown add salt and pepper to taste. (Cool)

3. Place soup, water and velveeta cheese in a sauce pan and cook on medium heat and mix until cheese is all melted and well blended. Stir to prevent from burning.

4. Spread 1/2 of the sauce onto bottom of 9 x 13 baking dish.

5. Add broccoli into the remaining sauce in the pan and mix well.

6. Stuff the uncooked manicotti with the cooked chicken and place in baking dish.

7. Top with the remaining sauce mixture and broccoli and sprinkle parmesan cheese.

8. Cover with foil and bake for 35 - 45 minutes or until pasta is tender and done.

Chicken skillet dish - Recipe

Hey guys! It's been a really long time since I made some noise in here. I am finally back in the swing. I've been doing the planned menu again for a while, then stopped. This was one of the planned recipe and this is hubby and kids approved. Taste even better the next day.

You will be seeing more of me here since I'm going to be doing some reviews and giveaways.  Yah, who doesn't like giveaways? I do, and I will be sharing some of the goodies with you.

Let's get back to the foodies first. As I was saying, this was pretty good, super easy to make

and quick too. You probably have all the ingredients in your freezer and pantry.

Here's what you need:

• 1 1/2 cups water
• 1/4 cup  butter (melted)
• 1 box stuffing mix ( I used stove top)
• 6 boneless chicken ( cut in half sideways so it's not too thick)
• 1 small can condensed cream of chicken
• 1/3 cup sour cream

What you do:

1. Boil 1 1/2 cup water and add butter. Shut off and mix in the box of  stuffing and mix well.

2. Cook boneless chicken in a large nonstick skillet with butter or spray oil for 5 minutes each side.

3. While cooking the chicken mix the cream of chicken and sour cream and mix well.

4. Pour the cream mixture over chicken and top with the cooked stuffing and cover. 

5. Cook on low heat for another 10 - 15 minutes or until chicken is done. 

** This can also be done in a baking dish. Prepare everything and cook chicken for a couple of minutes on each side. Place on the bottom of the baking dish. Mix the soup and sour cream and pour over chicken. Top with the stuffing and cover with foil. Bake for 35 minutes on 375* F. Uncover and bake for another 5 minutes for a crispier topping. 

Now it's ready to be served and enjoy. Please let me know if you have tried this. I would love to hear from you. Come visit me on FACEBOOK and make sure you say HI :-)

Crunchy stuffing cheesy chicken bake RECIPE

Hey everyone! How long has it been? I'm back, again!

Western New York is safe from Sandy. The storm gave us a little bit of shake and a little scratch, but overall our town and the surrounding ares is safe. Some areas are without power and school closed.

Wishing and hoping everyone their safety and stay safe!

So here we are again. This is why you're here right? To check and see if I have more super easy recipe? Well, here's another one that I'm sure your family will love.

Here's what you will need:

• 1 box of stuffing mix for chicken (6 oz.)
• 1 lb. boneless / skinless cut into cubes or bite seize pieces (cooked)
• 3 cups frozen or fresh broccoli florets (frozen thawed and drained)
• 1 can cream of chicken soup (10 3/4 oz.)
• 1/2 cup milk
• 2 cups shredded cheddar cheese

How to make it:

1. HEAT oven to 400F.
2. SAUTEE or boil chicken with salt and pepper (set aside)
3. PREPARE stuffing as directed on the box
4. MIX broccoli and cooked chicken in a baking dish (9x13" pan)
5. ADD cream of chicken, milk and cheese mix well and top with stuffing.
6. BAKE for 20 minutes or until the stuffing is slightly crispy, cheese melted and heated through.

Not so fansy Chicken Cordon Bleu Recipe

This is the very very first time I've made this dish.  I've wanted to make this dish a long time ago but the recipes online mostly requires pounding the chicken and rolling and.... to much work for me. LOL!

I then thought hmmmm! I'm pretty sure it doesn't need to be flat. Why can't I just use chicken breast and not worry about it being flat. So I searched and searched and finally stumbled into something. I LIKE LOVE IT!!!!  It tasted very good and the chicken was so juicy and best of all the hubby and kids loved it.

Doesn't that look good? I thought so. And, it was easy to make.

Here's what you need:

* 1 package stuffing mic (I used chicken)

* 6 small boneless and no skin chicken breast

* 6 slices deli sliced ham

* 1 can cream of chicken 

* 6 slices of swiss cheese

 

How to make: (With regular oven)

1. Preheat oven to 400F.

2. Make the stuffing (follow the direction on the box) set aside.

3. Place the cream of chicken on a microwaveable dish and heat on high for 1 or 2 minutes (please take it out of the can before heating or you will have an exploding microwave, lol)

4. Spray a 13x9 baking dish with spam and place chicken, top it with the ham, stuffing (depends how much stuffing you want. I used all of mine on all 6 chicken and just pile it on top. Scoops cream of chicken on top.

5. Bake for 25 - 30 minutes or until chicken is done. (Chicken breast is cook at 180F). Top with cheese and bake another 5 minutes to melt.

6. Enjoy!

** If using a Nuwave oven:

1. Use an aluminum foil and I lightly spray it with spam. Place individual chicken and top with ham and stuffing. Cook on high for 10 minutes.

2. Scoop cream of chicken right out of the can on top of the stuffing. Cook another 8-10 minutes on high.

3. Top with cheese and I do another 3 minutes to melt the cheese.

4. Enjoy!

~~ Thanks for stopping by and make sure leave a comment below and say hi ~~  

Chicken Spaghetti - Recipe

I apologize to those who waited, now it's finally here. I have finally made the chicken spaghetti. I've told a few people about this and they always say, they've had it before. Well the thing is, when you or others hear spaghetti, they always think red sauce. This isn't based on red sauce, it's actually white.

This recipe feeds about 6 to 8 people so you can either make half of what the recipe calls for or make the whole entire thing have it for lunch the next day. LOL!

Break the spaghetti, I broke them into 3 and set aside.

You will need small onion, 2 cream of chicken or cream of mushroom, whichever you prefer.

Seasoned salt, cayenne pepper and some fresh black pepper.

Diced up green peppers and 1 jar of pimientos, drained.

4 chicken bouillon cubes and 8 cups of hot water.

Cooked and diced chicken

Saute the onion in butter and olive oil, this makes the house smell soooo good :-)

Add the chicken

Add the cream of chicken or the cream of mushroom

Cheddar cheese

Diced green peppers

Pimientos

Chicken broth from the chicken, you will see what I mean when you see the recipe.

Mix it all so they will be happy all swimming together.

Mix in the drained spaghetti. Oh, make sure you use a huge enough pan so the ingredients doesn't overflow.

Add the rest of the cheese in the end and mix well. Let it simmer for 10 minutes and serve.

It's pretty good but too heavy. It's filling, well, it's pasta. LOL!

Here's what you need:

• 1 lb. boneless chicken breast
• 4 chicken bouillon cubes or 4 cans of chicken broth
• 1 box spaghetti (1 lb.) broke them in 3 pieces
• 2 cans (103⁄4 oz. can) cream of chicken ( I used Campbell's)
• 1 1/2 cups shredded Cheddar
• 1 tbsp. butter
• 1 tbsp. olive oil
  
• 1 small onion, finely diced
• 1/4 cup finely diced green bell pepper
• 1 jar (4 oz) diced pimientos, drained
• 1 tsp seasoned salt
• Freshly ground black pepper to taste
• 1/8 to 1/4 tsp cayenne pepper, optional

Here's what you have to do:

• Add the chicken to a stockpot. Fill with 8 cups hot water and add the bouillon and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, or when the inside is no longer pink. Remove the chicken from the water (save the broth and keep the water boiling) using tongs or a slotted spoon and set it aside on a plate to cool.

• Remove 2 cups of broth from the pot and set aside. Add the spaghetti and Cook until tender. Drain it and set it aside.
• Cut up the chicken in cubes.
• Heat olive oil and butter in a large pan and add the onions. Cook till caramelized and add the cooked chicken. Add the 2 cans of cream of chicken, 1 cup of cheddar cheese, green pepper, pimientos, 2 cups of the saved chicken broth and mix well.
• Add the seasoned salt, black peppers and the cayenne pepper. Just be careful with the cayenne if you have kids in the house, it might be too spicy for them.
• Add the rest of the cheese on top and cover, simmer in low for 10 minutes and serve.
  

❤ clairebakescakes ❤

Broccoli Carrot Tetrazzini - Recipe

When I first saw this I wasn't so sure if I would like it. But heck Mullet Man and One eye blond girl was coming for dinner so they were my guinea pigs, it's alright they knew about my plan. LOL! I made them the Creamy red velvet cheesecake to make up for it, just in case the Chicken and Tetrazzini wasn't that good.


I liked it 'coz it didn't need a lot of ingredients and it has veggies in it. That's always a plus in my house. Although my kids aren't picky at all and they love their veggies. Yes, lucky me :-)

After all the boiling part is done, then we do the Rue. This is the good part, actually eating is the good part, but this is the other good part. LOL!

We need the milk
and butter, don't be using other stuff. Use the real thing.
Start the rue by melting the butter and adding the flour.
Add milk gradually
Then the Parmesan Cheese
Grease your glass baking dish (13x9)
Place your pasta and veggies and pour the rue on top.
Sprinkle more Parmesan cheese on top and bake. Then you wait, hum-hum-hum.
Serve it with chicken. Chicken is marinated with Balsamic Vinaigrette dressing & Marinade from Kraft for the whole day or overnight in the fridge.

Ingredients:

• 8 oz. uncooked spaghetti, broken into thirds
• 1 whole broccoli, cut up in florets
  
• 1 cup sliced carrots
• 2 tbsp. butter
• 3 tbsp. all purpose flour
• 2 cups milk
• 1/2 cup grated parmesan cheese
• 1/4 cup grated parmesan cheese (for sprinkling on top)
• 1 small can mushroom (optional)
• 0pepper to taste
  

Direction:

• Cook spaghetti as directed on package. Drain; rinse with hot water. Cover to keep warm; set aside. Cook vegetables until crisp-tender. Drain; set aside.
• Meanwhile, heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish. Melt butter in medium saucepan over medium heat. Stir in flour until smooth. Gradually add milk, cooking and stirring until well blended. Cook 6 to 10 minutes or until mixture boils and thickens, stirring constantly. Stir in 1/2 cup Parmesan cheese and the pepper.
• Spoon cooked spaghetti into greased baking dish. Top with cooked vegetables and sliced mushrooms. Pour milk mixture over mushrooms. Sprinkle with 1/4 cup Parmesan cheese
• Bake at 400°F. for 15 to 20 minutes or until mixture bubbles around edges and is thoroughly heated.

I didn't really like the outcome of this dish. It was good but I will probably change it next time. I might add some chicken broth and some cream of mushroom and I might add some cooked chicken in the dish as well to make it the whole meal.

I will post it here when I get to that and share everyone the recipe.