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Chicken Alfredo Lasagna Soup (Stephanie’s Recipe)

Ingredients

CHICKEN:
  • 1 pound chicken breast (about 2 large breasts)
  • 2 tablespoons olive oil, plus more for pan
  • 1 teaspoon Italian seasoning
  • 1 teaspoon lemon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
SOUP:
  • 3 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 4 cups chicken broth
  • 1½ cups half and half or heavy cream
  • 1½ cups whole milk
  • 1½ teaspoons Italian seasoning
  • ½ teaspoon dried oregano
  • ½ teaspoon salt, adjust to taste
  • ½ teaspoon black pepper
  • Dash of nutmeg
  • Dash of dried mustard
  • Dash of cayenne, to taste
  • 8 to 9 ounces lasagna sheets, broken into pieces
  • 2 tablespoons parsley, finely chopped
  • ¼ to ⅓ cup freshly grated parmesan
  • 2 tablespoons basil, chopped
  • ⅓ cup shredded mozzarella, more to taste
  • 1 to 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

MARINATE AND COOK CHICKEN
  1. In a small bowl, whisk together olive oil, Italian seasoning, lemon pepper, smoked paprika, garlic powder, salt, and black pepper.
  2. Add chicken breasts to a large bowl, pour the marinade over them, and toss until evenly coated.
  3. Heat a drizzle of oil in a large pot or Dutch oven over medium heat.
  4. Sear the chicken for 5 to 6 minutes per side, until golden and fully cooked through.
  5. Transfer to a plate and let it cool slightly, then chop into bite-sized chunks. Set aside until ready to add later.
MAKE THE SOUP BASE
  1. In the same pot over medium heat, melt the butter and sauté minced garlic for 1 minute, until fragrant and lightly golden.
  2. Pour in chicken broth, cream or half and half, and milk, stirring to combine.
  3. Add Italian seasoning, oregano, salt, black pepper, nutmeg, dried mustard, and cayenne.
  4. Bring to a gentle simmer over low-medium heat to let the flavors meld together.
COOK THE PASTA
  1. Break lasagna sheets into smaller pieces and add them directly to the simmering soup.
  2. Stir occasionally to prevent sticking and cook for 12 to 14 minutes, or until the noodles are tender and silky.
FINISHING TOUCHES
  1. Add the chopped chicken back into the pot along with parmesan, mozzarella, parsley, and basil.
  2. Stir until the cheeses melt and the soup turns creamy.
  3. Taste and adjust seasoning as needed.
  4. Serve warm and enjoy!
OPTIONAL: THICKEN THE SOUP
  1. If you prefer a thicker consistency, ladle out 1 cup of the soup into a separate bowl.
  2. Whisk in flour until smooth, then pour the mixture back into the pot.
  3. Stir and let it simmer briefly until the soup slightly thickens.
Tips & Notes

Q: Can I use rotisserie chicken?
A: Yes! Shredded rotisserie chicken works perfectly and cuts down prep time.

Q: Can I make this ahead?
A: For best results, store the soup and noodles separately. Combine before reheating to keep the noodles from soaking up too much broth.

Q: Can I use other pasta shapes?
A: Absolutely. Bowtie, broken fettuccine, or any wide noodles work great if you don’t have lasagna sheets.

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Beef & Salsa Burritos (Or Sloppy Joe)-Janet Brocklehurst (Alex’s Aunt)

(I have made this with just chicken and salsa and nothing else and it’s just as good)

Ingredients:

  • 1 pound ground beef (or chicken)
  • 1 1/2 Tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 package (10 oz) frozen chopped spinach, thawed and well drained
  • 1 1/4 cup salsa
  • 1 cup shredded cheddar cheese

Directions:

Brown ground beef. Season with chili powder, cumin, salt and pepper. Stir in spinach and salsa-heat through. Remove from heat, stir in cheese. Serve as sloppy joe-with hamburger buns-or in tortillas as burritos.

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Lemon Chicken Orzo Soup-Janet Brocklehurst (Alex’s Aunt)

I make this all the time! My “go to” chicken soup-Janet

Ingredients:

  • 1 Tablespoon butter
  • 1 small yellow onion-finely chopped
  • 2 carrots, thinly sliced or diced
  • 1 celery stalk, thinly sliced or diced
  • 2 Tablespoons minced fresh marjoram
  • 8 cups chicken broth
  • 3/4 cup orzo
  • 6 ounces baby spinach (I only use 2-3 oz)
  • 3 cups cooked chicken, shredded
  • salt and fresh ground pepper to taste
  • 1 lemon

Directions:

Saute onion in butter until translucent (3-4 minutes). Add carrots, celery, and marjoram and saute until softened. Add broth and simmer about 5 minutes to blend flavors. Add the pasta and cook about 3-4 minutes. Add chicken and spinach, stirring until spinach has wilted and chicken is warmed through. Squeeze juice from lemon into pot. Season with salt and pepper.

I use rotisserie chicken (either herb roasted or lemon pepper will add a lot of flavor)

Sometimes I make it without the spinach

The key is really the lemon juice and marjoram.

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Chicken Alfredo Baked Ziti-Hallie Dennis

Ingredients:

  • 16 ounce penne noodles
  • 2 cups cooked chicken
  • 1 1/2 cup mozzarella cheese
  • Parsley (to garnish)
  • 1/2 cup butter
  • 3 Tablespoons flour3 cloves minced garlic
  • 2 cups heavy whipping cream
  • 2 cups shredded parmesan
  • salt and pepper

Directions:

Preheat oven to 375. Spray a 9X13 pan. Cook the noodles

Melt butter in a sauce pan on medium heat. Add garlic. Stir until fragrant. Sprinkle in flour. Whisk to create a smooth roux. Slowly add in cream, then add parmesan. Bring sauce to a boil, then simmer for 2-3 minutes. Add salt and pepper to taste.

Add noodles to sauce. Add chicken and parsley. Add half the mixture to the 9X13, sprinkle some mozzarella on top, add the rest of the mixture then top with remaining cheese. Bake for 25-35 minutes.

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Chicken and Herb Casserole-Julie Ross

Ingredients:

  • 3 cups cooked chicken (rotisserie chicken works great!)
  • 1 cup melted butter
  • 4 cups Pepperidge Farm Herb Stuffing
  • 1 1/2 cup cooked frozen peas
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 cup milk
  • 1/2 cup diced celery
  • 2 teaspoon minced onion

Directions:

Mix stuffing and melted butter. Press 1/2 of mix on bottom of a 9X13 pan. Mix soups and milk, then add diced chicken, peas, celery, onions. Pour over stuffing. Top with the rest of the stuffing and bake at 375 for 30 minutes.

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Aunt Sandra’s “Chicken Dance” Chili #CookingWithAuntSandra-Alex’s Aunt Sandra Bottoms

Ingredients:

  • 1 1/2 Tablespoon extra-virgin olive oil
  • 3 Tablespoons butter
  • 3 pounds ground chicken
  • 1/2 pound sweet Italian style chicken sausage**, peel “skin” and crumble (brand-al fresco sweet Italian style chicken sausage with fresh red and green peppers)
  • 3 garlic cloves, chopped
  • 3 celery stalks, finely chopped
  • 1 large onion, finely chopped
  • 3 carrots, finely chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 1/2 red and 1/2 green pepper, finely chopped**
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • Salt and pepper to taste
  • Chili powder to taste**
  • 10 ounces of beer (it cooks off)
  • 22 ounce can of tomato sauce (I use Hunts plain tomato sauce
  • 1/2 cup cayenne pepper hot sauce (I use Frank’s Hot Sauce)

Directions:

Heat a large skillet over high heat (I just use a large enough stock pot to brown meat, and then continue cooking in it). Add the olive oil and the butter to melt together. Add the chicken and chicken sausage and cook, breaking up the meat until cooked. Add the garlic, celery, onion, carrots, jalapeno peppers, red and green peppers. Season with cumin, coriander, salt, pepper, and chili powder. Cook for 5 minutes. Add the beer and scrape up any browned bits from the bottom of the pan. Concentrate the flavor of the beer by reducing the mixture over medium heat for 2-3 minutes. Stir in the hot sauce and the tomato sauce. Reduce the heat to low and simmer the chili for 15 minutes.

Toppings (optional to add when serving):

Green onions (finely chopped), fresh cilantro (finely chopped), corn chips (fritos), tortilla chips, crumbled blue cheese, shredded extra-sharp cheddar cheese, cubed avocado, sour cream, hot sauce (extra Franks for more spice), lime wedges

**The base of this recipe is Rachael Ray’s Buffalo Chicken Chili…I made it Sandra’s “Chicken Dance” Chili by adding the extra ingredients noted with asterisks, and increasing the amounts of all the ingredients to fill up a crock pot (to keep warm for hosting football gatherings, or entering chili-making contests, or having leftovers to eat for several nights or for freezing for later)

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Easy Enchiladas-Grandma Bev and Grandpa Bob Brocklehurst

Ingredients:

  • 3 Tablespoons oil
  • 3 garlic cloves, minced
  • 1/2 cup chopped onions
  • 1 1/2-2 cans black beans, drained and rinsed
  • 1 can tomato sauce
  • 1/2-1 cup salsa
  • 3 teaspoons cumin
  • 10 flour tortillas
  • 1 cup chopped or shredded chicken (optional)
  • 1 cup shredded cheddar cheese

Directions:

Preheat oven to 350. Add oil to a large skillet. Saute onion in oil on low heat until onion is soft, add cumin and minced garlic and cook for 30 seconds longer.

Add one can of black beans to skillet and mash with a fork while cooking. Add the rest of the beans and stir well. Add half the can of tomato sauce, salsa, and chicken. Cook over low heat until warmed through, about 5 minutes.

Spread about 1/2 cup of bean and chicken mixture in the middle of each tortilla and sprinkle 1 tablespoon of cheese on top. Roll and place seam down in a 9X13 baking dish (sprayed with pam). Mix remaining tomato sauce with 2-3 tablespoons of water (I add 1/2 cup of salsa), and cover tortillas evenly with sauce. Top with remaining cheese. Cover and bak for 25-30 minutes.

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Butter Chicken-Andrea Roskelley

Ingredients

Marinade: (make and marinate the chicken overnight)

  • 4 pieces boneless skinless chicken breasts, cut into bite size pieces
  • 5 cloves garlic, minced
  • 1 teaspoon salt
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 whole lime, juiced

Sauce:

  • 1 onion, diced
  • 1/4 cup butter
  • 1 can (14.5 oz) tomato sauce
  • 1 can (14.5 oz) petite diced tomatoes
  • 1 can coconut milk
  • 2 Tablespoons cornstarch mixed with 1/4 cup water
  • 1 bunch chopped cilantro
  • 2 cups basmati rice (or however much you want)

Directions:

Saute the onion in the butter until soft. Add the tomato sauce and diced tomatoes. Blend until smooth with a blender (beware of the steam) or immersion blender. Add marinated chicken and bring to a boil. Add cornstarch water mixture, then reduce to a simmer and cook about 20 minutes over medium-low heat. Add cilantro just before serving over Basmati rice.

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Instant Pot Chicken and Rice-Nicole Price (Morgenegg)

Source: natashaskitchen.com

Ingredients:

  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 large carrots, thickly grated or julienned
  • 1 1/2 pounds chicken, cubed
  • 2 teaspoons sea salt, divided
  • 1/4 teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 2 cups Jasmine rice, un-rinsed
  • 1 head garlic, unpeeled, cut in half crosswise
  • 1/3 cup parsley, finely chopped, plus more to garnish
  • 1/2 cup shredded parmesan cheese, plus more to serve

Directions:

Set instant pot to saute on high heat, add butter, oil, chopped onion, grated carrots, and 1 teaspoon salt. Saute. stirring occasionally for 5 minutes or until soft and golden.

Add trimmed, chopped chicken, another 1 teaspoon salt, and 1/4 teaspoon pepper. Saute, stirring occasionally for 5 minutes.

Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halve on top, cut-side down. Cover and cook on manual high pressure for 10 minutes, then quick release.

Open the lid and stir in 1/2 cup parmesan and 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.

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Avgolemono Soup (Greek lemon, chicken and rice soup)-Holly Morgenegg

Start the rice cooking first, good with leftover rotisserie chicken

  • 2 Tablespoons extra virgin olive oil
  • 2 medium onion, chopped
  • 5 diced carrots
  • 5 stalks of celery, chopped
  • 3 cloves of garlic, minced (about 2 teaspoons)

Saute ingredients above for a few minutes. Add in:

  • 8 cups chicken broth (I like 1 tsp bouillon for every 2 cups of water or do 6 tsp bouillon)
  • 1 1/2 teaspoons thyme
  • 1 1/2 teaspoons dried oregano
  • pepper

Boil for 20 minutes. In a separate bowl, whisk 3 egg yolks and 6 Tablespoons of lemon juice. Add 1 cup or so of broth to this mixture to not cook the eggs, then add to the pot.

Add in:

  • 3 cups cooked white rice
  • 3 cups shredded chicken
  • Dill to taste (I like extra dill on each soup bowl too)