Artichoke Chicken

This is one of my all time favorites, though it changes a little bit every time anyone ever makes it. It was originally one of my dads recipes, and then my mom perfected it when she added some cream to it. I really like to add asparagus to it and a few more seasonings-but no matter what it is a tangy deliciousness that I can't resist.

• One pound of pasta-I prefer penne.
• One jar of Artichoke Hearts
• One bunch of Asparagus, cooked and chopped
  
• 2-3 Chicken Breasts Shredded
• Salt and Pepper
• 1/2 cup of Italian-esque dressing, I used a Sun Dried Tomato Vinegarette.
• 2 TBS Worchestershire sauce
• 1/4 tsp. dried mustard
• 3/4 cup cream

Cook pasta according to package directions
Put the pasta in the bottom of your pan
Layer chicken and cooked asparagus
Pour jar of artichoke hearts and juices over the pasta.
Make a sauce with Italian dressing, Worchestershire sauce, mustard, cream and salt and pepper, and pour over the pasta.
I put some more fresh ground pepper on top and then you just pop that in the 350 degree oven uncovered for 30 minutes, stirring once during cooking.
If frozen, check after 45 minutes, and bake until cooked through.
Enjoy!

Chicken/Cream Cheese Broccoli Bake

For this dish and all the others I used chicken for, I put a bunch of (like 6 or 7) chicken breasts in the crock pot with some salt and pepper and a few other seasonings, and then shredded it when it was all done and divided it among all the dishes I needed chicken for.

• About 3 chicken breasts
• 1 lb of noodles, your choice, I think I used a fettuccine type noodle.
  
• 1 1/2 packages of cream cheese
• 1 c. parm cheese
• 1 bunch broccoli
• 2 cups milk
• salt and pepper
• bread crumbs

Cook pasta according to package directions, drain and put in your pan.
Layer shredded chicken.
Layer cooked broccoli.
Make a sauce with cream cheese, parm, milk and salt and pepper.
Layer sauce.
Bread crumbs and then more parm layered on top.
Bake uncovered at 350 for 30 minutes.

Frozen will take longer obviously. Check it after 45 minutes, and bake until heated through.

Creamy Meatball Pasta

I am hopefully going to be able to remember everything I did for this dish before I froze it. I just kind of threw it together, but it was super yummy when it came out, I tell you!
Ingredients:

• Turkey Italian Style Meatballs
• 1 lb of pasta-I used a large Penne type noodle
• 1 jar of alfredo sauce
• 2 cups of sour cream
• 1 cup of milk

Cook pasta according to directions on package.
Cook meatballs according to directions on package.
Put pasta and meatballs in your baking dish or freezer dish.
Spoon out alfredo sauce and put over the top of meatballs.
Pour milk into empty alfredo jar and shake to get rest of sauce out of jar and pour over meatballs.
Put spoonfuls of sour cream randomly on top of meatballs.

If you are going to freeze, cover with foil or lid and freeze.
When you go to bake, uncover and cook in a 350 degree oven for 45 minutes or until cooked through stirring once it is all thawed to incorporate sauce.
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If you are going to bake now, stir it up, and cook it uncovered in a 350 degree oven for 30 minutes, stirring once while baking.