Yummy food

I haven't posted recipes in a while but yesterday I stayed home with Sam (he's got ear infection) and I made two meals so we have food for the next few days and it turned out delicious.
I made Chicken Mac and Cheese casserole

and Smoky Chicken and Cheesy potato casserole


Here are the recipes and I would recommend you try them cause it was way tasty:

Smoky Chicken and Potato Casserole

Ingredients

• Nonstick cooking spray
• 1 10-3/4-ounce can condensed cream of chicken with herbs soup
• 1 8-ounce carton dairy sour cream
• 6 ounces smoked cheddar cheese, shredded (1-1/2 cups)
• 1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
• 3 cups chopped smoked or roasted chicken or turkey
• Crushed croutons (optional)

Directions

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.

2. Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.

Chicken Mac and Cheese Casserole

Ingredients

• 1 pound skinless, boneless, chicken breast halves
• 1 to 2 teaspoon dried Italian seasoning, crushed
• Salt and ground black pepper
• 1 tablespoon olive oil
• 8 ounces dried mostaccioli, ziti, or penne pasta
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 3 cups milk
• 8 ounces smoked cheddar, or Swiss cheese, shredded (2 cups)
• Salt and ground black pepper
• 2 cups soft sourdough or French bread crumbs
• 2 ounces finely shredded Parmesan or Romano cheese (1/2 cup)
• 3 tablespoons butter, melted

Directions

1. Preheat oven to 350 degree F. Cut chicken into bite-sized pieces. In a large skillet cook chicken, Italian or desired seasoning blend, salt, and pepper in hot oil over medium heat until chicken is no longer pink.* Remove chicken from skillet; set aside.

2. In a large pot or kettle cook pasta according to package directions until just tender. Drain; return pasta to pot.

3. Meanwhile, in the same skillet in which chicken was cooked, cook onion and garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined. Stir in tomato paste. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a 2-quart square or rectangular baking dish.

4. Preheat oven to 350 degrees F. In a small bowl stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, for 20 to 25 minutes or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving. Makes 6 servings.

Tweet

Pin It