Best Recipes in the World

1/2 onion sliced

1 can diced green chilis

1.5 lb frozen, sliced, seasoned chicken breast

1/4 cup cream cheese

1 cup milk

1 cup chicken broth

1/4 cup green salsa

1 cup shredded Monterey jack cheese

8 flour tortillas

1 cup shredded cheddar or Monterey jack

In a large skillet, cook onions and green chilis until tender. Add the chicken and heat through. Add milk, chicken broth, green salsa, cream cheese and first helping of cheese. Stir and cook until slightly thickened and all cheese is melted, which is about 10 minutes. Turn off and let sit while you prepare the dish. In a 2 quart baking dish, sprayed with Pam, lay out 4 tortillas. After the mixture has sat for about 10 minutes, spoon half of the mixture in dish and layer with the other 4 tortillas. Pour remaining mixture on and top with the rest of the cheese. Cook at 350 until browned and bubbly. Enjoy!

12 ounces DeLallo penne ziti (or any pasta shape)

2 cups shredded, cooked chicken (about 2 small chicken breasts)

1 (25 ounce) jar DeLallo Pomodoro Fresco Tomato-Basil Sauce (pasta sauce)

1 1/2 cups shredded mozzarella cheese (I used 2% low fat)

1/3 cup freshly-grated Parmesan cheese

1/4 cup packed fresh basil leaves, roughly chopped

Directions:

Preheat oven to 375 degrees F.

Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and tomato sauce. Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, half of the Parmesan cheese and half of the basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella cheese.

Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the remaining Parmesan cheese and fresh basil. Serve warm.

6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)

2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

Directions
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside.
Do not discard grease.
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" X 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350 degrees oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you ma

3 Tbsp butter
Salt & pepper
1/2 lb. pasta (rotini, penne, rigatoni, bowties- whatever you’d like)
1 tsp olive oil
2 boneless skinless chicken breasts
1/4 c. + 1 Tbsp. flour
3 cloves minced garlic
3 c. milk
3/4 c. shredded cheese (I used a provolone/mozzarella mix)
3/4 c. freshly grated Parmesan

Preheat oven to 400 F.
Boil pasta until al dente- about 3 minutes under recommended time. Set aside.
While pasta is cooking, heat olive oil in a medium skillet. Season chicken with salt & pepper and cook until no longer pink inside. Remove from pan and thinly slice. Set aside.
In a medium pot or dutch oven, melt butter and add flour and garlic. Whisk together and cook for about 1 minute (you are creating roux- the thickener for your cheese sauce).
Gradually add milk while whisking constantly. Bring to a simmer and whisk frequently while sauce thickens. It may take a few minutes to thicken, just keep whisking!
Remove pot from heat and gradually stir in cheeses.
Add chicken and pasta to pot. Season with salt & pepper to taste.
Pour mixture into a greased baking dish.
Bake uncovered for about 25 minutes or until top is golden and bubbling. Let stand for a few minutes before serving.
ENJOY!

Ingredients:
4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar

Directions:
Preheat oven to 500°F and lightly grease a casserole dish.
In small sauté pan, sauté garlic with the oil until tender.
Remove from heat and stir in brown sugar.
Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
Add salt and pepper to taste.
Bake uncovered for 15-30 minutes.

6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)

2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

Directions
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside.
Do not discard grease.

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" X 13" casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350 degrees oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you ma

 6 boneless, skinless chicken breasts or thighs, cooked and shredded (rotisserie works well, too)
1 medium onion, grated
12 oz salsa verde (green)
1 can lowfat cream of chicken soup
1 can lowfat cream of mushroom soup
½ cup milk
1 tsp garlic powder
1 tsp freshly ground black pepper
10 corn tortillas
1 lb grated sharp cheddar cheese
Sliced olives for garnish

Directions
Grease a 9×13 casserole dish. Mix onion, salsa verde, cans of soup, milk, garlic powder, and pepper in a bowl. Whisk to combine well. Slice tortillas into 1-inch strips.
Spread a thin layer of soup mixture onto bottom of greased casserole dish.
Layer half of the tortillas over that. Layer half of shredded chicken over tortillas, followed by half of the soup mixture. Sprinkle half of the cheddar cheese.
Repeat layers, ending with cheese on top.
Cover tightly, and chill in fridge overnight.Bake at 350F for 45 min to 1 hour, or just until cheese is bubbly and golden brown