Time 45m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F. Grease a 2-quart casserole dish. Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter. In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, pepper, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes. Add in the tuna or chicken; mix to combine. Combine the mixture with the cooked egg noodles. Transfer to prepared greased baking dish. Sprinkle top with the broken Ritz crackers. Bake for about 25 minutes.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
In a bowl combine the first five ingredients. Fold in noodles and chicken (1 cup) diced cooked chicken. Pour into a 1 1/2 quart baking dish. Sprinkle with cheese. Bake uncovered At 350 for 30 minutes until bubbly.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Butter a 13 x 9-inch baking dish. Chop the spaghetti coarsely. (I usually chop about 4-inches but it does not have to be exact). Cook the spaghetti until firm-tender (do not overcook the pasta!) drain and toss with 1-2 tablespoons butter or oil to prevent sticking. In a saucepan melt 1/4 cup butter over medium heat (can use a couple tablespoons more butter if desired, I always do!) add in the sliced mushrooms and cook stirring until they release their moisture (about 6 minutes). Add in onion, garlic and cayenne pepper; sauté for about 3 minutes. Add in flour and chicken bouillon powder; mix with a wooden spoon for about 1-2 minutes (the mixture will be slightly “clumpy”). Stir in the broth and cream; bring to a light boil over medium heat whisking continuously until smooth and thickened. Turn off heat and stir in the Parmesan cheese (or cheddar cheese if using) mix to combine until melted. Season sauce with salt and black pepper (I use seasoned salt). Add the cooked cream mixture to the cooked spaghetti; toss well to combine, then add in the tuna, green bell pepper and egg yolks; mix very well to combine. Transfer the mixture to a prepared baking dish. Top with additional Parmesan cheese if desired. Bake for 30-35 minutes in a 350°F oven (oven rack set to second-lowest position). If desired you may sprinkle about 1 cup (or more) grated cheddar cheese on top after baking but that is only optional. DELICIOUS!
Time 3h15m Yield 8 Number Of Ingredients 23 Steps:
Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants. Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine. Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours. While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough. Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds. Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces. Roll each dough piece into an 8-inch circle. Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top. Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork. Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne. Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.
