Chicken Tetrazzini

Unless you have leftover chicken you can use in this recipe, you'll need to cook some chicken ahead of time. I usually buy the chicken tenders cut of meat and season and bake them at 375 degrees for about 15 minutes. You can also use leftover Thanksgiving turkey for this recipe.

What You Need:
8 oz. spaghetti noodles
1/4 cup onion, chopped
1 tbsp. margarine
1 can (12 oz.) evaporated milk
1 can (10-3/4 oz.) cream of chicken soup
3 cups cooked chicken (or turkey), shredded
8 oz. cheddar cheese, shredded
Salt, pepper, & celery salt to taste

What You Do:
1. Cook noodles to al dente. Drain and place into a large mixing bowl.
2. Preheat oven to 350 degrees. Saute onions in margarine until they are translucent, Set aside.
3. Add the onions and half of the cheese to the noodles. Mix. Add the evaporated milk, soup, cooked meat, and seasonings. Mix.
4. Place mixture in a 9”x13” baking dish. Top with remaining cheese and bake in preheated oven for 45 minutes.

Best Baked Ziti

What You Need:
1 lb. dry Barilla cellentani noodles (or penne if you wanna be boring)
1-1/2 tbsp. olive oil
1/2 onion, diced
1 tsp. rosemary
4 cloves garlic, minced
1 lb. ground turkey
1/2 lb. turkey sausage (I like the Italian-style)
1-1/2 jars (26 oz. each) Prego spaghetti sauce
6 oz. Provolone cheese, sliced
3/4 cup sour cream
3/4 cup small curd cottage cheese
8 oz. mozzarella cheese, shredded
2 tbsp. grated Parmesan cheese

What You Do:
1. Boil pot of lightly-salted water. Cook noodles to al dente according to manufacturer’s instructions. Drain and set aside.
2. Heat olive oil in a large skillet and cook onions until tender. Add minced garlic. Cook briefly and then transfer onions and garlic to a small bowl.
3. Cut the casings of the sausage and squeeze the sausage meat out. Add ground turkey & sausage to the skillet. Cook over medium-high heat until browned. Season with garlic powder, onion powder, and seasoned salt. Add rosemary and onion-garlic mixture. Add spaghetti sauce and simmer for 10 minutes.
4. Preheat oven to 350 degrees. Grease a 9”x13” baking dish. In the prepared dish, layer half the pasta, Provolone, sour cream, cottage cheese, and half the sauce mixture. Then layer the rest of the pasta, half the mozzarella, the remaining sauce mixture, and the remaining mozzarella. Sprinkle the top with Parmesan cheese and bake in the preheated oven for 30-40 minutes.

Crusty Homemade Mac-N-Cheese

This is a little time-consuming to make but SOOOOO worth it! Sinfully deee-licious!

What You Need:
16 oz. Barilla elbow macaroni
10 tablespoons butter, divided
8 oz. Velveeta, cubed
1 cup medium Cheddar cheese, shredded
1 cup extra sharp Cheddar cheese, shredded
1 cup Muenster cheese, shredded
1 cup Colby-Jack cheese, shredded
1 cup half-and-half
1/2 cup milk
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup fresh Parmesan cheese, grated
3/4 cup plain bread crumbs

What You Do:
1. Bring a large pot of water to a boil. Add pasta and cook to al dente according to the manufacturer's instructions. Drain and set aside.
2. Preheat oven to 350 degrees.
3. In the large pot, add 9 tablespoons of butter and melt over medium heat. Add in the Velveeta slowly and stir constantly until the butter and cheese are melted and come together.
4. Gradually add in the Muenster cheese, medium and extra sharp Cheddar cheeses, and Colby-Jack cheese; mix well.
5. Combine the half-and-half and the milk and stream them into the cheese mixture, stirring constantly.
6. Temper the egg by adding a small amount of the cheese mixture to the beaten egg and mixing well. Then add the egg to the large pot of cheese.
7. Pour in the cooked macaroni and mix well. Season with salt and pepper. Transfer to a 9"x13" baking dish. Sprinkle with the Parmesan cheese and bread crumbs. Dot with remaining tablespoon of butter.
8. Bake at 350 degrees for 35-40 minutes or until hot and bubbling around the edges. Then, to make the top nice and crusty, place under the broiler for 5 minutes.