Chicken Broccoli Supreme

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds

SAUCE:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

Directions:
In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncover at 350 for about 30 minutes or until hot and bubbly.

Chicken Tortellini Spinach Casserole

5 c. cubed chicken breasts
1 package frozen cheese tortellini
1 pound sliced fresh mushrooms
1 t. garlic powder
1/4 t. onion powder
pepper to taste
1/2 c. butter, divided
1 can evaporated milk or 1 c. regular milk
1 block mozzarella cheese, grated
1 package frozen chopped spinach, thawed and squeezed dry.

Cook tortellini according to package directions. Meanwhile, in a large skillet, cook chicken in seasonings in 1/4 c. butter until almost done, then add mushrooms, cook until chicken is done and mushrooms are tender. Remove from heat and keep warm.

In the same skillet, add milk and remaining butter. Bring to a gentle boil; stir in most of mozzarella, cook and stir until cheese is melted and smooth. Drain tortellini. Add chicken mixture, tortellini, and spinach to cheese mixture. Stir until all combined. Transfer to a grease 9 x 13 baking dish; sprinkle with remaining mozzarella. Cover and bake at 350 degrees for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Tasty Zucchini Bake

Our ward has a recipe contest and this was the all around best recipe. I must admit if I hadn't tasted it first I probably wouldn't have made it but it is YUMMY!

3 c. zucchini, grated
1/2 c. margarine or butter
1 small onion
3/4 c. diced celery
2 small carrots, grated
1 pkg stove top stuffing
1 can cream of mushroom soup
1 small container sour cream
1/2 c. grated cheese

Mix bread cubes with stuffing mix. Pour half of the stuffing into a 9x13 in baking dish. Cook zucchini, carrots, celery, onions together until tender. Mix soup with sour cream and add to vegetables. Pour over stuffing in baking dish. Sprinkle with cheese. Melt butter and mix with remaining stuffing and sprinkle over top of casserole. Bake 350 for 30 minutes.