The Best Hallmark Christmas Movies: Ranked




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CHICKEN ALFREDO PASTA CASSEROLE

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Ingredients 1 (16 ounce) package uncooked rotini pasta 1 (22 ounce) jar Alfredo sauce (I used Prego Roasted Garlic Parmesan Alfredo) 3 cups chicken stock 2 cups diced rotisserie chicken (or other diced cooked chicken) 2 teaspoons minced garlic 2 cups shredded mozzarella (or Italian blend cheese) Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish) Instructions Preheat oven to 425°F (220°C). In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, and garlic. Cover tightly with aluminum foil and bake for 30 minutes. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then mo...
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Tasty Creamy Chicken Casserole

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INGREDIENTS chicken & marinade- 3 chicken breasts (about 2 1/2 pounds) 2 large eggs 1 1/3 cup whole milk 1/2 tsp table salt flour mixture- 3/4 cup all-purpose flour 2 Tbsp ground paprika 1/4 tsp ground pepper 3/4 tsp table salt Cream Mixture- 26 oz cream of chicken soup can, family size 1/4 cup sour cream 1 cup water 1 tsp table salt 1/4 tsp ground paprika 1/4 tsp ground black pepper Toppings- 8 oz bacon, 1/2 pack, cooked 6 oz mushrooms, sliced and sauteed 6 oz shredded cheese, four cheese or mozzarella oil for frying INSTRUCTIONS Cut chicken breast into medium pieces (About 6-7 pieces per chicken).  Prepare the marinade. Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight).The longer it marinades, the softer the chicken will become. Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt. Take the chicken from the marinade and coat generously in ...
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Kèto Chickèn Chèèsè Bakè

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INGRÈDIÈNTS 1 pound bacon 8 ouncè packagè crèam chèèsè ½ cup gratèd Parmèsan chèèsè 1 ½ cups sharp chèddar chèèsè, shrèddèd 1/3 cup avocado mayonnaisè 1 cup hèavy crèam ½ tèaspoon hot saucè, wè usèd Cholula 1 tèaspoon dry mustard ½ tèaspoon whitè pèppèr ½ tèaspoon garlic powdèr ½ tèaspoon onion powdèr ½ tèaspoon paprika 1 storè bought cookèd rotissèriè chickèn, mèat rèmovèd and choppèd into bitè sizèd piècès 1 ½ cups rèd onion, dicèd 8 ouncès baby bèlla mushrooms, slicèd 1 tablèspoon frèsh garlic, mincèd 8 ouncès baby spinach 2 cups mozzarèlla chèèsè, shrèddèd INSTRUCTIONS Prèhèat ovèn to 375 dègrèès F. In a largè skillèt, cook bacon to crisp, rèmovè to papèr towèls and rèsèrvè thrèè tablèspoons of bacon fat. Whilè thè bacon is cooking, in a mèdium saucè pan, placè crèam chèèsè, Parmèsan chèèsè, chèddar chèèsè, avocado mayonnaisè, hèavy crèam, hot saucè, mustard, pèppèr, garlic powdèr, onion powdèr and papri...
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