Four Cheese Chicken Fettuccine

 chicken fettucineThis recipe for chicken fettuccine is a family favorite.

I came across it a few years ago when I was to bring a chicken dish to a Slabach family reunion.   Several of us were assigned this responsibility, and it didn’t matter what we brought as long as it was a 9 x 12 pan of a chicken dish. When there are nearly fifty folks to feed, there’s a pretty sure guarantee the variety will please everyone’s palate without trouble.  I assumed that others would bring chicken rice dishes or tetrazzini, and my husband told me to find something different than all the usual chicken dishes.  So I did.
I found this chicken fettuccine recipe in a Taste of Home cookbook.  [Find more great recipes at www.tasteofhome.com].  In addition to fettuccini noodles and chicken, you’ll need four different kinds of cheese for this recipe:  Swiss, parmesan, mozzarella, and cream cheese.
chicken fettuccine 2
This one became a keeper.  Put this dish with a fresh garden salad and some French bread or garlic bread, and you’ve got a meal. Both children and adults claim this dish as a favorite, and nobody in my house complains if we’re having leftovers when chicken fettuccine is on the table.
I usually double (or triple or quadruple) this recipe and put one or two pans in the freezer for later use. If I’m a little short on any of the cheeses or cream, I don’t worry about it since I’m doubling the recipe. Throw in a little extra milk or some other cheese if you’d like. Once when I quadrupled the recipe, I used 24 oz. of cream cheese instead of 32 oz. Occasionally if I don’t have Swiss cheese, I’ve used Munster instead. I use my home-canned chicken for this, but sometimes I’ve used leftover grilled chicken or leftover chicken from another dish as well. (The link for home-canned chicken takes you to home-canned beef, but the directions are there for the chicken as well.)

Four Cheese Chicken Fettuccine
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
This recipe is a keeper. Make 2 pans and put one in the freezer. Guaranteed to be a crowd pleaser!
Ingredients
  • 8 oz. fettuccine
  • 1 can cream of mushroom soup
  • 8 oz. cream cheese, cubed
  • 4.5 oz. mushrooms - drained
  • ½ cup butter
  • 1 cup heavy whipping cream
  • ¼ tsp. garlic powder
  • ¾ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded Swiss cheese
  • 2½ cups cubed cooked chicken
  • TOPPING:
  • ⅓ cup seasoned bread crumbs
  • 2 Tbsp. melted butter
  • 1-2 Tbsp. grated Parmesan cheese
Instructions
  1. Cook fettuccine according to directions, then drain.
  2. In a large kettle, combine soup, cream cheese, mushrooms, cream, butter and garlic powder.
  3. Add the cheeses, then cook and stir until melted
  4. Add the chicken
  5. Heat through
  6. Combine noodles and sauce
  7. Put into a 2½ quart baking dish (I use a 9 x 12 casserole)
  8. Combine topping ingredients and sprinkle over the casserole
  9. Bake, covered for 25 min. at 350.
  10. Uncover and bake 5-10 minutes or until crumb topping is browned.

Pinterest Four Cheese Chicken Fetuccine

Oven Roasted Asparagus

asparagus

Asparagus. Three ingredients and an oven, and you’ll have a vegetable that’s tasty and tender.

To be honest, this recipe is so simple that I considered not sharing it. But then I have friends who have never heard of doing asparagus in the oven. I figure if I have friends who don’t know, there are probably others out there who don’t know, either. I like to use a dark tray because it just seems to get done better.

If you’re fortunate to have this wild vegetable growing in a field or pasture, go pick some. On one farm we lived my kids and I went out every other day and picked some stalks that popped up in one of the fields right next to the house. You know how much I wish I could do that now?!  As it is, Food Lion is the closest I can get to fresh asparagus until the Farmer’s Market opens up.

Wash the asparagus and drain. If you prefer, you can cut the stalks in half. I leave mine whole.

Place the washed pieces on a pan or tray, then sprinkle with olive oil and sea salt. Turn it over to mix in the olive oil and sea salt, and it’s ready to bake.

asparagus

Place the tray in a 450 oven and bake for 15 minutes, stirring half-way through. If you have a large amount on the tray, you might need to bake it longer. Fifteen minutes is enough for one stalk.

Children will love this recipe because the asparagus is tender without being soggy. It will be tasty without becoming a soggy vegetable. Who wants to eat a soggy vegetable?  Not me!

Try this recipe. I think you’ll be glad you did.

Oven Roasted Asparagus
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This three-ingredient recipe for oven baked asparagus is a cinch. It's tasty and tender as well.
Ingredients
  • 1 bunch asparagus, washed and drained
  • olive oil - 1-2 Tablespoons
  • Sea Salt - for seasoning
Instructions
  1. Wash and drain asparagus
  2. Cut off ends if they are thick and touch
  3. Cut into halves - optional
  4. Place asparagus on a tray
  5. Sprinkle with olive oil and sea salt
  6. Toss asparagus on tray
  7. Bake at 450 for 15 minutes, turning half-way

 

asparagus

That’s it. Now, wasn’t that easy?

Pinterest asparagus

 

Bacon and Chicken Alfredo with Homemade Sauce

This bacon and chicken alfredo with a homemade sauce is a keeper, and not just because I said so. I had five others around my table the night I concocted it, and everyone agreed they could eat it once a week. There are several variables here. For the pasta, you can use spaghetti, fettucini, bow ties, or regular egg noodles. I chose bow ties the first time I made it, and shells for the most recent menu.

I thought about fettucini noodles, but we’d just had four cheese chicken fettucini five days before, so I opened up the box of shells instead. Plus, my son was running to our house for supper and then running back (16 miles), so I wanted to give him something that was substantial for his run. He is training for another 100-mile race, so he needs those carbs.

When you’ve got some leftover fried bacon and some leftover chicken, add the two together to make this dish. One time I used bacon and some left-over turkey breast from Christmas (I had stored it in the freezer) and some leftover chicken in the fridge from the evening before.  I also added peas.  The second time, I just used some leftover chicken that was in the freezer. Either way, it’s bacon and chicken alfredo because those are the main ingredients!

chicken bacon alfredo with peasI make my own alfredo sauce.  Start with two to four tablespoons real butter. Don’t use any of that fake stuff; use the real thing. Melt the butter and then add one, two, or three cloves garlic. Stir the butter and garlic for one to three minutes until everyone starts asking if you’re making garlic bread for supper.  Add one cup of heavy cream, salt, and pepper, stirring until it thickens.  Then add more cream., allowing it to thicken some more. Last, add parmesan cheese – about 2 to 4 tablespoons or as much as you’d like.

If you are willing to be patient and give your sauce a little time, you don’t need to add any flour.  The first time I made this, I served six people at my table. I used 2 Tablespoons butter and 12 oz. heavy cream.  It thickened well on its own. So go ahead and give it a go. Tweak it to suit your fancy – and enjoy!

 

Bacon and Chicken Alfredo with Homemade Sauce
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A satisfying, tasty, and easy dish to fix for a family or for a crowd. Alfredo sauce is always good, and making your own is even better!
Ingredients
  • 2 cups cooked chicken and bacon (leftovers or fried and drained)
  • Noodles - enough to serve 6-8 people; fettucini, bow ties, shells, or whatever you choose
  • 2 Tbsp. real butter
  • 16 ounces cream OR milk
  • Flour (1-2 Tbsp., optional)
  • 2-3 cloves garlic, crushed
  • Minced onion or onion powder ) a tablespoon or two
  • Salt and pepper to taste
  • ¼ cup parmesan cheese - more or less to your taste
Instructions
  1. Cut up leftover chicken and bacon, or cook chicken and fry up bacon, and drain
  2. Cook noodles according to package directions
  3. Melt 2 Tablespoons butter in a large skillet/saucepan
  4. Add crushed garlic cloves and stir until clear
  5. OPTIONAL: add flour and stir until smooth
  6. Add half the cream and stir until it begins to thicken
  7. Add the remainder of the cream and stir some more as it thickens
  8. Season with salt and pepper
  9. Add parmesan cheese and stir until dissolved
  10. Add noodles, chicken, and bacon, mixing thoroughly
  11. Heat through and serve

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Easy Shrimp Scampi

Shrimp scampi on cook-n-dine

Ever since I found this recipe, Shrimp Scampi has been a favorite for our family. Sometimes we serve it as an appetizer, but usually it is served with rice and vegetables. I’m not as good at making this as our oldest gal, so when she comes home to visit, Dave makes sure the freezer is stocked so there’s no reason not to make this dish.

I’m fortunate to own a Cook-n-Dine, so doing this seafood on it is easy and fun. You can use a large skillet or a wok if that’s what you have.

I’ve used the raw or pre-cooked. It takes a little more time if it is raw, but that’s not really a problem. As the shrimp cooks, it shrinks and becomes pink.

Shrimp scampi

This photo was taken when the shrimp were first placed on the Cook-n-Dine. As we stir the shrimp, it will become more evenly coated with the sauce.

So mix up your sauce and have at it.  You’ll be glad you did!

5.0 from 1 reviews
Shrimp Scampi
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Preparation and cooking with this recipe is simple, easy, and fast. There's not a lot of prep to be done, and by the time your rice or other vegetables are cooked, the shrimp is ready to serve.
Ingredients
  • 24 oz. frozen, shelled and deveined shrimp OR 1½ pounds fresh
  • 4 large garlic cloves
  • ½ cup butter
  • 1 Tablespoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon oregano
  • ⅛ teaspoon pepper
  • ¼ cup parsley
  • lemon wedges for garnish
Instructions
  1. Crush garlic cloves
  2. Add cloves to butter, lemon juice, salt, oregano leaves and pepper
  3. Heat over low heat until butter is melted (you can do this in the microwave)
  4. Put shrimp into your wok or skillet and pour butter mixture over all
  5. Allow to cook, turning and stirring mixture so shrimp remains evenly coated
  6. To serve, put shrimp with sauce into a bowl; sprinkle with parsley and garnish with lemon if desired
  7. Serve over rice or with other vegetables

 

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