~Chicken Alfredo Lasagna Rolls~

9 lasagna noodles

2 ½ cups alfredo sauce

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, 

or just enough to cover the bottom of the pan. Boil 8-10 cups water in 

a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 

extra just because lasagna noodles always seem to break on me 

when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold 

water to prevent them from sticking to each other. Then, lay out each 

noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too 

much sauce you will have a big mess on your hands!) Sprinkle 

oregano and garlic salt on top of sauce. Take 1/9 of the shredded 

chicken and spread it out evenly over each noodle. Add approx. 3 

Tbs. cheese. To roll up, start at one end and roll the noodle over the 

toppings. You will need to lift the noodle a little to prevent squishing 

out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they 

don't come undone. Once they are all in the pan, pour the remaining 

alfredo sauce over the top. Top with remaining cheese. Bake at 350 

degrees for about 30 minutes, or until the cheese is completely melted 

on top. I sometimes broil mine the last 5 minutes to make the cheese 

toasty on top.

****CAN ALSO MAKE THIS AS A REGULAR LASAGNA, WITH MEATY 

MARINARA SAUCE, STUFFED WITH SPINACH AND RICOTTA. YOU 

CAN ALTERNATE INGREDIENTS AS YOU DESIRE!****

~Italian Chicken Dinner~

What you need:

2 lbs boneless skinless chicken breasts

11/2 c Mozzarella cheese, shredded

1/4 c Parmesan cheese, grated

8 oz can tomato sauce

6 oz can tomato paste

2 garlic cloves, minced

1/3 cup onion, diced

1 t sugar

2 t dried oregano

1/2 t dried basil

2 T olive oil

cooked spaghetti, fettuccine or noodles of choice

salt and pepper to taste

What you do:

Heat oil in a large skillet over medium high heat.  Salt and

pepper chicken, add to skillet and brown on both sides.  Place

chicken on the bottom of a 3.5 quart or larger crock-pot.  

Add all remaining ingredients except for cheese and noodles to

a medium bowl and mix.  Pour mixture over chicken and cook,

covered, for 6 hours on low.  Sprinkle cheese over chicken and

continue cooking, covered, until cheese is melted.  Serve over

hot cooked noodles.

~I would suggest putting some extra tomato sauce in it as I would have liked it better a little thinner and saucier...but it was super easy & delicious~

~Cookies & Cream Trifle~

Oreo Goodness, a Cookies and Cream Trifle

Ingredients:

1 bag of Oreo cookies

8oz of cream cheese

1/4 cup of softened butter

1 cup of powdered sugar

3 cups of milk

2 small boxes of instant vanilla pudding

1/2 teaspoon vanilla

12oz container of cool whip

Mix together the cream cheese, butter, powdered sugar and vanilla together.

In a separate bowl, mix the pudding and milk together and chill until set.

While chilling, crush oreo cookies in a food processor (I used a Ninja)

Once the pudding is chilled, fold in the cool whip.

Mix pudding mixture with cream cheese mixture.

Place a thick layer of the pudding mixture in the bottom of a trifle bowl. Then add a layer of crushed oreo cookies. Continue this until bowl is filled.

Let set in fridge for at least 1 hour.

This is also AMAZING as a frozen dessert.

Chicken Spaghetti

♥Chicken Spaghetti♥

♥Ingredients♥

2 cups Cooked Chicken

3 cups Dry Spaghetti, Broken Into Two Inch Pieces

2 cans Cream Of Mushroom Soup

2 cups Grated Sharp Cheddar Cheese

1/4 cup Finely Diced Green Pepper

1/4 cup Finely Diced Onion

1 jar (4 Ounce) Diced Pimentos, Drained

2 cups Reserved Chicken Broth From Pot

1 teaspoon Lawry's Seasoned Salt

1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper

 Salt And Pepper, to taste

1 cup Additional Grated Sharp Cheddar Cheese

♥Directions♥

1. Cook 1 cut up fryer and pick out the meat to make two cups. 

2. Cook spaghetti in same chicken broth until al dente. Do not overcook. 

3. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

4. Place mixture in casserole pan and top with remaining sharp cheddar. 

5. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).