Creamy Chicken Broccoli Casserole

CREAMY CHICKEN BROCCOLI CASSEROLE

 

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An easy, fast and delicious dinner!

Recipe type: Entrée

INGREDIENTS

• 1 (16 oz.) bag frozen broccoli
• 1-2 cups cooked and shredded chicken
• 2 (8 oz.) blocks cream cheese
• 2 cups milk
• 1½ tsp. garlic salt
• ¾ cup Parmesan Cheese, separtated
• Ritz Crackers, crushed

INSTRUCTIONS

1. Cook broccoli in salted water according to bag directions.
2. Place the broccoli in a greased 9x13 casserole dish.
3. Heat the milk, cream cheese, garlic salt and ½ cup Parmesan cheese over low heat, stirring until the mixture is smooth.
4. (Sometimes, I microwave the cream cheese for a minute or so until it is soft, then put it in a saucepan along with the other ingredients and cook until smooth and warmed through. It helps cut back on some time.)
5. Pour 1 cup of sauce over the broccoli.
6. Next add the chicken into the pan and pour rest of sauce over it.
7. Sprinkle the top with ¼ cup Parmesan cheese and Ritz cracker crumbs.
8. Bake at 350 degrees F for 15-20 minutes.

http://www.chef-in-training.com/2011/03/creamy-chicken-broccoli-casserole/

Creamy Italian Penne Pasta with Vegetables

CREAMY ITALIAN PENNE PASTA WITH VEGETABLES

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This will be one of THE BEST pasta dishes you ever make in your entire life! The flavor is unbelievably delicious!

Author: Nikki

Recipe type: Dinner

INGREDIENTS

• 1 box Penne pasta, cooked according to package
• ½ cup olive oil
• 2 cups sliced mushrooms
• 2 cups sliced red bell pepper, (2 large peppers)
• 2 Tablespoons minced garlic
• 2 cups yellow squash, sliced
• 2 cups chopped Rotisserie Chicken
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cups heavy cream
• 1 envelope Italian dressing mix
• 1 Tablespoon chopped fresh basil

INSTRUCTIONS

1. Cook pasta and place in a 9x13 inch baking dish.
2. In a large skillet Add olive oil, mushrooms, red peppers, and garlic. Sauté on high for 5 minutes. Add squash and cook an additional 2 minutes. Add chicken, salt, pepper, cream and Italian dressing. Pour vegetable mixture over pasta and mix well.
3. Bake at 350 degrees F for 15 to 20 minutes and serve

http://www.chef-in-training.com/2015/08/creamy-italian-penne-pasta-with-vegetables/

Lemon Monkey Bread

We had this at Bobbi's 60th birthday party.  EVERYONE loved it!!!!

Gracie and Halle's Carrot Cake

Sigrid's Carrot Cake

Prep Time:

 20 Minutes

 

Cook Time:

 45 Minutes

 

Difficulty:

 Easy

 

Servings:

 12

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Ingredients

•  Cake
• 2 cups Sugar
• 1 cup Vegetable Oil
• 4 whole Eggs
• 2 cups All-purpose Flour, Plus More For Dusting
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• 2 cups Grated Carrots
•  Butter, For Greasing
•  Icing
• 1 stick Butter, Softened
• 1 package (8 Ounce) Cream Cheese, Softened
• 1 pound Powdered Sugar
• 2 teaspoons Vanilla
• 1 cup Pecans, Chopped Really Finely

Preparation Instructions

For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 45-50 minutes. Leave to cool completely.

(Note: you can also make the cake in a sheet pan, cupcake pan, or loaf pan. Just adjust the baking time accordingly.)

Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the completely cooled carrot cake, then sprinkle some reserved chopped pecans all over the top.

Eat. Faint. Repeat as needed.

http://thepioneerwoman.com/cooking/2012/09/i-love-ya-tomorrow/