Parmesan Basil Chicken Bake

This one will be great for using that canned chicken! I love recipes that used canned ingredients (for example, tuna casserole is my standby dish if I don't have fresh meat in the house)

This recipe is by Amy Bergin, the inventor of the Couponizer coupon organizer!

Parmesan Basil Chicken Bake

by Amy Bergin

This is an original recipe of mine! My family loved it, so it's time to share with you!

INGREDIENTS:

1 can premium chicken breast (12.5 oz), drained

2 TB butter or margarine

2 TB flour

2 cups milk

4 oz. cream cheese

1/4 c. fresh basil chopped

1 c. shaved parmesan cheese

salt

pepper

DIRECTIONS:

Preheat oven to 375 degrees. Prepare pasta according to direction on box, do not overcook. Melt butter in medium sized saucepan, then stir in flour and milk to make a rue sauce or white sauce (see demo below if needed). Add cream cheese and stir unitl melted. Once the sauce has thickened, then add chicken, basil, 1/2 c. of parmesan cheese and salt and pepper to taste. Grease a 9"X13" baking dish and place the cooked pasta for the bottom layer. Then pour the white sauce mixture over it. Top with remaining parmesan cheese. Bake for 20 minutes uncovered or until bubbly.

If you have never made a white sauce, then watch this simple demonstration for tips on making it perfect every time!

WHITE SAUCE DEMO

Serving suggestion: Add a simple fruit salad like what is pictured - strawberries, bananas and blueberries tossed in vanilla yogurt.



Coupons to use: canned chicken, butter/margarine, flour, cheese
(Recipe used with permission)

Philadelphia Chocolate-Vanilla Swirl Cheesecake

This one isn't really quick, but it was pretty easy. I decided to tackle something a little fancier for Christmas dessert. I just about killed my 23 year old handmixer on this one. LOL

20 Oreo sandwich cookies crushed (about 2 cups)
3 Tbsp butter, melted
4 packages (8 oz each) Philadelphia Cream Cheese (softened)
1 Cup Sugar
1 tsp Vanilla
1 Cup Breakstone's or Knudson's Sour Cream
4 Eggs
6 Squares Baker's Semi-Sweet Chocolate, melted, cooled

Preheat oven to 325. Line a 13x9" baking pan with foil, letting the ends extend over the sides of the pan.

Mi the cookie crumbs and butter and press down firmly onto the bottom of a prepared pan. You can use a measuring cup if you like. Bake 10 minutes

Beat cream cheese, sugar, and vanilla in a large bowl with an electric mier on medium speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each one, just until blended.

Remove 1 cup of the batter, set aside. Stir melted chocolate into the remaining batter in large bowl, pour over crust.

Top with spoonfuls of the remaining 1 cup plain batter.

Cut through the batters with a knife several times to make a swirled effect. Bake 40 minutes or until center is almost set. Cool completely. Refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake from the pan before cutting to serve. Store leftovers in the refrigerator.

Makes 16 servings, 1 piece each.
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The directions also say you can buy Philadelpha Ready-To-Eat cheesecake filling if you want it a lot faster!