Baked Penne with Chicken, Broccoli and Smoked Mozzarella

Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted

Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

Terriyaki Chicken Stir-fry...

Ingredients:

Boneless, skinless chicken breasts
Stir-fry vegetables
Terriyaki sauce
rice

Directions:

Cut raw chicken into bite size pieces. Cook over medium heat in a large skillet and season as desired. When chicken is cooked add frozen vegetables and cook until tender crisp. Pour in terriyaki sauce. Serve over cooked rice.

Homemade Chicken Noodle Soup

Ingredients:

boneless, skinless chicken breasts

medium sized potatoes

carrots

celery

homemade egg noodles

bouillon cubes

Directions:

Boil chicken breasts and reserve water. Once chicken is fully cooked remove from pan and set aside to cool. While chicken is boiling peel and dice potatoes, peel and slice carrots and slice celery. Put vegetables into boiling water. Prepare egg noodles and drop into boiling water. Shred chicken and put into soup. Season with chicken bouillon cubes.

Homemade Egg Noodles:
eggs
water
flour
salt

Combine eggs (I usually do 2-3) with a little bit of water. Sprinkle a little salt. Mix in flour until a dough forms. Roll out and cut into noodles.

Easy Chicken Pot PIe

Ingredients:

frozen veggies

canned chicken

cream of chicken soup

1 cup Bisquick baking mix

1/2 cup milk

1 egg

Directions:

Pre-heat oven to 350 degrees. Combine veggies, chicken and soup in a 9x13 baking pan. In a separate bowl combine Bisquick, milk and egg. I usually double this to cover the pan. Bake for 30 min or until golden brown and cooked through the center.

Orange Chicken Rice Bowls...

I found this recipe in the Kraft cooking magazine...
It has become a favorite at our house! We love the taste, but I mostly love how quick it is to prepare!!!

Ingredients:

• 1 lb. boneless skinless chicken breasts, cut into strips
• 1/4 cup KRAFT Asian Toasted Sesame Dressing
• 1/4 cup orange juice
• 3 cups frozen stir-fry vegetables
• 3 cups hot cooked long-grain white rice
• 1/4 cup chopped Honey-roasted Peanuts

Directions:

HEAT large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until cooked through.

STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.

SERVE over rice. Sprinkle with nuts.

Kraft Kitchens Tips
Shortcut--
For added convenience, substitute a prepared packaged microwaveable rice side dish for the cooked long-grain rice.
Special Extra--
Add a little heat by stirring 1/2 tsp. crushed red pepper into the chicken mixture for the last few minutes of the cooking time.

Italian Crock-Pot Chicken...

Ingredients:
•6 boneless skinless chicken breast halves
•1 envelope Italian salad dressing mix
•1 package (8 oz) cream cheese, softened to room temp
•1 large can condensed cream of chicken soup, undiluted
•1 can (4 oz) mushroom stems and pieces, drained *I use fresh instead*
•Hot cooked rice or noodles


Preparation:
Place the chicken breast halves in a slow cooker. Combine soup, salad dressing mix and cream cheese; pour over chicken. Cover and cook on LOW for 5 hours or until chicken can be shredded with a fork. Stir in mushrooms. Serve over rice or hot cooked noodles.

*Served with candied carrots, honey-lime fruit salad and Parmesan-garlic rolls.

BBQ Chicken Pizza

Pizza Crust
1 1/2 cups warm water
2 tbsp. sugar
1 pkg. yeast
1 tsp. salt
3 cups flour.

Mix warm water, sugar, and yeast well.  Add salt and flour.  Roll out to however thick or thin you like.  Brush edges of dough with melted butter and sprinkle with garlic salt, basil, and Parmesan cheese. 

Pizza Topping
2 boneless, skinless, chicken breasts browned and cut into small pieces
BBQ sauce
3 green onions
Fresh mushrooms
Mozzarella cheese, grated
1 diced tomato
1/4 cup fresh cilantro, finely chopped

Spread BBQ sauce, chicken, green onions, mushrooms and cheese.  Bake at 350 for 25 minutes.  Then add fresh tomatoes and cilantro.

(Recipe originally from Karlee)

White Chili

Saute
1 lb chicken breast (I use rotisserie chicken)
1 medium onion
1 cloves of garlic
1 T oil

Add
4 oz can green chiles chopped
2 can (14oz) chicken broth
2 cans (15 oz) Great Norther beans-rinsed
1 t salt
1 t cumin
1/2 t pepper

Bring to boil
Simmer 30 minutes, remove from heat.

Add
1 cup sour cream
1/2 cup whipping cream

Serve with chips or crackers and cheese.