Thursday, March 28, 2013

Creamy White Chicken and Artichoke Lasagna

2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes (I used a can of diced tomatoes)
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Original recipe from

**This is another pinterest recipe that I found and LOVE.  It's really easy, the kids like it and Kadon and I loved it!

Easter Egg Nests

The kids and I made these this afternoon.  NUM.
Easter Nests
  • 1/4 cup butter
  • 4 1/2 cups mini marshmallows
  • 1/4 cup creamy peanut butter
  • 1/2 cup semisweet chocolate chips
  • 4 cups chow mein noodles
  • candy eggs (mini Cadbury eggs, M&Ms or jelly beans)
In heavy saucepan over med. heat melt butter and marshmallows until smooth.  Stir in peanut butter and chocolate chips until melted.  Remove from heat and stir in chow mein noodles.  Work on wax paper and form 18-24 mounds.  Dip fingers into cold water as you work to prevent the mixture from sticking and shape each mound into a nest.  Fill with 2 or 3 candies each.  Cool and store in airtight container if they last that long.

Tuesday, March 26, 2013

2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce
Spread the 1 TBSP of olive oil into the bottom of your crockpot.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or high for 3.
Serve with your favorite pasta.

**DELICIOUS!  I can't believe how easy this is; I love anything in the crockpot that saves me time in the evening!:)