3 cups chopped cooked chicken
16-oz sour cream
1 can Cream of Chicken soup
1 (1-oz) package Original Ranch dressing mix
1 (3-oz) bag real bacon pieces (Oscar Mayer)
2 cups shredded cheddar cheese
2 lb bag frozen tater tots
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. In a large bowl, mix together chicken, sour cream, soup, Ranch mix, bacon and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan. Bake for 45 minutes, until bubbly.
* 3⁄4 cup flour
* 3⁄4 cup butter
* 1 cup warmed milk
* 1 1⁄2 quarts hot chicken broth
* 1 cup warmed half and half
* 1 1⁄2 cups shredded cooked chicken
* 1 Can creamy of celery soup
* 1 teaspoon salt
* 1⁄4 teaspoon pepper
* Cooked pasta
Melt butter in saucepan. Add flour to melted butter; cook for 1 minute over medium high heat.Set aside. Combine milk, 1 pint of broth and the cream in a large pot. Heat but don't boil Add butter flour mixture and stir and cook until mixture thickens. Add remaining 1 quart broth, cooked chicken, cooked pasta, salt and pepper. Heat but do not boil. Remove from heat and serve.
Chicken Alfredo Lasagna Rolls
9 lasagna noodles, cooked according to package directions
1 cup sour cream
1 egg, lightly beaten
½ cup parmesan cheese (divided)
2 cloves garlic, minced
1 tsp italian seasoning
2 cups cooked and chopped chicken
1 jar Alfredo Sauce
1½ cups shredded mozzarella cheese
Preheat oven to 350 degrees. Spray a 8x8 baking dish with cooking spray and set aside. In a small bowl, mix together the sour cream, egg, ¼ cup parmesan cheese, garlic, and italian seasoning. Set aside.
Spread out cooked lasagna noodles on a clean, flat surface. Spoon 1 heaping tablespoon of sour cream mixture down the center of each noodle. Sprinkle with chicken, then top with a drizzle of Alfredo sauce, about 1 tablespoon for each noodle. Roll up each noodle, then place seam side down in prepared baking dish. Top with remaining Alfredo sauce then sprinkle with mozzarella and remaining ¼ cup of parmesan cheese. Bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly.
HAM AND HASH BROWN CASSEROLE
1 30 oz. bag of frozen shredded hash browns
8 oz. sour cream
2 cans cream of chicken soup, undiluted
1/2 cup butter, melted
1 lb. package of cubed ham
2 cups shredded cheddar cheese, reserve 1/2 cup for topping
Preheat oven to 350 degrees. Mix all the ingredients together and place in a lightly greased 9 x 13 baking dish. Cover with the remaining 1/2 cup of cheddar. Bake for 1 hour.
HONEY BUN CAKE
* 1 box yellow cake mix
* 8 ounce tub sour cream
* 4 eggs
* 3/4 c. vegetable oil
* 1 c brown sugar
* 1 Tbsp ground cinnamon
* 2 c. powdered sugar
* 4 Tbsp. milk
* 1 Tbsp. vanilla
Preheat oven to 325. In large mixing bowl, combine cake mix, eggs, oil, and sour cream. Stir by hand until large lumps are gone. Pour half the batter into the pan. In a separate bowl combine brown sugar and cinnamon mix well. Cover batter in pan with brown sugar mixture be sure to get it all the way to the edge of the pan. Then spread the other half of the batter on top it will mix with brown sugar mixture it's ok just spread the best you can. Bake for 40 minutes or until a toothpick comes out clean. Mix together your powdered sugar, vanilla and milk.Pour this powdered sugar mixture over the cake when it comes out of the oven wait about 15min then enjoy
Game-Day Corn Chowder
1 lb. smoked sausage, diced
3 c. frozen hash browns with onions and peppers
2 carrots, peeled and chopped
15-oz. can creamed corn
10-3/4 oz. can cream of mushroom soup with roasted garlic
2 c. water
Brown sausage in a skillet over medium heat; drain. Place sausage in a slow cooker; top with hash browns and carrots. Combine corn, soup and water; stir until blended and pour over sausage mixture. Cover and cook on low setting for 8 to 10 hours. Serves 6.
BAKED BURRITO
1 pound of ground beef
1 small onion, chopped
1 pack of taco seasoning
1 can refried beans
1 can cream of mushroom soup
1/2 cup sour cream
1 pack large flour tortillas
2 1/2 cups of shredded Mexican blend cheese
Preheat oven to 350 degrees.
In a large skillet, cook the ground beef and onion until the beef is no longer pink and drain. Add the taco seasoning and refried beans and heat through. In a separate bowl, blend the mushroom soup with the sour cream. Then spread half of the soup mixture in the bottom of a 9x13 baking dish. Add a layer of flour tortillas to the top of the soup mixture. Spread on a layer of the ground beef mixture and top with about a cup of cheese. Repeat all of these layers and top with the remaining cheese. Bake for about 25 minutes.
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