Easy Chicken Tetrazzini

Rated:

Submitted By: Marian Collins Photo By: Roney35

Servings: 8

"Bake spaghetti and chicken in a delicious sauce of cream of chicken soup, butter and bouillon. Top with Cheddar cheese and finish in the oven for a family-pleasing meal."

INGREDIENTS:

1 pound cooked and drained spaghetti

5 chicken breasts, cooked and cubed

2 (10.75 ounce) cans condensed cream of chicken soup

2 1/4 cups water

1/4 cup butter

2 cubes chicken bouillon

1/4 cup shredded Cheddar cheese

DIRECTIONS:

1. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.

2. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.

3. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Beef Stroganoff

Ingredients:

1 pound round steak, 1/4 to 1/2-inch thick

2/3 cup water

1 (4 ounce) can sliced mushrooms

1 envelope onion soup mix

1 cup sour cream

1 Tablespoon flour

Buttered egg noodles

Directions:

1. Trim fat from meat. Cut into small pieces. Heat fat in skillet. When there is about 3

Tablespoons of melted fat in skillet, remove trimmings. (If fat coating is thin, add butter to

make 3 Tablespoons.)

2. Quickly brown meat in fat. Add water and mushrooms (including liquid); stir in soup mix

and heat to boiling.

3. Blend sour cream and flour; add to skillet. Cook and stir until mixture thickens.

4. Serve over hot buttered egg noodles.

Chicken Fried Steak

Ingredients:

1 (2 1/2 to 3 pound) round steak

1 (5 ounce) can evaporated milk

2 Tablespoons green Tabasco sauce

1/2 teaspoon salt

2 cups all-purpose flour, divided

2 teaspoons paprika

3/4 teaspoon garlic powder

1 teaspoon each salt and cracked pepper

Vegetable oil

Directions:

1. Trim steak and pound, if needed, to 1/2-inch thick; cut into 6 to 8 pieces.

2. Combine milk, Tabasco sauce and salt in a bowl.

3. Measure 1 cup of flour into a bowl. Combine remaining flour, paprika, garlic powder, salt

and pepper in another bowl.

4. Dip steak into flour, into milk mixture, and then into seasoned flour. Set aside until all

meat is coated.

5. Heat 1 or 2 inches of oil in a heavy fry pan. Fry meat until both sides are golden brown,

about 2 minutes per side.

6. Drain on paper towels. Serve with cream gravy, mashed potatoes and biscuits.

Cream Gravy:

1. Pour off all but 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use

any leftover seasoned flour) and blend well.

2. Gradually stir in 2 1/2 cups of milk. Cook and stir over medium heat until thickened.

Season with salt and pepper. Cover steak with gravy when served.

Sloppy Joe

Ingredients:

1/2 pound lean ground beef

1/2 pound lean ground turkey

1/4 cup chopped onion

1/4 cup chopped green pepper

2 teaspoons flour

3/4 cup Dr. Pepper (or regular cola)

1/2 cup ketchup

1/2 teaspoon yellow mustard

1 Tablespoon white vinegar

1 Tablespoon Worcestershire sauce

1/8 teaspoon salt

Directions:

1. Mix ground turkey and ground beef together in a large bowl.

2. In a medium skillet over medium heat, brown the meat with the onion and green pepper.

Drain.

3. In large bowl, mix all other ingredients well. Pour over hamburger meat in skillet.

4. Simmer on low for 15-20 minutes or until sauce is thickened. Serve on hamburger buns.

Lasagna

Ingredients:

16 pieces (about 16 oz.) lasagna noodles, uncooked

1 pound ground beef

1 jar (about 28 oz.) spaghetti sauce

1/2 cup water

16 ounces ricotta cheese

2 cups shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

2 eggs

2 teaspoons chopped oregano

2 teaspoons chopped basil

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

Directions:

1. In large skillet, brown meat; drain.

2. Stir in spaghetti sauce and water; simmer 10 minutes.

3. Cook pasta according to package directions; drain. Lay flat on foil to cool.

4. Heat oven to 350°F.

5. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan

cheese, eggs, oregano, basil, garlic, salt and pepper.

6. Spread about 1/3 cup meat sauce on bottom of 13 x 9 glass baking dish. Arrange 4 pasta

pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over

pasta; spread with about 3/4 cup meat sauce.

7. Repeat layers, beginning and ending with pasta. Top with remaining meat sauce; sprinkle

with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.

8. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10

minutes longer, or until lightly browned. Let stand 10 minutes before cutting.

Meatballs

Ingredients:

1 lb. hamburger

1 cup minced onion

1 egg

1/4 cup milk

1/4 cup bread crumbs

1 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons cooking oil

2 (8 oz.) cans tomato sauce

1/2 cup brown sugar

2 Tablespoons vinegar

1 teaspoon seasoned salt

Directions:

1. Combine first seven ingredients and shape into 12 meatballs.

2. Brown in oil in skillet, remove excess fat.

3. Combine tomato sauce, brown sugar, vinegar and seasoned salt. Pour over meatballs.

4. Simmer over low heat 10-15 minutes, turning frequently until meatballs are well glazed.

Serve over rice or noodles.

Tater Tot Casserole

Ingredients:

1 pound ground beef

1 teaspoon minced garlic

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

1 (15 ounce) can peas or green beans, drained

2 (10 1/4 ounce) cans cream of mushroom soup

1 cup shredded cheddar cheese

1 (16 ounce) package tater tots

Directions:

1. Preheat oven to 350 degrees.

2. In a large skillet over high heat, brown the ground beef and drain fat.

3. Stir in garlic, onion powder, salt, pepper, peas (or green beans), and condensed cream of

mushroom soup. Stir well to combine all ingredients.

4. Pour the mixture into a medium-sized casserole dish. Sprinkle shredded cheddar cheese

evenly over beef mixture.

5. Top mixture with tater tots.

6. Bake in oven for 30-40 minutes, until tater tots are crispy.

1. Press raw hamburger flat into a 8 x 8 or 9 x 9 inch pan, empty tater tots on top of

hamburger, then spoon soup over tater tots.

2. Cook at 350 degrees F oven for about 1/2 hour or until hamburger is done.

Swiss Steak

Ingredients:

1/2 cup sifted flour

2 teaspoons salt

1/2 teaspoon pepper

1 (2 pound) round steak (1 1/2-inch thick)

2 Tablespoons oil

1 small onion, minced

2 cups diced tomatoes

Directions:

1. Preheat oven to 350° F. Mix flour, salt and pepper. Sprinkle mixture over steak.

2. Pound mixture into steak with a meat mallet or potato masher. Pound evenly until the

meat is about 1/4 inch thick. Cut into 4 serving-size pieces.

3. Heat the oil in a heavy skillet over medium-high heat. Add the meat and cook, turning

once, until browned on both sides (4-6 minutes).

4. Transfer meat to a shallow baking dish.

5. Add onions to tomatoes, stirring to combine. Pour over steak. Cover the dish with foil.

4. Bake at 350 degrees F until the meat is tender when pierced with a fork, about 1 1/2

to 2 hours.

London Broil

Ingredients:

1 (1 1/2 or 2 pound) flank steak

1 Tablespoon sherry or any dry red wine

1 Tablespoon soy sauce

2 Tablespoons granulated sugar

1/2 teaspoon salt

1/4 teaspoon cinnamon

Directions:

1. Score meat on all sides.

2. Mix together remaining ingredients. Put on meat and let stand 1 1/2 to 2 hours, then

place meat in broiler pan about 4 inches from heat. Broil about 10 minutes or a little longer

on each side. Ten minutes is for medium rare.

3. To serve, cut diagonally across the grain into very thin slices.

Best Chili

Ingredients:

2 1/2 lb. lean chuck, ground

1 lb. lean pork, ground

4 garlic cloves, finely chopped

1 cup finely chopped onion

8 oz. hunt's tomato sauce

1 cup water

1 can beer (12 oz.)

3 Tablespoons chili powder

2 Tablespoons instant beef bouillon (or 6 cubes)

2 Tablespoons cumin, ground

2 teaspoons paprika

2 teaspoons oregano leaves

2 teaspoons sugar

1/2 teaspoon coriander, ground

1 teaspoon unsweetened cocoa

1/2 teaspoon Louisiana hot sauce

1 teaspoon cornmeal

1 teaspoon flour

1 teaspoon warm water

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork),

drain the fat.

2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2

tablespoons of the fat.

3. Add the garlic and onion, cook and stir until tender.

4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon,

cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.

5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix

well.

7. Stir into chili and cook, covered, for an additional 20 minutes.

Bacon Wrapped Steak

Ingredients:

12 large garlic cloves, peeled

1/4 cup olive oil

3 Tablespoons unsalted butter, cut into small chunks

Kosher salt

3 1/2 teaspoons chopped chives

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon dried thyme leaves

4 (6- to 7-ounce) filet steaks, about 1 inch thick

4 very thin slices of lean bacon

6-inch wooden skewers or toothpicks, soaked in water 10 minutes and patted dry

Directions:

1. Preheat oven to 400 degrees F. Place peeled garlic and olive oil in 1-cup, ovenproof ramekin,

soufflé dish or custard cup. Cover dish tightly with aluminum foil and place in oven.

2. Roast on center rack until garlic is golden and very tender and soft when pierced with knife, about

30 minutes (start checking cloves after 20 minutes and then every 5 minutes until done).

3. With slotted spoon, remove garlic from bowl and reserve oil. Place garlic, 1 1/2 teaspoons of the

reserved oil, butter and 1/8 teaspoon salt in food processor or blender and process, pulsing machine

on and off for 30 seconds or less until garlic is coarsely chopped and blended with butter and oil.

4. Transfer garlic butter to small bowl and stir in 2 teaspoons of the chives. (Garlic butter can be

prepared 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes

before ready to use.)

5. When ready to cook steaks, oil a grill rack and prepare grill. In small bowl, stir together 1 teaspoon

kosher salt, coarsely ground black pepper and thyme. Rub both sides of each filet with some of this

seasoning.

6. Wrap each steak around its sides with 1 slice of bacon. Skewer bacon in place with wooden skewer

or with 2 to 3 toothpicks.

7. Grill steaks until lightly charred on the outside and until bacon is cooked, about 5 minutes per side

for medium-rare. When done, remove steaks from fire and place on warm serving plate. Remove

toothpicks.

8. Top each steak with 1 generous pat of roasted garlic butter and sprinkle with some of remaining

chives. Butter will start to melt and season the steaks. Serve immediately.

Crusty Bake Chicken

Ingredients:

1/2 cup dry Italian bread crumbs

1/2 cup all-purpose flour

1 Tablespoon dried parsley

2 teaspoons dried basil

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon black pepper

2 Tablespoons butter, melted

2 Tablespoons vegetable oil

6 boneless, skinless chicken breasts

Directions:

1. Heat oven to 375 degrees F.

2. Combine breadcrumbs, flour, parsley, basil, salt, paprika and pepper in a resealable

plastic storage bag. Close and shake to mix.

3. Combine butter and oil in a large bowl.

4. Add chicken to bowl, turning pieces to coat.

5. Place chicken, one piece at a time, in bag with crumb mixture and shake to coat evenly.

6. Place chicken breasts on baking pan sprayed with non-stick cooking spray. Bake in

heated 375 degree F oven for 30 to 35 minutes or until center of breast is no longer pink.

7. Serve with buttered noodles tossed with broccoli florets. Makes 6 servings.

Red, White and Blue Cupcakes

Ingredients:

2 cups sugar

1 3/4 cup all-purpose flour

3/4 cup Hershey's cocoa

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoon vanilla extract

1 cup boiling water

Vanilla Buttercream Frosting:

5 Tablespoon butter

4 cups powdered sugar

1/4 cup milk

1 teaspoon vanilla extract

Fresh blueberries and strawberries

Directions:

Heat oven to 350 degrees F. Line muffin cups (2-1/2 inches in diameter) with paper bake

cups.

In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in

boiling water (batter will be very thin).

Fill muffin cups 2/3 full with batter.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove

from pan to wire rack. Cool completely.

Frost cupcakes with Vanilla Buttercream Frosting. Garnish with blueberries and strawberries.

Vanilla Buttercream Frosting:

In medium bowl, cream together the butter and powdered sugar. Add the milk and vanilla

extract, beating until frosting is of spreading consistency. Makes about 2 cups of frosting.

Double Salsa Burger

Ingredients:

1 large tomato, seeded and finely chopped

1/2 cup finely chopped green sweet pepper

1/4 cup finely chopped red onion

2 finely chopped, seeded jalapeno peppers

1 clove garlic, minced

1 Tablespoon snipped cilantro

1/4 teaspoon salt

1-1/2 pounds lean ground beef

2 cups shredded lettuce

1/3 cup finely shredded cheddar cheese

1/4 cup dairy sour cream and/or guacamole

Directions:

For salsa, in a bowl combine tomato, green sweet pepper, onion, jalapeno peppers, garlic,

cilantro, and salt. Set aside 2 Tablespoons of the salsa. Cover and chill remaining salsa until

serving time.

In another bowl combine ground beef and the 2 Tablespoons of salsa; mix well.

Shape mixture into six 1/2-inch-thick oval patties. Grill patties on an uncovered grill directly

over medium coals for 13 to 15 minutes or until an instant-read thermometer inserted in

side of patty registers 160 degrees F, turning patties once halfway through grilling time.

Arrange shredded lettuce on individual plates. Top with burgers, remaining salsa, and

cheddar cheese.

Serve with sour cream and/or guacamole.

Deep Dish Apple Pie

Ingredients:

4 cup apples, sliced, peeled, a little thicker wedges than for pie

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon salt

3/4 cup sifted all-purpose flour

1/3 cup orange juice

1/2 cup brown sugar, firmly packed

1/2 cup butter

1 pint vanilla ice cream

1/2 cup sugar

2 teaspoons orange rind, grated

Directions:

Place apples in deep pie pan, add orange juice.

Mix together sugars, orange rind, nutmeg, cinnamon, salt and flour. Cut in butter. Spread

evenly over apples.

Bake in 350 degree F oven 1 hour. Serve warm or cold with a topping of ice cream.

Prime Rib

Ingredients:

1 (4 to 5 pound) prime rib roast

1/3 cup olive oil

2 Tablespoons lemon juice

4 garlic cloves, minced

3 Tablespoons rosemary leaves

1 teaspoon pepper

Directions:

1. Place the roast in a shallow roasting pan and set aside 30 minutes to room temperature.

Preheat oven to 450 degrees F.

2. Combine all other ingredients. Rub the prime rib with mixture. Bake 15 minutes until the

meat begins to brown.

3. Reduce heat to 325 degrees F and continue cooking according to the chart below

Cooking Time for Rare (120°)

3 Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°

4 Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°

5 Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°

6 Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°

7 Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

4. Every half hour or so, baste the ends of the roast with the drippings. Use the meat

thermometer about 30 minutes before the end of the roasting time. Make sure to insert it in

the thickest part of the meat, not touching the fat or bone.

When the internal temperature reaches 120°, remove roast from the oven and cover with

foil. If you remove a prime rib from the oven when the temperature is over 125°, it will be

way too dry and overdone.

5. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time,

reaching a temperature of about 125° to 130°. This resting period allows the juices and

flavors to permeate the roast.

Shrimp Scampi

Ingredients:

2 pounds shrimp

8 tablespoons butter

4 large cloves garlic

4 tablespoons dry vermouth

2 tablespoons vegetable oil

4 tablespoons fresh parsley, or dried

2 teaspoons flour

Dash of lemon juice (1/2 of a lemon)

1 pound linguine (or your favorite pasta of choice)

Salt and pepper to taste

Directions:

1. Cook linguine according to package directions (al dente).

2. Rinse, peel, and de-vein the shrimp in cold water. Dry on paper towels.

3. Sauté garlic and parsley in butter and oil for 1 to 2 minutes.

4. DO NOT let the garlic turn brown.

5. Add the vermouth, then shrimp.

6. Raise heat to medium-high and cook for 3 to 5 minutes stirring frequently.

7. Do not overcook. Season with salt and pepper.

8. Add flour to slightly thicken the garlic butter.

9. Add the lemon juice during the last minute of cooking.

10. Remove from the heat. Serve immediately. Serves 4 to 6.

If this Shrimp Scampi recipe is not exactly what you're looking for, take a look at our Simple

Recipes, there's definitely an Easy Recipe that will work for you.

Spaghetti Pie

Ingredients:

8 oz .spaghetti

14 oz. shredded American cheese

2 oz. grated Parmesan cheese

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

4 eggs, beaten

1/4 cup butter, melted

2 cups spaghetti sauce

Directions:

1. Cook spaghetti until almost tender; drain.

2. Combine spaghetti with both cheeses, oregano, salt, pepper, eggs and butter; mix well.

3. Butter pan. Pour mixture into pan.

4. Bake at 350 degrees F until golden and firm 20 to 25 minutes. Cut into squares and serve

with hot spaghetti sauce.

Easy Breakfast Casserole #1

Ingredients:

7 eggs

1 cup milk

4 cups shredded cheddar cheese

6-8 slices bacon - chopped

8 frozen hash browns (patties)

1/2 teaspoon salt

1/2 teaspoon ground mustard

Directions:

1. Place hash browns in a single layer in a greased 9X13 baking dish. Cook bacon and slice.

2. Sprinkle with cheese and bacon.

3. In a bowl, beat eggs, milk, salt and mustard. Pour over bacon.

4. Cover and bake at 350'F for 1 hour.

5. Uncover; bake 15 minutes longer or until edges are golden brown and knife inserted near

the center comes out clean.

Peach Cobbler Recipe with Fresh Peaches

Ingredients

Peach Filling:

2 cups fresh peaches, peeled and sliced

3/4 cup sugar

Batter:

1/2 stick butter

3/4 cup sugar

3/4 cup flour

3/4 cup buttermilk

2 teaspoons baking powder

1/8 teaspoon salt

Directions

1. Preheat the oven to 350 degrees F.

2. In a medium bowl, sprinkle the peach slices with the sugar and let stand while preparing

the batter.

3. To prepare the batter: Place the butter in an 8-inch-square baking dish or 8-inch-round

cake pan. Place in the oven to melt the butter.

4. Meanwhile, in a mixing bowl, combine the sugar, flour, buttermilk, baking powder and

salt.

5. When the butter has melted, remove the pan from the oven and pour the batter over the

butter. Top with the peach slices and any juices that have collected.

6. Place in the oven and bake for 1 hour or until golden on top.

Chex Mix

1/4 cup (1/2 stick) butter, melted

1 1/4 teaspoons seasoned salt

4 1/2 teaspoons Worchestershire Sauce

8 cups Chex brand cereals (corn, rice, and/or wheat)

1 cup mixed nuts

1 cup butter pretzel braids

Directions:

1. In small bowl, add seasoned salt and worcestershire sauce to melted butter. Mix well.

2. Pour chex cereal, mixed nuts and butter braids into large zip-lock plastic zipper bags.

3. Pour butter mixture over cereal mixture inside zip-lock zipper bag, seal top of bag

securely.

4. Shake bag until all pieces are evenly coated.

5. Pour contents of bag into large microwave safe bowl. Microwave on high for 5 to 6

minutes, stirring every 2 minutes, spread on absorbent paper to cool.

Cinnamon Vanilla French Toast

Ingredients:

1 cup milk

6 large eggs

2 teaspoons cinnamon

2 teaspoons vanilla extract

butter

12 slices challah bread or french bread (1/4 - 1" thick)

6 large bananas, or sliced fresh strawberries and fresh blueberries

whipped cream (canned)

Directions:

1. Whisk together milk, eggs, cinnamon and vanilla until light and frothy.

2. Dip slices of bread in egg mixture and place on greased baking pan. Pour the mixture

that is left after dipping the bread, over the slices on the pan.

3. Cover and refrigerate overnight.

4. In the morning, place butter in skillet. Place slices of bread in skillet and brown on each

side until crispy.

5. Slice the bananas (or other fruit) and place on top of each slice of french toast, then

garnish with whipped cream.

Easy Bacon and Tomato Pasta

Ingredients:

8 slices bacon, chopped

1/2 cup cherry tomatoes

1 tub (8 oz.) chive and onion soft cream cheese spread

1 cup milk

1/2 cup grated Parmesan cheese

6 cups hot cooked penne pasta

Directions:

1. Cook bacon in skillet 5 min. or until bacon is crisp, stirring occasionally.

2. Drain skillet, leaving bacon in skillet. Stir in cherry tomatoes.

3. Add cream cheese spread, milk and Parmesan cheese; mix well.

4. Cook until hot and bubbly, stirring frequently.

5. Stir in pasta. Sprinkle with additional chives if desired.

Hashbrown Breakfast Casserole 1

Ingredients:

7 eggs

1 cup milk

4 cups shredded cheddar cheese

2 cups cubed cooked ham

8 frozen hash browns (patties)

1/2 teaspoon salt

1/2 teaspoon ground mustard

Directions:

1. Place hash browns in a single layer in a greased 9X13 baking dish.

2. Sprinkle with cheese and ham.

3. In a bowl, beat eggs, milk, salt and mustard. Pour over ham.

4. Cover and bake at 350 degrees F for 1 hour.

5. Uncover; bake 15 minutes longer or until edges are golden brown and knife inserted near

the center comes out clean.