Tag Archive: cheesy


sam_2705

2 boxes elbow macaroni, cooked according to directions

12 leftover chicken fingers (you could use any leftover meat)

1 package broccoli slaw, steamed in the microwave (any steamed veggies will work!)

1 jar alfredo sauce (variation – mushroom soup, marinara, any sauce!)

1 c. shredded cheese (I used sliced and shredded up some cheese I had on hand)

Mix cooked macaroni and alfredo sauce.  Place half in the bottom of a 13 x 9 baking dish sprayed with coconut oil spray.

sam_2698

Top with cooked broccoli slaw.

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Cut up chicken tenders and spread evenly over broccoli slaw.

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Top with remaining macaroni and sauce.

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Top with cheese.

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Bake at 350F until melted and golden, about 25-30 minutes.  Loved it!!

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sam_2905

1 package wild garlic noodles – love these!

1 jar alfredo sauce

4 c. leftover cooked chicken

3 c. broccoli florets

1 green pepper, chopped

8 oz. sliced mushrooms

1 c. shredded colby jack cheese

sam_2900

Saute broccoli, mushrooms, and green pepper until softened, but not mushy.  Add in chicken.

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Meanwhile, cook garlic noodles.

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Combine noodles, chicken and veggies, and alfredo sauce.  Pour into 13 x 9 baking dish sprayed with coconut oil.

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Sprinkle with cheese.  Bake at 350F for 25-30 minutes until golden.

sam_2904

SAM_2343

12 chicken cutlets

2 containers Alouette Buffalo Cheddar Cheese Spread

1 bottle ranch dressing (I used Kraft)

1/2 c. teriyaki sauce

1 c. shredded cheese (I used 4 Mexican)

Preheat oven 350 F.

Pour teriyaki sauce into 13 x 9 baking dish sprayed with coconut oil.

Scoop 2 Tbsp. cheese spread on each cutlet.  Roll and place seam side down in teriyaki sauce.

Pour ranch over chicken rolls.

Sprinkle with cheese.

Bake 35-45 minutes until golden brown and chicken tests at 165 F.

The cheese inside the chicken melts away and into the ranch and teriyaki making a delicious sauce.  I cut it up into small bitesize pieces with my kitchen shears and served alongside leftover scalloped potatoes and squash stuffing casserole from Thanksgiving.

This recipe originated because the Alouette was on sale and I decided it sounded good for a chicken dish.  There was a little left after the chicken was stuffed, and the kids said it was spicy, so I used the ranch and teriyaki to cool it down.

 

 

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