Tuscan Macaroni and Cheese Bake

12 ounces precooked smoked chicken sausage, halved lengthwise and sliced 1/4-inch thick (or substitute Italian sausage – cooked and drained)
2 cups uncooked elbow macaroni
8 ounces cream cheese, cubed and softened
1 cup sliced olives
1 cup shredded mozzarella cheese
1 1/2 Tbsp. butter
1 1/2 Tbsp. flour
1 tsp. dried sage
1/4 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 1/2 cups milk
1 tomato, sliced thinly
1/2 cup freshly grated Parmesan cheese

  1. Cook elbow macaroni according to package directions but under-cook the pasta by 1-2 minutes since it will continue baking in the oven. In a large bowl, combine the sausage, cooked pasta, cream cheese, olives, and mozzarella cheese. In a small bowl, mix flour and spices together.
  2. In a medium saucepan melt the butter, then whisk in flour and spices. Allow the flour/butter mixture to cook without browning for about 30 seconds while whisking/stirring. Slowly add the milk and stir until slightly thickened, this may take about 5-6 minutes. Stir constantly to prevent scorching on the bottom of the pan. When slightly thickened, pour the milk mixture over pasta mixture and mix well.
  3. Pour into an 11×7-inch lightly greased casserole dish. Bake covered at 350 degrees for 35 minutes. Remove cover and add tomato slices on top then sprinkle Parmesan cheese over and bake uncovered for 10 minutes more. Let sit for 5-10 minutes before serving.
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Creamy Chicken Casserole

This is a yummy recipe that makes a lot without too much effort. I have made this a couple times at the date of this post, and prefer to make the cream mixture and just pour it over the pasta, rather than combine the pasta with the cream mixture. That way if I have extra sauce, I can freeze it for later (since you can’t freeze cooked pasta!). This recipe could also be served over rice instead of noodles.

4-5 chicken breasts
1 large onion, chopped
2 Tbsp. olive oil (or garlic flavored oil, if you want extra flavor)
2 cups sour cream
1 can Cream of Chicken soup
salt & pepper to taste (we happen to like lots of salt & pepper)
2 1/2 cups frozen vegetables** (any kind; I use the carrots/corn/peas/green beans mix)
1 cup shredded cheddar cheese
6 oz. noodles, cooked & drained

**Cook frozen vegetables before adding to the creamy mixture.

To cook the chicken:

  1. Heat 5-liter waffle bottom pressure cooker until drops of water roll into balls.
  2. Place boneless skinless chicken breast in pan.
  3. Fry on medium heat until chicken releases itself from the bottom of the pan.
  4. Turn over with a pigtail.
  5. Brown second side for 1 to 2 minutes.
  6. Add oil and onion. Saute until onion is translucent.
  7. Place lid on cooker. Bring to the second red ring and maintain for 5 minutes.
  8. Drop pressue with cold water on the rim of the pan.
  9. Shred the hot chicken in the Bosch with the wire whips (make sure the chicken is hot and don’t do too much at one time! The bowl and whips can break!!)

Cream mixture

  1. Mix together sour cream, sour cream, soup, cooked vegetables, and cheese.
  2. Add this mixture to the pressure cooker with shredded chicken & onions.
  3. Simmer with glass lid on until vegetables are tender.
  4. Add noodles. Mix gently and serve.

Source:  Shar Lomax