Chicken Casserole

Chicken Casserole-4 servings

Ingredients: 6 cups water
1 1/3 cups dried bow tie or rotini pasta (6 ounces)
1 16-ounce package frozen pepper stir-fry vegetables
1 10 3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 1/4 cups fat-free milk
3 tablespoons light mayonnaise
1 teaspoon salt-free lemon-pepper seasoning
1 cup cubed cooked chicken breast (6 ounces
1/4 cup sliced green onions

Directions:
Preheat oven to 350°F. In a large saucepan, bring the water to boiling. Add pasta; reduce heat. Simmer, uncovered, for 6 minutes, stirring occasionally. Stir in frozen vegetables. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until pasta is tender but still firm (al dente); drain. Rinse with cold water; drain again. Set aside.
In a large bowl, stir together soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer pasta mixture to a 2-quart square baking dish.
Cover and bake for 30 minutes; stir. Bake, uncovered, for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. Sprinkle individual servings with green onions.

Mixed Veggies

Chocolate Pie

Coffee Cake Recipe

Coffee Cake

Ingredients:

2 cups brown sugar, packed
2 cups all-purpose flour
1/8 teaspoon salt
1 large egg
4 ounces butter, cold, cut in pieces
1 cup buttermilk or sour milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla

Directions:

1. Preheat oven to 350°. Grease and flour an 8-inch square baking pan.

2. Combine flour, brown sugar, and salt in a mixing bowl; cut in butter until the mixture coarse crumbs form. Take out 1 cup of crumbs and put aside.

3. Combine egg, buttermilk, baking powder, baking soda and vanilla, whisk until smooth; stir into the remaining crumbs in bowl. Spread in the prepared baking pan.

4. Sprinkle reserved crumbs evenly over the batter. Bake for 30 minutes.

Enjoy this recipe and many more at Judi's Place

Cherry Parfait Ice Cream Pie

Ingredients:

1 qt Vanilla ice cream; soften slightly
1 8" cookie crumb pie crust
1 can Cherry pie filling
Whipped cream topping (opt)

Directions:

In mixing bowl stir half of the ice cream until of spreading consistency; spread evenly in pie crust.

Top with half of the cherry pie filling. Freeze until filling is partially frozen, about 45 minutes.

Stir remaining ice cream to spreading consistency; spread over partially frozen pie filling in crust.

Freeze until firm, at least 3 hours. Just before serving, top with remaining pie filling. Garnish with whipped topping if desired.


Pie Shell


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Peanut Butter Chip Cookies

Peanut Butter Chip Cookies

servings 30

INGREDIENTS:

2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter flavored shortening
1 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 2/3 cups peanut butter chips

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Mix together dry ingredients with a whisk.

Cream sugars, shortening, and vanilla.

Add eggs, one at a time. Beat well. Stir in chips.

Gradually add dry mixture, mixing well.

Drop by spoonful onto ungreased cookie sheet.

Bake for 8 to 10 minutes. Remove from pan to cool. Enjoy!


Judi's Place Recipes

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