Cream Cheese Chicken Ball Recipes Recipes Recipe For Lasagna

CHICKEN CHEESE BALL

Steps:

• In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form the mixture into a ball.
• On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.

CREAMY LASAGNA CASSEROLE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , In a large bowl, beat cream cheese until smooth. Add the sour cream, 1 cup cheddar cheese and onions; mix well., Spread about 1/2 cup meat sauce into each of two greased 8-in. square baking dishes. Place two to three noodles in each dish, trimming to fit as necessary. Top each with about 1/2 cup cream cheese mixture and 2/3 cup meat sauce. Repeat layers twice. Sprinkle 1/2 cup cheddar cheese over each., Cover and freeze one casserole for up to 1 month. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and heated through. Let stand for 15 minutes before cutting. , To use frozen casserole: Thaw in the refrigerator for 18 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through.

CHEESY CHICKEN BALLS RECIPE BY TASTY

Steps:

• Shred the cooked chicken breasts in a bowl using 2 forks.
• Transfer the chicken to a larger bowl and pour in the egg yolks, flour, cheese, spring onions, paprika, rosemary, garlic powder, salt, and pepper.
• Mix together and then roll the mixture into balls using your hands.
• Coat the balls in breadcrumbs.
• Heat up a litre of oil in a frying pan and deep fry the balls for about 3 minutes.
• Enjoy!

CREAMY WHITE CHICKEN ALFREDO LASAGNA RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture. Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.

CHICKEN CHEESE LASAGNA

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside. , In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13x9-in. baking dish; cover with one-third of the noodles. Layer with half of the ricotta mixture, half of the spinach and half of the chicken. , Cover with one-quarter of the cheese sauce and one-third of the noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. , Sprinkle with remaining Parmesan cheese. Bake at 350°, uncovered, for 35-40 minutes. Let stand 15 minutes.

CREAM CHEESE CHICKEN LASAGNA

Steps:

• Cook lasagna noodles to desired doneness as directed by package; drain. Preheat oven to 350°F.
• Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well. Finely chop green bell peppers, onion and mushroom, mince garlic.
• Add soup, mushrooms, milk, Italian seasoning and garlic; mix well.
• Stir in onion and green bell pepper. Add salt and pepper to taste.
• Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9 glass baking dish.
• Stir chicken into remaining mixture. Top mixture in dish with 4 noodles, half of the chicken mixture, and 1 cup mozzerella cheese. (Repeat.) Top with remaining 4 noodles.
• TOPPING:.
• In small bowl combine topping mixture, mix well. Sprinkle over top of casserole. Cover with foil.
• Bake immediately or refrigerate over night.
• LASAGNA:.
• Bake casserole, covered, for 40 minutes Uncover and bake an additional 10 - 15 mins or until topping is golden brown.
• Let stand before serving.

CREAMY CHICKEN BALLS

Steps:

• Poach chicken in boiling water until tender. Cut into chunks and shred between 2 forks.
• Add cream cheese, garlic, sage & mushrooms.
• Separate crescent rolls into triangles. Place a rounded Tblsp of filling on each triangle and pull all edges up to seal.
• Roll in corn flakes and place on cookie sheet.
• Bake in 350 degree oven for about 20 minutes, or until golden brown. Heat cream of chicken soup over low heat until smooth and hot (do NOT dilute).
• Serve chicken balls with soup poured over each one.

CREAM CHEESE LASAGNA RECIPE

Steps:

• Mix together your favorite pasta sauce, 1/2 cup of parmesan cheese, and cooked ground meat and set this mixture aside. (season to taste)
• In a medium sized mixing bowl, add cream cheese, 1/2 cup of parmesan cheese, half of the mozzarella cheese, and sour cream.
• Mix well and set aside.
• In a 9 x 13 baking dish, ladle out a bit of sauce to slightly cover the bottom of the baking dish.
• Lay 3 lasagna noodles on top of the sauce.
• Using half of the cream cheese mixture, spread across the noodles evenly.
• Using half of the pasta sauce mixture, spread across the noodles evenly.
• Repeat and use the rest of the cream cheese mixture, noodles, and sauce.
• Top with remaining shredded mozzarella.
• Cover with foil and bake at 350 degrees for 20 minutes.
• Remove foil and cook for another 10 minutes or until cheese is slightly browned and bubbly.
• Remove from oven and let sit for 15 minutes before slicing and serving.

CREAMY CHICKEN LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
• Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
• Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
• Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
• Bake for 45 minutes in the preheated oven.