Chicken Cordon Bleu Casserole

 5 1/2 C Shredded Rotisserie Chicken

2 C Cubed Ham

2 C Rotini Pasta

Cheese Sauce:

4 T Butter

1/4 C Flour

2 C Milk

1 T Dijon Mustard

1 T Lemon Juice

1/2 tsp Garlic Powder

1 tsp Salt

1 1/4 C Shredded Mozzarella Cheese (or Swiss)

1/2 C Parmesan Cheese

Pank Topping:

1/2 C Panko Bread Crumbs

2 T Melted Butter

Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.

Boil pasta according to the package directions. Mix chicken, ham, and cooked pasta in baking dish. 

For the cheese sauce melt butter over medium heat in a sauce pan. Sprinkle the flour on top and cook for 1-2 minutes or until dry and clumpy. Slowly whisk in the milk. Add mustard, lemon juice, garlic powder, and salt. Simmer for 3-5 minutes whisking constantly until mixture thickens. Remove from heat and stir in the cheese. Pour sauce evenly over the ham and chicken mixture. Mix if needed them sprinkle parmesan cheese over the top 

In a small bowl combine the pano and melted butter. Sprinkle over the top of the casserole. Bake uncovered for 30-35 minutes or until the breadcrumbs are golden brown and casserole is bubbly.

Frog Eye Salad

1 C Sugar
1/2 tea Salt
2 TB Flour
4 Egg Yolks (beaten)
2 cans Pineapple (I like tidbits)
2 cans Crushed Pineapple
1 box Acini Pasta
16 oz Cool Whip
2 cans Tropical Fruit
Maraschino Cherries
Optional: Coconut, Mandarin Oranges, Marshmallows

Drain Pineapple saving 2 cups of juice, after getting juice I like to add all remaining canned fruit to let it drain overnight. In a sauce pan combine sugar, salt, flour, juice, and eggs. Cook on low heat until thickened. Cook pasta as per directions on package making sure you salt the water before cooking pasta. Once pasta cooled pour cooled sauce over and mix allow to chill overnight. Just before ready to eat add remaining ingredients and mix together.

Creamy Cajun Chicken Pasta

2 Boneless Chicken Breasts, cut into thin slices or small chunks
Linguine or any size pasta you like
2-4 T Cajun Seasoning (the more you use the spicier)
1 T Butter
2 T Olive Oil
1 C Whipping Cream
3 C Milk
4 T Chopped Sun-Dried Tomatoes
1/2 c Chopped Green Onion
1/2 tea Salt
1 tea Dried Basil (Fresh Basil boosts the flavor)
1/2 tea Black Pepper
1/2 tea Garlic Powder (I like to use fresh)
1/4- 1/2 c Parmesan Cheese
2-3 T Flour mixed with water to a smooth paste

Mix chicken and cajun seasoning in bowl. Heat pan and melt butter with olive oil. Add chicken to hot pan and cook for 5-7 minutes. Reduce heat add cream, milk, sun-dried tomatoes, green onions, salt, basil, pepper, and garlic. Let sauce heat up and stir in flour mixture to thicken. Mix with pasta and top with parmesan cheese.

Capellini Pomodoro

5 Roma Tomatoes

1/2 c Fresh Basil

Salt and Pepper

2-3 T Olive Oil

3-4 Cloves Garlic crushed

2-4 T Butter

1/3-1/2 c White Wine

1 c Reserve Water from Pasta

Angel Hair Pasta

2-3 Chicken Breasts

Oregano

Dice tomatoes, I find it easiest to cut in half and spoon out all seeds and discard. In a bowl mix tomatoes, basil, 2 T olive oil, and salt, and pepper to taste. Heat pan add 1 T olive oil and garlic let cook 1 minute add wine and boil for 1-2 minutes add tomato mixture cook for 3-4 minutes. add butter. pour over cooked pasta adding 1/2-1 c water from the pasta will help sauce adhere.

Place chicken on cookie sheet drizzle olive oil over chicken sprinkle salt and oregano over chicken and cook in oven at 350 until cooked through being careful to not over cook as this will dry out the chicken.  Serve on top of pasta.