Tuscan Chicken Orzo

 Well I found another recipe that will be added as a staple in our home. N2 had 3 plates and J had 2 large plates, I even went back for more. It’s a super simple dump and bake dish that you can absolutely take some short cuts on. Let’s get into it.

Tuscan Chicken Orzo

Ingredients 

1 lb rotisserie chicken, pulled

2 C dry orzo noodles

3 1/2 C chicken broth

1/2 C heavy cream

1 tsp minced garlic

1 jar sundried tomatoes - with the oil

Spinach - fresh (I chop mine up a little with a kitchen shears after it’s in the dish)

Italian seasoning

Pepper

Salt

Garlic powder 

1 C Parmesan shredded cheese 

Directions 

Preheat your oven to 425* F and grease a 9x13 baking dish. Add everything but the Parmesan cheese to the dish and give it a little stir to ensure the orzo is completely covered with liquid. Bake for 40 minutes. Remove from oven and slowly fold in the Parmesan cheese. Enjoy!

Chicken Fettuccine Alfredo

 Another TikTok recipe for the win! The whole family loved it and we will now never buy store bought Alfredo sauce ever again. It’s that good! Not to mention that easy to make! 

Chicken Fettuccine Alfredo 

INGREDIENTS

10 oz fettuccini

1 lb of chicken breast

1/2 tsp Salt and Pepper

1 tsp Garlic Powder and Italian Seasoning

2 tbsp butter

1 stick of butter

2 TBSP of minced garlic

1 1/4 cups of heavy cream

1/2 tsp salt

1/2 tsp pepper

1 tsp Italian seasoning

1 1/4 cups shredded Parmesan cheese

Dried parsley

INSTRUCTIONS

Boil fettuccini following the directions on the box.

Cut chicken in half lengthwise (to make them thinner) and season with 1/2 tsp salt and pepper, and 1 tsp garlic powder and Italian seasoning.

In a skillet over medium-high heat melt 2 TBSP of butter. Sear chicken on both sides until they are golden brown. Place in the oven at 400 degrees F to let the chicken finish cooking. I check with an internal meat thermometer to make sure it reaches 165 degrees F.

In a separate pan, melt 1 stick of butter over medium-low heat and add minced garlic stirring well. Add heavy cream, stirring constantly.

Add 1/2 tsp each of salt and pepper and 1 tsp Italian seasoning. Add 1 1/4 cup of shredded parmesan cheese stirring until it thickens.

Once the Alfredo is to the consistency you like, add the cooked fettuccine and stir until well combined. Top with sliced chicken. Serve.  

*Do note we doubled this recipe to feed 5 people (2 adults and 3 teenagers) and had enough for two lunches.*

*You could absolutely do this with shrimp and just cook that as you usually would*

Orzo Chicken Casserole

 Y’all! This was another TikTok recipe I saw and had to try! Tonight I’m home alone as our youngest is at work and the middles are with my hubby packing bacons and hams. Even though I’m alone, I made dinner tonight for them to have when they all get home. Let me tell you, I LOVE IT! The kiddos who don’t like mushrooms may not care for it but.. It’s a rather easy, one pot/pan meal. Let’s get into it.

Orzo Chicken Casserole

Ingredients

2 C uncooked orzo pasta 

3 1/2 C chicken broth

1 pkg Lipton Beefy Onion Soup Mix

1 rotisserie chicken, deboned

8 oz sour cream

1 can cream of mushroom soup 

Spinach, fresh and as much as you want (I used baby spinach and chopped it up a bit)

Mushrooms, fresh and as much as you want (I used sliced Portabella mushrooms and chopped those up a bit)

Shredded parmesan cheese

Instructions

Preheat oven to 425* F

Spray a 9x13 baking dish and add in your orzo pasta, chicken broth, beefy Lipton soup mix, chicken, spinach, mushrooms, sour cream and soup.

Give it a light stir, be sure to keep orzo covered in the broth.

Bake for 30 minutes.

Remove from oven and stir really well. Top with parmesan cheese.

Place back in oven for another 15 minutes.

One Pot Rigatoni

 We made this a while ago and it was a huge hit in this house .. can’t believe I forgot to share it!! Let’s do it!

One Pot Rigatoni 

Ingredients 
1 lb Ground Italian Sausage
8 oz Rigatoni
1 Tbsp Garlic
1 can Tomato paste
Italian seasoning
8 oz can Tomato sauce

2 C Chicken stock
1 C Heavy Cream

Directions

Brown sausage, drain grease off

Add heaping scoop of garlic and tomato paste - give it a good mix

Add Italian seasoning, salt and pepper to taste and tomato sauce

Add rigatoni 

Add chicken stock & heavy cream

Let simmer for 10-15 minutes

Let stand a few minutes before serving 

Chicken/Turkey Tetrazzini

It’s been a hot minute but this was dinner this evening and it was delicious! It reminds me of the Bear Creek Pasta from a local place called Grizzly’s. Next time though I don’t feel like I’ll use the Italian seasoning. It just didn’t fit this dish. Also, I did use two 8oz packages of mushrooms I sliced. 

Chicken/Turkey Tetrazzini 

 INGREDIENTS

1 package of spaghetti or fettuccine pasta -we used angel hair pasta

3 cups of cooked, shredded chicken -we used 4 cups of smoked turkey

1 can cream of chicken soup

1 can cream of mushroom soup

1 package of mushrooms -we used 2 8oz packs, and sliced the mushrooms 

1 Tbsp minced garlic

1 Tbsp olive oil -we used 3 Tbsp of butter

1 (16 oz) container of sour cream

1/3 cup butter, melted

1/2 cup chicken broth

1 Tbsp garlic powder

1 Tbsp Italian seasoning -we won’t be using Italian seasonings again

Salt and pepper to taste

1/4 cup parmesan cheese

2 cups mozzarella cheese

DIRECTIONS

1. Preheat oven to 350 degrees.
2. cook pasta according to package
3. Add 1 tbs of olive oil and 1 tbs of minced garlic to a pan. Cook garlic until fragrant, then add mushrooms and sauté until soft.
4. Combine shredded chicken, cream of chicken soup, cream of mushroom soup. sour cream, butter, chicken broth, sautéed mushrooms, 1 cup of mozzarella, and seasonings in a large bowl.
5. Add cooked pasta to mixture, we found it easier to use tongs and toss
6. Pour mixture into a greased baking dish and top with remaining mozzarella and parmesan cheese.
7. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes.
8. Serve and enjoy!

Cheesy Chicken Tortellini Bake

 We haven’t made this one in a hot minute but we do love it so figured it’s blog worthy and maybe just maybe we will make it soon and I can add a photo. 

Cheesy Chicken Tortellini Bake

Ingredients 

Pasta Mixture

1/2 cup chopped onion

1 teaspoon olive oil

1 tsp. minced garlic

1 jar (16 ounces) white Alfredo pasta sauce

2 packages (9 ounces each) refrigerated cheese-filled regular or spinach tortellini

1½ cups cubed cooked chicken

1 cup milk

1 cup water

1 cup frozen peas

1 teaspoon ground black pepper

2 tablespoons snipped fresh basil leaves or 1 teaspoon dried basil leaves

Crumb Topping

1/4 cup grated Parmesan cheese

2 tablespoons butter or margarine, melted

1 cup fresh bread crumbs

Instructions 

1. Preheat oven to 400°F. For pasta mixture, heat oil over medium-high heat; add onion and garlic..
2. Cook and stir 3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir basil into pasta mixture.
3. Meanwhile, for crumb topping, place butter in small dish and microwave on HIGH 30-45 seconds or until melted. Stir in bread crumbs and cheese; mix well.
4. Spoon pasta mixture into casserole dish;
5. Sprinkle with crumb topping. 
6. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.

Ah-mazing Goodness!!!!!

This recipe is going into our regular dinner rotations! So so SO good!! Even the husband went back for seconds! It is that good!!

Yes, I am super super excited about this AH-MAZING recipe! It’s another TikTok win!!!

Usually I do NOT post twice in a day but this simply cannot wait! 

One Pot Creamy Rigatoni 

Ingredients 

1 lb. ground beef - we used sweet Italian sausage 

1/2 onion, finely diced

1 24oz jar of your favorite pasta sauce - we used Rao’s Roasted Garlic

1 16oz box of rigatoni noodles

4 C chicken broth/stock

3-4 cloves of garlic, minced

1-2 5oz packages Boursin garlic and herb cheese - we used two! 

Onion powder, to taste

Garlic powder, to taste

Italian seasoning, to taste

Instructions 

Brown your meat with your finely diced onion and minced garlic. Drain the grease. Season the meat with onion powder, garlic powder and Italian seasoning. Add your 24oz jar of pasta sauce and the 16oz box of rigatoni noodles. Top it off with the 4 C of chicken broth/stock. Make sure all of the noodles are covered by the liquid. Bring this to a boil. Cover the pot and leave for 20 minutes or until the past is al dente. Stir in a 5oz package of garlic and herb Boursin cheese until it is completely melted. Garnish with some fresh parmesan cheese.

One of my favorite meals!

 It’s been a hot minute since I’ve made chicken à la king!! My mother and siblings were talking about it last week and today it was finally cool enough outside to do this one!! 

Chicken à la king

1 C butter
1 red pepper, diced
1 green pepper, diced 
1 pkg fresh sliced baby bella mushrooms 
1 C flour
1 tsp salt
1/2 tsp black pepper
3 C milk
2 1/2 C chicken stock
4 C cut up chicken (or turkey)
Egg noodles or toast

Melt butter in saucepan over medium high heat. Cook peppers and mushrooms in the butter, stirring occasionally until cooked.

Stir in flour, salt and pepper. Cook for a couple minutes. Stir in milk and stock. Heat to boiling, stirring constantly. Bring to a boil and stir one minute. Stir in chicken/turkey, cook until hot. Serve over cooked egg noodles or toast.

One of my favorite pasta salads!

 If you’re anything like me you can sit down and eat a good pasta salad as your main course! I mean what’s not to love?!? Some carbs, some veggies, some poultry, and sometimes a pasta salad will even have some fruit! 

This particular pasta salad came into my life a few years ago when (for all intents and purposes) my sisters mother-in-law made it for my sisters pregnancy announcement party. Or maybe it was for the baby shower.. who knows anymore! Hahaha! Either way I was hooked! It’s got a sweet hint and is scrumptious!

The last time I enjoyed this pasta salad was for my dad’s funeral luncheon. On December 13, 2021 at exactly 0515 my dad’s heart stopped beating after a very long battle with Covid. There was a MASSIVE bowl made as we expected a good turnout. We are still heartbroken and trying to navigate life without him! Fast forward to today, I just had my 2nd back surgery (1/20/2022) and after, all I wanted was this pasta salad! So my sister did me a solid and got the recipe and shared! 

Ok enough babbling for now and onto the recipe!

Chicken Salad

1- 16 oz box noodles: large rings

4-5 cooked chicken breast; cubed into small pieces

1 onion; diced

4-5 stalks of celery; diced (personal preference)

2 C. Mayo (Hellmans for us northerners or Dukes if you order it like I do!)

1 C. packed brown sugar

2 tsp. vinegar

1 C. slivered almonds (optional)

Cook and drain noodles.

In a large bowl, mix together the noodles, chicken, celery and onion.

In a separate bowl blend together brown sugar, mayo and vinegar. Toss in with the pasta mixture.

Add almonds just before serving 

Best Chicken Spaghetti

 Delicious! That’s the best word for this recipe that comes from The Country Cook.

THE BEST CHICKEN SPAGHETTI

This easy Creamy, Cheesy Chicken Spaghetti recipe calls for chicken, spaghetti, cream of chicken, salsa, sour cream and cheese. No Rotel!

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Servings: 8

Ingredients

• 8 oz angel hair pasta (1/2 of a 16 oz. box)
• 2 cups chopped, cooked chicken
• 2 (10 oz) cans cream of chicken soup
• 1 cup salsa
• 1 cup sour cream
• 2 cups Mexican cheese blend, divided use
• 1 tbsp taco seasoning
• dried parsley, for topping (optional)

Instructions

• Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray.
• Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.) Once pasta is cooked, drain well.
• Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.
• Stir well to combine (this will take a few minutes.)
• Pour combined mixture into your prepared baking dish.
• Top with remaining cheese and a sprinkling of dried parsley.
• Cover with nonstick aluminum foil.
• Cook in the oven for about 25 minutes (until hot and bubbly.)

Notes

You can purchase the pre-cooked or pre-grilled chicken in the refrigerated section and freezer sections of your grocery store to cut down on time.

Chicken Lasagna

 This is an AMAZING dish!! It’s a labor of love but it is so worth it!!! The recipe is from Krista’s Kitchen.

Chicken Lasagna adapted from Better Than Burgers

2-3 cloves minced garlic
2 T. butter (use the real stuff)
1 to 1- 1/2 lbs. chicken breast, cubed into small pieces
2 cans cream chicken soup
1-8 oz light cream cheese
2 c. light sour cream
1 c. skim milk
1 box lasagna noodles prepared according to package instructions
3-4 c. grated Monterrey Jack cheese
1-2 c. shredded Swiss cheese
Italian spice or dipping spices, for sprinkling over the top (optional) 

In a large frying pan saute chicken and garlic in melted butter until the chicken is no longer pink. Removed chicken and keep warm.

Add cream soup, cream cheese, sour cream, and milk, to the skillet. Stir until ingredients melt and thicken slightly. Add chicken and continue to stir. Turn heat down and simmer for 2-3 minutes. 

Spread a thin layer of sauce in a 9x13 baking dish. Then layer noodles, then cream sauce with chicken, then cheese. Continue to repeat until your pan is full, ending with cheese on top. Bake at 350 for 20-25 minutes or until hot and bubbly.

Notes: I used oven ready lasagna noodles for this recipe for the first time ever. I read up about them and discovered that you need to add a little extra liquid (in this case either broth or water) and cook the dish a little longer. I think I cooked mine about 10-15 minutes longer. I was pleased with the result and would use oven ready lasagna noodles again. 

You could make this a day ahead or even make it and freeze it for a quick dinner later. Give it a try! 

Crockpot Pizza Pasta

 Another easy and cheap recipe but this time it involves the crockpot! This recipe comes from Moms With Crockpots.

INGREDIENTS

  

• 1 pound of ground Italian sausage browned and drained
• ½ pound of ground beef browned and drained
• ½ large white onion chopped
• 8 ounce box of short pastarigatoni, penne or ziti, cooked... but undercooked slightly
• 3 14 ounce jars of pizza sauce
• 2 teaspoons of Italian seasoning
• 2 cloves garlic chopped
• 8 ounce package of sliced pepperoni placed between paper towels and microwaved for a few seconds to remove all the grease
• 16 ounces of shredded mozzarella cheese
INSTRUCTIONS
 
• In a large bowl mix everything together except for the mozzarella cheese
• Spray the inside of a 4 - 6 quart Crock-Pot with non-stick spray
• Layer the mixture alternately with the shredded mozzarella cheese (three layers, ending with the cheese on top)
• Cover and cook on LOW for 3½ - 4 hours. If cooked for longer than 4 hours or on high it may burn (THREE hours worked perfectly for me)
• Serve with a side salad