Squeal with delight Three recipes to help you avoid leftover boredom
Chicken Cordon Bleu Pasta 3 cups uncooked penne pasta 2 cups heavy whipping cream 8 ounces cream cheese, soŌ ened and cubed 1-1/2 cups shredded Swiss cheese, divided 1/2 teaspoon onion powder 1/2 teaspoon garlic salt 1/4 teaspoon pepper 3 cups sliced cooked chicken breasts 3/4 cup crumbled cooked bacon 3/4 cup cubed fully cooked ham 3 tablespoons dry bread crumbs
Preheat oven to 350°. Cook pasta according to package direcƟ ons for al dente.
Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat unƟ l smooth, sƟ rring occasionally. SƟ r in 1 cup Swiss cheese, onion powder, garlic salt and pepper unƟ l blended.
Drain pasta; sƟ r in chicken, bacon and ham. Add sauce; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheese and the bread crumbs. Bake, uncovered, 18-22 minutes or unƟ l heated through. Yield: 6 servings.
Ham and Broccoli Biscuit Bake 2 1/2 cups frozen chopped broccoli 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 1/4 cups 2% milk, divided 1 teaspoon garlic pepper blend seasoning 1/2 teaspoon crushed red pepper ⇓ akes 1/4 teaspoon pepper 2 cups cubed fully cooked ham 1 cup shredded cheddar-Monterey Jack cheese 1 1/2 cups biscuit/baking mix 1 large egg, beaten
Preheat oven to 350°. Combine broccoli, soup, 3/4 cup milk and seasonings in a large saucepan; bring to a boil. Reduce heat; add the ham and cheese. Cook and sƟ r unƟ l cheese is melted. Pour into a greased 11x7-in. baking dish.
Combine biscuit mix, egg and remaining milk in a small bowl just unƟ l moistened. Drop by tablespoonfuls over ham mixture; spread gently.
Bake, uncovered, 25-30 minutes or unƟ l golden brown. Yield: 6 servings.
Navy Bean and Vegetable Soup 4 medium carrots, thinly sliced 2 celery ribs, chopped 1 medium onion, chopped 2 cups cubed fully cooked ham 1-1/2 cups dried navy beans 1 envelope vegetable recipe mix (Knorr) 1 envelope onion soup mix 1 bay leaf 1/2 teaspoon pepper 8 cups water
In a 5-qt. slow cooker, combine the ⇒ rst nine ingredients. SƟ r in water. Cover and cook on low for 9-10 hours or unƟ l beans are tender. Discard bay leaf. Yield: 12 servings.
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