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Apr 21, 2011

Pepper Jack Chicken Pasta

Pepper Jack Chicken Pasta

3 cups cooked mostaccioli
¼ cup chopped onion
¼ cup chopped sweet red pepper or tomatoes
1 Tbsp canola oil
½ tsp minced garlic
1 can (10 ¾ oz) condensed nacho cheese soup, undiluted
1 package (9oz) ready to use Southwestern chicken strips or grilled chicken
¾ cup water
1 can (15 oz) black beans, rinsed & drained
¼ cup shredded monterey jack cheese, optional

Cook mostaccioli according to package. Meanwhile, in a large skillet sauté onion & red pepper in oil. Add garlic, cook 1 minute longer. Stir in the soup, chicken & water. Bring to a boil. Reduce heat; cover & simmer 8 minutes.

Stir in beans & tomatoes; heat through. Drain mostaccioli, transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired.

Swiss Chicken Casserole

Swiss Chicken Casserole

5-6 Chicken breasts, raw and defrosted
Onion Salt
Garlic Salt
Sliced Swiss cheese
1 can cream of chicken soup
1/2 cup sour cream
2 tubes Ritz crackers


Preheat oven to 350 degrees

1. Put the chicken in a glass 9 x 13 baking dish and sprinkle with onion salt and garlic salt generously on one side. I don't know how much it is, just put some on till you think it looks good.

2. Layer on like 3 layers of sliced Swiss cheese on each breast. The more cheese the better. Seriously. Do more.

3. Mix together 1/8 cup of water, can of cream of chicken and 1/2 cup of sour cream. You can do a little more water and sour cream and it will taste awesome.

4. Spread sour cream mixture all over the chicken.

5. Smash a tube or two of Ritz crackers and sprinkle it all over the mixture.
6. Melt 3/4 of a cube of butter and drizzle that over the crackers.

Cook for 50 minutes at 350 degrees with tin foil over it and remove the tin foil with 8-10 minutes left.