Ham and Cheese Brunch Squares

Chicken Pot Pie

Chicken Pot Pie

recipe from Pillsbury.com

1

box refrigerated pie crusts, softened as directed on box

1/3

cup butter

1/3

cup chopped onion

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups chicken broth (from 32-oz carton or 1 can)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey

2

cups frozen mixed vegetables

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Chicken and Shrimp Carbonara (Olive Garden)

Chicken and Shrimp Carbonara

Recipe from food.com

Chicken and Shrimp

1/2 Cup olive oil

1/2 Cup hot water

1/2 Tbsp italian seasoning

1/2 Tbsp garlic, chopped

1 lbs chicken strips

1/2 lb shrimp (or use 1 1/2 lbs chicken)

Whisk olive oil together with hot water, seasoning and chopped garlic. Add the chicken and shrimp. Cover and refrigerate for at least 30 minutes.

Sauce

1/2 Cup butter

3/4 tsp garlic, chopped

1 1/2 Tbsp flour

1/2 Cup parmesan cheese, grated

2 Cups heavy cream

2 Cups milk

1/8 Cup bacon, cooked and crumbled

1/4 tsp black pepper

Melt butter in a large sauce pan over medium heat. Add garlic and bacon bits. Saute for 5 minutes, stirring frequently. Add flour, parmesan, heavy cream, milk, bacon, pepper and salt.

Use a whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

Noodles

2 (7 oz) boxes pasta (spaghetti, linguine, etc.)

1/8 tsp salt

Cook noodles until al dente.

Topping

1 1/2 Tbsp romano cheese, grated

1 1/2 Tbsp parmesan cheese, grated

1 Cup mozzarella cheese, shredded

1/4 Cup panko

3/4 tsp garlic, chopped

3/4 tsp butter, melted

1 Tbsp parsley, chopped

3/4 Cup roated red peppers, cut into small strips

1/8 Cup bacon bits

Set roasted red peppers and bacon bits to the side. Combine romano, parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.

Preheat large skillet. Add chicken and shrimp to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165 for chicken and 155 for shrimp.

Stir chicken and shrimp and sauce together until well blended.

Place hot, precooked pasta on a larger serving platter. Top with chicken and shrimp sauce. Evenly distribute topping over top of chicken and shrimp. Place in broiler until top is golden brown. Serve immediately.

Chicken Broccoli Casserole

Chicken Broccoli Casserole

Recipe from my mom

1/2 Chicken, cooked and diced (or 2 large chicken breasts)

16 oz. pkg broccoli

1 Can cream or mushroom or cream of chicken soup

2-3 Large spoonfuls of mayo or Miracle Whip (more or less to your liking)

1 tsp lemon juice (a bit more if using mayo)

1/2 tsp curry powder

Grated cheese

Layer broccoli and then diced chicken in greased casserole dish. Mix together mayo, lemon juice, curry powder, and cream of mushroom soup. Spread over chicken. Top with grated cheese. Bake at 350 for 35 minutes or until cheese is barely brown. Serve over rice.

Chicken and Spinach Casserole

Chicken and Spinach Casserole

Recipe from Martha Stewart Magazine

2 Cups torn bread

Olive oil

Salt and Pepper

4 Cups flat-leaf spinach

1 Medium onion, finely chopped

1 Garlic clove, minced

1/4 Cup white wine (I used apple juice)

2 Tbsp flour

1 1/2 Cups half and half (I used evaporated milk)

1/2 tsp fresh lemon juice

1 Cup rotisserie chicken, shredded

Preheat oven to 450. In a medium bowl, combine bread with 1 Tbsp olive oil and salt. Set aside. In a medium pot, heat 1 1/2 tsp oil over medium high. Add spinach and season with salt. cook, stirring, until wilted (2 minutes). Transfer to colander, let cool, then squeeze out water. Coarsely chop.

Wipe pot clean and heat 1 1/2 tsp oil over medium. Add onion, garlic, salt and pepper (to taste). Cook stirring occasionally, until onion is soft, about 8 minutes.

Add white wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half and half. Add lemon juice and bring mixture to a boil over high.

Remove from heat and stir in spinach and rotisserie chicken; season with salt and pepper. Transfer to a 2 quart baking dish and top with bread pieces. Bakeu ntil braed is golden brown and mixture is bubbling, 8-10 minutes.

Lasagna

Lasagna
Recipe from Brittany Graham

1/2 lb ground beef
1 clove garlic, minced
1/2 onion, diced
1 jar pasta sauce
1 1/3 cup cottage cheese
1 egg
1 1/2 cup mozzarella cheese, shredded
9 lasagna noodles, uncooked

In a 9x9 baking dish, pour 1 cup of pasta sauce (or just enough to cover the bottom) of the pan. In a frying pan add ground beef, garlic, and onion. Cook until meat is brown. Add the rest of the pasta sauce to the meat mixture. In a small bowl, mix together cottage cheese and egg.

Layer in the baking dish:

3 noodles
1/3 of meat sauce mixture
1/2 of the cottage cheese mix
1/3 of mozzarella cheese
3 more noodles
1/3 of meat sauce
rest of cottage cheese mix
1/3 of mozzarella cheese
3 more noodles
rest of meat sauce
rest of mozzarella
Parmesan cheese

Bake covered at 350 for 1 hour. Take off cover and cook for another 10 minutes. Take out of oven and let sit for 15-30 minutes before serving.

Spaghetti Pie

Spaghetti Pie
Recipe from my mom

1/2 Bag of spaghetti noodles (maybe a little less)
1/2 Lb ground beef, cooked (optional)
1 Cup cottage cheese
1/2 Cup grated Parmesan cheese
1 Egg
1 Tablespoon butter or margarine
Spaghetti sauce

Cook spaghetti noodles according to package and drain. Pour noodles into a pie pan, 8x8 baking dish, or similar dish. Mix in Parmesan cheese and butter to noodles until butter is melted. Mix together cottage cheese and egg, layer over noodles. If adding ground beef, add a layer on top of cheese and egg mixture. On top, put a layer of spaghetti sauce (may be about 1/2 the bottle...needs lots). Poke holes into the spaghetti noodles for the sauce to get inside. Bake at 350 for 20-30 minutes or until bubbly.

Shepherd's Pie

*This is the very basic shepherd's pie...and I love it this way. Most people try to add more to it and make it more complex and difficult than it really needs to be. Other versions are good...but this is the quickest and easiest way to do it and I really do love it.

Shepherd's Pie
Recipe from my mom

1/2 lb ground beef (or turkey)
1 can green beans, drained
1 can cream of mushroom soup or tomato soup
Mashed potatoes (I just use potato pearls, talk about easy huh?)
Shredded cheddar cheese (optional)

Cook ground beef over the stove until browned. In a small, square baking dish, combine soup, beans, and cooked ground beef. Mix together. Make mashed potatoes. Put potatoes on top of mixture then put shredded cheese on top of that. Cook at 350 for 30 minutes or until bubbling on the sides.

Southern Vegetable Casserole

Southern Vegetable Casserole
Recipe from Debbie Huffman (ward cookbook)

1 16-oz sour cream
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 can French style green beans (I used regular cut)
1/2 box Ritz crackers (or other similar type cracker)
1/3 cup slivered almonds
1 stick butter
1 can Shoe Peg corn (I used regular canned corn)
Salt and pepper

Mix sour cream with salt and pepper to taste. Add vegetables. Put in greased 9x12 baking dish. Crush crackers and mix with almonds. Melt stick of butter and add to cracker mix. Place topping on casserole. Bake at 350 for 30 minutes.

Poppy Seed Chicken

*Tyson's favorite is eating this dish over noodles.

Poppy Seed Chicken
Recipe from Brittany Andersen

4-5 chicken breasts, boiled
1 can cream of chicken soup
8 oz. sour cream
1 tbsp. lemon juice
1 roll Ritz crackers, smashed up
1/2 cube of butter, melted
1 tbsp. poppy seeds

Boil chicken and drain. Slice up the chicken and place it in a 9 x 13 pan. Stir soup, sour cream and lemon juice together. Smash crackers and combine with melted butter and poppy seeds. Pour sauce over chicken and top with cracker mixture. Bake at 350 for 30 min.