Thursday, December 22, 2011

Chicken & Spinach Pasta Bake

Chicken & Spinach Pasta Bake

8 oz uncooked rigatoni

1 T olive oil

1 c chopped onion

1 (10 oz) pack frozen spinach, thawed

3 c cubed, cooked chicken breasts

1 (14 oz) can Italian-style diced tomatoes, drained

1 (8 oz) container Philadelphia chive & onion cream cheese

½ t salt, ½ t pepper

1½ c shredded mozzarella cheese

Prepare rigatoni according to directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly. Yum...yum!

Christmas Casseroles!

Here are a couple of "traditional" favorites that I fixed recently and took to work for my office peeps...just love those folks.  And they LOVE to eat!  LOL!
Merry CHRISTmas everyone!

Weekend Brunch Casserole

1 pound sausage, cooked and drained (I used Jimmy Dean-Regular)

2 cups shredded cheese (I used 1 cup mozzarella and 1 cup cheddar)

1-8 ounce can refrigerated crescent dinner rolls

4 eggs, beaten

¾ cup milk

¼ tsp salt

1/8 tsp black pepper

Preheat oven to 425 degrees. Line the bottom of a greased 9”X13” baking dish with the crescent roll dough, firmly pressing the perforations to seal. Sprinkle with the cooked sausage and cheese. Combine the remaining ingredients in a medium bowl until well blended; pour over the sausage and cheese.

Bake for 15-20 minutes until the eggs are “set” (no longer “jiggly” in the center). Let stand for at least 5-10 minutes before cutting into. If it does not “set” just pop it in the microwave for a couple of minutes (that’s what I did!)

Cream Cheese Danish Casserole

2-8 ounce cans crescent rolls

2-8 ounce blocks cream cheese

1 ¾ cups sugar or Splenda

1 teaspoon vanilla

½ cup butter (may use margarine but butter IS better!)

1 teaspoon cinnamon

Roll out one can of the crescent rolls in the bottom of a greased 9”X13” pan (I just sprayed my pan with Pam cooking spray). Either leave your cream cheese on the counter for a few minutes to soften OR take it out of the paper and put in a microwave safe bowl and soften in the microwave by just heating a few seconds at the time and stirring.

Once your cream cheese is softened, mix just 1 CUP of sugar and cream cheese and the vanilla together. This will be your filling. Spread this mixture over the crescent rolls.

Unroll the second can of crescent rolls. Lay it over the layer of “filling”.

Melt the ½ cup butter and mix in the remaining ¾ cup of sugar and 1 teaspoon of cinnamon and pour over the top.

Bake at 350 degrees for 30-35 minutes.