Cream Cheese Chicken

1- 0.7 oz. Italian dressing envelope mix
1/2 cup butter
2 lbs. bonesless skinkess chicken breasts
1- 10.75 oz. can COC soup
1- 8oz. package cream cheese

Turn slow cooker on high.  Melt butter in botom of slow cooker.  Stir Italian dressing mix into butter until well mixed.  Cut chicken into 1-inch strips.  Place in slow cooker and stir to coat with butter and dressing mix.  Cover and cook on high for 2 hours.  Remove chicken to plate to cool.  Add cream of chicken soup and cream cheese to liquid in slow cooker.  Stir to melt and mix until smooth and creamy.  Remove sauce from slow cooker and allow to cool.  Place chicken and sauce in freezer bag.

To serve: Thaw.  Heat and stir until smooth, hot and bubbly.  Serve over mashed potatoes, rice or noodles.

Baked Ziti

Baked Ziti
10 10

• 1 lb ziti pasta, cooked al dente
• 1 lb Italian sausage, cooked and chopped
• 1 (15 ounce) container ricotta cheese
• 1 egg
• 2 tablespoons parsley
• 2 cups mozzarella cheese, shredded, divided
• 1/4 cup parmesan cheese
• 1 (28 ounce) jar pasta sauce, divided
•  Preheat oven to 350 degrees fahrenheit.

1.  Cook ziti according to package directions; drain; set aside.
2.  Mix ricotta, egg, parsley, 1-1/2 cups of the mozarella cheese, and parmesan cheese in a large bowl.
3.  Mix cooked sausage and pasta in with ricotta mixture.
4.  Mix in 3/4 jar of sauce.
5.  Transfer mixture into a 2 quart casserole dish.
6.  Top with the rest of the sauce and mozarella cheese.
7.  Bake for 30 to 35 minutes, or until hot and bubbly.
8.  To heat: Thaw. Preheat oven to 350 degrees Fahrenheit. Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.