Chicken Noodle Soup Casserole

8 ounces of wide egg noodles
2 heaping cups of chicken meat
6 tablespoons of butter or chicken fat
3 carrots, diced
2 stalks of celery, diced
1 onion, diced
6 cloves of garlic, minced
2 teaspoons tomato paste
6 tablespoons of flour
2 cups broth
1 cup milk
2 teaspoons Worcestershire sauce
Salt and pepper to taste
At least half a sleeve of saltines
2 tablespoons of butter

Cook the noodles per the package instructions, drain them, and set them aside. Melt the chicken fat in a pan over medium-high heat, add the vegetables (but not the garlic), season them with salt and pepper, and cook them until they are soft and ever-so-slightly browned. Add the garlic and cook until it is golden and fragrant. Add the tomato paste, mix it in to the vegetables, and cook until it darkens in color. Sprinkle the flour over the vegetables and stir until everyone is coated with the white powder. Cook it for a minute, to get rid of that raw flour flavor, decrease the heat, then slowly add the broth, stirring constantly to make a gravy. Do the same with the milk. Add the Worcestershire sauce, season as needed with salt and pepper, and stir in the chicken.

Add everything—including those noodles—to a casserole dish and mix it up good. Crush those saltines, and toss them with two tablespoons of melted (salted) butter. Sprinkle that on top. Place the whole mess in a 375-degree oven, and cooke until the sauce is bubbling on the edges and the saltine topping is golden and crispy.

Crockpot Texas Roadhouse Pot Roast

2 – 2.5 lb chuck roast
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
2 large potatoes, chopped into chunks
2 cloves of garlic, minced or pressed
1/2 cup tomato sauce
1/2 cup BBQ sauce
2 beef bouillon cubes
1 tsp salt
1 tsp black pepper
1/2 tsp dried thyme
1/2 cup water

Place roast in the bottom of the slow cooker.
Top with vegetables and potatoes (optional).
Top with BBQ sauce, tomato sauce, water and spices.
Cook on low for 8-10 hours.

Credit: Crockpot Texas Roadhouse Pot Roast – Lauren Greutman

CopyKat Olive Garden Chicken and Shrimp Carbonara

8 ounces chicken tenders
1/2 cup flour
1/2 cup Panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg
2 teaspoons water
6 ounces shrimp
12 ounces bucatini or spaghetti pasta
4 tablespoons butter
1/4 cup bacon
2 teaspoons chopped garlic
1/2 red bell pepper cut into rings
1 cup heavy cream
1/2 cup Parmesan cheese
1 egg beaten
Instructions
Prepare chicken tenders by combining flour, Panko bread crumbs, salt, and pepper in a bowl. Mix breading until it is well blended. On another bowl combine 1 egg and 2 teaspoons water, stir until well mixed. Dip chicken in dry breading mix, then egg wash, and then back into the breading mix, and allow to dry on a rack. Allow the breaded chicken tenders to rest for about five minutes before cooking. Place 2 tablespoons of vegetable oil in a large skillet over medium heat. Add chicken fingers and cook for 5 to 7 minutes on each side, or until chicken is browned, and cooked through. Set the chicken to the side.

Cook shrimp in a small pot in boiling water for about 2 to 3 minutes. Shrimp is done when it becomes pink.

Cook pasta according to package directions. Prepare carbonara sauce by placing butter and lean bacon in a skillet. Cook over medium heat when the butter melts, add garlic and red bell pepper. Saute pepper, bacon, until the bacon is cooked through. Add heavy cream to skillet with Parmesan cheese. Stir until the cheese has been melted. When the cheese has melted add cooked pasta and remove from heat. Stir in 1 beaten egg, and stir quickly.

The residual heat of the pasta and sauce will cook the egg. To serve place pasta and sauce on the plate. Add a few pieces of chicken tenders and shrimp to each serving. Garnish with additional cheese and pepper if desired.

Easy Chicken Mac and Cheese

Prep time: 20 minutes
Cook time: 45 minutes
Yield: 4 to 6 servings

8 ounces dry macaroni
1/2 sweet onion, chopped
1 clove garlic, minced
1/4 cup unsalted butter
3 tablespoons all-purpose flour
2 cups whole or 2% milk
2 cups grated cheddar cheese
1 teaspoon dried mustard (optional)
2 cups shredded cooked chicken (See Recipe Note)
1/4 teaspoon salt
1/4 teaspoon black pepper

Cook the pasta: Bring a pot of salted water to a boil and cook the pasta until al dente, or according to package instructions. Drain and rinse with cold water to stop the cooking and keep the pasta from sticking together. Set aside.

Cook the onions and garlic: In a large pot over medium heat, add butter. Once the butter is melted, add chopped onions and cook for a few minutes until they turn translucent. Then add garlic and cook for another 30 seconds. Stir the flour into the onion and garlic mixture and cook for a minute.

Stir in the milk, mustard and cheese: Slowly add the milk while stirring. The flour and onion mixture will thicken as you add the milk.

Once all the milk is added, stir in the grated cheese and mustard. Continue to cook, stirring occasionally, until the cheese has melted.

Stir the chicken and pasta into the sauce: Once the cheese is melted, stir in the chicken and cooked pasta. Taste and season with salt and pepper as needed.

Source: Easy Chicken Mac and Cheese Recipe | SimplyRecipes.com

Sheet Pan Chicken Fajitas

Yield: About 8 fajitas, 4 servings

Seasoning
2 tsp chili powder (preferrably 1 tsp ancho chili powder 1 tsp regular)
1 1/2 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper

Fajita filling
1 1/2 lbs boneless skinless chicken breasts , sliced into 1/2-inch thick strips (slice extra wide strips in half)
1 of each red , green and yellow bell peppers, cored and sliced into strips (3 whole total)
1 medium yellow onion , halved and sliced from top to root
2 cloves garlic , minced
3 Tbsp olive oil
2 Tbsp fresh lime juice
3 Tbsp chopped cilantro

For serving
8 taco size flour tortillas
Sour cream , avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)

Preheat oven to 400 degrees. Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray.

For the seasoning:
In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.

For the fajitas filling:
Spread bell peppers and yellow onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 – 25 minutes (test a few of the larger pieces to make sure they are 165 in the center, careful not to over-bake it or the chicken may be dry). Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.

Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings.

Source: Sheet Pan Chicken Fajitas – Cooking Classy