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3 Cheese Chicken Alfredo Bake-Made this for dinner tonight. Once again another huge pasta hit!! My oldest daughter had two servings and even asked if she could take leftovers for lunch tomorrow! The only thing I probably did wrong was not add enough chicken. Served with baked french bread and YUMMY!! Rating: 5!!!
3 Cheese Chicken Alfredo Bake
Sour Cream, Chickenalfredo, Alfredo Sauces, Cheese Chicken, Cheesy Chicken, Baking Chicken, Three Cheese, Chicken Alfredo, Alfredo Baking
Three Cheese Chicken Alfredo Bake 1 (16-ounce) package penne or elbow macaroni 2 (10-ounce) containers refrigerated Alfredo sauce 1 (8-ounce) container sour cream 1 (15-ounce) container ricotta cheese 2 garlic clove, minced 3 cups cooked chicken, chopped 2 large eggs, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 2 cups mozzarella cheese Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly. sounds yummy
cheesy chicken alfredo bake - easy! penne or macaroni, cooked chicken, sour cream, ricotta, mozzarella, parmesan, eggs, fresh parelsey, garlic, alfredo sauce
Three Cheese Chicken Alfredo Bake. chicken, pasta, jarred alfredo, sour cream, ricotta, cheeses, egg...
Three Cheese Chicken Alfredo Bake #Pasta #ThreeCheese #ChickenAlfredo
Baked spaghetti with cream cheese.
Ground Beef, Spaghetti Casseroles, Baking Spaghetti, Scooters Spaghetti, Spaghetti Salad Recipe, Chees Spaghetti, Baked Spaghetti, Onions Rings, Cream Cheeses
Baked spaghetti with cream cheese Scooter’s Spaghetti 5.0 from 11 reviews Print Recipe type: Entree Author: Scooter Prep time: 20 mins Cook time: 35 mins Total time: 55 mins Serves: 10 Layered spaghetti casserole topped with french fried onions. A family favorite! Ingredients 8 ounces uncooked spaghetti 1 pound ground beef 1 large can spaghetti sauce (26.5 ounces) 1 tablespoon butter 1/2 cup chopped green peppers (I usually omit or substitute red peppers) 1/3 cup chopped onions 8 ounces cream cheese 2 tablespoons milk Fresh grated Parmesan cheese French Fried Onions (small can) Directions Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside. Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.) Using a 10 x 6 dish, assemble in the following order: Thin layer of spaghetti sauce on the bottom of the casserole dish. Spaghetti Cream cheese/vegetable mixture Spaghetti sauce Parmesan Cheese (amount subject to your own taste) French Fried Onions (added during last 5 minutes of cooking) Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.) Notes Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.
Scooter's Spaghetti - Baked spaghetti casserole layered with cream cheese and topped with onion rings
Baked Cream Chees Spaghetti Casserole
twice baked potato casserole
Sour Cream, Casserole Recipe, Twice Baking Potatoes, Casseroles Recipe, Potatoes Baking Bacon Green, Baking Red Potatoes Recipe, Green Onions, Twice Bak Potatoes, Potatoes Casseroles
Twice Baked Potato Casserole recipe: Ingredients 1-1/2 pounds red potatoes (about 6 medium), baked 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound sliced bacon, cooked and crumbled 3 cups (24 ounces) sour cream 2 cups (8 ounces) shredded mozzarella cheese 2 cups (8 ounces) shredded cheddar cheese 2 green onions, sliced Directions Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of...
Olive Garden's Pasta e Fagioli (Italian Chili) - CopyCat Recipe! Ingredients: 1 lb. ground beef 1 small onion, diced (1 cup) 1 large carrot, julienned (1 cup) 3 stalks celery, chopped (1 cup) 2 cloves garlic, minced 2 - 14.5 oz. cans diced tomatoes 1 - 15 oz. can red kidney beans (with liquid) 1 - 15 oz. can great nothern beans (with liquid) 1 - 15 oz. can tomato sauce 1 - 12 oz. can V-8 juice 1 tbsp. white vinegar 1 1/2 tsp. salt 1 tsp. oregano 1/2 tsp. pepper 1/2 tsp. thyme 1/2 lb. (1/2 package) ditali pasta Instructions: 1. Brown ground beef in large pot over medium heat; drain off fat. 2. Add onion, carrot, celery, and garlic; saute approx. 10 minutes. 3. Add remaining ingredients except pasta and simmer 1 hour. 4. About 50 minutes into simmer, cook pasta in 2 quarts boiling water over high heat. Cook 10 minutes or until pasta is al dente. Drain. 5. Add pasta to pot of soup. Simmer 5-10 minutes and serve. ** Serves 8.