Recipes by Sharon

Crockpot Taco Chicken And Rice

Ingredients :

3–4 boneless, skinless chicken breasts
1 packet taco seasoning
1 can (10.5 oz) unsalted cream of chicken soup
1 can (10 oz) diced tomatoes with green chilies, undrained
1 box cheesy Mexican-style rice mix (7.6 oz)

Creamy Steak & Cheese Pasta

Ingredients :

Veggies & Steak :
• 1 small sweet onion, diced
• 1 green bell pepper, sliced
• 1½ lbs ribeye steak, thinly sliced
• Olive oil, for cooking
Seasonings :
• Kinder’s The Steak Blend (or any steak seasoning)
• Garlic powder
• Onion powder
• Salt and black pepper
• Oregano
• Paprika
Creamy Sauce & Pasta :
• 2½ cups heavy cream
• 1 block (8 oz) cream cheese
• 8 oz freshly grated mozzarella (plus more as desired)
• 1 cup reserved pasta water
• 1 lb cooked penne pasta
• Extra mozzarella (optional, up to 1 lb total for a cheesier dish)

Beef and Rotini in Garlic Parmesan Sauce

Ingredients:

1 lb ground beef
12 oz rotini pasta
4 cups beef broth
1 cup heavy cream
1 cup grated Parmesan cheese
4 cloves garlic, minced
2 tbsp olive oil or butter
1 tsp Italian seasoning
Salt and pepper, to taste
Chopped parsley (optional, for garnish)

Cheesy Ranch Chicken Tater Tot Casserole

Ingredients :

3 cups cooked chicken, chopped
16 oz sour cream
1 (10.5 oz) can unsalted cream of chicken soup
1 (1 oz) packet ranch dressing mix
2 cups shredded cheddar cheese
1 (30–32 oz) bag frozen tater tots

Cheesy Chicken Pasta Skillet

Ingredients

2 boneless, skinless chicken breasts, cut into small pieces

8 oz rotini pasta (or any short pasta)

1 cup heavy cream

1 cup chicken broth

1 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded

1/4 cup Parmesan cheese, grated

2 tablespoons olive oil

2 tablespoons butter

4 cloves garlic, minced

1-2 teaspoons Cajun seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

Fresh parsley for garnish (optional)

Creamy Buffalo Chicken Penne

Ingredients :

• 1 lb chicken breast
• 1 (16 oz) box penne pasta
• 1/3 to 1/2 cup buffalo wing sauce (start with less for mild, add more for extra heat)
• 1 cup shredded mozzarella cheese
• 1 jar (about 15 oz) Alfredo sauce
• 1/4 cup grated Parmesan cheese
• 1 medium onion, chopped
• 1 tbsp dry ranch seasoning
• 2 tbsp bottled ranch dressing (optional, for extra creaminess)
• 1/2 tsp each salt, black pepper, paprika, garlic powder, Italian seasoning

Cheesy Rotel Beef Soft Tortilla Tacos

Ingredients

2 1/2 lb ground beef (80/20)

1 tbsp olive oil

1 medium onion, finely diced

2 tbsp taco seasoning

2 tbsp unsalted butter

3 tbsp all-purpose flour

2 1/2 cups whole milk, room temperature

20 oz Rotel (diced tomatoes with green chilies), 2 cans undrained

2 1/2 cups cheddar cheese, freshly shredded

1/3 cup sour cream

Hot sauce, optional

Salt and black pepper to taste

8-10 soft flour tortillas, warmed

Diced tomatoes and chopped cilantro for garnish

Cheesy Chicken Pasta Bake

Ingredients:

• 12 oz rotini pasta
• 2 cups cooked chicken breast, cubed
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1/2 cup chicken broth
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 1 1/2 cups shredded cheddar cheese (divided)
• 1 cup shredded mozzarella cheese
• Fresh parsley, for garnish

Velveeta Beef Pasta with Bowtie Noodles

Ingredients:

• 2.25 pounds ground beef
• 1 (8 oz) block of cream cheese, softened
• 1 big block of Velveeta cheese, cubed
• 1 can cream of chicken soup
• 1 can Rotel tomatoes with chilies, undrained
• 1 box bowtie noodles (farfalle)
• 1 cup pasta water, reserved to thin the sauce

Cheddar Bay Green Bean Casserole

Casserole Ingredients:

• 26 oz frozen cut green beans, thawed
• 1 can (10.5 oz) condensed cheddar cheese soup
• ½ cup milk
• ¼ cup dehydrated minced onion
• 2 tbsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper
• 1 ½ cups shredded cheddar cheese
• ⅓ cup shredded Parmesan cheese
Biscuit Topping:
• 1 box Red Lobster Cheddar Bay Biscuit Mix (reserve the seasoning packet)
• 1 cup shredded cheddar cheese
• 2 cups milk
• ¼ cup melted butter