This is another Pinterest favorite and using a rotisserie chicken really speeds up the process. This is a rich, creamy and delicious dish. I made this in the morning and popped it in the oven later in the day. Cooking the bacon the day before also makes this dish an easy one to put together. I served this along side a salad and garlic bread and it all worked really well together. Dinner Success!
INGREDIENTS
8 Lasagna Noodles
2 cups shredded chicken (rotisserie works well)
1 pound bacon, cooked and crumbled
2 cups shredded mozzarella
1/2 cup butter
1 pint heavy whipping cream
1/2 teaspoon minced garlic
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt to taste
Pepper to taste
1 cup grated Parmesan cheese
DIRECTIONS
Pre-heat the oven to 350 degrees. Spray a 9 x 13 inch pan with non stick spray and set aside. Cook 8 lasagna noodles according to package directions or until al dente. Drain and rinse the noodles with cold water. In a medium saucepan add butter, heavy cream and cream cheese, cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth and add the Parmesan cheese. Bring to a simmer and cook for a couple minutes or until it starts to thicken. Line the bottom of the 9 x 13 pan with one cup of the Alfredo sauce. To make the rolls lay one lasagna noodle out and add about two tablespoons of Alfredo sauce over each noodle, take 1/8 of the shredded chicken and add that on top of the Alfredo sauce, add a layer of the crumbled bacon and shredded mozzarella and roll the lasagna noodle up and place seam side down in your prepared pan. Do this for each noodle. Once the noodles are all rolled. And in the pan pour the remaining Alfredo sauce over the top and sprinkle with the remaining shredded cheese. Bake at 350 degrees for 30 minutes or until heated through and cheese is bubbly.
Enjoy!
This recipe comes from www.therecipecritic.com
This recipe was an instant family favorite, so much so, I made it twice in one week! I served this along side a salad and dinner was done. This is shallow fried with Panko crumbs and Parmesan. What’s not to love with that?! The sweet honey sauce really makes the dish! Sometimes the boneless skinless chicken breasts are really thick and not the same size so to make the cooking time even, I place them in a Ziploc bag and pound them out so they are all the same size. I highly recommend this. The sauce made here is enough for 6 chicken breasts.
INGREDIENTS
1/3 cup all purpose flour
6 boneless, skinless chicken breasts, pounded even and thin
1 cup Panko crumbs
1/2 cup shredded Parmesan cheese
Pinch of salt
Pinch of pepper
2 eggs, beaten
3 Tablespoons Dijon mustard, divided
1 Tablespoon chopped Tarragon
1/2 cup brown sugar
1/2 cup honey
1/2 cup Apple cider vinegar
Canola oil to fry
DIRECTIONS
Heat enough canola oil to cover the bottom and slightly up the sides of a large frying pan over medium-high heat. the oil will be hot enough when the end of a wooden spoon placed in the oil has small bubbles around it.
Season your pounded chicken breasts with salt and pepper. Place flour, eggs and. Panko crumbs in separate bowls. Add the Parmesan cheese and chopped Tarragon to the bowl with the Panko crumbs. Add 1 Tablespoon of mustard to your beaten eggs and stir to combine. Taking one chicken breast at a time dredge in the flour first, then into the egg mixture and last into the Panko mixture. Do this for each piece of chicken.
Add three pieces of the chicken to your heated oil and cook on the first side until golden brown, three to four minutes each side. When the first side is golden turn the chicken to the other side and continue to cook through until done and golden. Remove from oil and place on a plate lined with paper towels. Continue with the second batch of chicken.
FOR THE SAUCE~
Mix honey, apple cider vinegar, brown sugar and 2 Tablespoons of Dijon mustard in a saucepan and cook over medium heat until well combined and heated through. Serve this warm over the chicken. Serve warm and garnish with chopped Tarragon if desired!
Enjoy!
I’m always looking for a good breakfast casserole dish as it’s my favorite thing to serve for a holiday breakfast. Although I did not make this for a holiday it was certainly good enough to be served on one. I came across this recipe from the New York Times. The ingredient that stood out to me was using croissants. It also has two other of my favorite breakfast items, sausage and cheese! This is a rich buttery breakfast.
INGREDIENTS
6 croissants, split in half
1 Tablespoon extra virgin olive oil
1 bunch of scallions, white and light green parts, thinly sliced and set aside.
1 pound sweet Italian sausage, casing removed
2 teaspoons finely chopped sage
8 large eggs
3 cups whole milk
1 cup heavy cream
2 cups Gruyere cheese, grated
Salt
Pepper
DIRECTIONS
Turn the oven to broil, leaving the oven door open slightly. Place croissants on a baking sheet and toast under the broiler until golden brown. Don’t look away… this takes just a very short time! Remove from oven. Let cool and tear into bite size pieces. In a medium skillet over medium high heat add the olive oil, sliced scallions and sausage meat. Cook sausage, breaking up the meat while cooking until the sausage is cooked through and browned. Stir in sage and remove from heat. In a large bowl toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream and 1 1/2 cups cheese, salt and pepper. Lightly spray a 9 x 13 inch baking dish with non-stick spray. Put the croissant mixture in the pan spreading it to form an even layer. Pour the custard mixture into the pan pressing the croissants down slightly so it absorbs the liquid. Cover and refrigerate at least 4 hours or overnight.
When you are ready to bake the casserole, remove from fridge and heat the oven to 350 degrees.scatter the remaining cheese over top. Bake uncovered for 45 minutes. Remove from oven, let cool for a few minutes and serve warm.
Enjoy!
This is another Taste of Home recipe that I know you will love. If you like strawberry shortcake, or anything strawberry, you will enjoy this. This would be great to take to your next summer gathering! We brought this to our daughter’s home and it was loved by everyone!! This does need some chill time in the fridge, so it’s another great make ahead dessert.
INGREDIENTS
1 cup cold milk
1 cup sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange peel
2 cups heavy whipping cream , whipped or I used fat free Cool Whip
1 store bought angel food cake, cubed
4 cups sliced fresh strawberries
DIRECTIONS
In a large bowl beat the milk, sour cream, pudding mix and orange peel on low speed. Fold in whipped cream or Cool Whip. Place half of the cake cubes in a 3 quart trifle bowl or glass bowl. Arrange one third of the strawberries around the sides of the bowl and over the cake. Top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate two hours before serving. Serves 8-10
Enjoy!
You know I love a good poke cake and this one is delicious and easy to make. This one does take some time to make and some time to set up in the fridge (best made the day before serving). This cake was enjoyed by everyone who tried it. The only caution with this recipe is that it does need to stay cool until serving and does not work great if left out in warm weather. It does make a 9 x 13 so there is plenty to share!!
INGREDIENTS
1 box yellow cake mix plus ingredients on the box
1 box 3.5 ounce instant vanilla pudding mix
2 cups milk
1 14 ounce can of sweetened condensed milk
FROSTING
1 1/2 sticks of butter, softened
3/4 cup cocoa powder
1/2 cup boiling water
1 teaspoon vanilla
5 cups powdered sugar
DIRECTIONS
Bake cake according to package directions for a 9 x 13 pan. While the cake is in the oven make pudding mix with 2 cups of milk, whisk until combined and let sit for two minutes or until thickened. Whisk again for a few seconds and add the sweetened condensed milk. This mixture will be thinner than pudding! Let sit in the fridge. When the cake is baked through, remove from oven and poke holes all over the cake using a fork. Pour the pudding mixture all over the cake letting the mixture seep into the cake. Let the cake sit until cooled and pudding mixture is absorbed into the cake. About an hour.
To make the frosting, add softened butter into a large mixing bowl add the cocoa powder and the boiling water. Add vanilla and beat for about a minute or u til combined. Gradually add the powdered sugar beating after each cup is added. Beat until smooth. Frost cake and refrigerate until ready to serve. Best if refrigerated overnight.
Enjoy!
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