Chicken Spinach Mushroom Alfredo Roll Ups

CHICKEN SPINACH MUSHROOM ALFREDO ROLL UPS

 

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These. Are. INCREDIBLE! Seriously one of THE BEST dinners I have ever had!

Author: Nikki

Recipe type: Dinner

INGREDIENTS

• 10 lasagna noodles
• 16 ounces cream cheese, softened
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 2 cups chopped fresh spinach
• 2 cups chopped rotisserie chicken
• 3 cups grated mozzarella, divided
• ¼ cup olive oil
• 8 ounces sliced mushrooms
• 2 garlic cloves minced

Alfredo Sauce

• ½ cup butter
• 2 cups heavy cream or half and half
• 2 cups grated Parmesan cheese
• ½ teaspoon garlic salt

INSTRUCTIONS

1. Cook lasagna noodles according to package directions.
2. Once cooked, lay out lasagna noodles on a flat work surface.
3. In a large mixing bowl add cream cheese, Parmesan cheese, garlic powder, and mix well. Stir in chopped spinach. Divide mixture evenly over noodles, and spread over noodles. Sprinkle chicken evenly over the noodles. Sprinkle 1½ cups mozzarella over the noodles and roll each noodle up and place in 9x13 baking dish. Preheat oven to 350 degrees F.
4. In a skillet, heat oil over medium heat and add mushrooms, and garlic. Sauté until tender, set aside.
5. In a medium saucepan melt butter, and then add cream, and garlic salt. Stir until hot. Remove from heat and add Parmesan cheese, stir until smooth.
6. Pour Alfredo sauce over roll ups. Top with mushrooms and remaining mozzarella. Bake at 350 degrees F for 30 minutes or until cheese is melted

Santa Fe Chicken Foil Dinners

Santa Fe Chicken Foil Dinners
Recipe from Ready Set Eat

Makes 4 servings
Ingredients:

• 1 (15oz) can of black beans, drained and rinsed
• 1 (10oz) can of diced tomatoes with green chilies, drained
• 2 cups corn, frozen
• 1 teaspoon ground cumin
• 1 teaspoon onion salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 4 boneless, skinless chicken breasts (brine the chicken when thawing to make for a better and more moist meal – if you don’t know what brining a chicken is, it’s virtually thawing chicken in heavily salted water) 
• 1/2 cup shredded cheese, Mexican blend
• 4 tin-foil squares, about 18″ x 12″
• cooking spray

Directions:

1. Preheat your oven to 425°F.
2. Mix together your beans, tomatoes, frozen corn, cumin, onion salt, chili powder, paprika, and salt in a bowl.
3. Spray each tin-foil square with cooking spray on one side. If you didn’t brine your chicken, I’d recommend pounding each piece of chicken with a meat tenderizer. Cube your chicken and place it in the center of their own individual piece of foil, on the side you sprayed.
4. Spoon 1/4 of the bean mixture on top of your chicken. Bring together the short sides of the foil and fold it at the top. Then bring the long sides together and fold again. Make sure you leave a little room inside the packet for steam-expansion and other big concepts that I don’t entirely understand that make food delicious.
5. Place your packets on a baking sheet and let cook the oven for about 17-20 minutes. Carefully open your packets so you don’t get angry steam burns. Place about 1/8 cup of your shredded cheese in each packet and reseal it for a few minutes to melt. That’s it!

http://www.highheelsandgrills.com/santa-fe-chicken-foil-dinners/

Chicken Cordon Bleu Soup

CHICKEN CORDON BLEU SOUP

 

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Oh. My. Gosh. This is seriously the best soup ever!

Author: Nikki

Recipe type: Dinner

INGREDIENTS

• ¼ cup butter
• ¼ cup flour
• 2½ cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
• 2½ cups milk
• 1 Tablespoon chicken base, or two chicken bullion cubes crushed
• 8 oz. cream cheese, softened
• 2½ cups chopped rotisserie chicken (cooked chicken breast will work)
• ½ cup cooked and chopped bacon
• 1 cup cubed ham
• 2 cups grated Swiss cheese

INSTRUCTIONS

1. In a large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.

http://www.chef-in-training.com/2014/09/chicken-cordon-bleu-soup/

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• READY IN1 hr

Sassy Tailgate Sandwiches

Read Reviews (79)

3K+

Recipe by PHILADELPHIA Cream Cheese 

"From Real Women of Philadelphia 2010 Host Caryn Ross: Hawaiian bread rolls provide a subtly sweet contrast to the savory flavors of ham and PHILADELPHIA Chive and Onion Cream Cheese. The sandwiches are melt-in-your-mouth good after they come out of the oven."

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• 5454 S Redwood Rd
• TAYLORSVILLE, UT 84123

 

 

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Ingredients Edit and Save

Original recipe makes 12 servingsChange Servings

• 1 (12 count) package Hawaiian bread rolls
• 1 pound shaved Black Forest ham
• 12 slices Gruyere cheese
• 1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread

• 1/2 cup butter, melted
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon dried minced onion
• 1/4 cup grated Parmesan cheese

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• PREP
  35 mins
• READY IN
  1 hr

Directions

1. Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
2. Place equal amounts of ham on each roll bottom. Top with Gruyere.
3. On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
4. In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
5. Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through. Enjoy!

http://allrecipes.com/Recipe/Sassy-Tailgate-Sandwiches/Detail.aspx