Mexican Chicken Alfredo

This is a recipe that I found in a special issue of Taste of Home and then modified.

1 lb. gemelli or spiral pasta
1 lb. boneless skinless chicken breast, cubed
1/2 medium onion, chopped
1/2 cup green pepper, chopped
1/4 teaspoon black pepper
1 tablespoon oil
2 jars (15 oz each) Alfredo sauce
2 cups shredded sharp cheddar cheese, divided
1 cup grated Parmesan cheese
1 cup salsa
1/4 cup milk
4 teaspoons taco seasoning

Cook pasta only to al dente, drain and set aside.  In a large skillet over medium heat cook chicken, onion, green pepper and black pepper in oil until chicken is no longer pink.  Stir in Alfredo sauce; bring to a boil.  Stir in 1 3/4 cups cheddar cheese, Parmesan cheese, salsa, milk and taco seasoning.  Toss pasta with chicken mixture.  Divide between two greased 8 in. square pans.  Cover and freeze one casserole for up to 3 months.  Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly.  Sprinkle with remaining cheese. 

To use frozen casserole:  Thaw in the refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 for 50-60 minutes or until bubbly. 

I put the whole recipe in one 9x13 foil pan so you will need to allow more time to bake.

Chicken and Stuffing Casserole Recipe

Chicken and Stuffing Casserole (Makes approx 8 servings)

8-10 chicken tenders cooked and shredded (enough to cover bottom of pan)
6 slices of swiss cheese
1 10.75oz can cream of chicken soup
1 14oz can green beans
1 box of chicken stuffing (prepare according to box directions)

In a greased 9x13 pan put already cooked and shredded chicken in the bottom of the pan. Layer with swiss cheese, a can of cream of chicken soup, a can of green beans, and a box of already made chicken stuffing mix.

Cover with tinfoil and bake at 350 degrees for 20-30 minutes until hot and bubbly.

You can serve this with cranberries to put on top. It makes it taste like thanksgiving dinner. Serve with a fruit and you have a well balanced meal.

Nutritional Information-per serving

Calories 238.9

Total Fat 8.8 g

Saturated Fat 4.5 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 2.3 g

Cholesterol 43.8 mg

Sodium 755.8 mg

Potassium 79.7 mg

Total Carbohydrate 15.2 g

Dietary Fiber 0.7 g

Sugars 2.3 g

Protein 17.7 g

Taco Soup

1 pound ground beef cooked
1 15 oz can tomato sauce
1 15 oz can corn
1 32 oz can diced tomatoes
1 15 oz can black beans (or any kind of beans you love)
1 package taco seasoning


Mix all ingredients together.  Do not drain any of the cans you need all the liquid for the soup.  Heat through in either the crock pot or stove top either way the soup turns out great.


Serve over tortilla chips and top with cheese and sour cream.
I estimated that this serves about 8 and serving size is 1 to 1.5 cups.  It is always plenty for us.  If you need more you could add another can of beans.


Nutritional info was calculated on the soup only not the chips, cheese and sour cream
Calories  265
Fat  9.8 g
Carbs  30 g
Fiber  7.6 g
Protein  17.4 g

French Dip Sanwiches

1 LB Siced Roast Beef Sandwich Deli Meat
6 Sour Dough Rolls
6 Slices Provolone Cheese
1 Package Au Jus For Dipping

To prepare-
Slice rolls in half and open. On one side add roast beef and cheese on top. Broil on low for about 5 min. Prepare Au Jus to package. Cut sandwiches in half and dip in Au Jus. YUM!

Nutritional Facts:
Calories 413.0
Total Fat 13.1
Sat. Fat 6.5g
Cholesterol 50.6mg
Sodium 1,686.0 mg
Total Carb. 36.9g
Fiber 1.3g
Sugar 1.2g
Protein 35.1g

Mexican Chicken

6 chicken breasts

1 can green chilies

1 can diced tomatoes

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup grated cheddar

1 onion, chopped

 

Put all ingredients in a 9 X 13 pan and bake at 350 degrees for about 1 hour, or until chicken is done. Serve over rice.

 

We like this with corn as a side and also with a green salad.

 

This is for 8 servings.  I actually think it will be a little less because this makes a lot of sauce and we usually have leftover sauce that doesn't get completely eaten.

 

Calories  277

Fat  10.6 g

Cholesterol  86.3 mg

Sodium  897.5 mg

Carbohydrates  11.2 g

Fiber  1.8 g

Protein  33.2 g

Tater Tot Casserole

Tater-Tot Casserole
1 lb lean ground beef
1 8oz container low fat sour cream
0.5 cup skim milk
1 10.75oz can cream of mushroom soup
1 pkg (26oz?) tater-tots
1 can green beans
1 cup medium cheddar cheese
salt and pepper to taste
1/2 tsp onion powder

Directions
Brown the beef. Drain. Add sour cream, cream of mushroom, salt and pepper, and the onion powder to the mixture. Stir and cook until simmering.

In a greased 8x10 or 9x13 (depending on how thick you want your casserole) add the tater-tots. Then layer the green beans, sauce and cheese.

Bake uncovered for 20-25 minutes at 350 degrees.

Makes 6 servings.
*If you want more sauce, add another 8oz sour cream and 8oz milk to meat mixture.

Nutritional Information:
Calories 380.7
Total Fat 21.1 g
Saturated Fat 10.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.7 g
Cholesterol 75.9 mg
Sodium 825.3 mg
Potassium 135.9 mg
Total Carbohydrate 21.0 g
Dietary Fiber 1.0 g
Sugars 0.7 g
Protein 25.1 g

FYI- This is how you would make the recipe if you were not freezing it. In order to prepare it from the freezer, follow these instructions:

Thaw the sauce. In a greased 8x10 or 9x13 pan (depending on how thick you want your casserole) layer the tater-tots, green beans, sauce and cheese. Bake uncovered for 20-25 minutes at 350 degrees.

April Meal Exchange

Tiffany Stradley: BBQ Pork
Lesa Gunn: Tater Tot Casserole
Vanessa Gunn: Cranberry Chicken
Nanci Edwards: Mexican Chicken
Marilyn Keil: French Dip Sandwiches
Savanna Sorensen: Chicken and Stuffing Casserole
Brandie Rudy: Taco Soup
Bobbi Loosli: French Dip (back by popular demand) Hee Hee