Creamy Chicken Enchiladas Verde

time
prep:
20 min
total:
40 min
servings
total:
8 servings

What You Need

1
cup BREAKSTONE'S or KNUDSEN Sour Cream
1
cup tomatillo salsa
1
small onion, chopped
2
cloves garlic, minced
2
tsp. oil
3
cups shredded cooked chicken breasts
1-1/2
cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF
PHILADELPHIA, divided
1
can (4 oz.) chopped green chiles, drained

8
flour tortillas (6 inch)

Make It
HEAT oven to 350F.
MIX sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in
large skillet on medium heat 4 to 5 min. or until onions are crisp-tender. Stir in chicken, 1
cup sour cream mixture, 1/2 cup cheese and chiles.
SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seamsides down, in 13x9inch baking dish sprayed with cooking spray. Top with remaining
sour cream mixture and cheese. Cover.
BAKE 15 to 20 min. or until heated through.

Kraft Kitchens Tips

Special Extra
Sprinkle with chopped tomatoes and sliced green onions just before serving.
Variation
Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the
chicken. Brown meat with onions and garlic; continue as directed.
How to Shred Cooked Chicken
Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat
lengthwise in opposite directions, separating it into long shreds.
servings
total:
8 servings

Creamy Lasagna Roll-Ups

time
prep:
30 min
total:
1 hr 20 min
servings
total:
12 servings

What You Need

1
lb. lean ground beef
4
cloves garlic, minced
1
jar (24 oz.) spaghetti sauce
1
can (14.5 oz.) no-salt-added diced tomatoes, drained
1/2
cup KRAFT Grated Parmesan Cheese, divided
1
tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2
Tbsp. milk
1/2
tsp. Italian seasoning
2

eggs, beaten
1
pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF
PHILADELPHIA
2
Tbsp. chopped fresh parsley
12
cooked lasagna noodles

Make It
HEAT oven to 350F.

step 1

BROWN meat with garlic in large skillet; drain. Stir in spaghetti sauce,
tomatoes and 1/4 cup Parmesan. Remove from heat. Mix cream cheese
spread, milk and Italian seasoning in medium bowl until blended. Add
eggs, shredded cheese and parsley; mix well.

SPREAD half the meat sauce onto bottom of 13x9-inch baking dish
sprayed with cooking spray.
step 2
SPREAD each noodle with 3 Tbsp. cream cheese mixture; roll up.
Place, seam sides down, over sauce in dish.
step 3
TOP with remaining meat sauce and Parmesan; cover. Bake 45 to 50
min. or until heated through.
step 4

Simply Lasagna

time
prep:
20 min
total:
1 hr 35 min
servings
total:
12 servings

What You Need

1
lb. ground beef
2-1/2
cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1
container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2
cup KRAFT Grated Parmesan Cheese, divided
1/4
cup chopped fresh parsley
1
egg, beaten
1
jar (24 oz.) Barilla Traditional sauce
1
cup water
12
Barilla Wavy Lasagne, noodles uncooked

Make It
HEAT oven to 350F.
BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups
mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.
DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce
jar; cover with lid and shake well. Add to meat mixture; stir until blended. Spread 1 cup
meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles,
1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with
remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min.
before cutting to serve

Chicken Nacho Bake Made Over

time
prep:
30 min
total:
30 min
servings
total:
4 servings

What You Need

4
small boneless skinless chicken breasts (1 lb.)
1/2
cup TACO BELL Thick & Chunky Salsa
1/2
cup crushed baked tortilla chips
1/2
cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
2
slices OSCAR MAYER Bacon, chopped
1
small onion, chopped
2
cups grape tomatoes
2
cups cooked long-grain brown rice
1/4

cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Make It
HEAT oven to 400F.
PLACE chicken on foil-covered baking sheet; top with salsa. Bake 20 min. or until
chicken is done (165F), topping with crushed chips and cheese for the last 5 min.
MEANWHILE, cook bacon in large skillet until crisp. Remove bacon from skillet; drain
on paper towels. Discard drippings from skillet. Add onions to skillet; cook and stir 5
min. Stir in tomatoes; cook 4 to 5 min. or until tomatoes begin to pop, stirring
occasionally. Add rice; cook 2 to 3 min. or until heated through, stirring occasionally. Stir
in bacon.
TOP chicken with sour cream. Serve with rice mixture.

Chicken Italiano

time
prep:
30 min
total:
1 hr
servings
total:
8 servings

What You Need

2
slices OSCAR MAYER Bacon, chopped
2
lb. boneless skinless chicken thighs
3
carrots, peeled, sliced
2
stalks celery, sliced
1
onion, chopped
1
jar (24 oz.) spaghetti sauce
1/4
cup KRAFT Lite Zesty Italian Dressing
4
cups penne pasta, uncooked
1/4

cup chopped fresh basil

2
Tbsp. KRAFT Grated Parmesan Cheese

Make It
COOK and stir bacon in Dutch oven or large deep skillet on medium heat until crisp.
Remove bacon from pan with slotted spoon; drain on paper towels. Add chicken to
drippings in pan; cook 3 min. on each side or until browned on both sides. Transfer
chicken to plate.
ADD carrots, celery and onions to drippings in pan; cook 5 min., stirring frequently. Stir
in spaghetti sauce and dressing. Add chicken and any juices from plate; simmer on
medium-low heat 30 min. or until chicken is done (165F), stirring occasionally.
Meanwhile, cook pasta as directed on package, omitting salt.
DRAIN pasta; place on plate. Top with chicken mixture; sprinkle with bacon, basil and
cheese.

Creamy Chicken, Bacon & Tomato Pasta

time
prep:
20 min
total:
20 min
servings
total:
4 servings, 1-3/4 cups each

What You Need

3
cups whole wheat farfalle (bow-tie pasta), uncooked
1
lb. boneless skinless chicken breasts, cut into bite-size pieces
3
slices OSCAR MAYER Bacon, cooked, crumbled
1
can (14-1/2 oz.) Italian-style diced tomatoes, undrained
4
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/2
cup water
1/4
tsp. pepper
3
Tbsp. KRAFT Grated Parmesan Cheese

Make It
COOK pasta as directed on package, omitting salt.
MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. or until done,
stirring occasionally. Add next 5 ingredients; mix well. Cook 3 min. or until Neufchatel is
completely melted and mixture is well blended, stirring frequently.
DRAIN pasta; place in large bowl. Add sauce; mix lightly. Sprinkle with Parmesan.

Quick Shrimp & Linguini

time
prep:
10 min
total:
25 min
servings
total:
2 servings

What You Need

1
Tbsp. olive oil
1/2
lb. extra-large shrimp (16 to 20 count), peeled, deveined
3/4
cup marinara sauce
1/2
cup frozen peas
1/4
cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
2
slices OSCAR MAYER Bacon, cooked, crumbled
4
oz. refrigerated linguine, cooked, drained

Make It

HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 to 5 min. or until
shrimp turn pink.
REDUCE heat to low; stir in sauce, peas, sour cream and bacon. Cook until heated
through, stirring frequently.
ADD hot pasta; toss to coat.

Southwestern Baked Spaghetti

By Kim D. on March 20, 2004

Photo by Pam-I-Am
304 Reviews

Prep Time: 30 mins

Total Time: 1 hr

Servings: 6

About This Recipe

"This is an easy, yet very tasty spaghetti casserole, which reminds me of the spaghetti they used
to serve us in elementary school. I loved their spaghetti! I normally only brought my lunch, but
not on spaghetti day!"
Ingredients
o

8 ounces uncooked spaghetti

1/2 cup milk

1 egg

1 lb ground beef

1 medium onion, chopped

1 medium green bell pepper, chopped

2 garlic cloves, minced

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

2 (8 ounce) cans tomato sauce

1/2 cup shredded cheddar cheese

1/2 cup shredded monterey jack cheese

Directions
1. Cook spaghetti per package direcions.
2. Combine milk and egg, mix well.
3. Combine drained spaghetti, milk and egg; mix well.
4. Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
5. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
6. Return drained meat back into the skillet and add seasonings; Cook for 2
minutes.
7. Stir in tomato sauce and cook for 2 more minutes.
8. Spread meat mixture over spaghetti.
9. Sprinkle with cheese.
Page 2 of 2Southwestern Baked Spaghetti (cont.)
Directions
10.Bake at 425F for 10 minutes or until cheese melts and is bubbly.
11.Remove from oven and let stand for 10 minutes.