Baked Chicken Alfredo

You know how you get a certain taste for something, and no one makes it? Oh sure some restaurants get close, some recipes get close, but when it comes down to it, you just have to make it yourself. Thus this weekend's delight.It's a combination of chicken, noodles,  mushrooms,  onions, garlic and cheese. sprinkled with a few bread crumbs and Parmesan cheese.. I'm cheating by using a jarred Alfredo, but it will still be wonderful.

Start  by marinating 4 chicken skinless chicken breasts with 2 cups of chicken broth, 1 tablespoon of balsamic vinegar, 1 tablespoon of Worcestershire sauce, 2 chopped cloves of garlic, 6 oz sliced mushrooms,   and 4 tablespoons Italian salad dressing. Let marinate for at least an hour. 

Take the chicken and place in a baking dish. Sprinkle with salt, Italian seasoning and pepper. Bake for 45 minutes. Let them cool and rest, then slice into bite sized pieces.

While the chicken is resting, boil 1/2 pound egg noodles. drain and layer the noodles in the bottom of a 9 x 13 baking dish add the diced chicjen 1/2 an onion diced, 2 jats of alfredo sauce. top with bread crumbs and cheese.

bake until sauce is bubbly and bread crumbs have browned. -- abour an hour

beef goulash

Ingredients

• 1 lb ground beef
• 1 large onion, chopped fine
• 1 package frozen corn
• 1 clove garlic, chopped
• 1 can diced tomatoes
• 1 can (15 oz) tomato soup
• 1 Tbsp Worcestershire sauce
• 1 tsp salt (or more to taste)
• 3 Tbls paprika
• 2 Tbls mustard
• pepper to taste
• 2 cups egg noodles

Preparation

1. Brown ground beef.
2. Add onion and corn. Cook over medium heat until soft (10-15 min).
3. Add paprika, tomatoes, tomato soup, Worcestershire sauce, salt and pepper to the beef mixture. Reduce heat and simmer 20 minutes.
4. While the beef mixture cooks, boil the egg noodles dente, drain.
5. Add the egg noodles to the beef mixture, stir well, and simmer another 20 minutes, covered.

Easy Pork in Chive & Onion Sauce

when you get tired of the turkey left overs try this  

1 pork tenderloin (1 lb.)

1 pouch  SHAKE 'N BAKE Original Pork Seasoned Coating Mix

3 cups whole wheat egg noodles, uncooked

1/2 lb.  fresh asparagus spears

2 tsp. canola oil

1 cup  sliced fresh mushrooms

1/2 cup (1/2 of 8 oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

3/4 cup  fat-free reduced-sodium chicken broth

make it

HEAT oven to 400°F.

COAT meat with coating mix; place in shallow foil-lined pan. Bake 30 min. or until done (160ºF), cooking noodles in unsalted water as directed on package for the last 15 min. of the meat baking time.

MEANWHILE, steam asparagus 6 min. or until crisp-tender. While asparagus is cooking, heat oil in medium skillet on medium-high heat. Add mushrooms; cook 5 min., stirring occasionally. Add cream cheese spread and broth; cook 2 min. or until cream cheese is melted and sauce is well blended, stirring frequently.

DRAIN noodles and asparagus. Slice meat. Top noodles with meat, then sauce. Serve with asparagus.