Chicken & Corn Bread Bake, Over-the-Top Mac & Cheese, Greek Pasta Bake!!!

Well I actually lost 1 pound on my vacation last week....Must of been all the hiking and such...

Minnesota sweet corn is here now and it is the best in the world,( My mother was born, raised & died in Waco, Texas and if she said it was the best, then I know it is) so I might gain a few pounds next week...Enjoy the recipes!!!

Chicken 'n' Corn Bread Bake
Serves 8

Here's southern comfort food at its best! This casserole is delicious made with chicken or turkey. You can make this in a slow cooker very easily-mix all ingredients-cook on high in a greased slow cooker for 45 minutes, then turn to low and cook for 4 hours. Great on Sundays-it's ready when you get home from church!

Ingredients:
2-1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 celery rib, chopped
1/8 teaspoon pepper
4-1/2 cups corn bread stuffing mix, divided
4 cups cubed cooked chicken
1-1/2 cups (12 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 green onions, thinly sliced
1/4 cup butter, cubed

Directions:
In a large saucepan, combine the broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix.
Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. In a small bowl, combine the sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter.
Bake, uncovered, for 325° for 25-30 minutes or until heated through.

Over-the-Top Mac 'n' Cheese
Serves 7

This delicious dish is the ultimate comfort food. A blend of five cheeses, it makes a beautiful entree or a special side.

Ingredients:
1 package (16 ounces) elbow macaroni
2 ounces Muenster cheese, shredded
1/2 cup each shredded mild cheddar, sharp cheddar and Monterey Jack cheese
1/2 cup plus 1 tablespoon butter, divided
2 cups half-and-half cream
2 eggs, lightly beaten
1 cup cubed process cheese (Velveeta)
1/4 teaspoon seasoned salt
1/8 teaspoon pepper

Directions:
Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the Muenster, mild cheddar, sharp cheddar and Monterey Jack cheeses; set aside.
In a large saucepan, melt 1/2 cup butter over medium heat. Stir in the cream, eggs, process cheese, seasoned salt, pepper and 1-1/2 cups of the cheese mixture. Drain pasta; add to the cheese sauce and stir to coat.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese mixture and dot with remaining butter. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

Greek Pasta Bake
Serves 8

I've brought this hot dish to potlucks and it received rave reviews. There's never a crumb left. Best of all, it's a simple, healthy and hearty supper made with easy to find ingredients.

Ingredients:
1 package (13-1/4 ounces) whole wheat penne pasta
4 cups cubed cooked chicken breast
1 can (29 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup chopped red onion
2 tablespoons chopped green pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese

Directions:
Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted.