Chicken Bacon Ranch Lasagna

Chicken Bacon Ranch Lasagna

 

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This Chicken Bacon Ranch Lasagna is such a unique and DELICIOUS spin on a classic. It is packed with flavor and yummy ingredients. This will become an instant family favorite and one you want to make over and over again!

Ingredients

• 9 lasagna noodle, cooked according to package directions
• 6 cups cooked and chopped chicken breasts
• 2¼ cups of cooked and chopped bacon
• 3 cups grated cheddar cheese

SAUCE

• ¼ cup butter
• ¼ cup flour
• 3 cups heavy cream
• 2½ cups milk
• 1 package ranch dressing mix
• 1 chicken bullion, crushed

Instructions

SAUCE

1. In a large sauce pan melt butter and add flour. Cook for 1 minute. Add heavy cream, milk, ranch dressing, and bullion. Cook over medium high heat, stirring constantly, until it comes to a boil.

TO ASSEMBLE:

1. Preheat oven to 350 degree F.
2. Spray a 9x13 baking dish with cooking spray.
3. Lay 3 noodles on the bottom of dish. Next sprinkle 2 cups of chicken evenly over the noodle. Next sprinkle ¾ cup bacon over the chicken. Next pour ⅓, (about 2 cups), of the sauce over the top of the bacon. Next sprinkle 1 cup of the cheese over the sauce and repeat 2 more times.
4. Bake for 45 minutes or until heated all the way through.

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

Pizza Dough

Pizza Dough I

Rated: Submitted By: Gudny Bjorg Kjaerbo Photo By: Emily S Prep Time: 10 Minutes Cook Time: 25 Minutes Ready In: 35 Minutes Servings: 15

"This no-rise pizza dough recipe involves mixing a few basic ingredients and patting the dough into the pan. The crust is ready in 35 minutes."

INGREDIENTS:

3 cups all-purpose flour 1 (.25 ounce) package active dry yeast 2 tablespoons vegetable oil

1 teaspoon salt 1 tablespoon white sugar 1 cup warm water (110 degrees F/45 degrees C)

DIRECTIONS:

1.	Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2.	Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

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Printed from Allrecipes.com 10/8/2013

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Tortellini Spinach Bake in Creamy Lemon Sauce

Tortellini Spinach Bake in Creamy Lemon Sauce
Recipe by Our Best Bites

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees.  Fill a large stock pot with water and bring to a boil.  Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat.  Cook until crisp.  Remove bacon from pan with slotted spoon and set on paper towels to drain.  Reserve two tablespoons bacon drippings in pan and discard the rest.  Add garlic to pan and cook until fragrant and tender, about 1 minute.  Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth.  Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon.  Then cut lemon in half and remove juice.  Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce.  (Note:  I really love lemon so I added this to my tastes.  If you don’t want as strong of a lemon flavor, I suggest cutting it down to 1 teaspoon zest and 2 teaspoons lemon juice) .  Continue to stir until thickened, 2-3 minutes.  Remove from heat.

Drain tortellini and place back in stock pot.  Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture.  Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.  Add sauce and gently stir to combine.  Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes.  Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.  Remove from oven and cool for 10 minutes before serving.

* For a vegetarian meal, omit bacon.

Serves 4-6

http://www.ourbestbites.com/2011/04/tortellini-spinach-bake-in-creamy-lemon/

Creamy Chicken Italiano

6 boneless, skinless chicken breast

1 envelope Dry Italian salad dressing mix

1/4 cup water

1 (8 oz) cream cheese, softened

1 can of mushroom soup

1 can of mushrooms, drained

 

Place chicken in a crock pot.  Mix dressing mix and water, pour over top of chicken.  Cover and cook for 3 hours on low.  Mix cream cheese, soup and mushrooms in a bowl.  Pour over chicken.  Cook for an additional 1 hour on low.  Serve over rice or noodles.

Kelsie and Cade’s Homemade Pizza

1 1/2 cups warm water

1 yeast packet

 

Mix yeast into warm water until dissolved completely.

 

2 T oil

1 tsp sugar

1/2 tsp salt

3 cups flour

 

Stir dough together (should be a little sticky).  Let rise in bowl for 30 minutes.  Then spread with fingers onto Jelly-roll pan, pushing up the edges.  Smooth out making sure there are no holes.  Poke with a fork.

 

Cook at 350 degrees for about 10 minutes or until firm.  Take out of the oven.  Add toppings and cook until cheese is melted.