Recipe Thread

3 Cheese Chicken Bake

Ingredients:

1/2 cup chopped onion
1/2 cup chopped green pepper
3 Tbsp. butter
1 can [10 3/4 ozs] condensed cream of chicken soup, undiluted
1 jar [8 ozs] sliced mushrooms, drained
1 jar [2 ozs] diced pimentos, drained
1/2 tsp. dried basil
1 pkg [8ozs] noodles, cooked and drained
3 cups diced cooked chicken
2 cups Ricotta cheese
2 cups [8ozs] shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup buttered bread crumbs

Directions

In a large skillet, saute onion & green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimentos, and basil; set aside.

In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13-in x 9-in baking dish.

Bake uncovered at 350 degrees for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer.

YIELD: 12 to 15 servings

 

Cherry-Cream Crumble Pie

Yield: 8 servings - Prep 20 mins., Bake 45 minutes + cooling

Ingredients:

1/2 cup sugar
3 Tbsp. all purpose flour
2 cans [15 ozs. each] pitted tart cherries, drained
1 cup [8ozs.] sour cream
1 egg, lightly beaten
1/4 tsp almond extract
1 unbaked pastry shell [9-inches]

Topping:

1/2 cup quick-cooking oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 tsp. ground cinnamon
1/4 cup cold butter
1/2 cup chopped pecans

Directions:

In a large bowl, combine the sugar, flour, cherries, sour cream, egg, and extract. Spoon into the pastry shell. Bake at 400 degrees for 20 minutes.

For topping, combine the oats, flour, brown sugar, and cinnamon in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Cover Edges of crust to prevent overbrowning.

Bake for 25-30 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator