Three Cheese Baked Pasta

1 pound uncooked pasta
1 pound ground beef
1 onion, chopped
6 1/2 cups tomato pasta sauce
6 ounces provolone cheese, thinly sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.

Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.

Bake in preheated oven for 30 minutes, or until bubbly.

Chicken and Noodle Casserole

2 boneless chicken breast halves, cooked and cubed
1 (16 ounce) package wide egg noodles
1 (15 ounce) can mixed vegetables
1 cup frozen broccoli
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of broccoli soup
1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup milk
2 cups shredded Colby cheese

Cook noodles according to package directions. Drain.
In a 2 quart saucepan, mix cooked chicken, cream of potato soup, cream of broccoli soup, milk, mixed vegetables, broccoli, salt, pepper, and thyme. Cook over medium heat until broccoli is cooked. Mix with egg noodles. Spread into a greased 9 x 13 inch pan. Cover.

Bake at 350 degrees F (175 degrees C) for 20 minutes. Cover with Colby cheese, and bake uncovered for an additional 15 minutes.

Mexican Manicotti (from Freezer Chicks)

1 pound lean ground beef
1 can (16 oz) refried beans
2 1/2 tablespoons chili powder
1 1/2 tablespoon dried oregano
1 package manicotti shells 8 oz
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterey Jack or Mexican style cheese
1/4 cup sliced green onions
sliced ripe olives (optional)

In a bowl combine the UNCOOKED beef, beans, chili powder, & oregano. Spoon into UNCOOKED manicotti shells, arrange in a greased 13"X9"X2" baking dish. Combine water & picante sauce, pour over shells. cover & refrigerate overnight. Remove from refrigerator 30 minutes before baking.

Cover & bake @ 350 degrees for 1 hour. Uncover, spoon sour cream over the top, sprinkle with cheese, onion & olives if desired. Bake 5-10 minutes longer or until cheese is melted.Modify for freezer: After assembling, freeze. Thaw completely in refrigerator before baking.

Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish.
BAKE 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 to 3 min.

Eskimo Joe's Chicken Chili Pasta

1 tablespoon of salad oil
3/4 cup of diced onion
3/4 cup of diced green bell pepper
1 teaspoon of minced garlic1 tablespoon of diced green chilies
1 tablespoon of chili powder
3/4 teaspoon of cumin
1/2 teaspoon of oregano
1/8 teaspoon of cayenne
1 lb. of diced cooked chicken
1-10 oz. can of crushed tomatoes
1-10 oz. can of diced tomatoes
1/2 cup of chili sauce
1 cup water
1/2 tablespoon of chicken base
1/2 teaspoon of Worcestershire sauce
1/2 teaspoon of black pepper

Heat oil over medium heat. Add onion, bell pepper, garlic and green chilies. Cook until softened- about five minutes. Add chili powder, cumin, oregano, cayenne, cooked chicken and black pepper. Mix and add remaining ingredients. Heat for about ten minutes. Serve on tri-color rotini pasta.

Mexican Chicken Casserole

1 package Jiffy cornbread mix·
4-5 large chicken breasts
2 bay leaves
1/4 cup butter
1 can cream of chicken soup
1 can peeled, diced green chilies
1/4 cup diced onion
1 lb. shredded cheddar cheese (approx.)

Stew chicken with bay leaves and a little extra onion for 1 - 2 hours.
Bone and dice chicken. Reserve 1/2 cup chicken broth. Discard bay leaves. Sauté onion in butter. Add chilies, soup and the 1/2cup broth. Mix well. Bake cornbread according to directions on package. Don’t let cornbread get very brown. Combine chicken and soup/broth mixture. Pour onto top of baked cornbread. Put cheese on top - enough to cover it well.

Bake uncovered 30 minutes at 325 degrees. If frozen, allow extra time to bake.

Chicken Pot Pie

1 recipe pastry for a 9 inch double crust pie (I used Pillsbury refrigerated roll out crusts)
4 boneless, skinless chicken breast halves
1/2 cup chopped onion
1 teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
2 cups frozen mixed vegetables, thawed
1 cup sliced fresh mushrooms
salt and pepper to taste

Preheat oven to 350 degrees F.
Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through.
Drain and dice chicken.
In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.

Bake in preheated oven for 50 minutes, until pastry is golden brown.