Lasagna Alfredo

• 1 (16 ounce) package lasagna noodles
• 1 (10 ounce) package frozen chopped spinach
• 2-3 cooked, boneless chicken breast halves, diced
• 2 (16 ounce) jars Alfredo-style pasta sauce

• 4 cups shredded mozzarella cheese
• 2 pints ricotta cheese
• salt and ground black pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
3. In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
4. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
5. Bake 50 to 60 minutes, until top is brown and bubbly.

(These directions are from allrecipes.com, I just layer this like lasagna--noodles, chicken and sauce, spinach, cheeses, repeat for 3 layers)

Label:  Thaw, bake 45-60 min at 350, or until top is brown and bubbly

Chicken Divan

1-2 chicken breasts, diced and sauted

2-3  cups cooked rice
1 1/2 lbs lightly steamed broccoli

2 cans Cream Of Chicken soup
1/2-1 cup milk 
1/2  cup Mayo
1/2 Tbl Lemon juice
1/2 tsp curry powder

2 cups grated cheese
1 cup bread crumbs
2 Tbl butter

Sauce:
Mix soup, milk, mayo, lemon juice, and curry powder

Cheese Topping:
Mix Cheese, bread crumbs and melted butter

1.  Layer rice, then broccoli, then chicken.  Top with sauce.


LABEL: Chicken Divan:   Thaw. Bake 30 min at 350 degrees or until rice is soft, then put cheese mix on and cook for 10 more min.

Chicken Divan

1 bag broccoli
3 chicken breasts
1 cup rice
2 cans Cream Of Chicken soup
1 can evaporated milk
1 c Miracle Whip
1 tsp. Lemon juice
1/2 t curry powder
parmesan cheese to taste.

Bake & shred chicken. Bake 1 hour 350 degrees.

LABEL: (24) Chicken Divan Thaw. Bake covered 1 hour at 350 degrees or until rice is soft.

Sour Cream Noodle Bake

Ingredients

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
•  Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

Freezer Instructions:

Thaw.  Bake at 350 for 20 minutes or until all cheese is melted.

Reames Classic Chicken Noodle Soup

Makes 20 servings (a REALLY big pot) 1 lb cooked boneless skinless chicken 12 cups chicken broth 1 pkg (24 oz) Reames Egg Noodles 2 tsp parsley, dried 2 bay leaves 1/2 tsp thyme 1 tsp black pepper 2 cups chopped onion 2 cups chopped celery 2 cups shredded carrots 2 cups heavy cream or half and half 8 Tbsp butter 1/2 cup flour 1/2 cup sherry 1. Bring chicken broth to a boil with bay leaves. Add noodles and simmer for 20 minutes. Stir often 2. Add the parsley, thyme, black pepper, onions, celery, and carrots. Simmer for 10 min. or until done 3. Melt butter in a skillet, add flour and cook 1-2 min. 4. Add cream to noodle mixture, bring to simmer. Add the flour mixture, cook and stir until thickened, about 2 min. 5. Add the chicken and sherry (if using) Heat through.