French Chicken Brocolli Supreme

This one is definetly a keeper!!!!

FRENCH CHICKEN BROCOLLI SUPREME

Ingredients:

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds

SAUCE:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Chicken and Spinach Pasta Bake

8oz uncooked rigatoni
1 tbs. Olive oil
1 cup chopped onion
1 10oz. Package frozen spinach, thawed
3 cups cooked chicken breasts cubed
114 oz. Can Italian style diced tomatoes drained
1 8 oz. Chive and onion cream cheese
1/2 tsp. Salt & pepper
1 1/2 cups shredded mozzarella

Prepare rigatoni according to pkg directions. Spread oil on bottom of baking dish, add onion. Bake at 375 for 15 minutes. Drain chopped spinach well pressing between paper towels. Stir in rigatoni, spinach, chicken and next 4 ingredients into onion in dish. Sprinkle evenly with mozzarella. Bake covered at 375 for 30 minutes remove cover and bake 15 more minutes or until bubbly.

Slow Cooker Coconut Chicken Curry

Boneless skinless chicken breasts cut into large chunks
1 onion, peeled and halved
2 cloves garlic peeled
1 bell pepper seeded and quartered
1 can tomatoe paste
1 can coconut milk
1 1/2 tsp. Salt
1 tbs. Curry powder
1 tbs. Garam masala
2 whole dry red chili peppers (optional) I left them out.
2 tbs. Water
2 tbs. Cornstarch
1 bunch coriander (optional, for decoration)

Place chicken cubes in slow cooker. Place the rest of the ingredients (except chili peppers,cornstarch, water and coriander) in food processor and process until smooth. Pour over chicken and mix well, add hot peppers if using. Cook on low for 6 hours. An hour before done mix cornstarch and water and pour in crockpot. Stir to combine. Finish cooking. Serve over basmati rice with chopped coriander if desired.

Asian Sesame Salmon

This was really good. I served it with rice and fresh steamed green beans.

Asian Sesame Salmon
2 tsp. Toasted sesame seeds
1 tsp. Minced garlic
1 tsp. Minced onion
3/4 tsp. Ground ginger
1/2 tsp. Crushed red pepper flakes
1/3 cup honey
1/3 cup thinly sliced green onions
2 tbs. Soy sauce
Salmon

Combine spices, honey, soy sauce and green onions. Put salmon in baking dish and pour mixture over top. Bake at 375 for 20 minutes or until done.