Chicken Alfredo Baked Ziti

YIELD: ABOUT 6-8 SERVINGS

CHICKEN ALFREDO BAKED ZITI

Delicious chicken and ziti are tossed with a lighter alfredo sauce and baked up to cheesy perfection.

PREP TIME: 10 MINS

 

COOK TIME: 30 MINS

 

TOTAL TIME: 40 MINS

INGREDIENTS:

CHICKEN BAKED ZITI INGREDIENTS:

• 12 ounces ziti (or any pasta shape)
• 2 cups shredded, cooked chicken (about 2 small chicken breasts)
• 1 batch alfredo sauce (see below)
• 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
• (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)

ALFREDO SAUCE INGREDIENTS:

• 1 Tbsp. olive oil
• 4 cloves garlic, minced
• 3 Tbsp. flour
• 1 cup chicken broth
• 1 cup low-fat milk (I used 1%)
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. black pepper

*This isn't a super-saucy dish, so if you like a lot of sauce, you might want to consider doubling this recipe. If you don't have the time to make your own sauce, one standard-sized jar should be enough.

DIRECTIONS:

TO MAKE THE CHICKEN BAKED ZITI:

1. Preheat oven to 375 degrees F.
2. 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 alfredo sauce. Gently toss to combine until the pasta is evenly coated.
3. Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

TO MAKE THE ALFREDO SAUCE:

1. Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

Cheesy Chicken Enchilada Casserole

Cheesy Chicken Enchilada Casserole

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Corey: Corey Valley

Serves: 8

INGREDIENTS

• 18- 6 inch corn tortillas
• 2 cups red enchilada sauce (about 2 (10oz) cans)
• 3 cups cooked chicken, diced
• ¼ cup onion, finely diced
• 3-3.5 cups Mexican blend cheese
• 4 Tablespoons caned, mild green chiles, diced
• 1 cup corn

INSTRUCTIONS

1. Preheat oven to 350F.
2. Place 6 tortillas in the bottom of a prepared baking dish (with no stick spray or butter), slightly overlapping
3. Top with ½ cup of enchilada sauce, spreading evenly over tortillas.
4. Top with 1.5 cups of your chicken, 2 Tablespoons of onion, 2 Tablespoons of green chiles, ½ cup of corn and 1 cup of cheese.
5. Repeat layer with six more tortillas, sauce, the remaining chicken, onion, green chiles, corn and another cup of cheese.
6. Complete the casserole with another layer of tortillas, 1 cup of enchilada sauce, and 1-1.5 cups of cheese. Bake in the oven for 30-40 min. Let stand 5- 10 mins before serving.

Beef and Bean Taco Casserole

Ingredients

1

lb lean (at least 80%) ground beef 

1

can (16 oz) Old El Paso™ refried beans 

1

jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa

1

package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix

2 1/2

cups coarsely broken tortilla chips 

1/2

medium green bell pepper, chopped (3/4 cup)

4

medium green onions, sliced (1/4 cup)

2

medium tomatoes, chopped (1 1/2 cups) 

1

cup shredded Cheddar or Monterey Jack cheese (4 oz)

1/4

cup sliced ripe olives

1

cup shredded lettuce

Directions

• 1 Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
• 2 In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
• 3 Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

Slow Cooker Cheesy Potatoes and Ham

Creamy, cheesy potatoes with ham made in the slow cooker make perfect comfort food! Add a tossed salad, and dinner is ready.

Ingredients

6 

cups (6 medium) thinly sliced peeled potatoes (about 1 3/4 lb)

1 

medium onion, coarsely chopped (1 cup)

1 1/2 

cups cubed cooked ham

1 

can (10 3/4 oz) condensed cream of mushroom soup

1/2 

cup milk

1 1/2 

cups shredded Cheddar cheese (6 oz)

1/4 

teaspoon pepper

Directions

• Spray 3- to 4-quart slow cooker with cooking spray. In large bowl, mix potatoes, onion and ham; spoon into slow cooker.
• In medium bowl, mix soup, milk, cheese and pepper; pour over potato mixture.
• Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender. Gently stir potatoes before serving.

Slow Cooker Taco Pasta

Ingredients

Taco Pasta

1

lb lean (at least 80%) ground beef 

1/2

cup water 

2

tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)

1

can (14.5 oz) Mexican-style diced tomatoes, undrained 

1/4

cup finely chopped white onion

1

garlic clove, finely chopped

4

oz cream cheese, soften, cut into 1-inch pieces (from 8-oz package)

8

oz medium shell pasta (from 16 oz box)

2

cups shredded Cheddar cheese (8 oz)

Chopped fresh cilantro

Steps

• 1In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• 2In 4- to 5-quart slow cooker, stir beef, water, taco seasoning, tomatoes, onion and garlic until well blended.
• 3Cover; cook on Low heat setting 3 to 4 hours.
• 4Cook pasta as directed on box;drain. Uncover slow cooker; stir in cream cheese until melted. Stir in pasta and shredded Cheddar cheese until well blended.
• 5Cook uncovered on High heat 5 minutes longer or until cheese is melted. Serve with chopped cilantro.

Mini Beef Ten Minute Taco Boats

Ingredients

1

lb lean (at least 80%) ground beef 

1

package (1 oz) Old El Paso™ taco seasoning mix

12

Old El Paso™ Taco Boats™ mini soft flour tortillas 

Make it FRESH toppings, as desired (see below)

Directions

• 1 In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is cooked through, stirring occasionally.
• 2 Heat boats as directed on package.
• 3 Divide beef among warmed boats; add FRESH toppings.

Grilled Picnic Taco Nachos

Ingredients

5

cups tortilla chips 

1

can (15 oz) Progresso™ black beans, drained, rinsed and mashed

1

can (4.5 oz) Old El Paso™ chopped green chiles, drained

2

teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)

2

plum (Roma) tomatoes, chopped

2

medium green onions, sliced (2 tablespoons)

2

cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

Directions

• 1 Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.
• 2 In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
• 3 Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.

Spaghetti Pizza

Ingredients

Crust

1

lb uncooked spaghetti 

2/3

cup milk 

2

eggs

1/2

teaspoon salt

1/2

teaspoon garlic salt

1

cup shredded Cheddar cheese (4 oz)

1

cup shredded mozzarella cheese (4 oz)

Toppings

1

jar (25.5 oz) Muir Glen marinara sauce

1

package pepperoni 

1

cup Cheddar cheese (4 oz)

1

cup mozzarella cheese (4 oz)

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Directions

• 1 Heat oven to 400°F. Grease 15x10x1-inch pan.
• 2 Cook spaghetti in large pot as directed on package. Drain, and quickly rinse spaghetti and pot with cool water.
• 3 In small bowl, beat milk, eggs and salts with whisk. Add to spaghetti, along with 1 cup Cheddar and 1 cup mozzarella, and stir to combine. Pour onto pan; bake 15 minutes.
• 4 Reduce oven temperature to 350°F. Top with Toppings. Bake at 350°F 25 to 30 minutes or until cheese is bubbly. Serve immediately.