Buffalo Chicken Penne

Ingredients

• 4 cups Shredded Buffalo Chicken
• 6 oz Ricotta
• 1/2-1 lb shredded Cheddar and Monterey Jack (Or your favorite cheese)
• 1-1 1/2 cups Ranch Dressing (I use the packet and make my own)
• 16 oz Penne (Ziti and Rigatoni works too)

Instructions

1. Preheat oven to 350 degrees farenheit
2. Cook Rigatoni Pasta according to package
3. Use a light coat of cooking spray on casserole dish
4. Mix Shredded Buffalo Chicken, Ricotta, Ranch Dressing, 1/2 cup Cheese, and Pasta
5. Pour into casserole dish
6. Top with the rest of  the shredded Cheese
7. Place in oven, cook for 25 mins
8. After 25 mins, broil for 2-3 mins or until cheese is slightly browned

Notes: You can slowcook the Buffalo Chicken (6-8 frozen tenders in the crockpot, add packet of Hidden Valley Ranch, and a 12 oz bottle of Franks Buffalo Sauce (I don't use the whole bottle) and cook on high for 6 hours or low for 8 hours, then shred when finished cooking) (You can also cook your chicken on the stove and shred it and add the ranch seasoning packet and buffalo sauce, to taste)

Notes: You can also take the Shredded Buffalo Chicken and make sandwiches out of it!

*The original recipe came from Dreamingallday.com*

Cajun Lasagna

10 uncooked oven ready lasagna noodles
1 can (14.5 oz) diced tomatoes with green chiles, drained
1 can (14.5 oz) diced tomatoes, slightly drained
1 tsp. cajun seasoning
salt and pepper to taste
1 bag (12 oz) frozen cooked deveined peeled miniature/tiny shrimp (tails off), thawed, rinsed and drained
1/2 lb smoked sausage kielbasa, cut into 1/4-inch slices, cut in half
1 jar (16 oz) Alfredo pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh parsley, if desired

DIRECTIONS
1. Heat oven to 350°F.
2. Mix tomatoes together, add cajun seasoning, salt and pepper.
3. Spread 1 cup of the tomatoes in ungreased 13x9-inch (3-quart) glass baking dish. Top with 5 noodles, overlapping slightly as needed. Layer with half each of the remaining tomatoes, the shrimp, sausage, Alfredo sauce and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over top.
3. Cover dish with foil. Bake about 45 minutes or until center is hot and bubbly. Uncover; bake 15 to 20 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.

Note: If you like it Spicy try a Spicy Sausage.


Pillsbury.com

Monterey Chicken Tortilla Casserole

1 1/2 cup coarsely crumbled tortilla chips or Dorito Chips
5-6 chicken breasts diced and cooked
1 can 15oz corn (optional)
1 can black beans
3/4 cup Old El Paso Salsa
1/2 can of Campbells cream of chicken soup
1/2 can of Campbells cheese soup
1/2 cup sliced pitted ripe olive
1 cup shredded Cheddar cheese
Chopped green or red pepper
Tortilla chips


Directions:

Ad the crumbled chips to the bottome of a 13x9 casserole dish.
Combine the soups, salsa, corn, beans, chicken together. Salt and Pepper to taste. Pour over chips, then top with cheese and olives.

Bake at 350°F. for 45 minutes or until the mixture is hot and bubbling. Top with the pepper (optional). Serve with the chips.

Squash Casserole

Ingredients
6-8 med. Yellow squash 1 can cream onion soup
2 c. shredded cheddar cheese 1 can cream celery soup
1 package crushed Ritz crackers


Directions
Clean and cut up squash. Cook on stove till tender. Crush crackers, and mix with 1 c. cheese, and both soups. Drain squash and mix with cracker/soup mixture. Pour into a greased baking dish, and top with rest of cheese. Cook till cheese completely melts.
Bake: 375 degrees for 15-20 min.
Microwave: 6-10 min

By: Darleen Boynton