Baked Cream Cheese Spaghetti Casserole

12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated


Spread a small amount of meat sauce in the bottom of the dish.

Put spaghetti on top of sauce and top with remaining meat sauce.


Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

Chicken Linguine with Pesto Sauce

Makes: 4 servings

Start to Finish: 20 minutes

Ingredients

• 8 ounces dried linguine
• 1 10-ounce package frozen broccoli, cauliflower and carrots
• 1 10-ounce container refrigerated Alfredo pasta sauce or 1 cup jarred Alfredo sauce
• 1/3 cup purchased basil pesto
• 1/4 cup milk
• 1/2 of a 2- to 2 1/4-pound deli-roasted chicken
• Milk (optional)
• Grated Parmesan cheese

Makes: 4 servings

Start to Finish: 20 minutes

Directions

1. In a 4- or 5-quart Dutch oven, cook pasta according to package directions, adding vegetables during the last 5 minutes of cooking. Drain. Return to Dutch oven.

2. While pasta is cooking, in a small bowl, combine Alfredo sauce, pesto, and 1/4 cup milk; set aside. Remove meat from chicken (discard skin and bones); chop or shred meat.

3. Add chicken to pasta and vegetables in Dutch oven. Add sauce mixture; toss gently to coat. Heat through over medium-low heat. If desired, stir in additional milk to reach desired consistency. Sprinkle each serving with cheese.

http://www.bhg.com/recipe/chicken/chicken-linguine-with-pesto-sauce/

Chicken Stroganoff

Ingredients
2 pounds skinless, boneless chicken breast halves and/or thighs
1 cup chopped onion
2 10 3/4-ounce cans condensed cream of mushroom soup with roasted garlic
1/3 cup water
12 ounces dried wide egg noodles
1 8-ounce carton dairy sour cream
Freshly ground black pepper (optional)

Directions
1. Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6 to 8 servings.

Recipe found on Better Homes and Gardens