Chicken Pesto Stuffed Shells

I love Pinterest. I have found so many great recipes there. This is one of my favorites.

12-16 jumbo pasta shells
4 oz cream cheese, softened
1 cup freshly grated Parmesan cheese
3 tbl Pesto
2 cups shredded cooked chicken
Garlic, Salt, & Pepper to taste

Cook pasta as directed on box, although don't cook until completely soft. They will finish when you bake them.
In a large bowl, combine all of the other ingredients. Fill the shells with the filling and place in a baking dish. Sprinkle some parmesan cheese over the top and bake at 350 for 30 minutes.

Also great for freezing.....

(original recipe found at http://joelens.blogspot.com)

Chicken Parmesan

I'm going to try this one tonight.....can't wait:

4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices Fresh mozzarella cheese
1 jar (16 oz) spaghetti sauce
Parmesan cheese

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly.

Chicken Tostada Pizza

Pizza Dough

1 can Rotel

1 c. shredded chicken

1 c. black beans

1 c. shredded cheese

Shredded lettuce

Cilantro

Green Onion

Ranch Dressing

Prepare the pizza dough as directed. Top with Rotel, chicken, black beans, and cheese. Bake at 500 for 8-10 minutes. Top with lettuce, cilantro, onion and drizzle with ranch dressing.

Brandie Walker’s Chicken Stuffed Croissants

8 oz Cream cheese

1 box chicken stuffing prepared

1 cup chicken (boiled and shredded)

2 tubes croissants

6 servings rice

cream of chicken soup

milk

Mix prepared stuffing, cream cheese, and chicken until well distributed. Roll about 2 Tb. of mixture up in each croissant and place on baking sheet. Bake them as directed on croissant package.

Serve with rice and gravy made with cream of chicken soup and milk.

Gma Lynn’s Chicken Enchiladas

3 chicken breasts (boiled and shredded)

1 tub of sour cream

1 can of cream of chicken soup

1 can green chiles

2 cups of shredded cheddar cheese

12 flour tortillas

Mix all ingredients together except the chicken. Take out ¼ of the mixture and put in another bowl. Add chicken. Heat flour tortillas and add the chicken mixture, roll them up to a burrito. Place in a greased casserole dish. Top with the extra sauce and cheese. Bake at 350 for 30-40 minutes or until cheese is melted.

Baked Creamy Chicken Taquitos

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions
2 cups shredded chicken
1 cup grated pepperjack cheese
fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with tin foil, lightly sprayed with cooking oil.
Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.
Serve with your favorite salsa, guacamole, and sour cream.