Zesty Baked Chicken Cordon Bleu Pasta » Super Glue Mom™ I don’t cook like this every day… but a girl has got to satisfy her Southern Man’s appetite for comfort food. While I don’t do buttered, smothered, twice baked or fried; now and then I surprise him with a baked dish that blows him away. While perusing Pinterest, I came across a recipe for Chicken Cordon Bleu Pasta that looked delicious but I knew would be too bland for my Southern Man. I mean, people down here suck crawfish heads with all those spicy juices and call it delicious. Anyways, back to the pasta. It’s immensely gratifying to pull out a 9″ x 13″ pan of baked goodness and know that your man will love it. Doesn’t it look delicious? The best part is that this is one of those busy mom’s 30 minute meals that are staples in my household. Of course you want to know what’s in it, right? Zesty Baked Chicken Cordon Bleu Pasta Author: Laura @ SuperGlueMom.com Serves: 8 Ingredients Instructions Cook pasta according to package.
Layered Mexican Casserole Recipe with Chicken, Green Chiles, Pinto Beans, and Cheese (This Layered Mexican Casserole Recipe with Chicken, Green Chiles, Pinto Beans, and Cheese is a perfect family-friendly choice for our month of Daily Phase One Recipes. To see all the other recipes from the month, just click on that link, and check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.) I grew up eating casseroles, which in those days usually had white rice, noodles, pastry, tortillas, or potatoes, and some kind of canned cream soup. Then I changed my eating habits and didn't want to use those ingredients any more, but I still craved the comfort-food appeal of a casserole, as well as the way they make such great leftovers. If you also had a mom who made those canned soup casseroles, the flavors in this recipe may remind you of chicken enchilada casseroles from the past with layers of tortillas, diced chicken, a sauce made of sour cream and cream of chicken soup, and cheese. Measure out 4 cups of diced cooked chicken. Ingredients: 1 can (15 oz.)
Black Pepper-Garlic Chicken Here's one on my favorite Stir-fry recipes, inspired by Black Pepper Chicken served at Panda Express Restaurants. The savory sauce took a bit of tinkering, but I think this copycat version is really close... and it's delicious, too! Please... don't forget to start this recipe with Velveted Chicken. It's a very simple technique that'll turn any Chicken Stir-fry into a mouth-watering Asian masterpiece! Ingredients: 1 lb. Stir all of the sauce ingredients together in a small bowl, allowing about 10-15 minutes for the flavors to mingle/mature while you slice the vegetables. Stir-fry: Heat 2 Tablespoons oil in a large skillet or wok over medium-high heat until almost smoking. Add the sliced red/yellow onions to the skillet, stirring constantly for about one minute. Add the sliced celery, green onions and chopped garlic to the skillet. Add the stir-fry sauce. Add the velveted chicken, reduce the heat to medium and stir to coat. Serve over prepared Basmati or Jasmine Rice. Enjoy!
Chicken Spaghetti Casserole Chicken Spaghetti Casserole When I asked Facebook fans the other day about the possibility of me posting a new casserole recipe, I received an overwhelming response. It seems that there are a lot of casserole-lovers out there! This is quite the cheesy casserole, and I mean that in a good way. Here’s what you’ll need for this recipe. Boil the pasta, just so it’s kinda al dente (still has a slight bite to it). Melt 1 tablespoon of butter in a pan. Cook the veggies in that melted butter, just until they’re a little bit softened up. Mix nonfat milk with fat-free cream of mushroom soup. Pour that sauce into the veggies. Mix it up. Add cheese. It melts into the sauce nicely. Mix in chopped, cooked chicken and the pasta. Add some tabasco for flavah. Pour it into a greased baking dish. It looks purdy, don’t it? More cheese. Sprinkle it on the top. Bake it for a half hour or so, and it comes out all bubbly and hot and melty. Dish it up and eat!