Enchilda Casserole big oven

1 1/2 pound Hamburger

2 can (12 oz) Enchilada Sauce

2 can (4 oz) Green Chilies chopped

12 ea Corn Tortillas

1 can (12 oz) Cream of Chicken Soup

1 can (12 oz) Cream of Mushroom Soup

1 ea White Onion chopped

2 cup Cheddar & jack cheese shredded

Preparation

Brown hamburger and onion. Pour off fat. Cut tortillas into 1" squares and mix with all the other ingredients except cheese in a large bowl. Add drained hamburger. Mix and pour into a 9x13 glass casserole. Spread cheese evenly over mixture. Bake covered at 375 for 1 Hour. Serve with Sour cream and Salsa.

Chicken Marsala from big oven

Ingredients

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4 Chicken boneless skinless half-breasts (pounded to even thickness)

1/3 cup flour

1/2 teaspoon Salt

1/2 teaspoon Oregano

4 tablespoon Olive oil

4 tablespoon Butter

1 clove Garlic

1 cup mushrooms (fresh, sliced)

1/2 cup Marsala wine

Italian parsley

Preparation

Combine flour, salt, and oregano in a shallow bowl.

Heat the oil, butter, and garlic in a skillet. Dredge the chicken in the flour mixture and place in skillet.

Saute the chicken on medium heat for about 2 minutes on the first side, until lightly brown. Flip the breasts and add the mushrooms around the chicken pieces. Saute chicken until cooked completely .

Remove chicken from skillet and place on serving plate(s). Add the wine to the mushrooms and simmer until liquid is reduced by half. Season with salt and pepper.

Spoon mushrooms and sauce over chicken, garnish with Italian parsley and serve.

Mac Daddy Mac n' Cheese

Ingredients
2 shallots, peeled
3 cloves garlic
1 teaspoon olive oil
3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
2 tablespoons flour
4 cups heavy cream
1 teaspoon chopped fresh thyme
1 cup shredded pepper jack cheese
2 cups shredded cheddar cheese
Salt and freshly ground black pepper
1 pound penne pasta, cooked
1/2 cup Panko bread crumbs
2 tbsp. melted butter
2 tablespoons chopped fresh parsley

Directions
Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.

Chicken Packets

2 cups chopped cooked chicken
1 (6-8 ounce) package cream cheese, softened
1 tablespoon chives, chopped
2 tablespoons milk
salt
1/2 cup seasoned croutons, crushed to crumbs
2 (8 ounce) packages refrigerated crescent dinner rolls
1/4 cup melted margarine

Directions
1. Mix chicken, cream cheese, chives, milk, and salt in a medium bowl
2. Preheat oven to 350°F.
3. Unroll crescent rolls.
4. Each tube will contain 4 rectangles of dough with a diagonal perforation.
5. Press dough along each perforation so the rectangle halves will not separate.
6. Place about 1/4 cup of the chicken mixture into the center of each rectangle.
7. Fold dough over the filling, and pinch the edges to seal tightly.
8. Dip each packet in melted margarine, and coat with crouton crumbs.
9. Place packets on a baking sheet.
10. Bake for 20 minutes or until golden brown.

These are really easy and pretty good. I like to make them in the winter and have with tomato soup.