Chicken Asparagus Casserole

2 tsp Veggie Oil
1 c chopped Green and Red Peppers
1 medium Onion, chopped
2 cloves Garlic, minced
1 can of Cream of Asparagus Soup
1 (8oz) tub Ricotta Cheese
2 c shredded Cheddar Cheese, divided
2 Eggs
1 1/2 c chopped, cooked Chicken
1 (10oz) pkg frozen, chopped Asparagus--thawed and drained OR 1/2 lb fresh cut into 1/2" pieces, cooked (6 c water boiling on high, add asparagus pieces, reduce heat to medium, cover and cook 5-8 minutes)
1 (8oz) bag Egg Noodles, cooked
Black Pepper

Preheat oven to 350 DF (new acronym! degrees Fahrenheit!) Grease 13"x 9" pan.

Heat oil in a skillet over med-high heat. Add bell peppers, onion, and garlic; cook and stir until veggies are crisp-tender.

Mix soup, ricotta cheese, 1 c cheddar cheese and eggs in large bow until well blended. Add onion mixture, chicken, asparagus and noodles; mix well. Season with pepper.

Fill greased 13x9 pan then top with other cup of cheese.

Bake 30 mins or until center is set and cheese is bubbly. Let stand 5 mins before serving

Makes 12 servings

Oven Baked Chicken Parmesan

4 Chicken breasts
Flour
1 Egg, beaten
3/4 c bread crumbs
Pasta sauce
Mozzarella Cheese

Preheat oven to 400 degrees F

Dip chicken in flour then egg then bread crumbs.

Bake for 20 minutes, uncovered.
Pour sauce over the center of chicken, across the pan and then top with cheese. Bake for 10 or more mins.

Mini Chicken Pot Pies

1 container (16oz) Reduced Fat Biscuits
1 1/2 c Milk
1 pkg White Sauce Mix
2 c cut up cooked Chicken
1 c frozen Veggies, partially thawed (green beans, carrots, corn, peas)
2 c shredded Cheddar Cheese

Preheat oven to 400 degree F

Press biscuits into 8 (8oz) custard cups--pressing up sides to form crust

Whisk milk and sauce mix in med sauce pan.  Bring to boil over med-low; simmer 1 min, whisking constantly, until thickens. Stir in chicken and veggies.

Spoon approx. 1/3 c into each cup. Place on cookie sheet before putting in the oven (for spill over)

Bake 15 mins. Top with cheese and bake 3 more min until golden

Homemade Mocha Frap

1 c Skim/Vanilla Soy Milk
1 1/2 c chocolate non-fat Frozen Yogurt
1/2 c cold, strong Coffee/Espresso
2 c crushed Ice
1 tsp Vanilla

Makes 4 servings

Brunswick Stew

2 lb Chicken
2 1/3 c cold Water, divided
1 (14 1/2oz) can of Tomatoes, cut up and undrained
2 large Celery ribs, sliced
1 medium Onion, chopped
2 cloves Garlic, minced
1 Bay Leaf
1/2 tsp Salt
1/8 tsp Ground Red Pepper
6 small unpeeled New Potatoes, halved
1 c frozen Succotash
1 c cubed Ham
1 tbsp Flour

In 5 quart pan, combine chicken, 2 c water, tomatoes with juice, celery, onion, garlic, bay leaf, salt and red pepper. Bring to boil over high heat, reduce to med-low; simmer, uncovered for 45 mins (tender chicken) skimming foam off top.

Remove chicken and bay leaf. Cut into bite size pieces

Add potatoes, succotash and ham. Bring to boil. Reduce heat, simmer uncovered for 20 mins/tender potatoes. Stir in chicken.

Stir flour into remaining 1/3 c water till smooth. Stir into stew. Cook and gently stir over medium heat till bubbly.

Creamy Chicken and Pasta w/ Spinach

6 oz cooked Egg Noodles
1 tbsp Olive Oil
1/4 c. chopped Onion
1/4 c. chopped Red Bell Pepper
1 (10 oz) pkg frozen Spinach, thawed and drained
2 boneless Chicken Breasts, cooked and cut in 1" pieces
1 can sliced Mushrooms (4oz)
1 (8oz) tub Sour Cream
3/4 c. Half and Half
2 Eggs, beaten
1/2 tsp salt

Preheat oven to 350 degree oven, grease a 13"x9" pan

Heat oil in a large skillet over med-high heat. Add onion and bell pepper, cook and stir for 2 min (until onion is tender). Add spinach, chicken, mushrooms, and noodles; stir.

Combine cheese, sour cream, half and half, eggs, and salt in a medium bowl, blend well.

Add cheese mixture to chicken mixture; stir.
Put in pan, bake covered for 30-35 min at 350 F