Cheesy chive chicken

This recipe calls for Tastefully Simple Cheesy Chive warm dip, which they no longer make. There may be some of you out there who still have it in your cupboard though and this is a great way to use it! You could also substitute any other Tastefully Simple(warm) dip mix.

You will need:

Prepare dip mix with cream cheese as indicated on the box. Place chicken in a greased pan & spread dip mix on top. Bake at 350° for 50 minutes then top with cheese and broil for 10 minutes.

 

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Cheesy beer bread & bountiful beer cheese soup

Soup

You will need:

Mix all ingredients together, cook on low/medium heat for about ago hour. Serve with cheesy beer bread.

Bread

You will need:

Stir bread mix with beer as indicated on the package. Add half of the cheese. Pour into bread pan. top with remaining cheese, & bake according to box.

EASY EASY EASY! A very simple recipe for anyone who loves cheese & beer :)

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Roasted onion cheesy chicken bake

Chicken

You will need:

  • 1 package cream cheese
  • 1 TS roasted onion dip mix
  • 4 skinless chicken breasts, thawed
  • 1/3 cup milk
  • 4 slices of cheese (whatever kind you like)

In a skillet, combine milk, cream cheese, and onion dip mix. Cook on medium, stirring frequently, until smooth.

Place chicken breasts in greased 9 by 13 pan. Pour creamy mixture over chicken, top with cheese.

Bake at 350° for 50 minutes.

So easy, so tasty! Kids loved this one! Yummy!

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Slow cooker stuffed peppers

Stuffed peppers

 

You will need:

Combine first two ingredients, set aside.

Cut the top off each pepper; remove core, seeds and white membrane. In a bowl combine remaining ingredients; mix well and spoon into peppers.

Stand peppers up in a slow cooker. Pour soup over them. Cover and cook on low for 7-8 hours, until peppers are tender.

Of course we topped them with shredded cheese! Only in Wisconsin!

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Chicken apple sausage mac and cheese

 

Mac and cheese

You will need:

  • 1 pound rigatoni
  • 1 package sweet apple-chicken sausage (sliced)
  • 3 tablespoons unsalted butter
  • 2 Granny Smith apples, cored, peeled and sliced
  • 1 small sweet onion
  • 1/2 teaspoon each salt and pepper
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1 tablespoon Dijon mustard
  • 3 cups shredded extra-sharp cheddar cheese
  • 1/2 cup panko bread crumbs

Heat your oven to 350°. Spray a 13 x 9 inch baking pan with non-stick cooking spray. Bring a large pot of water to a boil. Add noodles and cook for 13 minutes. Drain and return to pot. Coat a large skillet pan with cooking spray and place over medium-high heat. Add sliced sausage and cook 4 minutes. Remove sausage into another bowl when brown. Stir 1 tablespoon of the butter into the same skillet. Add your chopped apples and onion and cook for 5 minutes over medium heat. Remove from heat, stir in sausage, salt, pepper and then add to pot with cooked pasta in it. Meanwhile, melt the remaining two tablespoons of butter over medium in a medium saucepan. Whisk in flour and cook 1 minute. Pour in milke and mustard and bring to a simmer. Cook for 3 minutes while whisking. Remove from heat and stir in your cheese. Add this to the big pot of noodles and sausage. Por mixture into pan top with bread crumbs. Bake at 350 ° for 25 minutes. Turn on broiler for 3 minutes until lightly browned.

Chicken apple sausage is my new favorite thing, and this recipe is to die for! We got this recipe from Family Circle magazine. Such a different take on mac and cheese! Kids loved it! It does take about an hour to prepare so I suggest doing it in the morning and putting it in the fridge, then baking right before dinner.

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