Buffalo Wild Wing Parmesan Garlic Chicken Pasta

Ingredients:
1 Bottle Buffalo Wild Wings Parmesan Garlic Sauce

1 Bottle Half & Half

1 Block of Cream Cheese

1 Bag of Shredded Parmesan Cheese

1 Box of Farfalle Pasta

3-4 Boneless/Skinless Chicken Breasts or the equivalent in Chicken Tenders

Black Pepper, measure with your heart

Slap Ya Mama Seasoning, measure with your heart

Lining your crockpot with a plastic liner saves on clean up with this recipe and highly recommended.

Add Buffalo Wild Wings Parmesan Garlic sauce to your crockpot.

Add a small amount of Half & Half to the same bottle and add cover back on.  Shake to get as much of the sauce out of the bottle, adding to the crockpot.  Then fill the bottle with Half & Half and add to the crockpot.

Give the sauce a stir.

Cut chicken breast or tenders into bite size pieces, and also chop up the brick of cream cheese into pieces.

Add Slap Ya Mama and Pepper to the chicken.  

Add the parmesan cheese to the crockpot along with the cream cheese and give it a stir.

Add the seasoned chicken to the crockpot and give it yet another stir, making sure that all of the chicken is coded with the sauce.

Cook on low for 5 hours, or 2 hours on high, stirring occasionally.  Make sure to get allllll the way to the bottom and around allllll the edges or you may end up with some scorched sauce.

At the 5-hour or 2-hour mark, take out a piece of chicken and test to make sure there is no pink center.  Once there is no pink in a cut piece of chicken, boil your water and make pasta as directed on the box.  

Once your pasta is done to your preferred tenderness, drain.  Add pasta to crockpot and stir. 

Once combined, turn crockpot off and serve.  I served ours with a side of steamed broccoli.

This dish has sooooo much flavor and was instantly put on the "must make again" list.  Next time I may also sauté some button mushrooms to add to your individual bowl and make some oven rolls.

Note: You can purchase the BBW sauce at any location, but I've also found it recently at my local Menards for way cheaper.  I've also heard that it can be found at Target, and for those of you in Wisconsin that they have it at Woodman's.  

Chicken Noodle Casserole

Ingredients:

4 skinless, boneless chicken breast halves

6 ounces egg noodles

1 (10.75 ounce) can cream of mushroom soup

1 (10.75 ounce) can cream of chicken soup

1 cup sour cream

salt and black pepper to taste

1 cup crumbled Ritz crackers

½ cup butter

Add large chicken to a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. 

Remove from pot and chop into bite size pieces and set aside. 

Bring chicken cooking water to a boil and cook pasta in it. Drain. 

Add noodles back into pot and mix with chicken pieces.

In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Add the cream soup mixture with the chicken mixture and stir to combine. 

Melt butter in microwave. Add the crumbled crackers to the butter and stir until all coated. Place the cracker mixture on top of the casserole.

Bake at 350 degrees for about 30 minutes, until heated through and browned on top.

BLT Pasta Salad

Ingredients 
3 & 2⁄3 cup large macaroni shells pasta, cooked 
4 cup tomatoes, diced 
4 slice bacon, cooked and crumbled 
3 cup lettuce, thinly sliced 
1 tsp sugar 
2 tsp cider vinegar 
1⁄2 cup fat free mayonnaise
1⁄3 cup light sour cream 
1 tbsp dijon mustard
1 salt 
1 pepper 

In a large bowl, mix pasta, bacon, tomatoes, and lettuce. 

In a small bowl, mix sugar, vinegar, mayonnaise, sour cream, mustard, and salt and pepper to taste. Pour dressing over pasta mixture, stir to combine, and chill until ready to serve.

Southern Spaghetti Chicken

Ingredients:
1 large can chicken broth
1-2 large cans of water
1 pack of thin spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of Rotel Original
1/3 block of Velveeta cheese
1 grocery store Rotisserie chicken
salt and pepper to taste

Boil chicken broth and water in large stock pot. Add entire package of spaghetti to broth and water and cook till preferred tenderness. Once spaghetti is cooked, reserve 2 cups of broth/water then drain spaghetti.

Meanwhile, add cream of mushroom soup, cream of chicken soup, and Rotel tomatoes together in a large bowl.


Cut block of Velveeta cheese into cubes and add to mixture.

Chop Rotisserie chicken into bite size pieces and add to mixture.
Add spaghetti to mixture and stir till evenly coated.

Place spaghetti mixture into a casserole dish with lid or dutch oven. Bake in the oven for 40 minutes at 350 degrees with lid on.


Remove lid. Add reserved broth/water and stir. Bake an additional 15 minutes without lid.


NOTES : Can mix night before and put in Refrigerator cook the next day.
Serving Ideas : Good served with Salad and Garlic Bread